Events

The 2021 Horry County Museum Documentary Film Series continues with Mister Hawg: A Hash Opera. After recovering from a stroke that appeared to have ended his career, Stan Woodward recovered to complete the editing of Mister Hawg-a film that had been shot in 2003 but had never been edited. He retrieved footage from his archive before suffering the stroke in 2017. By 2018, the editing was complete. The film tells the story of two brothers who cook and sell their famous BBQ, sausage and hash at their facility deep in the woods of Fairfield County, SC once a month and on the Fourth of July. Customers come regularly from as far away as Alabama to buy the hash and BBQ. In viewing the footage, Stan decided to introduce a score from an opera to underscore the artistry of these two brothers. This unique story of two men with full-time jobs who love to come together once a month to keep their customers happy and cook BBQ and hash is a fitting finish to Woodward’s long career of capturing the untold story of Southern foodways and the folks who cook it.
The film is free to the public and will be shown at 1:00 PM, Wednesday, December 22nd at the Horry County Museum, located at 805 Main Street in Conway.
The Horry County Museum Documentary Film Matinees will continue throughout 2021. For a full list of films, visit our website at www.horrycountymuseum.org. For more information, call the Horry County Museum at 843-915-5320 or e-mail hcgmuseum@horrycounty.org.

The 2021 Horry County Museum Documentary Film Series finishes with a locally produced film by Nelson and Sam Thomas about the history of Aynor, South Carolina. Told through interviews and photographs, this 70 minute film tells the story of the town’s incorporation and history
The film is free to the public and will be shown at 1:00 PM, Wednesday, December 29th at the Horry County Museum, located at 805 Main Street in Conway.
The Horry County Museum Documentary Film Matinees will continue in 2022. For a full list of films, visit our website at www.horrycountymuseum.org. For more information, call the Horry County Museum at 843-915-5320 or e-mail hcgmuseum@horrycounty.org.

The 2022 Horry County Museum Documentary Film Series starts out with It’s Grits. What began as a short, 10 minute film about grits turned into a 45 minute documentary that launched the filmmaking career of South Carolinian Stan Woodward. Since its release in 1980, It’s Grits has won multiple awards at film festivals, and appeared nationally on PBS. Featuring interviews beginning with the simple question “Do you eat grits?” this film celebrates one of the South’s favorite foods.
The film is free to the public and will be shown at 1:00 PM, Wednesday, January 5th, at the Horry County Museum, located at 805 Main Street in Conway.
The Horry County Museum Documentary Film Matinees will continue throughout 2022. For a full list of films, visit our website at www.horrycountymuseum.org. For more information, call the Horry County Museum at 843-915-5320 or e-mail hcgmuseum@horrycounty.org.

Join us for free 30 minute Saturday activities at the Farm! Parents can sign children up for a half hour session between 9 AM-11 AM. Group sizes will be limited to help ensure social distancing. On January 8th children will make butter and learn about the importance of the cow on the family farm!
For information about available times and to register, contact Marian Calder at 843-915-7861 or email calder.marian@horrycounty.org. Available sessions are 9, 9:30, 10 or 10:30, please specify which session you would like upon registering.
The L.W. Paul Living History Farm is open Tuesday through Saturday, 9 AM-4 PM and is located at 2279 Harris Short Cut Road, Conway, SC 29526.

The Horry County Museum and the AVX Foundation present a lecture by Kevin Mitchell on his book, Taste the State: South Carolina’s Signature Foods, Recipes, & Their Stories on Saturday, January 8th at 1:00 PM.
In Taste the State, Chef Kevin Mitchell and historian David S. Shields present engaging profiles of eighty-two of the state’s most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical “receipts” and modern recipes, including Chef Mitchell’s distillation of traditions in Hoppin’ John fritters, okra and crab stew, and more.
Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. Taste the State celebrates the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. Taste the State also explores the specialties of every region—the famous rice and seafood dishes of the Lowcountry; the Pee Dee’s catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the Midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain Upstate.