During both the American Revolution and the Civil War, Charleston was not just a symbolic target but also one of the wealthiest--at least until the shelling started. Once the redcoats of 1780 and the Yankees of 1865 stormed in, nary a church, business or private home was spared fevered plundering. Worse, Charleston's own homefront defenders oftentimes helped themselves to unguarded heirlooms. In 1779, Eliza Wilkinson's shoe buckles were stolen right off her feet. In 1865, Union soldiers butchered several of Williams Middleton's valuable water buffalo and stole the others, some of which were later found at the Central Park Zoo in New York City. Join author and historian J. Grahame Long as he recounts the looting and lost treasures of Charleston.

Even in a city as conscious of history as Charleston, not everything has survived. Natural disasters, wars and other calamities claimed many treasures. Only a few preserved bits of one of the city's grandest mansions survive at Dock Street Theatre. An old Quaker graveyard still rests in peace but does so under a downtown parking garage. The famous corner of Meeting and Broad Streets was once the area's busiest marketplace. The Grace Memorial Bridge spanned the Cooper River for more than seventy years. Author J. Grahame Long details the history of these and more lost locations in the Holy City.

The stolen base is one of the most fascinating plays in all of sports. In no other sport is the opportunity present for the offense to literally take away what belongs to the defense. In other sports it is the ball (or puck) that must do the scoring; in baseball, however, it is the runner, and base stealing is the runner's greatest weapon. Not just ball games but entire World Series have turned on a steal. This book traces the history of the stolen base and stealing in the major leagues from its humble beginnings through its current status as an indispensable part of a team's offense. Also covered are the players who were synonymous with base stealing: Ty Cobb, Luis Aparicio, Maury Wills, Lou Brock, Rickey Henderson, and others. The most memorable steals in baseball history are also recalled.

When the eleven- and twelve-year-olds on the Cannon Street YMCA All-Star team registered for a baseball tournament in Charleston, South Carolina, in June 1955, it put the team and the forces of integration on a collision course with segregation, bigotry, and the southern way of life. White teams refused to take the field with the Cannon Street All-Stars, the first Black Little League team in South Carolina. The Cannon Street team won the tournament by forfeit and advanced to the state tournament. When all the white teams withdrew in protest, the Cannon Street team won the state tournament. If the team had won the regional tournament in Rome, Georgia, it would have advanced to the Little League World Series. But Little League officials ruled the team ineligible to play in the tournament because it had advanced by winning on forfeit and not on the field, denying the boys their dream of playing in the Little League World Series. Little League Baseball invited the Cannon Street All-Stars to be the organization’s guests at the World Series, where they heard spectators yell, “Let them play! Let them play!” when the ballplayers were introduced. This became a national story for a few weeks but then faded and disappeared as Americans read of other civil rights stories, including the torture and murder of fourteen-year-old Emmett Till. Stolen Dreams is the story of the Cannon Street YMCA All-Stars and of the early civil rights movement. It’s also the story of centuries of bigotry in Charleston, South Carolina—where millions of enslaved people were brought to this country and where the Civil War began, where segregation remained for a century after the war ended and anyone who challenged it did so at their own risk.

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.