The Top Choice for Semaglutide in Hilton Head Island, SC

The Lowcountry is bracing for below-freezing temperatures that will plummet far below seasonal averages this week.

Near the coast, the National Weather Service is forecasting a low of 28-30 degrees in Beaufort and around 32 degrees in Hilton Head Tuesday night into Wednesday morning, with temperatures even cooler farther inland.

The normal low for this time of year is around 45 degrees, said Courtney Maskell, a NWS meteorologist in Charleston.

Below-normal temperatures are expected the rest of the week.

In advance of the cold snap, two churches are planning to open their doors Tuesday evening to assist those without shelter, the Beaufort County Sheriff’s Office said Monday afternoon.

In northern Beaufort County, Sea Island Presbyterian Church, 81 Lady’s Island Drive in Beaufort, will open at 5 p.m. on Tuesday. The shelter will close at 8 a.m. Wednesday. Dinner and breakfast will be provided. Showers will also be available.

In Southern Beaufort County, Christ Lutheran Church, 829 William Hilton Parkway, Hilton Head Island, will open at 5:30 p.m. on Tuesday and close at 7:30 a.m. Wednesday. Dinner and a morning to-go meal will be provided. Transportation to this location will be provided by Deep Well Project, located at 80 Capital Drive, Hilton Head Island, at 5:30 p.m. and 9 p.m.

Weapons, alcohol, smoking and pets will not be permitted at either location. However, service animals are allowed.

For more information, contact Sea Island Presbyterian Church at 843-525-0696 or Christ Lutheran Church at 843-785-6570.

The Weather Service is advising residents to bring pets inside and cover plants.

Andy Mattie, Beaufort-Jasper Water & Sewer Authority’s director of field operations, said it is critical to prepare now to avoid pipe damage and service interruptions.

Simple steps residents can take in advance, he said, include:

▪ Shutting off and draining outside faucets and irrigation systems not in use.

▪ Preventing drafts in unheated areas, such as crawl spaces or garages.

▪ Having supplies such as heat tape, pipe insulation, a portable space heater and a hair dryer on hand.

▪ Locating the home’s master water valve and turning it off if a pipe breaks.

Below-normal temperatures are expected to last the rest of the week but it will warm up a bit with low temperatures expected to return to the 40s by Saturday night, NWS’s Maskell said.

This story was originally published December 2, 2024 at 4:34 PM.

The Island Packet

843-256-3420

Karl Puckett covers the city of Beaufort, town of Port Royal and other communities north of the Broad River for The Beaufort Gazette and Island Packet. The Minnesota native also has worked at newspapers in his home state, Alaska, Wisconsin and Montana.

Norovirus, also called stomach flu and the “winter vomiting disease,” is making the rounds this year.

Between August and December of 2024, there were 495 recorded norovirus outbreaks, a 36% increase from last year according to the Centers for Disease Control.

The latest available data from the CDC reported 91 cases during the week of December 5, double the number of cases recorded in December of previous years.

Norovirus is a foodborne illness and the leading cause of vomiting and diarrhea.

It causes inflammation of the stomach or intestines (called acute gastroenteritis). Anyone can contract the virus as it is highly contagious.

Even though it is commonly called other names like the “stomach bug” and “stomach flu” it is not related to the influenza virus, which causes respiratory illness.

According to the CDC, most outbreaks of norovirus illness happen when infected people spread the virus to others, usually through direct contact.

This happens when you care for someone who has been sick or by sharing food or utensils. Food, water and surfaces contaminated with norovirus can also cause outbreaks.

Other ways to contract the virus include:

Outbreaks are often fast-spreading and tough to control.

“With higher cases than normal in flu and walking pneumonia, we’ve seen an increase in norovirus for those of all ages. I recommend washing your hands frequently and staying updated on vaccines,” said Dr. Anna Rye Burch, a pediatric infectious diseases physician, in a press briefing with Prisma Health.

Norovirus causes an average of 19–21 million illnesses, 109,000 hospitalizations and 900 deaths annually in the U.S., per the CDC.

With more cases than normal and respiratory cases like flu also on the rise, it’s good to know how to decipher the symptoms you may be experiencing.

Individuals typically develop the following symptoms 12 to 48 hours after being exposed to norovirus:

The illness itself doesn’t last longer than a day or two.

Norovirus outbreaks tend to peak during the cooler winter months, often when more people are crowded indoors. The winter holidays often lead to more transmission and exposure to food-borne illnesses.

If you do get sick with norovirus, the South Carolina Department of Public Health outlines these steps to help recover:

“Washing your hands is one of the most effective ways to protect from viruses, germs and bacteria. With norovirus, hand washing is one of the best ways to protect yourself,” Burch said.

Norovirus often resolves on its own, but rest and consistent hydration can help manage symptoms.

While there is no vaccine to prevent the spread of norovirus, there are ways to protect yourself and others:

“This season has been really bad, it’s nothing we can’t handle but we want everyone to be careful and protect yourself and others. There’s no such thing as washing your hands too much,” said Dr. Helmut Albrecht, physician of infectious diseases, in a press briefing with Prisma Health.

The best thing you can do to stay healthy is practice proper hand hygiene and disinfection to prevent norovirus infection, according to the SCDPH.

Each year, about 2,500 norovirus outbreaks are reported in the U.S., per the CDC. These can occur throughout the year but are most common between November and April.

Norovirus is not a trackable disease in South Carolina, but the SCDPH states that they frequently receive reports of outbreaks and assist facilities with reducing further disease spread.

To learn more or track norovirus cases, visit the CDC National Outbreak Reporting System website.

This story was originally published January 16, 2025 at 6:00 AM.

The Island Packet

(843) 626-0211

Anna Claire Miller is the Service Journalism Reporter for The Island Packet. She has experience in magazine writing, non-profit communications and city government. Originally from Georgia, Anna Claire studied journalism, legal studies and English at High Point University, where she graduated in 2024.

Three Beaufort County food businesses were cited with “B” grades in December’s health inspections by the S.C. Department of Health and Environmental Control. One location was cited with a “B” in January.

Here is a rundown of restaurants that received the lowest ratings in December.

Yummy House scored 82% (B) on Dec. 6 in a routine inspection. Issues noted by inspectors included:

Inadequate hand washing from handlers between the buffet and food preparation.

Food such as meat and egg rolls were stored without protective covers.

Eggs were stored at improper cold holding temperatures and food was stored without date marks and bulk food storage containers sitting without labels.

Personal items were stored above the hot line preparation area.

Inspectors also noted incorrect storage of utensils like knives and tongs in the kitchen.

The restaurant was reinspected on Dec. 13 and scored a 100% (A).

GT International Cafe scored 86% (B) on Dec. 11 in a routine inspection. Issues noted by inspectors included:

Milk, eggs and sauces including ranch and hollandaise left at incorrect cold-holding temperatures.

Bug spray and rat traps left near the sink and ice cooler and a first aid kit left on top of silverware.

Inspectors also noted more insect traps near silverware and soiled linens being used as liners for clean dishes.

They also recorded broken-down boxes being used as shelf liners throughout the kitchen.

GT International Cafe was reinspected on Dec. 19 and scored 100% (A).

Subway scored 83% (B) on Dec. 31 in a routine inspection. Issues noted by inspectors included:

No hand washing soap, drying towels or hand washing signs were present near the sink.

They also noted that there was an excessive amount of black organic matter in the soda nozzles and ice machine. There was also black organic matter inside the bread boxes.

Meats and cheeses including meatballs, ham, tuna and roast beef were held at improper temperatures.

Inspectors saw cockroaches around the sink and drive-through area.

Shelves, countertops, equipment and areas of the ceiling had black organic matter. They also noted the sandwich cooler and bread oven were in poor condition.

Subway was reinspected on Jan. 9 and scored 98% (A).

El Don Juan scored 83% (B) on Jan. 8 in a routine inspection. Issues noted by inspectors included:

Inadequate hand washing from food handlers and inaccessible hand washing items.

Chemical sanitizers and chlorine were stored near food preparation areas and utensils were not properly cleaned.

Unlabeled spray bottles were not stored properly along with medicines and personal items stored near food and utensils.

Bags of vegetables were stored on the refrigerator floor.

Utensils and bowls were stored in bins with broth, soup and other ingredients. A food sink was being used as a hand washing sink.

Facilities including the walls and floors were not properly sealed.

A reinspection report for El Don Juan has not been posted as of Jan. 16 but one is required within 10 days.

Inspectors give restaurants a grade of A, B, or C, depending on the conditions found at the time. Points are docked for various infractions, and restaurants have a chance to correct the problems and improve their score in a reinspection.

During December, SCDA recorded 185 inspections of restaurants, schools, stores and other food establishments in Beaufort County. The agency publishes the results of these health inspections on its website.

Newer food-grade decals include a QR code that customers can scan with their phones to see a food establishment’s latest report.

This story was originally published January 16, 2025 at 1:00 AM.

The Island Packet

(843) 626-0211

Anna Claire Miller is the Service Journalism Reporter for The Island Packet. She has experience in magazine writing, non-profit communications and city government. Originally from Georgia, Anna Claire studied journalism, legal studies and English at High Point University, where she graduated in 2024. For tips and story ideas, email amiller@islandpacket.com or call (843) 626-0211.

The general trawl zone is being closed to commercial shrimp fishing — the state’s most valuable fishery — to protect overwintering stock that cold water is threatening to kill outright or drive to deeper waters where they could be prematurely swept up by trawlers.

The general trawl zone begins just offshore and extends three miles to federal waters. It’s the work place for hundreds of commercial boats licensed to trawl for shrimp.

Jeff Brunson, the state Department of Natural Resources’ crustacean fisheries manager, said the general trawl zone will close at 7 p.m. Wednesday — except for certain provisional areas located at the outer edge of inshore state waters, which will close Jan. 31. Shrimpers can still fish in deeper federal waters.

The reason for the closure of the inshore state waters is cold water brought on by continued below-average temperatures.

“As water drops they migrate out farther to areas where it’s a little warmer,” Brunson said. “We’re trying to protect those overwintering shrimp and their migration this time of year is largely driven by water temperature.”

Colder temperatures prompt spawning stock to move from protected estuaries into deeper waters where they are at risk of being swept up in trawler nets. Due to cold temperatures this month, water temperature is hovering around 50 degrees and it’s going to get chilly again next week.

When the water temperature reaches 48 degrees, it can also kill the shrimp outright, Brunson said.

“They are not all going to die,” Brunson said. “There’s going to be some variation there. Some are more hardy than others.”

Protecting these young shrimp is critical because they develop into adult white roe shrimp up to 8 inches long. And it’s those adult shrimp that make up the valuable spring and summer harvest. The value of the state’s entire shrimp harvest averaged $8 million between 2019 and 2023. “It’s our highest value fishery,” Brunson said.

The state licenses 300 trawlers, which range from small outboard motor-powered boats, where most of the work is done by hand, to 80-foot-long trawlers with heavy mechanical equipment handing the nets. The shrimpers work along 190 miles of South Carolina coastline. Locally, the boats can often be seen plying the waters off Hilton Head and Hunting islands and parts of St. Helena Sound.

The closure won’t come as a surprise to commercial shrimp fisherman, Brunson says.

“As long as they are still catching marketable shrimp, they want to be working,” he said. “But they typically plan for a closing this time of year.”

Craig Reaves, a commercial shrimper from Beaufort, said the decision to close the inshore waters of the general trawling area was “definitely the right move.” It still allows shrimpers to fish the state provisional areas until Jan. 31. The provisional areas lie between the general trawl zone and federal waters. Reaves says his boats fish in waters ranging from 5 to 50 feet deep, with the nets catching shrimp near the muddy or sandy bottoms or circulating in the water column.

The young shrimp in the estuaries, which are no longer than the length of a pinky and no bigger than a match stick, are very vulnerable to the cold, he says.

“Part of it is they are at the bottom of the food chain,” Reaves says. “If they aren’t moving and not active they are set up to be food for anything. Obviously the cold itself can kill them.”

The closure date for the general trawl zone varies from year to year, but it usually comes from mid- to late January, Brunson said. Last year, the trawl zone was closed Jan. 19. One of the earliest closings, on Dec. 31, came in 2010, another cold year, Brunson said.

Declining water temperature typically drives the decision.

Through the first 12 days of January, the state’s coldest month, the average mean air temperature along the coast was 44.1 degrees, which is 6.5 degrees below the normal, according to the National Weather Service in Charleston. “Which is pretty substantial,” said Brian Adam, a Weather Service meteorologist.

Over the last 30 days, temperatures statewide are running 1 to 2 degrees below average, said Frank Strait, the severe weather liaison of South Carolina Climatology Office. It’s been much colder the last two weeks, he added, with temperatures 5 to 7 degrees below average statewide and closer to 5 degrees below average along the coast.

While temperatures are moderating this week, a cold front will move through this weekend marking a return of below-average temperatures and the possibility of another winter storm, Strait said.

Some shrimpers will continue working in federal waters, which are beyond the state general and provisional areas, but a permit is required, Brunson said. Others will use the break to work on their boats, he said.

The state still has the authority to close the provisional areas before Jan. 31. And if temperatures remain below 48 degrees for seven days, the state can also petition the federal government to close federal waters but those requests are rare, Brunson said.

This story was originally published January 14, 2025 at 4:03 PM.

The Island Packet

843-256-3420

Karl Puckett covers the city of Beaufort, town of Port Royal and other communities north of the Broad River for The Beaufort Gazette and Island Packet. The Minnesota native also has worked at newspapers in his home state, Alaska, Wisconsin and Montana.

OPINION AND COMMENTARY

Editorials and other Opinion content offer perspectives on issues important to our community and are independent from the work of our newsroom reporters.

Opinion

Note to Hilton Head Island Mayor Alan Perry: Stop it!

Perry made a horrible decision to participate in a private, unannounced meeting on Dec. 6 with Beaufort County Council chair Joe Passiment, vice chair Larry McElynn and fellow Town Council member Alex Brown.

It was a secret meeting to discuss public money, and there is no reason for this discussion to be held in private.

It adhered to the Freedom of Information Act by circumventing it.

By self-selecting a little in-crowd, no quorums were involved, and therefore the public, and even fellow members of the county and town councils, were left in the dark.

The public is sick of being slighted by Beaufort County. It’s sick of government it can’t trust.

That’s why it slapped down the county’s referendum on the November ballot to raise nearly $1 billion through a sales tax, primarily for roads and bridges.

The greatest tragedy would not be the loss of money for transportation, but the loss of trust for the Town of Hilton Head Island.

Mayor Perry, if you lie down with the same old mangy dog that has become Beaufort County governance, you will rise with the same old mangy fleas.

A good reputation is more valuable than gold.

Now, because Beaufort County Council cannot be trusted and the public told it so with a “no” vote on the sales tax increase, the community faces a trickier set of options for funding new bridges to Hilton Head.

And that problem must be resolved in public.

Beaufort County has been told by the state that it has until March 31 to come up with a plan to finance its $190 million portion of the proposed $488 million U.S. 278 bridge project. That obligation may actually be as “low” as $90 million, but the problem is the same.

Where does the money come from?

Another urgent question is what might happen if the county fails to meet its obligation. The state would be forced to fix the biggest problem in the current series of bridges to the island: Replace the one span that dates to 1956 (eastbound U.S. 278 over Mackays Creek).

If that job should require all traffic to and from the island to be funneled into a single lane each way, it would be a disaster.

Prior to the failed referendum, a funding alternative mentioned publicly was a property tax increase.

Is that still considered an option? What are the options? Why have a private meeting on such a crucial matter?

Passiment told reporter Chloe Appleby after the meeting had happened that the private gathering was “a fact-finding group of individuals that needed to get some information.”

It was not a fact-finding group. It was a money-finding group.

And unless any benefactors are writing personal checks for or totaling $190 million, every penny even hinted at in this private meeting was a public penny.

If they’re talking about suggesting a cheaper bridge, we need to hear that, too.

How many times will Passiment have to be told that he is not running the Moose Lodge but overseeing a government body? He is entrusted with the keys to a public operation, and every bit of it is public.

Be honest about hard choices, and we can handle it.

Be secretive, and we resent it because it is insulting.

Passiment can’t seem to learn that lesson.

Prior to the November vote, a citizen stood before the County Council and asked its members why the county should be trusted with nearly $1 billion while it faces nine ethics investigations involving current and former county employees and it hadn’t released a report on possible corruption and misspending related to county purchases.

It’s a sad situation. But Mayor Perry and the Hilton Head Island Town Council — with some backbone, common sense and common decency — can stay out of that pit.

It should tell the county it’s willing to help find money but that every split second of that search will be done in public or there will be no money.

Hilton Head officials are in the driver’s seat. But they could easily plunge into a ditch.

David Lauderdale may be reached at lauderdalecolumn@gmail.com.