\n
\n
Table of Contents<\/p>\n
PROVISIONS<\/a>\u00a0 \/\u00a0 \u00a0SPIRITS & SWEETS<\/a>\u00a0 \u00a0\/\u00a0 \u00a0GARB<\/a>\u00a0 \u00a0\/\u00a0 \u00a0TRIMMINGS<\/a>\u00a0 \u00a0\/\u00a0 \u00a0DIVERSIONS<\/a><\/strong><\/p>\n<\/div><\/section> Winter holidays can evoke images of lush evergreen trees with seed-filled cones and snow-covered branches.<\/p>\n They can also evoke memories of evergreen gifts we have received over the years. Not trendy, but classic. Not mass produced, but hand crafted with skill and passion. Not hurriedly bought at the last minute, but thoughtfully chosen with care. Those gifts we pull out and use again and again and share with friends and family.<\/p>\n We\u2019ve done the legwork for you this holiday season, carefully curating a holiday gift guide with gifts ranging from caviar to cufflinks, custom jeans to custom jewelry, coolers to cupcakes. The best part? They\u2019re produced by members of the Clemson Family.<\/p>\n Happy gifting!<\/p>\n<\/div><\/section><\/div> The cones of conifer trees protect the seeds, opening to release them when conditions are right for germination. Like trees, businesses are started with the seed of an idea, protected for a season and then planted in the fertile soil of imagination and hard work, sometimes funded by outside seed grants.<\/p>\n<\/div><\/section><\/div> PROVISIONS\u00a0 \/\u00a0 \u00a0<\/span>SPIRITS & SWEETS<\/a>\u00a0 \u00a0\/\u00a0 \u00a0GARB<\/a>\u00a0 \u00a0\/\u00a0 \u00a0TRIMMINGS<\/a>\u00a0 \u00a0\/\u00a0 \u00a0DIVERSIONS<\/a><\/strong><\/p>\n<\/div><\/section> PROVISIONS<\/strong><\/p>\n<\/div><\/section><\/p><\/div> MAKER’S SPOTLIGHT<\/p>\n<\/div><\/section> MARSH HEN MILL<\/strong><\/p>\n<\/div><\/section> Greg \u201901, M \u201902 and Betsy McKoy \u201903 Johnsman Grits, Cornmeal, Preserves, Dressings and More<\/strong><\/span> marshhenmill.com<\/a><\/span><\/p>\n<\/div><\/section> From their farm on Edisto Island, South Carolina, Greg and Betsy McKoy Johnsman supply individuals and restaurants around the country with their small-batch Marsh Hen Mill grits, flour and cornmeal ground in the farm\u2019s historic mills. Betsy\u2019s sister, Katie McKoy Stachelek, has been milling with them for almost 12 years as well. Marshallberg Farm<\/strong><\/span><\/p>\n Osetra Caviar Sampler<\/strong><\/span> When he was a political science major, Brian Reburn \u201907 never imagined he\u2019d be intimately involved with producing caviar. A small family business, Marshallberg Farm is owned by his wife Lianne\u2019s family, and its size belies the fact that it\u2019s the largest producer of Russian Sturgeon meat and Osetra caviar in North America.<\/span><\/p>\n marshallbergfarm.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> Van Cleve Gourmet Seafood<\/strong><\/span><\/p>\n Chesapeake Family-Sized Blue Crab Pie<\/strong><\/span> Monica Van Cleve-Talbert \u201908 and her mother and sister founded The Van Cleve Seafood Co. in 2013, a spinoff from the seafood market and restaurant they operated for 13 years in Spotsylvania, Virginia. One of their signature products is this blue crab pie, featured last year in Oprah Magazine<\/em>\u2019s \u201cO\u201d List of Favorite Things.<\/span><\/p>\n vancleveseafood.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> Clemson Blue Cheese<\/strong><\/span><\/p>\n The Best of Clemson Blue Cheese<\/strong> If you haven\u2019t tried this, you should. It\u2019s a secret ingredient in many a chef\u2019s kitchen, made fresh from the University since 1958, and shipped to your door. Includes: one dressing (12 ounces), one crumbles (10 ounces), one wedge (8 ounces) and a Tastes of Clemson Blue Cheese cookbook.<\/span><\/p>\n clemsonbluecheese.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> The Nut House<\/strong><\/span><\/p>\n Small and Large Pecan Sampler<\/strong><\/span> The Nut House is owned and operated by Yon Family Farms in Ridge Spring, South Carolina. Owners Kevin \u201998 and Lydia McGill \u201987, M \u201989 operate the farm, along with Sarah M. Shore \u201921 (retail manager and corporate gifts), Corbin N. Yon \u201916 and Thomas Drake Yon \u201914 (farm managers), and Sally Yon Harrison \u201913 (marketing).<\/span><\/p>\n nuthouseandcountrymarket.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> THE PLANT BASED SEAFOOD CO.<\/strong><\/span><\/p>\n Plant Based Crunchy Coconut Shrimp<\/strong> A spin-off from Van Cleve Seafood by Monica Van Cleve-Talbert \u201908 and her family to address the growing trend of plant-based foods, the Plant Based Seafood Co. was awarded the \u201cMost Innovative Product\u201d of 2020 by Prepared Foods Spirit of Innovation awards for its crunch coconut shrimp.<\/span><\/p>\n plantbasedseafoodco.com<\/a><\/p>\n<\/div><\/section><\/p><\/div> Split Creek Farm<\/strong><\/span><\/p>\n Feta Marinated in Oil<\/strong><\/span> Jessica Bell \u201901 started volunteering at Split Creek Farm, a commercial Grade A goat dairy, before she was old enough to work. She was later hired and then became the owner in 2017. The farm regularly wins awards in national competitions for their cheese, fudge and milk.<\/span><\/p>\n splitcreek.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div>
\n
\n
\n
\n
\n
\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div>\nPINE CONES<\/strong><\/h1>\n
\n
\n
\n
\n
\n
\n
\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/li><\/ul><\/div><\/div>
\n
\n
\n
\n
\n![\"\"](\"https:\/\/clemson.world\/wp-content\/uploads\/2022\/10\/Marsh-Hen-Mill.jpg\")
<\/a><\/p>\n<\/div><\/section>![\"\"](\"https:\/\/clemson.world\/wp-content\/uploads\/2022\/10\/Marsh-Hen-Mill-Products-Large.png\")
<\/a><\/p>\n<\/div><\/section><\/div><\/div><\/div>
\n
\nwith Katie McKoy Stachelek \u201987<\/p>\n
\n$3.95-$24.00<\/strong><\/span><\/p>\n
\n
\nGrowing up in Upstate South Carolina, Greg learned how to mill grits the old-fashioned way from a third-generation miller. Betsy grew up farming with her family on the sea islands of the Lowcountry. They met in a poultry class at Clemson and eventually began farming with Betsy\u2019s family.
\nWhen Greg discovered a 1945 mill and separator in Saluda, South Carolina, he didn\u2019t need much encouragement from Betsy to bring it to their Edisto Island home and restore it. In 2007, milling commenced on weekends and after work, and Geechie Boy Mill, now Marsh Hen Mill, was born. It wasn\u2019t long before this passion project grew into a thriving business.
\nBetsy says that her father, Adair McKoy, who passed away from COVID-19 last year, has been her biggest source of creative inspiration. \u201cHe farmed tomatoes here in the Sea Islands for more than 40 years and faced hardships head on with his faith in God.\u201d At age 73, when most men are well into retirement, he decided to try growing rice. \u201cI admire his vision and determination. He always looked at life as an exciting adventure,\u201d she says.
\nThey still mill the old-fashioned way. The tagline of their business is \u201cStone Ground Goodness Straight from Edisto Island,\u201d and they focus on \u201cproviding the best heirloom products and milling the finest grits and cornmeal.\u201d<\/p>\n<\/div><\/section>
\n
\n
\n
\n
<\/div><\/div><\/div>
\n
\n$245<\/strong><\/span>
\nUse coupon code clemson15 to save $15.<\/strong><\/p>\n
\n
<\/div><\/div><\/div>
\n
\n$49.99<\/strong><\/span><\/p>\n
\n
<\/div><\/div><\/div>
\n
\n$45<\/strong><\/span><\/p>\n
\n
<\/div><\/div><\/div>
\n
\n$25 \/ $35<\/strong><\/span><\/p>\n
\n
<\/div><\/div><\/div>
\n
\n$13.99<\/strong><\/span><\/p>\n
\n
<\/div><\/div><\/div>
\n
\n$11<\/strong><\/span><\/p>\n
\n
<\/div><\/div><\/div>
\n