Latest news with #ShuaiWang
Irish Examiner
a day ago
- Irish Examiner
Colman Noctor: Is AI in the classroom a welcome revolution or a shortcut to nowhere?
As artificial intelligence threatens to reshape how children learn, we must balance its promise of personalised teaching with the risk of losing what lies at the heart of education — learning through human connection. With ChatGPT-5 and other AI programmes freely available, our understanding of teaching and learning could be transformed. Many parents are fascinated by, and uneasy about, AI's impact on their children's education. While AI offers efficiency and personalisation, it also raises concerns about fairness and human interaction. Educators and parents need to understand this change because our goal must be to ensure that children learn effectively, not just quickly. AI's greatest strength is its ability to adapt to each user. Adaptive learning systems can recognise a learner's struggles, motivations, and pace. A 2020 review of 37 studies by researcher Shuai Wang, at the University of Illinois, found that 86% were positive about learning from AI technologies. Many learning platforms are adopting personalised AI approaches, and tools like language education app Duolingo can tailor lessons to individual needs. Teachers also benefit from the rapid technological changes. AI promises to handle repetitive tasks, such as grading quizzes, creating assignments, and monitoring attendance, freeing them to provide one-to-one support and relational teaching. The potential of AI to support children with learning needs is of particular interest to me as my teenage daughter is dyslexic. I am interested in exploring how word-prediction software and voice-enabled interfaces can help students with dyslexia or speech difficulties keep pace with their peers. Risks of AI in education Every benefit has a corresponding risk, and when it comes to AI in education, the main one is over-reliance and the erosion of real-life connections. Screens and algorithms cannot replace the warmth, empathy, and spontaneity of teachers, who are crucial for social-emotional development. Bias is another concern. AI often inherits or amplifies biases from its training data, which could potentially disadvantage minorities and reinforce stereotypes. We have already seen this happen with social media algorithms, which have contributed to the fragmentation and polarisation of societal views. Academic integrity is also under threat. Universities report widespread use of generative AI, raising fears about the loss of independent thinking. AI detection tools were once seen as a safeguard, but newer systems can now 'humanise' text to evade detection. The capacity for AI to write essays and complete assignments undetected is particularly troubling in professional training programmes, such as medicine or nursing. To be safe practitioners, these students must fully understand the course content. If AI undermines academic standards and evades detection, the consequences could be significant. Suppose a student submits an AI-generated essay on which medications should not be taken together, but does not know what it contains; this lack of understanding poses risks for competency in the clinical field. While there are established safeguards to ensure clinical competency through practice placements, concerns persist regarding students' comprehensive knowledge of the course content. AI could also deepen digital inequality. Without access to high-speed internet or the latest tools, some students risk falling even further behind. Growing use among students Many third-level students are aware of AI's limitations. A 2025 University of Florida survey found that students value AI's instant feedback and study support, but worry about accuracy, the loss of critical thinking, data privacy, and bias. Regardless, the use of ChatGPT among students is on the rise, particularly in secondary schools. In the US, 26% of teens (13–17 years old) reported using ChatGPT for schoolwork in 2024, which is double the 2023 figure. They found that older secondary students were most likely to use it, and when asked what they deemed 'acceptable use', 54% said for research purposes, dropping to 29% for solving maths problems. So how can parents help children learn in a world increasingly being driven by AI? 1. Encourage discernment: Let children use AI tools like ChatGPT or personalised tutoring, but teach them to question: Where did this answer come from? Could it be wrong? How would you explain it yourself? These questions are essential to developing critical-thinking skills. 2. Champion human connection: Young people need to see teachers, mentors, and parents who model empathy, resilience, and humour. These are essential life qualities that AI cannot replicate. 3. Prioritise AI literacy: Teach children that AI can be wrong, biased, or unclear. Discussions about privacy, data, and ethics have never been more critical, and they need to take place at home, not just be left to teachers in school. To raise the issue of ethical and responsible use, you could say: 'AI can give quick answers, but it doesn't always get things right. How do you check whether the information is true before using it?' Or, 'It's fine to use AI to brainstorm ideas, but your teachers will want to see your thinking. How do you decide when to stop relying on the tool and write in your own words?' 4. Value effort alongside efficiency: In a world where AI can write essays or instantly solve difficult maths questions, we should at least require that students produce their own initial draft. If AI provides a solution to a problem, we could ask the student to explain the process to confirm they genuinely grasp the concept. 5. Keep learning yourself: The more you understand AI's strengths and weaknesses, the better you can guide children through this fast-changing world. Keeping humans at the centre The Higher Education Policy Institute recently concluded that while AI can support teachers, it cannot, and must not, replace them. Critical thinking, creativity, and emotional connection are essential human qualities. UNESCO, the UN agency that promotes education, science, culture, and communication, also acknowledges AI's potential to make education more inclusive and equitable, but only if we remain vigilant about its ethical implications, privacy, and fairness. The agency argues that AI should not be used as an answer generator, but as a tutor. Rather than prompting it to 'give me the answer to this question', attempt the problem and tell ChatGPT to 'show me where I went wrong'. The next two years will be transformative for the education sector. While a change to the current system is needed, we must be careful not to throw the baby out with the bathwater when it comes to educational progress and hoped-for efficiency. We could learn from Estonia, which has historically invested heavily in digital infrastructure and is the highest PISA-ranked country for global recognition of technological learning. The Estonian Department of Education has partnered with OpenAI and other platforms to provide training for teachers and establish guardrails for data protection, as well as strategies to encourage critical thinking. The Estonian government seems to see the value of AI in education, but understands the necessity to be prepared, so that it can be integrated in a manner that optimises its benefits and minimises the risks. From an Irish perspective, the Department of Education committed to developing guidelines for schools regarding the integration of AI in April 2024, but this is still in development. AI promises significant benefits, and can positively transform our future. However, we need to engage with it in a way that considers the benefits and the risks. If we allow AI to dominate our educational interactions, we risk creating a superficial education system where efficiency takes precedence over understanding. As we approach the return to school, let's consider how we leverage AI's benefits without losing sight of the human heart of learning. Dr Colman Noctor is a child psychotherapist
Eater
10-07-2025
- Entertainment
- Eater
Charleston Chef Shuai Wang Reflects on ‘Top Chef' and ‘Picklegate'
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. Chef Shuai Wang had a very busy weekend at his North Charleston restaurant King BBQ. Wang, who recently competed on Top Chef and made it to the finale, invited season 22 winner Tristen Epps to be a guest chef at the Carver Avenue barbecue spot. The first customer to queue up to try Epps's Afro-Caribbean cuisine showed up at 8 a.m., and the line went on from there until King BBQ opened at 11 a.m. Many fans waited three hours to get a taste of oxtails, pork belly, mango chow, and more. They sold out by 1 p.m. Eater caught up with Wang after the pop-up to see how life has been since the end of Top Chef season 22. Eater: Congrats on the show and the successful pop-up. What was it like meeting all those fans? Shuai Wang: Everyone's been so genuinely sweet and supportive, especially all the Charlestonians. Everyone's been saying, 'We were rooting for you the whole entire time. Regardless if you won or not, we're just so proud of you and proud of how you represented Charleston.' It's very heartwarming. I didn't realize how many kids watch Top Chef, so there are a lot of small children coming in, wanting to meet me. This one girl had lunch at King [BBQ] with her family, because she thought I would be there, but I wasn't. So she dropped by Jackrabbit [Filly], because she made me a friendship bracelet, and she wanted to give me a hug. I almost cried because it's so, so sweet. Everyone's just been amazing and supportive. So I can't say enough good things about my fans. Did you watch yourself on the show as it aired during the season? I did. I did because we don't get to see how they edit things or how we look on camera or whatever. But I watched the whole entire season, even the Picklegate incident [during episode 6, Wang accidentally throws away another contestant's pickle garnish]. But it was really fun. Hearing some of the things that the judges say about your food was crazy. Like Tom [Colicchio] talking about my grilled cabbage dish — what an honor. Speaking of judges, how did it feel to receive that sort of immediate feedback, because I don't think you get that in the restaurant, except for, like, Yelp reviews. And my wife [Corrie Wang]. You know what? It's either good or bad. I really appreciate them. Because, with the good ones, I think, 'Oh, my God. I can't believe I did that well.' And with the bad ones, I think, 'This is a great learning experience' or 'I should have done this instead of that' or like, 'If I ever make this dish again, in real life, how do I improve upon that? All the comments are very constructive. Some of them you don't get to see on camera. Tom is obviously a wealth of knowledge and super talented at so many restaurants. He's just very smart. And Kristen [Kish] has been to been in our shoes. Gail [Simmons] is a super badass and makes really amazing food — when she cooked for us at the finale, it was so, so good. All of their criticism was very constructive and a huge learning experience for me. Looking back is there anything you would have done differently? Minus the pickle incident. Minus pickles? I don't think so. I wish I wasn't so nervous in the beginning, but I couldn't help it, There's so much anxiety and nervousness. I probably would have done a little better, earlier, but that wouldn't create such good television later on. I wish I had more time to practice between Calgary and Milan, but I came back and went straight to work, so I got distracted. Other than that, I don't know. I'm not a person for regrets, because things turn out the way they're supposed to. I'm happy with everything that happened, and honestly, I had such a good time. Eater Carolinas All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Yahoo
04-04-2025
- Entertainment
- Yahoo
Charleston chef Shuai Wang competes on ‘Top Chef' in Canada
NORTH CHARLESTON, S.C. (WCBD) – The owner of two local restaurants is competing against other chefs around the country on season 22 of 'Top Chef: Destination Canada.' The cooking pro is prepared to bring the heat in the reality competition television series. 'My favorite dish. That's a hard one. There's so many … honestly one of my favorite, favorite things in the whole entire world to eat, and I can eat endless amount of this, is just my mom's cooking, shared Chef Shuai Wang. North Charleston chef takes culinary talent to national stage by appearing on Bravo's 'Top Chef' He went on to explain, 'She does this stuffed scallion pancake. It has garlic chives and ground pork in there. I can just eat that 'til I'm sick, basically.' Chef Wang was born in Beijing, China and immigrated to the United States to Queens, New York. He later moved to Charleston, thinking he would be there for a short time to help a friend. He ended up falling in love with the Holy City's charm. 'I love North Charleston particularly. It feels very much my own vibe. It's all the working class and people like my age who are just trying to, you know, make a living and start a family,' said Chef Wang, who is the owner of Jackrabbit Filly and King BBQ. 'At Jackrabbit Filly, we call it Chinese American. It's not so much the American Chinese food that most people are used to, which is your typical takeout right, your General Tso's chicken, your beef and broccoli,' he said. Instead, the menu is inspired by recipes made with love by his mother and grandmother. 'It's like old-school Beijing-style food, which you don't typically see in the States, but then we also utilize as much local ingredients as possible. In fact, we're part of the fresh menu program, so more than 25% of our menu is local and I don't think you see that a lot with Chinese food either and it's not just Chinese, it's Chinese food inspired, but it's food that's kind of inspired me throughout my whole entire career,' said Chef Wang. A melting pot of flavors, his other restaurant, King BBQ, is inspired by Chinatown-style BBQ married with a southern technique. 'More Carolina-style barbeque than anything else. You know, a lot of tons of great barbeque here in Charleston,' he said. Not competitive in nature, Chef Wang saw 'Top Chef' as an opportunity to showcase his skills and promote his restaurants even though he was hesitant to apply for the show. Chef Wang shared, 'I was dreading it before going on because, again, I'm not competitive I thought everyone's going to be butting heads and be mean to each other and that's not just my vibe you know, but as soon as we started and after the first episode, it was just like everyone's so nice. We just bonded immediately.' Before going on 'Top Chef,' Chef Wang didn't watch the show until he was chosen to be a contestant. He explained, 'I don't watch cooking competitions shows typically just because, you know, I worked cart service every day and the last thing I want to do is kind of give myself more anxiety by watching other chef's struggle.' Before competing on the show this season, Chef Wang not only tested recipes he hadn't made in awhile, he also completed 30 minute challenges at home with his wife. 'Just kind of timing myself, we spent a lot of time at Whole Foods trying to memorize the aisles which was very silly because you know, didn't realize, didn't even think about Canadian Whole Foods might be different than the United States Whole foods,' said Chef Wang. Grateful for the opportunity, as Chef Wang competes, he cooks each dish with passion. He went on to say, 'For me, to be a chef is less about the food and is more about taking care of people. I love having to take care of someone, and the best way to do that, for me, is through food. Something about food just brings everyone together and watching people eat your food and having that reaction, that's like, you know, like happiness, biggest reason why I wanted to be a chef.' The winner of 'Top Chef' will take home the grand prize of $250,000. You can support Chef Wang by watching him on Bravo every Thursday at 9 p.m. or streaming it the next day on Peacock. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
28-03-2025
- Entertainment
- Yahoo
Go beyond Charleston's King Street to explore the working-class neighborhood redefining southern cool
New Yorkers aren't afraid of a little schmutz. When Queens-born Chef Shuai Wang and his wife Corrie went hunting for a spot to open their new Charleston restaurant, they wanted a place that was both affordable and authentically homegrown—a tall order in a city where home prices frequently soar past $2 million and two-bedroom apartments cost $4,000 to rent a month. The couple found their answer in Park Circle, a 110-year-old historic garden neighborhood in a fast-changing, working-class community called North Charleston with a gritty heritage standing in stark contrast to the genteel, steeple-stippled skyline, expensive boutiques, and luxury hotels further south. For Wang, who starred in the most recent season of Bravo's Top Chef, that difference felt right. "Park Circle is Charleston's Williamsburg," he says, drawing parallels to Brooklyn's once-scruffy creative enclave. The couple opened Jackrabbit Filly on Spruill Avenue five years ago (recently relocating it to nearby East Montague Avenue). They weren't alone. Only a 16-minute Uber ride from downtown Charleston's Marion Square, Park Circle has quietly become the Holy City's vibrant magnet, drawing residents priced out of living "below the neck"—the stretch of peninsula wedged between the Ashley and Cooper rivers and separating North Charleston from the bourgeois world of the historic city. No such airs are on display in Jackrabbit Filly, the 1970s wood-paneled walls furnished with quixotic thrift-store finds contrast with intricate wood screens imported from China. There's a clatter of plates and the hum of conversation coming from the 44 tables, all booked. The air is filled with aromas of soy vinegar and chili oil, and there is anticipation for dishes such as glass noodles and the Japanese fried chicken known as karaage, so popular devotees drive from miles around to enjoy the food and atmosphere. That's no surprise to Pearce Fleming, whose airy microbrewery Commonhouse Aleworks sits around the corner. "Park Circle's a place that fosters community," he says. 'It's what we try to do at our brewery. We exist to bring people together to celebrate over a pint of social lubricant." To encourage that conviviality, Fleming, whose brews include IPAs 'Navy Town' and 'Park Circle' named for his neighborhood, helped establish one of the community's biggest festivals. In 2010, Park Circle was the first to celebrate Pride in Charleston, which it continues to do to this day with more than 40 participating organizations. Now, other annual events like the musically minded Riverfront Revival and Rockabillaque, featuring rockabilly music, classic cars, and barbecue, draw thousands of people. Music is center stage throughout the year at other venues including Holy City Brewing and the Firefly Distillery, famous for its sweet tea vodka. Visitors can sample the lemony-flavored drink, and its bourbons and whiskeys, in its tasting room. Outside, Firefly's five-acre music space regularly hosts bands. Past performers included Chappell Roan and Willie Nelson. While a Roan concert wasn't what its founders could ever imagine, Park Circle is finally fulfilling its original intention in some ways. The neighborhood began as a genteel gamble in the 1910s when city businessmen envisioned a streetcar suburb that would lure young professionals and their families north of Charleston's traditional boundaries. "They couldn't kick start interest in moving there," says Brittany Lavelle Tulla, an architectural historian at BVL Historic Preservation Research. "It couldn't just get off its feet." Instead, the US Navy took center stage. Its base, the Naval Complex, employed 25,000 workers at its World War II peak. Workers performed a variety of duties from disassembling Nazi U-boats to maintaining Cold War fleets. Their communities—which would incorporate as the city of North Charleston in 1972—earned a brawling, blue-collar reputation immortalized in Pat Conroy's novel "The Lords of Discipline." (Related: Charleston's newest museum reckons with the city's role in the slave trade.) Yet Park Circle's original garden city design endured. The central circular park, that gave the neighborhood its name, still anchored streets that radiated outward like spokes. When the base closed in 1996, that historic blueprint, combined with the bungalows, worker cottages, and mid-century buildings left behind, created perfect conditions for renewal. Young entrepreneurs and artists soon discovered East Montague Avenue's wide, herringbone-bricked sidewalks—perfect for outdoor cafes, kids, and dogs—and a new chapter began. The avenue's shops reflect the neighborhood's eclectic spirit. Neighborly modern furniture shares space with local artisans' work. Odd Duck Market sells food and coffee, while Black Octopus Mercantile transformed surf wear into streetwear. The shop is a cheery place, probably due to the ebullience of owner Missy Johnson, who designs most of the merchandise herself. Some of it is regularly featured on the hit teen drama The Outer Banks. 'I love being in Park Circle,' she says. 'We may be off the beaten track but we're quite the gem of the realm sitting between the pine trees and the river.' The river that Johnson is referring to is Cooper River, where the old naval facilities are also undergoing a 140-acre Riverfront Park now occupies part of the former base, including grounds initially landscaped in 1896 by the famed Olmsted Brothers firm for a project predating the naval yards. Walking paths crisscross beneath century-old live oaks, leading to a 1,200-foot boardwalk jutting into the water. The former base commander's Colonial Revival mansion and its columned porches, or 'piazzas' in local parlance, is now an event space overlooking the river where anglers cast for red drum, spotted sea trout, and flounder. The graceful Noisette Creek Pedestrian Bridge and its two 55-foot-tall steel arches connect the park to the River District North development, an ambitious plan where 70 acres of former naval land will become a mixed-used village with housing, offices, and retail spaces. While the River District North promises a glossy future, Park Circle's past isn't forgotten. Kelsey Bacon, a floral designer at Roadside Blooms, bridges both. Her great 'grand mamie' Virginia Kirkland toiled in the naval factories during WWII. Bacon thinks she would have been amazed to see the transformations that have turned the community into the one now on travelers' itineraries. 'It's a melting pot of different lives and different people, says Bacon. 'As long as I'm in Charleston I'll be in Park Circle.' (Related: Discover the best of Charleston with these top 10 things to do.) Where to eat: The tide-to-table Walrus Raw Bar inside Holy City Brewing offers the chance to slurp local oysters and quaff an array of artisanal beers. On East Montague, Southern Roots Smokehouse features brisket, chicken wings, and traditional barbecue sides. Across the street, EVO Pizza offers wood-fired pies like pistachio pesto or the pork trifecta with a farmer's salad. Where to stay: Airbnbs on offer in the neighborhood. Something new in North Charleston: The Starlight Motor Inn, an authentic 1961 motel with strong mid-century modern design vibes and live music in its upstairs bar The Burgundy Lounge (Rates from $100). Downtown, The Ryder, which opened in 2021, offers a contemporary vibe different than many of the traditional hotels (Rates from $203) What to do: New last year, The Park Circle Playground is the country's largest inclusive playground designed to allow full accessibility to children with autism, sensory issues, or in wheelchairs full accessibility. For playful adults, retro Pinky and Clyde's Arcade Bar on East Montague lets patrons play vintage video games like Donkey Kong and Pac-Man. On Spruill Avenue, the Station offers shoppers vintage housewares and clothing as well as new art and fashions curated by a changing mix of some 30 artists, designers, and thrifters. (Related: 10 of the best hotels in Charleston, from historic landmarks to hipster hotspots.) Andrew Nelson is the author of National Geographic's recently published travel book Here Not There. Follow him on Instagram.
National Geographic
28-03-2025
- Entertainment
- National Geographic
Go beyond Charleston's King Street to explore the working-class neighborhood redefining southern cool
New Yorkers aren't afraid of a little schmutz. When Queens-born Chef Shuai Wang and his wife Corrie went hunting for a spot to open their new Charleston restaurant, they wanted a place that was both affordable and authentically homegrown—a tall order in a city where home prices frequently soar past $2 million and two-bedroom apartments cost $4,000 to rent a month. The couple found their answer in Park Circle, a 110-year-old historic garden neighborhood in a fast-changing, working-class community called North Charleston with a gritty heritage standing in stark contrast to the genteel, steeple-stippled skyline, expensive boutiques, and luxury hotels further south. For Wang, who starred in the most recent season of Bravo's Top Chef, that difference felt right. "Park Circle is Charleston's Williamsburg," he says, drawing parallels to Brooklyn's once-scruffy creative enclave. In 2010, Park Circle was the first to celebrate LGBTQ+ Pride in Charleston, and it has become the home to annual music events such as the Riverfront Revival and Rockabillaque. Photograph By North Charleston, via Flickr Creative Commons Charleston's new artist district The couple opened Jackrabbit Filly on Spruill Avenue five years ago (recently relocating it to nearby East Montague Avenue). They weren't alone. Only a 16-minute Uber ride from downtown Charleston's Marion Square, Park Circle has quietly become the Holy City's vibrant magnet, drawing residents priced out of living "below the neck"—the stretch of peninsula wedged between the Ashley and Cooper rivers and separating North Charleston from the bourgeois world of the historic city. No such airs are on display in Jackrabbit Filly, the 1970s wood-paneled walls furnished with quixotic thrift-store finds contrast with intricate wood screens imported from China. There's a clatter of plates and the hum of conversation coming from the 44 tables, all booked. The air is filled with aromas of soy vinegar and chili oil, and there is anticipation for dishes such as glass noodles and the Japanese fried chicken known as karaage, so popular devotees drive from miles around to enjoy the food and atmosphere. That's no surprise to Pearce Fleming, whose airy microbrewery Commonhouse Aleworks sits around the corner. "Park Circle's a place that fosters community," he says. 'It's what we try to do at our brewery. We exist to bring people together to celebrate over a pint of social lubricant." Located in the Park Circle neighborhood, Riverfront Park features the Greater Charleston Navel Base Memorial and an 800-foot boardwalk along Cooper River. Photograph By Brooke Becker, Shutterstock To encourage that conviviality, Fleming, whose brews include IPAs 'Navy Town' and 'Park Circle' named for his neighborhood, helped establish one of the community's biggest festivals. In 2010, Park Circle was the first to celebrate Pride in Charleston, which it continues to do to this day with more than 40 participating organizations. Now, other annual events like the musically minded Riverfront Revival and Rockabillaque, featuring rockabilly music, classic cars, and barbecue, draw thousands of people. Music is center stage throughout the year at other venues including Holy City Brewing and the Firefly Distillery, famous for its sweet tea vodka. Visitors can sample the lemony-flavored drink, and its bourbons and whiskeys, in its tasting room. Outside, Firefly's five-acre music space regularly hosts bands. Past performers included Chappell Roan and Willie Nelson. Firefly Distillery has a five-acre music space to host music concerts. Previous performers include Chappell Roan, Willie Nelson, Vampire Weekend, and Lupe Fiasco. Photograph By Firefly Distillery The history of a streetcar suburb While a Roan concert wasn't what its founders could ever imagine, Park Circle is finally fulfilling its original intention in some ways. The neighborhood began as a genteel gamble in the 1910s when city businessmen envisioned a streetcar suburb that would lure young professionals and their families north of Charleston's traditional boundaries. "They couldn't kick start interest in moving there," says Brittany Lavelle Tulla, an architectural historian at BVL Historic Preservation Research. "It couldn't just get off its feet." Instead, the US Navy took center stage. Its base, the Naval Complex, employed 25,000 workers at its World War II peak. Workers performed a variety of duties from disassembling Nazi U-boats to maintaining Cold War fleets. Their communities—which would incorporate as the city of North Charleston in 1972—earned a brawling, blue-collar reputation immortalized in Pat Conroy's novel "The Lords of Discipline." (Related: Charleston's newest museum reckons with the city's role in the slave trade.) A burgeoning neighborhood with ties to its historic past Yet Park Circle's original garden city design endured. The central circular park, that gave the neighborhood its name, still anchored streets that radiated outward like spokes. When the base closed in 1996, that historic blueprint, combined with the bungalows, worker cottages, and mid-century buildings left behind, created perfect conditions for renewal. Young entrepreneurs and artists soon discovered East Montague Avenue's wide, herringbone-bricked sidewalks—perfect for outdoor cafes, kids, and dogs—and a new chapter began. The avenue's shops reflect the neighborhood's eclectic spirit. Neighborly modern furniture shares space with local artisans' work. Odd Duck Market sells food and coffee, while Black Octopus Mercantile transformed surf wear into streetwear. The shop is a cheery place, probably due to the ebullience of owner Missy Johnson, who designs most of the merchandise herself. Some of it is regularly featured on the hit teen drama The Outer Banks. 'I love being in Park Circle,' she says. 'We may be off the beaten track but we're quite the gem of the realm sitting between the pine trees and the river.' The river that Johnson is referring to is Cooper River, where the old naval facilities are also undergoing a 140-acre Riverfront Park now occupies part of the former base, including grounds initially landscaped in 1896 by the famed Olmsted Brothers firm for a project predating the naval yards. Walking paths crisscross beneath century-old live oaks, leading to a 1,200-foot boardwalk jutting into the water. In North Charleston, the 55-foot-tall steel arches of the Noisette Creek Pedestrian Bridge connects Riverfront Park to the River District North development, 70 acres of former naval land that will be transformed into a village with housing, offices, and retail spaces. Photogrpah By Charlotte Evelyn, Shutterstock The former base commander's Colonial Revival mansion and its columned porches, or 'piazzas' in local parlance, is now an event space overlooking the river where anglers cast for red drum, spotted sea trout, and flounder. The graceful Noisette Creek Pedestrian Bridge and its two 55-foot-tall steel arches connect the park to the River District North development, an ambitious plan where 70 acres of former naval land will become a mixed-used village with housing, offices, and retail spaces. While the River District North promises a glossy future, Park Circle's past isn't forgotten. Kelsey Bacon, a floral designer at Roadside Blooms, bridges both. Her great 'grand mamie' Virginia Kirkland toiled in the naval factories during WWII. Bacon thinks she would have been amazed to see the transformations that have turned the community into the one now on travelers' itineraries. 'It's a melting pot of different lives and different people, says Bacon. 'As long as I'm in Charleston I'll be in Park Circle.' (Related: Discover the best of Charleston with these top 10 things to do.) What you should know Where to eat: The tide-to-table Walrus Raw Bar inside Holy City Brewing offers the chance to slurp local oysters and quaff an array of artisanal beers. On East Montague, Southern Roots Smokehouse features brisket, chicken wings, and traditional barbecue sides. Across the street, EVO Pizza offers wood-fired pies like pistachio pesto or the pork trifecta with a farmer's salad. Where to stay: Airbnbs on offer in the neighborhood. Something new in North Charleston: The Starlight Motor Inn, an authentic 1961 motel with strong mid-century modern design vibes and live music in its upstairs bar The Burgundy Lounge (Rates from $100). Downtown, The Ryder, which opened in 2021, offers a contemporary vibe different than many of the traditional hotels (Rates from $203) What to do: New last year, The Park Circle Playground is the country's largest inclusive playground designed to allow full accessibility to children with autism, sensory issues, or in wheelchairs full accessibility. For playful adults, retro Pinky and Clyde's Arcade Bar on East Montague lets patrons play vintage video games like Donkey Kong and Pac-Man. On Spruill Avenue, the Station offers shoppers vintage housewares and clothing as well as new art and fashions curated by a changing mix of some 30 artists, designers, and thrifters. (Related: 10 of the best hotels in Charleston, from historic landmarks to hipster hotspots.) Andrew Nelson is the author of National Geographic's recently published travel book Here Not There. Follow him on is the author of National Geographic's recently published travel bookFollow him on Instagram Unlimited Access for Less Subscribe now and save $10 SUBSCRIBE
