Criminal Defense Attorney inPauline, SC

Some people can easily tick off the 10 best burgers they've ever had. As Southerners, sure, we could do that, but we'd rather wax poetic on the best grits we've ever had. Lowcountry shrimp and grits, how we love thee. Laid-back grits bar brunches. Those creamy Anson Mills rice grits with key lime braised Sea Island red peas, Cuban romesco, basil-arugula salsa verde, and crispy chicharrón at the Havana Beach Bar and Grill in Rosemary Beach? We're still dreaming about them months later.

While everyone has their go-to brand for making grits at home, here's a new favorite to add to your culinary arsenal: Colonial Milling. Milled on their pink granite stone mill in the tiny town of Pauline, South Carolina, farmer Jon Stauffer and his team make some of the best grits and cornmeal you've ever tasted.

As GoUpstate.com recently reported, Stauffer started Colonial Milling around two-and-a-half years ago, and his grits and cornmeal have subsequently exploded in the local area. Stauffer credits his wife Michelle — who also homeschools their son and works as a part-time nurse — for helping on the farm and leading online business efforts for the company's success.

"It's amazing grits. It tastes like freaking popcorn," Jaime Cribb, head chef at The Kennedy in Spartanburg, said in the article. "I've heard countless reactions of, 'Man these are the best grits I've ever had,' or, 'Where did you get these?' or, 'I didn't know grits could taste this good.'"

WATCH: The Southern History Of Grits

Thankfully, you don't have to be in the Spartanburg area to taste these non-GMO, heirloom grits and cornmeal. Colonial Milling ships nationwide, and you can order them online here.

A Clemson University junior was one of an elite group of 36 students from around the nation to compete in the Jeopardy! National College Championship.

Pauline Bisaccio, who went to Fort Mill High School, is studying biochemistry and psychology with plans to take a gap year after graduation to work as an EMT and study for the MCAT, the medical school exam.

She hopes to become a trauma surgeon.

Clemson University posted an interview with Bisaccio on Twitter in which she said her best advice for anyone who wants to be on college Jeopardy is to just go for it.

“I applied for this show on a whim because I got a random email about it one day my sophomore year,” she said.

She learned in September she had been chosen and flew to Los Angeles before Thanksgiving to tape the show.

Her episode airs Thursday, Feb. 10, at 8 p.m. on ABC and Hulu, when she will compete against Chance Persons, a physics and chemistry major at Creighton University, and Neha Seshadri, an economics major at Harvard. The winner will move on to semifinals, airing Feb. 17-18.

A champion, who will win $250,000, will be named Feb. 22. Second place gets $100,000, and third $50,000.

Four contestants have made it to the semifinals so far. They are from Stanford, Louisiana State, Brandeis and the University of Minnesota. One of those winners so far, Emmey Harris of the University of Minnesota, graduated from Dutch Fork High School in Irmo.

Bisaccio said, “The Clemson Academic Team helped me prepare for the speed of the game, and my classes really helped me prepare for the content of the game.”

She said she watched “Jeopardy!” to prepare.

Actress Mayim Bialik is the host of the college championship. Bialik also hosts nightly “Jeopardy!”, splitting the duty with winningest “Jeopardy!” champion Ken Jennings.

Bisaccio and Harris are not the first South Carolina residents to appear on a “Jeopardy!” show this year. Columbia lawyer Clark Dawson appeared on the show in January.

Spartanburg County District 4 is preparing for the future with 5,000 homes planned for development in the school district and an estimate of 2,500 students to be enrolled over the next few school years.

District 4 voters will cast ballots Aug. 11 on a $100 million referendum that will decide whether or not to build a new Woodruff High School in the district due to capacity limitations of the current schools in the district.

The Board of Trustees agreed to hold a bond referendum to have residents in the district to vote for an issue of The bond referendum, approved by the district's Board of Trustees, would create $100 million in bonds to build and equip a new high school and construct sports facilities. The information sheet for the referendum states "District 4 is NOT building a new football stadium to replace W.L.Varner Stadium."

Opinion:It's time for Woodruff and Spartanburg District 4 to get a new high school

The potential high school would be located on Highway 146, less than a mile away from the already existing school. If the referendum passes, the new Woodruff High School would open in the fall of 2025.

The school plan will go as followed:

"The plans are to build a new Woodruff High School and shift grade levels in the existing schools to provide classes for the student growth," District 4 Superintendent Rallie Liston said.

There will be a tax increase for residents in the district if the bonds are approved in the referendum.

The tax increase breakdown would be:

If voters do not approve the bond referendum, then the school will not be built. Portable classrooms will be purchased and used as enrollment increases over the next few years. District 4 says school "infrastructures such as cafeterias and gymnasiums will go untouched and will be undersized for the capacity of students."

"It’s an exciting time, but it’s also a challenging time, but we are embracing it, and we are going to hope and pray for the best," Liston stated. "It’s going to take the voice of the people to build the school. It’s going to take people in the community, grandparents, relatives, and people that just care about the children; because that’s what it’s about."

More information regarding the referendum is available here.

A Clemson University junior came in second in the quarterfinal round of the Jeopardy! National College Championship in an episode that aired Thursday night.

Pauline Bisaccio, a pre-med student who went to Fort Mill High School, had a slow start in the first round of the game but came roaring back in Double Jeopardy, getting the final answer correct to earn $8,601.

But Neha Seshadri, an economics major at Harvard who was in the lead going into Final Jeopardy, also got a correct answer and ended up with $14,881. She will compete in the semifinals, which air Feb 17-18.

Bisaccio and the third-place contestant, Chance Persons, a physics and chemistry major at Creighton University, will each receive $10,000. Persons bet it all on Final Jeopardy and did not answer correctly.

Dutch Fork High School graduate Emmey Harris of the University of Minnesota will also compete in the semifinals after winning $21,000 on Wednesday .

Bisaccio is studying biochemistry and psychology with plans to take a gap year after graduation to work as an EMT and study for the MCAT, the medical school exam.

She hopes to become a trauma surgeon.

In an interview with Clemson public affairs posted on Twitter, she said she applied to be on college Jeopardy! after getting an email about it during her sophomore year.

In September, she learned she had been chosen and flew to Los Angeles before Thanksgiving to tape the show.

Bisaccio, president of the Clemson Academic Team, said on the show she was one of two females on the team when she joined. Now there are many more, she said.

Actress Mayim Bialik is the host of the championship. Bialik also hosts nightly “Jeopardy!”, splitting the duty with winningest “Jeopardy!” champion Ken Jennings.

Another South Carolina resident appeared on “Jeopardy!” this year. Columbia lawyer Clark Dawson competed in January.

Kiplinger's spoke with Kim Adams Nelson (pictured at left), 53, founder of Daisy Cakes, a Pauline, S.C.-based bakery, about how she got her business off the ground with a little help from ABC's "Shark Tank." Read on for an excerpt from our interview:

See Our Slide Show: 6 Surprisingly Simple Ideas That Made Millions

What inspired your business? Over the years, I had catered, started a restaurant and taught cooking classes. In 2009, I was working for someone with whom I prepared and sold homemade cake mixes at Junior League fund-raising shows. I realized that people really wanted ready-made cakes, but “from scratch.”

How did you begin? The recipes came from my grandmothers and my Great-Aunt Daisy. But you can’t just multiply each ingredient by 10 to make 10 cakes, so my mother and I had to experiment. It took about 25 batches to get the carrot cake right, and probably 15 for the devil’s food. In the fall of 2009, we sold about 1,000 cakes at three Junior League shows and made $27,000 after expenses.

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How did you finance the start-up? We worked in a building my dad had built for my cooking classes, where we had four stoves and four KitchenAid mixers. But we needed computers, a Web site with a shopping cart, business telephones, commercial mixers, and 150 cake pans. My parents helped with an investment of $93,000.

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You appeared on the TV show Shark Tank? On Halloween 2010, I made my pitch while the sharks ate big hunks of cake. I asked for $50,000 and offered 25% ownership in the company. Shark Barbara Corcoran noticed that while the others turned me down, they kept eating and talking with their mouths full. She signed up for my offer but asked me to pay her $1 a cake until she got back the $50,000. I agreed. That episode aired on April 22, 2011, right before Mother’s Day. The response crashed our Web site and blew up our phone lines. We took more than 2,000 orders in 48 hours and spent all of May working 24 hours a day, five days a week, to fill them.

So you outsourced production? We grew too big, too fast. To meet demand, I tried three large-production bakeries in Georgia, New York and Tennessee. But the quality suffered. Our customers demanded their money back; I sent them a new cake, too. We brought production back home, maxed out our credit cards to pay our bills and worked as many hours as we could to recover.

How’s business now? We grossed $3.15 million between 2011 and 2014. I finished paying back Barbara by the end of 2013. Last year, we sold 16,399 cakes in five varieties—red velvet, chocolate, lemon, coconut and carrot—plus a flavor of the month, at $49.95 per cake plus shipping [at www.ilovedaisycakes.com]. I’m working on a couple of gluten-free recipes now, too. The cake is frozen, wrapped and nested inside a cake tin, a Styrofoam cooler box with dry ice, and a corrugated box. We ship to all 50 states.

Do you make a living? I didn’t take any pay for the first 40 months—-my husband has a real job—-but now I make $400 a week.

It’s a family affair? I have eight full-time employees, who are like family and have stuck with us. They earn $10 to $14 an hour. My mama [Geraldine Adams] is here nearly every day, doing whatever needs to be done and running circles around people half her age. My son Adam, 23, works in the office, and my son Sam, 20, does the shipping.

Do you eat your cake? In moderation. I prefer ice cream. I love ice cream!