When you spend all of your time doing the interviews, you spend all of your time collecting tales from the road. Journalists, photographers and creatives have heard it all in and around America’s kitchens. It’s no different here on Hilton Head Island.

That’s why I thought we’d turn the tables on CH2 Magazine Publisher Maggie Washo. Her stories, favorite dishes and more.

JB: Since you and I met last year, I have enjoyed our conversations. And I thought it was time to share one of our conversations with the world at large. What do you think?

MW: You just wanted to interview somebody who eats a lot of food.

JB: I do that every day. If I had a nickel for every time someone emailed me or posted to social media “hey! If you ever need help eating your food, I’d like to apply for that position.”

Tell me about you…How long have you been on the island?

MW: Next year will be 30 years.

JB: So you moved down when you were three?

MW: Yes, with my parents. With my parental units. We are from Upstate NY. Rome/Utica.

JB: You came down here and clearly it stuck. Why did it stick?

MW: The first year I was miserable. I wanted to go back. The boy that I was dating at the time followed me here so I stayed. It didn’t work out, but still.

JB: What is it about this island that has kept you here? Because I’m sure you’ve had opportunities to leave.

MW: The sense of community has really grown definitely in the last 15 years. I love what I do. I love my co-workers and my clients. I love the people in this town.

JB: You are an exceptional photographer. I am a big fan of your work. Is that where it all started? Was that a passion and it went from there?

MW: Nope. I started in Food and Beverage. I didn’t know what I wanted to be when I grew up. Pierce Lowry, who owned the Old Fort Pub, hired me in Marketing. I didn’t know anything about Marketing. Together we created what is now the Magazine. Then we had a gentleman, Tom Stabler, who was the Art Director at Playboy for 40 years. He consulted with us. He taught me photography. So that was always a side hobby that become something that I am decent at. Thank you Jesse.

JB: So this just kinda happened to you? All of this just happened to you?

MW: Yes. All of this happened.

JB: I know how that goes. (Laughs)

MW: Yeah. Isn’t that funny? I had no plan. I think you just have to find a thing that you are good at, and get better at it.

JB: But equally as important, and I don’t want to put words into your mouth is you gotta find that thing that you love.

MW: Yes. Exactly. But I loved being a waitress, too. I have always been a people person. I have always been a creative person. I was creatively serving dishes back when I was 18.

JB: I didn’t realize that you have been on the island all of this time doing this one thing. How old is your magazine?

MW: 15 years in September. We kinda turned a restaurant newsletter into a magazine. First year with no help. Then Tom came and kicked our stuff up 17,000 levels.

JB: What would you say were your biggest challenges at the beginning?

MW: Recognition. We had always been known as a Restaurant company. So getting into the media business was difficult at first. Most of our first customers were restaurants. We were known as the restaurant magazine for a long time.

JB: What has been your favorite shoot of the last 15 years. Is there one?

MW: We did a fashion spread in Greenville, SC. Last year or the year before. It is such a darling town. That ranks for me. Have you been recently? It’s like a mini Charleston. Great food. Great views.

JB: Name two dishes on the island that you love

MW: French Bakery at the Shelter Cove Town Center. They have a dish called Eggs Nuveau. Poached Eggs, Bacon, Asparagus and Roasted Tomato on a croissant. Love that.

I’m also gonna go with CQ’s has a Tuna dish. I’m not sure what it’s called. Tuna steak, done rare. I think it’s with like a Wasabi Rice. It is so good.

JB: Do you go to CQs thinking I’m going to order something else and end up with that every time?

MW: No. I just go order that. I don’t try to kid myself. What pizzeria did you bring us to over in Savannah?

JB: Pizzeria Vittoria and Kyle Jacovino.

MW: That is so good too.

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