Career Area: Entrepreneur

  • Deanna Taylor

    Deanna Taylor

    Interview

    Transcript

    00:00 Victoria Bartolotto 

    Hello everybody. My name is Victoria, and today we are talking with Dr. Deanna Taylor, a professional creative working from and within South Carolina. As we get started, can you tell us about where you’re from and what your current career is? 

    00:13 Deanna Taylor 

    Yeah, so I’m originally from Georgia. I grew up in a little place called Kenneth Hall, Georgia, and I am currently working in out of Camden, Kershaw County, South Carolina. And my career, I am a consultant, and I work in the room of Creative Arts Education and Wellness. 

    00:36 Victoria Bartolotto   

    Before we go into the details of your profession, we have a brief section of the interview called “One Career Sixty Seconds,” where you describe your job in sixty seconds or less in an elevator pitch style. Are you ready? 

    00:49 Deanna Taylor  

    I’m ready. 

    00:50 Victoria Bartolotto 

    All right, let’s start. 

    00:52 Deanna Taylor  

    Okay, so I started in eighth grade, and I really loved science. I moved through my career into science, and so now I focus on STEM learning through creative arts, mostly in the realm of making jams, jellies, and preserves, and attaching that to the way that people move through life and are coached. There’s also a little realm of taste testing in there and adding in the element of matching their taste test and what kind of fruit and preserves they like to what their business career or their coaching style is like as well. 

    01:32 Victoria Bartolotto  

    That’s so interesting!  With working in the culinary arts, specifically with preserving, is there anything about South Carolina, in particular, that is unique to preserving, or does it have some kind of influence on you? 

    01:47 Deanna Taylor  

    Yes, so I actually use only locally grown fruits, and those are harvested from my backyard. The tie to South Carolina is that I use pears, figs, and muscadines, and muscadines are really known for growing in the South. As a matter of fact, some of my clients don’t even know what a muscadine is. So, giving them the cultural piece of how it came to be here in South Carolina is one interesting piece.  

    The other part is I harvest the fruit from my backyard and then the neighbor’s backyard. So, my grandfather got me into looking more at the locally sourced fruit, because he started sharing the craft and everything with the people at his church. So now we harvest the fruit from people’s backyards, mostly his elderly neighbors and folks that aren’t able to get into the backyard, to get the fruit. We salvage it from going to waste, and then I turn that into jams, jellies, and preserves, and we share that with the community. I give some back to the neighbors as well. 

    02:50 Victoria Bartolotto  

    I know you mentioned in the form that you filled out that you started preserving over quarantine and COVID. Can you talk a little bit about that, and how that story puts you on the trajectory to be where you are now? 

    03:04 Deanna Taylor  

    Yes, so I moved to where I am now. I moved to Kershaw County in 2020 during the height of COVID. I was about six to seven months pregnant, and we moved to this space where it was like room for growing all these fruits and things, and I noticed that the squirrels and the birds were having a good time eating up all the fruit.  

    My grandparents taught us, and instilled, you do not waste food. You don’t throw anything away; you do not waste food. I grew up in that era where you know you saved everything; scraps and all of that. I started going back to my roots of asking my mom, my grandma, “Hey, y’all used to teach that canning thing, or y’all used to try to get me to do that, can you teach me again, because I want to pay attention now.” 

    So, I got into it because I wanted to save some of the fruits and not have things to go to waste. Then I just started with taste testing and letting neighbors and friends and family members taste the preserves and things, and then kind of progress from there. Now people request them on a regular. Folks have been asking for new flavors. I’m like, “Yeah, we gotta see about that one.” 

    04:17 Victoria Bartolotto 

    I know you also mentioned that you have a book that you wrote. Can you describe the process of going from doing the physical making of canning and preserving, and how you kind of put that down onto the page, possibly? 

    04:32 Deanna Taylor  

    The canning process, even picking up the fruit, is more about family and community, and bringing all of those elements back into the kitchen. Making it relevant for the generation that we have now.  I mentioned earlier that I was pregnant, and that was our second child in 2020. So, I have little people at the house that are also involved in the process. They help pick the grapes and wash the pears. To me, the book was looking more into those family connections and making sure that the kitchen is a place where it’s a lab. You’re in there experimenting; you’re trying things out. You’re seeing, “Do the kids like this? Do you like this? What kind of herbs things are you going to put in there?” So, the cookbook is actually a cookbook and a text. 

    My colleague and I collaborated on it and worked on it together. Her name is Dr. Regina Seifra, and it’s a cookbook. It’s a text, because we wanted to bring outdoors and like the growing process and bring it and put it on a plate for the children. There’s activities in there where let’s say, for example, in one chapter they’re going to create their own herb garden, and then they kind of plan ahead for the recipes and they grow the herbs that they’re actually going to use in the recipes and the food for later on. So, making a connection for them between growing and what you’re eating on your plate; that you can actually go through the experimenting phase and figure out what it is that you like and what you don’t like, and how things get there. 

    06:14 Victoria Bartolotto   

    I feel like that’s such an important story, even for like adults now just figuring it out. A lot of people don’t know where their food comes from. Learning about that process, I think, is something that a lot more people should know. So, you do this full-time. Was there any kind of moment in your creative journey that solidified that you needed or wanted to do this full time, or was there something that really kickstarted you into this, other than COVID? 

    06:46 Deanna Taylor  

    I would say my children. I have been in education for over twenty years, and I have done all kinds of studies, and I’ve worked in different settings. However, making sure that what I’m doing is bringing me joy, and being able to integrate what I do with what the children do has been one of those things. I’m not going to go the traditional job route, I’m going to move more into this creative space, more into the space where I can bring them to work with me.  

    How many children ask, “Mommy, can I go to work with you?”  My kids really like it. They enjoy being able to even get on a video camera and tell out the process. Like, “Okay, Mommy, first we pick the grapes, and then we do this.”  

    So going through the process and learning the names and being able to teach them is something that I wanted to be able to do. That pushed me, or pivoted me, into the space of being able to bring the real world to life for them and wanting other children to be able to enjoy the same thing, 

    08:02 Victoria Bartolotto  

    Yeah. Wow, that’s really sweet. Before thinking about doing this full-time, did you have any kind of fears about entering a creative industry that isn’t well known as a lot of other industries are? Was there anything that might have held you back from doing it full time? 

    08:19 Deanna Taylor  

    Yes, so I was leaving a position that had state benefits and all the things. So, jumping into it, I will say one of the fears was of failing or not being successful, but I had to learn to define success for myself and what that looks like.  

    Then also learning that just like I learned with my science degree, I may not be explicitly using that right this moment, but just like I learned with that degree, if you try something, you can tweak it and then make it better. Your business, and even with a business, doesn’t have to stay and do the same thing year in and year out. Although some businesses are well known for doing their own thing. On the creative side, if I do the same thing over and over, I don’t think I would have much of an audience.  

    To me, it brings the spice piece in, just like I have spices in my pear preserves, or whatever. I need a little cinnamon, I need a little all spice, if I put the same thing in plant and just pears by themselves, no offense, but in a jar of pears and nothing else, you need a little something to spice it up. I think jumping in scared and also knowing that there’s other avenues and ways and pivots that you can make within a business. That it’s fine, it’s okay, you’re being creative with multiple things, not just your actual medium that you’re using to express. 

    09:52 Victoria Bartolotto  

    Do you have any advice for young adults or students who possibly have an interest in starting their own business or jumping into something new?  Are there any particular skills or knowledge that they should have before entering either the preserving industry or just something creative in general? 

    10:09 Deanna Taylor   

    So, I would say my piece of advice is to stay true to you. Be authentic in what you do, because that’s what sets you apart and kind of makes it. Yes, there are tons of people out there making preserves. There are tons of people out there creating with their hands, creating with their minds, voices, whatever. But there’s something about you that makes you unique. So, focus in on that part and let that part shine through.  

    I don’t think there’s many people, at least I haven’t found any, that has an education and human resources background that now makes jellies and jam, so I kind of blend those things together.  

    Using that unique advantage and using it to your advantage, to speak to the world and to make something that you love and enjoy doing. Family is also very important to me, so sticking to those values and things that are important. Yes, making money is great; it pays the bills, but being happy in what I’m doing, actually bringing joy to other people, and telling my story is something that is priceless, for lack of a better word.  

    I was trying to find something that wasn’t so cliche, but it’s good, I’m going to use it. So that’s the advice I would say: be true to yourself, be authentic, do your thing, and like let that thing that makes you unique kind of make you shine, and go for it with that. 

    11:39 Victoria Bartolotto 

    Yeah, thank you so much. That was amazing, and I appreciate you taking the time to speak with me today. 

    11:46 Deanna Taylor 

    Okay, you’re welcome. Thank you very much. It was great meeting you, Victoria. 

    11:49 Victoria Bartolotto 

    It was nice meeting you as well. Have a great day. 

  • C. Michelle Bryant Griffin

    C. Michelle Bryant Griffin

    “Be your unique self, and let the world catch up.” 

    Quick Facts

    Level of Education: A.C. Flora High School (Columbia); attended 27 schools across 12 years; some college 

    Years of Experience: 40+ Years

    About

    C. Michelle Bryant Griffin is an artist, author, and entrepreneur based in the Low Country of South Carolina who has spent more than four decades creating, building, and supporting others in doing the same. Her work today centers on helping dreamers, doers, and entrepreneurs bring their visions to life, transforming ideas into brands that shine and make their mark on the world.  

    Her path into photography began during a divorce in her late fifties, born out of vulnerability and a desire to rebuild. As she photographed other women navigating similar turning points, she found herself collecting their remarkable, under-sung stories which deserved a wider audience. That impulse became a magazine with a global readership for over a decade, dedicated to showcasing the overlooked and the underestimated. When the pandemic reduced print circulation, she pivoted to a fully online practice. She launched Fabulous Business Solutions, a practice that blends strategy, design, and hands-on support for writers, artists, and entrepreneurs at every stage of their journey.  

    She expresses her love for her work, saying that “everything I do is done with 100% heart and passion, as if it were my own personal project.”  

    Michelle describes her abundance of talent as both a blessing and a challenge; the question of how much to use, and in which direction, is one she holds lightly. But the answer she keeps returning to is love. Everything she does, she does because she genuinely loves it. And for her, that has always been enough.  

  • Deanna Taylor

    Deanna Taylor

    “Find ways to blend your passions and expertise into a story that transcends time and individual backgrounds.” 

    Quick Facts

    Level of Education: Graduate School

    Years of Experience: 2 Years

    About

    Deanna Taylor uses food and storytelling integrated into the world of arts, science, and entrepreneurship to blend generations while resurrecting the art of canning. During the pandemic, while watching squirrels in her backyard take one bite out of her fruit, she was inspired to research ways to keep the food from going to waste. Since then, Deanna has been producing jams, jellies, and preserves with the help of her family. 

    Throughout her journey, Deanna begun using “the jars of preserves to coach others into entrepreneurship while focusing on preserving their peace.” Along with her family, she now gets help from neighbors, church members, and other figures within her community, preventing as much fruit as they can from going to waste. At the end of the process, Deanna utilizes the preserves for storytelling, gives back to those who donated, and even makes a profit.

  • Shaquasia Coleman and Labria Strong

    Shaquasia Coleman and Labria Strong

    “Get used to being uncomfortable. You have to feel uncomfortable to get to new levels, because it’s something you haven’t done before. It’s ok to feel uncomfortable. That means you’re doing something right.”

    –Labria Strong

    Sisters Shaquasia Coleman and Labria Strong are co-owners of Juice Crush juice bar in Conway. They are both from Myrtle Beach and attended the University of South Carolina (USC). Shaquasia earned a degree in public relations, and later, two Masters of Business Administration degrees, and Labria earned a degree in public health. Labria is also a real estate agent on the Grand Strand.

    Interview

    Transcript  

    Shaquasia Coleman 0:00 

    My name is Shaquasia Coleman, and I am from Myrtle Beach. 

    Labria Strong 0:04 

    My name is Labria Strong, and I am from Myrtle Beach. 

    Sara Sobota 0:07 

    Okay, what do you do for work? And where are you currently working? 

    Shaquasia Coleman 0:12 
    We are entrepreneurs, and we are currently working from our storefront location in Conway. Our business is named Juice Crushed 

    Sara Sobota 0:12 

    Okay. How long have you had it? 

    Shaquasia Coleman 0:14 

    Well, we started the business in May 2020. And we have been inside our storefront since September 2021. Almost 3 years in the storefront. Four years in business in total. 

    Sara Sobota 0:33 

    Okay, and your official job title is Co-owners? 

    Labria Strong 0:36 

    Yes. 

    Sara Sobota 0:37 

    Okay. Great. How did you end up in this field? And how did you hear about it? 

    Labria Strong 0:42 

    So, we started creating juices, cold-pressed juices, and smoothies for our mother, who was diagnosed with colon cancer stage four. She did not have an appetite after Chemo treatments. We wanted to make sure she was able to get her nutrients somehow. 

     
    So, I have a public health background from the University of South Carolina. So, I looked into juicing and making smoothies, adding a little bit more protein, because she would drink but not eat.  

    And so, after she unfortunately transitioned in 2018. Shaquasia and I decided that we needed to continue to juice and make smoothies just because of all of the health benefits that we read up on. And during COVID, all of our family and friends decided that they wanted to juice and have our smoothies, and we kind of went from there. 

    Sara Sobota 1:38 

    So, where are you blending? And you have told me the story before, and I have written about it before. You had public health and Shaquasia; you had business, was that the blend? Tell me about your college degrees. Did you both go to, you both went to USC. 

    Shaquasia Coleman 1:50 

    Yes. But our career paths totally took a different turn. In college, I went to school to get my degree in Public Relations. And then, I received a job opportunity to work in student housing. So, I worked my way up through undergraduate from maintenance girl outside to at least a manager, to Assistant Property Manager to working in a corporate level. While in college at the University of South Carolina. Labria, it was a bit of nepotism; she used to work for me as one of my community assistants at a student housing property in Columbia, which started her career in real estate. She’s a realtor here in Myrtle Beach. 

     
    So, we started property management, which helped us a lot with business because we’re managing million-dollar assets for someone, you know, and making sure that everything’s running smoothly and orderly, on the property side. So, it’s helped us tremendously with business. I also have an MBA as well; two MBAs. So, it helped a lot. You know, our backgrounds helped us a lot with becoming entrepreneurs. It was not easy, but it’s been a smooth run so far. 

    Sara Sobota 2:58 

    That’s great. And that was the next question: What background did you have that helped you land that role? You kind of talk through the stages that you went on. This is going to be a little tricky, but can you walk us through a typical workday? 

    Shaquasia Coleman 3:10 

    Yeah, that is gonna be tricky. And then to go back to how we blend it, the recipes, I don’t know if you’re going to access that before. But we came up with we were looking at the elements in the community, that people we know that their high blood pressure or diabetes, you know, we were looking for the fruits and vegetables to help out with these certain elements. 

    Shaquasia Coleman 3:28 

    And then, we got with one of our sorority sisters, who was a doctor in Internal Medicine. And she went through all of our recipes and told us to add this or add that to, you know, make sure they get more benefits out of that one particular juice.  

    So, that’s how we came up. We had juices, ABC, D, and G. And then, we went through, got with her and then we started making names for everything. So, it all flowed together while we were getting Juice Crushed together. 

    Sara Sobota 3:54 

    So, you created it for your mother, but then it sorts of evolved with input from experts. 

    Shaquasia Coleman 4:03 

    Because of our mom, it was simple. You know, we just wanted her to get basic nutrients, but we didn’t know what we were doing. So, it will be some carrots here and there. Make her a smoothie. But as time went on, and we saw that there are people who are actually needing this and that and this, then that’s when we were getting more creative. 

    Sara Sobota 4:22 

    Yeah, right. 

    Shaquasia Coleman 4:23 

    Yeah, for sure. 

    Sara Sobota 4:24 

    So, your audience for your business or your demographic is nearby but also broader. 

    Shaquasia Coleman 4:31 

    Right? 

    Sara Sobota 4:31 

    Okay. 

    Labria Strong 4:32 

    Because we all know someone who has some type of health issue, you know. If you go into a room like and you say, hey, who knows someone who is battling high blood pressure, everyone kind of raised their hand or someone wwho isbattling or, you know, has fought cancer and overcame, you know.  

    So, someone knows someone that is going through some type of health issue. So, we can relate to everyone in that aspect, right? Um, so it’s kind of just made it seem like, “Hey, I know what my maternal mother and grandmother and you know, were facing and what they went through.” And then I talked to a neighbor, and they had similar issues. So, we were all kind of, you know, fighting this together and trying to make sure everyone is healthy. 

    Sara Sobota 5:16 

    Yeah, that makes sense. Okay. The next question is, can you describe a defining moment in your creative journey? A project that made a significant impact on you— on you, or something you produced that really showcased your creativity? Yeah, it’s probably hard to pin down one thing. 

    Shaquasia Coleman 5:35 

    I mean, so our creative journey has been going on lately. I’ll give you an example. And then I’ll go back to that last question. Because I don’t want to keep jumping over your questions, we are. This is something that we just had done while, for the storefront, well, we had it done for our Myrtle Beach location, but we’re no longer going there. 

    Sara Sobota 5:54 

    Okay. 

    Shaquasia Coleman 5:54 

    So, we had to come together to put this whole together with our artists who did all the painting. We made sure we had certain elements or elements from Juice Crushed, like the orange or the actual, just the names we have on T-shirts, like Juicy. Juicy Baby is something we have on the shirt, of course, juice crush, and then crushing it down at the bottom. But it is a social media wall, and people are attracted to colors.  

    So, we got what are and of course, we got the cancer statement that everyone says, “Detoxin’,” but we got what our artists who did our first wall, and she did a couple of other items for us to create this wall, just so we can get people in for our marketing, our marketing aspect. Because again, like I said, people are attracted to colors, social media, and pictures. 

    Sara Sobota 6:43 

    Yeah. 

    Shaquasia Coleman 6:44 

    So, it’s been a huge hit. That’s the latest thing we’ve done a lot of, you know, I am just trying to pinpoint some other things that we’ve done. But that’s the latest thing that we have. But as far as creativity, our day-to-day, it’s kind of hard, the two of us, I feel like I don’t get enough sleep. So, we tried to touch one thing we always do. Which is touch base with each other in the morning. Because listening, you need to make sure we’re both alive and well ready.  

    So that’s number one. But we always make sure to give each other grace until at least eight o’clock, you know, because maybe I’m at the gym early, or she is out doing something, or she is working on real estate work in the morning. But we typically get here around 9:30, we set up, and we have orders that meet us at the door online, or they are here at 10. 

     
    But throughout the day, all day, if we do not get our work done, there are many outside things that we need to get done before we step into the store. It just won’t happen. So typically, we are on our feet for almost 12 hours just juicing and making orders and meeting with customers, and there are people who come in who want us to do, you know, coping and opportunities or want to partner and things. So, we are busy and on our feet for the entire time the store is open, and then afterward. 

    Sara Sobota 7:59 

    So, what are the hours of your store? 10 am too? 

    Shaquasia Coleman 8:00 

    6 p.m. 

    Sara Sobota 8:02 

    Six, so yes, wow. 

    Shaquasia Coleman 8:05 

    We tried to open earlier because you wanted to meet that crowd, but it just wasn’t a hit for us. We know we know that we started at eight o’clock when we first opened up, and we probably could have given it some more time, but it just wasn’t working for us and our schedules. 

    Shaquasia Coleman 8:18 

    So it’s like, you know, you have to do what works for you as an entrepreneur, and we’re passionate about something, you’re going to make it work. But 10 o’clock was like when we started noticing that our customers were coming in and the lunch crowd.  And a lot of people love the Grab and Go method here. So, you know, we love that as well. They put their orders in, they got this ready, and they got it. And that is that. 

    Sara Sobota 8:40 

    Yeah, that sounds great. Okay. 

    Shaquasia Coleman 8:41 

    And then we go home, go to the gym and start all over again, and do it again. I am normally, personally, in bed until midnight. I do not know about her. 

    Labria Strong 8:51 

    Depends on the day. 

    Shaquasia Coleman 8:51 

    Yeah, nowadays. Just because that’s all we know. You know, when people come in with us ask them what they have gone out for the weekend. And we tell them we’re living through them. Because, you know, we understand the first five years you’re gonna be in tune and focused on the business, and then after that you can feel comfortable hiring people. But I love that we’ve made our names known ourselves, and we didn’t have anybody in here, you know, either tearing down a reputation or it’s solely on our back. So, we appreciate that. 

    Sara Sobota 9:20 

    Yeah, that’s a lot. Okay, so let us say that someone is watching this video and they want you to be. Can you recommend any specific skills that an aspiring applicant should have to increase their chances of landing a role like yours? 

    Labria Strong 9:36 

    How can I serve it? You know, I feel like the generation now is solely like always on the phone and you know, they’re not having that person-to-person interaction as much as you know, we had to where you had to like five minutes before you can get like an unlimited plan, but people by people, and you know, Shaquasia was always telling me this one when I was working for her, you know, people will come back to you if you make them feel good. Or if you make them feel like I’m being attentive to your needs, right? 

    Labria Strong 10:09 

    And it also ties with me being dual career in real estate when you are paying attention to what your clients or customers are asking for. And you can say, “Hey, how about this,” or “Let’s try this.” We’re making sure we speak to everyone who comes in here we are, you know, we make sure that they feel if they spend their money here, that is worth it. And they did not feel because you know buyer’s remorse, as you can say. So, customer service is definitely huge. Number one, number one, for sure. 

    Shaquasia Coleman 10:40 

    And Time-Management. Time Management is super important. Because, you know, we have a background in dealing with people on a daily basis, in property management and real estate. So we are, we know that time is valuable not only for them, but for us as well. And we hate to have anyone waiting longer than 20 to 30 minutes because it’s, I mean, it is juice, so they understand it’s gonna be a little wait, especially if they didn’t put their order in. But if it’s longer than that, then I feel totally bad. You know, we’re always apologetic. We make sure we make up for it in other ways. 

    Shaquasia Coleman 11:12 

    But time management is key; I don’t want anyone to be waiting on me longer than they need to. So, make sure you’re getting things done in an orderly fashion and on time. And that. So those are two important, important things. And then being very detail oriented, that is awesome as well, like social media is so important when we are putting up posts and content that we are being specific.  

    And letting them know those two are those couple of key words because people their attention, their attention span is. So, we have been, I like to say like me personally, how much longer am I going to read that whole caption? No, I’m not. I see the words on the video, or I see the words on the picture, then I understand what to do. 

    Sara Sobota 11:52 

    That makes sense. Yeah. Okay. Are there any local organizations, programs, or events that you recommend for aspiring creatives around the state? Are there any things that you belong to or go to that someone could get involved in if they were interested in following your path? 

    Shaquasia Coleman 12:11 

    So, the two of us are also members of Delta Sigma Theta Sorority Incorporated. So, you know, if you’re into being in a sorority and fraternity or fraternity, we have local chapters here, in Horry County, and throughout the Grand Strand, so that’d be one. And that’s a lifetime thing that we are involved in. 

    And then I just completed the leadership branch and program for the chamber. I would recommend that to anybody who has a chamber in your city to get involved, because it taught me a lot about how to become a better leader, I was always a leader, but to know ways in which I can become a better leader, and then get involved in the community at the same time, because we had a community service, along with having enriching relationships with people I probably never would have had relationships with.  

    So, if that’s in your city, I definitely say to make sure you get involved with your chamber, we’re in the chamber. And we’re both trying to get to Conway; we are already in Myrtle Beach. 

    Labria Strong 13:13 

    So, and then also, we just joined the Horry County Community Collaborative, so they call it HC Three. And there’s different nonprofits and businesses that pretty much come together for a common cause just to make sure that the community has their resources. Everyone is kind of brain picking about different resources that the community actually needs.  

    And so, you are working with different agencies and organizations for the same calls. And you know, you just never know who you will meet there that can help you with your business or say, hey, here’s an idea that I’ve seen, or some type of grant or anything that might be out there. So, it helps you definitely network for the same. 

    Sara Sobota 13:57 

    Yeah. Okay, great. And then, last question: do you have any advice for current college students or pre-professional young adults who are pursuing a career in the creative world? 

    Shaquasia Coleman 14:09 

    Being creative, you can’t worry about anyone judging you; you have to push the envelope and continue to do it until it sticks, you know. Because if you’re going here blindly, and you’re thinking they’re going to accept every single thing that you put out, it’s not going to work, and it’s going to lower your confidence as well. So, make sure you’re focused on what you’re trying to create and put it out there, and also to extend your grace, like a lot of grace.  

    Yeah, no timeline, either. Yeah. Someone who’s getting out of college like we put so much pressure on ourselves to think at 25 I need to be married with a kid or by 30. I should have three children. It’s just so many pressures, societal pressures that are placed on us, especially through social media, where we’re having this; what’s it called that imposter, imposter syndrome? Yeah, Imposture syndrome is tearing us up.  

    So, give yourself grace. Sometimes we don’t know, and I’m talking to myself saying this, but you know, get used to being uncomfortable because you know, you have to feel uncomfortable to reach those different levels because it’s something that you haven’t done before. So, it’s okay to feel uncomfortable. That means you’re doing something right. 

  • Shaquasia Coleman and Labria Strong 

    Shaquasia Coleman and Labria Strong 

    “Get used to being uncomfortable. You have to feel uncomfortable to get to new levels, because it’s something you haven’t done before. It’s ok to feel uncomfortable. That means you’re doing something right.”
    –Labria Strong

    Sisters Shaquasia Coleman and Labria Strong are co-owners of Juice Crush juice bar in Conway. They are both from Myrtle Beach and attended the University of South Carolina (USC). Shaquasia earned a degree in public relations, and later, two Masters of Business Administration degrees, and Labria earned a degree in public health. Labria is also a real estate agent on the Grand Strand.

    About

    Shaquasia Coleman and Labria Strong originally began mixing juices and smoothies for their mother when she was diagnosed with colon cancer. As a result of chemo treatments, their mother had little appetite. “She would drink but not eat. And we wanted to make sure she was getting her nutrients somehow,” Strong said. After their mother transitioned in 2018, the sisters continued juicing because of all the benefits they had learned about in researching their mother’s needs.  

    When the COVID pandemic began in 2020, “all our family and friends decided they also wanted our juices and smoothies, so we went from there,” said Strong. The sisters consulted with a sorority sister who is a doctor of internal medicine about how to adapt the recipes, so each juice offers specific benefits. Coleman and Strong opened Juice Crush in May 2020 and moved into their Conway storefront in September 2021. 

    The sisters’ background in property management, which began when they were attending the University of South Carolina, was a foundation for their careers as entrepreneurs. “I worked my way up throughout undergrad from a maintenance girl outside, to leasing manager, to assistant property manager, to working at the corporate level,” said Coleman.  

    Strong worked for her sister at the property management company as well, which was the origin of her real estate career. “We were managing million-dollar assets and making sure everything was running smoothly on the property side, so that’s helped us tremendously in business,” said Coleman. 

    Coleman and Strong said customer service and time management are key to success as an entrepreneur.  “People buy people,” said Strong. “People will come back to you if you make them feel good, like you are being attentive to their needs. We make sure we speak to everyone who comes in. We make sure that if they decide to spend their money here, they feel it’s worth it.” Coleman said time management is essential. “We know that time is valuable not only for the customer but for us as well. Make sure you’re getting things done in an orderly fashion.” 

    Their advice? “Being creative, you can’t worry about anyone judging you,” said Coleman. “You have to push the envelope and continue to do it until it sticks. And extend your grace. Lots of grace.”