Probate Lawyer in Mauldin, SC

GREENVILLE, S.C. (FOX Carolina) - Fans formed a line outside of Mauldin City Hall Monday on night to meet a World Series champion who grew up right in their backyard.

Justin Dean, who just won the 2025 World Series as a member of the Los Angeles Dodgers, was born and raised in Mauldin. He graduated from Mauldin High School in 2015 and played college ball at Lenoir-Rhyne before being selected by the Atlanta Braves in the 2018 MLB draft.

Dean’s path to the major league included seven seasons spent at the minor league level in both the Atlanta Braves and LA Dodgers organizations. He made his MLB debut with the Dodgers back in August, eventually helping the team win on the sport’s biggest stage in November.

“It’s a blessing,“ Dean said. ”An opportunity I didn’t know I would have, something I’ve always dreamed about. I’m glad to see it. I’m glad God blessed me to be able to make this happen, super appreciative of everybody who’s pulled up to support."

Dean signed autographs and took photos with fans outside of Mauldin City Hall before heading inside for a special announcement from the city. The entire event was initially planned to be inside, but was moved to the building’s front lawn to accommodate for the amount of people in attendance.

In front of his family, friends and fans, the City of Mauldin honored Dean and his achievement. Mayor Terry Merritt announced there will be a street named “Justin Dean Way” in Mauldin and declared that Dec. 6, 2025, the date of Dean’s 29th birthday, will be recognized as “Justin Dean Day.”

Those close to Dean know how deserving he is of such an achievement as both a player and person.

“I always gauge a person’s character and intentions by the way they treat my kids,” Mauldin athletics director and Dean’s high school coach Jim Maciejewski said. “And he always treats them like gold. He’s an outstanding young man.”

“I’ve literally watched Justin since he was about 8 years old,” city councilwoman Carol King said. “He comes from a great family, he’s a 2015 graduate here from Mauldin high school, went to college at Lenoir-Rhyne, so we’ve watched the whole journey. It’s been very exciting.”

King’s son played baseball with Dean when the two were younger, and the two families are still very close.

The smile did not leave her face, or that of Justin’s, for the entire event.

“I’m born and raised here, I’ve been here my whole life,“ Dean said. ”To be able to represent the city when I’m out is a blessing and for them to show love when I come back is a blessing in itself as well."

Dean was picked up by San Francisco on Nov. 6 and is now a member of the Giants organization.

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Duke’s Mayonnaise is breaking out of the Southeast, now the No. 2 mayonnaise brand in the nation. From viral moments — like almost knocking out Coach Shane Beamer and being Benny Blanco’s choice for Selena Gomez’s late-night grilled cheese — Greenville’s beloved mayo is making it big.

I got a behind-the-scenes tour of the factory in Mauldin. I thought I knew all there was to know about Duke’s, but I learned a lot — and I’m excited to share it with you.

“Our competitors have changed their mayonnaise recipe in the past hundred years,” said plant manager Daniel Moore. “We have not.”

The recipe hasn’t changed since 1917. Unlike its competitors, Duke’s only uses egg yolk, which gives it that signature yellow tint and makes it thick and creamy in texture.

“We use about 70,000 lbs of egg yolks per day,” Moore tells us. “There’s about 10.5 egg yolks per pound, just in our mayonnaise process.”

Plus, it’s got Twang (duh). That unique flavor comes from cider vinegar.

Some rumors are circulating that Duke’s is no longer made here, and while the brand’s parent company was acquired earlier this year, production has remained unchanged.

“There is no manufacturing facility that can absorb what we do at this time,” Moore reassured me. “We’re very proud of our recipe. We’re very proud to be right here in Mauldin, SC, and from right here in Greenville, SC.”

The facility on Main Street in Mauldin produces 1.1 million pounds of condiments per day, It’s primarily mayo, but they also make salad dressings, barbecue sauce, ketchup, mustard, relish, and more. In addition to Duke’s, they also produce some private-label condiments.

“The acreage of land that it takes to produce that soybean oil we use in a year is slightly larger than the state of Rhode Island,” Moore said, to put the volume into perspective. “We do support a lot of farmers.”

The production process also supports farmers by utilizing the “sludge” — an oily, cakey waste byproduct — as fertilizer.

There’s also a quality lab on site that tests for acidity content, salt content, and viscosity to ensure they deliver the same product to consumers every single time.

1917 | Eugenia Duke began selling her sandwiches to soldiers at Camp Sevier, charging $0.10 per sandwich and making a $0.02 profit. “If you think about women here in 1917, they were either a textile worker or a teacher,” said local historian John Nolan. “To start a business on her own like that, it’s pretty amazing.” When she sold her 11,000th sandwich, she bought her first delivery truck.

1920 | In a few years, she was selling her sandwiches at drug stores and local grocers, and at Duke Tea Room around the corner from the Ottaray Hotel at 112 West North St.

1921 | She was there for less than a year, and she broke a three-year lease to open inside the Ottaray.

1923 | She sold her sandwich business to focus on the production of mayo, which was what she realized made her sandwiches so popular. Fun fact: At this time, her sales force was Aall women. “She was a pioneer in that sense,” said plant manager Daniel Moore.

1926 | Mayo production moved to what is now the Wyche Pavilion along the Reedy River, currently under construction as part of the Peace Center’s renovations.

1929 | The CF Sauer Company — based out of Richmond, VA (hey, ) — bought Duke’s.

1950 | Eugenia moved to California to be closer to her daughter and went back to her roots, creating “The Duchess Sandwich Company” and selling her sandwiches to cafes and drugstores.

1954 | The current facility where Duke’s Mayo is manufactured was built, and they moved operations from the river one year later in 1955. It was expanded in 1990.

Editor’s note: Story updated to reflect the correction from Greenville Water that water was shut off due to scheduled maintenance.

MAULDIN, S.C. (WSPA) — Over 200 customers in Mauldin were without water following a scheduled shut-off, according to Greenville Water.

Customers on West Butler Road between Ashmore Bridge Rd and Fowler Rd were among those impacted by the outage. The outage began Thursday night at 9 p.m., when Greenville Water scheduled a one- to four-hour maintenance operation that happened to take longer than expected due to “unforeseen complications.”

Along with a few homeowners, the water shut-off also impacted businesses like the Jimmy Johns. General Manager, Dan Klink says he got to work around 6 a.m. and without water, it put him and his crew behind schedule. “We were usually rolling in at about 6 a.m. in order to get our bread going and get our, fresh vegetables cut. All of that requires water,” says Klink.

Butler Express was also impacted by the lack of water. “It was just like, no water at all. Just water was just barely spitting out.” says Kaleb Longhurst, an employee at the car wash. He said he was in the middle of washing a car when he realized the pressure washer, did not have pressure. Comparing it to a weak garden hose.

Greenville was told 7News residents do NOT need to boil water nor were there additional residents or businesses affected.

However, Klink says they have their own protocols in place. “Protocol is let it run a little bit in case there’s any kind of sediments that build up. We do make sure everything is as it should be. We test it with our pH testers, make sure that the water itself is clean and safe to use and move forward”, he explained.

Representatives shared that all valves have since been turned back on and are actively being flushed.

Greenville Water said outages can be found posted on its website at www.greenvillewater.com.

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MAULDIN — Boiling Springs football had a hope, a dream, and 1 minute and 39 seconds to put six points on the board.

At first, the end zone seemed like a repellent to the Bulldogs, as they struggled to score a touchdown in the first three quarters, settling for field goals.

That was until junior quarterback Imri Logan realized it was win or go home.

On third-and-goal, Logan darted left to score a 5-yard rushing touchdown and give Boiling Springs the 16-14 victory over Mauldin with 5 seconds left at Freeman Field in the first round of the Class AAAAA-D1 SCHSL playoffs.

“At first, that play was supposed to be a throw,” Logan said. “But when I saw the open field, I just decided to take off and score. Glad it worked out.”

Before the Bulldogs (5-6) marched down the field to score, Mauldin receiver Tamari Shepard miraculously caught a 48-yard touchdown pass to give the Mavericks (5-6) the 14-9 lead with less than two minutes to go in the game.

“After they score that touchdown, there were some nerves,” Logan said. “But at the end of the day, I know my team. We can go down and score if we really want to, all we have to do is put our heads to it.”

There wasn’t a single soul on the field who looked more elated than Boiling Springs coach Matt Reel. After the clock hit zero, he leaped in the air so high, you’d think he was trying to touch the moon.

“It was a big play from him,” Reel said. “We’d been working on that one for the last five to six weeks, and wanted to confuse the defense a little bit. Imri ran it perfect, and got us into the end zone.”

This marks the second straight year where Boiling Springs comes away with a playoff victory after an eight-season drought prior to last season's 32-0 shutout win over Dorman.

Tensions flared and the match ended in a postgame scuffle with pushing and shoving from both sides. But Logan was unfazed, still riding the high from accomplishing his goal.

Winning the game.

“The last time we came down here, they beat us,” he said. “But this time, we came back, and beat them. That’s all I got to say about them, that’s all that matters.”

Next up, the Bulldogs have their biggest task yet, as they’ll travel to take on South Carolina powerhouse Dutch Fork, which has won the past nine state championships.

But for Logan and the Bulldogs, it doesn’t matter the opponent — the focus stays the same.

“Just have to stay locked in,” he said. “Go out there, give it our all, and play football.”

Kamryn Jackson covers high school and college sports for the Spartanburg Herald-Journal, Greenville News, Anderson Independent Mail, and the USA TODAY Network. Please email her at [email protected] and follow her on X, formerly known as Twitter, @KamxJack.