Mount Pleasant Magazine Nov/Dec 2023

53 www. ReadMPM. com | www.MountPl easantMagaz i ne. com | www.MountPl easantPodcas t . com follicle production. The retrieval resulted in a whopping 46 follicles, which is very unusual. Genetic testing, however, reduced the number of viable follicles to 32. Each follicle was then fertilized and observed for five days. Viability waned until the couple had three embryos to consider for implantation. Transfers today are most often done one at a time and based on doctors’ recommendations. The goal is to select the strongest embryo and support implantation and pregnancy with hormones. Owens’ son Alexander was born of the very first embryo in March 2021. Owens’ other two embryos were frozen. The second transfer was done in May of this year and was also successful the first try. Owens is currently in her second trimester of pregnancy. She is due to have a baby girl in February 2023. The family has not yet decided what their plans are for the remaining embryo. Unfortunately, there is no safety net for the roller coaster ride of emotions that couples and individuals facing infertility must navigate to make their parenting dreams come true. Both Carter and Owens recall the frustration of the unknown, the physical discomfort of the treatment and the fear of failure. Every family’s journey with infertility is different and can be challenging in unique ways. However, keeping the eye on the prize — the child or children they see at the end of that long road — makes it worthwhile. Whether through successful fertility interventions, fostering or adoption, those facing infertility remain motivated by profound love, infinite hope and a simple wish that each intervention will get them closer to their bundle of joy. In the end, however their child ends up in their arms, they know they’ve been given the greatest gift of all. charleston women Buon cibo. Buon vino. Buon amici. ”GOOD FOOD. GOOD WI NE . GOOD FR I ENDS .” 1324 THEATER DR. 29464 | MOUNT PLEASANT TOWNE CENTER 8 4 3 . 6 0 6 . 1 8 5 6 | S AV I C U C I N A . C O M | S AV I C U C I N A ® ® AUTUMN FLAVORS ARE HERE Chef’s Michael & Jordan and Pastry Chef Jason have been working tirelessly to bring you a remarkable Fall Menu with exciting new dishes + twists on old favorites that we believe our SAVI family will love! HIGHLIGHTS INCLUDE: ROASTED BEET SALAD | ITALIAN WEDDING SOUP KALE CAESAR PIZZA | WILD CAUGHT SALMON | LAMB PAPPARDELLE MUSHROOM RISOTTO & BLACK ANGUS CHOPHOUSE CUTS