Asian hornet numbers rise after 'perfect winter'
This year Jersey volunteers have already trapped 619 queens, more than three times the number caught last year.
The numbers of queens caught in Guernsey, Alderney and Sark this year have also exceeded the recorded totals for 2024.
Alastair Christie, Jersey government's senior scientific officer for invasive species said it had been "a good winter" for Asian hornet queens with consistent temperatures.
The invasive species, first discovered in the Channel Islands in 2016, feeds on native bees and wasps, damaging biodiversity.
On Thursday, the 619th Asian hornet queen was trapped on Jersey, a significantly larger number than the total of 200 trapped in 2024 and 298 in 2023.
One of the founding members of the Jersey Asian hornet group, John De Carteret, said this year's count was "rapidly escalating".
He said 406 reports had been made in the east of Jersey, with 194 of the queens found in the parish of St Martin, and 118 in the west.
"These queens don't just give themselves up," he said.
"It's all down to the hours of checking traps by all the volunteers, so pat yourselves on the back and hope, as I do, that the more caught now must translate into fewer nests later."
On Friday, the 13th Asian hornet queen trapped this year in Guernsey was discovered in St Peters, surpassing last year's total of 12 and nearing the 2023 total of 15.
Guernsey's Asian hornet team coordinator Francis Russell said: "This year we have witnessed queens around two weeks earlier than average.
"The first was trapped on 5 April - the easterly winds are thought to explain this early start."
He said trapping took place for 10 weeks and would end 10 June.
On Friday the number of Asian hornet queens trapped in Alderney reached 106, exceeding a total of 99 trapped in 2024 and dozens more than 2023's total of 26.
Alderney's Asian Hornet group's administrator David Jarolík reminded members to check their traps regularly and look out for primary nests which would have been made by queens.
Sark, too, has surpassed its record as the 35th queen was trapped on Thursday, exceeding the total number of 30 caught in 2024 and 16 in 2023.
Alastair Christie, the senior scientific officer for invasive species for the Government of Jersey, said it had been "a good winter" for Asian hornet queens with consistent temperatures and steady warming through the spring.
He said: "A higher number of nests were found later in the 2024 season, after mid-October, when they will have released the new generation of queens to mate, hibernate and then emerge now.
"Also we recently had a period of sustained easterly winds that may well have brought queen hornets over from France," he added.
Anyone who suspects they have found an Asian hornet is asked to send a photo and details to the Guernsey Asian hornet team via asianhornet@gov.gg or the Jersey team via asianhornet@gov.je.
Follow BBC Guernsey on X and Facebook. Follow BBC Jersey on X and Facebook. Send your story ideas to channel.islands@bbc.co.uk.
Asian hornet season starts 'earlier than usual'
Asian hornet nests dissected to monitor species
Asian hornets: Why so many in the Channel Islands?
Government of Jersey - Asian Hornets
States of Guernsey - Asian Hornets

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Boston Globe
17 hours ago
- Boston Globe
Even as Greater Boston becomes more racially integrated, income segregation continues to worsen, new report finds
'What we're kind of seeing is a tendency of more and more higher-income households to just self-isolate and live in neighborhoods or communities that are predominated by others like them,' said Jessica Martin, an independent researcher who co-authored the report. Related : In 2023, the Boston area's income segregation metric reached a high of 43 percent, meaning that that percent of Boston's low and high income households are living among others who share their income level. The percentage rose steadily from 1980, when the figure stood at 32 percent, to 2015, when the percentage reached 41 percent. Then, from 2015 to 2020, the figure dropped 3 percentage points to 39 percent, before increasing again by 4 percentage points to 43 percent in 2023. Advertisement High-income households are driving income segregation by moving into the same neighborhoods, the researchers found. As a result, lower income households are clustering together, but not by choice. The report found that since 2010, 29 percent of low-income households lived in neighborhoods where other residents are also low income, a percentage which has stayed fairly consistent. The percentage of high-income households living in among others who make the same income jumped from 7 to 15 percent in roughly the last 40 years. Advertisement Researchers point to a dearth of rental housing in some communities and the 'Communities that have almost no rental housing are, by definition, excluding low and moderate-income families who aren't able to afford the purchases of those homes, and because race and income are so intertwined, those housing policy decisions are one of the key reasons why we're so segregated,' said Luc Schuster, executive director of Boston Indicators and the report's co-author, who said income and racial segregation combine to form residential segregation. Boston has become more racially diverse in recent decades, with an influx of immigrants bringing more Hispanic, Asian, and Black communities to the area. This increase in diversity has led to more exposure, meaning that people of different groups are more likely to interact with one another, said Aja Kennedy, a research fellow at Boston Indicators and co-author of the report. 'This increase in exposure is driven a lot by diversity and not as much in different groups living in the same neighborhoods,' Kennedy said, meaning that while exposure has increased, neighborhoods themselves are not necessarily more likely to contain people of different groups. Instead, more diversity means people are more likely to interact with others belonging to different economic backgrounds. In 2020, Boston rose to a diversity index of 52 percent, a strong positive change since 16 percent in 1980. The diversity index refers to 'how likely it is that two people selected at random belong to different groups.' Advertisement In the Boston metro area, as defined by the US Census Bureau, from 1980 to 2020, the white population has steadily decreased over the decades, from 92 percent of the overall population in 1980 down to 67 percent in 2020, according to Boston Indicators' analysis. In that same timeframe, the Hispanic population had the largest growth, comprising just 2 percent of the area's population in 1980 to 12 percent in 2020. The Black population doubled in percentage, growing from 4 to 8 percent and the Asian population increased tenfold, from 1 to 10 percent in 40 years. According to the US Census Bureau, the Boston metropolitan area includes Boston, Cambridge, Newton and, in New Hampshire, Rockingham and Stafford counties. While the report was created as an educational tool, the authors hope that it can be used to further educate the population as well as policymakers on the importance of understanding how segregation impacts residents. 'I think one of the clearest policy avenues in addressing these issues is housing. Residential segregation is about where people live, and you can't choose to reside in a community that is not accessible to you,' said Schuster. This story will be updated. Katarina Schmeiszer can be reached at


Eater
a day ago
- Eater
Meet the Kyrgyzstani Chef Plating her Overlooked Cuisine on the Peninsula
There's a singularity to the menu at Nursel, a small restaurant in downtown San Carlos. Many of the dishes are distinctly Eastern European, such as the borscht, a hearty ruby-pink soup made with beef, cabbage and potatoes, and the vareniki, dense dumplings filled with mashed potatoes and onions usually served with butter. But then there are Asian-inspired meals visible on the menu. Take the ganfan, steamed white rice with marinated beef, bell peppers, and tomatoes, or the lagman, a dish of hand-pulled noodles simmered in a similarly saucy and spicy medley. Owner Nursel Koigelieva blends these two different fares without hesitation. That's because the 36-year-old cook is from Kyrgyzstan, a small landlocked country in Central Asia that embraces both Kyrgyz and Russian cultures. For Koigelieva, running one of the Bay Area's only Kyrgyz restaurants isn't just a job: it's a way to share her heritage with locals. 'Here, I feel like I'm home,' Koigelieva says of her Old Country Road restaurant. Nursel Koigelieva has made a lfie for herself with her San Carlos restaurant. Nursel Nursel Central Asian and Russian Cuisine opened in 2021, across from the downtown San Carlos Caltrain Station. Anyone can come in and eat a meal at the restaurant, order from the display case filled with sweet and savvy Kyrgyz pastries, or request catering services. Nursel also operates a ghost kitchen along 1200 Market Street in San Francisco for those who can't make it to the flagship location. Koigelieva prides herself on being able to offer locals a taste of authentic Kyrgyz meals she grew up eating. She goes back and forth between the San Carlos and San Francisco kitchens, making sure each dish is cooked just right. 'I don't have a special chef from Kyrgyzstan making it,' she says. 'I'm the chef, and I created the menu from the beginning. Everyday, it's the same taste as from the beginning.' The Bay Area has only a handful of eateries specializing in Central Asian cuisine. There's Sofiya in San Francisco that serves traditional Uzbek foods and Kusan Uyghur Cuisine which has storefronts in San Jose, Milpitas and Mountain View. When it comes to Kyrgyz food, however, the scene is even more sparse. Nursel is one of the few selling popular meals like that ganfan and kuurdak, which is a plate of fried lamb and potatoes. It's unknown how many people in the Bay Area belong to the Kyrgyz community – the nine-counties in the region don't track the demographic data – but Koigelieva says the number is small. Kyrgyzstan is roughly half the size as California and has a population of around seven million people. It was in Koigelieva's hometown of Cholpon Ata, a tourist town on the northern shore of the nation's famous lake Issyk-Kul, where she discovered her love of cooking. She grew up taking care of her family's farm alongside her siblings, often tending to their animals and gardens. Her culinary journey started when she was five years old and just barely tall enough to reach the stove. Soon, she was in charge of cooking for the whole family Pastries — including deep-fried cheburek stuffed with beef and onion — are staples at Nursel. Nursel 'I didn't like when my mom was making (food) for everyone,' she says with a laugh. 'I wanted something special, so I cooked for myself. Later, I was in charge of cooking for the whole family.' Koigelieva moved to the country's capital Bishkek to attend university. She thought she would eventually return back to Cholpon Ata after graduating, but her love life had other plans. Her boyfriend had left Kyrgyzstan to work in the U.S. At 22, she made the journey halfway around the world to join him. They ended up in Los Angeles, and were soon married with children. While her husband worked Koigelieva stayed at home, but she wondered if there were opportunities to return to her first love: cooking. It wasn't until the family settled in the Bay Area that Koigelieva decided to debut her cooking skills by starting a small catering service for her Kyrgyz friends. Encouraged by the enthusiastic response, she agreed to sell meals out of a food stall at the Stonestown Galleria in San Francisco. The stall shut down when the mall temporarily closed in 2020 due to the COVID-19 pandemic. By that time, a more confident Koigelieva felt ready to take a risk and launch Nursel. It's safe to say Nursel's menu contains dishes unexplored by many Bay Area diners. Nursel There's another reason why owning the restaurant means a lot to Koigelieva: it's a way for her to defy her home country's gender norms. In Kyrgyzstan, the country faces high rates of gender inequality. Women are underrepresented in leadership roles, face a gender pay gap and continue to hold an unequal share of unpaid domestic and care work, according to UN Women. 'In Kyrgyzstan, they never said, 'You're making something special, or you can do it,' she says. 'Because I'm a woman, there is a difference.' Koigelieva says there are times when she struggles to deal with sexism in the restaurant business, day-to-day business operations and taking care of her three young children as a now single mom. But at the end of the day, Koigelieva says the restaurant is a reminder of what she is capable of achieving, and cooking for others makes her happy. 'When I cook, all that I have going on in my life is gone,' she says. 'I'm just thinking about food, how they will eat. All my love, I give it there in the process. It makes me calm.' Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Eater
12-08-2025
- Eater
Momofuku's Pork Belly Bao Still Sings 20 Years Later
When I moved to New York City in my 20s, one of my first stops was Momofuku Noodle Bar. At that point, the famed East Village noodle joint had been open for over a decade, and I needed to know what the pork belly bao tasted like. I'd seen them featured in No Reservations, Anthony Bourdain cheerfully diving in, his fingertips glistening with rendered pork fat. I'd heard David Chang discuss them at length on NPR. I'd read about them in countless food magazines. This was before Momofuku had outposts in Los Angeles and Las Vegas or a consumer packaged goods brand; visiting felt like a rite of passage. That first bite was jovial; unctuous and rich, sweet from the hoisin sauce, freshened by sliced cucumbers. The bao was pillowy soft, holding every element together perfectly. I understood then why Momofuku had captured the attention of New Yorkers, just as I understand why, now — 20 years later — it remains an institution. Making the pork belly at home isn't complicated, but does require patience. For shortcuts, use store bought mantou buns (they can typically be found in the frozen food section of Asian grocery stores and are easily steamed). Be sure to pair the pork belly with hoisin sauce and thinly sliced cucumbers to really replicate that Beijing duck-inspired experience that put Momofuku on the map. Momofuku Pork Belly Recipe For 12 buns Ingredients: One 3-pound slab skinless pork belly ¼ cup kosher salt ¼ cup sugar Instructions: Step 1: Nestle the belly into a roasting pan or other oven-safe vessel that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with plastic wrap and put it into the fridge for at least 6 hours, but no longer than 24. Step 2: Heat the oven to 450 degrees. Step 3: Discard any liquid that accumulated in the container. Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it's an appetizing golden brown. Step 4: Turn the oven temperature down to 250 degrees and cook for another 1 hour to 1 hour 15 minutes, until the belly is tender — it shouldn't be falling apart, but it should have a down pillow–like yield to a firm finger poke. Remove the pan from the oven and transfer the belly to a plate. Decant the fat and the meat juices from the pan and reserve. Allow the belly to cool slightly. Step 5: When it's cool enough to handle, wrap the belly in plastic wrap or aluminum foil and put it in the fridge until it's thoroughly chilled and firm. (You can skip this step if you're pressed for time, but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it.) Step 6: Cut the pork belly into ½-inch-thick slices that are about 2 inches long. Warm them for serving in a pan over medium heat, just for a minute or two, until they are jiggly soft and heated through. Use at once. Reprinted with permission from Momofuku: A Cookbook by David Chang and Peter Meehan. Photographs by Gabriele Stabile © 2009. Published by Clarkson Potter, an imprint of Penguin Random House. Dina Ávila is a photographer living in Portland, Oregon. Recipe tested by Ivy Manning