Lecture series goes out on a limb discussing reviving the American Chestnut tree
ELKINS, W.Va. (WBOY) — The Kump Education Center in Elkins welcomed community members Wednesday evening for a lecture titled 'Returning the American Chestnut to Our Forests.'
The event featured guest speaker Mark Double, a representative from the West Virginia Chapter of the American Chestnut Foundation, who dug deep providing insight to those in attendance about the foundation's ongoing efforts to restore the American chestnut tree to its native habitat in the forests of the Northeast. Double also discussed the challenges posed by the chestnut blight that has nearly wiped out the American chestnut tree species.
'So, we're using a back cross breeding technique where you take American chestnut and Chinese chestnut and you cross them. You'll produce nuts out of those and those initial nuts will be 50% American and 50% Chinese. Your plant those nuts, you grow them up into trees that are 5 to 6 years, and they begin to flower, and you take flowers from those trees, and you back across to pure American,' Double said.
The lecture was free of charge and open to the public, offering attendees an opportunity to learn more about the importance of the American chestnut tree and the initiatives being undertaken to ensure its resurgence in the region.
One of West Virginia's first flowering trees in spring is actually invasive
'This is an extremely important tree in terms of mass production because unlike oaks, which would produce acorns every other year, chestnut produced chestnuts every year because it doesn't flower until mid to late June. So, by that time frost is gone and you have a great crop of chestnuts every single year,' Double added. '
Also, the Kump Education Center will host its next free tree talk on Wednesday, April 23, at 7 p.m. titled 'Stress, Strain, and Trees: An Introduction to Tree Mechanics and Risk Assessment.' That lecture will feature guest speaker Ken Beezley, Instructor of Sustainable Resource Management at Davis and Elkins College.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
2 hours ago
- Yahoo
Take a staycation at a nearby Frank Lloyd Wright designed home
WILLOUGHBY HILLS, Ohio (WJW) — Famed American architect Frank Lloyd Wright Sr. has left his mark here in Northeast Ohio as his last residential design was built in Willoughby Hills. Fox 8's Kenny Crumpton visits the stunning home called 'River Rock' and sees how first hand the architects signature style is reflected in every detail. Kenny also visits the neighboring Louis Penfield Frank Lloyd Wright designed home. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
2 hours ago
- Yahoo
The Meat That Anthony Bourdain Called 'Slimy And Tasteless'
Anthony Bourdain was well known for enjoying all kinds of meat with gusto, from the popular fast food burger chain he truly loved to his favorite cuts of steak. Throughout his globetrotting career, Bourdain ate many outrageous animal products, always with his signature blend of respect, curiosity, and humor. However, the celebrity chef was also known for his strong opinions, and he publicly and fervently expressed his distaste for one particular variety of meat: chicken. Of course, Bourdain didn't eschew all chicken -- poultry is the world's second most popular meat and an essential element in cuisines across the globe. His specific gripe was with American-raised chicken. In an iconic 1999 piece for The New Yorker, "Don't Eat Before Reading This," Bourdain asserted that most chefs think American-raised chicken is "slimy and tasteless" compared to European birds. To add insult to injury, he added that, in his experience, American chicken spoils easily, and, worst of all, it's boring. "Chicken always tastes like chicken," Bourdain lamented. Read more: 7 Costco Meats You Should Buy And 5 You Should Avoid Americans consume nearly 70 pounds of chicken per capita annually, making it the most popular meat in the United States. Bourdain acknowledged as much before going on to list all of the reasons not to eat it. So is American-raised chicken really that different from chicken in other parts of the world? The short answer is yes -- in fact, American chicken legally cannot be sold in most of Europe. This is because U.S.-raised poultry typically undergoes an antimicrobial chemical rinse, which is banned in the European Union and the United Kingdom. Although these chemical rinses have generally been shown to be safe, some say they can negatively impact the taste of the bird and believe they are used to compensate for a low-quality, unhygienic product. Another key factor is the chilling method. Most European chicken is air-chilled, while U.S. chicken is largely water-chilled. Air-chilled poultry is generally considered superior in quality and shelf life compared to water-chilled varieties. Although taste is subjective, most people would probably agree with Bourdain that American-raised chicken tends to be subpar to European varieties in both texture and flavor -- at least when it comes to large-scale, factory-farmed poultry. Bourdain argued that Americans should be eating more of the world's most consumed meat, pork, instead of bland chicken. However, all hope is not lost for American chicken lovers because even U.S. customers can avoid picking out bad chicken at the grocery store. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
Yahoo
7 hours ago
- Yahoo
Foong Foong Yong Tau Foo: Ampang's iconic YTF since 1974 with crowd-favourite fried & steamed delights
On the hunt for the best halal yong tau foo in Ampang? You'll most likely be pointed straight to Yong Tau Foo Kg Pandan which I had the joy of sampling some time ago. But if you're after the non-halal variety, your search will almost always lead you to the ever-popular Foong Foong Yong Tau Foo. A true Ampang staple, this roadside eatery has been serving loyal fans since 1974, making it something of a culinary rite of passage for many. Naturally, due to my own faith-based dietary boundaries, I roped in a colleague to join me for a taste-testing adventure. A trusted stand-in fork, if you will. We did, admittedly, hit a slight language mishap when chatting with the warm and ever-busy Chinese aunties once seated. Neither of us could speak Mandarin, so we took a leap of faith and simply pointed at whatever looked the most tempting on the well-worn, laminated menu sheet. Each piece was priced at RM2.20, with a standard 6% service tax added on. We settled on two plates: one heaped with golden, crispy fried goods, and the other with the steamed variety, gently bathed in a light soy-based broth and garnished with a sprinkle of chopped Chinese leaf celery. A separate bowl of clear soup also made its way to our table as per tradition. Let's start with the fried plate, shall we? On it: 2 pieces of beancurd, 2 dumplings, and a single fried fish ball. The condiments were pre-made sauces in plastic squeeze bottles instead of the usual in-house blends served in dipping saucers. The dumplings were filled with mystery meat which my colleague suspected was pork, though she couldn't quite confirm. The outer skin was crisp, while the filling offered a decent flavour, with flecks of carrots mixed in. The pre-bottled chilli sauce didn't do much in the way of elevating the flavour, but the garlicky notes were a nice touch. Ah Keong Yong Tow Foo: 17-year-old stall serves affordable & yummy YTF — the best I've ever had! As for the beancurd skin, it leaned on the tougher side, wrapped around a smooth fish paste filling that, thankfully, didn't carry any fishy aftertaste. The fried fish ball was… fine. Nothing to shout about, and in her view, the steamed version outshone it in both texture and taste. Speaking of which — onto the steamed plate! Interestingly, my colleague didn't order the signature fish-filled red chillies, yet 2 of them appeared on the plate anyway. Happy accident or sly addition from our communication barrier earlier, we'll never know. The fish paste remained inoffensive in flavour, but the chilli was much spicier than expected. Though to be fair, she's not known for her spice tolerance. I, unfortunately, had to sit this one out (heat definitely isn't my weakness), so I'll have to leave that judgement to her. The steamed fish ball was more enjoyable than its fried sibling, a fact we've already established earlier. The fried tofu soaked up the broth quite nicely, rounding up our taste-test session of the day. We almost forgot about the soup, probably because it didn't leave much of an impression. It was mild, bordering on bland, but served its purpose well enough as a palate cleanser between bites. While not the tastiest nor the cheapest yong tau foo spot around, it's easy to see why Foong Foong Yong Tau Foo has become a family favourite over the decades. There's a certain nostalgic charm in its no-frills setup, quick service, and familiar flavours that keeps regulars coming back. Curiously, just beside it sits another Chinese-owned yong tau foo spot: Orchard View Yong Tau Foo. One to bookmark for the next tasting trip, I'd say. Expected damage: RM2.33 – RM24 per pax DONKAI: Halal-certified Angus & A5 Wagyu Hamburg on sizzling hot plates — overrated hype or splurge-worthy? The post Foong Foong Yong Tau Foo: Ampang's iconic YTF since 1974 with crowd-favourite fried & steamed delights appeared first on