Here's my latest column for the Charleston Gazette-Mail:

You’ve probably heard of “chestnuts roasting over an open fire,” and of a chestnut-colored furniture piece. But, have you ever actually tasted an American chestnut? If you’re younger than age 50, the answer is likely no.

That is because despite the chestnut’s lingering presence in our cultural history, it has been “functionally extinct” for decades — which means that while the species still survives, it cannot reproduce.

More than a century ago, nearly 4 billion American chestnut (castanea dentata) trees were growing in the eastern U.S., according to The American Chestnut Foundation. They were not only a crucial part of the ecosystem, but the chestnuts were also a food source for indigenous people and European-Americans, as well as livestock.

Chestnuts are edible both raw or cooked and have a mild flavor that lends itself to both sweet and savory dishes. When they are cooked, they take on a soft texture and a slightly sweet and buttery flavor that is fairly mild. They are sometimes compared to sweet potatoes and can be used in soups or stews. Or, they can be used in stuffings or simmered in sugar. They can even be made into flour that can be used for baked goods, pastas and more.

That is, if you can find them.

Within the past 50 years, the American Chestnut has mostly disappeared due to the effects of blight. In 1904, an invasive, airborne fungus was accidentally introduced in New York City and spread to the Appalachian Mountains. Chestnut blight devastated the species.

“Today, there are fewer than 1,000 American chestnut trees, largely in isolated areas outside of the tree’s historical range in the eastern half of the United States, along the Appalachian mountain ridge and throughout New England,” according to researchers at Penn State University.

The Appalachian Trail runs right through the heart of the chestnut’s historic range, so some chestnut trees can still be found in the area. And there are organizations working to develop a blight-resistant chestnut tree to help restore the population. But, otherwise, most of the chestnuts we may find in supermarkets here are imported from China, Italy or Korea.

So, if you’re able to get your hands on this piece of Appalachian edible history, be sure to try them with one of the recipes here. Enjoy a bite of the past, which can hopefully return in the future.

It's been quite some time since my last visit to Arizona, so I figured it would be good to sprinkle some of my dining experiences into my blog. Let's start with Eegees, which is a chain of 25 restaurants in the Tucson, Arizona, area. 



"Take it easy, have an eegee" is the frozen drink chain's slogan. So, what is an eegee? "Oh, you know… just the most craveable, silky smooth, icy treat around. It’s a true taste revolution jam-packed with juicy bits of fresh fruit in flavors so addicting they should come with a warning label. We’re not drooling, you are."



"Are you ready for the icy cold, silky smooth, fresh fruit packed deliciousness of eegee’s iconic frozen treat? Available in Lemon, Strawberry, Piña Colada, Skinny Berry and our Flavor of the Month, we’re pretty sure you’ve just been introduced to your new favorite craving."



I had to try the strawberry, which is like a smoothie frozen lemonade. So tasty, especially during a hot Arizona summer day.



They do also have grinders, subs, chicken tenders, salads and fries. The hot weather make me not quite as hungry, but I did want something salty/savory with my drink. I went with the "ORIGINAL RANCH FRIES" - savory crinkle cut fries topped with our famous ranch dressing and bacon bits.



I liked that these stayed crispy despite the ranch dressing. And bacon bits? Yes, please. Next time, I'll add cheese.

Grade: A

Tea Spoons is a bubble tea & acai bowl shop in South Hills.  



My work bestie and I decided to spend lunch checking it out.



It's a pretty cute small shop on the second level of the Bridge Road shops. There are just a couple seats, a faux greenery wall and a list of various tea options: peanut butter & jelly, pomegranate green tea, strawberry cheesecake and more.



I went for the "Vanilla Tiger Milk Tea," which is vanilla milk tea with brown sugar syrup topped with "cheesecake cap." 



If you want a sugar bomb, this is it. And me, being me, that's exactly what I wanted. I added black tapioca balls, as well. I love the chewy texture they give, plus the cheesecake topper for the soft and indulgent bite. 

Grade: A

I recently visited Oceana solely to see their Gino's. Is that a little crazy? Some may say yes, but I am a woman on a mission. 



They have an old-school menu board, which I always think are fun. I did find it interesting that they had a  "deep dish pizza" on the menu, but was told it might take a bit longer. So I went with a regular pizza instead.



They were generous with the cheese on this one, which I was thankful for. It made it a bit messier, and I definitely had to fight a few slices to keep some toppings on, but I enjoyed the proportions. Basic sauce, tons of cheese, and a lightly browned crust made for a decent pie.



Grade: B