During the week of May 25th a Red Maple tree was damaged at the HES construction site. These wounds, at a minimum, will cause a column of decay and weaken the tree. The tree will be removed in the near future. A suitable replacement will be chosen and planted during the landscaping phase of the project.
Archive for the ‘Campus’ Category
On Monday, April 20th, 18 Virginia Pine trees were removed along the perimeter of Spry soccer stadium as part of the grounds restoration plan for the stadium. Removal of the pines allows for increased light filtration onto the soccer field resulting in healthier turf grass. Deciduous trees exposed by this removal, including red and willow oaks, will now provide the backdrop to the stadium.
In addition, an oak tree near the Byrum Welcome Center died and has been removed. It will be replaced later this year.
Celebrate Arbor Day on Thursday, April 16th from 4:00-6:00pm. The event kicks off with a tree planting ceremony behind Huffman Residence Hall at 4:00pm.
Following the ceremony, volunteers will split into groups to beautify the campus. All participants will enjoy a cookout featuring Grayson Natural grassfed burgers. Registration is encouraged, but not required.
This event is sponsored by Greeks Go Green, Landscaping Services, and WFU Residence Life & Housing.
During spring break, campus landscaping services will be doing some work on the west side of Wait Chapel near parking lot A. The slope on this side of the chapel is covered with Winter Jasmine that has become overgrown and has expanded beyond its intended beds. Some of the Winter Jasmine will be removed and replaced with sod near the Huffman Residence Hall loading dock. The rest will be cut back to encourage new, healthy growth.
Optimized energy performance may seem like a dry topic, but it’s one of the features that earned Magnolia and Dogwood residence halls and North Dining Hall LEED (Leadership in Energy and Environmental Design) Silver certifications this semester. Undergraduate residents have occupied the residence halls since fall 2013. North Dining Hall welcomed students in January 2014. Prior to receiving certification from the US Green Building Council, however, each required post-occupancy performance verification. All new buildings on campus are designed to meet at least LEED-Silver standards.
The buildings include hi-tech occupancy sensor lights, an interactive energy and water usage dashboard, and low- flow plumbing fixtures. Natural light and high performance lighting in the buildings also decrease energy usage.
Think you were the only one resting this holiday break?
This past winter holiday break marked the seventh year Wake Forest has participated in the “Holiday Setback” program, during which we allow electrical use and steam production a bit of a holiday break—conserving both money and energy.
The energy savings during this 2014 winter break is estimated at $32,648; electrical savings were $28,436 (475,840 kWh) and natural gas savings were $4,212 (842 dT).
All seven holiday setbacks total to savings of $274,143.
This is one of the many examples of how sustainable practices are a great idea not only for the planet but also for our budgets.
By Andrea Becker (’16), Staff Writer
A weeping cherry tree on the island in the middle of parking lot P on the east side of Wait Chapel was removed on January 6. The tree, which was part of the original campus planting plan, split down the trunk, rendering it unsalvageable.
This tree will be replaced with the original varietal Weeping Higan Cherry (Prunus subhirtella ‘Pendula’). A description of this tree states that it “grows 20 to 30 feet tall and spreads 15 to 25 feet in a graceful weeping habit. Leaves stay glossy green throughout the summer and into the fall when they turn a vivid yellow before leaving the tree bare in winter. The drooping bare branches even lend a soothing grace to the landscape in winter. There is nothing quite like the Weeping Higan Cherry in full bloom in the spring. The light pink (almost white), one-inch-diameter flowers cover the branches before the leaves emerge, giving the appearance that fresh snow has fallen on the tree.”
Over the winter break, Facilities and Campus Services began renovation of the courtyards to the east and west sides of the Hearn Plaza entrance to Wait Chapel. Work, which began on December 15, 2014, is scheduled for completion on January 16, 2014.
Overgrown shrubbery, which was causing damage to the building and obscuring the site, has been removed and will be replaced with a more inviting pocket garden design that opens the spaces up to Hearn Plaza. The project will include curved teak benches, brick pavers, blue stone and an entirely new planting scheme.
Forty-five students and guests enjoyed a heritage & heirloom foods dinner hosted by Wake Forest Dining on October 30 as part of the series of themed Thursday evening dinners in the Magnolia Room. The dinner was the brainchild of the sustainability team at Wake Forest in an effort to expose our campus community to heirloom and heritage foods native to and available in and around the North Carolina region. The evening’s menu featured the following local fare: pawpaws, sweet potatoes, apple butter, Joyce Farms poultry – chicken breasts, chicken sausage and chicken wings, persimmons, butternut squash ravioli, pink eyed peas, figs, and lima beans.
Joyce Farms donated the poultry served as part of an ongoing effort to bring awareness of their farm’s local quality products. The butternut squash ravioli, pink eyed peas, lima beans, sweet potatoes, and apple butter were all procured from farms and vendors from whom Wake Forest University regularly purchases local items. Procurement of both the pawpaws and persimmons was the trickiest task in rounding out the menu as pawpaw season tends to fall in late summer and both fruits are grown locally in limited quantities. Fortunately, several farmers in North Carolina have taken a particular interest in the pawpaw and have begun establishing orchards that grow up to 30 varieties of the fruit, and Wake Forest Dining was able to procure a large enough supply of whole frozen pawpaws, persimmons and figs from one of these farmers (Parker’s Pawpaw Patch) to include in a variety of menu items. Serving a meal such as our Heritage Dinner, which is done on a significantly smaller scale than meals typically served in our dining halls, allows for flexibility and creativity in expanding our menus to incorporate a wider variety of local foods.
Local sourcing is one element of Wake Forest Dining’s responsible purchasing program. It supports local farmers and economies, benefits the environment by reducing the amount of transportation fuel and emissions required to deliver foods, and in the case of seafood, supports the health of local fisheries.
Every day, we look for ways to incorporate responsibly purchased items into the mix of menu offerings, and by using environmentally friendly items in our operations. We have also established a variety of unique partnerships, so that we can offer clients and customers fresh, safe, whole foods that are raised, grown, harvested, and produced locally and in a sustainable manner whenever possible.
Contributed by Kate Ruley, Nutrition Director at Wake Forest Dining
“Ugly” is not the first word that comes to mind when considering which apple to eat. It does, however, describe the appearance of many heirloom apple varieties that have been lost since the standardization of the modern food system. The wild or “ugly” apple is known to have originated in Kazakhstan, and was brought to North America soon after the English settled in 1607. As cider became popular in the United States, apple seeds and grafted seedlings were planted throughout the country. This brought great biodiversity to the South with as many as 1,800 different heirloom varieties. Only 500 of those varieties, however, are still known to be in existence. This decline led Creighton Lee Calhoun, Jr. to serve as one of the foremost leaders in apple conservation in North America. He has dedicated his life to researching, growing and celebrating this ancient fruit, and has published his work in Old Southern Apples. Today, many of these old southern heirloom varieties are at risk of disappearing forever.
Inspired by Lee Calhoun’s love for apples, Salem Neff is working with her mother, Margaret Norfleet Neff, to continue the tradition of planting and growing out old southern heirloom apples. They are initiating the Southern Heirloom Apple Tree Project to revive cultural heritage and regional biodiversity. As a part of this project, the southern heirloom apple varieties, Sparger (origins in Mount Airy, NC) and Dula’s Beauty (origins in Caldwell County, NC) were planted in the historic Reynolda Gardens earlier this month. This mother-daughter team would like to encourage universities, organizations, and members of the community also to plant and grow heirloom apple trees of their own to protect and celebrate geographic heritage, agricultural biodiversity, and to promote good stewardship of the land.
The Southern heirloom apple project and initial planting coincided with Wake Forest’s fall speaker series, Make Every Bite Count . During the kick-off panel event, orchardist Eliza Greenman challenged the audience to eat ugly apples in order to preserve our bio-cultural heritage and to diversify our regional food economy. The final series’ keynote speaker, Dr. Vandana Shiva, supported the call and challenged us further to consider the connections between our conceptions of beauty and standardization. Shiva, whose non-profit Navdanya includes a 50-acre working farm, joined the apple planting ceremony, skillfully transferring the trees and soil into their new homes. The apple trees complement Pawpaw and American Persimmon trees on the main campus.
Lee Calhoun reminds us to encourage our elders to pass down their stories of growing, cooking, eating and drinking the juice of these fruits. By identifying, nurturing, and choosing to eat these heirloom varieties, you can help preserve a heritage that once defined the region. For those interested in being part of the Southern Heirloom Apple Tree Project, please contact Salem and Margaret at email@example.com.
Wake Forest University also invites other colleges and universities to join us in celebrating agricultural biodiversity by propagating, cooking, studying, and celebrating foods with regional biocultural significance. Click here for more information.
Contributed by Jennifer Miller (’14), Special Campaign Coordinator