- Author: Kathy Keatley Garvey
Rome wasn't built in a day.
But learning how to make mead?
You can learn the process from "honey to the bottle all in one day" on Thursday, Jan. 23 at the University of California, Davis.
Mead, the world's oldest alcoholic beverage, is a fermented blend of pure honey and water. Meadmakers often add fruits and spices to produce a dry, semi-sweet, sweet or even a sparkling mead, according to Amina Harris, director of the UC Davis Honey and Pollination Center.
Harris just announced that the popular Mead Making Bootcamp course on Jan. 23 will take place from 8 to 4:30 p.m. in the LEED Platinum Teaching and Research Winery, located near the Honey and Pollination Center on Old Davis Road.
Under the direction of Chik Brenneman, former winemaker for the UC Davis Department of Viticulture and Enology along with meadmakers Lily Weichberger of the Oran Mor Meadery, and Dan Slort of Strad Meadery), students will learn how to make mead: "from honey to the bottle all in one day."
The hands-on course, limited to 40, will follow a basic mead recipe. The participants will be divided into small learning groups of 5 to 6 people, each with its own UC Davis leader. Finally, students will bottle the mead made in previous workshops.
As Harris earlier told us: "More and more people are becoming familiar with mead right now. Meaderies are opening at the rate of one every three days here in the United States. And there are quite a few new ones right here in California!"
Reservations for the bootcamp course are underway at https://registration.ucdavis.edu/Item/Details/591. The fee is $225 per person. Continental breakfast and lunch are included.
While you're at it--registering for the bootcamp course--you can also enroll in two courses that follow:
- Mead Making 101 on Jan. 24-25
- Mead Making 201 on Jan 26-27
For more information contact Harris at aharris@ucdavis.edu or events manager Liz Luu at luu@caes.ucdavis.edu
- Author: Kathy Keatley Garvey
And now, the company he founded, EicOsis LLC, to develop a non-opiate drug to relieve inflammatory pain in companion animals and target chronic neuropathic pain in humans and horses, can add “Sacramento Region Innovator of the Year” to its list of accomplishments.
EicOsis won the award in the medical health/biopharmaceutical category of the annual Sacramento Region Innovation Awards Program. The program “recognizes the area's vibrant innovation community—from emerging to established companies—and their breakthrough creations,” according to sponsors Stoel Rives LLP, Moss Adams LLP and the Sacramento Business Journal.
“This project is an illustration of how fundamental science leads to real world applications, in this case addressing severe pain of humans and companion animals,” said Hammock, chief executive officer of EicOsis and a UC Davis faculty member who holds a joint appointment with the Department of Entomology and Nematology and the UC Davis Comprehensive Cancer Center. “Our success in translation has been due largely to support from a number of institutes of the National Institutes of Health and a small team of hard-working scientists.”
The ceremony, honoring the winners of the eight categories, took place Nov. 7 in the Crest Theatre, Sacramento. Judges scored the finalists on novelty, market need, economic or social impact and disruption. (See more information on YouTube (the EicOsis award presentation starts at 1:05.)
“It was an honor to be awarded the Sacramento Region Innovator of the Year in Medical Health and BioPharma,” said Cindy McReynolds, senior program manager of EicOsis and a UC Davis doctoral candidate studying pharmacology and toxicology. “The companies represented were inspiring, and it is great to be a part of the innovation going on in the Sacramento region.”
“Chronic pain is an enormous emotional and economic burden for more than 100 million people in the United States alone,” said Hammock, who co-founded EicOsis in December 2011 to alleviate pain in humans and companion animals. “The extreme and poorly treated pain that I observed as a medical officer working in a burn clinic in the Army, is a major driver for me to translate my research to help patients with severe pain.”
Phase 1 human clinical trials to test the drug candidate, EC5026, a first-in-class, small molecule that potently inhibitssEH, will begin Dec. 10 in Texas. The title: "A Single-Center, Double-Blind, Placebo-Controlled, Phase 1a Single Ascending Dose Study to Investigate the Safety, Tolerability, and Pharmacokinetics of Sequential Dose Regiments of Oral EC5026 in Healthy Male and Female Subjects." Eight will participate; six with the drug candidate and two with the placebo. The technology was discovered in the Hammock lab and UC Davis has licensed patents exclusively to EicOsis.
“EC5026 is a key regulatory enzyme involved in the metabolism of membrane fatty acids,” Hammock said. "It's a novel, non-opioid and oral therapy for neuropathic and inflammatory pain. Inhibition of sEH treats pain by stabilizing natural analgesic and anti-inflammatory mediators."
The project is unique in that “there have been very few truly new types of analgesic compounds that have reached the market in the past 50 years,” Hammock said.
“The sEH enzyme is involved in regulating the activity of powerful anti-inflammatory fatty acids called EETs that are present in all cells in humans and animals,” the scientists explained in their awards application. “EETs are anti-inflammatory, analgesic, anti-hypertensive, but they are short lived molecules that are normally eliminated within seconds. By inhibiting sEH, EET levels can be increased by 4x or more and maintained at high anti-inflammatory and analgesic levels for 24 hours or longer.”
“The sEH inhibitors are very potent molecules that are designed for once daily oral dosing. They can also be administered intravenously for acute pain (e.g. equine laminitis),” they wrote. “Preclinical safety studies show that sEH inhibitors are very safe with no visible signs of toxicity at doses more than 100x higher than the therapeutic dose levels. Unlike conventional analgesics, they do not produce sedation or cognitive dysfunction and they have been shown to have no addiction liability, no adverse cardiovascular effects, and no adverse effects on the gastrointestinal tract. They can be safely co-administered with existing analgesic medications.”
Approximately 50 million Americans (20 percent of the population) suffer from chronic pain, according to the Center for Disease Control and Prevention. The annual economic toll is $560 billion, encompassing direct medical expenses, lost productivity, and disability claims. Pain research is now one of the top priorities of the National Institutes of Health (NIH).
EicOsis advancement of EC5026 into clinical trials has been funded as part of the Blueprint Neurotherapeutics Network (BPN) of the NIH Blueprint for Neuroscience Research. The BPN is a collaboration of NIH Institutes and Centers that supports innovative research on the nervous system with the goal of developing new neurotherapeutic drugs.
EicOsis (pronounced eye-cosis), derives its name from eicosanoid, “the major backbone of chemical mediators in the arachidonate cascade,” said McReynolds. “It symbolizes the epoxide group in chemistry, which is key to the anti-inflammatory chemical mediators and where the biochemical target called soluble epoxide hydrolase works.”
- Author: Kathy Keatley Garvey
Manuka honey is produced in New Zealand and Australia, but New Zealand claims the manuka honey trademark. Australia says that's not fair. They want to use it, too.
Manuka is to honey what Château Cheval Blanc 1947 is to wine connoisseurs. Buy a bottle of that wine and you'll fork over $304,375. Buy an eight-ounce jar of manuka honey and you'll lighten your wallet by $1790.
Bees make manuka honey from Leptospermum scoparium, also known as "The New Zealand tea tree" or more accurately, "bush." The honey prized for its health benefits, including its antibacterial and antifungal properties and anti-inflammation qualities.
According to webmd.com, "The major antibacterial component in manuka honey is methylglyoxal (MG). MG is a compound found in most types of honey, but usually only in small quantities. In manuka honey, MG comes from the conversion of another compound, dihydroxyacetone, that is found in high concentration in the nectar of manuka flowers."
"The higher the concentration of MG, the stronger the antibiotic effect. Honey producers have a scale for rating the potency of manuka honey. The rating is called UMF, which stands for Unique Manuka Factor. The UMF rating reflects the concentration of MG. To be considered potent enough to be therapeutic, manuka honey needs a minimum rating of 10 UMF. Honey at or above that level is marketed as UMF Manuka Honey or Active Manuka Honey.
recently wrote in Wine and Food: "The New York Times reports that New Zealand's honey producers have long argued that it's the only country that can produce true manuka honey, because it's the only place where the manuka bush (Leptospermum scoparium) is found. Australian manuka, they argue, comes from other different-but-related species. (The New Zealanders have previously suggested that the Australian version should be called tea tree honey.)
Manuka honey? Tea tree honey?
Well, we just think of the bees and that beautiful plant.
For five years, we grew a Leptospermum scoparium keatleyi, the tallest and rangiest variety of the Leptospermum scopariums. It bears our family name, Keatley; New Zealand sea skipper/horticulturist Capt. Edward John "Ted" Keatley (1875-1962) discovered it and named the variety "keatleyi."
Factoids: According to the Maritime Museum in Wellington, New Zealand, Capt. Keatley once commanded 28 of the Northern Steam Ship Company's vessels. He also was considered an authority on the flora of the Auckland province. In June 1961, the Royal Horticulture Society awarded Capt. Keatley the "Award of Merit" for his discovery of the keatleyi, or "royal pink manuka."
Sadly our "Keatley" plant didn't make it past five years. But generations of honey bees nectared on the blossoms while the plant thrived in our yard.
- Author: Kathy Keatley Garvey
In this case, "all systems are sweet."
The UC Davis Honey and Pollination Center will host a Sensory Evaluation of Honey Course, Thursday through Saturday, Nov. 7-9 in the Robert Mondavi Institute (RMI) on the UC Davis campus.
The three-day certificate course covers "everything in the world of honey," says director Amina Harris. It takes place from 9 a.m. to 5 p.m. each day in the RMI Sensory Building.
Attendees will taste, discuss and analyze approximately 40 varieties of honey from across the globe to hearing the latest in bee sting allergy research, Harris says. "The focus is on tasting honey using both the well-known Italian method taught at the Registry of Experts in Bologna alongside our own UC Davis research tasting protocols and techniques."
Joyce Schlachter, director of Food Safety and Quality, Crockett Honey, Tempe, Arizona. She worked in the honey business for 12 years. She audits honey processing facilities in foreign countries, and works with U.S. authorities, including Customs and Border Patrol in identifying fraudulent honey shippers.
Amy Myrdal Miller, nutritionist and owner of Farmer's Daughter Consulting, Sacramento. She is an award-winning dietitian, farmer's daughter, public speaker, author, and president of Farmer's Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm.
Chef Mani Niall of Mani's Test Kitchen "Baker of the Stars." Niall is a professional baker and the author of two cookbooks, "Sweet and Natural Baking" and "Covered in Honey." Mani has traveled the U.S. and Japan, presenting varietal honey cooking demos for culinary students for the National Honey Board.
Orietta Gianjorio, member of the Italian Register of Experts in the Sensory Analysis of Honey. She is a professional taster, sommelier, and international judge of wine, olive oil, chocolate and honey. She launched her career in sensory evaluation 18 years ago at the Italian Sommelier Association.
Among the other instructors:
- Suzanne Teuber, M.D., a UC Davis professor in the Department of Medicine, who focuses on allergies
- Hildegarde Heymann, a world-renowned professor of sensory science, will explain exactly how our sensory apparatus works. (See more)
The introductory course uses sensory evaluation tools and methods to educate participants in the nuances of varietal honey, Harris says. Students will learn about methods of evaluation, stands and quality in this certificate program. It's geared for anyone interested in learning how to critically taste and assess honey. Using standard sensory techniques, packers, chefs, beekeepers, writers, food manufacturers, honey aficionados will learn about the nuances of varietal honey.
Extension apiculturist Elina Lastro Niño of the UC Davis Department of Entomology and Nematology faculty and director of the California Master Beekeeper Program, will provide an update on UC Davis bee research from 11:30 a.m. to 12:15 p.m. on Friday. (See program)
A few openings remain. The fee is $799 for the three-day course.Contact Amina Harris at aharris@ucdavis.edu for more information.
- Author: Kathy Keatley Garvey
The next UC Davis Department of Entomology and Nematology seminar will focus on just that.
Brock Harpur, assistant professor, Department of Entomology, Purdue University, will speak on "Beekeeping in the 21st Century: Can We Incorporate Genomics into Beekeeping?" at 4:10 p.m., Wednesday, Nov. 6 in 122 Briggs Hall.
Host is Santiago Ramirez, associate professor, UC Davis Department of Evolution and Ecology, College of Biological Sciences.
"Humans and honey bees (Apis mellifera) have a long history of interaction one that today has culminated in the multibillion dollar beekeeping industry," Harpur says in this abstract. "Our history with honey bees is signposted by innovation driven by beekeepers. Innovations such as moveable frames and instrumental insemination have transformed how beekeepers manage their colonies. The modern beekeeper is likely to find that the innovations of today will become industry-standard in the not-so-distant future."
In his seminar Harpur will demonstrate "how the study and application of genomics provide new tools to understand honey bees and new means to manage and conserve them. I will present two direct uses of genomic information in modern apiculture: stock identification and genetic association. First I will demonstrate that genomic information can be used to quantify the ancestry of honey bee populations around the world. I will demonstrate how genomic information can be used to robustly discriminate among genotypes and how this can be incorporated into management practices. Second, I demonstrate how genomic approaches can identify loci associated with industry-relevant traits and how these associations can be used in an industry context. These discoveries represent the first steps that the beekeeping industry has taken into the modern age of genomics."
Harpur joined Purdue University faculty in January 2019 after completing a National Science and Engineering Research Council Postdoctoral Fellow at the Donnelley Centre, University of Toronto. He focuses his research on the evolution and genetics of honey bees.
"Brock has always been interested in insects and genetics, but after his first foray into beekeeping, he was hooked (stung, if you will)," according to the Purdue News Service. "Brock completed his Ph.D. on population genomics of honey bees at York University. He has established beekeeping programs in Northern Canada, worked with the City of Toronto to establish goals for pollinator health, and given public talks to dozens of local organizations. Brock was awarded the prestigious Julie Payette Research Scholarship from the National Science and Engineering Research Council of Canada, an Ontario Graduate Scholarship, the Entomological Society of Canada's President's Prize, and was an Elia Research Scholar during his time at York University. Brock and his wife Katey are new to the United States from Canada."
