- Author: Kathy Keatley Garvey
Amy Hustead of Grass Valley, a veteran beekeeper who also happens to be the first and only beekeeper in her family, is now certified by the California Master Beekeeper Program (CAMBP), headquartered at the University of California, Davis, as its first-ever Master Beekeeper.
She is no novice. She knows bees. She's a seven-year beekeeper and president of the Nevada County Beekeepers Association.
CAMBP, founded and co-directed by Extension apiculturist Elina Lastro Niño of the UC Davis Department of Entomology and Nematology, uses science-based information to educate stewards and ambassadors for honey bees and beekeeping. It offers three levels of certification (Apprentice, Journey and Master). Niño launched the first Apprentice class in 2016.
Hustead's passion is education and outreach. Her Master Capstone project involved teaching two, three-hour online CAMBP classes (“Planning Ahead for Your First Hives,” and “Working Your Colonies.”) She designed, developed and successfully delivered "Intermediate Backyard Beekeeping," an in-depth, online, four-hour course on science-based beekeeping for the hobbyist and sideliner. Topics included winter and spring preparation, swarm prevention, active swarming, splits and nucs (nucs, or nucleus colonies, are small colonies created from larger colonies), diseases, nutrition, maximizing honey production, and harvesting honey, wax, propolis and pollen.
Meet Amy Hustead
Amy Hustead, a wife, mother of 9-year-old twin boys, and a seven-year beekeeper, said she really enjoys CAMBP. “It has allowed me to meet some really excellent beekeepers. I plan to continue to teach classes and help educate people on the biology of bees.”
Highly praised for her work, she has drawn such comments as "the class exceeded my expectations”; her “lecture style is professional, yet warm, which is needed in the context of Zoom classes”; and she “keeps an open mind about other beekeepers' goals.” Wrote another: “Amy is very informed and easy to follow, and shares her information with the right amount of applicable detail for the intermediate.”
“I dabbled in homesteading when I first moved to the foothills, and like a lot of people, started out keeping chickens. I think I wanted to get goats but my husband was not on board, so I decided to get bees instead.”
As a veterinary technician, she works in low-cost spay and neuter programs. "I also volunteer with an organization that provides veterinary care to pets of homeless and low-income people in the Sacramento area."
Bees keep her occupied at several locations. “I have between 15-20 personal colonies at three different locations,” Hustead related. ”I also manage a few colonies for other people.”
As it turns out, this year is not a good year for bees. “Mostly my bees aren't doing well this year,” she said. “The nectar flow was non-existent, and the recent fires haven't helped. For the first year ever I am harvesting no honey from my yard at home.”
Hustead home-schools her twins. “I am very serious about home-schooling my kids, and part of our curriculum is extensive travel.” The Hustead family has visited a number of states in the nation, and has already been to Mexico, Ireland, Costa Rica. “We are planning a Europe trip as soon as possible.“
Since late 2016, CAMBP has certified 206 Apprentices and 22 Journey-level beekeepers, who have volunteered more than 24,510 service hours in science-based education and outreach in beekeeping and environmental stewardship. Total value of the service hours: $623,289. Total number of individuals served: 98,618.
Online Exams
CAMBP's current 53 Apprentice candidates will take their online exam Sept. 12. To pass, they must score at least 75 percent. “Candidates will upload videos or partake in 'live from their apiary' Zoom sessions to satisfy the requirements of the practical rubric,” Mather said.
The Journey-level candidates have completed the online written portion of their certification and their videos and Zoom practicals are in progress. “So far, we're proud to announce that all 15 Journey level candidates scored above 80 percent on their written exams, and their videos and Zoom practicals are looking great!” Mather commented.
The Master level usually takes an average of five years to achieve. Some candidates choose to remain as Apprentice or Journey-level beekeepers. CAMBP offers pre-approved Master Capstone Tracks, but also encourages candidates to follow their passion if their favorites are not on the list, which includes:
- Native Bees and Pollinator Gardens
- Commercial Beekeeping
- Scientific Research
- Education and Outreach
- Policy for Honey Bees and Native Pollinators
Seven Master-Level Candidates
The seven Master-level candidates for the 2020-21 season are pursuing a variety of projects, including mapping drone congregation areas, authoring a book on the history of honey in ancient Greece, establishing a pollen library for the state of California, starting a commercial beekeeping business, and training a “detector dog” in the apiary.
To maintain active status as a Master Beekeeper with CAMBP, members are required to perform and log 25 hours of BEEs (Beneficial Education Experiences). Hustead will perform a minimum of 25 volunteer hours annually. Her volunteer service, at the minimum, is valued at $25.43 per hour or about $600 per year.
“Amy will have no problem doing that as she's active as the president of her local beekeeping club,” Mather said, “and she mentors many new beekeepers to help them become science-based stewards and ambassadors of honey bees and beekeeping.”
For more information about CAMBP, see its website and also background information on its founding and subsequent funding from the UC Agriculture and Natural Resources (UC ANR).
- Author: Kathy Keatley Garvey
Another casualty of the coronavirus pandemic: the annual California Honey Festival, which was scheduled May 2 in historic downtown Woodland.
This year would have been the fourth annual.
But, of course, and rightfully so, the cancellation is for our protection. It needed “not to happen.”
The California Honey Festivalevent, launched in 2017 and sponsored by the City of Woodland and the UC Davis Honey and Pollination Center, is an all-day, free festival that usually draws a crowd of some 30,000.
The event aims to cultivate an interest in beekeeping, and to educate the public in support of bees and their keepers, according to Amina Harris, director of the UC Davis Honey and Pollination Center. Through lectures and demonstrations, the festival-goers learn about bees and how to keep them healthy. Major issues facing the bees include pests, pesticides, diseases, malnutrition, and climate changes.
Yes, those major issues still face the bees. But now we humans face a major issue of our own: a deadly virus. We are sheltering-in and social distancing. Bees are social insects and are out foraging for nectar, pollen, propolis and water. Their colony is one huge superorganism, with a queen bee, workers and drones. They all depend on one another to make the hive run smoothly. No queen bee, no colony. No workers, no colony. No drones, no colony.
As of 4:30 p.m. today, Covid-19 has infected more than 1.9 million people, and sadly, more than 118,000 people worldwide have perished, according to Johns Hopkins University. Reportedly, the United States is “nearing the peak right now.”
Stay safe out there!
- Author: Kathy Keatley Garvey
The UC Davis Department of Entomology and Nematology operates and maintains the half-acre bee garden, located on Bee Biology Road next to the Harry H. Laidlaw Jr. Honey Bee Research Facility, west of the central campus. It is open from dawn to dusk; admission is free.
The garden is directed by Extension apiculturist Elina Lastro Niño of the UC Davis Department of Entomology and Nematology faculty, and managed by Christine Casey, academic program management officer.
While parents learned about bees and plants, youngsters engaged in a catch-a-bee-release-the-bee activity in the vegetation, using a bee vacuum. They scooped up the foragers, looked at them, and released them.
"Hey, I caught the queen bee," said one boy, unaware that the queen was in her hive, busily laying eggs. During the busy season, a queen bee can lay about 1000 eggs a day, and during the peak season, about 2000 eggs a day.
The garden, installed in the fall of 2009, was founded and "came to life" during the term of interim department chair, Professor Lynn Kimsey, director of the Bohart Museum of Entomology, who coordinated the entire project.
A Sausalito team--landscape architects Donald Sibbett and Ann F. Baker, interpretative planner Jessica Brainard and exhibit designer Chika Kurotaki--won the design competition.
The half-acre bee garden is anchored by Miss Bee Haven, a six-foot long mosaic ceramic bee sculpture that is the work of self-described "rock artist" Donna Billick of Davis. She and entomologist/artist Diane Ullman co-founded and co-directed the UC Davis Art/Science Fusion Program. The art in the garden is the work of their students, ranging from those in Entomology 1 class to community residents. Eagle Scout Derek Tully planned, organized and built a state-of-the-art fence around the garden.
The garden is named for the primary donor, the premium ice cream brand, Haagen-Dazs. Other major donors include the California State Society of the Daughters of the American Revolution (under the leadership of then State Regent Debra Jamison of Fresno). Names of many of the donors--those who gave $1000 or more--are inscribed beneath the Miss Bee Haven sculpture.
Missy Borel Gable, now director of the statewide UC California Master Gardeners' Program, served as the founding manager of the garden. Under her leadership and the work of the 19 founding volunteers, the bee garden was listed as one of the Sacramento Bee's top 10 garden destinations. The 19 volunteers chalked up 5,229 hours of service between May 2010 and Feb. 15, 2013, when they opted for other opportunities. At the $10 minimum wage, that would have amounted to $52,290.
Native bee specialist Robbin Thorp (1933-2019) distinguished emeritus professor of entomology at UC Davis, identified more than 80 bee species in the garden.
Today diversity continues. An addition to the garden since its installation is a live bee colony.
- 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
Now you can!
Those enrolling in the “Wax Working, Honey and Hive Products,” a first-of-its-kind class offered by the Elina Niño lab at the University of California, Davis, will learn how wax is made, how to collect it, how to process it, and how to make their own wax products such as candles and wax reusable food wraps.
The class, set from 8:45 a.m. to 5 p.m., Saturday, Dec. 7 in the Harry H. Laidlaw Jr. Honey Bee Research Center on Bee Biology Road, will be taught by Extension apicuturist Elina Lastro Niño of the UC Davis Department of Entomology and Nematology faculty and director of the California Master Beekeeper Program, and lab assistants Robin Lowery and Nissa Svetlana Coit.
“Robin and Nissa will be leading us through the practical part of the wax working day,” announced Wendy Mather, program manager of the California Master Beekeepers Program. “This class is perfect for the hobby and sideline beekeeper and for other individuals interested in learning the basics of working with wax.”
The instructors said the class "will be a creative and science-based class learning the what, why and how of beeswax, making candles, lotion bars, beeswax food wraps, lip balm and dipped flowers to take home.” The products are wonderful for holiday gifting, they said.
As a bonus, the instructors will provide an overview of the honey extraction process, and learn bottling, labeling rules and regulations, and how to perform a honey tasting.
Class participants will have an opportunity to make candles with wicks, use molds, pour wax into jars or cans, dip flowers in wax, and make hand lotion, chapsticks, and wax reusable food wraps.
The two lab assistants are daily exposed to bees, beekeeping, and all things related to honey bee husbandry, said Mather. Lowery, a two-year beekeeper, assists with managing the apiary and the research at the E. L. Nino lab. "She has been making gifts for special occasions for over 15 years and looks forward to modeling how to dip and roll candles, make sealing wax, lotion and lip balm, and wax food wrappers," Mather said.
Beeswax is a natural wax produced by worker honey bees, which have eight wax-producing glands in the abdominal segments. Hive workers collect the wax and use it to form cells for honey storage and for larval and pupal protection. When beekeepers extract the honey, they remove the wax caps from the honeycomb frame with an uncapping knife or machine.
Beewax has long been used for making candles (they are cleaner, brighter and burn longer than other candles) and for cosmetics and encaustic paintings. Wax food wrappers, used to wrap sandwiches and cover bowls of food, are environmentally friendly, sustainable, economical, and a reusable alternative to plastic bags. Statistics show that globally, people use an estimated one trillion single-use bags every year, or nearly 2 million a minute. While beeswax is a natural wax, plastic bags and plastic bags contain chemicals, and there is concern that chemicals can leach into the food.
The $235 registration fee covers a continental breakfast, snacks, lunch and refreshments, and materials. Participants make and take two of each item. The registration deadline is Nov. 23, said Mather, who may be reached at wmather@ucdavis.edu for more information. To register, access https://registration.ucdavis.edu/Item/Details/589.
