In this case, "all systems are sweet."
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 firstname.lastname@example.org for more information.
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 email@example.com for more information. To register, access https://registration.ucdavis.edu/Item/Details/589.
Like all insects, it has a head, thorax and abdomen. But are you familiar with the rest of its anatomy?
Here's an opportunity to learn about "Advanced Anatomy and Physiology of the Honey Bee" in a class offered Saturday, Oct. 19 by the UC Davis-based California Master Beekeeper Program (CAMBP).
The daylong course, to be conducted by CAMBP director and Extension apiculturist Elina Lastro Niño of the UC Davis Department of Entomology and Nematology, will take place at the Harry Laidlaw Jr. Honey Bee Research Facility on Bee Biology Road, west of the central campus.
This course covers the scientific "hands-on" portion of the journey level of the CAMBP. "We will offer the attendees an opportunity to familiarize themselves with dissecting tools and microscopy, examine specimens under the microscope and perform dissections," Niño said. "Participants will explore in detail the anatomy and physiology of the honey bee.
This course ends at 4:30 but usually folks linger until 5 to ask questions or share experiences. The $200 registration fee includes the continental breakfast, snacks, and a catered lunch. Click here to register.
The California Master Beekeeping Program uses science-based information to educate stewards and ambassadors for honey bees and beekeeping. The Master Beekeepers serve as knowledgeable ambassadors who disseminate science-based information about the importance of honey bees, preserving bee health and responsible beekeeping.
"We've just completed our apprentice exams for this year!" said Wendy Mather, program manager of CAMBP. "In 2019 we have 26 new CAMBP apprentices in San Diego, 34 in Davis, and we are welcoming our first 22 journey level members!"
Today is Labor Day 2019, a federal holiday celebrated the first Monday of September.
However, "the girls" are working, as they do every day of the year, weather permitting.
"The girls" are the worker honey bees.
Unless you keep bees or have access to a hive, you mostly see them foraging. But inside the hive, they are also nurse maids, nannies, royal attendants, builders, architects, dancers, honey tenders, pollen packers, propolis or "glue" specialists, air conditioning and heating technicians, guards, and undertakers.
They ensure the survival of the hive, but their life span is short.
"Worker bees live for approximately five to six weeks in the spring and summer," writes author and retired bee scientist and bee wrangler Norman Gary, emeritus professor of entomology at the University of California, Davis, in his book, Honey Bee Hobbyist: The Care and Keeping of Bees."Those reared in the fall live for several months--long enough for the colony to survive the winter--and are replaced by young bees in late winter or early spring."
In peak season, a honey bee queen can lay 1500 to 2000 eggs a day, and most of them will be worker bees, the most needed of the three castes (queen, drone and worker) in the hive. Although the smallest, but they do most of the work. The queen is the egg layer. The drone's role is strictly reproduction.
Worker bees forage within four to five miles of their hive. If you provide no nectar or pollen sources in your yard, they'll go elsewhere.
Theirs is a dangerous occupation. No thanks to predators (such as birds, praying mantids and spiders) and pesticides, many do not return home at night.
Like to photograph them? Try the "magic hour," which occurs about an hour before the sun sets. We love photographing them on Mexican sunflowers (Tithonia). The light is soft, warm and welcoming.
(Editor's Note: Interested in becoming a beekeeper or learning more about beekeeping? Be sure to check out the UC Davis-based California Master Beekeeper Program, directed by Extension apiculturist Elina Lastro Niño of the UC Davis Department of Entomology and Nematology. The next course is on managing varroa mites, a major pest.)
Extension apiculturist Elina Lastro Niño of the UC Davis Department of Entomology and Nematology faculty and director of the UC Davis-based California Master Beekeeper Program (CAMPB) teaches classes with her lab associates throughout much of the year.
Participants agree that the classes are "the bees' knees," a phrase which means they're excellent, of the highest quality.
One of the most recent classes, "Planning Ahead for Your First Hives," drew the maximum of 23 participants at the Harry H. Laidlaw Jr. Honey Bee Research Facility on Bee Biology Road.
The group spent a Saturday learning all about honey bees via lectures and hands-on activities.They learned bee biology, components of the hive, where to place the hive, and how to plan for their first hive--all under the tutelage and watchful eyes of the two Niños: Elina Lastro Niño and husband/beekeeper Bernardo Niño, who is the CAMPB educational program supervisor and a staff research assistant in the E. L. Niño lab.
Then the participants donned bee veils and stepped outside to the apiary to learn hive inspection basics. They returned to the classroom for lunch and a Powerpoint presentation on "Keeping Bees Year-Around."
Highlights included opening a hive and engaging in queen wrangling, hands-on activities (holding a frame and identifying the queen, worker bees and drones), and varroa mite monitoring. The participants also examined several different types of the hives in the apiary, including the traditional Langstroth hive, Kenya top bar hive or horizontal top bar-hive, Warré hive and a flow hive. The short course ended with a session on "Save us from the hive intruders!" and a question-and-answer period.
The next day CAMPB hosted another short course, this one on "Working Your Colonies." Participants learned what is necessary to maintain a healthy colony. Lectures covered advanced honey bee biology, honey bee integrated pest management, and products of the hive. The group also learned about queen wrangling, honey extraction, splitting/combined colonies, and monitoring for varroa mites.
Both courses drew maximum enrollment. "The classes were excellent," commented Wendy Mather, program manager of CAMPB. "We received really great feedback and the participants were thrilled to get the in-hive experience. And we got to sample some melipona honey (from stingless bees) from the Yucatán, as one of our participants had recently returned from a trip there."
The participants "now have some science-based knowledge and skills about honey bees and beekeeping that they can confidently share," Mather said. CAMPB uses science-based information to educate stewards and ambassadors for honey bees and beekeeping.
Next Class: Varroa Mite Management Strategies
The next beekeeping class? "Varroa Mite Management Strategies" from 9 a.m. to 4 p.m., Sunday, Oct. 13 at the Laidlaw facility. Participants will learn how to monitor, mitigate and manage the pests.
"Current beekeeping challenges call for all beekeepers to have a solid understanding of varroa mite biology and management approaches," said Elina Lastro Niño, in describing the course. "We will dive deeper into understanding varroa biology and will devote majority of the time to discussing pros and cons of various means to monitor, mitigate, and manage this crucial honey bee pest."
Niño, who serves as the state's Extension apiculturst, is known for her expertise on honey bee queen biology, chemical ecology, and genomics. She holds a doctorate in entomology from Pennsylvania State University (PSU), where she served as a postdoctoral fellow in the lab of Christina Grozinger, director of the PSU Center for Pollinator Research.
The course, limited to 20 participants, will cover varroa biology, treatment options and chemical-free options. Participants are to bring their bee veil or suit. The $200 registration fee covers the cost of course materials, lunch and refreshments. The last day to register is Monday, Oct. 7. Click here to register.
The eight-legged varroa mite (Varroa destructor) is an external parasite that attacks and feeds on honey bees. The female is reddish brown, while the male is white. They measure 1–1.8 mm long and 1.5–2 mm wide. Originating in Asia, varroa mites are now found throughout most of the world. Scientists first detected the pest in the United States in 1987.