- (Focus Area) Food
- 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
There was the bee family: the queen bee, the drone and the worker bee. That would be entomologist Leslie Saul-Gershenz and biologist Norman Gershenz, the husband-wife team behind SaveNature.Org, a non-profit Bay Area-based organization devoted to insects.
Leslie, who holds a doctorate in entomology from UC Davis, is the associate director of research, Wild Energy Initiative, John Muir Institute of the Environment at UC Davis. The worker bee? That would be their service dog. The "worker" bee, however,spent most of her time sleeping beneath a table while the queen bee and drone mingled in the hive of activity around them.
Forensic entomologist Robert Kimsey wore his ghillie suit. Bohart associate Emma Cluff came dressed as "The Mad Hatter." Tabatha Yang, education and outreach coordinator, disguised herself as a monarch caterpillar.
One of the highlights was a parasitoid pinata crafted by doctoral student Charlotte Herbert Alberts and husband, insect enthusiast George Alberts. They drew inspiration from the party invitation of artist and entomology alumnus Nicole Tam.
Of her art, Tam said: "All good things come in groups of three like the heads of Kerberos. Also, I just really wanted to draw a three-headed wasp! The wasps I used for this art piece were from the genera Polistes, Synoeca, and Dolichovespula."
The Bohart Museum, located in Room 1124 of the Academic Surge Building on Crocker Lane, houses a global collection of nearly eight million specimens. It is also the home of the seventh largest insect collection in North America, and the California Insect Survey, a storehouse of the insect biodiversity. In addition, it maintains a live "petting zoo," featuring Madagascar hissing cockroaches, walking sticks or stick insects, tarantulas; and a year-around gift shop stocked with T-shirts, sweatshirts, books, jewelry, posters, insect-collecting equipment and insect-themed candy.
Director of the museum is Lynn Kimsey, professor of entomology at UC Davis. The staff includes Steve Heydon, senior museum scientist; Tabatha Yang, education and outreach coordinator; and Jeff Smith, who curates the Lepidoptera (butterflies and moths) section.
The museum is open to the public Mondays through Thursdays from 9 a.m. to noon and 1 to 5 p.m., except on holidays. More information on the Bohart Museum is available on the website at http://bohart.ucdavis.edu or by contacting (530) 752-0493 or bmuseum@ucdavis.edu.
- Author: Kathy Keatley Garvey
Or you can do taste, discuss and analyze that honey during the Sensory Evaluation of Honey Course, hosted Nov. 7-9 by the UC Davis Honey and Pollination Center in the Robert Mondavi Institute (RMI) on Old Davis Road, 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. Yes, there's still time to register; a few openings remain.
"Attendees will taste, discuss and analyze approximately 40 varieties of honey from across the globe to hearing the latest in bee sting allergy research," according to the center's press release. "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."
Course instructors include:
- Orietta Gianjorio, professional taster of honey certified by the Italian Register of Experts (she also professionally tastes wine, olive oil, chocolate and other commodities)
- Suzanne Teuber, M.D., a UC Davis professor in the Department of Medicine, who focuses on allergies
- Amy Myrdal Miller, a national consulting nutritionist
- Joyce Schlachter, a quality control specialist at Crockett Honey with a direct interest in adulteration
- Mani Niall, a professional chef,, occasional beekeeper and author of “Covered in Honey" and
- Hildegarde Heymann, a world-renowned professor of sensory science, who will explain exactly how our sensory apparatus works.
The introductory course uses sensory evaluation tools and methods to educate participants in the nuances of varietal honey, Harris said. 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.
Attendees will receive a UC Davis Honey Flavor Wheel and the Center's newly published Honey Journal, in addition to access to all presentations.
Another highlight: members of the UC Davis research team will share results from their honey analysis research. The research includes work in the field of gas chromatography, Nuclear Magnetic Resonance (NMR), pollen and the development of a full sensory panel.
Like to register? The fee for the three-day certificate course is $799. For more information, access Sensory Evaluation of Honey or contact Amina Harris at aharris@ucdavis.edu.
- Author: Kathy Keatley Garvey
Fact: At least 80 percent of those attending the Bohart Museum of Entomology's open house on entomophagy ate one or more insects--a cricket, an earthworm or a mealworm. The diners ranged in age from a 9-month-old girl to senior citizens.
Some came back for more--especially the mealworms and earthworms, said Bohart associate Emma Cluff. The crickets? Not so much.
A two-year-old from Dixon happily munched everything given to him. "He'll eat anything," his mother said.
Various companies, including Hotlix, Exo and Chirps Chips, provided the samples.
Besides eating insects, visitors asked questions about entomophagy and handled insects from the petting zoo, which includes Madagascar hissing cockroaches, walking sticks or stick insects, and tarantulas.
They also made buttons proclaiming "I Ate a Bug at the Bohart."
A display, titled "Bug Buffet," drew widespread interest: "Have you ever eaten ant pancakes or scorpion scaloppini? Well, eating bugs (entomophagy) is a lot more common than you might think. All round the world, people eat delicious and nutritious insect delicacies."
The dishes mentioned on the display:
- Locust Biscuits, featuring the brown locust, Locustana pardalina
- Mexican Caviar, starring the giant water bug, Abedus herberti
- Termite a la Carte, featuring termites, order Isoptera
- Maguey Worm Tacos, with Maguey worms, family Megathymidae
- Raw Cossid Moths, starring the larvae of the cossid moth, Xyleutes leucomochia
- Fried Pupae, presenting the pupae of the silkworm moth, Bombix mori
The next Bohart Museum open house, themed Parasitoid Palooza!, is on Saturday, Oct. 19 from 1 to 4 p.m. It is free and family friendly. The museum is located in Room 1124 of the Academic Surge Building on Crocker Drive.
"An insect parasitoid is a species whose immatures live off of an insect host, often eating it from the inside out," said Tabatha Yang, education and outreach coordinator of the Bohart Museum. "It is part of their life cycle and the host generally dies."
The late UC Davis entomologist Richard M. Bohart (1913-2007), founder of the Bohart Museum, researched Strepsiptera, or twisted-wing parasites, for his doctorate in 1938. Both the Bohart Museum and an entire family of Strepsiptera, the Bohartillidae, are named in his honor.
The Bohart Museum, directed by Lynn Kimsey, UC Davis professor of entomology, houses a global collection of nearly eight million specimens. It is home to the seventh largest insect collection in North America, and the California Insect Survey, a storehouse of the insect biodiversity. It also maintains a year-around gift shop, which is stocked with T-shirts, sweatshirts, books, jewelry, posters, insect-collecting equipment and insect-themed candy.
The insect museum is open to the public Mondays through Thursdays from 9 a.m. to noon and 1 to 5 p.m., except on holidays. More information on the Bohart Museum is available on the website at http://bohart.ucdavis.edu or by contacting (530) 752-0493 or bmuseum@ucdavis.edu. (See list of open houses for the 2019-2020 academic year.)
- Author: Kathy Keatley Garvey
A monarch butterfly fluttered into our pollinator garden in Vacaville yesterday and sipped nectar from a Mexican sunflower (Tithonia) as a bird looked on.
Well, sort of looked on.
The bird was decorative art. The monarch was real.
Now if that bird had been real, the monarch may have been a meal.
It would not have tasted very good, though, due to the infamous cardenolide defense, which the monarch gets in its caterpillar stage while chowing down milkweed, its host plant.
Yes, birds eat monarch butterflies, but they don't eat them like people eat potato chips.
We remember the Linda Fink-Lincoln Brower research article published in May 1981 in the journal Nature about how some birds can overcome the cardenolide defense of monarch butterflies in Mexico.
The abstract:
"Flocks of black-backed orioles (Icterus abeillei Lesson) and black-headed grosbeaks (Pheucticus melanocephalus Swainson) eat several hundred thousand monarch butterflies (Danaus plexippus L.) in the dense overwintering colonies in central Mexico, and in 1979 were responsible for over 60% of the butterfly mortality at several sites. Such predation is unusual because, during larval development the aposematically coloured monarch butterfly sequesters cardenolides from its milkweed foodplants (Asclepiadaceae). These bitter-tasting heart poisons cause vomiting in 12 species of birds in 9 families, although the domestic chicken, Japanese quail, hedgehog, mouse and sheep have been shown to be insensitive to their emetic effects. Extensive predation of monarch butterflies by birds has never been observed except in Mexico. We report here that the Mexican butterflies are weakly emetic, and that taste discrimination by orioles and cardenolide insensitivity of grosbeaks allow these birds to feed freely on monarch butterflies."
We've seen birds scatter the overwintering monarchs roosting in the eucalyptus trees at Pacific Grove, Santa Cruz, but never witnessed an all-you-can-eat buffet. They ate a few, though.
