“Honey, please pass the honey!”
That simple request, prefaced with a term of endearment for good measure, means there's honey on the table.
And well there should be. As the daughter, granddaughter and great-great granddaughter (and beyond) of beekeepers, I grew up with honey on the table. (And on my fingers, face and clothes.)
My favorite then was clover honey from the lush meadows and fields of our 300-acre farm in southwest Washington. My favorite now is Northern California yellow starthistle honey, derived from the blossoms of that highly invasive weed, Centaurea solstitialis, which farmers hate (and rightfully so) and beekeepers...
- Author: Chris M Brunner
Our friends the honey bees make it possible for us to devour an abundance of almond products. In 2016 the California almond crop totaled 2.15 billion pounds valued at $5.2 billion. Growing 80 percent of the world's almonds in California takes a lot of honey bees for pollination, roughly two hives for every acre of almond trees. It's estimated that California has 1.3 million acres of almonds, stretching 400 miles between Bakersfield and Red Bluff.
California is rated in the top five honey producing states in the nation. The U.S. per capita consumption of honey is around 1.3 pounds per year. Our buzzing friends visit millions of blossoms, making pollination of plants possible...
Honey, they say, is the "soul of a field of flowers."
It's more than that if you're a beekeeper. It's your pride and joy.
Whether beekeeping is your livelihood, your leisure activity, or something you do to help the declining bee population, that byproduct of your bees--honey--can also be an opportunity for bragging rights.
Entries are now being accepted for the nationwide honey competition sponsored by Good Food Awards.
If you're one of the nation's beekeepers, there's still time to enter your honey, says contest coordinator Amina Harris, director of the UC...
- Author: Pat Bailey
It may be the heart of winter now, but in Central California, spring is just around the corner, bringing with it clouds of pink and white blossoms on thousands of almond trees.
And with the blossoms come the bees on which so many California crops depend for pollination.
In celebration of this vibrant time of year and the bees and beekeepers who help bring it to life, a special five-course gourmet dinner will be held Saturday, Feb. 8, at the Robert Mondavi Institute for Wine and Food Science at UC Davis.
The Mid-Winter Beekeeper’s Feast: A Taste of Mead and Honey is coordinated by the Mondavi Institute’s Honey and Pollination Center as a showcase for local, seasonal foods and a fundraiser for the...
“My jar of honey went bad so I threw it away.”
How many times have you heard that?
It did not go “bad” but it did granulate, as honeys do. Granulation is the formation of sugar (glucose) crystals. Reheat the honey and it’s good to go — and eat.
“Most honeys granulate during storage after extended periods of time in containers,” says honey bee specialist/bee wrangler/six-decade beekeeper Norman Gary, emeritus professor in the Department of Entomology at UC Davis and author of the best-selling beginning beekeeping book, Honey Bee Hobbyist: The Care and Keeping of Bees.
“Sometimes honey granulates...