Posts Tagged: The HIVE
The Beekeeper
Ishai Zeldner, a beekeeper turned businessman, would have been proud. Zeldner, who died...
These are Ishai Zeldner's bee boxes in The Hive, Woodland. (Photo by Kathy Keatley Garvey)
A close-up of Ishai Zeldner's bee boxes in The Hive, Woodland. He documented his work on the bee boxes. (Photo by Kathy Keatley Garvey)
Ishai Zeldner loved starthistle honey; his business began with this varietal. Here a honey bee forages on a starthistle, a weed loved by beekeepers but hated by farmers. (Photo by Kathy Keatley Garvey)
Nature Day Celebration: Pride of Madeira, Pride of The Hive
If you've recently visited the pollinator gardens at The Hive, a family business owned by Z...
"Queen Bee" Amina Harris of Z Specialty Food is also the executive director of the UC Davis Honey and Pollination Center. (Photo by Kathy Keatley Garvey)
Josh Zeldner, nectar director at Z Specialty Food, stands by the bee-themed conference table. (Photo by Kathy Keatley Garvey)
Liz Luu, formerly of the UC Davis Honey and Pollination Center, serves as the marketing manager and the tasting room manager. (Photo by Kathy Keatley Garvey)
A wide-angle of The Hive. (Photo by Kathy Keatley Garvey)
This honey bee appears to be giving a "high five" of approval as it forages on the Pride of Madeira. (Photo by Kathy Keatley Garvey)
A Taste of Honey--and a Sip of Mead!
You may associate “tasting room” with wine in the Napa Valley, or olive oil in...
The newly constructed HIVE, owned by Z Specialty Food, Woodland. (Photo by Elizabeth Luu)
Napa Valley has its wine tasting rooms, but Northern California now as a honey and mead (honey wine) tasting room at The HIVE, Woodland. (Photo by Elizabeth Luu)
Amina Harris, the self-described "Queen Bee" of her family-owned Z Specialty Food, is photographed in the tasting room of The HIVE.
Bugs at Briggs: A Banner Day on April 13
It just wouldn't be a picnic without bugs. Briggs Hall, home of the UC Davis Department of...
Have roach, will race! Don't miss the cockroach races at Briggs Hall during the 105th annual UC Davis Picnic Day. (Photo by Kathy Keatley Garvey)
Youngsters, as well as adults, delight in watching the cockroach races. (Photo by Kathy Keatley Garvey)
This youngster gives it his all at the maggot art table at Briggs Hall. (Photo by Kathy Keatley Garvey)
Graduate student Jackson Audley of the Steve Seybold lab offers a taste of honey at the honey tasting table at Briggs Hall. (Photo by Kathy Keatley Garvey)
Forensic entomologist Bob Kimsey portrays "Dr. Death" at Briggs Hall during the annual UC Davis Picnic Day. (Photo by Kathy Keatley Garvey)
UC Davis Picnic Day offers a lot of photo opportunities. Here Alex Nguyen, an entomology graduate, focuses on the "Entomology Band" at last year's Picnic Day. The band will not be performing this year, but photographers can find plenty of other subjects. (Photo by Kathy Keatley Garvey)
Honey: Nothing short of miraculous
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 love.
“Almost every honey has its own unique flavor-- even when it is the same varietal,” says Amina Harris, director of the UC Davis Honey and Pollination Center. “There are characteristics we learn to look for, but even within that variety, the honey will differ from each area collected. For instance: avocado honey is known for being very dark amber with a flavor reminiscent of molasses, licorice or anise. However, once you start tasting a selection, some will taste like blackstrap molasses and very black licorice. Others will have almost a fruity flavor like dried figs or prunes. Most folks can't tell the difference – and then there are the honey nerds, like me!”
“My favorite all-around honey is one I keep returning to. I love sweet clover from the High Plains with its cinnamon hit —the spicy characteristic is just something I love,” Harris said. “My favorite ‘shock honey' is coriander. Collected near Yuba City, this seed crop gives us a honey that is like walking through a spice bazaar with hints of cardamom, cinnamon, allspice, nutmeg, coriander and — chocolate.”
The UC Davis Honey and Pollination Center, located in the Mondavi Institute for Wine and Food Science on Old Davis Road, periodically offers courses on the sensory evaluation of honey, as well as honey tastings. Next up: the center will host free honey tastings at its home base during the 105th Annual Campuswide Picnic Day on April 13, and at the California Honey Festival in downtown Woodland on May 4. Another popular honey tasting: California Extension apiculturist Elina Lastro Niño, based in the UC Davis Department of Entomology and Nematology, hosts a honey tasting at Briggs Hall during the annual Picnic Day.
There's more to honey than meets the eye — or the palate. The Honey and Pollination Center recently hosted a three-day Sensory Evaluation of Honey Certificate Course last October, using “sensory evaluation tools and methods to educate participants in the nuances of varietal honey,” Harris said. Northern California public radio station KQED spotlighted the course on its “Taste This” program.
And we owe it all to honey bees.
Pollination ecologist Stephen Buchmann of the University of Arizona (who received his doctorate in entomology from UC Davis, studying with native pollinator specialist Robbin Thorp), writes in his book, Honey Bees: Letters from the Hive, that each worker bee “may make four to ten or so flights from the nest each day, visiting hundreds or many thousands of flowers to collect nectar and pollen. During her lifetime, a worker bee may flown 35,000 to 55,000 miles collecting food for her and her nest mates. One pound of honey stored in the comb can represent 200,000 miles of combined bee flights and nectar from as many as five million flowers.”
Take a 16-ounce jar of honey at the supermarket. That represents “the efforts of tens of thousands of bees flying a total of 112,000 miles to forage nectar from about 4.5 million flowers,” writes Buchmann.
Of course, we primarily appreciate honey bees for their pollination services (one-third of the food we eat is pollinated by bees) but honey is more than just an after thought.
It's been described as “liquid gold,” “the nectar of the gods” and “the soul of a field of flowers.” Frankly, it's nothing short of miraculous.
And well it should be.
A honey bee sips honey from honeycomb. (Photo by Kathy Keatley Garvey)
A honey bee sips nectar from a lavender blossom. (Photo by Kathy Keatley Garvey)