The Beauty of Honey: Healing Power for Skin
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Posted on October 1, 2012 in Education, Lifestyle, Ways to Use Honey | Short Link

 

Honey for Healing 
 

Many cultures the world over have recognized the healing benefits of honey and have used honey medicinally for thousands of years. Raw honey (which means specifically, honey that has not been heat treated, filtered or processed), is rich in nutrients including vitamins, minerals, proteins and enzymes. This powerful and natural substance has been known for its beneficial use in treating the following:

 

  • Burns
  • Rashes
  • Wounds (lacerations, incisions)
  • Ulcers (internal and external)
  • Coughs & Laryngitis
  • Acne

  Organic Honey, Raw Honey, Healing Power, Skin Care factoids 

Honey has natural anti-inflammatory and antimicrobial qualities. These qualities are due to an enzyme (glucose oxidase) that converts to hydrogen peroxide,  a powerful anti-microbial agent and a protein (defensin1), which aids in the healing and prevention of infection. In several studies, honey excelled in the healing of burns, outperforming standard burn treatments such as silver sulphadiazine.  

 

Honey Minimizes Scarring 

Honey is hygroscopic, meaning that it has a strong affinity for water and will actually absorb moisture directly from the air. Because of this, when applied to wounds, burns, incisions, etc., honey maintains a moist, healing environment – preventing the scabbing or drying out of the skin as it heals, thus minimizing scarring. 

 Organic Honey, Raw Honey, Natural Honey Beauty

 

Honey for Beauty 
 
Because of honey’s affinity for water and its ability to attract it, applying honey to skin as a facial treatment helps to moisturize and soften the skin and fight the signs of premature aging. Fine lines and wrinkles are often a sign of dehydration. Skin that is properly moisturized from the inside out appears younger and more radiant. Drinking plenty of water, following a nutrient-rich diet, and taking care to moisturize properly, including the application of an at-home honey facial mask, all help to give skin a radiant glow. And because of its antibacterial qualities, honey treatments are also great for acne prone skin, too.    

 Organic Honey, Raw Honey, Skin Carefactoids

You can enjoy a great honey facial mask treatment right at home. (Remember, before using a honey mask, it is important to apply a small amount of honey on skin to test for sensitivities or allergies as honey is a naturally derived substance from plant nectar and may contain trace amounts of pollens.) Check out our suggestion for a sweet organic honey facial mask below.

This simple recipe is all you need to bring some sweet pampering to your skin.  Some recipes for honey masks can contain other added ingredients but organic, raw honey on its own is a fantastic skin treatment. 

Honey continues to be studied for its benefits to digestion,  as well as positive impacts on blood sugar and cholesterol levels. Please see our last blog post for additional news about honey’s health benefits and stay tuned for more on the greatness of this gift of nature  in future blog posts.  

     
 

Honey Facial Mask  
To treat your skin to the healing benefits of honey, simply follow the directions below.  What you’ll need: 
  • Organic, raw honey organic honey, skin care
  • A small container 
  • Small brush for application  
1) Place 1-2 TBS of honey in a small bowl.
 
2) Set bowl in a dish of warm (not hot) water for a few moments to soften the honey. 
 
Note: You may also stir the honey with a warm (not hot) spoon for the same effect. Take care not to expose the honey to undue heat as heat exceeding 110 degrees may kill the active enzymes in the honey, reducing its healing properties.
 
3) Apply to face and neck with a small brush and leave  on for 15 – 20 minutes while you relax and enjoy a sweet moment. 
 
4) Remove with tepid water, and follow with a  moisturizer of your choice.
 
 
 
 

 

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Honey: The Gold Standard for Fueling Our Brain
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Posted on September 26, 2012 in Education | Short Link

 

Did you know that honey is medicinal? We recently visited with Dr. Ron Fessenden, MD, MPH, an expert on organic honey’s physiological benefits, which include regulating blood sugar, reducing metabolic stress, and promoting recovery sleep.

 

 

Dr. Ron Fessenden, a retired physician and chairman of the Committee for Honey and Health in America (a non profit organization), now travels around the country with this message: “Honey is not a sweetener, it is a wonderful food – the golden standard for fueling our brain.” 

Recently, Fessenden visited our farm and shared what he has found to be honey’s three most significant health benefits. We felt this information was important enough to share, so please forward it on to your friends and family, or watch Fessenden’s full presentation on our youtube channel.

 

BloodSugar1. Regulating blood sugar

The fact that honey regulates blood sugar may seem counter-intuitive (how can a sugar regulate blood sugar?).  The secret behind its ability to do so lies in its balance of fructose and glucose.  When you eat honey, the fructose portion allows the glucose to be taken in by the liver to form glycogen – which becomes available for the brain, heart, kidneys, and red blood cells.  This enhances the functioning of those essential organs and tissues, while removing glucose from circulation and thus lowering blood sugar.  Studies have shown that honey does not raise blood sugar or insulin levels, and produces more liver glycogene than any other food on a per gram basis!  As a result, eating honey can help prevent a host of diseases associated with consistently elevated blood sugar levels, including type 2 diabetes, obesity, depression, and Alzheimer’s disease.

 

metabolism2. Reducing metabolic stress

All stress — whether emotional, psychological or physiological — is translated in the body as metabolic stress, a function of the adrenal gland producing adrenalin (the ‘fight or flight’ hormone) and cortisol, which stimulates the breakdown of muscle protein into amino acids for the liver to make new sugar.  This occurs when the brain thinks it’s in danger of running out of fuel, such as when we exercise and during the night fast.  Since honey produces liver glycogen — our brain’s energy reserve, honey consumption in the morning, before bed, and at regular intervals throughout the day (especially before and after exercise) ensures an adequate store of liver glycogen for the brain and prevents or reduces the release of stress hormones.

 

sleep3. Promoting recovery sleep

As described above, eating honey before bed re-stocks the liver’s glycogen supply, helping you get through the night without the brain triggering a ‘crisis’ response to low fuel levels.  Additionally, honey contributes to the release of melatonin, the ‘wellness hormone’.  Melatonin inhibits the release of insulin, further stabilizing blood sugar levels during the night.  In addition to being necessary for restorative sleep, melatonin helps enhance immunity and facilitate the rebuilding of tissues during rest. 

Organic Honey and healthSo how much honey should you eat? Dr. Fessenden recommends 3 to 5 tablespoons per day — with no side effects, risks, or negative health consequences. What other medicine can say that?!  For some great organic honey snack recipes to keep you going throughout the day, visit our website.

 To learn more, watch Fessenden’s full presentation on Honey and Health online or check out his website. We hope you find this information as valuable as we did!

 

 

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How an Organic Beekeeping Class Can Help Save the Bee Population
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Posted on July 27, 2012 in Beekeeping Classes, Education | Short Link

 

Richard Spiegel and Jenny Bach love bees.

Each of them has their own unique way of celebrating the beauty of a creature that brings so much abundance to our environment. At a crucial moment on the planet, when the bee population worldwide is being threatened, they are teaming up to present an Organic Beekeeping class that teaches future generations of beekeepers how to sustainably nurture bees and help them flourish.

Richard Spiegel, Volcano Island Honey Co.


Jenny Bach, Bee Love Hawaii

 

Meet Teachers Richard and Jenny

Richard owns Volcano Island Honey, producer of a unique and exquisite delicacy, Rare Hawaiian Organic White Honey that comes from his small commercial apiary. Jenny is a hobby beekeeper who tends to bees on her holistic apiary, “Bee Love.” Although their approaches to beekeeping differ slightly, they both share a single vision of a world in which bees contribute positively to the Earth’s eco-system and receive the same respect in return.

Beekeeping class students checking bee hives

 

Saving the Bee Population

There are many reasons for the recent decline in the bee population.  Some of the biggest speculated influences are human use of Genetically Modified Organisms (GMO’s) and “Terminator Seeds,” Varroa mites, and other parasites and pathogens. Considering that commercial beehives pollinate roughly one-third of America’s crops, including favorites like peaches, apples, and cherries, a rapid loss of bees can potentially have an effect on our food supply that is just now being seriously considered.

The importance of bees in the lives of Americans does not end with the availability and quality of agriculture. Small businesses like Richard’s honey company depend on a thriving bee population.

Beekeeping class at Volcano Island Honey farm

 

Sustainable, Organic Beekeeping

Responding to requests for this class, Richard and Jenny come together to teach sustainability and responsibility in beekeeping, and planetary stewardship.  Richard offers students the perspective of organic beekeeping as a commercial endeavor, doing his best to maintain an natural apiary to produce the finest organic Hawaiian honey while also considering the real costs and decisions that go into producing honey for a profit. Jenny has the luxury of intimately tending her bees, and incorporating practices in organic beekeeping that some commercial keepers find impossible, despite their love of the animals.

 Honey bee on Kiawe blossom

Here is one student’s account of her experience after taking Richard and Jenny’s class. Kelli Bolger received a rare opportunity to learn beekeeping from some of the most passionate and compassionate people in the field…

If you simply asked me to spend the day sitting in a room with 20 “rugged individualists” (a category, Richard noted, which would include most beekeepers), I may have been a little hesitant. And yet, after doing just that, I came away energized and excited about my adventures ahead.

The first day of our Organic Beekeeping course was thoroughly enjoyable and enlightening. The energy of the class was perfect. Richard and Jenny are quite obviously knowledgeable about the world of bees, but more than that – they are emotionally invested and connected to it. After acknowledging that beekeepers, as individualists, tend to find their own way of doing things, Jenny and Richard shared their own perspectives and experiences. It was thought provoking to see the ways in which their perspectives overlapped – or didn’t – and how their mutual respect for one another and for the bees brought it all together. The conversation was fluid and flexible, and allowed for Richard and Jenny to share ongoing insights and questions that reflected the evolving nature of working with bees and the natural world.
Venturing into the social world of a bee colony – which can be seen as a Super Organism communicating through pheromones and dance – was fascinating. There is no way a beginner course like this could fully explore these topics, but Jenny and Richard did an excellent job of covering the basics of different roles within the hive, communication, reproduction, and the relationships of the bees to the environment outside of the hive. These relationships between the bees and the rest of the world got an extra close look, as the world of modern humans is colliding with the world of bees and having undesirable effects that we are only beginning to understand. Having this information will help us to be more conscious of our relationships with our own hives in the future, hopefully contributing to an overall shift towards increasingly respectful and responsible beekeeping.

I was ultimately pleased with the class, left feeling content and hopeful, and I arrived home full of amazing “oh my gosh, you wouldn’t believe…” information to share with my family. That night, I dove into the assigned chapters in the book and was happy to find them easy to read, reinforcing what was shared during class. Several questions came and went, and I should have done a better job of recording my thoughts before they slipped away during the week. I am eager for the next session and for the most exciting aspect of the experience – that one day in the near future I will have a hive of my own to watch and learn from.

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UH Honeybee Project- Varroa Treatments
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Posted on November 3, 2011 in Beekeeping | Short Link

treatment_recommendations_(online)

Modern Beekeeping Challenges in Hawai‘i
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Posted on November 2, 2011 in Beekeeping | Short Link

In its pure form, beekeeping is a joyful activity that can be peaceful and rewarding for beekeepers. Unfortunately, it is not quite as simple as it used to be because of the confluence of diseases now threatening bee populations worldwide.


Hawaii‘’s geographic remoteness kept it isolated from the spread of new diseases for a long time. But in just the past few years, several new pathogens have arrived, with serious consequences for bees and beekeepers around the State.


In this picture, you can see several Varroa mites - 1/4-inch round, pink mites - attached to bees' backs.




The three main pests affecting Hawai‘i Island include: 1) Varroa mite, 2) Small Hive Beetle, and 3) Nosema cerenae, a parasitic fungus. These pathogens are not related by cause and effect, but their impact does seem to ‘pile up’ — such that their combined effect is more serious (and complicated) than each one individually.


Arguably the most dangerous of these pests is the Varroa mite, an ‘ecto-parasite’ that feeds on the blood of adult and developing bees (like a tick). While Varroa likes to feed on both worker (female) and drone (male) bees, it prefers the drones because of their larger size — allowing the mite to reproduce more quickly.


Like other pests, Varroa can spread quickly throughout a beehive because of honeybees’ social nature. Bees interact constantly: passing honey, nectar, and pollen back and forth, cleaning each other and honeycomb cells, and feeding brood (babies) and the queen.  Controlling bee diseases, therefore, requires a deep understanding of bee behavior and colony life.


Varroa’s debilitating effect is not only in its ability to shorten bees’ lifespan, but also its potential to serve as a vector for viruses. Certain viruses have always existed in bees’ guts at a baseline level, but when those viruses get injected into the bees hemolymph (blood) by the mite, they multiply rapidly and kill the host bee. Since we cannot treat the viruses directly, many beekeepers have turned to focus on controlling Varroa.


Since Varroa reached Hawaii in 2009, island beekeepers have scrambled to save their bees. In this three-part blog series, we report on VIHC’s experience with Varroa, which began in 2007 with a grant from Western Sustainable Agriculture Research and Education (SARE).


Organic Varroa Management & Beekeeper Education in Hawai‘i project sponsored by:


wsare_logo_lowThis project was funded by a grant from the Western Sustainable Agriculture Research and Education Program.

The Varroa Mite: A Threat to Beekeepers, Farmers, and Eaters
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Posted on November 2, 2011 in Beekeeping | Short Link

Varroa was first identified in 1904 in Java. Since then, it has spread around the world. It first arrived in the U.S. in Maryland in 1979, and reached ‘Oahu in 2007 and Hawai‘i Island in 2008. While mainland beekeepers have learned how to cope with Varroa over the last three decades, Hawai‘i’s beekeepers have only gained experience in the past three years!

Thus, learning from beekeepers in other places can be extremely valuable, as they share what treatment methods have and have not worked. On the other hand, Hawai‘i’s diverse environment makes it more challenging to identify effective treatment options, since bees, pathogens and treatments work differently in different microclimates.

Students at our beginning beekeeping course in July 2011 examine honeycomb frames for the first time. Hawaii beekeeping extension specialist, Danielle Downey, stands by (far right) to answer questions.

What does not change from place to place, is the immense impact that bees have on humans and the environment. When bee populations decline, it affects the broader agricultural industry because of the crucial pollination services that bees provide. In Hawai‘i, some of the crops dependent on honeybees include coffee, macadamia nuts, melons, tomatoes, cucumbers, citrus, avocado and guava.

There are many different perspectives on how to deal with bee diseases. Some people believe that bees should not be treated at all, and allowed to develop their own resistance over time through the process of natural selection. In Italy, honeybee colonies have been found to build a resistance to Varroa over 10-15 years, but with a population decline of about 95%! Relying on natural selection implies a long ‘return’ time for pre-Varroa population levels to come back.

For this reason, many beekeepers and farmers believe that we cannot wait for natural selection to take effect, since a sharp decline in bee populations would have immediate economic and food security repercussions. At Volcano Island Honey Co., we chose to respond proactively, by experimenting with different organic treatment options even before Varroa reached Hawai‘i Island.

State beekeeping extension specialist, Danielle Downey, helps match island beekeepers with island farmers to help overcome the recent onset of bee diseases. which threaten bee populations as well as both honey and food production.

When Varroa hit Oahu in 2007, we applied for a Western Sustainable Agriculture Research and Education grant to do preliminary tests on organic treatment options. Little did we know that shortly thereafter, the mites would arrive on Hawai‘i Island, and our precautionary research efforts would transform into a survival strategy.
As organic beekeepers, we are committed to using no toxic chemicals in our operation. Instead, we established a four step IPM (Integrated Pest Management) method, involving the following steps:
1. Establish a threshold to identify when pest control action must be taken (i.e. 50 mites per hive per day).
2. Use prevention methods as a long-term strategy to combat diseases.
3. Monitor pest levels to identify when an infestation threshold is reached and control methods are required.
4. Implement control methods when prevention is no longer effective or available.

Control methods must be evaluated for their effectiveness and risk, starting with the least risky, most effective option first. As mentioned, because of Hawai‘i’s extreme environmental variation, treatments successful in one microclimate may not work in others — making it more challenging to find an appropriate option for different local conditions. According to Ethel Villalobos of the University of Hawai‘i’s Honeybee Project, the best approach to finding an effective treatment in Hawai‘i is looking at the big picture first, and then narrowing the options down to see what is appropriate for your local circumstances.

Organic Varroa Management & Beekeeper Education in Hawai‘i project sponsored by:

wsare_logo_lowThis project was funded by a grant from the Western Sustainable Agriculture Research and Education Program.

 

Volcano Island Honey Co. vs. Varroa
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Posted on November 2, 2011 in Beekeeping | Short Link

At VIHC, we have tried various different treatments to combat Varroa. The methods we’ve tried include ‘drone removal’, a biomechanical approach to remove drone brood — Varroa’s favorite food — and thereby kill mites feeding on the brood. We have also tried applying formic acid, sugar spray and sugar powder, and alcohol.

By far the most effective treatment was formic acid, applied using Mite Away Quick Strips (MAQS). This method works by lowering the pH level in the hive — which the bees can tolerate but the mites cannot. MAQS effectively fumigate the hive and, while temporarily uncomfortable for the bees, there appear to be no long term negative side effects. After studying formic acid treatments over two years, Villalobos reported that the bees’ reaction subsided significantly while mite mortality levels remained constant.

The single biggest lesson we have learned over the past two years, is that it’s crucial to keep our bees strong and clean. Thus, treating the bees with sugar yielded surprisingly positive results, presumably because it incentivized grooming and cleaning behavior.

Students at our beginning beekeeping course, taught in collaboration with Bee Love Apiaries, enjoyed examining their first beehive. The unique range of perspectives about if, and how, to treat for bee diseases made the course extremely valuable and timely!

An additional treatment approach we’ve tried most recently, involves stock improvement — or selecting for bees with particular hygienic behavior effective against varroa, attributed to a set of ‘Varroa Sensitive Hygiene’ genetics. Known as ‘VSH’, this desired hygienic behavior is a specific trait, allowing the bees to recognize that a mite has crawled into the honeycomb cell where a bee pupa is developing, then open up the cell and clean it out by cannibalizing the pupa, thereby destroying the mite.

VSH behavior was first documented in the 1960s at Ohio State University, where researchers discovered that one gene is responsible for uncapping the cell, and a second for removing the larva. These VSH genes are present in the honeybees genome, but tend to be expressed at a low frequency. Rather than being dominant or recessive, VSH genes seem to be expressed proportionally, as a percent of the VSH present in the parent bees; with 100% VSH, one can hardly find any mites in the hive.

The theory behind this phenomenon is that Varroa probably existed millions of years ago, and was effectively combated through natural selection. Over time, Varroa disappeared, and bees no longer needed to express their Varroa resistant genes. But the genetic diversity providing the potential to combat Varroa remained hidden in the honeybee genome.

This summer, Tom and Suki Glenn of Glenn Apiaries in California visited several Hawai‘i Island beekeepers, including VIHC, to artificially inseminate queens with semen from VSH drone bees. The Glenns explained that artificial insemination is essentially an acceleration of natural selection.

This summer was the Glenns fourth visit to Hawai‘i Island in two years. Their idea is to continuously inseminate with VSH semen, to reach VHS levels of nearly 100%. Bees with a high percent of VSH genes also seem to prevent other diseases, such as foulbrood, chalkbrood, and the small hive beetle. From the Glenns experience, artificial insemination has been very successful: with VSH bees, they have not had to treat their hives since 2001.Their work is helping to diversify the gene stock now present in Hawai‘i, by introducing and selecting for new genes.

Beekeeping is still a joyful, if a more complex, activity. At our Beginning Organic Beekeeping course this summer — which we co-taught with Bee Love Apiaries — we mirrored the complexity of modern beekeeping with an amazing array and interplay of different perspectives and viewpoints about if, and how, to treat for bee diseases.


Organic Varroa Management & Beekeeper Education in Hawai‘i project sponsored by:


wsare_logo_lowThis project was funded by a grant from the Western Sustainable Agriculture Research and Education Program.

It’s Got to Bee in the Genes
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Posted on August 24, 2011 in Beekeeping Classes | Short Link

On April 30, 1898, my grandfather, Ben Byer wrote in his diary, “got 1 swarm bees.” He was 15 and living near Glendale, Arizona. His future father in-law also had bees, and his grandpa helped some. His journal entries sound similar to all beekeepers with entries about getting swarms, and making hives. “I have 23 stands, made over some bee racks, and worked at honey house. Shot 6 bee birds.” “Papa went to Glendale, bought paint and I painted some hives, made racks and put on 4 supers.” “Extracted some” “I nailed together some bee hives.” “extracted and caned some honey.” “I extracted some honey and fixed my wax for sale.” By the time he was 20, there is an entry which says, “My crop is about 1,300lbs and increase from 23 to 38 colonies.”


Langstroth discovered bee space in 1851. Mehring invented a machine that made embossed wax foundation in 1857. The centrifugal extractor came along in 1865, and the bellows smoker in 1873. My grandfather was a “modern” bee keeper and the bee business was booming. In 1872 Gen. Allen brought bees from San Diego, California to Tucson, Arizona, and 30 years later The Arizona Daily Star reported that the bees were still doing well, even as swarms in the mountains. Perhaps these were the swarms my grandfather caught.


It’s amazing to me that 160 years later beekeepers are using the same equipment, although now you can buy plastic foundation. It was only colony collapse disorder, mites, hive beetles, pesticides, and neonicotinoids which made us question what are we doing to the bees. As the bees started to disappear, we started asking questions, experimenting with Top Bar Hives, and natural and organic ways of keeping bees.


As the classes come to an end, we have the information we need to be bee keepers, thanks to Jenny Bach and Richard Spiegel. We have the resources in Danielle, Lauren, Ethel, Scott, and the Big Island Bee Keepers Assoc. We have a way to keep in touch and support each other, thanks to Callie. It is time to get our hives, and find our bees. They will teach us the rest. As for me, I’m thinking it’s got to be in my genes.


Posted by Mary Ann Smiles


wsare_logo_lowThis project was funded by a grant from the Western Sustainable Agriculture Research and Education Program.

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Bees and Bacchanalian Feasts
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Posted on August 24, 2011 in Beekeeping Classes | Short Link

Our last class took place at Jenny Bach and Jio Rosenberg’s beautiful homestead in Lapahoehoe, Bee Love Hawaii. After three weeks of hearing about beekeeping from those with great experience, we were all eager to get started. Where should we acquire a hive? How is a swarm caught? Once in our swarm trap, how is the ball of bees transferred to the hive? Well, we could build our own hives, have them shipped from the mainland, or coax an established beekeeper on-island into passing on his used hives. As for catching a swarm, we were given a swarm trap resembling a large brown paper-mache flowerpot with a lid. A potent pheromone placed inside attracts bees looking for a new home. With one swift and vigorous shake, the swarm is transferred into the open hive or onto the ground directly in front of the hive entrance.

Later that morning, Jio and Jenny lovingly opened a top bar hive. The process seemed minimally invasive, as most of the top bars were allowed to remain in place and only the first five were removed and examined. With no pre-existing rectangular frame upon which to build, the bees created comb with graceful and delicate rounded edges. We all had the chance to hold a bar, and it was interesting to note everyone’s increased confidence and comfort level since first opening a hive only two weeks before!

The day came to a close with a mead-tasting. Also called honey wine, it is made by fermenting a solution of water and honey. Having read Arthurian Legends and Viking sagas as a child, and remembering bacchanalian feasts fueled by over-flowing goblets of golden mead, I was eager to sample this most ancient of drinks!

Some meads were clear, others a little cloudy, perhaps from the addition of lilikoi juice or other fruity additions. Some were sweet and reminiscent of white wine, while others tasted more yeasty and beer-like, with a champagne-like effervescence.

Enthused, I did a little research. It turns out the earliest archaeological evidence for the production of mead dates back to around 7000 BC. Historically, meads were fermented by wild yeasts and bacteria from the skins of the fruit used or from the honey itself. Human preoccupation with making and consuming alcoholic drinks led to endless experimentation, as evidenced by the hundreds of different meads to be found today, flavored with everything from blackcurrants to chili peppers – and in our class, passion fruit and cacao!

A big thank you to Richard Spiegel and Jenny Bach, and to the many experts and teachers who came together to share their time and expertise with us. We leave inspired and ready to start on our own beekeeping adventures!

Posted by Monika Hennig


wsare_logo_lowThis project was funded by a grant from the Western Sustainable Agriculture Research and Education Program.

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Learning by Doing
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Posted on August 24, 2011 in Beekeeping Classes | Short Link

What an amazing experience this has been. Jenny and Richard have done a great job of consolidating their many years of experience into a four day class. I feel I have the knowledge and confidence to start my own bee colony and begin the “learning by doing” phase of beekeeping.


It is great to be part of this new group and have such great resources. I am also encouraged to see the gentleness and caring everyone has for the honey bees. Jenny and Richard’s affection for them is plain to see but I was happy to see the class have such a deep commitment to the bees.


Top Bar Hive at Jenny’s farm. A hive with a view--looking out to the ocean!




Looking in the window to see the bees.




Jenny explains what to look for in the hive.




Part 1: Jio and Jenny gently open up the hive.




Part 2: Jenny and Jio show us the honeycomb attached to the Top Bar.




The stars of the show!




Bees- our reasons for bee-ing!





Posted by Christine Young



wsare_logo_lowThis project was funded by a grant from the Western Sustainable Agriculture Research and Education Program.

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