Skip to main content

Carmel Honey Company at Earthbound Farm


Yesterday morning there was another great event at Earthbound Farm: Jake, the 13-year-old beekeeper and owner of Carmel Honey Company, was talking about bees, honey, and beekeeping. Since my Precise Kitchen Elf is interested in having bees here at our new house, I figured it was a great way to keep him interested. 

I had met Jake when I interviewed him a couple of years ago. It's wonderful to see how much his business has progressed! He's quite impressive and a font of knowledge about bees.


He spoke about the plight of bees, explained the politics of the hive, extolled the benefits of honey, and - the best part - let us taste his honeys. So awesome.


After the talk, we wandered through the garden and looked for bees. They were everwhere, but there were tons buzzing around the flowering oregano.




I'm not sure I was completely successful. While R was excited about the bees, he was actually more intimidated about beekeeping after hearing Jake speak. Darn it.


I need to rethink my strategy to get a beekeeper in the house!

Comments

  1. He may change his mind back again. If I remember correctly my brood was pretty fickle at that age.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.