Santa Fean NOW April 2 2015 Digital Edition

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Santa Fe Honey Salon

high-quality products locals are buzzing about

is not that stuff that comes in bear-shaped bottles at the supermarket. “Grocery store honey is heated to go through pumps and valves; its consistency changes,” he says. “For me, honey is the sweet product that happy bees produce. To be a top-notch honey, it has to be extracted centrifugally and packed gravity fed.” Ramirez’s raw, unfiltered, extra-virgin honey is either local (from New Mexico) or regional (from a network of people he trades with around the western United States). It comes in glass jars that range in price from $15 to $36. Although honey is the backbone of his business, Ramirez also sells fresh, multicolored bee pollen, handcrafted soaps, candles, wall décor, and honey beverages. “We only carry awesome products,” Ramirez laughs, explaining how he and his wife, with whom he opened the shop in September 2014, can make 150 bars of soap in 10 hours. And their goal for 2015? “To produce more products ourselves—only products you cannot find in

“There is much more to the honey than what we see here,” says Santa Fe Honey Salon owner Gadiel Ramirez.

the corporate world,” he says. “It’s been awesome,” Ramirez continues. “In Santa Fe, you’ve heard a million times how businesses go down. We are the opposite of that story.” Santa Fe Honey Salon and Farm Shop, 554 Juanita, 505-780-8797,

Chamber Music Society of Lincoln Center on Tour From left: Daniel Hope, Paul Neubauer, Wu Han, and David Finckel


longtime friends perform Schumann, Brahms, and Mahler

by Emily Va n Cle ve PIANIST WU HAN was never a fan of making live recordings—until last month. That’s when the co-artistic director of the Chamber Music Society of Lincoln Center recorded works by Schumann, Brahms, and Mahler in New York City’s Alice Tully Hall with cellist David Finckel (her co-artistic director), violinist Daniel Hope, and violist Paul Neubauer. “It’s a really intense experience to record when the audience is there and you know The New York Times critic is there,” Han says. “The reason I agreed to do it was because I knew David and I were playing with two of the greatest players in the world, Daniel and Paul.” 14

The quartet is taking its program of Schumann’s Piano Quartet in E-flat major, Brahms’s Piano Quartet No. 1 in G minor, and Mahler’s Piano Quartet in A minor on the road for a nine-concert tour, which stops at The Lensic on April 6. Although the live recording isn’t yet available for public release, advance copies will be available at the concert. “We had two performances in New York, so what we did was select the movements we liked best from each performance and put them together on the CD,” Han says. “I’m happy with the result.” Han and Finckel, who have been married for 30 years and were named Musical America’s Musicians of the Year in 2012, wanted to record the Schumann and Brahms quartets because, Han says, “they’re different from each other, but both are romantic, juicy music.” Hope suggested the Mahler, a one-movement work the composer wrote when he was a teenager, and his only surviving chamber music piece without voice. “Not that many people know the Mahler, and it deserves more attention,” Han says. “We’re playing three great romantic quartets.” Performance Santa Fe presents Chamber Music Society of Lincoln Center on Tour, April 6, 7:30 pm, $27–$100, The Lensic Performing Arts Center, 211 W San Francisco,


THE JURY’S OUT ON whether consuming local honey can ease allergy symptoms, but that doesn’t stop Santa Feans from flocking to the Santa Fe Honey Salon, hoping to cure runny noses and relieve sinus pressure. This time of year, owner Gadiel Ramirez recommends using Mountain Wildflower honey, a thick variety that comes from high-desert elevations where juniper thrives. “Sit down . . . and go at it with a big old spoon,” he says. Or, you can indulge in “your favorite dish,” he adds. “As long as you put honey on top, it will be even better.” At any given time, Ramirez has about 20 types of honey for sale, all of which can—and should—be sampled by curious customers. “It’s a multisensory experience; each variety has a personality,” Ramirez says, explaining how the taste, smell, and texture of each product is different. “Most of my new customers, they don’t know where to start,” he notes. “They’re overwhelmed. It’s like going to a restaurant and looking at the wine list.” Ramirez begins by explaining that his honey

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