Bees are a Buzzin’ at Gilfillan Mary Lynne Spazok
If the bee disappears off the surface of the globe, then man would have only four years of life left. No more bees, no more pollination, no more plants, no more animals, no more man.—Albert Einstein Gilfillan’s seasoned honey farmer, apiarist John Crist agrees with Einstein and asserts, “Bees are important indicators for the health of our ecosystem. When something is wrong with our bees, something is wrong in the environment! One out of every three bites of food we eat is pollinated by bees. In North America alone, honey bees pollinate nearly 95 kinds of fruits and nuts, including almonds, avocados, cranberries, and apples. Each of us relies on bees and their pollination services every day.” To sustain a chemical-free, responsible apiary is a labor of love. You will find John at Gilfillan Farm early in the day overseeing the farmstead’s bee boxes. Besides the initial monetary investment in the hive (or box) and the queen and her court, quality honey harvest takes time, energy, and dedication. Consumer education is paramount as demonstrated by John’s tools of Tools of the trade the trade exhibit. Is raw or organic honey superior? Is local honey better? Where can I buy quality grocery store honey? Which floral varietal is best? John’s advice is “Let the buyer beware!” First, all honey is not created equal. Second, educate yourself about raw unfiltered versus supermarket varieties. Apart from the type of nectar collected by the bees, multiple factors related to the floral source influence its quality, including weather, soil, landscape, and pollution. Other determinants are beekeeping practices, ethics, legal policies, and the use of invasive chemicals to fight Varroa destructor mites and small hive beetles. John states, “My foremost advice is to choose unadulterated and macrobiotic raw honey directly from a trusted, regional beekeeper. If you possess the passion of going the extra mile to trace your nutrition source, request an on-site harvesting visit.” Honey flavor nuances change constantly. Each year, honey diversity varies due to rainfall, nectar sources, and sunlight, affecting what flowers, plants, and trees are in bloom when bees collect nectar and pollen. Taste is subjective and personal, so not every variety is going to “wow” everyone. If you are using honey in a beverage and in recipes, experiment with a few varietals. The taste of honey labelled “floral blend” Q: What did the bee say or “multiflora” varies according to to the flower? the different floral types from which A: Hello honey! the nectar is collected. If you are not satisfied with eating honey from unidentified floral varietals, then explore Pennsylvania’s mono-floral varietals, including distinctive flavors like knotweed honey, goldenrod, clover, and buckwheat.
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UPPER ST. CLAIR TODAY
Spring 2016
Refined sugar vs. honey Replacement and elimination of refined sugar (empty calories) in your nutritional regime is a positive step to reclaiming and rejuvenating your health. In a recent study, the average American consumes 175 pounds of sugar a year, which equates to 46 teaspoons a day! With no nutritional value, sugar robs the body of nutrients, vitamins, minerals, and enzymes. So, when beekeepers are not accessible and the local farmers market is out of season, “for-profit” grocery store honey can be satisfactory. However, an enlightened consumer should read the product label and seek “true source certified.” There is a contrast between honey syrup (flavored corn syrup, cane sugar) and unprocessed honey. “Certified organic” quantifies a set of stringent organic standards (Organic Agriculture Certification Council) which includes nectar source, foraging area, bee management, and extraction process. Even a bargain hunter should think twice about tainted import foodstuffs, which may not be guaranteed free of pesticide or environmental pollutants. The United States imports Chinese honey, which is notorious for containing the antibiotic chloramphenicol to deter bees from falling ill. The European Union prohibits Chinese honey imports; however, U.S. imports are re-packaged and deceitfully sold as “local.” Although all honey is natural (derived from the nectar of flowers), not all honey is “raw” or pure. Import honey is heated and pasteurized to retain shelf life. Americans consume 450 million tons of honey a year—three times the 150 million tons produced in the U.S. annually (statistic from the U.S. Department of Agriculture). It is extremely difficult for boutique beekeepers to compete with mega exporters’ second-rate foreign honey. Consumers often feel it’s impractical to support relatively pricey local honey when faced with budgetary constraints and limited spending power. A bee is an exquisite chemist.—Royal beekeeper to Charles II Where would we be without bees? As nature’s critical pollinators, scientists have determined that bees pollinate 70 of the approximate one hundred crop species that feed 90% of the world. Bees are losing habitat due to intensive monoculture-based farming, pristine green (flower-barren) suburban lawns, and the destruction of native landscapes. Simply by planting flowers in your garden, yard, or a planter, bees will forage. Plant plenty of the same type of bloom in mass since bees thrive on volume (a square yard is a good estimate). Avoid chemical treatments (neo-nicotinoid chemicals and pesticides), which negatively affect the bees’ autoimmune system and are major culprits in Colony Collapse Disorder (CCD) of bees. Fertilize with mushroom manure and mulch with organic compost. And don’t forget hydration. No fountain or stream nearby? A shallow vessel filled with water, preferably filtered, is a great alternative.