"honey" news and stories

We've recently discovered that the cute bear on the supermarket shelf is just the tip of the iceberg when it comes to honey.

Learn how to boost the flavor of an everyday honeypot with fresh rosemary.

Gena visits Ted at Savannah Bee.

Part of a continuing summer series by grilling expert Gena Knox.

When most people think of honey, they think of breakfast and hot tea, but honey is actually one of the most versatile ingredients in the kitchen -- so versatile, in fact, that I use it on an almost-daily basis. A natural way to sweeten marinades and salad dressings, honey can be used to add flavor to savory dishes and not just desserts.

Of course, as with any food, you want to use a good quality honey. One of my favorites is Savannah Bee, and my friend Ted, the owner behind this delicious honey, has chosen his favorite full-bodied honey for grilling. The rich amber color and robust flavor stands up to the smokiness of grilled foods and the easy, no-spill pump isn't bad either.

Photo: Justusthane, Flickr.

Florida's honeymakers, already adept at catching flies, have lately been buttonholing politicians, successfully pressing for new legislation that experts say should save the state's honey industry.

The Florida legislature this month approved a bill prohibiting the production and sale of adulterated honey -- a racy-sounding term that encompasses the honey-fructose blends and chemically treated honeys that have flooded the market over the past decade. While Florida is the first state to issue an official honey standard, Nancy Gentry, who chairs the Florida Honey Bee Technical Council, says as many as 28 states are contemplating similar legislation.

"We're already seeing significant changes," Gentry reports. "We're going to take blended honey products off the shelf in Florida."

The American honey industry was decimated in the 1980s by the Varroa mite, which took down more than 20 percent of hives nationwide.

Bees fly to the hive on the hotel rooftop. Photo: The Fairmont Washington, D.C.

Some permanent hotel guests in the nation's capital are definitely causing a buzz. The Fairmont Washington, D.C. recently brought 105,000 Italian honeybees to their roof to make the sweetener for the hotel's restaurant, Juniper.

As "chief beekeepers," executive sous chef Ian Bens and executive pastry chef Aron Weber share the responsibilities of maintaining the three colonies -- Casa Bianca, Casa Bella and Casa Blanca.

So why bees? Weber tells Slashfood he got the idea when he visited the Fairmont Royal York in Toronto and saw their rooftop hives flourishing in an urban setting. The D.C. Fairmont already had an interior courtyard garden that produced fresh herbs and edible flowers like lavender, peppermint and rosemary, so the bees seemed like a logical step to further extend the chefs' ideology in keeping products as fresh and local as possible.