Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme
The Sweet Lowdown: Honey 101
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She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dara Thompson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darathompson"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_103164":{"type":"posts","id":"bayareabites_103164","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103164","score":null,"sort":[1447430404000]},"guestAuthors":[],"slug":"thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme","title":"Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme","publishDate":1447430404,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.","status":"publish","parent":0,"modified":1571962192,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":290},"headData":{"title":"Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme | KQED","description":"This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme","datePublished":"2015-11-13T16:00:04.000Z","dateModified":"2019-10-25T00:09:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103164 http://ww2.kqed.org/bayareabites/?p=103164","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/","disqusTitle":"Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/103164/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103164/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_9017","bayareabites_876","bayareabites_14012","bayareabites_15071","bayareabites_530","bayareabites_2962","bayareabites_1031","bayareabites_199"],"featImg":"bayareabites_103235","label":"source_bayareabites_103164"},"bayareabites_83738":{"type":"posts","id":"bayareabites_83738","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83738","score":null,"sort":[1403289286000]},"guestAuthors":[],"slug":"the-sweet-lowdown-honey-101","title":"The Sweet Lowdown: Honey 101","publishDate":1403289286,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83764\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honeybee_flickr_-Matthew_T_Rader.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honeybee_flickr_-Matthew_T_Rader.jpg\" alt=\"Honeycomb. Photo: Matthew T Rader\" width=\"610\" height=\"407\" class=\"size-full wp-image-83764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/infinite-magic/3698654706\">Honeycomb\u003c/a>. Photo: \u003ca href=\"http://matthewtrader.com/\">Photo by Texas Photographer, Matthew T Rader\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Brie Mazurek,\u003c/em> \u003ca href=\"http://www.cuesa.org/article/sweet-lowdown-honey-101\">\u003cem>CUESA\u003c/em>\u003c/a> (6/13/14)\u003c/p>\n\u003cp>Honeybees play a critical role in our food system, pollinating a third of the crops we eat, including tree nuts, stone fruit, and \u003ca href=\"http://en.wikipedia.org/wiki/List_of_crop_plants_pollinated_by_bees\">many other fruits and vegetables\u003c/a>. By harvesting their honey, we also get to enjoy the sweet products of their nectar-gathering labor. We’ve collected some delicious tidbits to help you sweet talk like a honey connoisseur.\u003c/p>\n\u003ch3>From Flower to Hive\u003c/h3>\n\u003cfigure id=\"attachment_83765\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honeybee_lavender_flickr_Danny_Perez_Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honeybee_lavender_flickr_Danny_Perez_Photography.jpg\" alt=\" Bee with lavender. Photo: Danny Perez Photography\" width=\"250\" height=\"250\" class=\"size-full wp-image-83765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee with lavender. Photo: \u003ca href=\"https://www.flickr.com/photos/da100fotos/1835202543\">Danny Perez Photography\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Honey is a food made by honeybees from flower nectar. Flowers produce this sugary substance to attract insects and birds, which help plants reproduce through pollination. A worker bee goes from flower to flower, gathering nectar in her honey sac, while pollen collects on her legs.\u003c/p>\n\u003cp>In the honey-making process, bee enzymes break down the sugars in nectar and transform it into honey through a process of regurgitation and evaporation. A female worker bee produces about 1/12 of a teaspoon of honey in her lifetime of just a few weeks. To produce one pound of honey, bees must visit about 2 million flowers!\u003c/p>\n\u003cp>In addition to making honey, bees secrete beeswax from their abdomen to create hexagonal honeycomb cells in their nests or hives, which they use to store honey and pollen and raise their young. Honeycomb starts out white and then becomes more yellow as honey and pollen accumulate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to honey, bees produce several other products that humans have used as food or medicine. Bee pollen is pollen that has been collected by bees then combined with nectar, enzymes, fungi, and bacteria and packed into granules as a high-protein food for the hive. Propolis is a sticky resinous substance collected from trees and other sources. It is used to seal small spaces in the hive and has antibacterial and antifungal properties.\u003c/p>\n\u003cp>Royal jelly is essentially honeybee baby food. Secreted from the glands of worker bees, royal jelly is fed to young bees for the first three days of their lives, while the queen larvae are nourished on it throughout their development. For humans, royal jelly is sold as a dietary supplement and used in beauty products.\u003c/p>\n\u003ch3>Types of Honey\u003c/h3>\n\u003cfigure id=\"attachment_83766\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/marshalls_honey_varietals.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/marshalls_honey_varietals.jpg\" alt=\"Marshalls honey. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-83766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marshalls honey. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Honey is, of course, the bee product with which people are most familiar. To extract honey from the hives, a beekeeper generally pacifies the bees with smoke and removes the honeycomb, leaving enough honey for the colonies to survive. The beekeeper then scrapes the caps off the honeycomb, where the honey is stored, and harvests the honey using a mechanical honey extractor, which acts as a centrifuge.\u003c/p>\n\u003cp>Once harvested, honey can be processed and packaged in various ways. Most is sold as liquid honey, meaning it has been extracted from the comb. It can also be sold in the edible honeycomb (comb honey) or with pieces of comb immersed in the liquid (chunk honey).\u003c/p>\n\u003cp>From the hive to the market, not all honeys are created equal. Locally sourced honeys are generally raw or minimally processed. Raw honey in its purest form, unfiltered and unpasteurized, may contain tiny bits of pollen and wax. It is believed to have medicinal and antimicrobial properties and may help to alleviate allergies.\u003c/p>\n\u003cp>Most mass-produced honeys are pasteurized and filtered to remove trace amounts of pollen, kill off any bacteria, and produce a more uniform and clear product. Commercial honeys are often blended, meaning that honeys from different floral sources and locales are combined after they’ve been harvested from the hive.\u003c/p>\n\u003cp>Local or varietal honeys, on the other hand, tend to be minimally processed, if not raw, and harvested from a distinct floral and geographic source. Monofloral describes honey that comes from one type of flower, while polyfloral means that the bees visited a variety of floral sources in the same area. For example, wildflower honey comes from the nectar of different local blossoms.\u003c/p>\n\u003cp>The distinct flavor and color of varietal honeys come from their floral source or sources. Such honeys are harvested seasonally, depending on when the flowers bloom. Light-colored honeys, like orange blossom and clover, are generally mild, while darker honeys, like buckwheat, generally have a bolder, richer flavor. As in wine and cheese tasting, there’s a whole vocabulary to describe honey flavors, from fruity or floral to dry or resinous.\u003c/p>\n\u003ch3>How Sweet It Is\u003c/h3>\n\u003cfigure id=\"attachment_83763\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honey_flickr_Slona_Karen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honey_flickr_Slona_Karen.jpg\" alt=\"Honey. Photo: Slona Karen\" width=\"250\" height=\"250\" class=\"size-full wp-image-83763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey. Photo: \u003ca href=\"https://www.flickr.com/photos/sionakaren/3870732249/in/photolist-6U3vQV-53rRoJ-6tugy9-cVuNrm-3deuRj-6egY9U-kW2Qv-MAkA5-bHvaEM-5y9Crx-bu2Uur-5TBrtA-NTtGd-7cwWnx-4Aq4Eu-6FD55A-fSmgUz-u1FDd-5ye11b-MFZq-6CQzbJ-nEN8u-msVLvz-6ohtwa-bgF9T6-7MfHdQ-dGcBKE-nEuoSm-5pveVS-cv5Mx7-9GQvPh-6n2Do-5Q1CRQ-4ePom5-mte1VJ-6fuSqF-aZQswr-hN8B1D-mg761-ad5wEx-85Loig-bFwxrV-hN9H4r-6m5tnV-319Tkp-7MfHdm-9Zd9T-hN955u-9GiktK-iU8c7m\">Slona Karen\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In terms of sugar content, honey is primarily composed of two simple sugars, fructose and glucose, and has about the same sweetness as granulated sugar. It also contains trace amounts of vitamins, minerals, and antioxidants.\u003c/p>\n\u003cp>Over time, raw or minimally processed honey may take on a thick, cloudy appearance, known as crystallization, because of the high concentration of sugars and presence of particles like pollen. To control crystallization, beekeepers may process honey into creamed or whipped honey, which introduces small crystals that help prevent larger crystals from forming.\u003c/p>\n\u003cp>If your honey crystallizes, it can be returned to liquid state by putting the jar in a bowl of warm water. Do this carefully, as overheating can caramelize the sugars and damage the honey. Honey is naturally stable and doesn’t need to be refrigerated. It should be kept in an airtight container in a cool, dry place, out of direct sunlight.\u003c/p>\n\u003cp>Honey can be used as a substitute for granulated sugar in many recipes, adding its own distinct flavor and color. Begin by substituting honey for up to half of the sugar called for in the recipe. Coat your spoon or cup with oil to prevent the honey from sticking. Baking recipes require more careful adjustment, because honey has more liquid than sugar and because it browns more readily. Consult the \u003ca href=\"http://www.honey.com/faq/\">National Honey Board’s website for guidelines\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>You can find \u003ca href=\"http://162.209.13.125:11556/seller/marshalls-farm-natural-honey\">Marshall’s Farm Natural Honey\u003c/a> at the Ferry Plaza Farmers Market on Saturdays and Thursdays, and \u003ca href=\"http://162.209.13.125:11556/seller/snyders-honey\">Snyders Honey\u003c/a> at the market every other Tuesday.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Honeybees play a critical role in our food system, pollinating a third of the crops we eat, including tree nuts, stone fruit, and many other fruits and vegetables. By harvesting their honey, we also get to enjoy the sweet products of their nectar-gathering labor. CUESA has collected some delicious tidbits to help you sweet talk like a honey connoisseur.","status":"publish","parent":0,"modified":1407866222,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":998},"headData":{"title":"The Sweet Lowdown: Honey 101 | KQED","description":"Honeybees play a critical role in our food system, pollinating a third of the crops we eat, including tree nuts, stone fruit, and many other fruits and vegetables. By harvesting their honey, we also get to enjoy the sweet products of their nectar-gathering labor. CUESA has collected some delicious tidbits to help you sweet talk like a honey connoisseur.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Sweet Lowdown: Honey 101","datePublished":"2014-06-20T18:34:46.000Z","dateModified":"2014-08-12T17:57:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"83738 http://blogs.kqed.org/bayareabites/?p=83738","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/20/the-sweet-lowdown-honey-101/","disqusTitle":"The Sweet Lowdown: Honey 101","path":"/bayareabites/83738/the-sweet-lowdown-honey-101","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83764\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honeybee_flickr_-Matthew_T_Rader.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honeybee_flickr_-Matthew_T_Rader.jpg\" alt=\"Honeycomb. Photo: Matthew T Rader\" width=\"610\" height=\"407\" class=\"size-full wp-image-83764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/infinite-magic/3698654706\">Honeycomb\u003c/a>. Photo: \u003ca href=\"http://matthewtrader.com/\">Photo by Texas Photographer, Matthew T Rader\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Brie Mazurek,\u003c/em> \u003ca href=\"http://www.cuesa.org/article/sweet-lowdown-honey-101\">\u003cem>CUESA\u003c/em>\u003c/a> (6/13/14)\u003c/p>\n\u003cp>Honeybees play a critical role in our food system, pollinating a third of the crops we eat, including tree nuts, stone fruit, and \u003ca href=\"http://en.wikipedia.org/wiki/List_of_crop_plants_pollinated_by_bees\">many other fruits and vegetables\u003c/a>. By harvesting their honey, we also get to enjoy the sweet products of their nectar-gathering labor. We’ve collected some delicious tidbits to help you sweet talk like a honey connoisseur.\u003c/p>\n\u003ch3>From Flower to Hive\u003c/h3>\n\u003cfigure id=\"attachment_83765\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honeybee_lavender_flickr_Danny_Perez_Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honeybee_lavender_flickr_Danny_Perez_Photography.jpg\" alt=\" Bee with lavender. Photo: Danny Perez Photography\" width=\"250\" height=\"250\" class=\"size-full wp-image-83765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee with lavender. Photo: \u003ca href=\"https://www.flickr.com/photos/da100fotos/1835202543\">Danny Perez Photography\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Honey is a food made by honeybees from flower nectar. Flowers produce this sugary substance to attract insects and birds, which help plants reproduce through pollination. A worker bee goes from flower to flower, gathering nectar in her honey sac, while pollen collects on her legs.\u003c/p>\n\u003cp>In the honey-making process, bee enzymes break down the sugars in nectar and transform it into honey through a process of regurgitation and evaporation. A female worker bee produces about 1/12 of a teaspoon of honey in her lifetime of just a few weeks. To produce one pound of honey, bees must visit about 2 million flowers!\u003c/p>\n\u003cp>In addition to making honey, bees secrete beeswax from their abdomen to create hexagonal honeycomb cells in their nests or hives, which they use to store honey and pollen and raise their young. Honeycomb starts out white and then becomes more yellow as honey and pollen accumulate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to honey, bees produce several other products that humans have used as food or medicine. Bee pollen is pollen that has been collected by bees then combined with nectar, enzymes, fungi, and bacteria and packed into granules as a high-protein food for the hive. Propolis is a sticky resinous substance collected from trees and other sources. It is used to seal small spaces in the hive and has antibacterial and antifungal properties.\u003c/p>\n\u003cp>Royal jelly is essentially honeybee baby food. Secreted from the glands of worker bees, royal jelly is fed to young bees for the first three days of their lives, while the queen larvae are nourished on it throughout their development. For humans, royal jelly is sold as a dietary supplement and used in beauty products.\u003c/p>\n\u003ch3>Types of Honey\u003c/h3>\n\u003cfigure id=\"attachment_83766\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/marshalls_honey_varietals.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/marshalls_honey_varietals.jpg\" alt=\"Marshalls honey. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-83766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marshalls honey. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Honey is, of course, the bee product with which people are most familiar. To extract honey from the hives, a beekeeper generally pacifies the bees with smoke and removes the honeycomb, leaving enough honey for the colonies to survive. The beekeeper then scrapes the caps off the honeycomb, where the honey is stored, and harvests the honey using a mechanical honey extractor, which acts as a centrifuge.\u003c/p>\n\u003cp>Once harvested, honey can be processed and packaged in various ways. Most is sold as liquid honey, meaning it has been extracted from the comb. It can also be sold in the edible honeycomb (comb honey) or with pieces of comb immersed in the liquid (chunk honey).\u003c/p>\n\u003cp>From the hive to the market, not all honeys are created equal. Locally sourced honeys are generally raw or minimally processed. Raw honey in its purest form, unfiltered and unpasteurized, may contain tiny bits of pollen and wax. It is believed to have medicinal and antimicrobial properties and may help to alleviate allergies.\u003c/p>\n\u003cp>Most mass-produced honeys are pasteurized and filtered to remove trace amounts of pollen, kill off any bacteria, and produce a more uniform and clear product. Commercial honeys are often blended, meaning that honeys from different floral sources and locales are combined after they’ve been harvested from the hive.\u003c/p>\n\u003cp>Local or varietal honeys, on the other hand, tend to be minimally processed, if not raw, and harvested from a distinct floral and geographic source. Monofloral describes honey that comes from one type of flower, while polyfloral means that the bees visited a variety of floral sources in the same area. For example, wildflower honey comes from the nectar of different local blossoms.\u003c/p>\n\u003cp>The distinct flavor and color of varietal honeys come from their floral source or sources. Such honeys are harvested seasonally, depending on when the flowers bloom. Light-colored honeys, like orange blossom and clover, are generally mild, while darker honeys, like buckwheat, generally have a bolder, richer flavor. As in wine and cheese tasting, there’s a whole vocabulary to describe honey flavors, from fruity or floral to dry or resinous.\u003c/p>\n\u003ch3>How Sweet It Is\u003c/h3>\n\u003cfigure id=\"attachment_83763\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honey_flickr_Slona_Karen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/honey_flickr_Slona_Karen.jpg\" alt=\"Honey. Photo: Slona Karen\" width=\"250\" height=\"250\" class=\"size-full wp-image-83763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey. Photo: \u003ca href=\"https://www.flickr.com/photos/sionakaren/3870732249/in/photolist-6U3vQV-53rRoJ-6tugy9-cVuNrm-3deuRj-6egY9U-kW2Qv-MAkA5-bHvaEM-5y9Crx-bu2Uur-5TBrtA-NTtGd-7cwWnx-4Aq4Eu-6FD55A-fSmgUz-u1FDd-5ye11b-MFZq-6CQzbJ-nEN8u-msVLvz-6ohtwa-bgF9T6-7MfHdQ-dGcBKE-nEuoSm-5pveVS-cv5Mx7-9GQvPh-6n2Do-5Q1CRQ-4ePom5-mte1VJ-6fuSqF-aZQswr-hN8B1D-mg761-ad5wEx-85Loig-bFwxrV-hN9H4r-6m5tnV-319Tkp-7MfHdm-9Zd9T-hN955u-9GiktK-iU8c7m\">Slona Karen\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In terms of sugar content, honey is primarily composed of two simple sugars, fructose and glucose, and has about the same sweetness as granulated sugar. It also contains trace amounts of vitamins, minerals, and antioxidants.\u003c/p>\n\u003cp>Over time, raw or minimally processed honey may take on a thick, cloudy appearance, known as crystallization, because of the high concentration of sugars and presence of particles like pollen. To control crystallization, beekeepers may process honey into creamed or whipped honey, which introduces small crystals that help prevent larger crystals from forming.\u003c/p>\n\u003cp>If your honey crystallizes, it can be returned to liquid state by putting the jar in a bowl of warm water. Do this carefully, as overheating can caramelize the sugars and damage the honey. Honey is naturally stable and doesn’t need to be refrigerated. It should be kept in an airtight container in a cool, dry place, out of direct sunlight.\u003c/p>\n\u003cp>Honey can be used as a substitute for granulated sugar in many recipes, adding its own distinct flavor and color. Begin by substituting honey for up to half of the sugar called for in the recipe. Coat your spoon or cup with oil to prevent the honey from sticking. Baking recipes require more careful adjustment, because honey has more liquid than sugar and because it browns more readily. Consult the \u003ca href=\"http://www.honey.com/faq/\">National Honey Board’s website for guidelines\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>You can find \u003ca href=\"http://162.209.13.125:11556/seller/marshalls-farm-natural-honey\">Marshall’s Farm Natural Honey\u003c/a> at the Ferry Plaza Farmers Market on Saturdays and Thursdays, and \u003ca href=\"http://162.209.13.125:11556/seller/snyders-honey\">Snyders Honey\u003c/a> at the market every other Tuesday.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83738/the-sweet-lowdown-honey-101","authors":["5484"],"categories":["bayareabites_2695","bayareabites_12276","bayareabites_60"],"tags":["bayareabites_875","bayareabites_876"],"featImg":"bayareabites_83764","label":"bayareabites"},"bayareabites_80141":{"type":"posts","id":"bayareabites_80141","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80141","score":null,"sort":[1396735159000]},"guestAuthors":[],"slug":"a-dry-year-for-honey","title":"A Dry Year for Honey","publishDate":1396735159,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80144\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bill_bees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bill_bees.jpg\" alt=\"Bill Snyders of Snyders Honey. Photo by Denise Tarantino\" width=\"610\" height=\"407\" class=\"size-full wp-image-80144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Snyders of Snyders Honey. Photo by Denise Tarantino\u003c/figcaption>\u003c/figure>\n\u003cp>by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/dry-year-honey\">CUESA\u003c/a> (4/4/14)\u003c/p>\n\u003cp>When you think about the necessity of water in agriculture, fruit trees, row crops, and cattle probably come to mind, but you might not think about bees. As if honeybees and beekeepers didn’t have it \u003ca href=\"http://www.cuesa.org/article/pollinators-peril\">hard enough these days\u003c/a>, they face another challenge: drought.\u003c/p>\n\u003cp>“Normally at this time of year, I have honey coming out of my ears,” says Spencer Marshall of \u003ca href=\"http://www.cuesa.org/seller/marshalls-farm-natural-honey\">Marshall’s Farm Natural Honey\u003c/a>, who has about 80 apiaries in the Bay Area and beyond. In recent years, the Marshalls have been noticing a steady decline in their honey production as local nectar sources dry up. Honey is made from flower nectar, processed in the “honey stomach” of a bee and evaporated in the hive until the sugar concentration reaches about 80%. So when nectar is scarce, so is honey.\u003c/p>\n\u003cp>While many large-scale beekeepers place their hives amidst irrigated commercial crops like nut and fruit trees, the Marshalls’ bees also depend on nectar from wild plants like eucalyptus, acacia, star thistle, and coastal sage.\u003c/p>\n\u003cp>This season, the Marshalls have been rationing their locally harvested honey for farmers market customers to last through what’s looking like a low-production year. “With an uncertain supply going forward, we don’t want to run out of what we have on hand,” says Helene Marshall. “You have to leave honey in the hives to feed the bees. They don’t make it for us. It’s their food. You can only take what they don’t need to survive.”\u003c/p>\n\u003ch3>Beset by Many Challenges\u003c/h3>\n\u003cp>Drought and nectar scarcity are just a couple of the many perils that honeybees and other pollinators have to contend with. Bees are a critical part of our food system, pollinating about \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">one third\u003c/a> of our food crops, amounting to about $15 billion in crop value per year. Certain crops like almonds would not bear fruit without the help of bees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honeybees have been in decline over the last couple decades, as the threats of Varroa mite (a deadly parasite), colony collapse disorder (a little-understood phenomenon in which colonies mysteriously disappear), and the use of toxic pesticides have increased. Over the last decade, beekeepers have reported losses of \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">30 to 90 percent\u003c/a> of their hives.\u003c/p>\n\u003cp>Winter is an especially vulnerable time for bees, when nectar is in low supply and bees must stay close to the hive to conserve heat. The Marshalls estimate they lost 60 to 70% of their bees this winter, compared to as little as 20% in previous years.\u003c/p>\n\u003cp>Local beekeepers rely on plants like eucalyptus to supply food for their bees in the winter, but the lack of rain last fall left the trees with hardly any blossoms. With a dearth of nectar, and thus little honey to nourish the hive, beekeepers must sustain their colonies by feeding them sugar water. “It’s something you don’t want to do, but you also don’t want to let them die,” says Helene.\u003c/p>\n\u003ch3>A Developing Trend\u003c/h3>\n\u003cfigure id=\"attachment_80143\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bees.jpg\" alt=\"Snyders Honey bees. Photo by Denise Tarantino\" width=\"250\" height=\"250\" class=\"size-full wp-image-80143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snyders Honey bees. Photo by Denise Tarantino\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Ann Snyders of \u003ca href=\"http://www.cuesa.org/seller/snyders-honey\">Snyders Honey\u003c/a> also rely on wildflower blooms to feed their bees. They used to get two honey harvests per year, one in the spring and one in the summer, but recent dry spells have meant that the supply has dwindled down to a single harvest. As a result, they are also rationing their honey supply at the farmers market to make sure it carries them through the season.\u003c/p>\n\u003cp>Bill has been noticing the effects of drought on his hives for at least a decade. “Plants that usually blossomed in a certain month consistently 20 or so years ago are now sporadic in their blooms,” heobserves. Even if flowers do bloom, they may produce little to no nectar for the bees to feed on. “The plants dry up early and the bees get stressed out. There’s not enough nectar and pollen to sustain a hive late into the summer, a critical time when the queen is laying brood for winter bees.”\u003c/p>\n\u003cp>Each plant has its own moisture and temperature requirements to blossom, produce nectar, and set seed. For example, Helene says, “Unless you get 16 inches of rain, you’re not going to get sage honey.”\u003c/p>\n\u003cp>Continual drought also means that there are fewer seeds in the ground to sprout and bloom each spring. “If the conditions aren’t right, the flowers sense it and don’t reproduce,” says Spencer. “If the seeds aren’t in the ground, we won’t get new plants even if there’s water.” When there’s enough rain for the flowers to put out seed, he estimates, it still takes three or four years for the plants to come back.\u003c/p>\n\u003ch3>Too Little (or Too Much) Rain, Too Late\u003c/h3>\n\u003cp>While March and April showers have been bringing some hope to a dire situation, erratic and extreme precipitation also creates problems for beekeepers, and for farmers. “We can’t just get all the rain in March or April,” explains Bill. “Plants need time to develop.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\">Devoto Gardens & Orchards\u003c/a> in Sebastopol, the Devotos welcome the much-needed rain, but they are worried about getting too much all at once during this precarious time in the orchard, when their apple trees are blossoming.\u003c/p>\n\u003cp>“If there’s too much rain, the bees aren’t working and pollinating the trees, so the fruit might not set,” says Jolie Devoto. “And we just had hail, which is not good at all. The bees definitely won’t do their job, and the hail knocks off the blossoms.”\u003c/p>\n\u003cp>While the uncertainties of nature have always made agriculture a risky proposition, more extreme weather variations seem to be a new normal that farmers, beekeepers, and eaters will have to adapt to. “Customers tend to think there’s an endless supply of honey,” says Helene, “but at the farmers market, they learn that these things directly relate to Mother Nature.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>You can find Marshall’s Farm Natural Honey at the Ferry Plaza Farmers Market on Saturdays and Thursdays, and Snyders Honey at the market every other Tuesday.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"When you think about the necessity of water in agriculture, fruit trees, row crops, and cattle probably come to mind, but you might not think about bees. As if honeybees and beekeepers didn’t have it hard enough these days, they face another challenge: drought.","status":"publish","parent":0,"modified":1396735159,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1088},"headData":{"title":"A Dry Year for Honey | KQED","description":"When you think about the necessity of water in agriculture, fruit trees, row crops, and cattle probably come to mind, but you might not think about bees. As if honeybees and beekeepers didn’t have it hard enough these days, they face another challenge: drought.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Dry Year for Honey","datePublished":"2014-04-05T21:59:19.000Z","dateModified":"2014-04-05T21:59:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80141 http://blogs.kqed.org/bayareabites/?p=80141","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/05/a-dry-year-for-honey/","disqusTitle":"A Dry Year for Honey","path":"/bayareabites/80141/a-dry-year-for-honey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80144\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bill_bees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bill_bees.jpg\" alt=\"Bill Snyders of Snyders Honey. Photo by Denise Tarantino\" width=\"610\" height=\"407\" class=\"size-full wp-image-80144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Snyders of Snyders Honey. Photo by Denise Tarantino\u003c/figcaption>\u003c/figure>\n\u003cp>by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/dry-year-honey\">CUESA\u003c/a> (4/4/14)\u003c/p>\n\u003cp>When you think about the necessity of water in agriculture, fruit trees, row crops, and cattle probably come to mind, but you might not think about bees. As if honeybees and beekeepers didn’t have it \u003ca href=\"http://www.cuesa.org/article/pollinators-peril\">hard enough these days\u003c/a>, they face another challenge: drought.\u003c/p>\n\u003cp>“Normally at this time of year, I have honey coming out of my ears,” says Spencer Marshall of \u003ca href=\"http://www.cuesa.org/seller/marshalls-farm-natural-honey\">Marshall’s Farm Natural Honey\u003c/a>, who has about 80 apiaries in the Bay Area and beyond. In recent years, the Marshalls have been noticing a steady decline in their honey production as local nectar sources dry up. Honey is made from flower nectar, processed in the “honey stomach” of a bee and evaporated in the hive until the sugar concentration reaches about 80%. So when nectar is scarce, so is honey.\u003c/p>\n\u003cp>While many large-scale beekeepers place their hives amidst irrigated commercial crops like nut and fruit trees, the Marshalls’ bees also depend on nectar from wild plants like eucalyptus, acacia, star thistle, and coastal sage.\u003c/p>\n\u003cp>This season, the Marshalls have been rationing their locally harvested honey for farmers market customers to last through what’s looking like a low-production year. “With an uncertain supply going forward, we don’t want to run out of what we have on hand,” says Helene Marshall. “You have to leave honey in the hives to feed the bees. They don’t make it for us. It’s their food. You can only take what they don’t need to survive.”\u003c/p>\n\u003ch3>Beset by Many Challenges\u003c/h3>\n\u003cp>Drought and nectar scarcity are just a couple of the many perils that honeybees and other pollinators have to contend with. Bees are a critical part of our food system, pollinating about \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">one third\u003c/a> of our food crops, amounting to about $15 billion in crop value per year. Certain crops like almonds would not bear fruit without the help of bees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honeybees have been in decline over the last couple decades, as the threats of Varroa mite (a deadly parasite), colony collapse disorder (a little-understood phenomenon in which colonies mysteriously disappear), and the use of toxic pesticides have increased. Over the last decade, beekeepers have reported losses of \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">30 to 90 percent\u003c/a> of their hives.\u003c/p>\n\u003cp>Winter is an especially vulnerable time for bees, when nectar is in low supply and bees must stay close to the hive to conserve heat. The Marshalls estimate they lost 60 to 70% of their bees this winter, compared to as little as 20% in previous years.\u003c/p>\n\u003cp>Local beekeepers rely on plants like eucalyptus to supply food for their bees in the winter, but the lack of rain last fall left the trees with hardly any blossoms. With a dearth of nectar, and thus little honey to nourish the hive, beekeepers must sustain their colonies by feeding them sugar water. “It’s something you don’t want to do, but you also don’t want to let them die,” says Helene.\u003c/p>\n\u003ch3>A Developing Trend\u003c/h3>\n\u003cfigure id=\"attachment_80143\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bees.jpg\" alt=\"Snyders Honey bees. Photo by Denise Tarantino\" width=\"250\" height=\"250\" class=\"size-full wp-image-80143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snyders Honey bees. Photo by Denise Tarantino\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Ann Snyders of \u003ca href=\"http://www.cuesa.org/seller/snyders-honey\">Snyders Honey\u003c/a> also rely on wildflower blooms to feed their bees. They used to get two honey harvests per year, one in the spring and one in the summer, but recent dry spells have meant that the supply has dwindled down to a single harvest. As a result, they are also rationing their honey supply at the farmers market to make sure it carries them through the season.\u003c/p>\n\u003cp>Bill has been noticing the effects of drought on his hives for at least a decade. “Plants that usually blossomed in a certain month consistently 20 or so years ago are now sporadic in their blooms,” heobserves. Even if flowers do bloom, they may produce little to no nectar for the bees to feed on. “The plants dry up early and the bees get stressed out. There’s not enough nectar and pollen to sustain a hive late into the summer, a critical time when the queen is laying brood for winter bees.”\u003c/p>\n\u003cp>Each plant has its own moisture and temperature requirements to blossom, produce nectar, and set seed. For example, Helene says, “Unless you get 16 inches of rain, you’re not going to get sage honey.”\u003c/p>\n\u003cp>Continual drought also means that there are fewer seeds in the ground to sprout and bloom each spring. “If the conditions aren’t right, the flowers sense it and don’t reproduce,” says Spencer. “If the seeds aren’t in the ground, we won’t get new plants even if there’s water.” When there’s enough rain for the flowers to put out seed, he estimates, it still takes three or four years for the plants to come back.\u003c/p>\n\u003ch3>Too Little (or Too Much) Rain, Too Late\u003c/h3>\n\u003cp>While March and April showers have been bringing some hope to a dire situation, erratic and extreme precipitation also creates problems for beekeepers, and for farmers. “We can’t just get all the rain in March or April,” explains Bill. “Plants need time to develop.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\">Devoto Gardens & Orchards\u003c/a> in Sebastopol, the Devotos welcome the much-needed rain, but they are worried about getting too much all at once during this precarious time in the orchard, when their apple trees are blossoming.\u003c/p>\n\u003cp>“If there’s too much rain, the bees aren’t working and pollinating the trees, so the fruit might not set,” says Jolie Devoto. “And we just had hail, which is not good at all. The bees definitely won’t do their job, and the hail knocks off the blossoms.”\u003c/p>\n\u003cp>While the uncertainties of nature have always made agriculture a risky proposition, more extreme weather variations seem to be a new normal that farmers, beekeepers, and eaters will have to adapt to. “Customers tend to think there’s an endless supply of honey,” says Helene, “but at the farmers market, they learn that these things directly relate to Mother Nature.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>You can find Marshall’s Farm Natural Honey at the Ferry Plaza Farmers Market on Saturdays and Thursdays, and Snyders Honey at the market every other Tuesday.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80141/a-dry-year-for-honey","authors":["5484"],"categories":["bayareabites_12276","bayareabites_1874","bayareabites_95"],"tags":["bayareabites_1876","bayareabites_500","bayareabites_876","bayareabites_9135","bayareabites_13245"],"featImg":"bayareabites_80144","label":"bayareabites"},"bayareabites_67695":{"type":"posts","id":"bayareabites_67695","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67695","score":null,"sort":[1386010077000]},"guestAuthors":[],"slug":"san-francisco-mead-company-whats-the-buzz","title":"San Francisco Mead Company: What's the Buzz?","publishDate":1386010077,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Want to taste the newest brew in town? Head down to Bayview-Hunters Point, where Oron Benary and Sarah Jones of the San Francisco Mead Company are making dry, complex, food-friendly meads from Mendocino-sourced honey. ","status":"publish","parent":0,"modified":1388510756,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1283},"headData":{"title":"San Francisco Mead Company: What's the Buzz? | KQED","description":"Want to taste the newest brew in town? Head down to Bayview-Hunters Point, where Oron Benary and Sarah Jones of the San Francisco Mead Company are making dry, complex, food-friendly meads from Mendocino-sourced honey. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Mead Company: What's the Buzz?","datePublished":"2013-12-02T18:47:57.000Z","dateModified":"2013-12-31T17:25:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67695 http://blogs.kqed.org/bayareabites/?p=67695","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/","disqusTitle":"San Francisco Mead Company: What's the Buzz?","path":"/bayareabites/67695/san-francisco-mead-company-whats-the-buzz","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67695/san-francisco-mead-company-whats-the-buzz","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_11296","bayareabites_875","bayareabites_11329","bayareabites_876","bayareabites_12047","bayareabites_12739"],"featImg":"bayareabites_74674","label":"bayareabites"},"bayareabites_64851":{"type":"posts","id":"bayareabites_64851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64851","score":null,"sort":[1373557324000]},"guestAuthors":[],"slug":"5-foods-and-beverages-that-nourish-heal-and-protect-your-skin","title":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin","publishDate":1373557324,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"You are what you eat and it shows! Dr. Dara Thompson talks about which foods feed the skin and some that may help to prevent skin cancer and sunburns.","status":"publish","parent":0,"modified":1459359730,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":870},"headData":{"title":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin | KQED","description":"You are what you eat and it shows! Dr. Dara Thompson talks about which foods feed the skin and some that may help to prevent skin cancer and sunburns.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin","datePublished":"2013-07-11T15:42:04.000Z","dateModified":"2016-03-30T17:42:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64851 http://blogs.kqed.org/bayareabites/?p=64851","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/11/5-foods-and-beverages-that-nourish-heal-and-protect-your-skin/","disqusTitle":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin","source":"Health and Nutrition","sourceUrl":"http://ww2.kqed.org/bayareabites/category/health-and-nutrition/","path":"/bayareabites/64851/5-foods-and-beverages-that-nourish-heal-and-protect-your-skin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64851/5-foods-and-beverages-that-nourish-heal-and-protect-your-skin","authors":["5402","5014"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_1248"],"tags":["bayareabites_11984","bayareabites_125","bayareabites_11449","bayareabites_11395","bayareabites_876","bayareabites_1828","bayareabites_11983","bayareabites_8523","bayareabites_11220","bayareabites_1012","bayareabites_11982","bayareabites_2355"],"featImg":"bayareabites_64923","label":"source_bayareabites_64851"},"bayareabites_24813":{"type":"posts","id":"bayareabites_24813","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24813","score":null,"sort":[1300626041000]},"guestAuthors":[],"slug":"honey-day-at-the-ferry-plaza-farmers-market","title":"Honey Day at the Ferry Plaza Farmers' Market","publishDate":1300626041,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ","status":"publish","parent":0,"modified":1300627266,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1537},"headData":{"title":"Honey Day at the Ferry Plaza Farmers' Market | KQED","description":"Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Honey Day at the Ferry Plaza Farmers' Market","datePublished":"2011-03-20T13:00:41.000Z","dateModified":"2011-03-20T13:21:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24813 http://blogs.kqed.org/bayareabites/?p=24813","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/20/honey-day-at-the-ferry-plaza-farmers-market/","disqusTitle":"Honey Day at the Ferry Plaza Farmers' Market","path":"/bayareabites/24813/honey-day-at-the-ferry-plaza-farmers-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24813/honey-day-at-the-ferry-plaza-farmers-market","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_2638","bayareabites_50","bayareabites_1874","bayareabites_95","bayareabites_2554","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_9022","bayareabites_1876","bayareabites_875","bayareabites_9134","bayareabites_9132","bayareabites_876","bayareabites_312","bayareabites_9133","bayareabites_8518","bayareabites_9135","bayareabites_9131","bayareabites_2252"],"label":"bayareabites"},"bayareabites_7494":{"type":"posts","id":"bayareabites_7494","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7494","score":null,"sort":[1255890756000]},"guestAuthors":[],"slug":"birthday-baklava-for-libras","title":"Birthday Baklava for Libras","publishDate":1255890756,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/honeyjars500.jpg\" alt=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" title=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7504\">\u003cbr>\n\u003cem>Drizzle your baklava with local honey. Photo of Potrero del Sol community garden's honey by Bill Basquin.\u003c/em> \u003c/p>\n\u003cp>Well, there's no getting around it. My birthday is making its annual appearance in just a few days. Apart of the whole getting-older thing—I now believe that specifying the decade is detail enough, and if you want more you're going to have to wrestle me down and and force-feed me chocolate mousse until you can get into my purse—I'm actually rather fond of birthdays. Cards, new socks, licking icing off the candles, what's not to like? Given that there's only one day of the year when you can get total strangers to be nice to you for no reason, I don't understand those tight-lipped, don't-make-a-fuss types hating on their birthdays every year. \u003c/p>\n\u003cp>Anyway, they're lying. When my mother turned 70 a few years ago, she insisted that no recognition be given. No cards, no calls, no nothing, no how. I tried to abide, as did her beau, himself a hale and hearty 70-something. Naturally, she called both of us, late in the evening, irate and wanting to know why we'd blown off her birthday. By the time the day rolled around, it seemed, she's changed her mind and wanted the whole deal: phone calls, presents, pink icing roses, telegrams if only they still existed. My feeble little text message wasn't nearly good enough. \u003c/p>\n\u003cp>This month, of course, is happy birthday Libra month. Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. And there's nothing as much fun as a multi-headed Libra party monster. Take it from me: a party thrown by Libras is a good party: charming company, tasty munchies, lovely cocktails, just enough misbehavior to make the recap entertaining, but not so much that you have to reupholster the couch and buy schnapps for the neighbors. (If you want \u003cem>that \u003c/em>sort of party, you wait a week and throw a shindig for the Scorpios.)\u003c/p>\n\u003cp>OK, so maybe I'm biased, but I'm also experienced, having written the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">book\u003c/a> on this. And if you want to hear more, tune in to \u003ca href=\"http://www.krcb.org/mouthful\">Mouthful\u003c/a> Sunday night between 7 and 8pm on KRBC 91FM, when I'll be chatting about food, love, and astrology with host Michele Anna Jordan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> So how do you entertain your Libra lovelies? Well, keep in mind that Libras hate to be tied down. We're the sign of the scales, after all, and we like to keep everything in balance, some of this and some of that. We're noshers by nature, tasters who would happily take a forkful off everyone's plate, if we could do it gracefully. So the Libra party is full of little snacklets, tasty bites we can pop in our mouths without having to stop talking. \u003c/p>\n\u003cp>My dream Libra party menu would be Mediterranean in its drift, with savory little lamb kebabs dunked in herby Greek yogurt, glasses of champagne sparkling with floating pomegranate seeds, grated carrot salad drifted with a chiffonade of mint. And for dessert, a sweet and sticky baklava, not exactly Greek-authentic but absolutely delicious nonetheless. So enjoy, and happy birthday, Libra lovelies!\u003c/p>\n\u003cp>\u003cstrong>Birthday Baklava for Libras\u003c/strong>\u003cbr>\nAdapted from \u003cstrong>The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/strong>\u003c/p>\n\u003cp>Filling:\u003cbr>\n2 cups walnuts, blanched almonds, or pistachios, or a mixture of all three, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\nPinch of salt\u003cbr>\n\u003cem>One \u003c/em>of the following flavorings: 1 teaspoon grated orange and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange flower water\u003c/p>\n\u003cp>1/2 pound phyllo, defrosted\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Honey syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/2 tablespoon lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One \u003c/em> of the following flavorings: 1/2 tablespoon grated orange rind; 1 stick cinnamon or 1/4 teaspoon ground cinnamon; 1/2 tablespoon rosewater \u003c/p>\n\u003cp>1. Preheat oven to 325°F. Lightly grease an 8-by-8-inch baking pan. Unfold phyllo dough and trim into 8-by-8-inch squares. Cover sheets with a damp cloth. \u003c/p>\n\u003cp>2. In a small bowl, mix finely chopped nuts, sugar, honey, salt, and your choice of flavorings. Set aside.\u003c/p>\n\u003cp>3. Spread a phyllo sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread approximately 2/3 cup of nut mixture over 6th phyllo sheet. Layer 4 sheets (buttering each one) on top of the nuts. Spread another 2/3 cup of the nut mixture on top sheet, and top with another 4 sheets (buttering between each one). Spread with last 2/3 cup of nut mixture. Top with 6 sheets, buttering each one and finishing with a final layer of butter. \u003c/p>\n\u003cp>5. Using a sharp knife, make four equal cuts (about 1 1/2 inches apart) through the top layer of pastry. Then make eight equal diagonal cuts (approximately 1 inch apart) across these strips to form 18 diamond shapes. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>6. While baklava is baking, make the syrup. In a heavy-bottomed pan, heat sugar, honey, lemon juice, and water to boiling. Keep a close eye on it, as the syrup will froth and foam up. Add orange rind, cinnamon stick, or ground cinnamon, if using. Over medium-low heat, simmer for 10 minutes, until syrup has thickened slightly. If using rose water, add now. Remove from heat and pour into a pitcher. Let cool. \u003c/p>\n\u003cp>7. Pour syrup over hot pastry. (Alternately, let pastry cool to room temperature before cutting. Reheat syrup to almost boiling, then pour hot syrup over cool pastry. See note. ) You may not need all of the syrup. Following the previously made cuts, cut pastry all the way through into diamonds and let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: The trick to ensuring a crunchy, sticky pastry is to pour cool syrup over hot pastry, or hot syrup over cool pastry. As long as the pastry and syrup are opposite in temperature when they come together, you won’t end up with soggy baklava.\u003c/p>\n\n","blocks":[],"excerpt":"Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. So how do you entertain your Libra lovelies? A little of this, a little of that, things we can pop in our mouths without having to stop talking. And to finish, a wonderful sticky-sweet diamond of baklava, the dessert Venus herself would love. ","status":"publish","parent":0,"modified":1255890756,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1085},"headData":{"title":"Birthday Baklava for Libras | KQED","description":"Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. So how do you entertain your Libra lovelies? A little of this, a little of that, things we can pop in our mouths without having to stop talking. And to finish, a wonderful sticky-sweet diamond of baklava, the dessert Venus herself would love. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Birthday Baklava for Libras","datePublished":"2009-10-18T18:32:36.000Z","dateModified":"2009-10-18T18:32:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7494 http://blogs.kqed.org/bayareabites/?p=7494","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/18/birthday-baklava-for-libras/","disqusTitle":"Birthday Baklava for Libras","path":"/bayareabites/7494/birthday-baklava-for-libras","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/honeyjars500.jpg\" alt=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" title=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7504\">\u003cbr>\n\u003cem>Drizzle your baklava with local honey. Photo of Potrero del Sol community garden's honey by Bill Basquin.\u003c/em> \u003c/p>\n\u003cp>Well, there's no getting around it. My birthday is making its annual appearance in just a few days. Apart of the whole getting-older thing—I now believe that specifying the decade is detail enough, and if you want more you're going to have to wrestle me down and and force-feed me chocolate mousse until you can get into my purse—I'm actually rather fond of birthdays. Cards, new socks, licking icing off the candles, what's not to like? Given that there's only one day of the year when you can get total strangers to be nice to you for no reason, I don't understand those tight-lipped, don't-make-a-fuss types hating on their birthdays every year. \u003c/p>\n\u003cp>Anyway, they're lying. When my mother turned 70 a few years ago, she insisted that no recognition be given. No cards, no calls, no nothing, no how. I tried to abide, as did her beau, himself a hale and hearty 70-something. Naturally, she called both of us, late in the evening, irate and wanting to know why we'd blown off her birthday. By the time the day rolled around, it seemed, she's changed her mind and wanted the whole deal: phone calls, presents, pink icing roses, telegrams if only they still existed. My feeble little text message wasn't nearly good enough. \u003c/p>\n\u003cp>This month, of course, is happy birthday Libra month. Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. And there's nothing as much fun as a multi-headed Libra party monster. Take it from me: a party thrown by Libras is a good party: charming company, tasty munchies, lovely cocktails, just enough misbehavior to make the recap entertaining, but not so much that you have to reupholster the couch and buy schnapps for the neighbors. (If you want \u003cem>that \u003c/em>sort of party, you wait a week and throw a shindig for the Scorpios.)\u003c/p>\n\u003cp>OK, so maybe I'm biased, but I'm also experienced, having written the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">book\u003c/a> on this. And if you want to hear more, tune in to \u003ca href=\"http://www.krcb.org/mouthful\">Mouthful\u003c/a> Sunday night between 7 and 8pm on KRBC 91FM, when I'll be chatting about food, love, and astrology with host Michele Anna Jordan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> So how do you entertain your Libra lovelies? Well, keep in mind that Libras hate to be tied down. We're the sign of the scales, after all, and we like to keep everything in balance, some of this and some of that. We're noshers by nature, tasters who would happily take a forkful off everyone's plate, if we could do it gracefully. So the Libra party is full of little snacklets, tasty bites we can pop in our mouths without having to stop talking. \u003c/p>\n\u003cp>My dream Libra party menu would be Mediterranean in its drift, with savory little lamb kebabs dunked in herby Greek yogurt, glasses of champagne sparkling with floating pomegranate seeds, grated carrot salad drifted with a chiffonade of mint. And for dessert, a sweet and sticky baklava, not exactly Greek-authentic but absolutely delicious nonetheless. So enjoy, and happy birthday, Libra lovelies!\u003c/p>\n\u003cp>\u003cstrong>Birthday Baklava for Libras\u003c/strong>\u003cbr>\nAdapted from \u003cstrong>The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/strong>\u003c/p>\n\u003cp>Filling:\u003cbr>\n2 cups walnuts, blanched almonds, or pistachios, or a mixture of all three, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\nPinch of salt\u003cbr>\n\u003cem>One \u003c/em>of the following flavorings: 1 teaspoon grated orange and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange flower water\u003c/p>\n\u003cp>1/2 pound phyllo, defrosted\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Honey syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/2 tablespoon lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One \u003c/em> of the following flavorings: 1/2 tablespoon grated orange rind; 1 stick cinnamon or 1/4 teaspoon ground cinnamon; 1/2 tablespoon rosewater \u003c/p>\n\u003cp>1. Preheat oven to 325°F. Lightly grease an 8-by-8-inch baking pan. Unfold phyllo dough and trim into 8-by-8-inch squares. Cover sheets with a damp cloth. \u003c/p>\n\u003cp>2. In a small bowl, mix finely chopped nuts, sugar, honey, salt, and your choice of flavorings. Set aside.\u003c/p>\n\u003cp>3. Spread a phyllo sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread approximately 2/3 cup of nut mixture over 6th phyllo sheet. Layer 4 sheets (buttering each one) on top of the nuts. Spread another 2/3 cup of the nut mixture on top sheet, and top with another 4 sheets (buttering between each one). Spread with last 2/3 cup of nut mixture. Top with 6 sheets, buttering each one and finishing with a final layer of butter. \u003c/p>\n\u003cp>5. Using a sharp knife, make four equal cuts (about 1 1/2 inches apart) through the top layer of pastry. Then make eight equal diagonal cuts (approximately 1 inch apart) across these strips to form 18 diamond shapes. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>6. While baklava is baking, make the syrup. In a heavy-bottomed pan, heat sugar, honey, lemon juice, and water to boiling. Keep a close eye on it, as the syrup will froth and foam up. Add orange rind, cinnamon stick, or ground cinnamon, if using. Over medium-low heat, simmer for 10 minutes, until syrup has thickened slightly. If using rose water, add now. Remove from heat and pour into a pitcher. Let cool. \u003c/p>\n\u003cp>7. Pour syrup over hot pastry. (Alternately, let pastry cool to room temperature before cutting. Reheat syrup to almost boiling, then pour hot syrup over cool pastry. See note. ) You may not need all of the syrup. Following the previously made cuts, cut pastry all the way through into diamonds and let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: The trick to ensuring a crunchy, sticky pastry is to pour cool syrup over hot pastry, or hot syrup over cool pastry. As long as the pastry and syrup are opposite in temperature when they come together, you won’t end up with soggy baklava.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7494/birthday-baklava-for-libras","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_588","bayareabites_1653","bayareabites_1763"],"tags":["bayareabites_2069","bayareabites_2854","bayareabites_2852","bayareabites_876","bayareabites_2853"],"label":"bayareabites"},"bayareabites_2324":{"type":"posts","id":"bayareabites_2324","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2324","score":null,"sort":[1236020746000]},"guestAuthors":[],"slug":"sacramento-beekeeping-supplies","title":"Sacramento Beekeeping Supplies","publishDate":1236020746,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-honey.jpg\" alt=\"beekeeping honey\">\u003c/p>\n\u003cp>With spring just a few weeks away, it's a busy day at the \u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>. In between ringing up jars of local honey, three generations of the Stewart family answer a stream of questions with both patience and passion. If you're curious about how bees make honey, which size wick to use in your candle-making, the science of animal communications or the health benefits of bee pollen, there's no better place to spend an afternoon. If you're already a dedicated beekeeper, well, then, you've probably already met Nancy and Fred, the proprietor and the talker, respectively, who run this gem of a shop.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/fred-beekeeper.jpg\" alt=\"fred the beekeeper\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2328\">\u003c/p>\n\u003cp>They're known and loved by apiarists throughout Northern California and have loyal customers extended throughout the west. Nancy opened the business in 1985 and ran the day-to-day operations, while Fred supplied bees to local orchards in his hours after work. Once he retired, though, he was able to spend more time at the shop, and now, on any given day, you'll find him leaning on his cane offering mini lectures on any topic from why hives swarm to the best way to catch a queen bee.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-queencatchers.jpg\" alt=\"beekeeping queen catchers\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2329\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can taste different varieties of honey at the tasting bar. Choose your own too-cute jar to fill with one of the honeys that they keep on tap, or head to the bee-themed gift section for souvenirs that the TSA won't confiscate. Crafty folks will love the back room, where candle molds, sheets of wax and Ukrainian egg kits (just in time for Easter) provide distraction during these rainy days. For now, I enjoy their honeys -- sage, coastal wildflower, the unique Davis blend -- but already hooked by their excitement, I can't help daydreaming about my very own beginner's beekeeping kit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-jars.jpg\" alt=\"beekeeping honey jars\" width=\"450\" height=\"298\" class=\"alignnone size-full wp-image-2332\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>\u003cbr>\n2110 X Street\u003cbr>\nSacramento, CA 95818\u003cbr>\n(916) 451-2337\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&cid=0,0,18360245800931690162&fb=1&split=1&gl=us&dq=map+2110+X+Street,+sacramento&daddr=2110+X+St,+Sacramento,+CA+95818&geocode=18273538866325628153,38.560783,-121.484698&ei=GhWsSZftCIKEsAPzsc3gDw&sa=X&oi=local_result&resnum=1&ct=directions-to\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-sign.jpg\" alt=\"beekeeper sign\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2331\">\u003c/p>\n\n","blocks":[],"excerpt":"With spring just a few weeks away, it's a busy day at the \u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>. In between ringing up jars of local honey, three generations of the Stewart family answer a stream of questions with both patience and passion. If you're curious about how bees make honey, which size wick to use in your candle-making, the science of animal communications or the health benefits of bee pollen, there's no better place to spend an afternoon. If you're already a dedicated beekeeper, well, then, you've probably already met Nancy and Fred, the proprietor and the talker, respectively, who run this gem of a shop.\r\n","status":"publish","parent":0,"modified":1236055220,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":320},"headData":{"title":"Sacramento Beekeeping Supplies | KQED","description":"With spring just a few weeks away, it's a busy day at the Sacramento Beekeeping Supplies. In between ringing up jars of local honey, three generations of the Stewart family answer a stream of questions with both patience and passion. If you're curious about how bees make honey, which size wick to use in your candle-making, the science of animal communications or the health benefits of bee pollen, there's no better place to spend an afternoon. If you're already a dedicated beekeeper, well, then, you've probably already met Nancy and Fred, the proprietor and the talker, respectively, who run this gem of a shop.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sacramento Beekeeping Supplies","datePublished":"2009-03-02T19:05:46.000Z","dateModified":"2009-03-03T04:40:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"2324 http://blogs.kqed.org/bayareabites/?p=2324","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/02/sacramento-beekeeping-supplies/","disqusTitle":"Sacramento Beekeeping Supplies","path":"/bayareabites/2324/sacramento-beekeeping-supplies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-honey.jpg\" alt=\"beekeeping honey\">\u003c/p>\n\u003cp>With spring just a few weeks away, it's a busy day at the \u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>. In between ringing up jars of local honey, three generations of the Stewart family answer a stream of questions with both patience and passion. If you're curious about how bees make honey, which size wick to use in your candle-making, the science of animal communications or the health benefits of bee pollen, there's no better place to spend an afternoon. If you're already a dedicated beekeeper, well, then, you've probably already met Nancy and Fred, the proprietor and the talker, respectively, who run this gem of a shop.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/fred-beekeeper.jpg\" alt=\"fred the beekeeper\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2328\">\u003c/p>\n\u003cp>They're known and loved by apiarists throughout Northern California and have loyal customers extended throughout the west. Nancy opened the business in 1985 and ran the day-to-day operations, while Fred supplied bees to local orchards in his hours after work. Once he retired, though, he was able to spend more time at the shop, and now, on any given day, you'll find him leaning on his cane offering mini lectures on any topic from why hives swarm to the best way to catch a queen bee.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-queencatchers.jpg\" alt=\"beekeeping queen catchers\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2329\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can taste different varieties of honey at the tasting bar. Choose your own too-cute jar to fill with one of the honeys that they keep on tap, or head to the bee-themed gift section for souvenirs that the TSA won't confiscate. Crafty folks will love the back room, where candle molds, sheets of wax and Ukrainian egg kits (just in time for Easter) provide distraction during these rainy days. For now, I enjoy their honeys -- sage, coastal wildflower, the unique Davis blend -- but already hooked by their excitement, I can't help daydreaming about my very own beginner's beekeeping kit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-jars.jpg\" alt=\"beekeeping honey jars\" width=\"450\" height=\"298\" class=\"alignnone size-full wp-image-2332\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>\u003cbr>\n2110 X Street\u003cbr>\nSacramento, CA 95818\u003cbr>\n(916) 451-2337\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&cid=0,0,18360245800931690162&fb=1&split=1&gl=us&dq=map+2110+X+Street,+sacramento&daddr=2110+X+St,+Sacramento,+CA+95818&geocode=18273538866325628153,38.560783,-121.484698&ei=GhWsSZftCIKEsAPzsc3gDw&sa=X&oi=local_result&resnum=1&ct=directions-to\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-sign.jpg\" alt=\"beekeeper sign\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2331\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2324/sacramento-beekeeping-supplies","authors":["5018"],"categories":["bayareabites_1875"],"tags":["bayareabites_1876","bayareabites_875","bayareabites_876"],"label":"bayareabites"},"bayareabites_1833":{"type":"posts","id":"bayareabites_1833","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1833","score":null,"sort":[1232893055000]},"guestAuthors":[],"slug":"the-hot-toddy","title":"The Hot Toddy","publishDate":1232893055,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\r\n","status":"publish","parent":0,"modified":1232993309,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":463},"headData":{"title":"The Hot Toddy | KQED","description":"I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Hot Toddy","datePublished":"2009-01-25T14:17:35.000Z","dateModified":"2009-01-26T18:08:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1833 http://blogs.kqed.org/bayareabites/2009/01/25/the-hot-toddy/","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/01/25/the-hot-toddy/","disqusTitle":"The Hot Toddy","path":"/bayareabites/1833/the-hot-toddy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1833/the-hot-toddy","authors":["5016"],"categories":["bayareabites_1244","bayareabites_1245","bayareabites_1248"],"tags":["bayareabites_799","bayareabites_1756","bayareabites_1757","bayareabites_876","bayareabites_1755","bayareabites_1758","bayareabites_1759","bayareabites_426","bayareabites_508"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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