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Honey: Nothing short of miraculous

A taste of honey: dipping fingers into the honeycomb. (Photo by Kathy Keatley Garvey)
“Honey, please pass the honey!”

That simple request, prefaced with a term of endearment for good measure, means there's honey on the table.

And well there should be. As the daughter, granddaughter and great-great granddaughter (and beyond) of beekeepers, I grew up with honey on the table. (And on my fingers, face and clothes.)

My favorite then was clover honey from the lush meadows and fields of our 300-acre farm in southwest Washington. My favorite now is Northern California yellow starthistle honey, derived from the blossoms of that highly invasive weed, Centaurea solstitialis, which farmers hate (and rightfully so) and beekeepers love.

“Almost every honey has its own unique flavor-- even when it is the same varietal,” says Amina Harris, director of the UC Davis Honey and Pollination Center. “There are characteristics we learn to look for, but even within that variety, the honey will differ from each area collected. For instance: avocado honey is known for being very dark amber with a flavor reminiscent of molasses, licorice or anise. However, once you start tasting a selection, some will taste like blackstrap molasses and very black licorice. Others will have almost a fruity flavor like dried figs or prunes. Most folks can't tell the difference – and then there are the honey nerds, like me!”

A beekeeper at UC Davis holds a frame of honey. (Photo by Kathy Keatley Garvey)

“My favorite all-around honey is one I keep returning to. I love sweet clover from the High Plains with its cinnamon hit —the spicy characteristic is just something I love,” Harris said. “My favorite ‘shock honey' is coriander. Collected near Yuba City, this seed crop gives us a honey that is like walking through a spice bazaar with hints of cardamom, cinnamon, allspice, nutmeg, coriander and — chocolate.”

The UC Davis Honey and Pollination Center, located in the Mondavi Institute for Wine and Food Science on Old Davis Road, periodically offers courses on the sensory evaluation of honey, as well as honey tastings. Next up: the center will host free honey tastings at its home base during the 105th Annual Campuswide Picnic Day on April 13, and at the California Honey Festival in downtown Woodland on May 4. Another popular honey tasting: California Extension apiculturist Elina Lastro Niño, based in the UC Davis Department of Entomology and Nematology, hosts a honey tasting at Briggs Hall during the annual Picnic Day.

There's more to honey than meets the eye — or the palate. The Honey and Pollination Center recently hosted a three-day Sensory Evaluation of Honey Certificate Course last October, using “sensory evaluation tools and methods to educate participants in the nuances of varietal honey,” Harris said. Northern California public radio station KQED spotlighted the course on its “Taste This” program.

And we owe it all to honey bees.

Pollination ecologist Stephen Buchmann of the University of Arizona (who received his doctorate in entomology from UC Davis, studying with native pollinator specialist Robbin Thorp), writes in his book, Honey Bees: Letters from the Hive, that each worker bee “may make four to ten or so flights from the nest each day, visiting hundreds or many thousands of flowers to collect nectar and pollen. During her lifetime, a worker bee may flown 35,000 to 55,000 miles collecting food for her and her nest mates. One pound of honey stored in the comb can represent 200,000 miles of combined bee flights and nectar from as many as five million flowers.”

Take a 16-ounce jar of honey at the supermarket. That represents “the efforts of tens of thousands of bees flying a total of 112,000 miles to forage nectar from about 4.5 million flowers,” writes Buchmann.

Of course, we primarily appreciate honey bees for their pollination services (one-third of the food we eat is pollinated by bees) but honey is more than just an after thought.

It's been described as “liquid gold,” “the nectar of the gods” and “the soul of a field of flowers.” Frankly, it's nothing short of miraculous.

And well it should be.

A honey bee sips honey from honeycomb. (Photo by Kathy Keatley Garvey)
A honey bee sips honey from honeycomb. (Photo by Kathy Keatley Garvey)

A honey bee sips honey from honeycomb. (Photo by Kathy Keatley Garvey)

A honey bee sips nectar from a lavender blossom. (Photo by Kathy Keatley Garvey)
A honey bee sips nectar from a lavender blossom. (Photo by Kathy Keatley Garvey)

A honey bee sips nectar from a lavender blossom. (Photo by Kathy Keatley Garvey)

How to make something sweet even sweeter

There's still time to enter your honey in the Good Foods competition. Beekeepers across the country are invited to do so. (Photo by Kathy Keatley Garvey)
Honey, they say, is the "soul of a field of flowers."

It's more than that if you're a beekeeper. It's your pride and joy.

Whether beekeeping is your livelihood, your leisure activity, or something you do to help the declining bee population, that byproduct of your bees--honey--can also be an opportunity for bragging rights.

Entries are now being accepted for the nationwide honey competition sponsored by Good Food Awards.

If you're one of the nation's beekeepers, there's still time to enter your honey, says contest coordinator Amina Harris, director of the UC Davis Honey and Pollination Center.

The deadline to do so is Sunday, July 31. The four subcategories are Liquid and Naturally Crystallized, Creamed, Comb, and Infused Honey.  

The contest is divided into five regions--East, South, North, Central and West--with seven or more states assigned to one region, Harris says.

  • West: California, New Mexico, Arizona, Hawaii, Nevada, Hawaii and Alaska.
  • North: Oregon, Washington, Idaho, Montana, Wyoming, North and South Dakota and Minnesota
  • Central: Colorado, Nebraska, Kansas, Missouri, Iowa, Illinois, Wisconsin, Michigan, Indiana, Ohio and Kentucky
  • East:  Maine, New Hampshire, Vermont, New York, Pennsylvania, Massachusetts, Connecticut, Rhode Island, New Jersey, Maryland and West Virginia
  • South: Virginia, North and South Carolina, Tennessee, Georgia, Florida, Alabama, Mississippi, Arkansas, Oklahoma, Louisiana and Texas

"Finalists from each region are selected on a tasting day in September," Harris explains.  "They are vetted according to criteria on this page. Winners are selected during the fall months and announced at the end of the year. The awards will be presented in mid-January."

Harris says there are more than 300 unique types of honey in the United States. The Good Food Awards will showcase honeys most distinctive in clarity and depth of flavor, produced by beekeepers practicing good animal husbandry and social responsibility. The honey can come from hives located in numerous places, from rooftops to fields to backyards.

Last year's top awards went to:

To enter the competition, access this page: http://www.goodfoodawards.org/honey/

The Honey and Pollination Center is affiliated with the Robert Mondavi Institute for Wine and Food Science and the UC Davis Department of Entomology and Nematology. For more information, email Harris at aharris@ucdavis.edu

Honey bees in the process of making honey. This photo was taken through a bee observation hive. (Photo by Kathy Keatley Garvey)
Honey bees in the process of making honey. This photo was taken through a bee observation hive. (Photo by Kathy Keatley Garvey)

Honey bees in the process of making honey. This photo was taken through a bee observation hive. (Photo by Kathy Keatley Garvey)

Posted on Wednesday, July 20, 2016 at 10:15 AM
 
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