Join Us THIS WEEKEND! LACBA Honey Tasting at the LA Zoo Spring Fling

LAST WEEKEND!

The Los Angeles County Beekeepers Association is hosting a ‘Honey Tasting’ (like a ‘Wine Tasting’) during the Los Angeles Zoo 2019 Spring Fling.

For six weekends beginning Saturday, March 23 through Sunday, April 28, 2019 (10AM-4PM). LACBA members will be on hand offering samples of a variety of local honeys, selling local honey, and providing education about honey bees and answering questions.

LACBA Member Schedule & Sign Up

534372.jpeg
Tasting Honey53434.jpeg
53430.jpeg
Jay and members.jpeg

Los Angeles Zoo - Spring Fling

LA Zoo 2019 Spring Fling.jpg

Spring Fling

The Los Angeles County Beekeepers Association will be hosting a ‘Honey Tasting’ (like a ‘Wine Tasting’) during the Los Angeles Zoo 2019 Spring Fling. For six weekends beginning Saturday, March 23 through Sunday, April 28, 2019. LACBA members will be on hand offering samples of a variety of local honeys. We’ll also be selling local honey as well as providing education about honey bees and answering questions. We will also have a 30 minute slot every day on the stage next to our Honey Bee Booth to talk about beekeeping. 

LACBA Members Volunteer Sign Up

The Valley Hive 3rd Annual Honey Competition & Recipe Contest

The Valley Hive
10538 Topanga Canyon Blvd.
Chatsworth, CA 91311
Sunday, August 12th 4-7pm
https://www.facebook.com/thevalleyhive/

https://www.facebook.com/events/471608013283828/

Looking for a little old fashioned summertime fun? Stop by The Valley Hive on Sunday, August 12th from 4-7pm for the 3rd Annual Honey Competition & Recipe Contest. Taste honey from local backyard beekeepers and sample dishes made with honey. Kids activities, workshops, and local vendors will be on hand as well. To enter the competition or submit a recipe, send an email to info@thevalleyhive.com. This event is FREE to the public.

The Valley Hive Celebrates National Honeybee Day

The Valley Hive - 1st Honey Tasting and Recipe Contest in Celebration of National Honeybee Day.

When: Saturday, August 20th 4-7pm  

Where: The West End Tavern
21356 Devonshire Street
Chatsworth, CA 



Our friends at The West End Tavern in Chatsworth have generously offered their location for this event. Beatrice, the bartender extraordinaire, will be on hand to make her amazing Honey Cocktail creations. 

WHAT: Beekeepers from the Los Angeles area will have an opportunity to showcase their Backyard Honey. Each entry will be judged by our panel of Honey Experts from all over Southern California. After a winner is chosen, the honey will be available for public tasting.

 Why: It’s National Honeybee Day and that’s something to celebrate!

Guidelines to Enter: Is your honey the best in town? Do you have a favorite honey recipe? Entering our contest couldn’t be easier!!

1. Fill out the form

2. We need two 1 pound jars of your honey: one in an unmarked jar for the contest; the other jar should be labeled, and will be sold at the event. All proceeds will be donated to a charity dedicated to helping to Save the Buzz!  

3. Bring your honey to The Valley Hive or bring it to The West End Tavern by 3:30pm on August 20th. Be sure to fill out the form above so that we know to include your honey in the competition!

4. If you are entering a honey recipe, simply let us know what you are making and bring it to The West End Tavern by 3:30pm on August 20th.

 The Valley Hive Shipping Address is: 9633 Baden Avenue, Chatsworth, California 91311

The Valley Hive
The Valley Hive Event on Website
The Valley Hive Event on Facebook

  

 

The Valley Hive is Hosting National Honeybee Day Honey Tasting & Recipe Contest

The Valley Hive is hosting a Honey Tasting and Recipe Contest in celebration of National Honeybee Day. We hope that you can join us at The West End Tavern on Saturday, August 20th


WHAT: Beekeepers from the Los Angeles area will have an opportunity to showcase their Backyard Honey. Each entry will be judged by our panel of Honey Experts from all over Southern California. After a winner is chosen, the honey will be available for public tasting.
 
Where: Our friends at The West End Tavern in Chatsworth have generously offered their location for this event. Beatrice, the bartender extraordinaire, will be on hand to make her Honey Cocktail creations. The address is: 21356 Devonshire Street, Chatsworth
 
When: Saturday, August 20th from 4-7pm
 
Why: It’s National Honeybee Day and that’s something to celebrate!
 
Guidelines to Enter: Is your honey the best in town? Do you have a favorite honey recipe? Entering our contest couldn’t be easier!! 

  1. fill out the form
  2. We need two 1 pound jars of your honey: one in an unmarked jar for the contest; the other jar should be labeled, and will be sold at the event. All proceeds will be donated to a charity dedicated to helping to Save the Buzz!  
  3. Bring your honey to The Valley Hive or you can ship it to us, if you prefer. You can also bring it to the next LACBA meeting on Monday, August 1st. Deadline to enter is August 18th.
  4. If you are entering a honey recipe, simply let know what you are making and bring it to The West End Tavern by 3:30pm on August 20th.

Our Shipping Address is:
9633 Baden Avenue, Chatsworth, California 91311

Honey Flavor and Floral Mapping

American Honey Tasting Society  

The American Honey Tasting Society’s Project Flavor and Floral Mapping is an ongoing study aimed at creating a database of American honeys. This database will connect each honey’s flavor profile (flavor, color, taste and aroma) to its respective terroir (region, climate and floral source). Our experienced panel of tasters will be writing the tasting notes for each honey sample.

All information gathered from this study will be used to help us better understand honeybees’ behavior, their floral preferences and the resulting flavor profiles of the honeys produced within each specific locations in the US. We hope to identify rare and unique honey while at the same time bringing attention to endangered honey plants and their honeys.

We understand this is a huge undertaking that will go on for years…even generations. Every United States beekeeper is an essential part of this project. We hope you will join us by providing us samples of your honey with a completed Honey Submission Form below. If you keep honeybees in the United States and can provide us with at least 4 ounces of honey, we invite you to submit a sample and help us build our database. Our tasting notes will be available to you to use as a marketing tool to promote and sell your honey. You will be welcomed to use The American Honey Tasting Society badge to verify your tasting note for the specific honey harvest.

Click here to download the Honey Submission Form!

Read at: http://americanhoneytastingsociety.com/project-flavor-floral-mapping/

Amina Harris: You're Tasting Honey All Wrong


Yahoo! Food  By Amber Turpin  June 18, 2015

Amina Harris has a sweet job. Literally. As Director of the Honey and Pollination Center at the Robert Mondavi Institute for Wine and Food Science at UC Davis, her day-to-day tasks involve curating a honey library and hosting honey tastings. But this “sensory scientist” would prefer we move away from the word “sweet.”

In fact, a primary focus of Harris’ recent work has been creating the Honey Flavor Wheel, a thorough tool for understanding the wide range of flavor characteristics present in honey, while expanding vocabulary we use to describe it. Now, instead of simply describing the 300-plus varietals of honey as  “sweet,” we can contemplate their sassafras, ash, baked bread, or cassis elements.

The new flavor wheel is just one entry point into Harris’ world. It’s also a way for honey lovers to become more engaged in their consumption, and to be able to pinpoint authentic honey, versus the treated, altered, and fake stuff. And ultimately, with this deeper knowledge comes an understanding of the shrinking population of our pollinators.

Colony Collapse Disorder, and the simultaneous rise in home beekeeping, have made honey a hot topic. This might explain the impetus behind the Honey and Pollination Center, which was founded in 2012. Harris took a breath after hosting the Center’s inaugural Bee Symposium to talk to us about her work.

How did you get started working in the food system?

In the 1970s I began an investigation into eating better. I was hardly the first. As a member of our local food coop, I began to take my New York Times Cookbook and slowly but surely turn my favorite recipes into something healthier. I would pick strawberries each June in the u-pick fields south of Buffalo (my home town) and bring them home to eat, to turn into jam, and to make pie. I began experimenting with honey as the sweetener of choice. In the early 1980s, I married my husband, Ishai Zeldner, who had started a honey business called MoonShine Trading Company. We were one of the first honey packers to sell varietal honeys. The rest is, as they say… (And yes, I am that old!)

What inspires you to do the work you do?

I love honey. I love the honey bees. I am more and more fascinated by bees, insects, pollinators–you name it. I love learning and I keep learning. Working at the university has broadened the people I meet and what I can learn. Then I get to share my enthusiasm for this amazing product with the rest of the world. I like to say that I had to get ready to retire to be offered the job of my dreams. But here it is. I get to investigate honeys from around the world. I get to teach other people how amazing each and every honey is. I can create programs for mead makers and have the entire Department of Viticulture work with me. What could be bad?

Honey Flavor Wheel published by the Honey and Pollination Center at UC Davis.

 What have been your most difficult challenges in your work so far?

[One challenge in this industry] is non-GMO and organic labeling, which mean next to nothing.These labels need to be removed from honey. Meaningful labels and descriptors need to come into play. However non-GMO and organic now have such a strong, visceral following (often misunderstood) that it will be very difficult to make any real headway.

For example, no honey in the United States is certified non-GMO. Limited honey from Hawaii is certified organic. But almost all honey with these labels is being imported from South America, India, and other countries. The home country creates their rules and guidelines and the U.S. Department of Agriculture accepts whatever that country’s officials have declared. We do not really know if the honey is non-GMO or organic, but it has been certified. Why? Because bees fly over a vast area. Essentially they can travel up to 5 miles in any direction of the hive. What is the chance that this forage area of, let us say, a minimum of 78 square miles has no pesticides and no GMO [crops]–especially in places like Brazil?

More: Ballard Bee Company is Bringing Pollinators Back to Washington State 

And the rules for beekeepers are onerous. Let’s say you want to make an organic non-GMO cookie. All of your ingredients are locally sourced. You go to your local beekeeper and find out his honey is not certified organic. You can’t use it. Instead, in order to label that cookie non-GMO and organic, the manufacturer will purchase imported honey that has been heated, filtered, and blended from somewhere offshore. The honey will, in general, be handled by only the largest packers in the country since they are the only ones that can purchase quantities large enough to import. These appellations should be removed from honey as soon as possible.

What do you think is some of the most exciting work going on in our food system at large?

Watching young people learn how interesting and tasty food can be–food at all levels. In order to make change happen, it needs to happen with our youngest eaters. If we are taught to love sweets and fried foods at an early age, there is a great chance we will love them as we grow older. If we are taught to love terrific cheese, hearty breads, etc., hopefully we will love those into our future, too.

What is the most important change you would like to see in the food system in the next 5-10 years?

I need to restrict this to honey, because the subject is too broad for me to answer easily. I would like to see labeling for honey become much more specific. Most of the honey sold here in the U.S. is blended in one way or another. At the present time, if a varietal is listed, it need only be the predominant floral source. Essentially a honey can be 28 percent orange blossom, 24 percent alfalfa, 24 percent cotton, 24 percent wildflower and it will be labeled orange blossom honey. Switch the orange for clover and you can now label that honey clover!

More: Follow the Honey: 7 Ways Pesticide Companies Are Spinning the Bee Crisis 

What needs to happen for that change to occur?

It will take interested honey packers, mostly small packers, to come together to make this change. This is an unorganized group throughout the country.

Do you see yourself as part of a food movement?

I love to eat good food–cheeses, produce, jams, ice cream–just good, fun food. Is there a movement for that?

What would you want your last meal on earth to be?

Lamb chops made by Nancy Oakes at Boulevard.


https://www.yahoo.com/food/amina-harris-youre-tasting-honey-all-wrong-121832235971.html