Feast and Field heads to the Omaha area to talk about summer’s sweetest nectar, honey. Fat Head Farms crafts handmade, artisanal honey using the oldest and purest of techniques with the safety of their bees at the forefront of their practice. We learn about the current state of the honeybee, why it’s crucial to understand and address their decline now, and how you can take action yourself.
Raw versus processed? Natural health benefits? Culinary uses of bee pollen? We get into everything there is to know about honey including flavors, consistency and byproducts. As a natural and versatile cooking ingredient, Cathy Curtis, the continuing education coordinator for culinary, hospitality and horticulture at Metropolitan Community College in Omaha, Nebraska, offers recipes so you can enjoy honey with each and every course.
The Nebraskan couple fosters Carniolan bees in their hive-to-jar production, doing things the old-fashioned way and connecting with their community.
Nebraska honey producer Fat Head Farms practices beekeeping in a measured, intentional way learned from four generations.
Pesticides and habitat loss are detrimental to honeybees, which pollinate billions of dollars’ worth of crops in the U.S. annually. How can we save the bees?
We’re buzzing about the natural, sweet treat — from flavor and color to health benefits, even its tie to the word “honeymoon!”
Honey is a delicious natural sweetener that shines in everything from salad dressing to salmon to ice cream — even a mocktail.