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The new book by Thomas D. Seeley about how and why a hive swarms.

Check out some bee art.

over the course of the fair, 40 000 worker bees were released into the case to complete
a wax honeycomb structure over the figure of a martyred christ rising out of the chaos,
his weight seeming to be upheld by the mass strength of the swarm. the figure within the vitrine
is made of a laser sintered framework in which the industrious bees created a honeycomb skin over
before filling each cell with the honey they produce. then bees worked to remove the honey
from the cells and return it to the beehive, cleaning the figure back to the wax cells they
originally created. tomáš made the honeycomb a red-orange color to symbolize the cross.

We at Sticky Mouth Honey Company are taking a break from the honey selling business. We’re not completely closing up shop. It’s more akin to winter dormancy than Company Collapse Disorder. But we’re moving on (and away from Calgary) to focus on some other things.

We’re going to take the downtime to continue raising bees and learning to raise them right. We think it is important to keep bees naturally, free of antibiotics and HFCS. So when we come back, it’ll be more of the same: local, fresh, and natural honey.

Thanks to everybody who supported us over the last couple of seasons. We’ll see you again soon!

Sticky Mouth

Check us out in the Calgary Herald today (here)!

Having the Herald come out to check the bees with us was a great way to kick off the 2010 season.

We’ll be at Market Collective this weekend selling some honey so come down and find a good Valentine’s Day gift. I think I read somewhere that honey’s an aphrodisiac!

via the Backwards Beekeepers blog comes this.

This post is not about honey. It’s about a mobile abattoir and local agriculture. Nothing graphic, but some of you just might not be interested. If you are, read below.

Continue reading →

Despite frigid weather and snow dunes straight out of the Snowhara, people ventured out and made it to Market Collective this weekend. That bravery, along with awesome organization – including perpetually fresh coffee courtesy of The Roasterie! – by Angela and Angel, made it an all-around awesome time. I hope the customers had as much fun as we did browsing around.

Thanks to everybody who came by!

Sticky Mouth Honey Company will have a booth at this weekend’s Market Collective, the first of its two Christmas themed events. I’ll be sharing a table with Aviv, so you can take advantage of a one-stop bread-and-honey-off. You’ll definitely need the sustenance, because this Market Collective looks like it is going to be the best yet.  If you’ve got lots of money, bring it so that you can finish up all your gift buying; if you don’t, well, there’s always free honey samples (and, of course, the opportunity to show your support for some of this city’s best artists, artisans, and musicians).

Here’s the event poster. Hope to see you there!

America Eats was a project of the Federal Writers’ Project, an initiative of the Works Progress Administration of FDR’s New Deal. The Writers’ Project consisted mostly of  out-of-work journalists of little renown, but it also included those who would soon become some of America’s finest writers, such as Zora Neale Hurston.

America Eats was the final project to be started by the Writers’ Project, and it’s publication was abandoned when the Japanese bombed Pearl Harbour. But the unfinished manuscript – actually just boxes of unedited pieces submitted by writers from all over the country on what America ate, how it ate, and how it felt about what it ate – sat for some 60 years in the Library of Congress. That is until Mark Kurlansky found them while researching another food writing anthology and collected the most interesting pieces in his latest book, The Food of a Younger Land.

All this is just interesting background for a recipe for hot buttered rum out of The Northeast Eats, the section of the book concerning the eating and drinking habits of New England and New York, and written by one of the brightest stars on the Project roster, Kenneth Roberts.

Pour one fair-sized drink (or jigger) of rum into an ordinary table tumbler: add one lump of sugar, a pat of butter the size of a single hotel helping, half a teaspoonful of cinnamon, fill up the tumbler with boiling water, stir well and sip thoughtfully. If too sweet, use less sugar in the next attempt. If not sweet enough, add more. If the cinnamon isn’t wholly satisfactory, try cloves. If more butter is desirable, use more.

Of course, replacing that lump of a sugar with a teaspoon of honey (or more, or less) is sure to make this drink even better.