Lolly Bragging

Author: Kirsten K., Food, Food & Drink, Holidays, Sweets

Halloween is just two weeks away, so it’s time to start thinking about candy (as if we at The Swoon Society aren’t thinking about it all year long). When it comes to trick-or-treaters, are you an apple (shame!), popcorn ball (boo!), candy corn (eek!), loose change (argh!), or miniature variety pack (yay!) dispenser? My brother-in-law’s aunt used to give out whole candy bars on Halloween. She did not mess around.

If hordes of sugar-mad zombies find their way to your door each year, you may have to be more practical, but I live on a steep, intimidating hill in a neighborhood with few children, so I have the luxury of splurging on the 3-5 trick-or-treaters who ring my bell annually. This year, I got them these bewitching lollipops from Natural Candy Store.

Everything sold by Natural Candy Store is 100% natural—no scary ingredients like artificial colors, flavors, sweeteners, preservatives, or hydrogenated oils. In addition, their Halloween lollipops are allergy-friendly, vegan, and gluten-free, so I’ve got all the bases covered (except diabetes). Generously sized with flavors ranging from cherry, grape, and orange to cocoa and vanilla bean, these lollies will have trick-or-treaters bragging to their friends about their haul (I hope).

If you’re not prepared to go all in on individual treats, Natural Candy Store has a frightening array of Halloween sweets in bulk sizes, including Trick or Treat Mix, Organic Skull and Ghost Lollipops, Crispy Milk Chocolate Jack-O’-Lanterns,* Natural Gum Pops, Wholesome Organic Fruit Chews (uncanny facsimiles of Starburst) and, yes, even popcorn balls and candy corn. They also include free samples with every order (my favorite is the CleanCandy Watermelon Wheel).

Now that the candy has been taken care of, it’s time to turn my attention to pumpkin carving patterns and decorating, because Halloween is almost here and there’s no time for lollygagging.


Stuff Worthy Of Our Notice™ in this post:

Natural Candy Store

 

*Orders to hot weather regions may require special shipping.

 

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The Spice Trade

Author: Kirsten K., Food & Drink, Hot Drinks, Tea

Tomorrow is the first day of fall, which marks the official start of Pumpkin Spice Season. But before you head to Starbucks for a PSL, I have a PSA: there’s another seasonal spiced drink that just might make you lose your gourd. At this time of year, when everyone is preaching about pumpkin spice, I’m reaching for Bengal Spice.

As a rule, I’m a loose tea person, so I don’t pay much attention to commercial brands of tea packaged in individual bags, but my friend Stephanie made me sit up and drink years ago when she introduced me to Bengal Spice from Celestial Seasonings. Stephanie is the kind of friend who, when you stop by “for a second,” will invite you inside for a chat and begin loading up the kitchen table with all manner of gourmet goodies: French cheeses, Swiss chocolates, crusty breads, spiced nuts, and several different kinds of tea. On this particular occasion, she brewed a pot of Bengal Spice and served it with milk and honey. A caffeine-free take on traditional Indian chai, Bengal Spice contains familiar ingredients like cinnamon, ginger, cardamom, and cloves, but when milk and honey are added, it tastes like butterscotch. Really. Top with sweet whipped cream and it’s almost like having hot butterbeer.

Unlike pumpkin spice, Bengal Spice is available year-round, but I like to reserve it for fall, when cooler temperatures (and nesting tendencies) make me long for warming spices. I always drink it with milk and honey, because it is this combination that creates the candied alchemy. I can brew it easily, economically, and frequently at home—no need to stand in line or sell the farm for a soothing cup of seasonal cheer. And since it’s caffeine-free, enjoying a mug before bedtime actually helps me fall asleep.

Here in Southern California, the forecast for the coming week shows rising temperatures, so while the masses greet the season with all things pumpkin spice, trade in your PSL for a BST and experience true Indian Summer.


Stuff Worthy Of Our Notice™ in this post:

Bengal Spice Tea

 

Celestial Seasonings teas are sold at most supermarkets. Bengal Spice can also be purchased from Amazon.

 

Seedlip – The Non-Alcoholic Cocktail You Will Be Happy to Drink

Author: Kirsti Kay, Cocktails, Entertaining, Food & Drink, Spirits

“Mateus, please!”

My deep appreciation of the cocktail goes way back. You might think to my early 20s, or even high school, but I became a connoisseur of spirits at the tender age of four.

Grandma Kay. It’s happy hour somewhere!

I spent the night with my grandparents often as a child. Our routine in the evening was to watch television in their den—mostly movies wildly inappropriate for a little girl, such as Star Trek: The Wrath of Khan or Logan’s Run. We’d settle in with our afghans, popcorn, and cocktails: bourbon and 7-Up for my grandparents and a wine cooler for me, which basically consisted of a glass of 7-Up with a healthy splash of wine. This was in the early ’70s, long before Bartles & Jaymes made wine coolers ubiquitous in the 1980s. I think, back in the day, it was acceptable to give kids a bit of wine before bed to make them sleepy. Or maybe it wasn’t, but “happy hour” was an everyday occurrence with my family and usually lasted until bedtime.

I was really into my wine coolers, and I knew what I liked. My grandma loved to tell the story where she tried to give me a different wine one time instead of my usual, which was a cheap rosé from Portugal called Mateus. I threw a fit until she relented and opened a bottle of my beloved Mateus. I liked the roundness of the bottle and the old-looking photo. Even at four I was picking wine based on the label.

Later, as a tween, when my parents drank Tom Collins, I got to drink the Collins mixer and pretended it was a real cocktail. You don’t see this drink much anymore, but, like Harvey Wallbangers and Rob Roys, it was popular in the ’70s. To make a Tom Collins, you just mixed gin with ice and Collins mix, which was a premade sour mixer sold next to the club soda and tonic water in the supermarket. It was easy and cheap and, when paired with a Captain and Tennille record, it kept the party swinging.

As an adult, one of my favorite rituals is having a martini with my dad. He makes a big production out of it with the fancy Waterford crystal glasses. We may not agree on what makes the best martini—he likes Beefeater gin and olives, I like Hendrick’s and a lemon twist—but we both agree that a gin martini is the only true martini. Vodka martinis are for suckers.

Like most people who enjoy a nice pre-dinner drink, I’ve embraced the craft cocktail revolution, greedily trying recipes involving St. Germain, Aperol, homemade syrups, and a myriad of bitters. And then I stumbled upon Seedlip.

Seedlip bills itself as “The World’s First Non-Alcoholic Spirit.” It has no calories, no sugar or sweetener, and no artificial flavors. It is copper pot distilled using herbs and aromatics. When mixed with tonic and a squeeze of lime or a grapefruit slice, it mimics the refreshing deliciousness of a gin and tonic.

There are two versions of Seedlip: Garden 108 and Spice 94. Garden 108 has an herbal profile with the essence of peas, hay, spearmint, rosemary, and thyme, while Spice 94 is more aromatic, with botanicals such as allspice, cardamom, oak, lemon and grapefruit conspiring together to dazzle your senses.

When I first read about Seedlip, I was swooning over the gorgeous bottles and the idea that I could have cocktails during the week that were alcohol-free. I also liked being able to provide an exciting aperitif for friends who didn’t drink alcohol. Unfortunately, it was only available in the U.K. (now it is readily available in the U.S.), but my dear brother-in-law and his girlfriend brought me back a bottle of Spice 94 from London. It was everything I hoped it would be. It had the juniper-y nip of gin commingling with many other mysterious and spicy notes.

I am often disappointed by gourmet food and drink that has the promise of exotic ingredients, only to taste them and find their magical flavors undetectable. Seedlip, however, really delivers on the flavor. Its spicy, herbal scent tickles the nose as much as it delights the taste buds. I am completely smitten. My husband, Aaron, is also a fan, and we went through our bottle lickety-split.

The only drawback is that Seedlip, with a $40 price tag per bottle, is more expensive than any fancy top shelf spirit. Still, this lovely elixir enchants me. I’ve yet to try the Garden 108, but I see a bottle in my future. I might even be wild and add some gin, or perhaps a splash of Mateus. I’ve got Wrath of Kahn on DVD and a soft afghan calling my name.


Stuff Worthy Of Our Notice™ in this post:

Seedlip Distilled Non-Alcoholic Spirits

 

Seedlip can be purchased in the United States from Food52 and a variety of online retailers.

 

Taking the Waters

Author: Kirsten K., Beauty, Cold Drinks, Food, Food & Drink, Fragrance, Savories, Sweets, Wellness

Here in Southern California, we’re on the tail end of yet another summer heat wave. It feels like we’ve been pummeled with them this year, barely having time to enjoy a week of “cooler” temps (90s instead of 100s) before the next one rolls in. This latest wave brought some dreaded humidity that made going outside feel like stepping into a wet sauna. Ugh. We’re only midway through the season, so to keep my cool and freshen up when there’s no time for taking a bath, I’ve been taking the waters.

I discovered the culinary delights of rose water and orange blossom water when I got to know my Persian co-workers many years ago. They explained that Middle Eastern cooks use these floral waters in cooking and baking the way that most Americans use vanilla. I quickly learned that the waters also make fragrant and refreshing toners and tonics. During the summer, my favorite cooling trick is to pour them into spray bottles and keep them in the fridge for sweetly-scented spritzing throughout the day.

For years, I could only find Indo-European brand rose and orange blossom waters at Whole Foods and the ethnic foods aisle of some chain grocery stores, but then a large Middle Eastern market opened a few miles from my house and introduced me to a whole new world of culinary waters. There were familiar ingredients, like dillweed, cumin seed, and licorice, alongside less common ones, such as borage, sweetbriar, and willow, but some of the names were unrecognizable to me. What the heck is hedysarum? And fumitary water sounds like a treatment you’d be given on the road to wellville.

I bought them all.

Since I’m more of a baker than a cook, the dillweed and cumin have languished on a shelf, but orange blossom continues to be a favorite scent, and a rose by any other name—whether Naab or Ghamsar Kashan—smells as sweet. A whiff of willow holds hints of violet and rose, while fumitary emits the unexpected essence of peppermint. On sweltering summer nights, nothing beats a mist of mint water on sheets, pillows, and overheated skin, especially under the cooling currents of a fan.

Many of the descriptions online recommend taking these waters as a tonic beverage with plain water and sugar added. According to one, chicory water can “refine the blood,” promoting skin and liver health. Another claims that fenugreek water helps lower blood sugar and strengthen hair. Willow is said to stimulate the appetite, while fumitary (sometimes called fumitory) is beneficial for treating eczema and psoriasis. Hedysarum, which has a flavor completely unfamiliar to my American palate, tastes slightly medicinal, with a sharp earthiness and a trace of fruit that is both strange and exotic … and, apparently, useful for whooping cough.

In addition to Indo-European, I have found culinary waters from Cortas, Al Wadi, and Sadaf, but the largest selection is produced by Golchin. Most of them are only $3-5 a bottle, so stock up this summer and hydrate liberally, inside and out, because taking the waters is (almost) as therapeutic as a trip to the spa.


Stuff Worthy Of Our Notice™ in this post:

Culinary Waters

 

If you don’t live near a Middle Eastern market and can’t find these culinary waters at your local grocery store or gourmet food shop, many are available online from Persian Basket.

 

Get Into Your Divvies

Author: Kirsten K., Food, Food & Drink, Sweets

For months, whenever I walked through the bakery section of my local market, I’d glimpse rows of cellophane bags standing at attention, each holding three perfectly stacked cookie sandwiches. Being a Double Stuf person, what caught my eye through the clear wrapping was a thick layer of white frosting in between each set of generously proportioned cookies. They were slightly more than I wanted to spend, but I was prepared to put a bag (or two) of these Divvies cookie sandwiches in my basket when I saw that they were made for people with dietary restrictions. Equating those words with boring and tasteless, I quickly moved on.

(Coconut) Milk and (vegan) cookies.

But that clear bag is diabolical.

Every time I went grocery shopping (usually on an empty stomach—the ultimate marketing no-no), I would stare at those cookies…and they would stare back. So I finally broke down and bought a bag.

Uh oh.

Sometimes it’s better NOT to know. I was safe when I thought they’d be stale and bland, but once I discovered their soft, chewy texture, abundance of chocolate chips, and rich, buttercream-like frosting, I knew I was in trouble.

A tragic case of mistaken identity.

Calling on hidden reserves of self-control, I only allow myself to indulge on occasion, so I almost snapped when a recent snafu caused me to pull a bag of oatmeal raisin cookie sandwiches out of my grocery bag when I got home. For those who know me, this is a tragedy of Shakespearean proportions. Raisins are always an affront, but when you’re expecting chocolate chips? We’re talking Et tu, Brute?-level betrayal. I thought about rushing right back to the store, but it had been a long, tiring day. Plus, I hate returning food items, since I know they can’t be resold, so I did what any reasonable person would do: I got a pair of tweezers.

If you love raisins, good news! These cookies are LOADED with raisins. (Bad news: you and I can never be friends.) By the time I’d cleaned house and sent the Sun Maid packing, my oatmeal cookie sandwich was FUBAR (fouled up beyond all raisin). I was feeling cheated of a rare indulgence, so I checked carefully the next time I went to the market and saw several bags of Divvies chocolate chip cookie sandwiches grouped together on the display table. I was about to grab a bag when I noticed that one appeared to have more frosting than the others, so I eagerly popped it in my basket…only to pull out another bag of oatmeal raisin cookies when I got home.

Shaking my fist at fate and the fact that chocolate chip cookies and oatmeal raisin cookies look disastrously alike, I vowed to stick with brownie cookie sandwiches from now on.

The last time I bought a bag, the checker asked if I was vegan. I said no, although I try to avoid animal products as much as possible, but we both agreed that Divvies stand toe-to-toe (and bottom-to-bottom) with any other gourmet cookie sandwiches on the market. So vegans and people with nut, egg, and dairy allergies, rejoice! You can indulge like all the rest of us “civvies”…just make sure to check your bags first so you know what you’re getting into.


Stuff Worthy Of Our Notice™ in this post:

Divvies Cookie Sandwiches

 

Divvies are available at Sprouts and other markets, coffee shops, and specialty food stores nationwide. Click here to find a location near you.

 

Three Cheers for the Red, White, and Blue

Author: Kirsten K., Cocktails, Food & Drink, Holidays, Spirits, Wine

If you plan to toast America’s Independence Day, you have three ways to say, “Cheers!” Those who enjoy bold flavor might try a red sparkling wine,* such as Lambrusco (wine blogger Marissa A. Ross is a fan), while traditionalists can opt for a classic champagne made with white wine grapes (our choice for the occasion, natch, is Cuvée Thomas Jefferson Cremant de Limoux Brut). But those who enjoy things a little off-color will swear by something blue.

Yes, blue sparkling wine is becoming a thing. There’s a blue prosecco from Italy, which gets its color from blue curaçao, but this 4th of July we’re raising a glass of Blanc de Bleu Cuvée Mousseux by Bronco Wine Company. Made from Chardonnay grapes with a touch of blueberry juice for color, Blanc de Bleu is a respectable effervescent wine with crisp, dry flavor…but let’s face it—the color is why we’re talking a blue streak about this cerulean sparkler.

The unexpected hue of Blanc de Bleu is mesmerizing and sure to become the center of conversation at any gathering. Much like rosé wine, which beguiles with its blush, blue sparkling wine is fun and doesn’t take itself too seriously (will #intotheblue replace #yeswayrose?). It’s a natural choice to serve at weddings and gender reveal parties…or to class up your backyard barbeque. There’s still time to stock up for tomorrow’s celebration, so get a case of the blues this year and spread some holiday cheer(s). Happy 4th, Swoonsters! 🥂 🇺🇸


Stuff Worthy Of Our Notice™ in this post:

Blanc de Bleu Cuvée Mousseux

 

Blanc de Bleu is available at BevMo, Total Wine, and many wine shops and liquor stores.

 

*You can also add cranberry juice to white sparkling wine for some bright red refreshment. With a splash of Cointreau or Triple Sec, this is known as a Poinsettia and makes a festive cocktail to serve during the Christmas holidays.

 

Turn to Mushrooms

Author: Kirsten K., Coffee, Food & Drink, Hot Drinks, Wellness

In a recent email to his subscribers, Tim Ferriss recommended the Superfood Mushroom Sampler Box from Four Sigmatic. Despite our sleep mask setback, I decided to order the box after reading about Tim’s experience with their mushroom coffee: “I was on FIRE for the entire day. I got more done that day than three or four days prior to that.” For a product that claims to deliver energy and focus with less than half the caffeine of regular coffee and none of the jitters, this was a ringing endorsement.

The “Finnish Funguys” at Four Sigmatic combine mushrooms, adaptogens, and superfoods to make earthy elixirs with nootropic properties. Translation: these plant-based brews can improve mental clarity, enhance memory, and increase productivity.* I was excited to try the samples, including two coffees, two hot cocoas, and four tea-like blends, but when I told Kirsti that I’d ordered mushroom coffee, her reaction was immediate and emphatic: “Yuck!” I thought she’d be intrigued, having just returned from a trip to Finland, where she found both the country and the people to be beautiful and charming, but she’s a coffee purist who was horrified at the thought of a fungus among us. Her too cool for toadstools attitude meant that I was on my own with this experiment.

Check out the effects of coffee #onshrooms.

I’d been expecting the mushroom coffee to taste just like java, but it had a slightly burnt flavor that wasn’t wholly unpleasant, although it wouldn’t pass muster with a coffee connoisseur. What I didn’t actually expect was the physical and mental boost I experienced during the day. I’d already been at work for hours flitting from project to project and talking a mile a minute before it occurred to me that this excellent new work ethic might simply be the effects of my morning joe. I stopped to check in with myself: no jitters or agitation, merely a feeling of energy and drive.

I waited a couple of days and tried the second packet of coffee. Again, I felt that increased and sustained energy as I went about my day. Since I’m not usually a strong placebo responder, I can only attribute the vroom to the ‘shroom. I’ve tried the hot cacao mixes (not sweet enough for me, but easily remedied) and the four elixirs, which tasted like bitter herbal tea. The addition of stevia leaf to Cordyceps, Lion’s Mane and Reishi softens the edge and imparts a light sweetness, but Chaga is best downed like a shot. To help make sense of its sampler, the company has compiled this handy guide, or enroll in their free Mushroom Academy.

The brew that started it all may be more “champignon of coffee” than champagne of coffee, but if you’re looking for a pick-me-up at work that won’t get you worked up, a comforting cup of Four Sigmatic will make you turn to mushrooms. So live like the Funguys and give these fungi a try.


Stuff Worthy Of Our Notice™ in this post:

Four Sigmatic Superfood Mushroom Sampler Box

 

As of this writing, the Superfood Mushroom Sampler Box is sold out, but Four Sigmatic products are available separately or in discounted bundles.

For a more in-depth review of Four Sigmatic and their mushroom coffee, visit Nootropedia.

 

*These statements have not been evaluated by the Food and Drug Administration, so nobody’s minding the spore. Drink responsibly.

 

Take a Baobab

Author: Kirsten K., Food, Food & Drink, Hot Drinks, Wellness

I first encountered the baobab tree when reading The Little Prince in school. I assumed that the pesky plant with the funny name* on the volcanic asteroid was fictional, so I was surprised to learn later that it was a real tree on planet Earth. I can be forgiven for thinking that the baobab was made-up, though, because a) the name, and b) have you seen one? It actually looks like it’s from an alien world. I find it ironic that the tree is native to subtropical Madagascar, because it doesn’t provide much shade from the sun, unless you stand in the shadow of its massive trunk. It does, however, provide a fruit that’s been gaining buzz recently as a superfood.

While I believe eating a balanced diet is more important than fixating on so-called “super” foods, I also believe that vitamin supplements should come from whole food sources. The powdered fruit of the baobab tree is high in vitamin C, a potent antioxidant that promotes skin elasticity, strong bones, and vascular health by helping the body build and maintain connective tissue. Plus, no scurvy! Baobab fruit is also a good source of copper, iron, potassium, zinc, and fiber. The powder is tart and slightly sweet, so it mixes well in yogurt (I prefer the coconut milk yogurt alternative from So Delicious) and can be dissolved in warm or hot water with a little honey for a refreshingly sweet-and-sour sip.

While I could get my vitamin C by eating citrus fruits, it’s much more fun to supplement with baobab powder. I dare you to say the name without smiling. It’s exotic and tasty, and you don’t have to deal with seeds or pith (I have texture issues with most fruits and prefer to eat them in smoothie—or pie—form). Vitamin C has become synonymous with healthy immune function, so rather than take two pills and call your doctor in the morning, make the call to take two teaspoons of baobab in the morning and you’ll feel super all day.


Stuff Worthy Of Our Notice™ in this post:

Davidson’s Organic Baobab Powder

 

I discovered Davidson’s Baobab Powder while visiting their website to order more of my favorite rose tea, but there are other companies that sell organic baobab powder, including Baobest and Organic Burst.

 

*In my search for the proper pronunciation of baobab, I’ve come across equal instances of bow-bab (as in “take a bow”) and bay-o-bab. Since I’ve always pronounced it as bow-bab, I’m sticking with that.

In fairness, only six of the nine species of baobab trees are native to Madagascar, and only one—Adansonia grandidieri—has that distinctive, otherworldly look.

Standard disclaimer: These statements have not been evaluated by the Food and Drug Administration. This post is not intended to diagnose, treat, cure, or prevent any disease.

 

Tea for 2

Author: Kirsten K., Author: Kirsti Kay, Food & Drink, Hot Drinks, Tea

.

♪ ♫ Here at The Swoon Society
There’s tea for two and two for tea
To toast our anniversary with you…♩ ♬

The Swoon Society turns 2 today!

Join the chorus (and the Doris)
as we celebrate with the festive
Birthday Cake blend from DAVIDsTEA.

..

☕ Cheers to two great years! ☕

Happy Swooniversary!

 

 

Hive Talkin’

Author: Kirsten K., Food, Food & Drink, Hot Drinks, Sweets, Tea, Wellness

Last weekend, I attended an event for Earth Day that included a presentation by The Valley Hive, a beekeeping outfit based in the northeast San Fernando Valley. They were invited to discuss the threat to honeybees and what’s being done to protect them—and, by extension, our food supply. This was serendipity, because I’d been wanting to learn more about The Valley Hive since visiting their kiosk at a local mall and tasting a “flight” of honeys.

Head beekeeper Keith Roberts led the presentation with an entertaining and informative talk about the tools and techniques used in beekeeping. He shared some surprising facts about honeybees, which are more fascinating than I’d imagined. Did you know that a hive functions as a pure democracy, with the bees making decisions by consensus that, scientists have discovered, are correct about 98% of the time? We could learn a lot from them about cooperation vs. competition.

But there IS some competition, which occurs when a queen dies or disappears from the hive. Sensing her absence, the bees will start feeding large amounts of royal jelly to a number of larvae. This high-protein substance causes the developing bees to transform into queens, which, upon hatching, will engage in a fight to the death until a single victor emerges. If one of the queens should hatch before the others, she will spear her remaining sisters in a Shakespearean act of mass regicide (and a few other -cides). Hamlet’s got nothing on the hive.

Despite the drama, this story has a sweet ending. The bees make and store honey for food, but produce much more than they actually need, so we humans can skim a little off the top without harming the hive. Honey is rich in antioxidants and never spoils. It has antiviral, antifungal, and antibacterial properties and can speed the healing of wounds and burns. While I hear every spring about eating local honey to protect against seasonal allergies, Keith says the results of this practice have never exceeded the placebo effect in scientific studies (having recently read Suggestible You by Erik Vance, I’ve developed a healthy respect for the placebo effect).

Still, it’s always a good idea to support your friendly neighborhood beekeepers by purchasing local honey (defined as anything within 300 miles). Honey is naturally viscous, so large-scale producers must heat it above a certain temperature in order to fill assembly line bottles quickly, which destroys some of its beneficial properties. If your honey has a thin consistency or never crystallizes, it’s probably been subjected to high heat or “honey laundering,” so buy raw and local whenever possible.

Over the years, I’ve purchased many different varietals of honey, from alfalfa to tupelo, but I’d never had the opportunity to try several all at once until sampling the lineup from The Valley Hive. With just a taste of each, I was able to compare the nuances of avocado, buckwheat, orange blossom, sage, and wildflower honeys. It’s amazing to discover how different they are when experienced side-by-side. Sage and orange blossom, both light and extra sweet, are perfect for adding to hot or iced tea. Buckwheat is dark and strong, so it pairs well with pungent cheeses and imparts richness to barbecue sauce. Avocado was described to me as savory and has an almost buttery flavor, making it ideal for dressings and sauces. I bought a jar of wildflower honey for myself (because floral) and a jar of avocado for Kirsti, who likes to cook.

The best news we heard was that honeybee populations have been steadily rebounding over the past few years after the devastation caused by Colony Collapse Disorder. While CCD continues to be an issue, its causes are better understood today as beekeepers, scientists, and agribusiness work together to protect these vital contributors to the well-being and beauty of our ecosystem.

Small-scale beekeepers are usually passionate about the environment and the integrity of their honey, so remember that the “buzz” word is local. By supporting local beekeepers, you also support local agriculture and promote diversity, so get a bee in your bonnet to find a small-batch producer near you (or online), because when honeybees thrive, life is sweeter for everyone.


Stuff Worthy Of Our Notice™ in this post:

The Valley Hive