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FM","link":"/"}},"bayareabites_108964":{"type":"posts","id":"bayareabites_108964","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108964","score":null,"sort":[1461880872000]},"guestAuthors":[],"slug":"keeping-bees-safe-its-a-ruff-job-but-this-doggy-detective-gets-it-done","title":"Keeping Bees Safe: It's A Ruff Job, But This Doggy Detective Gets It Done","publishDate":1461880872,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The newest apiary inspector at the Maryland Department of Agriculture has four legs, golden fur and a powerful sniffer.\u003c/p>\n\u003cp>Mack, a 2-year-old yellow Lab, joined the team last fall to help his mom, chief apiary inspector Cybil Preston, inspect beehives for American foulbrood — AFB — a highly contagious bacterial disease that infects honeybee brood and, eventually, kills the colony.\u003c/p>\n\u003cp>\"Maryland has a thriving beekeeping industry, and most of our beekeepers have thousands of hives that travel from state to state for pollination,\" explains Preston. \"It's our job to make sure that infected hives don't cross state lines.\"\u003c/p>\n\u003cp>The Maryland Department of Agriculture has had a \"bee dog\" on staff since 1982 and is believed to be the only state agency in the nation using a dog to detect AFB.\u003c/p>\n\u003cp>In Australia, a black Labrador named Bazz has taken on the role of apiary inspector and reports to work wearing a custom bee suit to protect him from getting stung.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alice Whitelaw, co-founder of \u003ca href=\"http://www.wd4c.org/\">Working Dogs for Conservation\u003c/a>, a nonprofit organization in Montana that trains dogs to sniff out invasive species, isn't surprised that a dog is helping prevent the spread of a deadly bee disease.\u003c/p>\n\u003cp>\"Combined with all of the other tools we have, dogs are a really good application for a lot of conservation issues,\" she says.\u003c/p>\n\u003cp>Mack is the fifth dog to hold the position. His predecessor, a black Lab named Klinker, retired last year.\u003c/p>\n\u003cp>\"The program is a unique asset to our department and we didn't want to let it go,\" Preston says.\u003c/p>\n\u003cp>To keep a dog on staff, Preston set out to find and train a new canine apiary inspector. A member of her local beekeeping group told her about Mack. The dog was living in a garage and needed a new home — along with some manners.\u003c/p>\n\u003cp>\"He was quite rude,\" Preston recalls.\u003c/p>\n\u003cp>But Mack proved to be a quick learner.\u003c/p>\n\u003cfigure id=\"attachment_108969\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg\" alt=\"Mack works for the Maryland Department of Agriculture to sniff out American foulbrood in bee colonies. He underwent a 14-week training program to get certified as an American foulbrood detection dog.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-108969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-960x639.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mack works for the Maryland Department of Agriculture to sniff out American foulbrood in bee colonies. He underwent a 14-week training program to get certified as an American foulbrood detection dog. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preston taught the dog basic commands and then partnered with the team at the Maryland Department of Public Safety and Correctional Services to complete a 14-week training program to have Mack certified as a detection dog.\u003c/p>\n\u003cp>In the field, Mack works from November to April. When temperatures are cooler, the bees are less active, making Mack less apt to get stung. He moves from beehive to beehive, sniffing each one for the distinct odor of AFB infestation. If he smells AFB in a hive, he sits to alert Preston that a manual inspection is needed.\u003c/p>\n\u003cp>Using his nose, Mack can inspect 100 hives in 45 minutes. Preston must open each hive to perform a visual inspection, slowing her down; she can inspect 10 hives in the same amount of time.\u003c/p>\n\u003cp>\"If we want to be efficient, we need a dog,\" she says.\u003c/p>\n\u003cp>Last year, Maryland state inspectors checked 2,200 hives and found 13 cases of AFB. Preston believes the dogs help keep the disease in check.\u003c/p>\n\u003cp>\"Every hive Klinker alerted on was 100 percent correct and certified by the USDA as confirmed AFB,\" she says. \"It would be a lot more prevalent if we weren't doing dog inspections.\"\u003c/p>\n\u003cp>Hives were dormant when Mack started doing inspections last fall, so his success rate isn't clear yet. In field trials, he was 100 percent successful in identifying AFB.\u003c/p>\n\u003cp>Hive inspections are the first line of defense in preventing the spread of AFB.\u003c/p>\n\u003cp>When the disease is confirmed, the antibiotic Terramycin can be used to control the symptoms, but it doesn't destroy the spores; hives infected with AFB are frequently destroyed.\u003c/p>\n\u003cp>In Maryland, having a canine apiary inspector is an economical option for performing greater numbers of inspections and improving detection, says Preston, who owns Mack and pays for most of his care. (After Mack earned his AFB certification, the state agreed to pay for his vet bills.)\u003c/p>\n\u003cp>The bonus to having a dog on the team: it brings important attention to control the spread of the deadly disease.\u003c/p>\n\u003cp>\"A lot of beekeepers ... hear about the dog and call us out to inspect their hives,\" she explains. \"These kinds of relationships are essential for keeping instances of AFB down.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina-based journalist covering food and farming.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Mack is the newest addition to the Maryland Department of Agriculture's apiary inspection team. He uses his superior sniffer to find hives infected with a contagious disease that kills bee colonies.","status":"publish","parent":0,"modified":1461880872,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":747},"headData":{"title":"Keeping Bees Safe: It's A Ruff Job, But This Doggy Detective Gets It Done | KQED","description":"Mack is the newest addition to the Maryland Department of Agriculture's apiary inspection team. He uses his superior sniffer to find hives infected with a contagious disease that kills bee colonies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108964 http://ww2.kqed.org/bayareabites/?p=108964","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/28/keeping-bees-safe-its-a-ruff-job-but-this-doggy-detective-gets-it-done/","disqusTitle":"Keeping Bees Safe: It's A Ruff Job, But This Doggy Detective Gets It Done","nprImageCredit":"Morgan McCloy","nprByline":"Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"NPR","nprStoryId":"474403993","nprApiLink":"http://api.npr.org/query?id=474403993&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/04/28/474403993/meet-the-dog-who-s-saving-the-bees?ft=nprml&f=474403993","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Apr 2016 14:53:00 -0400","nprStoryDate":"Thu, 28 Apr 2016 13:34:00 -0400","nprLastModifiedDate":"Thu, 28 Apr 2016 14:53:55 -0400","path":"/bayareabites/108964/keeping-bees-safe-its-a-ruff-job-but-this-doggy-detective-gets-it-done","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The newest apiary inspector at the Maryland Department of Agriculture has four legs, golden fur and a powerful sniffer.\u003c/p>\n\u003cp>Mack, a 2-year-old yellow Lab, joined the team last fall to help his mom, chief apiary inspector Cybil Preston, inspect beehives for American foulbrood — AFB — a highly contagious bacterial disease that infects honeybee brood and, eventually, kills the colony.\u003c/p>\n\u003cp>\"Maryland has a thriving beekeeping industry, and most of our beekeepers have thousands of hives that travel from state to state for pollination,\" explains Preston. \"It's our job to make sure that infected hives don't cross state lines.\"\u003c/p>\n\u003cp>The Maryland Department of Agriculture has had a \"bee dog\" on staff since 1982 and is believed to be the only state agency in the nation using a dog to detect AFB.\u003c/p>\n\u003cp>In Australia, a black Labrador named Bazz has taken on the role of apiary inspector and reports to work wearing a custom bee suit to protect him from getting stung.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alice Whitelaw, co-founder of \u003ca href=\"http://www.wd4c.org/\">Working Dogs for Conservation\u003c/a>, a nonprofit organization in Montana that trains dogs to sniff out invasive species, isn't surprised that a dog is helping prevent the spread of a deadly bee disease.\u003c/p>\n\u003cp>\"Combined with all of the other tools we have, dogs are a really good application for a lot of conservation issues,\" she says.\u003c/p>\n\u003cp>Mack is the fifth dog to hold the position. His predecessor, a black Lab named Klinker, retired last year.\u003c/p>\n\u003cp>\"The program is a unique asset to our department and we didn't want to let it go,\" Preston says.\u003c/p>\n\u003cp>To keep a dog on staff, Preston set out to find and train a new canine apiary inspector. A member of her local beekeeping group told her about Mack. The dog was living in a garage and needed a new home — along with some manners.\u003c/p>\n\u003cp>\"He was quite rude,\" Preston recalls.\u003c/p>\n\u003cp>But Mack proved to be a quick learner.\u003c/p>\n\u003cfigure id=\"attachment_108969\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg\" alt=\"Mack works for the Maryland Department of Agriculture to sniff out American foulbrood in bee colonies. He underwent a 14-week training program to get certified as an American foulbrood detection dog.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-108969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-960x639.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mack works for the Maryland Department of Agriculture to sniff out American foulbrood in bee colonies. He underwent a 14-week training program to get certified as an American foulbrood detection dog. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preston taught the dog basic commands and then partnered with the team at the Maryland Department of Public Safety and Correctional Services to complete a 14-week training program to have Mack certified as a detection dog.\u003c/p>\n\u003cp>In the field, Mack works from November to April. When temperatures are cooler, the bees are less active, making Mack less apt to get stung. He moves from beehive to beehive, sniffing each one for the distinct odor of AFB infestation. If he smells AFB in a hive, he sits to alert Preston that a manual inspection is needed.\u003c/p>\n\u003cp>Using his nose, Mack can inspect 100 hives in 45 minutes. Preston must open each hive to perform a visual inspection, slowing her down; she can inspect 10 hives in the same amount of time.\u003c/p>\n\u003cp>\"If we want to be efficient, we need a dog,\" she says.\u003c/p>\n\u003cp>Last year, Maryland state inspectors checked 2,200 hives and found 13 cases of AFB. Preston believes the dogs help keep the disease in check.\u003c/p>\n\u003cp>\"Every hive Klinker alerted on was 100 percent correct and certified by the USDA as confirmed AFB,\" she says. \"It would be a lot more prevalent if we weren't doing dog inspections.\"\u003c/p>\n\u003cp>Hives were dormant when Mack started doing inspections last fall, so his success rate isn't clear yet. In field trials, he was 100 percent successful in identifying AFB.\u003c/p>\n\u003cp>Hive inspections are the first line of defense in preventing the spread of AFB.\u003c/p>\n\u003cp>When the disease is confirmed, the antibiotic Terramycin can be used to control the symptoms, but it doesn't destroy the spores; hives infected with AFB are frequently destroyed.\u003c/p>\n\u003cp>In Maryland, having a canine apiary inspector is an economical option for performing greater numbers of inspections and improving detection, says Preston, who owns Mack and pays for most of his care. (After Mack earned his AFB certification, the state agreed to pay for his vet bills.)\u003c/p>\n\u003cp>The bonus to having a dog on the team: it brings important attention to control the spread of the deadly disease.\u003c/p>\n\u003cp>\"A lot of beekeepers ... hear about the dog and call us out to inspect their hives,\" she explains. \"These kinds of relationships are essential for keeping instances of AFB down.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina-based journalist covering food and farming.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108964/keeping-bees-safe-its-a-ruff-job-but-this-doggy-detective-gets-it-done","authors":["byline_bayareabites_108964"],"categories":["bayareabites_1874","bayareabites_2554"],"tags":["bayareabites_1876","bayareabites_875","bayareabites_13822"],"featImg":"bayareabites_108965","label":"bayareabites"},"bayareabites_80141":{"type":"posts","id":"bayareabites_80141","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80141","score":null,"sort":[1396735159000]},"guestAuthors":[],"slug":"a-dry-year-for-honey","title":"A Dry Year for Honey","publishDate":1396735159,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80144\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bill_bees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bill_bees.jpg\" alt=\"Bill Snyders of Snyders Honey. Photo by Denise Tarantino\" width=\"610\" height=\"407\" class=\"size-full wp-image-80144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Snyders of Snyders Honey. Photo by Denise Tarantino\u003c/figcaption>\u003c/figure>\n\u003cp>by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/dry-year-honey\">CUESA\u003c/a> (4/4/14)\u003c/p>\n\u003cp>When you think about the necessity of water in agriculture, fruit trees, row crops, and cattle probably come to mind, but you might not think about bees. As if honeybees and beekeepers didn’t have it \u003ca href=\"http://www.cuesa.org/article/pollinators-peril\">hard enough these days\u003c/a>, they face another challenge: drought.\u003c/p>\n\u003cp>“Normally at this time of year, I have honey coming out of my ears,” says Spencer Marshall of \u003ca href=\"http://www.cuesa.org/seller/marshalls-farm-natural-honey\">Marshall’s Farm Natural Honey\u003c/a>, who has about 80 apiaries in the Bay Area and beyond. In recent years, the Marshalls have been noticing a steady decline in their honey production as local nectar sources dry up. Honey is made from flower nectar, processed in the “honey stomach” of a bee and evaporated in the hive until the sugar concentration reaches about 80%. So when nectar is scarce, so is honey.\u003c/p>\n\u003cp>While many large-scale beekeepers place their hives amidst irrigated commercial crops like nut and fruit trees, the Marshalls’ bees also depend on nectar from wild plants like eucalyptus, acacia, star thistle, and coastal sage.\u003c/p>\n\u003cp>This season, the Marshalls have been rationing their locally harvested honey for farmers market customers to last through what’s looking like a low-production year. “With an uncertain supply going forward, we don’t want to run out of what we have on hand,” says Helene Marshall. “You have to leave honey in the hives to feed the bees. They don’t make it for us. It’s their food. You can only take what they don’t need to survive.”\u003c/p>\n\u003ch3>Beset by Many Challenges\u003c/h3>\n\u003cp>Drought and nectar scarcity are just a couple of the many perils that honeybees and other pollinators have to contend with. Bees are a critical part of our food system, pollinating about \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">one third\u003c/a> of our food crops, amounting to about $15 billion in crop value per year. Certain crops like almonds would not bear fruit without the help of bees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honeybees have been in decline over the last couple decades, as the threats of Varroa mite (a deadly parasite), colony collapse disorder (a little-understood phenomenon in which colonies mysteriously disappear), and the use of toxic pesticides have increased. Over the last decade, beekeepers have reported losses of \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">30 to 90 percent\u003c/a> of their hives.\u003c/p>\n\u003cp>Winter is an especially vulnerable time for bees, when nectar is in low supply and bees must stay close to the hive to conserve heat. The Marshalls estimate they lost 60 to 70% of their bees this winter, compared to as little as 20% in previous years.\u003c/p>\n\u003cp>Local beekeepers rely on plants like eucalyptus to supply food for their bees in the winter, but the lack of rain last fall left the trees with hardly any blossoms. With a dearth of nectar, and thus little honey to nourish the hive, beekeepers must sustain their colonies by feeding them sugar water. “It’s something you don’t want to do, but you also don’t want to let them die,” says Helene.\u003c/p>\n\u003ch3>A Developing Trend\u003c/h3>\n\u003cfigure id=\"attachment_80143\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bees.jpg\" alt=\"Snyders Honey bees. Photo by Denise Tarantino\" width=\"250\" height=\"250\" class=\"size-full wp-image-80143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snyders Honey bees. Photo by Denise Tarantino\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Ann Snyders of \u003ca href=\"http://www.cuesa.org/seller/snyders-honey\">Snyders Honey\u003c/a> also rely on wildflower blooms to feed their bees. They used to get two honey harvests per year, one in the spring and one in the summer, but recent dry spells have meant that the supply has dwindled down to a single harvest. As a result, they are also rationing their honey supply at the farmers market to make sure it carries them through the season.\u003c/p>\n\u003cp>Bill has been noticing the effects of drought on his hives for at least a decade. “Plants that usually blossomed in a certain month consistently 20 or so years ago are now sporadic in their blooms,” heobserves. Even if flowers do bloom, they may produce little to no nectar for the bees to feed on. “The plants dry up early and the bees get stressed out. There’s not enough nectar and pollen to sustain a hive late into the summer, a critical time when the queen is laying brood for winter bees.”\u003c/p>\n\u003cp>Each plant has its own moisture and temperature requirements to blossom, produce nectar, and set seed. For example, Helene says, “Unless you get 16 inches of rain, you’re not going to get sage honey.”\u003c/p>\n\u003cp>Continual drought also means that there are fewer seeds in the ground to sprout and bloom each spring. “If the conditions aren’t right, the flowers sense it and don’t reproduce,” says Spencer. “If the seeds aren’t in the ground, we won’t get new plants even if there’s water.” When there’s enough rain for the flowers to put out seed, he estimates, it still takes three or four years for the plants to come back.\u003c/p>\n\u003ch3>Too Little (or Too Much) Rain, Too Late\u003c/h3>\n\u003cp>While March and April showers have been bringing some hope to a dire situation, erratic and extreme precipitation also creates problems for beekeepers, and for farmers. “We can’t just get all the rain in March or April,” explains Bill. “Plants need time to develop.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\">Devoto Gardens & Orchards\u003c/a> in Sebastopol, the Devotos welcome the much-needed rain, but they are worried about getting too much all at once during this precarious time in the orchard, when their apple trees are blossoming.\u003c/p>\n\u003cp>“If there’s too much rain, the bees aren’t working and pollinating the trees, so the fruit might not set,” says Jolie Devoto. “And we just had hail, which is not good at all. The bees definitely won’t do their job, and the hail knocks off the blossoms.”\u003c/p>\n\u003cp>While the uncertainties of nature have always made agriculture a risky proposition, more extreme weather variations seem to be a new normal that farmers, beekeepers, and eaters will have to adapt to. “Customers tend to think there’s an endless supply of honey,” says Helene, “but at the farmers market, they learn that these things directly relate to Mother Nature.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>You can find Marshall’s Farm Natural Honey at the Ferry Plaza Farmers Market on Saturdays and Thursdays, and Snyders Honey at the market every other Tuesday.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"When you think about the necessity of water in agriculture, fruit trees, row crops, and cattle probably come to mind, but you might not think about bees. As if honeybees and beekeepers didn’t have it hard enough these days, they face another challenge: drought.","status":"publish","parent":0,"modified":1396735159,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1088},"headData":{"title":"A Dry Year for Honey | KQED","description":"When you think about the necessity of water in agriculture, fruit trees, row crops, and cattle probably come to mind, but you might not think about bees. As if honeybees and beekeepers didn’t have it hard enough these days, they face another challenge: drought.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80141 http://blogs.kqed.org/bayareabites/?p=80141","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/05/a-dry-year-for-honey/","disqusTitle":"A Dry Year for Honey","path":"/bayareabites/80141/a-dry-year-for-honey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80144\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bill_bees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bill_bees.jpg\" alt=\"Bill Snyders of Snyders Honey. Photo by Denise Tarantino\" width=\"610\" height=\"407\" class=\"size-full wp-image-80144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Snyders of Snyders Honey. Photo by Denise Tarantino\u003c/figcaption>\u003c/figure>\n\u003cp>by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/dry-year-honey\">CUESA\u003c/a> (4/4/14)\u003c/p>\n\u003cp>When you think about the necessity of water in agriculture, fruit trees, row crops, and cattle probably come to mind, but you might not think about bees. As if honeybees and beekeepers didn’t have it \u003ca href=\"http://www.cuesa.org/article/pollinators-peril\">hard enough these days\u003c/a>, they face another challenge: drought.\u003c/p>\n\u003cp>“Normally at this time of year, I have honey coming out of my ears,” says Spencer Marshall of \u003ca href=\"http://www.cuesa.org/seller/marshalls-farm-natural-honey\">Marshall’s Farm Natural Honey\u003c/a>, who has about 80 apiaries in the Bay Area and beyond. In recent years, the Marshalls have been noticing a steady decline in their honey production as local nectar sources dry up. Honey is made from flower nectar, processed in the “honey stomach” of a bee and evaporated in the hive until the sugar concentration reaches about 80%. So when nectar is scarce, so is honey.\u003c/p>\n\u003cp>While many large-scale beekeepers place their hives amidst irrigated commercial crops like nut and fruit trees, the Marshalls’ bees also depend on nectar from wild plants like eucalyptus, acacia, star thistle, and coastal sage.\u003c/p>\n\u003cp>This season, the Marshalls have been rationing their locally harvested honey for farmers market customers to last through what’s looking like a low-production year. “With an uncertain supply going forward, we don’t want to run out of what we have on hand,” says Helene Marshall. “You have to leave honey in the hives to feed the bees. They don’t make it for us. It’s their food. You can only take what they don’t need to survive.”\u003c/p>\n\u003ch3>Beset by Many Challenges\u003c/h3>\n\u003cp>Drought and nectar scarcity are just a couple of the many perils that honeybees and other pollinators have to contend with. Bees are a critical part of our food system, pollinating about \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">one third\u003c/a> of our food crops, amounting to about $15 billion in crop value per year. Certain crops like almonds would not bear fruit without the help of bees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honeybees have been in decline over the last couple decades, as the threats of Varroa mite (a deadly parasite), colony collapse disorder (a little-understood phenomenon in which colonies mysteriously disappear), and the use of toxic pesticides have increased. Over the last decade, beekeepers have reported losses of \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">30 to 90 percent\u003c/a> of their hives.\u003c/p>\n\u003cp>Winter is an especially vulnerable time for bees, when nectar is in low supply and bees must stay close to the hive to conserve heat. The Marshalls estimate they lost 60 to 70% of their bees this winter, compared to as little as 20% in previous years.\u003c/p>\n\u003cp>Local beekeepers rely on plants like eucalyptus to supply food for their bees in the winter, but the lack of rain last fall left the trees with hardly any blossoms. With a dearth of nectar, and thus little honey to nourish the hive, beekeepers must sustain their colonies by feeding them sugar water. “It’s something you don’t want to do, but you also don’t want to let them die,” says Helene.\u003c/p>\n\u003ch3>A Developing Trend\u003c/h3>\n\u003cfigure id=\"attachment_80143\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snyders_bees.jpg\" alt=\"Snyders Honey bees. Photo by Denise Tarantino\" width=\"250\" height=\"250\" class=\"size-full wp-image-80143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snyders Honey bees. Photo by Denise Tarantino\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Ann Snyders of \u003ca href=\"http://www.cuesa.org/seller/snyders-honey\">Snyders Honey\u003c/a> also rely on wildflower blooms to feed their bees. They used to get two honey harvests per year, one in the spring and one in the summer, but recent dry spells have meant that the supply has dwindled down to a single harvest. As a result, they are also rationing their honey supply at the farmers market to make sure it carries them through the season.\u003c/p>\n\u003cp>Bill has been noticing the effects of drought on his hives for at least a decade. “Plants that usually blossomed in a certain month consistently 20 or so years ago are now sporadic in their blooms,” heobserves. Even if flowers do bloom, they may produce little to no nectar for the bees to feed on. “The plants dry up early and the bees get stressed out. There’s not enough nectar and pollen to sustain a hive late into the summer, a critical time when the queen is laying brood for winter bees.”\u003c/p>\n\u003cp>Each plant has its own moisture and temperature requirements to blossom, produce nectar, and set seed. For example, Helene says, “Unless you get 16 inches of rain, you’re not going to get sage honey.”\u003c/p>\n\u003cp>Continual drought also means that there are fewer seeds in the ground to sprout and bloom each spring. “If the conditions aren’t right, the flowers sense it and don’t reproduce,” says Spencer. “If the seeds aren’t in the ground, we won’t get new plants even if there’s water.” When there’s enough rain for the flowers to put out seed, he estimates, it still takes three or four years for the plants to come back.\u003c/p>\n\u003ch3>Too Little (or Too Much) Rain, Too Late\u003c/h3>\n\u003cp>While March and April showers have been bringing some hope to a dire situation, erratic and extreme precipitation also creates problems for beekeepers, and for farmers. “We can’t just get all the rain in March or April,” explains Bill. “Plants need time to develop.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\">Devoto Gardens & Orchards\u003c/a> in Sebastopol, the Devotos welcome the much-needed rain, but they are worried about getting too much all at once during this precarious time in the orchard, when their apple trees are blossoming.\u003c/p>\n\u003cp>“If there’s too much rain, the bees aren’t working and pollinating the trees, so the fruit might not set,” says Jolie Devoto. “And we just had hail, which is not good at all. The bees definitely won’t do their job, and the hail knocks off the blossoms.”\u003c/p>\n\u003cp>While the uncertainties of nature have always made agriculture a risky proposition, more extreme weather variations seem to be a new normal that farmers, beekeepers, and eaters will have to adapt to. “Customers tend to think there’s an endless supply of honey,” says Helene, “but at the farmers market, they learn that these things directly relate to Mother Nature.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>You can find Marshall’s Farm Natural Honey at the Ferry Plaza Farmers Market on Saturdays and Thursdays, and Snyders Honey at the market every other Tuesday.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80141/a-dry-year-for-honey","authors":["5484"],"categories":["bayareabites_12276","bayareabites_1874","bayareabites_95"],"tags":["bayareabites_1876","bayareabites_500","bayareabites_876","bayareabites_9135","bayareabites_13245"],"featImg":"bayareabites_80144","label":"bayareabites"},"bayareabites_68164":{"type":"posts","id":"bayareabites_68164","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68164","score":null,"sort":[1376406999000]},"guestAuthors":[],"slug":"why-urban-beekeeping-can-be-bad-for-bees","title":"Why Urban Beekeeping Can Be Bad for Bees","publishDate":1376406999,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68170\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/beekeeper-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/beekeeper-full.jpg\" alt=\"Beekeeper and Chairman of The London Beekeepers Association John Chapple installs a new bee hive on an urban rooftop garden in 2009 in London, England. The UK has an estimated 274,000 bee colonies, with each one containing around 20,000 bees.Photo: Dan Kitwood/Getty Images\" width=\"1000\" height=\"622\" class=\"size-full wp-image-68170\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beekeeper and Chairman of The London Beekeepers Association John Chapple installs a new bee hive on an urban rooftop garden in 2009 in London, England. The UK has an estimated 274,000 bee colonies, with each one containing around 20,000 bees.Photo: Dan Kitwood/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211413350/londons-urban-beekeepers-are-bad-for-bees-scientists-say\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>Two British scientists are dumping cold water on campaigns to promote urban beekeeping. They say that trying to \"help the bees\" by setting out more hives is naive and misguided if the bees can't find enough flowers nearby to feed on. You'll just end up with sick and starving bees.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sussex.ac.uk/profiles/128567\">Francis Ratnieks\u003c/a> and \u003ca href=\"http://www.sussex.ac.uk/profiles/109825\">Karin Alton\u003c/a>, from the \u003ca href=\"http://www.sussex.ac.uk/lasi/aboutus/people\">Laboratory of Apiculture and Social Insects\u003c/a> at the University of Sussex, say that this is already a real problem in London, where the number of hives has doubled over the past five years. There now are about 25 honeybee hives for each square mile of the city. Businesses have installed hives on rooftops as a way to demonstrate their environmental concern, or even to \"boost office morale.\" (Loyal NPR listeners, in fact, may have heard that we, too, have two hives on the \"green roof\" of our new headquarters in Washington.)\u003c/p>\n\u003cp>According to Ratnieks and Alton, there now are too many bees in London, chasing too few flowers. The scientists are urging well-meaning bee defenders to change their focus: \"To have bees you don't need a bee hive,\" they write in \u003ca href=\"https://thebiologist.societyofbiology.org/index.php/biologist\">The Biologist\u003c/a>. \"Just plant bee-friendly flowers such as marjoram ... and lavender in your garden.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.entomology.umn.edu/People/GradFaculty/Spivak/\">Marla Spivak\u003c/a>, a specialist on bees at the University of Minnesota, says she hasn't yet seen, in the United States, a situation similar to London's, but the danger is real.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think the alarm was a good one,\" she says. \"If you're a beekeeper, you need to be concerned about what they're going to eat.\"\u003c/p>\n\u003cp>Fortunately, many American cities still do offer a reasonably good buffet for bees. Think of all the tree pollen that torments allergy sufferers. \"Bees love it,\" says Spivak. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The rise in urban beekeeping could end up resulting in too many bees with too few flowers to feed on, two U.K. scientists warn. That's already the case in London, where the number of urban hives has doubled over the past five years, they say.","status":"publish","parent":0,"modified":1376406999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":358},"headData":{"title":"Why Urban Beekeeping Can Be Bad for Bees | KQED","description":"The rise in urban beekeeping could end up resulting in too many bees with too few flowers to feed on, two U.K. scientists warn. That's already the case in London, where the number of urban hives has doubled over the past five years, they say.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68164 http://blogs.kqed.org/bayareabites/?p=68164","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/13/why-urban-beekeeping-can-be-bad-for-bees/","disqusTitle":"Why Urban Beekeeping Can Be Bad for Bees","nprByline":"Dan Charles","nprStoryId":"211413350","nprApiLink":"http://api.npr.org/query?id=211413350&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/12/211413350/londons-urban-beekeepers-are-bad-for-bees-scientists-say?ft=3&f=211413350","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Aug 2013 10:49:00 -0400","nprStoryDate":"Tue, 13 Aug 2013 10:47:00 -0400","nprLastModifiedDate":"Tue, 13 Aug 2013 10:49:05 -0400","path":"/bayareabites/68164/why-urban-beekeeping-can-be-bad-for-bees","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68170\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/beekeeper-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/beekeeper-full.jpg\" alt=\"Beekeeper and Chairman of The London Beekeepers Association John Chapple installs a new bee hive on an urban rooftop garden in 2009 in London, England. The UK has an estimated 274,000 bee colonies, with each one containing around 20,000 bees.Photo: Dan Kitwood/Getty Images\" width=\"1000\" height=\"622\" class=\"size-full wp-image-68170\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beekeeper and Chairman of The London Beekeepers Association John Chapple installs a new bee hive on an urban rooftop garden in 2009 in London, England. The UK has an estimated 274,000 bee colonies, with each one containing around 20,000 bees.Photo: Dan Kitwood/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211413350/londons-urban-beekeepers-are-bad-for-bees-scientists-say\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>Two British scientists are dumping cold water on campaigns to promote urban beekeeping. They say that trying to \"help the bees\" by setting out more hives is naive and misguided if the bees can't find enough flowers nearby to feed on. You'll just end up with sick and starving bees.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sussex.ac.uk/profiles/128567\">Francis Ratnieks\u003c/a> and \u003ca href=\"http://www.sussex.ac.uk/profiles/109825\">Karin Alton\u003c/a>, from the \u003ca href=\"http://www.sussex.ac.uk/lasi/aboutus/people\">Laboratory of Apiculture and Social Insects\u003c/a> at the University of Sussex, say that this is already a real problem in London, where the number of hives has doubled over the past five years. There now are about 25 honeybee hives for each square mile of the city. Businesses have installed hives on rooftops as a way to demonstrate their environmental concern, or even to \"boost office morale.\" (Loyal NPR listeners, in fact, may have heard that we, too, have two hives on the \"green roof\" of our new headquarters in Washington.)\u003c/p>\n\u003cp>According to Ratnieks and Alton, there now are too many bees in London, chasing too few flowers. The scientists are urging well-meaning bee defenders to change their focus: \"To have bees you don't need a bee hive,\" they write in \u003ca href=\"https://thebiologist.societyofbiology.org/index.php/biologist\">The Biologist\u003c/a>. \"Just plant bee-friendly flowers such as marjoram ... and lavender in your garden.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.entomology.umn.edu/People/GradFaculty/Spivak/\">Marla Spivak\u003c/a>, a specialist on bees at the University of Minnesota, says she hasn't yet seen, in the United States, a situation similar to London's, but the danger is real.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think the alarm was a good one,\" she says. \"If you're a beekeeper, you need to be concerned about what they're going to eat.\"\u003c/p>\n\u003cp>Fortunately, many American cities still do offer a reasonably good buffet for bees. Think of all the tree pollen that torments allergy sufferers. \"Bees love it,\" says Spivak. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68164/why-urban-beekeeping-can-be-bad-for-bees","authors":["byline_bayareabites_68164"],"categories":["bayareabites_2638","bayareabites_2554","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_1876","bayareabites_875","bayareabites_9162"],"featImg":"bayareabites_68169","label":"bayareabites"},"bayareabites_60442":{"type":"posts","id":"bayareabites_60442","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60442","score":null,"sort":[1368568532000]},"guestAuthors":[],"slug":"first-impression-healdsburg-shed","title":"First Impression: Healdsburg SHED","publishDate":1368568532,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n","status":"publish","parent":0,"modified":1368726981,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1631},"headData":{"title":"First Impression: Healdsburg SHED | KQED","description":"What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60442 http://blogs.kqed.org/bayareabites/?p=60442","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/14/first-impression-healdsburg-shed/","disqusTitle":"First Impression: Healdsburg SHED","path":"/bayareabites/60442/first-impression-healdsburg-shed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60442/first-impression-healdsburg-shed","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_188","bayareabites_64","bayareabites_2638","bayareabites_2554","bayareabites_1875","bayareabites_10851","bayareabites_10","bayareabites_119"],"tags":["bayareabites_1876","bayareabites_14753","bayareabites_583","bayareabites_14760","bayareabites_11706","bayareabites_11510","bayareabites_10146","bayareabites_1585","bayareabites_552","bayareabites_396","bayareabites_11705","bayareabites_11704","bayareabites_11638","bayareabites_356","bayareabites_11639","bayareabites_10888","bayareabites_3788"],"featImg":"bayareabites_61798","label":"bayareabites"},"bayareabites_60015":{"type":"posts","id":"bayareabites_60015","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60015","score":null,"sort":[1366236152000]},"guestAuthors":[],"slug":"heard-the-buzz-on-backyard-beekeeping","title":"Heard the Buzz on Backyard Beekeeping? ","publishDate":1366236152,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? Bay Area Bites interviewed some East Bay beekeepers and collected a swarm of resources.","status":"publish","parent":0,"modified":1366269454,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1728},"headData":{"title":"Heard the Buzz on Backyard Beekeeping? | KQED","description":"Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? Bay Area Bites interviewed some East Bay beekeepers and collected a swarm of resources.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60015 http://blogs.kqed.org/bayareabites/?p=60015","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/","disqusTitle":"Heard the Buzz on Backyard Beekeeping? ","path":"/bayareabites/60015/heard-the-buzz-on-backyard-beekeeping","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60015/heard-the-buzz-on-backyard-beekeeping","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_64","bayareabites_2638","bayareabites_4084","bayareabites_2554","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_1876","bayareabites_875","bayareabites_877","bayareabites_10507","bayareabites_11555","bayareabites_11558","bayareabites_11557","bayareabites_11556"],"featImg":"bayareabites_60184","label":"bayareabites"},"bayareabites_24813":{"type":"posts","id":"bayareabites_24813","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24813","score":null,"sort":[1300626041000]},"guestAuthors":[],"slug":"honey-day-at-the-ferry-plaza-farmers-market","title":"Honey Day at the Ferry Plaza Farmers' Market","publishDate":1300626041,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ","status":"publish","parent":0,"modified":1300627266,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1537},"headData":{"title":"Honey Day at the Ferry Plaza Farmers' Market | KQED","description":"Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"24813 http://blogs.kqed.org/bayareabites/?p=24813","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/20/honey-day-at-the-ferry-plaza-farmers-market/","disqusTitle":"Honey Day at the Ferry Plaza Farmers' Market","path":"/bayareabites/24813/honey-day-at-the-ferry-plaza-farmers-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24813/honey-day-at-the-ferry-plaza-farmers-market","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_2638","bayareabites_50","bayareabites_1874","bayareabites_95","bayareabites_2554","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_9022","bayareabites_1876","bayareabites_875","bayareabites_9134","bayareabites_9132","bayareabites_876","bayareabites_312","bayareabites_9133","bayareabites_8518","bayareabites_9135","bayareabites_9131","bayareabites_2252"],"label":"bayareabites"},"bayareabites_2324":{"type":"posts","id":"bayareabites_2324","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2324","score":null,"sort":[1236020746000]},"guestAuthors":[],"slug":"sacramento-beekeeping-supplies","title":"Sacramento Beekeeping Supplies","publishDate":1236020746,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-honey.jpg\" alt=\"beekeeping honey\">\u003c/p>\n\u003cp>With spring just a few weeks away, it's a busy day at the \u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>. In between ringing up jars of local honey, three generations of the Stewart family answer a stream of questions with both patience and passion. If you're curious about how bees make honey, which size wick to use in your candle-making, the science of animal communications or the health benefits of bee pollen, there's no better place to spend an afternoon. If you're already a dedicated beekeeper, well, then, you've probably already met Nancy and Fred, the proprietor and the talker, respectively, who run this gem of a shop.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/fred-beekeeper.jpg\" alt=\"fred the beekeeper\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2328\">\u003c/p>\n\u003cp>They're known and loved by apiarists throughout Northern California and have loyal customers extended throughout the west. Nancy opened the business in 1985 and ran the day-to-day operations, while Fred supplied bees to local orchards in his hours after work. Once he retired, though, he was able to spend more time at the shop, and now, on any given day, you'll find him leaning on his cane offering mini lectures on any topic from why hives swarm to the best way to catch a queen bee.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-queencatchers.jpg\" alt=\"beekeeping queen catchers\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2329\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can taste different varieties of honey at the tasting bar. Choose your own too-cute jar to fill with one of the honeys that they keep on tap, or head to the bee-themed gift section for souvenirs that the TSA won't confiscate. Crafty folks will love the back room, where candle molds, sheets of wax and Ukrainian egg kits (just in time for Easter) provide distraction during these rainy days. For now, I enjoy their honeys -- sage, coastal wildflower, the unique Davis blend -- but already hooked by their excitement, I can't help daydreaming about my very own beginner's beekeeping kit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-jars.jpg\" alt=\"beekeeping honey jars\" width=\"450\" height=\"298\" class=\"alignnone size-full wp-image-2332\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>\u003cbr>\n2110 X Street\u003cbr>\nSacramento, CA 95818\u003cbr>\n(916) 451-2337\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&cid=0,0,18360245800931690162&fb=1&split=1&gl=us&dq=map+2110+X+Street,+sacramento&daddr=2110+X+St,+Sacramento,+CA+95818&geocode=18273538866325628153,38.560783,-121.484698&ei=GhWsSZftCIKEsAPzsc3gDw&sa=X&oi=local_result&resnum=1&ct=directions-to\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-sign.jpg\" alt=\"beekeeper sign\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2331\">\u003c/p>\n\n","blocks":[],"excerpt":"With spring just a few weeks away, it's a busy day at the \u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>. In between ringing up jars of local honey, three generations of the Stewart family answer a stream of questions with both patience and passion. If you're curious about how bees make honey, which size wick to use in your candle-making, the science of animal communications or the health benefits of bee pollen, there's no better place to spend an afternoon. If you're already a dedicated beekeeper, well, then, you've probably already met Nancy and Fred, the proprietor and the talker, respectively, who run this gem of a shop.\r\n","status":"publish","parent":0,"modified":1236055220,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":320},"headData":{"title":"Sacramento Beekeeping Supplies | KQED","description":"With spring just a few weeks away, it's a busy day at the Sacramento Beekeeping Supplies. In between ringing up jars of local honey, three generations of the Stewart family answer a stream of questions with both patience and passion. If you're curious about how bees make honey, which size wick to use in your candle-making, the science of animal communications or the health benefits of bee pollen, there's no better place to spend an afternoon. If you're already a dedicated beekeeper, well, then, you've probably already met Nancy and Fred, the proprietor and the talker, respectively, who run this gem of a shop.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2324 http://blogs.kqed.org/bayareabites/?p=2324","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/02/sacramento-beekeeping-supplies/","disqusTitle":"Sacramento Beekeeping Supplies","path":"/bayareabites/2324/sacramento-beekeeping-supplies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-honey.jpg\" alt=\"beekeeping honey\">\u003c/p>\n\u003cp>With spring just a few weeks away, it's a busy day at the \u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>. In between ringing up jars of local honey, three generations of the Stewart family answer a stream of questions with both patience and passion. If you're curious about how bees make honey, which size wick to use in your candle-making, the science of animal communications or the health benefits of bee pollen, there's no better place to spend an afternoon. If you're already a dedicated beekeeper, well, then, you've probably already met Nancy and Fred, the proprietor and the talker, respectively, who run this gem of a shop.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/fred-beekeeper.jpg\" alt=\"fred the beekeeper\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2328\">\u003c/p>\n\u003cp>They're known and loved by apiarists throughout Northern California and have loyal customers extended throughout the west. Nancy opened the business in 1985 and ran the day-to-day operations, while Fred supplied bees to local orchards in his hours after work. Once he retired, though, he was able to spend more time at the shop, and now, on any given day, you'll find him leaning on his cane offering mini lectures on any topic from why hives swarm to the best way to catch a queen bee.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-queencatchers.jpg\" alt=\"beekeeping queen catchers\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2329\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can taste different varieties of honey at the tasting bar. Choose your own too-cute jar to fill with one of the honeys that they keep on tap, or head to the bee-themed gift section for souvenirs that the TSA won't confiscate. Crafty folks will love the back room, where candle molds, sheets of wax and Ukrainian egg kits (just in time for Easter) provide distraction during these rainy days. For now, I enjoy their honeys -- sage, coastal wildflower, the unique Davis blend -- but already hooked by their excitement, I can't help daydreaming about my very own beginner's beekeeping kit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-jars.jpg\" alt=\"beekeeping honey jars\" width=\"450\" height=\"298\" class=\"alignnone size-full wp-image-2332\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>\u003cbr>\n2110 X Street\u003cbr>\nSacramento, CA 95818\u003cbr>\n(916) 451-2337\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&cid=0,0,18360245800931690162&fb=1&split=1&gl=us&dq=map+2110+X+Street,+sacramento&daddr=2110+X+St,+Sacramento,+CA+95818&geocode=18273538866325628153,38.560783,-121.484698&ei=GhWsSZftCIKEsAPzsc3gDw&sa=X&oi=local_result&resnum=1&ct=directions-to\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-sign.jpg\" alt=\"beekeeper sign\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2331\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2324/sacramento-beekeeping-supplies","authors":["5018"],"categories":["bayareabites_1875"],"tags":["bayareabites_1876","bayareabites_875","bayareabites_876"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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