Explore unusual honey varieties in a "honey-tasting"! We will sample different varietal honeys, including some local flavors closer to home, and discuss how regional food fits into the slow-food movement. Information, discussion, handouts and Q & A will be part of this as well.
The honey menu will emphasis raw honey produced from different regions of the US. The list will include Washington Buckwheat, Virginia Sourwood, New Mexican Tamarisk, Florida Tupelo, Maine Blueberry, Wisconsin Cranberry, California Black Sage, and possibly some locally produced wildflower honey varieties! If you have a unique honey, feel free to bring a sample to share!
Come learn about how honey and food can strengthen community identity. We can also talk about different forms of honey (raw, spun, crystallized, etc). Since this is a tasting/potluck, feel free to bring whatever bites, drinks, and/or foods you'd like to share. Different cheeses, wines, chocolates, and other wonderful indulgences (from local sources, if possible) are all good ideas!
The tasting and talk will run from 6-8. If folks would like to hang around after for further discussion and food, feel free!
A donation of $10-20 to cover the costs of the varietal honeys, etc is requested.
Parking is on the road alongside the apartment house (its a large home separated into a few apartments).
More about Kelly Allen:
For the last five months, I have been studying sustainable agriculture, beekeeping, and permaculture through Goddard College in Vermont. The bulk of my work has focused on the practical, cultural, ethical, medicinal, and economic aspects of small-scale, sustainable beekeeping. I’ve worked alongside Amy Antonucci in her apiary in Barrington, tending bees, extracting honey, talking bee-talk, and learning about the beauty of permaculture as a model for agricultural and social cohesion. Together, we’ve explored the dark depths of honey-laden supers (spelunking for elusive queen bees), poured over frames of amber honey, golden pollen powder, and dun colored brood, tossed ducks, seaweed, and (well-aged) manure, and had wonderful discussions in between.
As my semester draws to a close, I’d like to take what I’ve learned and apply it to my community, using local/regional food to establish a supportive social atmosphere. My hope is to take honey, a ubiquitous sweetener and almost global resource, and use it as an example of how valuable diversity is in crop cultivation, resource management, and in human culture. In an intensely industrialized and globalized world, it’s time for us to take a step back and reevaluate the real costs of production and how we can alter the supply/demand merry-go-round.
So let’s gather together for good food, nice drinks, great conversation, and of course…fabulous honey!