June – October 2013
Diane Wilson an ecologist from Applewood Seed Company has been putting together flower seed mixtures specifically for pollinators for 24 years and has agreed to come out and share her knowledge with us. The second part of the evening will consist of a discussion concerning Varroa Mites. Bring your questions, answers and experiences to share with the club.
- Club business
- Recap of varroa mite discussion that took place at the June meeting. (Do a mite count before the tenth so we can compare how our hives are doing.)
- Gregg will discuss what he has seen and what beekeepers should be seeing in first and second year hives
- Open discussion forum
Since it was so hot in the upstairs room in June, we’ll have the meeting in the outdoor area by the entrance of To Bee or not To Bee.
The scheduled meeting will include:1) A continuation of mite counting. This month do your mite count and bring in your bottom board so that we can do some of the counts together.2) We will be getting ready for extracting honey. We have several different ways to do this, in the club. Bring in your extractors so we can get a “hands on” look at what everyone is doing.Gregg said he will bring two jars of honey to give away at this month’s meeting.So bring your mite boards, magnifying glasses, photos, and questions and we’ll see you on August 14.
The meeting will consist of:
The Bzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz: from our membersSorry this is later than usual.A big Mile Hive welcome to Mark, Greg and, yes Ray you are on my list (sorry for the mix-up).
- Tim Brod has agreed to chat with us about different types of honey and winterizing your bees
- Final information on The Honey Bee Jubilee (if you can help Friday afternoon or Saturday please call Vicki at (303)728-4422 or email firstname.lastname@example.org
- How is harvesting you honey goin’?
As always we will meet at To Bee Or Not To Bee: 725 W. 39th, Denver, CO 80216 (303)728-4422. We will be discussing ways to give our girls the best chance to weather the coming Winter.If you are in need of bee help for the winter, let me know and I will include it in the reminder next week.
The Bzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz: from our members
Eleven Honey Facts and Myths
1. Fact: Honey is sweeter than table sugar.
So use less of it. Such as in drinks and as spreads on food like bread, buns, and pastries.
2. Myth: Honey is best taken when mixed in hot water.
Pouring hot water into honey would not only reduce its aroma and flavor, but also destroys the natural enzymes present in it.
3. Myth: Honey should not be scooped using a metal spoon.
While Honey is acidic, scooping it with a metal spoon is such a quick action that corrosion of the metal is unlikely. If in doubt, use a wooden or porcelain spoon.
4. Myth: Honey never spoils, even when it’s stored opened.
Honey absorbs moisture from the air when left opened, and this leads to fermentation. Keep the lid tightly sealed and in a cool place.
5. Myth: Honey comes in cream, liquid and powder form.
Honey comes in cream and liquid form, but not in powder form.
6. Fact: Honey’s quality is not affected by crystallization.
Crystallization does not affect the nutritional value and quality of honey. Crystallization can occur when honey is kept refrigerated.
7. Fact: Honey is healthier than artificial sugar.
Artificial sugars can cause harm to our bodies.
8. Fact: Honey contains no cholesterol.
Honey is cholesterol free. (This is good news for people with high cholesterol and a sweet tooth)
9. Myth: Honey contains a tiny amount of fat.
Honey has zero fat.
10. Fact: Honey helps burn fats when we sleep.
According to the Hibernation Diet, honey acts as a fuel to burn body fats while we are asleep.
11. Fact: Honey is a natural preservative.
Honey looks like liquid. However it has a very low water content. That is why it can prevent water preferring bacteria from growing. Some scientific research indicates that honey creates a viscous barrier against bacteria and infection. It creates a sticky barrier between itself and other ingredients in a product. The barrier acts as a trap and it prevents bacteria from contaminating the ingredients which could easily spoil when exposed to air and water based bacteria.