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ABF E-Buzz: September 2014
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ABF E-Buzz — September 2014

In This Issue:

Welcome to ABF E-Buzz

by Tim Tucker, ABF President and ABF E-Buzz Editor 

Welcome back! This year is flying by and I know Christmas is going to be here before we know it.

I'm hoping that everyone is harvesting their honey and getting the bees closed up for fall. Don't forget to do your testing for mites to see what levels they are at in your hives. It's not too late to get treatments and help insure that the winter bees being raised right now will be happy and healthy for the coming winter.

This month is National Honey Month and in honor of that I have dug up a large list of facts about honey that you can provide to local or state newsletters or promotional information. There are literally thousands of references to honey and its uses and honeybees as well. So I hope you can use a few of these tidbits. 

Honey is a supersaturated sugar solution with approximately 17.1 percent water. Fructose is the predominant sugar at 38.5 percent, followed by glucose at 31 percent. Disac-charides, trisac-charides and oligosaccharides are present in much smaller quantities. Besides carbohydrates, honey contains small amounts of protein, enzymes, vitamins and minerals. Honey is known to be rich in both enzymatic and non-enzymatic antioxidants, including catalase, ascorbic acid, flavonoids and alkaloids. Although appearing only in trace amounts honey also contains about 18 different amino acids.[1] 

Honey has been used for thousands of years as a treatment for sore throats and coughs, and according to recent research may in fact be more effective than some common medicines. Mixed with lemon juice and consumed slowly, honey coats the throat and alleviates discomfort. Honey can also be used as an effective anti-microbial agent to treat minor burns, cuts and other bacterial infections. 

Ancient history has a record of honey not just being used as a sweetener, but also as an ingredient in many other products like cement, beverages, medicines, furniture polishes and varnishes, which makes the value that was endowed to the sweetener justified. There are also records of feudal lords being paid with beeswax and honey by the peasants in Germany, which shows that honey was seen as an equivalent of money across various cultures. 

 In Greek “Mele” is the word for honey…. And “Melissa” is the word for honeybee. 

 It takes the lifetime of 12 bees to make one teaspoon of honey! 

 It was the food of the Gods of Olympus known as “Ambrosia”. 

 Honey has the largest mythological tradition in all the histories in the world. 

 Honey and the collection of honey was so prolific in Greece that you can find more than “40 ancient   names” for honey containers and innumerable references to honey throughout ancient Greek history. 

 The world’s first cook book comes from Greece. Even today, loukamades (honey puff balls), melamacarano (Christmas honey macaroon cookie) and sesame and honey bars are all made with honey and are a staple handed down through the millennia! 

  Greek mythology tells us that Zeus was raised on honey. 

  Honey is good for preventing fatigue and enhancing athletic performance. Honey boasts high vitamin, enzyme, amino acid and mineral content.                         

  Studies show that honey is one of the easiest foods to digest and is known for its restorative properties (rich in phenolic compounds), and contains anti-bacterial, anti-viral and anti-fungal substances.  It will not spoil and never goes bad. 

  Four Thousand year old tombs have been found to contain fresh edible honey in sealed containers.

  Honey also has been used for millennium as a therapeutic solution to health problems. In ancient Greece, around 400 BC, Hippocrates, the father of modern medicine, prescribed apple cider vinegar mixed with honey for a variety of ills, including coughs and colds. 

  The history and religious texts from across the lands have a mention of this sweetener and its significance in the daily life. Honey was seen as a symbol of prosperity and goodness according to the old testament of the Bible, which mentions Israel as "the land of milk and honey." 

  The honeybee was brought to Native America in 1622 by the European colonists and was carried across the Rocky Mountains in the early 1850s. Honey remained the major sweetener for many years until the discovery of cane sugar, which became more easily affordable. 

Honey seemed to have played an integral part in Egyptian culture where the people used it for various purposes like "mummification" of the dead and making a holy offering in the temple of Min, the Egyptian god of fertility. 

However, the Chinese went ahead of the rest of the world in terms of collecting, preserving and consuming honey, as they were the ones to begin beekeeping while the rest of the world searched for bee nests to procure honey as early as 771 BC. 

Buddha retreated to the wilderness of the Parileyya forest to bring peace between two quarrelling factions of disciples. According to legend, a monkey and an elephant named Parileyyaka fed him during this time, the elephant bringing fruit and the monkey bringing a honeycomb. The monkey was so excited when the Buddha accepted his gift that he began leaping from tree to tree and fell to his death. However, he was immediately brought back to life as a result of his generosity. 

Madhu Purnima is celebrated as a joyous day of unity and charity. Indian and Bangladeshi Buddhists observe it by bringing gifts of honey and fruit to monasteries. 

This is just a partial list of honey facts and I'll work to assemble a few more that we can post on the website eventually for your reference as well.   

We have a great deal of information for you here this month and I hope that you find your time spent here a good investment of your busy day. Don’t forget to register for the 2015 North American Beekeeping Conference & Tradeshow. The early bird deadline is October 15th.  There's a great new recipe and another update on the activities of the Honey Queen and Princess and lots of great new Buzzmakers for your review. Have a great September and we here at the ABF hope all of your supers are full or recently extracted!  I hope you enjoy your time spent here and find it informative. If you have anything you would like to see in the upcoming September ABF E-Buzz, drop a note to tuckerb@hit.net.   

[1] Crane, E. 1976. "Honey: A Comprehensive Survey," Corrected edition. International Bee Research Association/Heinemann, London; Berenbaum, M., Robinson, G. and Unnevehr, L. 1995-1996. Antioxidant properties of Illinois honeys. University of Illinois. 

BEE Our Guest: 

Register Deadline for Early Bird is October 15 for the 2015 North American Beekeeping Conference & Tradeshow!

Highlights of this year’s conference include:
• Keynote presentations by Graham White, a noted beekeeper, writer and environmental activist and Mark Winston, a highly-regarded, widely-published bee biologist.
• General Session presentations by new and favorite industry experts.
• Track sessions for all levels of beekeeping.
• A Tradeshow featuring products and services to enhance your beekeeping hobby and/or business.
• 24+ Interactive and hands-on workshops.
• Optional field trip to Sioux Honey with evening activity to follow.
• The 2015 Honey Queen and Princess Coronation.
• The 2015 Honey Show.
• Great opportunities to socialize with 600+ fellow beekeepers.

Registration is open so act now to ensure you spot at this all-important conference. Be sure to register before October 15th to qualify for the early registration rate and save $50.00 off the regular price.

Host Hotel:
The Disneyland Hotel, a AAA Four-Diamond property, is the host hotel for the conference. All ABF attendees will be offered a special group rate of $109.00 (plus applicable taxes). This rate is available until December 15, 2014 or until the group block is sold-out (whichever comes first). We encourage you to make your reservations early to ensure availability. Additionally, the group rate will be honored three days pre and post the conference dates. So, make a little vacation out of it and bring the whole family.

Just a short walk from the hotel, you’ll discover Downtown Disney which hosts a variety of restaurants, retail shops and activities. Adjacent to Downtown Disney, you’ll find the Disneyland Park and Disney California Adventure Park. So in just one location, you’ll have the amazing 2015 North American Beekeeping Conference & Tradeshow, the AAA Four-Diamond Disneyland Hotel, Downtown Disney and two theme parks not to mention all the other features Anaheim has to offer. Make your plans now to attend and we’ll see you in January.

If you are a vendor with a great product/service to share with beekeepers, this is the conference for you. Our tradeshow will be located just down from the general session ballroom (on the same floor) and will offer lots of activities (including some entertainment and the chance to win fabulous prizes) to ensure attendee participation.

This is your opportunity to meet face-to-face with over 600 beekeepers and showcase your product/service. Please take a minute to review the exhibitor/sponsorship prospectus and select the option that’s right for you.

We look forward to seeing you in Anaheim!

Register Today!

Bee Updated: Latest and Greatest News from the National Honey Board 

The National Honey Board’s Honey Beer Summit, conducted September 8-10, 2014 in St. Louis, brought together some of the most innovative craft brewers in the United States for an interactive and educational seminar about brewing with honey. The goal of the seminar was to spark innovation among the brewers, and have them look at honey as a key ingredient in new seasonal, special and flagship beers.  

The Honey Beer Summit was held at Urban Chestnut Brewing Co.’s Grove Brewery, and to mark the occasion, brewmaster Florian Kuplent created a special Vienna Lager to exhibit the flavor capabilities of orange blossom honey. Attendees tasted this special brew as well as other beers currently on the market that use honey. Honey varietals also were tasted and paired with specific beer styles to showcase the many flavor notes honey can bring to beer.

Brewing science also played a key role at the Honey Beer Summit, and attendees learned how using honey in the different stages of the brewing process yields different finished flavors and ABVs (alcohol by volume).

 “The Honey Beer Summit offered brewers the opportunity to network with their fellow brewers and spend a couple of days thinking about new beer recipes made with honey,” Catherine Barry, National Honey Board’s director of marketing, says. “By the end of the event, each of our attendees went home with the technical knowledge and ideas to launch a honey beer.”

The National Honey Board is an industry-funded agriculture promotion group that works to educate consumers about the benefits and uses for honey and honey products through research, marketing and promotional programs.  

 Honey Queen Buzz: Happy National Honey Month!

by Anna Kettlewell, American Honey Queen Program Chair

Queen Susannah Radio Interview in California

Happy National Honey Month!  September is the perfect time to promote our wonderful product. 

I recently returned from a family vacation to Poland, and I was excited to see honey as a prevalent part of the culture and food. Honey was seemingly available everywhere, and the Polish people were extremely proud of their product and were confident in its use.  It’s a great standard that we should strive for in our country.  


Princess Elena in Washington State. 

One of the best ways to promote honey is to invite the American Honey Queen or Princess to promote its use and to teach consumers the many different ways in which we can use this fabulous product! 

September brought more fairs and festivals to the American Honey Queen Program’s schedule.  Susannah and Elena made stops at fairs in Minnesota, California, Washington (both central and western), and Maine. Honeybee festivals were also on the docket, with stops in California, Ohio, and Montana. All these opportunities provided tremendous media opportunities, in addition to the queens participating in cooking demonstrations, honey booth work, and even bee beard demonstrations. (Check out the American Honey Queen Program Facebook page to see photos!)  In addition to the many opportunities available at the fairs, Susannah and Elena were active in the local communities, speaking in schools about the honeybee and its tremendous importance to our country! These opportunities not only meet the missions of the Honey Queen program, but they also give the queens a needed break from the bombardment of questions they receive at fairs and festivals! 

Major beekeeping meetings started up again in September. Princess Elena was a guest of the Western Apiculture Society conference in Missoula, Montana. She served as a guest speaker about beekeeping educational efforts. Susannah participated in the Georgia State Beekeepers Association conference, speaking about the American Honey Queen Program and the many methods in which our representatives promote honey and beekeeping. Several beekeeping conferences and conventions are on the docket in the upcoming months and are a big part of the Queen and Princess’s fall schedules. Consider inviting the Queen or Princess to your fall, spring, or summer meetings in 2015! 

The Queen Committee continues to prepare the rest of the year’s travels for Susannah and Elena and for the 2015 North American Beekeeping Conference.  We are also beginning our preparations for the 2015 promotional year, so please do not hesitate to contact me with your 2015 requests!  Contact me at 414.545.5514 or honeyqueen99@hotmail.com to discuss the options!  Happy promoting! 

Bee Thinking

Last Month's Riddle was There's not doubt, That I can fly. And when I do, I'll tear your eye. You'll ne'er see me, Taste or smell, But when I'm near, You'll not be well. None can help me, Be the best, To go with the wind, And fulfill my quest. Answer: "Pollen."  Congratulations to Byron and Debra Teerlink for the correct answer. 

Here is another riddle for you to ponder over.


Sitting on the porch step

saying bye, bye. 

I'll laugh and sneer

till I wither and die. 

So many faces

shadows and light. 

My favorite hours

Are all through the night.

Think you know the answer? The first to e-mail Tim Tucker at tuckerb@hit.net will lay claim to another fun ABF prize.  

Buzzmakers: Latest and Greatest Beekeeping Industry News
(picture from Corona Apicultores) 

  • Hive Tracks Record Beekeeping. Try the world's leading beekeeping software for free. Learn More 

  • Urban Areas Are Hives For Wild Bees. Learn More
  • AMS Seeks Standard For Honey, Finally! But First Wants to Find Out If They Need One? Read More
  • Smallest Local Honey Harvest In 30 Years, Say Beekeepers Learn More  
  • Bacteria From Bees Possible Alternative to Antibiotics. Read More 

ABF Welcomes New Members — August 2014

·        Mary Ali-Masai, Wisconsin

·        Michael Budnicki, Kansas

·        Jesse Cole, Montana

·        Brian Jeffers Tennessee

·        Robert Nielsen, Nevada

·        Mara Pawlis, Illinois 

·        T. Pine, Florida

·        Brian Rector, Oregon

·        Donna Upchurch, Alabama 

·        Daven Wardynski, Florida 

Recipe of the Month: Honey Chiffon Cake

Source: Food and Wine (http://www.foodandwine.com/recipes/honey-chiffon-cake)


  • 3/4 cup Honey
  • 1/2 cup Strong Black Tea, Warm
  • 1 1/2 cups Self-Rising Flour
  • 1/2 teaspoon Baking Soda
  • 3/4 cup Granulated Sugar
  • 6 Large Eggs, separated
  • 3/4 cup Light Olive Oil
  • 1 cup Confectioners' Sugar
  • 4 teaspoons Fresh Lemon Juice


1. Preheat the oven to 350°. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. In a large bowl, using a handheld mixer at medium-high speed, beat half of the granulated sugar with the egg yolks until thick and pale, about 2 minutes. Slowly drizzle in the olive oil, beating until thickened, then beat in the honey-tea mixture and the dry ingredients in alternating batches.

2. In another medium bowl, beat the egg whites until soft peaks form. While beating, gradually add the remaining granulated sugar and beat until stiff peaks form. Fold the egg whites into the batter until no streaks of white remain. Pour the batter into an ungreased 10-inch angel food cake pan. Smooth the top and bake for 45 to 50 minutes, until the top is dark golden brown and a toothpick inserted in the middle comes out clean. Immediately invert the cake pan onto a wire rack and let the cake cool completely.

3. Meanwhile, stir the confectioners’ sugar with the lemon juice, adding 1 teaspoon at a time, to form a thick glaze. Once the cake has cooled, run a thin knife around the edge to release it from the pan. Lift out the cake by the central tube. Run a knife between the bottom of the cake and the pan, then transfer the cake to a serving plate. Drizzle with the lemon glaze and serve.

4. Make Ahead: The cake can be wrapped and stored at room temperature for 1 day before glazing and serving.

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