THESE ARE NOT THE BEES YOU ARE LOOKING FOR

 

Fritz Geller-Grimm - Hylaeus Bee

Photo by: Fritz Geller-Grimm

 

Recently we have seen reports that bees have been added to the Endangered Species list for the first time in history. After this announcement we began seeing alarms bells being raised all over social media. Posts featuring photos of honeybees with references to the endangered status are making the rounds. Well meaning people are genuinely concerned about the plight of the bees. Overall this is good. However, we must clarify which bees are endangered and which ones are not. 

When you say "bee" most will immediately think of the cute fuzzy little honey bee, Apis mellifera, foraging for nectar and pollen. In North America we have very little exposure or understanding of wide range of bees that are not honey bees. In fact most will be shocked to know that the honey bee (A. mellifera) is not native to North America. All honey bees were imported by European settlers. Knowing the difference between honey bees and other native bee species is important. 

The bees that have been placed on the Endangered List are seven species of native Hawaiian yellow-faced bees; Hylaeus anthracinus, Hylaeus longicepsHylaeus assimulansHylaeus facilisHylaeus hilarisHylaeus kuakea, and Hylaeus mana. The ramifications of this are wide reaching and something we should take note of. Our native bees are under duress as a result of human encroachment and poor practices. Native bees are able to pollinate a wider range of plants and crops than non-native honey bees. 

Honey bees are an imported species that are essentially livestock. While they provide the foundation for large and broken agricultural system they are not the bees we are looking for. It is very important to understand the difference between our native bees and non-native bees. They deserve the spotlight too. 

HALLOWEEN: IT'S ALMOST HERE!

Candy

 

All Hallow's Eve is almost upon us! Ghouls, goblins, and ghosts will be on the hunt for a treat and if they don't get it...a trick may be in your future. Luckily we've got you covered with our candies. Pick up a box or a bulk jar of our Honey Nut Chews, Salty Caramels, Salty Chocolate Caramels, and Salty Black Licorice. 

Order now online at www.jacobsensalt.com

Candy

Candy

Candy

Candy

Candy

Candy

Candy

Candy

RECIPE: RUSSIAN HOPPED MEAD - MEDOVUKHA

mead

A few years ago my good friend Vitaly Paley told me he had run across an old recipe for a Russian hopped mead called "Medovuhka". Being very interested in esoteric mead recipes I asked if he would translate the recipe for me. Below is the result.

This recipe assumes that you know to keep your working area and utensils sanitized as we want to make sure there isn't any contamination. For tips there are great basic mead tutorials to be found online. 

This particular recipe results in a very fresh live and sparking style of mead. The hops add a fantastic slightly bitter framework that balances out the sweetness. You may also play with different yeasts for different results. I personally prefer a dry mead hence the use of Champagne yeast. 

Most of all have fun with it and enjoy! 

 

INGREDIENTS

2.2 lbs of Bee Local honey

1 gallon of water (distilled is preferred)

50 grams of dry hops

1 Packet of Champagne yeast

 

INSTRUCTIONS

1. Heat 3 cups of water. Bring to boil. Remove from heat. Add hops and let steep for 1 - 3 hours. Strain then set aside. 

2. Bring 1 gallon of water to rolling boil. Remove from heat. Let cool to 90 - 110 F. 

3. Measure out 2 lbs of Bee Local honey and at to water. Stir until incorporated. 

4. Start your yeast following directions on packet. 

5. Add yeast to water and honey mixture (must). 

6. Add steeped hop liquid to water, honey, yeast mixture. Stir. 

7. Pour mixture into your fermentation container. A one gallon carboy or bucket will work fine. 

8. Add your fermentation lock then set aside in a cool dry place out of sunlight. 

9. Let ferment for 3 - 4 weeks. 

10. Bottle Medovuhka into bottles with screw tops. 

11. Place bottles into refrigerator for 6 months (or longer). 

12. Drink and enjoy! 

 

Hops

Must

Hops

Mead

Mead

mead

PORTLAND FEAST 2016: A GOOD TIME WAS HAD BY ALL

Feast 2016

 

2016 marked a very special year in the history of Feast Portland. It was the fifth year of this annual event. Every year it keeps getting bigger and better. Headed up by the dynamic duo of Carrie Welch and Mike Thelin, the festival hosts a variety of incredible events, dinners, and chefs. Feast is more than food - it's community, sharing ideas, and most of all proceeds benefit Partners for a Hunger-Free Oregon

Jacobsen Salt Co. hosted the Opening Party featuring the musical stylings of Portugal The Man, with food provided by Chef Doug Adams, Mei Lin, Joshua McFadden, Matthew Jennings, Scott Bard, and Michael Selfo. Partners included Williams-Sonoma, Union Wine, 6 Point Brewery, Fieldwork Flowers, Traeger, Poler, World Foods, and Enzo Olive Oil. 

The Oregon Grand Bounty tasting was a two day marathon of tastings from some of the best artisans Oregon has to offer. We were pleased to have Mei Lin, Gregory Gourdet, and Earl Ninsom serving up some incredible dishes at our table. 

The last event was the Feast Night Market. Traditionally one of the busiest Feast events this one did not disappoint. We served Oregon Elote and Tijuana Thunder to the hungry masses. 

We hope you enjoy the photos and see you again next year! 

(photos by Damian Magista)

 

Feast 2016

Feast 2016

Feast 2016

Feast 2016

Feast 2016

Feast 2016

Chef Doug Adams

Feast 2016

Feast 2016

Chef Max

G Man

Chef Mei Lin

Feast 2016

Feast 2016

Portugal. The Man

Chef Gregory Gourdet

Gregory Gourdet

Gregory Gourdet

Gregory Gourdet

Grand Bounty

Mei Lin

Mei Lin

Mei Lin

Mei Lin

Oregon Grand Bounty

Night Market

Feast Night Market

Feast Night Market

Feast Night Market

Feast Night Market

Feast Night Market

Feast Night Market

Feast Night Market

Feast Grand Bounty

Feast Night Market

Feast Night Market

HONEY vs AGAVE NECTAR: WHY HONEY IS THE CHAMP

Honey
nat·u·ral
ˈnaCH(ə)rəl/
adjective
Existing in or caused by nature; not made or caused by humankind.

 

Often times we are swept up in marketing hype devised by a corporate team paid to create the illusion that a product or byproduct is newer, better, healthier. This deft storytelling captures the buyer's imagination, enticing them to bring that item into their home. When done correctly, it leaves enough room for the consumer to fill in blanks -allowing them to create their own story within the narrative presented. 

Once such narrative has been built around agave nectar. Agave nectar has been touted as a healthier natural sweetener far better for us than refined white sugar or other sweeteners such as High Fructose Corn Syrup (HFCS). It's name conjures up a natural sugar traditionally made from the agave plant. We infer, through its clever marketing, that we using a wholesome friendly sweetener good for the environment and our bodies. It's placement on store shelves next to honey reinforces this.  

Unfortunately agave nectar does not belong in the same category as honey. What is sold as agave nectar is in fact not nectar at all. It's a syrup made from agave nectar (the sap extracted from the pant by crushing the pulp) that contains a fructose content higher than that of the oft lambasted High Fructose Corn Syrup. HFCS is processed through the liver and it's thought that this places undue strain on our metabolism. The sap is then heated and hydrolized. This process in an of itself doesn't turn it into an evil monster chemical but it does kill off beneficial enzymes. It also betrays the fact that agave nectar is not as 'natural' as it seems. Like most other sugars it's been processed and refined. 

Honey, on the other hand, has only been processed by Apis mellifera - the European Honeybee. Honeybees fly within a 1 - 2 mile radius of their colony collecting the nectar directly from desirable flowering plants. The nectar is stored in a specialized sac called the honey stomach. While in the honey stomach enzymes begin to break down the nectars sugar from complex to simple sugars; fructose, glucose, and sucrose. On return to the hive the bee spits the nectar into a wax cell. From there the excess water is evaporated off then sealed over with a wax cap. Honey is by definition natural, unlike agave nectar. 

Because the bees have broken down the complex sugars of nectar into simple sugars, it's easier for our bodies to metabolize. It's flavor is far more robust than agave's rather neutral flavor profile. It's a perfect food containing various natural amino acids, proteins, and sugars. 

Agave nectar is neither natural or nectar. It's plant sap that has been refined by human hands. Through clever marketing its acceptance as a natural sweetener has grown. We know now that it is not in fact natural and while it is a somewhat acceptable sweetener its origins has been deliberately obfuscated. When a product begins its life in a fog of marketing speak we should question it. 

True honey is a natural product created by honeybees without man's intervention. It is a pure product born of a devious mash up of botany and insect biology. There is no need for slick marketing or disguising its source. When choosing a sweetener choose one that is truly natural. 

Choose honey. 

COCKTAIL: THE DELIVERANCE

The Deliverance

 

The Deliverance is the perfect late summer cocktail for your porch banjo sessions or taking a break during your buddy rafting trip. It's an expertly balanced drink that will make you squeal with delight! 

 

Ingredients:

2 oz Iced Black Tea concentration using Smith Teamaker Exceptional Ice Tea
1.5 oz Dogwood Distilling Branch Raw Honey Rye
1 oz Lemon Juice
2-3 Lemon Slices
 
How To Make Exceptional Iced Tea Concentrate:

 

Steep 1 quart sized Smith Teamaker's Exceptional Iced Tea sachet in 1.5 cups of boiling water for 5 minutes. Remove sachet. Set aside and let cool (if using single serving sachets we recommend using 4-6).

 

Directions:
 
Measure out all ingredients into small pitcher stirring as you add ingredients. Place ice in mason jar. Pour mixture over ice. Place lemon slices into Mason jar. Garnish with lemon wedge on rim of jar.

 

The Deliverance

The Deliverance 

The Deliverance

The Deliverance

The Deliverance

NEW PRODUCT: HONEY WATER HAS LAUNCHED

Honey Water

Last week our newest product, Bee Local Honey Water hit the shelves! 

Bee Local Honey Water is a simple syrup sweetener made from the same pure honey you've come to love. It easily incorporates into beverages hot and cold.

Honey Water is a light and bright addition to your morning cup of coffee or tea. We love the complexity it adds to seasonal cocktails, how it elevates blended juices and smoothies, and the natural sweetness it brings to savory dishes

We have partnered with three of our favorite coffee purveyors for the launch. 

 

COAVA

At our friends Coava Coffee, you can find their newest permanent addition to their menu...the Bee Local Honey Latte. Made with our Honey Water, Coava's finely roasted beans and espresso, and steamed milk...the Bee Local Honey Latte can be ordered hot or cold and is an expertly crafted drink. 

Our Honey Water is also available at their retail counter for purchase. 

Coava Bee Local Honey Latte

 

STUMPTOWN COFFEE ROASTERS

Our partners at Stumptown Coffee has brought our Honey Water to their condiment bars for use by you. It's a healthier sweetener option than agave (which is a very heavily processed and refined sugar) or a white sugar simple syrup. 

You can find it at all Portland Stumptown locations. 

Stumptown

 

WATER AVENUE

FInally, Water Avenue has added two new menu items featuring Bee Local Honey Water. First is the Honey Latte w/ Almond Milk (espresso, Bee Local Honey Water, and almond milk). Second is a lovely summer Melon Salad (prosciutto, shallots, watercress, goat cream and Bee Local/Meyer lemon vinaigrette. It's a light refreshing bite for the summer.

You may also purchase our Honey Water directly from Water Avenue. 

Water Ave

Water Avenue

Water Ave

Thank you to all of our partners and supporters. Look for Bee Local Honey Water at a coffee shop or grocery store near you. You may also purchase it online at: 

BEE LOCAL HONEY WATER

 

COCKTAIL: THE HOLE IN ONE

The Deliverance

 

The Hole In One is a refreshing summer cocktail with a bit of kick. Perfect for Mini Golf action.

Made with Branch Raw Honey Rye (our collaboration with Dogwood Distilling), Smith Team Maker's Meadow Tea, and our new Honey Water. It's a simple drink to beat the heat. 

 

Ingredients:

 

½ oz Dogwood Distilling's Branch Raw Honey Rye
½ oz Smith Teamaker Meadow Tea simple syrup
1 oz Lemon Juice
2 oz Soda Water
Herb Sprig (mint or rosemary)

 

How To Make Bee Local Honey Water Meadow Tea Infused Syrup:

 

1 bottle of Bee Local Honey Water. 4 - 6 individual sachets of Smith Tea Meadow Tea. Pour bottle of Honey Water into sauce pan. Bring to boil then turn off immediately. Add 4 - 6 sachets of big Meadow Tea. Let steep for 10 minutes (or to taste). Remove sachets. Set aside, let infused Honey Water cool.

 

Directions:

 

Add all ingredients, except for soda water into cocktail shaker with ice. Shake vigorously. Strain over glass with ice. Add soda water to taste. Garnish glass with herb sprig. Enjoy!

 

The Deliverance
The Deliverance
Deliverance
Deliverance
The Deliverance
Deliverance
The Deliverance

 

 

 

 

 

 

 

 

COCKTAIL: HIBISCUS LIMEADE w/ BEE LOCAL HONEY WATER

 

Hibiscus Limeade w/ Bee Local Honey Water

Ingredients:

6 - 8 Limes
1 - 2 oz Soda Water
3 Tbs Cane Sugar or Limeade

 

How To Make  Bee Local Honey Water infused w/ Smith Teamaker Big Hibiscus Iced Tea:

 

Pour 1 bottle of Bee Local Honey Water into a sauce pan. Bring Honey Water to boil. Add 2 quart size sachets of Smith Teamaker Big Hibiscus Iced Tea. Turn on off heat and let sachets steep for 10 minutes. Remove sachets from Honey Water. Set infused Honey Water aside and let cool. 

 

Directions: 

 

Add all ingredients, except the soda water into a cocktail shaker with ice. Shake vigorously. Strain over tall glass with ice. Add soda water to taste and garnish with a lime wedge. Enjoy! 

 

Bee Local Hibiscus Limeade
Bee Local Hibiscus Limeade
Bee Local Hibiscus Limeade
Bee Local Hibiscus Limeade
Bee Local Hibiscus Limeade

NEW PRODUCT: BEE LOCAL HONEY WATER

Bee Local Honey Water - A Simple Syrup Made From Honey

 

Introducing our new Bee Local Honey Water! Our Honey Water is a simple syrup sweetener made from the same pure honey you've come to love. Honey water incorporates easily into hot and cold beverages and has far superior flavor than agave or refined sugar syrup.

Bee Local Honey Water is made with raw unfiltered American Wildflower Honey and pure Oregon water. 

A delicious sweetener, Honey Water is a light and bright addition to your morning cup of coffee or tea. We love the complexity it adds to seasonal cocktails, how it elevates blended juices and smoothies, and the natural sweetness it brings to savory dishes. Use it however you're inspired.

Purchase it here: Bee Local Honey Water

Bee Local Honey Water

 Bee Local Honey Water