Mead: Excellence and Quality Assurance is lining up to be a most outstanding and educational program to be held this coming June 1-4, 2023.

Join the Honey and Pollination Center, the Mead Institute, faculty from UC Davis's Departments of Food Science and Technology and Viticulture and Enology, as well as experts in their chosen fields.

It’s that time of year again – you can now sign up for the 2023 Introduction to Making Mead and the Mead Making Boot Camp courses!

These courses make terrific holiday gifts for those who are interested in a deep dive into making the world’s oldest alcoholic beverage.
 
WHEN?
Boot Camp: Thursday, February 2
Introduction to Making Mead: Friday and Saturday, February 3 and 4
 
WHERE?

Frozen honey has gone viral, becoming a new trendy snack that’s perfect for the summer.

For those of you who follow unique food trends (aka experiments) Frozen Honey, also referred to as Frozen Honey Jelly, has now taken center stage on TikTok.

For those in the industry, there is nothing new about frozen honey. Freezing honey is the best way to ensure it retains its natural flavor, color and purity.

That said, some forms of honey are always best stored in the freezer.

Everyone has their favorite: some with raisins, nuts, chocolate chips or a bit of everything! Here are some tips and tricks to creating the perfect oatmeal cookies:

Crowdfund UC Davis debuted one year ago as a twice-a-year platform, February and October, to strengthen university programs and their positive community impacts. Student, faculty and staff teams apply to be part of the platform and are responsible for marketing and networking their projects for fundraising success.

It’s fall. Some of our favorite fruits and vegetables are in stores and at the farmer’s market. Pumpkins, dried flowers, and… apples! Lots and lots of apples of many varieties. Some are crisp and tangy. Some are sweet and soft. Some are green. Others yellow and most are red – or have lots of red on them. Some are large, some small, round, oblong – you name it. There are so many options when it comes to this delectable fruit.

Every couple years something comes along in the world of the honey bee that attracts a great deal of attention. Many years ago it was the African bee that had been inadvertently let free and eventually made its way from Brazil up through Central America and into the southern United States. Now, with more and more research, we are learning how to live with this strain of honey bee that is a fabulous honey producer.

Ever hear of Zapatista Honey? What?

There’s a flower called ‘zapatista?’

No way. . .

That’s right – there is no flower called Zapatista. But there is a group of indigenous Mexicans who bear that title – and they are making honey. And, of course, it is called Zapatista Honey. Much of their living is done collectively and raising bees and selling the honey is just one of these.

“It takes two million individual blossoms to produce a pound of honey,” explains Zac Browning, owner of Browning’s Honey Company in Jamestown, North Dakota. On a June morning, his hives are humming. The little sacs on the bees’ hind legs are bright yellow with pollen from dandelion, clover, and other wild plants blooming around the apiary.