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.

The traditional season of comfort food has begun. Along with it, we are searching for easy, tasty and aromatic delights.

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.

Coriander Honey is a unique and special treat. Its savory undertones are always a surprise. The complexity – a bit of cardamom, some licorice and a dark hint of chocolate are just so intriguing! How do you use a honey like this? It could make an interesting addition in a cocktail or as an ingredient in a barbeque sauce. Here at the Honey and Pollination Center, we tasted and tried Coriander honey to balance the acid in our summer’s tomato sauces and soups.

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.

As the year comes to a close, we at the Honey and Pollination Center wish to express our gratitude for your support of the work we did in 2019.

On Picnic Day, the plaza outside the Robert Mondavi Institute’s Sensory Building was once again filled with students, families and people (and their dogs) dressed as bees! Over 2000 people tasted honey from the center and enjoyed the grape vine give-away, olive oil samples, and delicious ice cream from UC Davis food science students!

A quick look at The Honey and Pollination Center's upcoming events and courses. To stay updated and informed, sign up for our newsletter HERE.

June 23, 2019: Somm Day

An invitation only event for sommeliers and writers offering education and tasting of mead. Keynotes: Patrick McGovern and Gillian Balance. In coordination with the CIA.

June 24-27, 2019: Mead 301

With the holidays just around the corner, we are often asked for recipe favorites that include honey. Here are some of our favorites using our UC Davis honeys:

A simple recipe that will be sure to sweeten up any holiday meal.

A letter from Amina Harris, Director of the Honey and Pollination Center, about The Good Life Garden:

FDA is reviewing comments on its draft guidance to the declaration of added sugars on pure maple syrup and pure honey. The agency has received over 3,000 comments on the draft guidance and revising their proposal to help consumers understand nutrition labels.

 No one honey is ever the same. KQED's Taste This visits Amina Harris, Director of the Honey and Pollination Center at the Robert Mondavi Institute at UC Davis, to learn how to appreciate honey the same way you’d appreciate a fine wine. Discover the subtleties of honey and buzz into a new world of flavors. 

The Honey and Pollination Center will be hosting an in-depth sensory experience tasting honey October 26-28, 2018. Learn more here.

Mead is ‘hot’ right now. Everyone is willing to try a taste of this fascinating and ancient beverage. A few of you want to know more.

The Honey and Pollination Center, working in concert with the Department of Viticulture and Enology has re-envisioned our mead course offerings.