Comments on: Pollen Not Pesticide

By: Melissa Graham

Melissa Graham — Thu, 12 Mar 2009 14:47:28 +0000

On my blog, I have more tasting notes on non-local honeys as well.

By: kennyz

kennyz — Thu, 12 Mar 2009 01:40:59 +0000

Sweet article! I only recently discovered the nuance and complexity of really good honey, and have come to appreciate it in much the same way that oenephiles ponder wine. I’ve tried but three of the ones noted above, and look forward to seeking out more. Thanks to Melissa for doing all the work, though I suspect it was mostly enjoyable

By: Melissa Graham

Melissa Graham — Fri, 20 Feb 2009 00:13:51 +0000

Yes, my understanding is the CCD has not shown up in Illinois. Whew!

I’ve used all sorts of other sweeteners, including molasses, maple syrup and agave nectar. When I teach classes for kids, I like to use alternative to white sugar. I wrote the blueberry-buckwheat pancakes for one that I did at the Lincoln Park Zoo for Whole Foods. For the same class, I made a cornmeal raspberry muffin sweetened with agave. I may have to make those again with the cornmeal I got from Three Sisters last market.

By: Michael Morowitz

Michael Morowitz — Thu, 19 Feb 2009 16:13:14 +0000

I have to get my hands on a jar of that black raspberry honey.

By: Rob Gardner

Rob Gardner — Thu, 19 Feb 2009 12:35:16 +0000

Great piece. We’ve collected all these honeys over the years to do a honey tasting, but never quite pulled the trigger. Thanks for doing it for us.

We are very lucky around here, damn lucky, that colony collapse has not happened (or not happened as much, I’m no expert on this).

Have you tried using maple syrup, maple sugar or sorghum in your recipes, all other sources of local sweeteners.