I received an email asking for more info on candy boards.
Here is another good source.
THE CANDY BOARD: FOR COLD WEATHER ONLY
In the quest for the perfect feeding method, the candy board should be considered as an alternative to feeding either sugar syrup or dry sugar. The candy board is a plywood cover with a wooden rim attached. The rim could be anywhere from three quarters of an inch to two inches deep; the resultant cover will hold from two to five pounds of candy.
The candy board is best used to feed bees during the colder parts of the year in temperate regions. Humidity is created in a colony as the bees warm the cluster). The resultant moisture becomes incorporated into the candy, making it more accessible.
Constructing the candy board is straightforward. Preparing the candy, however, often calls for experimentation. One recipe calls for heating a super saturated solution of sugar (12 pounds sugar; 1 1/2 pounds honey; 1 1/4 quart water; 1/4 teaspoon cream of tarter) to 238 degrees F. Others recommend heating the mixture to 300 to 310 degrees F. After removing it from the heat source and adding cream of tartar, cool to 125 degrees F., then stir until cloudy and pour into the board (cover). 1
The resultant candy is rock hard. simpler alternative is to wet the board, pour in dry sugar, just barely dampen the mixture and allow it to dry for several weeks. Nails driven through the rim before the sugar is added will help keep the resultant cake in place. A big advantage of the candy board is that it can be made up ahead of time and stored until needed. Feeding then becomes the simple act of inverting the candy board over the hive, sugar side down. Robbing is also minimized because there is little possibility of spilling sugar syrup in the apiary. At first glance, the advantages of the candy board are appealing. However, only when a beekeeper sees the fruits of using the candy board mature within their own management style, should its use become doctrine. Many ideas on this topic can be found on the World Wide Web.
1. H. Williams, Beekeeping in Tennessee, Publication 697, Cooperative Extension Service, Knoxville, TN, 1985.
You’re causally strolling the back 40 when, bam! Out of nowhere a stinger
pierces your right cheek. Someone’s got a bad attitude!
Attitudes of honey bees vary dramatically dependent upon environmental conditions and
seemingly astrological positions of the celestial bodies. In other words, no one is really certain
what the colonies occupants are considering at any one specific point in time. There are general
guidelines though. I suggest we all bee-aware and attempt to understand and honor the BeeAttitudes
of a hive.
1. Bees bouncing off your veil (warning you to keep a safe distance) may be caused by:
• Bumping or moving hives
• Using an overabundance of smoke
• Smoker fuel which is petroleum or wax based (cardboard)
• Leaving colonies open too long
• Inclement, cold, violent or unsettled weather
• Dropping frames
• Queen-less hives or those housing a failing queen
• Toxic chemical applications
• The aftermath of skunks severely depleting bee stocks
• Diseased colonies
• Too much perfume or deodorant
• Human breath
• Cigarette smoke: evidently hives don’t have non-smoking sections
• You! When you haven’t greeted them properly—smiling while snapping a ‘selfie’
2. Bees aggressive behavior (with major stinging) may be caused by:
• Hives targeted by vehicles or pelted with foreign objects cast by bored or drunken joy-riders
• Cavorting cows knocking hives over in their quest for the perfect back scratcher
• Honey flow dwindling
If you have a question you would like to share, email it to Editor@KelleyBees.com
by Phill Remick
Buzz worthy: 5 top luxury hotels that have taken up beekeeping
By Tina Hsiao, for CNN
Updated 8:56 PM ET, Sun August 2, 2015
do London's Buckingham Palace, New York's Whitney Museum of American
Art and the Notre-Dame Cathedral in Paris all have in common?
They're all keepers of honeybees, part of a growing collection of bee-friendly landmarks around the world.
In recent years, global hotels have joined the urban bee-keeping trend too, bringing their own honey direct to their tables.
That's good news, considering the well documented decline in the bee population in certain geographical areas, notably North America and Europe.
A number of factors, including disease, pesticides and habitat degradation are attributed to diminishing bee numbers, and the losses are significant.
sweet creatures are the globe's most prolific insect pollinators, whose
combined annual economic value to agriculture worldwide is estimated at
Here's a look at five top luxury hotels creating a buzz in their local communities.
Waldorf Astoria New York
a rooftop 20 stories above Park Avenue, some 360,000 bees produce more
than 136 kilograms (300 pounds) of honey, harvested annually, which not
only finds its way into the hotel's menus, but also into treatments at
the hotel's Guerlain Spa.
"It is an
important statement about our concern for the environment, it is
educational for our culinary team, and it provides fresh fruits,
vegetables, herbs and edible flowers throughout our hotel," says David
Garcelon, director of culinary at Waldorf Astoria New York.
home-harvested honey, the hotel created Waldorf Buzz beer last year in
partnership with the Empire brewing Company; a yet-unnamed new brew with
lemon verbena and hops from the on-site garden is slated to be launched
Twice weekly, the hotel's
Historical Tour stops off at the garden to see the hives and its more
than 60 types of herbs, fruit, vegetables and edible flowers.
On the menu: The
"Wax Poetic" and "Leaves of Grass" cocktails at Peacock Alley lobby bar
and restaurant are both made with Zubrowka bison grass vodka and
house-made honey syrup.
has been a pesticide-free zone for the past 10 years, making the French
capital an attractive urban environment for honey bees.
With the help of local organization Apiterra, 50,000 bees reside at the MO rooftop beehive, with last year's sweet haul totaling 25 kilograms.
who can't get enough of the ooey, gooey and very sweet syrup (in the
words of Winnie the Pooh) offered through the hotel's F&B menu can
opt into the hotel's eco-initiatives -- such as reusing towels -- to
receive a jar of honey to keep.
On the menu: The "Homemade Honey" cocktail at Bar 8 is made with Yuzu liqueur, jasmine tea with ginger, Champagne and house-made honey.
a good eight months of prep work, W Taipei became the first urban
beekeeping establishment in Taiwan when it opened up its 32nd floor
rooftop to host some 150,000 busy bees in partnership with Syin Lu
Social Welfare Foundation.
months and two harvests from the Sweet Reward program, the bee colonies
were moved to another downtown building as part of the foundation's
larger urban beekeeping project.
honey the hotel chefs and mixologists don't purchase from Syin Lu, the
foundation (which produced more than 800 kilograms of honey in the first
half of the year from 94 hives) either sells or produces soaps with it
in their factory manned by disabled workers.
On the menu:
The "Detox Martini" cocktail at WOOBAR is made with green tea-infused
Belvedere vodka, Grand Marnier, orange juice, yuzu juice, house-made
honey and Sprite.
W Taipei | No.10 Section 5, Zhongxiao East Road, Xinyi District, Taipei 110 Taiwan | +886 2 7703 8888
Fairmont Waterfront, Vancouver
May to September, Fairmont Waterfront guests can join a daily tour of
the apiary and rooftop garden with a resident bee butler.
pioneer of in-house honeybee production and supporting global bee
health is Fairmont Hotels & Resorts, whose Bee Sustainable program
comprises honeybee apiaries at more than 20 properties across the world.
"By building more than a dozen luxury
bee hotels from coast to coast, we are doing our part to build a more
sustainable world," says Jane Mackie, Fairmont Brand vice president.
June this year, the Fairmont Waterfront became one of the first hotels
in the group to build a solitary pollinator bee hotel (aptly named Bee
& Bee) designed to give busy bees a break between pollination
The hotel also hosts 500,000
resident honeybees in the 195 square meter herb garden on the third
floor terrace, which forage over 67 square kilometers and 60 different
plants (particular favorites being the pollens from blackberry blossoms
and American bamboo blossoms).
to September, guests can join a daily tour of the apiary and rooftop
garden with a resident bee butler (and have a sneak peek at the bees
from the observation hive). Guests can also request to go on a
Pollinator Corridor Walk through the city with Hives for Humanity's
On the menu:
The "Waterfront Bee's Knees" cocktail at ARC Bar is made with Bombay
Sapphire Gin, lemon juice, house-made honey syrup and topped with Earl
Grey tea foam.
Fairmont Waterfront | 900 Canada Place Way, Vancouver, British Columbia V6C 3L5 Canada | +1 604 691 1991
St. Ermin's Hotel, London
Ermin's has been keeping bees for some four years now, first on the
main rooftop and later expanding the installation to include a specially
planted wildflower terrace where a new bee hotel -- the first hotel in
the UK to have one -- now resides.
hotel had their own honey analyzed, with results showing their bees
gather nectar from over 50 different plants and trees within their
three-mile forage radius (which includes Buckingham Palace Gardens and
St. James' Park).
September is the
hotel's annual honey month, when they celebrate their house-made amber
nectar through all of the food and cocktail menus. During the same
month, the hotel also hosts an urban beekeeping workshop with their
expert beekeeper, Camilla Goddard of Capital Bee.
On the menu: The 'Bowler Hat' cocktail at Caxton Bar is made with dry vermouth, London gin, raw house-made honey and lemon juice.
Our New Members Tom and Jane Stanziola made this delicious chicken for our picnic!
3-4 lbs chicken legs, thighs, wings
1/4 cup Good Life sweet agave Bourbon BBQ Sauce
1/4 cup Ortega Taco sauce
1/2 cup local Honey
3/4 cup Devil's Cut Bourbon whiskey
1/4 cup Jack Daniel's Tennessee Honey Liqueur
1/3 cup Apple Cider Vinegar
1/4 cup Balsamic Vinegar
1/4 cup Worcestershire sauce
Any clili or hot sauce to your taste......
....Blend all ingredients together, in a large bowl......you
will be filling a 1 gallon "Zip-Lock" bag, to create the
Next, add the chicken to the marinade, n' put in your fridge
for a few hrs....(You don't have to use ALL the chicken for 1 dish....This
recipe tastes even better, the longer the chicken marinates....you can leve the
chicken in the marinade, for DAYS, if you like..........
Place some, or all the chicken in a deep baking dish.....add
some of the marinade....pre-heat your oven to 350 degrees, n' cook for about an
When done, if you have a lot of the marinade left over, you
can reduce it, n' drizzle it all over the chicken, as a now thicker gravy......
Commercial beekeepers transport the insects thousands of miles around the country every year to pollinate crops when they're in bloom.
Original Source: National Geographic (http://ngm.nationalgeographic.com/2015/05/building-bees/transport-map)
Also! Some interesting reading from National Geographic. Check out this article titled, "Quest for a Superbee" by Charles Mann. Guaranteed to be an excellent read! See link below: http://ngm.nationalgeographic.com/2015/05/building-bees/mann-text
Regardless of dictionaries, we have in entomology a rule for insect common names that can be followed. It says: If the insect is what the name implies, write the two words separately; otherwise run them together. Thus we have such names as house fly, blow fly, and robber fly contrasted with dragonfly, caddicefly, and butterfly, because the latter are not flies, just as an aphislion is not a lion and a silverfish is not a fish. The honey bee is an insect and is preeminently a bee; “honeybee” is equivalent to “Johnsmith.”--FromAnatomy of the Honey Bee by Robert E. Snodgrass
Agronomy Farm, River Rd. South Deerfield, MA. 01373
Follow the yellow “BEE” signs
AM – 4:00 PM
– 9:30 AM Registration – please sign in at the Registration table and to pick
up lunch tickets. See Chris Wayne – FCBA President.
BBQ Lunch at www.massbee.org – send to Chris Wayne / FCBA
President. Pickup your ticket at registration.
Coffee & Pastries will be on sale at 8:30 AM –
Provided by Elmers Store, Ashfield, MA.
This is a free event, open to all beekeepers and the
public. It is sponsored by the Massachusetts Beekeepers Association, The
University of Massachusetts and hosted by members of the Franklin County Bee
Association. Expenses are covered by selling raffle tickets and merchandise.
Please support this annual event by purchasing a raffle ticket and buying a
Special Thanks to Elmer’s Store, the M&M
Farm Stand, and Pasiecnik’s Farm Stand for providing
morning coffee, BBQ lunch, and ice cream.
Thank you to the vendors for supporting our MBA Field
Day event and meetings. Save by buying equipment at Field Day.
Please wear protective
clothing when participating in live bee demonstrations.
This schedule may change as
We add speakers and topics.
May 13th, 2015 Nathalie Steinhauer1, Karen Rennich1, Kathleen Lee2,
Jeffery Pettis3, David R. Tarpy4, Juliana Rangel5,
Dewey Caron6, Ramesh Sagili6, John A. Skinner7,
Michael E. Wilson7, James T. Wilkes8, Keith S. Delaplane9,
Robyn Rose10, Dennis vanEngelsdorp1
1 Department of
Entomology, University of Maryland, College Park, MD 20742
2 Department of Entomology, University of Minnesota, St. Paul, MN 55108
3 United States Department of Agriculture, Agricultural Research Service,
4 Department of Entomology, North Carolina State University, Raleigh NC 27695 5 Department of Entomology, Texas A&M University, College
Station, TX 77843 6 Department of Horticulture, Oregon State University, Corvallis, OR
97331 7 Department of Entomology and Plant Pathology, University of
Tennessee, Knoxville, TN 37996 8 Department of Computer Science, Appalachian State University,
Boone, NC 28608 9 Department of Entomology, University of Georgia, Athens, GA 30602 10 United States Department of Agriculture, Animal and Plant Health
Inspection Service, Riverdale, MD
Note: This is a preliminary analysis. Sample sizes and estimates are
likely to change.A more detailed final report is being prepared for
publication in a peer-reviewed journal at a later date.
The Bee Informed Partnership (http://beeinformed.org),
in collaboration with the Apiary Inspectors of America (AIA) and the United
States Department of Agriculture (USDA), is releasing preliminary results for
the ninth annual national survey of honey bee colony losses. For the 2014/2015
winter season, a preliminary 6,128 beekeepers in the United States provided
valid responses. Collectively, these beekeepers managed 398,247 colonies in
October 2014, representing about 14.5% of the country’s estimated 2.74 million
managed honey bee colonies1.
About two-thirds of the respondents (67.2%) experienced winter colony loss
rates greater than the average self-reported acceptable winter mortality rate
of 18.7%. Preliminary results estimate that a total of 23.1% of the colonies
managed in the Unites States were lost over the 2014/2015 winter. This would
represent a decrease in losses of 0.6% compared to the previous 2013/2014
winter, which had reported a total loss estimated at 23.7%. This is the second
year in a row the reported colony loss rate was notably lower than the 9-year
average total loss of 28.7% (see Figure 1).
Beekeepers do not only lose colonies in the winter but also throughout the
summer, sometimes at significant levels. To quantify this claim of non-winter
colony mortality of surveyed beekeepers, we have included summer and annual
colony losses since 2010/2011. In the summer of 2014 (April – October), colony
losses surpassed winter losses at 27.4% (totalsummer loss). This compares to
summer losses of 19.8% in 2013. Importantly, commercial beekeepers appear to
consistently lose greater numbers of colonies over the summer months than over
the winter months, whereas the opposite seems true for smaller-scale
beekeepers. Responding beekeepers reported losing 42.1% of the total number of
colonies managed over the last year (total annual loss, between April 2014 and
April 2015). This represents the second highest annual loss recorded to date.
As in previous years, colony losses were not consistent across the country,
with annual losses exceeding 60% in several states, while Hawaii reported the
lowest total annual colony loss of ~14% (see Figure 2).
This survey was conducted by the Bee Informed Partnership, which receives a
majority of its funding from the National Institute of Food and Agriculture,
USDA (award number: 2011-67007-20017). 1 Based on NASS 2015 figures 2 Previous survey results found a total colony loss in the winters
of 24% in the winter of 2013/2014, 30% in 2012/2013, 22% in 2011/2012, 30% in
2010/2011, 32% in 2009/2010, 29% in 2008/2009, 36% in 2007/2008, and 32% in
2006/2007 (see reference list).
Lee, KV; Steinhauer, N; Rennich, K; Wilson, ME; Tarpy,
DR; Caron, DM; Rose, R; Delaplane, KS; Baylis, K; Lengerich, EJ; Pettis,
J; Skinner, JA; Wilkes, JT; Sagili, R; vanEngelsdorp, D; for the Bee
Informed Partnership (2015) A national survey of managed honey bee
2013–2014 annual colony losses in the USA. Apidologie, 1–14.
Steinhauer, NA; Rennich, K; Wilson, ME; Caron, DM;
Lengerich, EJ; Pettis, JS; Rose, R; Skinner, JA; Tarpy, DR; Wilkes, JT;
vanEngelsdorp, D (2014) A national survey of managed honey bee 2012-2013
annual colony losses in the USA: results from the Bee Informed
Partnership. Journal of Apicultural Research, 53(1): 1–18.
Spleen, AM; Lengerich, EJ; Rennich, K; Caron, D; Rose,
R; Pettis, JS; Henson, M; Wilkes, JT; Wilson, M; Stitzinger, J; Lee, K;
Andree, M; Snyder, R; vanEngelsdorp, D (2013) A national survey of managed
honey bee 2011-12 winter colony losses in the United States: results from
the Bee Informed Partnership. Journal of Apicultural Research,
52(2): 44–53. DOI:10.3896/IBRA.1.52.2.07
vanEngelsdorp, D; Caron, D; Hayes, J; Underwood, R;
Henson, M; Rennich, K; Spleen, A; Andree, M; Snyder, R; Lee, K;
Roccasecca, K; Wilson, M; Wilkes, J; Lengerich, E; Pettis, J (2012) A
national survey of managed honey bee 2010-11 winter colony losses in
the USA: results from the Bee Informed Partnership. Journal of
Apicultural Research, 51(1): 115–124. DOI:10.3896/IBRA.126.96.36.199
vanEngelsdorp, D; Hayes, J; Underwood, RM; Caron, D;
Pettis, J (2011) A survey of managed honey bee colony losses in the USA,
fall 2009 to winter 2010. Journal of Apicultural Research,
50(1): 1–10. DOI:10.3896/IBRA.1.50.1.01
vanEngelsdorp, D; Hayes, J; Underwood, RM; Pettis, JS
(2010) A survey of honey bee colony losses in the United States, fall 2008
to spring 2009. Journal of Apicultural Research, 49(1): 7–14.
vanEngelsdorp, D; Hayes, J; Underwood, RM; Pettis, J
(2008) A Survey of Honey Bee Colony Losses in the U.S., Fall 2007 to
Spring 2008. PLoS ONE, 3(12). DOI:10.1371/journal.pone.0004071
vanEngelsdorp, D; Underwood, R; Caron, D; Hayes, J
(2007) An estimate of managed colony losses in the winter of 2006-2007: A
report commissioned by the apiary inspectors of America. American Bee
Journal, 147(7): 599–603