I am back in rural western Uganda, just outside the boundaries of Kibale National Park. I travel here for several weeks each summer to volunteer with the Kasiisi Project (www.kasiisiproject.org). The Kasiisi Project, among other things, provides conservation and health education in 15 public primary schools. The Kasiisi Project also runs its own small farm. We have introduced and modeled sustainable farming practices, and hope to eventually raise some income for our programs. On my latest adventure, I helped update an apiary and build infrastructure for local honey production.
Owners Ihsan and Valerie Gurdal first discovered the honeys of Gaec de Lozari when visiting a Paris boutique in 2002. They immediately reached out to owner and apiculteur Michel Gacon, to see if they could bring his honey to Formaggio Kitchen. Michel and his brother François worked at a scale where they sold all they Continue Reading »
“The queen is the one with the elongated body, with fewer stripes than the others.” The beekeeper turns the frame slightly, angling it into the summer sunshine. “The workers are huddling around her, trying to protect her, but you should be able to see her . . . right there . . Continue Reading »
Many people come to us for our direct imports, but our selection of local products is just as strong.
I always look forward to celebrating Rosh Hashanah, the Jewish New Year, and this year I decided to pair my apples with three distinct honeys with geographic, visual and textural diversity.
Why does honey crystallize? The short answer is precipitation. Honey is an extremely concentrated sugar solution with an average ratio of 70% sugar to less than 20% water. By forcing this much sugar into solution the bees optimize their storage space, but they also over-saturate the liquid, making it pretty easy for some of this sugar to fall out and start forming solid sugar crystals.