[concerned about politics]

We're bee keepers. We've known for a long time imported honey isn't real. We can taste the difference.
Ours is so real, we keep it raw. We just cream it (make the hardened sugar crystals extremely small) to keep it from getting too hard to work with (creaming it makes it spread like peanut butter).

[kabumpo]

Bless you.

[DBrow]

“We’re bee keepers. We’ve known for a long time imported honey isn’t real. We can taste the difference. “

Remember when Clinton cut a deal with China to let them sell “honey” at $0.50 a pound wholesale? I think at the time wholesale “bakery honey” was at $1.35 in the US.

My numbers are from memory and probably not exact. I kept several hundred thousand bees at the time.

The stuff coming in tasted like it had never been bugspit.

[Excellence]

There’s a honey seller at the farmer’s market I’ll check out. We live in the high desert, and local honey has a certain quality that sets it apart.

[ansel12]

I’m eating the last quart jar of honey that I bought on sale back during the 1990s, I guess the new stuff will be pricier.

[Rio]

I’m a hobby beekeeper, too.

How do you do the creaming process?