To: Excellence
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).
To: concerned about politics
12 posted on
09/24/2013 2:36:11 PM PDT by
kabumpo
(Kabumpo)
To: concerned about politics
“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.
13 posted on
09/24/2013 2:36:39 PM PDT by
DBrow
To: concerned about politics
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.
19 posted on
09/24/2013 2:42:47 PM PDT by
Excellence
(All your database are belong to us.)
To: concerned about politics
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.
21 posted on
09/24/2013 2:44:53 PM PDT by
ansel12
( 'I'm on That New Obama Diet... Every Day I Let Vladimir Putin Eat My Lunch' .)
To: concerned about politics; DBrow
I’m a hobby beekeeper, too.
How do you do the creaming process?
28 posted on
09/24/2013 2:57:33 PM PDT by
Rio
(Proud resident of the State of Jefferson)
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