Pimp My Apiary

I have beekeeper envy of my friend Earl’s bee yard in Port Costa. He has thirty-plus hives of happy, gentle bees that have acres and acres of unmolested meadows to draw from.

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Over Memorial Day Weekend, my other beekeeper pal Aaron and I helped Earl inspect his hives. First Earl schooled us on the proper way to light a smoker. Cedar slices + broken bits of tree branch + balls of green grass = a smoker that goes for an hour or more.

Then we checked his hives to make sure the bee colonies are thriving. We looked for eggs and a queen. Earl is so badass he doesn’t wear any protection.

During a snack break in his “bee trailer” (WANT), he showed us the pollen he’s collecting from just one hive.

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There were yellow, purple, grey, red and orange balls of pollen, all from the different plants growing in the area.

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Curious, we decided to separate and taste the different colors to see if we could tell which plants produced the pollen.

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Here are our tasting notes:

RED – earthy, with a sour, bitter bite. Most likely culprit: Buckeye

YELLOW – grassy, tastes like horse saddle. Plant guess: Mustard

PURPLE – floral, sweetpea. Plant guess: Thistle

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At the end of the day, Earl gave Aaron and me a split colony to take back to our garden in San Francisco. We call them “Earl’s Bees” and they are adjusting well to their urban neighbors. (hive on right)

 

Sugar Shake

Over winter, I leave the hive alone. The colony is smaller, the queen slows her egg-laying, and I don’t want to open the hive and break the propolis seals that help keep the hive warm in the chilly season. It’s always scary to open it back up again once the sun returns – sometimes the hive is empty, and it feels like losing the family dog.

When Aaron Yu and I opened our hive in San Francisco’s Connecticut Friendship Garden, we were overjoyed.

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Not only did we spot the queen right away, we found eggs, young larvae, pollen, honey stores and even drones. All indicators that this is going to be a banner year for honey – especially given the long California rains that will produce wildflowers with tons of nectar.

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Next we checked for mites, using the powdered sugar shake method. We put a cup of bees in a jar, tossed them gently in powdered sugar, and then saw how many mites fell off. Four. That’s an incredibly low number, indicating our hive is healthy and unlikely to succumb to mites. (But we need to check regularly because mite loads can turn in a day)

The bees are irritated, but not injured, by being doused with powdered sugar. The sugar makes the mites lose their sucker feet grip on the bees and slide off. We put the powdered bees back in the hive, and they madly beat their wings to get clean. In this slo-mo video, you can see the sugar flying.

What Do Bees Taste Like?

Ask a kid.

Every fall, I remove spare frames of drone larvae from my hives to help keep mite counts low. I freeze the larvae and give them to my friends who have chickens.

But in this case, the boys got to the bugs first. They tried to get me to try one, but I was too chicken.

 

Leaving Home, from a Bee’s POV

Pardon the vertical video – it was the best way to capture my bees coming in for a landing in slomo. With the sunlight behind them, you can see their bellies full of nectar. All four of my hives are thriving, and I’m happy to report that Grandpa’s hive has doubled in size since I put it in the back yard two months ago.

A Tour Inside Grandpa’s Honey Bus

Here’s Grandpa, the man who taught me beekeeping when I was five, touring the inside of his World War II Army Bus – turned honey factory in his Carmel Valley backyard. He expounds on honey harvesting, why the bees are disappearing, and the proper way to remove a stinger.

This is one of the last videos I took of him before he passed away earlier this year. Note he wears no gloves when he sticks his hands in a hive!