In 2011, Lockwood Restaurant on Monroe Street in Chicago set up their own apiary on the rooftop garden. It has created a buzz amongst culinary tasters and food cuisine writers.
Blending home-grown flavor and garden fresh produce, they are becoming part of a new trend of chefs who are looking to grow their own food. It offers a unique dining opportunity, allowing the diner to connect with the local food shed.
Though I like the idea of the humble honeybee’s fine elixir of honey finding it’s way into the fancy fare of restaurants —it’s good publicity for them—I still prefer the simple pleasures of honey.
I just take it straight. I find that a tablespoon a day keeps the allergies, fungus and bugs away. High in vitamin C and anti-oxidants, full of anti-bacterial and antifungal properties, honey not only tastes exquisite, but it’s medicinal value has been prized from time immemorial.
So, next time you see a honey bee, don’t run, turn around and thank her.
one out of three bites of food are gratis of bees.
June is Pollinator month. Bee part of our annual Think Like A Bee swarmfunding campaign. In honor of all good food and the pollinators that make it possible, help fund our ongoing bee advocacy and education work this coming year. Go to this page and click on the DONATE button. You may also send any tax deductible donations made out to PES (our fiscal sponsor) c/o Think Like A Bee, 410 Morningside Dr. SE, Albuquerque, NM 87108.
thinklikeabee 
Thanks again for your work. Great article producing lots of smiles!
LikeLiked by 1 person
Thank you for this, Dear Anita. The pot DEFINITELY needs some honey sweet!
LikeLiked by 1 person