Honey is distilled sunlight, recognized as a divine gift by cultures across the ages. But every honey is different, a reflection of its surrounding environment.
At its heart, it’s basically dehydrated nectar, gathered from thousands of flowers by tiny bee tongues, dried out and infused with natural substances back at the hive.
But that process generates an astonishing array of flavors that humans can develop and use in all sorts of delicious creations.
This is the third episode of OPB’s new video series on food and food systems in the Pacific Northwest, Superabundant. Check out our previous episodes on sea urchin and Oregon truffles.
Be sure to subscribe to catch future episodes. Up next: Robots.
More at www.opb.org/show/superabundant
Featuring:
Lee Hedgmon, Owner, The Barreled Bee
Emily Parker, Pollination Educator, Bee & Bloom
Alan Turanski, President and Beekeeper, GloryBee
Credits:
Created by Arya Surowidjojo and MacGregor Campbell
Camera: Stephani Gordon
Narrator: Crystal Ligori
Audio: Steven Vaughn Kray
Executive Producer: Jan Boyd
Food Advisors: Sarah Masoni and Heather Arndt Anderson
Sponsored by North Coast Food Trail
Supported by Kay Kitagawa and Andy Johnson-Laird
Thank you to the members of OPB. To become a member, visit www.opb.org.
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