Huneebee Project

Bee's Knees + Cooking with Honey

When we think about our most prized local foods, honey is at the top of the list. This week on Seasoned, Marina Marchese of Red Bee Honey in Weston teaches us how honeybees make honey through their amazing coordination and communication. We also talk to Sarah Taylor, the founder of Huneebee Project, a social enterprise bringing beehives to community gardens and vacant green spaces in New Haven. Bee Instructor Sophia Lafargue and two teen beekeepers in the program share their experiences working with bees and making honey. Finally, two pros share a few delicious ways with honey, including of course, a classic Bees Knees cocktail.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.  

Guests:
Marina Marchese – Owner of Red Bee Honey in Weston, Conn. Marina is a backyard beekeeper and “honey sensory expert.” She’s the founder of the American Honey Tasting Society and the author of several books on beekeeping and honey; her latest is Honey for Dummies, which she co-wrote with Howland Blackiston.

Sarah Taylor – Founder and Executive Director, Huneebee Project in New Haven, Conn.

Alex Guzman – Bee Apprentice, Huneebee Project in New Haven, Conn.

Dillan Torres – Jr. Garden Site Manager, Huneebee Project in New Haven, Conn.

Sophia Lafargue – Bee Instructor, Huneebee Project in New Haven, Conn.

Gary “Fiveboys” Crone – Owner of The Ant Bar in Newtown, Conn.

Ani Robiana – Chef/Owner Ani’s Table

When we think about our most prized local foods, honey is at the top of the list. This week on Seasoned, Marina Marchese of <a href="https://www.redbee.com/">Red Bee Honey</a> in Weston teaches us how honeybees make honey through their amazing coordination and communication. We also talk to Sarah Taylor, the founder of <a href="https://www.huneebeeproject.com/">Huneebee Project</a>, a social enterprise bringing beehives to community gardens and vacant green spaces in New Haven. Bee Instructor Sophia Lafargue and two teen beekeepers in the program share their experiences working with bees and making honey. Finally, two pros share a few delicious ways with honey, including of course, a classic Bees Knees cocktail.
Join the conversation on&nbsp;<a href="https://www.facebook.com/ctpublic/">Facebook</a>,&nbsp;<a href="https://twitter.com/wnpr">Twitter</a>,&nbsp;<a href="https://www.instagram.com/ctpublic/">Instagram</a>, and&nbsp;<a href="mailto:seasoned@ctpublic.org">email</a>&nbsp;at&nbsp;<a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Robyn Doyon-Aitken and Catie Talarski produced this show.&nbsp;&nbsp;
Guests: Marina Marchese &ndash; Owner of <a href="https://www.redbee.com/">Red Bee Honey</a> in Weston, Conn. Marina is a backyard beekeeper and &ldquo;honey sensory expert.&rdquo; She&rsquo;s the founder of the American Honey Tasting Society and the author of several books on beekeeping and honey; her latest is <a href="https://www.indiebound.org/book/9781119780939">Honey for Dummies</a>, which she co-wrote with Howland Blackiston.
Sarah Taylor &ndash; Founder and Executive Director, <a href="https://www.huneebeeproject.com/">Huneebee Project</a> in New Haven, Conn.
Alex Guzman &ndash; Bee Apprentice, Huneebee Project in New Haven, Conn.
Dillan Torres &ndash; Jr. Garden Site Manager, Huneebee Project in New Haven, Conn.
Sophia Lafargue &ndash; Bee Instructor, Huneebee Project in New Haven, Conn.
Gary &ldquo;Fiveboys&rdquo; Crone &ndash; Owner of <a href="https://www.theantbar.com/">The Ant Bar</a> in Newtown, Conn.
Ani Robiana &ndash; Chef/Owner <a href="https://anistable.com/">Ani&rsquo;s Table</a>

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

Seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.

For more, visit ctpublic.org/seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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