The holidays are just around the corner, and we’re thrilled to be hosting our annual Holiday Jubilee November 28th-29th and December 5th-6th! Stop into our Portland shop between 1pm and 4pm to show your support for Zenger Farm and to participate in a unique holiday shopping experience.
Enjoy mead tastings while you shop through items from more than 15 vendors, featuring everything from jewelry to all-natural baby rattles. You'll be able to jump into a holiday-themed photobooth (get your last minute holiday card out of the way!) and have the opportunity to participate in a raffle to win several KB Mason Bee houses or one of our signature top bar hives!
All raffle proceeds will directly benefit Zenger Farms, a working urban farm that models, promotes and educates about sustainable food systems, environmental stewardship, community development and access to good food for all.
Check out our amazing vendor lineup here:
Serious Cheesy Puffs
Fuller Foods is a Portland-based craft maker of DELICIOUS cheesy puffs that come in a variety of fun flavors, including sriracha, blue cheese jalapeño, India pale ale, and maple bacon. They are made from local ingredients and contain absolutely no unnecessary ingredients, GMOs, rBST, or "natural flavors".
Nathan Mattis, the owner of Fringe Meadery, is trained in the art of fine winemaking and holds a Masters degree in Viticulture & Enology from U.C. Davis in California. His training is truly embodied in his products, and we are proud to have Fringe Meadery participate in the 2015 Holiday Jubilee.
Roma Rattles is a husband and wife duo that builds, designs and wood burns natural heirloom rattles by hand here in Portland. They built the very first Roma Rattle for their daughter, Roma, and have been creating natural wooden rattles for children across the country ever since.
Stung Meadery, based out of Portland, proclaims that their mead is “now”, made from local honey and aligning rather nicely with the tastes and sensibilities of the times. With a motto like “Drink, Mate & Die”, they bring an endearingly humorous touch to the mead industry!
Sweet Honey Farmacy
What started as a hobby has expanded into something much larger for Sweet Honey Farmacy, a community-supported apothecary. They are two farmers living at the base of Mt. Hood in Sandy whose combination of their love for farming and their knowledge of herbal medicine makes their products truly unique.
Bread and Badger
Bread and Badger is yet another husband and wife duo that create wonderfully sandblasted items in their Portland studio, using their original artwork. They often celebrate the bees with their wares--one of many reasons why we love them so much!
Based out of Battle Ground, Washington, Ethereal Meads creates their products from regional, sustainable honey and fruit in classic styles. Gary Gross, the owner and award-winning meadmaster, loves the nearly endless palette of high quality local and regional raw materials.
Natalie Joy Jewelry
Natalie Joy Jewelry uses both unique and traditional metalworking techniques. Her work mixes clean shapes with melted silver studs and hand drawn style lines, creating statement pieces that have a casual feel. We’re so excited to feature her work at the Holiday Jubilee!
Located in the historic Alberta Arts District, Redbird Studio boasts an inventory of everything from watercolor-illustrated cards to t-shirts. Nearly everything is designed and created by owners Paul Evans and Melissa Rau.
Nectar Creek handcrafts session meads and barrel-aged meads using the bounty of quality ingredients the Pacific Northwest provides. They combine raw Oregon honey sourced directly from sustainable beekeepers, water and yeast to create a refreshing and one-of-a-kind experience. Come give them a try at the Holiday Jubilee!
Based out of Redmond Washington, Sky River Meadery brings the age-old art of making mead into the twenty-first century to create a new tradition. Lighter and drier than their ancient counterparts, their meads balance beautifully with the foods of today from around the world.
KB Mason Bees
We’re so excited to have KB Mason Bees at the Holiday Jubilee! Their custom handmade mason/orchard bee houses are not only beautiful--they’re also crafted from 100% recycled or repurposed materials. They’ll be giving seminars on good mason bee management practices on the hour, as well as teaching us how to harvest mason bee cocoons.
Mike Shultz Studio
Working for two years on the Thailand-Burma border, Mike Shultz co-established a fully functioning arts and crafts studio for Burmese migrant youth in 2011. He returned to Portland in 2014 for a teaching/printmaking project, the result of which is a large body of handmade linocut and letterpress prints featuring the plants and animals of Thailand and Burma.
Melissa, the owner of MeeMee’s Goodies grew up in a canning and preserving family on the Southern Oregon Coast. She loved her mother’s canned peaches, and decided to continue the tradition with MeeMee’s Goodies.
Viking Braggot, based out of Eugene, was founded by two recent graduates of the University of Oregon. They provide a full line of braggot style ales that are hand crafted with local area honey, organically grown grain, and ancient herbs. We happily feature them in Mead Market, and are excited to have them at the Holiday Jubilee!
Located in the NE Portland neighborhood of Parkrose, Parkrose Permaculture is a farm committed to regenerative agriculture and education. Their small-batch salves and balms are made with their own organically-grown herbs, local beeswax, and organic oils. They also make Waldorf-inspired items for children, including beeswax wood polish kits, fairy garden kits, and knitted goods.
We can't wait to see you there!
If you're planning to attend Portland's favorite holiday shopping event, Little Boxes, you're in luck! We're on the roster and will be participating in alignment with the Holiday Jubilee this weekend.
Preparing to winterize your hive can be a daunting task, even for an experienced beekeeper.
If you’re working with Langstroth and Warre hives, you’ll want to remove surplus boxes that could potentially become dead space for cold air, robbing valuable heat from clustered bees during winter months. Also, if you’re using screened bottom boards, closing ventilation inserts will help to trap heat inside the hive. Bees expend an incredible amount of energy over the course of the winter to maintain a consistent 90-degree temperature inside of their clusters. Help them conserve as much energy as possible is crucial.
At the same time, it is also important to create a way for any excessive moisture to leave your hive. Because bees generate heat with the beating of their wings, that heat will rise and form condensation when it mixes with the cold air at the top of the hive. While some condensation is important — offering bees an important water source when they can’t leave the hive and offering insulation — excess moisture can become a challenge for colonies who are already struggling. However, condensation tends to get a needlessly bad rap, but as Dr. Thomas Seeley has cited, bees in natural cavities have a warm, somewhat moist environment in the winter months.
Moisture enters the hive a number of ways. Leaks in the hive roof, between rickety boxes or inadequate ventilation are potential issues to pay close attention to. When working with a Warre hive, ensure that your quilt box material is dry and lofted in order to allow for proper ventilation. If you have a Langstroth hive, you might want to consider propping the inner cover up slightly to allow for excess moisture to be released.
If you live in the extreme north and feel there may be a need to add batting to the exterior of your Langstroth or Warre hive to fend off the encroaching cold, consider wrapping your hive with tar paper or a heavy construction paper. If you’re working with a top bar hive, consider filling cavity space with straw, hay, or even an old woolen blanket to create a thermal barrier. However, be careful of over insulting. Too much insulation could block the heat of the sun. An overly warm hive could also increase bee activity, which would then increase honey consumption. David Heaf points out that the minimal use of honey stores occurs at 41 degrees Fahrenheit. “Either side of this temperature honey consumption arises.” (Heaf 83)
Having a wind barrier or wind break is also something to consider when preparing your beehives for a long winter. Bales of hay provide a nice natural way to limit the impact that icy winds can have on a hive. Be careful though! Michael Bush points out in his Practical Beekeeper series that hay bales are nothing more than “a mouse nest waiting to happen.” (Bush 421)
With all hive types; helping bees protect their stores is crucial going as move into the colder months. Mice, wasps, and even other bees can be predators looking to invade your hive. Preventative measures like mouse guards and entrance reducers can help restrict larger predators from entering the hive, as well as allow your bees to mount a formidable defense by limiting critical pathways to honey stores. Additionally, ensuring that boxes with larger stores of honey are not at ground level is also another good way of helping bees defend what they worked so hard making all spring and summer.
If you have been using a queen excluder during the spring and summer months, removing that tool is strongly encouraged during the winterizing process. Bees will migrate throughout the hive during the winter months as they continue to utilize honey stores. By removing the queen excluder, this ensures that the colony will not have to make the tough decision of following the food, or keeping the queen warm. Ultimately, it allows for more flexibility to let the bees do what they would naturally do.
Some final best practices that beekeepers should consider are periodic visual inspections throughout the course of the fall and winter months. However, avoid upsetting the hive during the winter. Opening or disturbing the hive could put a significant amount of stress on the colony, causing bees to rapidly deplete their food stores in a way they might not otherwise. A beekeeper may want to invest in a stethoscope to listen to your bees without disturbing the hive. Also, keep an eye out for signs that predators have been trying to access the hive. Lastly, pay attention to the hive entrance and make sure that the front door is not blocked by dead bees or debris, restricting access to vitally important airflow.
Few of our beekeeping supplies can seem as perplexing to new beekeepers as the 8-way bee escape. On its own, the yellow plastic bee escape hardly looks intuitive (is it a hummingbird feeder? A water trough? A Frisbee?). Once mounted to a Langstroth inner cover or other exit board, however, the bee escape board becomes a beautifully simple honey-harvesting tool.
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As busy beekeeping equipment suppliers and hive builders, own beekeeping adventures often happen in the early hours. With the morning sun soaring upwards, two of our staff beekeepers and I packed coffee and breakfast out to our apiary. We wanted to check up on a few hives, and we used the opportunity to field test our new Rauchboy Smokers. The smokers recently arrived from Germany, and we're excited to become one of the only US retailers to offer the Rauchboy.
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For part II of our visit with Dundee Hill wineries, I visited Winderlea Winery and Vineyard. Winderlea stretches 20 acres across a stunning hillside and produces around 5000 cases of wine per year. The vineyard has employed Biodynamic agriculture practices since 2009 and is currently working on becoming Biodynamic certified. They have been a certified B corporation since early 2015.
Owner, winemaker, and Warré beekeeper Bill Sweat joined us to discuss the role honeybees play in his vineyard ecosystem and show us his hive.
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Hives from Bee Thinking have made long journeys to beekeepers in Canada, Australia, the United Kingdom, and beyond. They appear on the roofs of hotels, at schools, and increasingly at wineries and vineyards.
With the heat of summer settling in around Bee Thinking Headquarters here in Portland, I decided to escape the city and head west into the Dundee Hills American Viticultural Area, a lush landscape of rolling vine-clad hills, distant forest ridges, and picturesque tasting rooms. Along the way I visited some well-known wineries that also keep bees in Bee Thinking hives.
Sokol Blosser Winery began over 40 years ago and has developed a reputation for world-class Pinot Noir, among other varieties that they produce. The property stretches over 120 acres and includes a small apiary. Their landscape artist and beekeeper Jason Anderson generously sat down with me for a quick interview.
How did you get started beekeeping?
So, it’s a crazy awesome story: before I got this job I was working in sales and not necessarily enjoying it—at least not what I was selling. This job came about, which was an awesome blessing, and it really sent me back to growing up in Jamaica where my dad was a commercial beekeeper and managed a fish hatchery. The hatchery was set up exactly like [the crops are] here: there were acreages of ponds, offices, and plantings. One day here I driving around with Alex Sokol Blosser and it really reminded me of my childhood, so I asked him: would you ever be interested in having bees here? He told me that his cousin [Bee Thinking co-owner Matt Reed] is a beekeeper and used to have hives here but lived in Portland and but now didn’t have time to drive out and manage the bees. He asked if I wanted to take a class, and I ended up taking the Beginning Beekeeping Class at Bee Thinking.
There’s so much to know and class is only three hours, but it was a really awesome experience that inspired me to seek out more education. That was the beginning of my new passion and love for beekeeping.
What kind of beehive design do you use, and how did you decide?
Initially I associated bees with honey, for obvious reasons, and I decided to use Langstroth hives for better honey production. In learning more about bees and how much they’ve become a commodity these days, I like the idea Bee Thinking as a company because they approach beekeeping with a more minimal approach, as far as using foundationless frames, natural comb, and I like that idea. I still hope to get honey from the bees. If it’s not this year that’s fine, and I mostly want good healthy hives.
Sokol Blosser has a strong environment focus and LEED certified buildings, how do bees fit into the larger vision for the vineyard ecosystem and business?
The overall vision, from my perspective, is for Sokol Blosser to be a good steward of the land. We’re certified organic and that takes a whole difference approach from vineyard management to how they handle the wines in production. I don’t know everything about [wine production], but I definitely think being a steward of the land also involves combining what we grow on the landscape and what introduce as a far as animals and insects to create a balance.
As for honey and business, as a beekeeper there are so many different directions you can go—whether it’s using propolis, using leftover wax, or honey extraction. We have a restaurant and culinary specialist here on site that uses honey; it would be nice if we could provide our own. We have packaged fruit, jams, nuts, and why not honey?
Do you have any advice for beginning beekeepers?
Definitely take classes before you start beekeeping. I would never jump into beekeeping without education or mentorship because you’ll learn the hard way, and you may lose bees; if you bought a package, then that means losing money. Join your local beekeeping club and attend the meetings. If you really want to dive into it, I would join the master beekeeper program at Oregon State University. It’s been an excellent resource to head in the right direction for managing your hives.
Thanks for that advice! Do you have a favorite part of beekeeping or beekeeping experience?
Oh yeah! My favorite thing is catching swarms—I’m sure everyone’s is. My funniest memory…I’ve been catching a lot of swarms this summer for friends, and one of them was at Anderson Family Vineyard. I wanted to get in there really quickly and I wasn’t wearing my veil. It was an easy, low swarm and I thought “I can just shake them into the box, no problem”. I sprayed them down really well with sugar water and sure enough, I got stung in the neck. My neck got so swollen I looked like I had a really long face. Now I don’t care how tough I think I am, I will always wear [protective gear] when I’m catching swarms.
Any other message you’d like to share with our readers?
Everyone should start beekeeping! Work towards keeping healthy bees and being an advocate for bees. It’s amazing how beekeeping changes your perspective. I think it really adds character to a person and it connects you to nature.
**this post begins a series of interviews and conversations with beekeepers and Bee Thinking hive users on keeping bees, making the most of your hive, and bees in the landscape**
If you’ve never seen the Live Animal arrivals terminal at an airport, let me tell you—it’s a fascinating place. The live animal area at Portland International Airport has seen everything from purebred puppies to steel-caged cheetahs, and yet our packages unnerved them:
“You’re kidding right? You’re telling me 800,000 bees are coming off that plane?”
No kidding! Last weekend Bee Thinking co-founder Matt Reed and I traveled out to PDX to pick up nearly 80 3lb packages of Russian-Carniolian bees from our preferred supplier, Honeybee Genetics in Vacaville, California. We like Russian-Carniolans for their hygienic behavior, and we work with Honeybee Genetics because they share our commitment to treatment-free beekeeping. If you're new to beekeeping, these 3lb packages are one of the standard ways new beekeepers purchase bees to start a colony. The boxes typically include about 10,000 workers and one queen in a special queen cage. For more information on packages and installing bees, check out our Youtube page!
apparently it takes a while for bees to deplane…View full article →
Almost two weeks ago on the sunny morning of June 19th I visited Dena Rash Guzman's beautiful 60 acre organic farm where she keeps, among other things, her honey bees that make up Lusted Road Honey Company. I was there to aid in the inspection of her colonies housed in a variety of hive designs -- Langstroth, Warre and horizontal top bar hives. She told me she was particularly concerned about the Warre hive, as in the past day or so she's seen a tremendous number of dead bees suddenly appear on the bottom board.View full article →
In the Pacific NW, whether you are a seasoned beek or a novice, your bee season has already begun. Packages (of bees) and nucleus hives have arrived, swarms have started, but this isn't a normal season already.
The Portland Urban Beekeepers (PUB) estimate hive losses in the area last year at a troubling 45%. Researcher Dr. Dewey Caron estimates local losses at 70%.View full article →
It's been a long couple weeks, but we (and 1.2 million honey bees) survived! This year we brought 120 Russian-Carniolan hybrid bee packages from Vacaville, California to rainy Portland, Oregon. They were created on the afternoons of Thursday, April 24th and May 1st, given some fondant for the trip (no liquid feed allowed on airplanes), taken to Delta and loaded as cargo.
The first week went splendidly. The bees made a detour to Atlanta (apparently no direct cargo flights to Portland) and then arrived on the morning of April 25th. We immediately whisked them from the tarmac to our truck, sprayed them with syrup to replenish them after a long trip. They looked fantastic; the strongest packages we've seen! They were taken to our store where they huddled together on a couple pallets until 50+ customers arrived in waves on Saturday morning. I gave install tutorials to customers who needed it, and others checked in, took their packages and left.View full article →