For years I have had apple pies made with many apples and as a kid I peeled apples for Applecrest apple pies so I like to think I know something about pie apples.  I peeled hundreds of  bushels of Cortland apples and I always remember them for their nice size and ability to hold their structure.  The cortland apple is a great apple for eating and apple pies.  However, over the last few years we have been helping some smaller personal orchards with their pollination efforts.  These orchards had some very classic heirloom apples including the famous Northern Spy.  I had heard about this great apple and had heard the saying "Spies are for Pies" from various orchard managers and bakers alike.  I finally was able to get my hand on some of these apples a few years ago and made my first apple pie with these great apples.  It was a great success and I have since made pies almost exclusively with Northern Spy apples.  This Thanksgiving I was able to make a pie from a 25 year old Northern Spy that really produced a lot of apples thanks to great conditions and pollination by our bees.  Yet again the pie was a big hit. 

The Northern Spy emerged from New York State in the mid 1800s.  The apples is a large reddish apple with smooth skin and white crispy flesh.  The apple flavor is tart.  The trees can be slow to mature and produce fruit and they tend to have low bearing years.  More pollinators near the tree seems to correspond with more fruit, likely due to better pollination of the blossoms. 

I highly recommend replacing your current pie mix with these great apples.     

A Surprising Nectar: Harnessing the Invasive Knotweed for Exceptional Honey

Nestled in the center of Rye, New Hampshire, the Tucker Pollinator Sanctuary Apiary recently hosted a UNH Extension workshop, welcoming participants eager to learn about the sanctuary's transformation into a haven for pollinators. Following the engaging discussions, the group embarked on a captivating tour of the honey house, witnessing the meticulously crafted process of converting raw honey into a delectable treat.
As the tour progressed, an array of honey samples, each boasting a unique hue, captured the attention of the onlookers. A particularly captivating sample, a rich dark chocolate shade, sparked curiosity among the participants. Their initial guesses of the type of honey it was, goldenrod and buckwheat, were far from the mark. To their surprise, it was knotweed honey.
While knotweed is often regarded as an invasive species, its presence unexpectedly translates into a remarkable late-season honey, fondly dubbed New Hampshire's Manuka honey. Its superior taste, surpassing even that of Manuka honey, is a testament to nature's intricate balance.
Knotweed's flowering period, spanning late summer to early fall, coincides with the honeybees' tireless quest for nectar. Along with an abundance of native pollinators, countless honeybee foragers diligently work the knotweed blossoms, meticulously selecting the finest nectar for their hives.
The resulting honey, a dark reddish purple, embodies the essence of knotweed's resilience. Its flavor, a harmonious blend of mildness, subtle woody notes, and hints of molasses, delights the palate.
But knotweed honey's allure extends beyond taste. It is brimming with antioxidants, a testament to its nutritional value. Moreover, it contains resveratrol, the renowned "red wine molecule," associated with reduced risk of heart disease and diabetes.
In a world often fixated on perfection, knotweed honey serves as a reminder that even the most unexpected sources can yield extraordinary outcomes. Embracing the transformative power of nature, we can transform an invasive species into a symphony of flavor and wellness.

As the days grow shorter and the temperatures drop, many creatures begin to prepare for hibernation. But for honey bees, the work is just beginning as they get ready for the colder months. Winter honey bees play a vital role in ensuring the survival of the colony through the harsh winter months.

What Makes Winter Bees Different?
Winter honey bees are larger and have larger fat bodies than summer honey bees. This is because they need to store more energy to survive the cold winter months. They are also fed a diet that is lower in protein and higher in carbohydrates, which helps them to generate heat which is critical to the hives survival.
In addition to their physical differences, winter honey bees also have a different lifespan than summer honey bees. Winter honey bees can live for up to six months, while summer honey bees only live for about six weeks. This is because winter honey bees do not have to expend energy on foraging for food, as they have access to the honey that was stored by the summer bees.  Less flying, means better wing structure and strength. 

How Winter Bees Keep the Colony Warm
When the temperature outside drops below 50 degrees Fahrenheit, honey bees cluster together to form a "heat ball." The bees in the center of the heat ball vibrate their flight muscles to generate heat. The outer layers of bees act as insulation, keeping the heat in and the cold out.
The heat ball is constantly moving, as the bees on the outside rotate inward to take their turn generating heat. This process allows the colony to maintain a stable temperature of around 95 degrees Fahrenheit, even when the temperature outside is freezing.  As long as the bees have enough food stores and a large enough population they can keep the hive warm.  During last winter's cold plunge of -20 degrees Fahrenheit temperatures our hives stayed toasty warm.

Why Winter Bees are Ready to Fly in the Spring
By the time spring arrives, winter honey bees are ready to start foraging for food again. They have the energy they need to fly long distances and collect nectar and pollen. They also have retained all the experiences of working various roles in the hive.  These overwintered bees are some of the best bees one can have going into the warmer months.  Some of our top performing hives are these winter warrior hives that have made it through a harsh winter and are rearing to go into the pollinating season.

The Perils of Microwaving Honey: Preserving Nature's Sweet Elixir
Honey, nature's golden nectar, has long been revered for its culinary versatility, medicinal properties, and abundance of beneficial nutrients. However, despite its many benefits, there is one common practice that can significantly diminish its value: microwaving.
While microwaving may seem like a quick and convenient way to soften crystallized honey or warm it for use, it comes with a hidden cost – the degradation of its precious enzymes and micronutrients. Enzymes are biological catalysts that play a crucial role in various metabolic processes, including digestion and nutrient absorption. Honey contains a rich array of enzymes, including amylase, invertase, and catalase, each with its unique function.
Microwaving, with its intense and uneven heating, can disrupt the delicate structure of these enzymes, rendering them inactive. This loss of enzymatic activity not only diminishes the honey's natural flavor and aroma but also deprives us of the health-promoting benefits these enzymes provide.
In addition to enzymes, honey also boasts a wealth of micronutrients, including vitamins, minerals, and antioxidants. These micronutrients contribute to honey's overall nutritional value and are associated with various health benefits. However, microwaving can also compromise the stability of these micronutrients, leading to their degradation and loss of potency.
The detrimental effects of microwaving on honey's enzymes and micronutrients are primarily due to the excessive heat generated during the process. Honey is a heat-sensitive substance, and temperatures above 110 degrees Fahrenheit can begin to damage its delicate components. Microwaves, with their ability to rapidly heat liquids, can easily exceed this safe threshold, causing irreversible damage.
To preserve the integrity of honey's enzymes and micronutrients, a gentler approach is recommended. Gently steeping honey in a double boiler, where the temperature is maintained below 110 degrees Fahrenheit, is a safe and effective method for softening crystallized honey or warming it for use. This gentle heating method ensures that the honey's beneficial components remain intact, preserving its natural flavor, nutritional value, and health-promoting properties.
So, the next time you reach for that jar of honey, resist the urge to zap it in the microwave. Instead, opt for the gentler method of a double boiler, and savor the true essence of nature's sweet gift. Your taste buds and your body will thank you for it.

The Perils of Microwaving Honey: Preserving Nature's Sweet Elixir
Honey, nature's golden nectar, has long been revered for its culinary versatility, medicinal properties, and abundance of beneficial nutrients. However, despite its many benefits, there is one common practice that can significantly diminish its value: microwaving.
While microwaving may seem like a quick and convenient way to soften crystallized honey or warm it for use, it comes with a hidden cost – the degradation of its precious enzymes and micronutrients. Enzymes are biological catalysts that play a crucial role in various metabolic processes, including digestion and nutrient absorption. Honey contains a rich array of enzymes, including amylase, invertase, and catalase, each with its unique function.
Microwaving, with its intense and uneven heating, can disrupt the delicate structure of these enzymes, rendering them inactive. This loss of enzymatic activity not only diminishes the honey's natural flavor and aroma but also deprives us of the health-promoting benefits these enzymes provide.
In addition to enzymes, honey also boasts a wealth of micronutrients, including vitamins, minerals, and antioxidants. These micronutrients contribute to honey's overall nutritional value and are associated with various health benefits. However, microwaving can also compromise the stability of these micronutrients, leading to their degradation and loss of potency.
The detrimental effects of microwaving on honey's enzymes and micronutrients are primarily due to the excessive heat generated during the process. Honey is a heat-sensitive substance, and temperatures above 110 degrees Fahrenheit can begin to damage its delicate components. Microwaves, with their ability to rapidly heat liquids, can easily exceed this safe threshold, causing irreversible damage.
To preserve the integrity of honey's enzymes and micronutrients, a gentler approach is recommended. Gently steeping honey in a double boiler, where the temperature is maintained below 110 degrees Fahrenheit, is a safe and effective method for softening crystallized honey or warming it for use. This gentle heating method ensures that the honey's beneficial components remain intact, preserving its natural flavor, nutritional value, and health-promoting properties.
So, the next time you reach for that jar of honey, resist the urge to zap it in the microwave. Instead, opt for the gentler method of a double boiler, and savor the true essence of nature's sweet gift. Your taste buds and your body will thank you for it.

Rye, New Hampshire, is not only where SeaBee Honey is located it also a popular beach resort town with the largest coastline in the state. It's known for its sandy beaches, rocky outcroppings, and world-class surfing. But Rye has another secret: a sunken forest that can be seen when the sand is removed after a large coastal storm.
Located on the south side of Straw's Point, the Sunken Forest is a remnant of an ancient cedar forest that was submerged by rising sea levels over 3,500 years ago. The stumps of the trees are still visible at low tide when the sand has been removed by a storm, and they provide a fascinating glimpse into Rye's  geological past.
When the sand has been removed The Sunken Forest is a popular spot for locals and visitors alike. It's also a popular spot for photographers, as the stumps create stunning pictures and interest.
Are the stumps a sign to come of global warming and rising sea levels.  Actually - they are a normal example of a glacial rebound.  After the last ice age and glaciers melted and the earth's crust rebounded from the sheer weight of the glacial ice.  The surface increased and one could walk from Rye to Nantucket over land.  The coastline was further out then it is today.  As the plant life returned forests sprouted up and some of them were caught as the crust sunk back down and the ocean reclaimed its property.  Cedar forests on the edge of the current shore died off and left their stumps as testaments of their presence.
The Sunken Forest is a unique and fascinating place to visit. It's a reminder of Rye's rich history and the power of nature.
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  I often ask school groups the following question "Are honey bees cold-blooded or warm-blooded animals"  This is a trick question and the answer is a surprise to most people: they are both cold-blooded and warm-blooded.
As individuals, honey bees are indeed cold-blooded creatures. Their internal temperature fluctuates with the surrounding environment, making them reliant on external sources of warmth or coolness. This cold-bloodedness is a common among all insects, allowing them to conserve energy and adapt to a wide range of temperatures.
However, the honey bee story takes an intriguing turn when we consider the hive as a whole unit. Within the hives, honey bees exhibit a remarkable ability to regulate their internal environment, maintaining a constant temperature of around 98 degrees Fahrenheit, regardless of the external conditions. This remarkable feat transforms the honey bee colony into a warm-blooded superorganism.
This ability to maintain the temperature is called thermoregulation. The hive's remarkable thermoregulation is achieved through a combination of collective behaviors. When temperatures drop, worker bees huddle together, their vibrating wing muscles generating heat. Conversely, on hot days, bees fan their wings around the hive to circulate air and cool the hive.  Cooling is aided by forager bees bringing water into the hive to help create a super air conditioner.  
Thermoregulation within the hive ensures the survival of the developing brood, which is sensitive to temperature fluctuations. Maintaining a constant temperature also optimizes the working conditions of the hive and allows the bees to keep honey and other materials in a stable state.
The dual nature of honey bees as both cold-blooded individuals and a warm-blooded superorganism highlights the remarkable adaptability and resilience of these incredible insects. Their ability to thrive in diverse environments and maintain a stable internal environment is a testament to their complex social structure and collective behavior.
So, the next time you encounter a honey bee, remember this fascinating paradox: an individual cold-blooded insect, yet a member of a warm-blooded superorganism. As I write this blog on a cold November morning a hives of our honeybees are generating heat in the super organism hives located in my back field.  What incredible creatures they are.

On June 4th, 2023, a dead seal washed up on the South Side of Plaice Cove, Hampton, New Hampshire. The seal had a large bite wound that was likely the result of an attack by a Great White Shark. This sighting serves as a reminder that Great White Sharks are returning to the waters off New Hampshire, and that we need to be aware of their presence when swimming, surfing, or boating in coastal waters.
Great White Sharks are apex predators, meaning that they are at the top of the food chain. They are large, powerful sharks that can grow up to 20 feet in length and weigh up to 5,000 pounds. Great White Sharks are found in all of the world's oceans, and they are particularly common in coastal waters.
Great White Sharks are attracted to areas where there are large populations of seals. These marine mammals are a major food source for Great White Sharks. In recent years, the seal population off the coast of New Hampshire has boomed. This has attracted more Great White Sharks to the area.
As a result, we are likely to see more Great White sightings and interactions in our coastal waters. It is important to be aware of the presence of Great White Sharks when swimming, surfing, or boating in coastal waters. Here are some safety tips:

• Avoid swimming or surfing at dawn or dusk, when Great White Sharks are most active.
• Avoid swimming in areas where there are large populations of seals.
• Keep posted on recent seal predations or shark sighting
• Swim/Surf with other people.

Great White Sharks are an important part of the marine ecosystem. They help to keep populations of seals and sea lions in check. However, it is important to be aware of their presence and to take precautions when swimming, surfing, or boating in coastal waters.
By following these safety tips, we can all help to ensure that both humans and Great White Sharks can safely coexist in the waters off New Hampshire.
Finally - join our Seacoast Shark Watch to get the latest on shark sightings or attacks in our waters.

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A very popular question we receive from people is " Does Honey Go Bad?"
Honey is a natural food substance made by honey bees. It is a sweet, viscous liquid that is made from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by honey bees and some related insects. Honey is stored in wax structures called honeycombs.  All SeaBee Honey is produced by our own honeybees and is made up of the floral nectars found in New Hampshire.

Honey has been used for food and medicine for centuries. It is a good source of antioxidants and has antibacterial and antifungal properties. Honey is also a popular sweetener and flavoring agent.
Many people wonder if honey ever goes bad. The answer is yes and no. Honey does not spoil in the same way as other foods, such as fruits and vegetables. It does not contain bacteria or yeast, and it can last for years or even decades if it is properly stored. However, honey can change in color, texture, and flavor over time. This is due to the natural aging process of honey and is not a sign that it has spoiled.
There are a few things that can cause honey to go bad. If honey is exposed to moisture, it can ferment and become sour. Honey can also spoil if it is stored in a warm environment or an environment where moisture can get into the honey. If you see any signs of spoilage, such as a change in color, odor, or taste, it is best to discard it.
One way to tell if your honey is bad is by smelling it.  Any strong off flavors will indicate if the honey has fermented.  If honey has a sour or off-putting odor, it is best to discard it.
If you store honey properly, it will last for years or even decades. We recently found an old bottle of our honey that was from 2006.  It had crystallized but when we gently warmed it up to reliquify, the honey was as delicious as it was from that 2006 harvest.