The Honeyman

Chef Molly Beverly, Prescott College Food Services Director

 
Honeyman Honey Jars,

'Well,' said Pooh, 'what I like best —' and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn't know what it was called. —Winnie the Pooh, AA Milne

In 1970 Victor Kauer bought his first beehive from the Sears catalog. His parents were big on natural foods and honey had hit the high price of $12 for a five-gallon bucket.  That was the beginning of a beekeeping career; the Honeyman was born.

Forty years later, Victor has built a world of honey.  Nine Arizona beekeepers provide honey for two Honeyman stores, one on Montezuma in Prescott and a brand new store (replacing the old one) on Highway 69 in Prescott Valley.  The stores are also stocked with bee related products—bee pollen, beeswax, creams and soaps—and an abundance of natural foods—dried fruit and nuts, teas, beans and grains.

A TASTE OF PLACE

Honey is really a taste of place and a taste of time.  Wildflowers, bushes and trees pass through their blooming cycles making nectar to attract pollinating insects. The bees do their work collecting it. Prescott honey is different from batch to batch, week to week, and place to place.  Even a four-mile spacing will make a difference. Commercial honey is heated to 184 degrees, filtered and blended to make a uniform product. Honeyman honeys are distinctive colors—yellow, gold, amber, deep brown—and distinctive flavors.  Prescott Wildflower, fall harvested, is amber and smooth and Wild Mountain Pecan, Prescott spring harvested, is dense and rich as molasses. You can taste Arizona-- the flowery essence of Yuma orange blossom, buttery fullness of brittlebush (the desert daisy) or the assertive robustness of mesquite from Black Canyon City.  Victor says,  “Our honey is 100% raw, unfiltered and no water added. The bees do all the work and we sell it.”

HONEY AS MEDICINE

Honey has been used medicinally for over 4000 years. Recently the antibacterial and antibiotic properties have been researched and are incorporated into emerging medical treatments. Honey produces hydrogen peroxide on a wound site and speeds up the healing of burns.  Must keep it handy for my next kitchen accident.

I’ve heard that honey combats allergies and lately I have been itchy and sneezy.  Victor told the story about his first honey harvest.  “I had a few spoonfuls and it sat in my stomach like a stone. I decided I must be allergic.”  Starting with small amounts and slowly increasing doses, Victor has eliminated almost all of his allergic reactions.  He cautions—start slowly three to four months before the allergic reactions hit. For me that would be next November. I’ll put that on my calendar.

POLLEN

As the bees make their rounds, they pollinate by carrying pollen, male plant dust, from plant to plant. Pollen is a nutrient dense food, high in protein, vitamins, minerals and trace nutrients.  It’s a basic source of food for the bees and an ideal food for humans. Like honey, it’s a way to inoculate yourself against the allergic reaction to wind borne pollens. As the theory goes, you can take a tiny bit of pollen, accustom your body to the pollen proteins in it, and slowly increase the dosage. Then, when the big pollination dusting hits, your body will not react. I’m going to try this out on my pollen driven allergies. Victor recommends starting with one granule and washing it down with a lot of water. Like the honey treatment for allergies, you need to start 3-4 months in advance. Do no try this at the height of the allergy season. Beware, in extreme cases, bee pollen may cause anaphylactic shock.

WHAT’S HAPPENING TO THE BEES?

I was relieved to find all this beautiful local honey because I’ve been hearing bad news about bees. Colony collapse disorder is killing the hives.  Sadly, bees just don’t come home. Some beekeepers lose half their hives; some lose just a few. Theories abound, but Victor says it is not cell phones or high power lines. It might be a virus, pesticides or mites or a combination of factors.  The successful production of so many fruits, nuts and vegetables is dependent on honeybees. A lot of research is being done and Victor is confident that the solution will be found.  I hope so.  I’m enjoying the special flavors and benefits of Prescott and Arizona honeys and hope to continue for a long, long time.

CONTACT INFORMATION

The Honeyman Face book Page

Locations:
437 South Montezuma Street, Prescott, AZ 86303-7008
(928) 445-9518

6240 E Hwy 69, Prescott Valley, AZ 86314
(928) 772-3530

Contact Information

Chef Molly Beverly

Food Services Director


Chef Mark Montague

Café Manager


E-mail: cafe@prescott.edu
928-350-1402 
(cashier & orders)


928-350-1400 (office)

Crossroads Café

Food Services

Prescott College
220 Grove Avenue, Prescott, AZ 86301
cafe@prescott.edu
928-350-1400, FAX 928-776-5126

The Café is open Monday through Friday
Except for Saturday brunch during the semester
Closed all school holidays


Sept 4-28,          7:30 am–3:30 pm

Oct 1- Dec 14,   7:30 am–6:30 pm

Also open Saturdays from 10-12 am

Dec 17- 23,         8 am – 2 pm

Jan  2-Feb 8       7:30 am-3:30 pm

Feb 11-May 3     7:30 am-6:30 pm

Also open Saturdays from 10-12 am

May 6-Aug 23     8 am-2 pm

Cafe Events

Jun 9
01:00 PM – Meet the Executive Director of Slow Food USA on Sunday, June 9

See All Crossroads Caf Events >

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