Will Work For Honeybees?

Imagine a job that offered low pay, long hours, no overtime pay, definite exposure to the elements (regardless of how many hours you worked the day before), little sleep during your industry’s peak season, no health benefits, no pension, no 401K, no coffee breaks, no vacation, no daycare, no federal assistance for disaster relief ( bee deaths) and did I mention low pay? Regardless of the lack of benefits and perks, you take the job because you love your co-workers…the honeybees you are responsible for! Such is the life of commercial beekeeper, Jeff Anderson who along with his family, own and operate California-Minnesota Honey farms.

Jeff Anderson and his family

Jeff Anderson and his family, owner of California-Minnesota Honey farms

 

What’s On Your Table?

Did you know that most of the foods enjoyed on Thanksgiving are made possible because of the tireless efforts of commercial migratory beekeepers who travel all across the United States to help pollinate crops?

Trailer hauling honeybees

This tractor trailer hauls some of the honeybees Jeff Anderson manages as he travels to pollinate crops.

Did you also know that turkeys consume an assortment of vegetables, fruits, nuts which have also been pollinated by insects?

what do turkeys eat

Photo credit: Andrew Grey

 

Listen To The Interview

In this special series called “The Neonicotinoid View”, host June Stoyer talks to migratory commercial beekeeper, Jeff Anderson, owner of California-Minnesota Honey farms. Jeff also represents the beekeeping industry on the National Beekeeping Advisory Board and The National Pollinator Defense Fund.  Jeff will speak candidly about his life on the road as well as his struggles to keep his family owned and operated business alive.

Featured Gobble ‘Til You Wobble Recipes!

Each year for our annual Gobble ‘Til You Wobble, What Are You Thankful For? show, we try to remember not only what we are thankful for but the foods and the nourishment we receive from the earth. Please enjoy the following recipes from compassionate environmentalist, foodie and best-selling author, John Schlimm!

Reveling Red Cabbage, Apple & Walnut Salad Recipe

A tasty mélange of flavors and textures, this sherry-infused salad could start, accompany, or even punctuate a meal, or become a refreshing private lunch for two romantic revelers (I won’t tell, if you don’t!).

Reveling Red Cabbage, Apple & Walnut Salad

Photo credit: Amy Beadle Roth

Ingredients:

  • 1/4 head red cabbage
  • 1 tablespoon sherry vinegar
  • 2 tablespoons dry sherry
  • 2 tablespoons walnut oil
  • 1 tablespoon red currant jelly
  • 1 teaspoon sugar
  • 1 golden delicious apple
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup toasted walnuts
  • salt and pepper

Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly, and sugar. Toss the cabbage with the vinegar mixture.

Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.

Yield: 2 TO 3 SERVINGS

Baked & Loaded Acorn Squash Recipe

Sweeten your winter suppers with this loaded squash that can’t help but warm you up from stem to stern when partnered with pears, granny smiths, nutmeg, cinnamon, and apple brandy.

Acorn Squash Recipe

Photo credit: Amy Beadle Roth

Ingredients:

  • 4 acorn squash, halved, seeds and strings scooped out
  • 3 tablespoons vegan margarine or extra-virgin olive oil
  • 8 pears, peeled, cored, and diced
  • 8 granny smith apples, peeled, cored, and diced
  • 1/4 cup Calvados brandy (apple brandy) or apple liqueur
  • Juice of 1 lemon
  • 1 1/2 teaspoons nutmeg
  • 4 teaspoons cinnamon

Preheat the oven to 400°F. Place the halved squash on a sheet pan, skin side down. If necessary, cut a slice from the rounded side to make the squash level. Place 1 teaspoon (or so) of the margarine in each half, cover with foil, and bake until squash has softened, about 45 minutes. Remove from the oven.

Meanwhile, combine the diced pears and apples, and drizzle with the Calvados and lemon juice to prevent browning. Add nutmeg and cinnamon and stir until well mixed.

Spoon the mixture into squash halves, dividing evenly. Cover with foil and return to the oven. Bake until fruit is warmed through, about 15 minutes. Uncover and bake watchfully until slightly browned, about 5 minutes.

Yield: 8 SERVINGS

If you like these recipes and would like to try more of John Schlimm’s recipes, please check out his other books:

The Cheesy Vegan

Click here to buy The Cheesy Vegan!

Grilling Vegan Style

Click the book to buy it today!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Partly powered by CleverPlugins.com