Beekeeper as Artist Encaustic Beeswax Art Show

Finally, this September I will be having my first solo exhibit of my newest beeswax encaustic paintings. The show will be called appropriately "Beekeeper as Artist." I hope you can all come to the reception on September 17th from 5:30 till 7:30 pm at the Bartlett Arboretum in Stamford. If you've never seen this place it is a hidden treasure with fabulous gardens and an old cottage where my work will be displayed. I am extremely excited to be showing my work here. Of course, there will be a honey tasting for guest to indulge in, paired off with cheeses and my favorite picks of wines.

Some of you may notice that I chose to print up my invitation completely in Italian. Many of you may not be able to speak or write another language but I think the information will be pretty clear even if you are not bi or tri-lingual. This is just my way of continually embracing my Italian heritage and immersing myself in the culture of La Dolce Vita. I am hoping to have my next show in Rome sometime next year. Hope you can come! Afterwards, stay at my bee farm in Puglia. It is going to be a completely renovated agriturisimo meaning farm bed and breakfast. Details to follow.

Here is a sneak preview of my first self portrait in encaustic beeswax. I'm pretty happy with it and definitely my whimsical illustration style comes through here.
Below I am posting my artist statement:

I was unexpectedly drawn to encaustic painting 8 years ago when I first became a beekeeper; this highly provocative medium has its rich roots in the ancestral land of my forefathers, Italy, specifically the paintings at Pompeii. Encaustic, meaning “burned in” is beeswax mixed with pigments that is melted on a heated palette. It is applied to a surface to fuse the bees wax and paint together. The beauty of encaustics is the unpredictability and flexibility that gives the artist its own voice. To me, there is nothing more seductive than the smell of bees wax melting in my studio. Encaustic painting lends itself to my whimsical sense of color, texture and pattern that were my signature as a commercial illustrator. The works seen here are my personal attempt to translate my illustration style into unrestraint and freedom from art direction and manic deadlines!

A good time is guaranteed for all. Gradisca!

The Bartlett Arboretum & Gardens
151 Brookdale Road Stamford, CT 06903
Opening reception:
Thursday, September 18, 2008 5:30 till 7:30 PM
Vox: 203.322.6971
http://www.bartlettarboretum.org

Beekeeper as Artist Encaustic Beeswax Art Show

Finally, this September I will be having my first solo exhibit of my newest beeswax encaustic paintings. The show will be called appropriately "Beekeeper as Artist." I hope you can all come to the reception on September 17th from 5:30 till 7:30 pm at the Bartlett Arboretum in Stamford. If you've never seen this place it is a hidden treasure with fabulous gardens and an old cottage where my work will be displayed. I am extremely excited to be showing my work here. Of course, there will be a honey tasting for guest to indulge in, paired off with cheeses and my favorite picks of wines.

Some of you may notice that I chose to print up my invitation completely in Italian. Many of you may not be able to speak or write another language but I think the information will be pretty clear even if you are not bi or tri-lingual. This is just my way of continually embracing my Italian heritage and immersing myself in the culture of La Dolce Vita. I am hoping to have my next show in Rome sometime next year. Hope you can come! Afterwards, stay at my bee farm in Puglia. It is going to be a completely renovated agriturisimo meaning farm bed and breakfast. Details to follow.

Here is a sneak preview of my first self portrait in encaustic beeswax. I'm pretty happy with it and definitely my whimsical illustration style comes through here.
Below I am posting my artist statement:

I was unexpectedly drawn to encaustic painting 8 years ago when I first became a beekeeper; this highly provocative medium has its rich roots in the ancestral land of my forefathers, Italy, specifically the paintings at Pompeii. Encaustic, meaning “burned in” is beeswax mixed with pigments that is melted on a heated palette. It is applied to a surface to fuse the bees wax and paint together. The beauty of encaustics is the unpredictability and flexibility that gives the artist its own voice. To me, there is nothing more seductive than the smell of bees wax melting in my studio. Encaustic painting lends itself to my whimsical sense of color, texture and pattern that were my signature as a commercial illustrator. The works seen here are my personal attempt to translate my illustration style into unrestraint and freedom from art direction and manic deadlines!

A good time is guaranteed for all. Gradisca!

The Bartlett Arboretum & Gardens
151 Brookdale Road Stamford, CT 06903
Opening reception:
Thursday, September 18, 2008 5:30 till 7:30 PM
Vox: 203.322.6971
http://www.bartlettarboretum.org

Ferrogosto Honeycomb!

August is here and beside celebrating Ferrogosto, in celebration of our Honey harvest. Derived from two Latin words, Feriae Augusti, meaning August rest. In ancient Rome after the cereal crops were harvested, there was a large celebration for the farmers and the draft animals. They were given a well-deserved rest: they were even adorned with many flowers. These celebrations were also in honor of the Emperor Augustus Caesar, and the main day of this celebration was August 15^th. We have removed frames of honeycomb from our hives and cut them neatly to be sold as boxes of our ever popular honeycomb! Here is a photo of a perfectly filled deep frame of honey. Honeycomb is truly natures perfect food.

If you've never had the pleasure of tasting this truly divine treat this is a must before you die and go to Naples. I recommend first spreading this on your favorite piece of toast. You can add some butter first. Who does not love honey butter? My next recommendation is spreading some honeycomb onto a cracker or piece of baguette then spreading a little brie, goat or any triple creme style cheese. You might think about your last rites beforehand because these are matches made only on heaven!

“Can you eat the wax?” Asked a shopper at our local farmers market, “YES! You can and it is divine”, I answered with great enthusiasm. This age old question was referring to the bees wax of our Red Bee® honeycomb. If you’ve never had the pleasure to taste this rare delicacy, honeycomb is that clear box of nature’s purest honey still in its original wax. Charles Darwin described honeycomb, as a masterpiece of engineering that is "absolutely perfect in economizing labor and wax." We at Red Bee® think honeycomb is honest to goodness raw honey. Raw honey, meaning unheated, contains minerals and vitamins and is a quick source of energy. When you spread honeycomb on a slice of bread, the honey oozes out of the tiny wax cells exposing it for the first time to the air, making it unconditionally fresh, straight from our own beehives. Unknown to many; honeycomb also relieves sinus pressure and sore throats.
It takes about 556 worker bees to gather 1 pound of honey from about 2 million flowers. The process begins with the female worker bee; who begins foraging at the first 3 to 4 weeks of her life. Forager bees gather up nectar and pollen by visiting flowers within 2-3 miles of their hive. She sucks up the flowers nectar with her long, tube-like tongue and stores it in her special honey sac stomach. This stomach is separate from her digestive stomach. She carries the nectar back to the hive. The nectar is mixed with the worker bee’s own enzyme called invertase inside her honey stomach to make the honey ripen. Then it is stored in the hexagonal shaped honeycombs made from beeswax. Worker bees within the hive fan the liquid nectar with their wings, which helps to evaporate the extra water and bring the water content to 18% and thus thicken the nectar into honey. Honey is harvested each autumn and it takes a whole year, beginning in the spring for the honeybees to make an over surplus of honey again. Besides making honey, bees are responsible for pollinating 100 fruits, vegetables and nuts making up 1/3 of the human diet. Honeybees are vital to human survival.




In ancient times, honey was highly valued and often used as a form of currency or offering. The ancient Romans paid their taxes with honey, as did the Egyptians and Aztecs of Central America. Honey also has a rich culinary history as nature’s oldest sweetener and preservative for baked goods. Traditional Rosh Hashana rituals include dipping apples into honey. A natural accompaniment to all food groups, you will be delighted to find that honeycomb pairs exceptionally well with Murray’s cheeses, yogurts and crackers. Just take a small butter or cheese knife and dig in, spread this divine treat on toast or baguette. We suggest pairing it with goat or Brie cheeses. What a brilliant idea to serve a chunk of honeycomb as the centerpiece for your next cheese platter. Garnish it with some marcona almonds, fresh pears or figs and bread, your guest will be enchanted to experience honey in the classical European tradition. Did you know that honey never needs refrigeration and never spoils so give the gift of a honeycomb for the holidays. Get yourself some honeycomb today!

Ferrogosto Honeycomb!

August is here and beside celebrating Ferrogosto, in celebration of our Honey harvest. Derived from two Latin words, Feriae Augusti, meaning August rest. In ancient Rome after the cereal crops were harvested, there was a large celebration for the farmers and the draft animals. They were given a well-deserved rest: they were even adorned with many flowers. These celebrations were also in honor of the Emperor Augustus Caesar, and the main day of this celebration was August 15^th. We have removed frames of honeycomb from our hives and cut them neatly to be sold as boxes of our ever popular honeycomb! Here is a photo of a perfectly filled deep frame of honey. Honeycomb is truly natures perfect food.

If you've never had the pleasure of tasting this truly divine treat this is a must before you die and go to Naples. I recommend first spreading this on your favorite piece of toast. You can add some butter first. Who does not love honey butter? My next recommendation is spreading some honeycomb onto a cracker or piece of baguette then spreading a little brie, goat or any triple creme style cheese. You might think about your last rites beforehand because these are matches made only on heaven!

“Can you eat the wax?” Asked a shopper at our local farmers market, “YES! You can and it is divine”, I answered with great enthusiasm. This age old question was referring to the bees wax of our Red Bee® honeycomb. If you’ve never had the pleasure to taste this rare delicacy, honeycomb is that clear box of nature’s purest honey still in its original wax. Charles Darwin described honeycomb, as a masterpiece of engineering that is "absolutely perfect in economizing labor and wax." We at Red Bee® think honeycomb is honest to goodness raw honey. Raw honey, meaning unheated, contains minerals and vitamins and is a quick source of energy. When you spread honeycomb on a slice of bread, the honey oozes out of the tiny wax cells exposing it for the first time to the air, making it unconditionally fresh, straight from our own beehives. Unknown to many; honeycomb also relieves sinus pressure and sore throats.
It takes about 556 worker bees to gather 1 pound of honey from about 2 million flowers. The process begins with the female worker bee; who begins foraging at the first 3 to 4 weeks of her life. Forager bees gather up nectar and pollen by visiting flowers within 2-3 miles of their hive. She sucks up the flowers nectar with her long, tube-like tongue and stores it in her special honey sac stomach. This stomach is separate from her digestive stomach. She carries the nectar back to the hive. The nectar is mixed with the worker bee’s own enzyme called invertase inside her honey stomach to make the honey ripen. Then it is stored in the hexagonal shaped honeycombs made from beeswax. Worker bees within the hive fan the liquid nectar with their wings, which helps to evaporate the extra water and bring the water content to 18% and thus thicken the nectar into honey. Honey is harvested each autumn and it takes a whole year, beginning in the spring for the honeybees to make an over surplus of honey again. Besides making honey, bees are responsible for pollinating 100 fruits, vegetables and nuts making up 1/3 of the human diet. Honeybees are vital to human survival.




In ancient times, honey was highly valued and often used as a form of currency or offering. The ancient Romans paid their taxes with honey, as did the Egyptians and Aztecs of Central America. Honey also has a rich culinary history as nature’s oldest sweetener and preservative for baked goods. Traditional Rosh Hashana rituals include dipping apples into honey. A natural accompaniment to all food groups, you will be delighted to find that honeycomb pairs exceptionally well with Murray’s cheeses, yogurts and crackers. Just take a small butter or cheese knife and dig in, spread this divine treat on toast or baguette. We suggest pairing it with goat or Brie cheeses. What a brilliant idea to serve a chunk of honeycomb as the centerpiece for your next cheese platter. Garnish it with some marcona almonds, fresh pears or figs and bread, your guest will be enchanted to experience honey in the classical European tradition. Did you know that honey never needs refrigeration and never spoils so give the gift of a honeycomb for the holidays. Get yourself some honeycomb today!

HONEY IS YOUR GOLD

Bee~auty and the Honeybee

Dry, flaky, skin? Honey will sooth your dry, flaky skin by naturally adding moisture. You thought honey was only good for afternoon tea on a cold winters night. Well, honey has been used as a healing aid since the days of Cleopatra and it continues to be used today in products for skin and hair care. Because of the hydroscopic qualities of honey, it absorbs water and causes the skin to hold moisture.

Try this easy Springtime Refresher

Honey Aloe Facial Mask

Honey Aloe Facial Mask, with its blend of fresh aloe and honey, was so soothing and brings immediate relief to dry or chapped skin. The whipping cream will soften as well. You can add a few drops of your favorite essential oils if you'd like.

Servings: 16 oz.

Prep Time: 15 minutes

Shelf Life: None, keep refrigerated

Ingredients:

13 ounces aloe fresh leaf aloe from your aloe plant or store bought aloe gel

1/4 cup of Red Bee® Honey

1/4 cup organic whipping cream

1 cup rolled oats, uncooked

Blending Procedure:

Cut the aloe from your plant and weigh 6 ounces. Wash the aloe under warm running water. Place entire aloe leaf in a food processor and process until very watery.

Add honey and cream and process further to mix. Add oats and process until a paste-like mixture forms. If mixture is too runny, add more oats and process until it thickens. If it's too thick, add more cream or a bit more aloe. To use, apply a smooth layer to freshly cleaned face and rest for about 15 minutes until mask hardens. Remove with a soft towel soaked in water or remove simply by rinsing from face until mask is gone. Pat excess water from face and follow with moisturizer of your choice.

HONEY IS YOUR GOLD

Bee~auty and the Honeybee

Dry, flaky, skin? Honey will sooth your dry, flaky skin by naturally adding moisture. You thought honey was only good for afternoon tea on a cold winters night. Well, honey has been used as a healing aid since the days of Cleopatra and it continues to be used today in products for skin and hair care. Because of the hydroscopic qualities of honey, it absorbs water and causes the skin to hold moisture.

Try this easy Springtime Refresher

Honey Aloe Facial Mask

Honey Aloe Facial Mask, with its blend of fresh aloe and honey, was so soothing and brings immediate relief to dry or chapped skin. The whipping cream will soften as well. You can add a few drops of your favorite essential oils if you'd like.

Servings: 16 oz.

Prep Time: 15 minutes

Shelf Life: None, keep refrigerated

Ingredients:

13 ounces aloe fresh leaf aloe from your aloe plant or store bought aloe gel

1/4 cup of Red Bee® Honey

1/4 cup organic whipping cream

1 cup rolled oats, uncooked

Blending Procedure:

Cut the aloe from your plant and weigh 6 ounces. Wash the aloe under warm running water. Place entire aloe leaf in a food processor and process until very watery.

Add honey and cream and process further to mix. Add oats and process until a paste-like mixture forms. If mixture is too runny, add more oats and process until it thickens. If it's too thick, add more cream or a bit more aloe. To use, apply a smooth layer to freshly cleaned face and rest for about 15 minutes until mask hardens. Remove with a soft towel soaked in water or remove simply by rinsing from face until mask is gone. Pat excess water from face and follow with moisturizer of your choice.

I've become a Honey Sommelier!

For those of you who still think of honey as a condiment well have I got news for you. I have just returned from the University of Georgia's annual Beekeeping Institute where I learned the art of honey judging. I studied under the finest, Robert Brewer, co-founder of the Institute, coordinator of their Master Beekeeper program and Certified Welsh Honey Judge. Yes, there are honey judging shows! Honey is respected all over the world similar to wine and olive oil and now these standards have crossed the Atlantic and landed in Georgia. The program consist of a class based upon the Welsh credentials and an opportunity to steward (assist) in a real honey show. Judges adorn a white lab coat and fedora style cap seen in the photo above of world decorated honey judge Michael Young of Dublin. (The one holding the jar of honey)

Michael is a chef, artist, life long beekeeper and founder of the Welsh Beekeepers Association. He holds 3 prestigious certifications for honey judging. I had the pleasure to meet him back in 2003 at London's National Honey Show where hundreds of beekeepers enter their honey and at numerous beekeeping educational programs. This talented and gracious man personally extended an invitation to me to contact Robert directly and take the course to become a certified honey judge.


Robert and Michael are responsible for raising the esteem of honey among beekeepers here in the U.S. Honey judges evaluate honey on color, clarity, smell, taste and presentation. Who knew honey tasting was a high art? I've presented similar honey tastings at Murray's Cheese Shop (I wrote about it on my earlier blog post) and many of Red Bee's customers. Guest are always surprised to learn that there is more than one type of honey besides what you find in that silly plastic bear on grocery store shelves. Hummmm...maybe this is why some people claim not to like honey. Obviously, they've never tried blueberry blossom or comb honey.

There are approximately 300 different honeys found in the U.S. alone each with its own flavor based upon the nectar source of individual flowers foraged by the honeybees. This is the basis of my recently completed book titled Honey Sommelier, honey is a gourmet worthy food that can be tasted and evalutaed similar to wine. I have collected and researched some 200 different honeys from around the United States and the globe documenting nectar sources, color, tasting and pairing notes. This is the ultimate honey lovers resource guide that will change the way many think about honey by your local Honey Sommelier.