Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International


Educating and Advocating for Healthy Bees in San Diego: Profile of San Diego Beekeeping Society Secretary Camille Smith

San Diego Beekeeping Society

Honeybees intuitively know when it’s time to nurture a new queen. So it’s no surprise that when Camille Smith landed in San Diego, the bees took flight to bring her a hive to nurture in preparation for a role as Secretary and Volunteer, Recruitment and Event Planning Coordinator of the San Diego Beekeeping Society.

Smith has always been interested in bees, but it wasn’t until she moved to California in 2008 that she had the opportunity to keep a hive of her own. That summer, three swarms came through her backyard, enticing her to buy a bee box. The bees didn’t return, but a few months later a friend called saying they had caught a swarm. Her forays as a suburban beekeeper had begun.

Over the next few months, she read a numerous books about beekeeping, watched educational videos on YouTube and joined the San Diego Beekeeping Society. From her mentor and working with society members, she learned hands-on how to properly care for bees to help them thrive.

Her initial interest in working bees quickly transformed into heartfelt passion.

“I love working with the bees,” gushes Smith. “It is so amazing how they work completely collectively with no ego. Everything they do is for the benefit of the entire hive. Even at the end of their lives, they go outside the hive to die so their sisters don’t have to clean out their bodies.”

This level of collective thinking inspires Smith in her role bringing people together at the San Diego Beekeeping Society. She and more than 1,000 volunteer members work to educate people about bees and best practices in responsible beekeeping. They visit schools and participate in community events to increase awareness about pollination and bees among people of all ages.

“The more information people have about bees, the more people are aware to not use pesticides/herbicides in their yards,” explains Smith.

The San Diego Beekeeping Society also works to advocate for legislation that is friendlier to bees and beekeeping. They had success a few years ago working with a coalition to loosen restrictions on urban beekeeping and designate best practices for keeping bees in the City of San Diego. More recently, the San Diego Beekeeping Society has worked with the County of San Diego to update their policies to make it easier for beekeepers to comply with the ordinances.

“We’ve made good progress,” says Smith. “We are proud to be doing our little part to help support the bees, and we have more people every month interested in becoming beekeepers.”

Even with growing efforts to support them, bees are not out of danger. Colonies are still collapsing from the combined effects of exposure to pesticides and herbicides, monoculture that limits access to food sources when crops are not blooming, and weakened immune systems from parasitic mites.

What can you do to learn more and support healthy bees?

Like the community-minded bees, together we can do more. Take it from a resident Queen Bee:

“Bees pollinate one third of the crops we eat,” explains Smith. “There is a direct relationship between the bees, our food, and our health. By voting with our pocket books – choosing to support local and sustainable food production through farmers’ markets and CSA – the food vendors will have to adjust. And the bees will fare better too.”

Making Mead and Better Food Systems for Us All – An Interview with Golden Coast Mead CEO, Frank Golbeck

View More: http://taylorabeel.pass.us/goldencoast

A few years ago, Frank Golbeck came home from his eighth 16-hour workday in a row and collapsed from exhaustion on his living room floor. His wife, Theresa, came up to him and said; “Frank, you’re not happy. Look at you, just lying on the floor there miserable after work. If you had all the time, money and energy in the world, what would you do?”

Golbeck had never stopped to ask himself if he enjoyed what he was doing with his life. Prompted by his wife’s question, his mind drifted back to his early years growing up in Orange County. He often visited his grandfather’s apple farm in San Bernardino and has fond memories of watching him share his honey wine (mead), hard cider and fruit wine with customers.

During his college years studying economic development at UC Berkeley, Golbeck and some friends worked at the student organic garden and made mead to share with their friends. Those were some of his favorite moments – breaking open a bottle of home-brewed mead to kick off a dance-until-the-sunrise kind of night.

Inspired by his wife’s encouragement and the joy of recollecting such happy times in his life, Golbeck called up his college friend and fellow mead maker, Joe Colangelo (now Golden Coast Mead Director of Sales and Marketing). They brainstormed about how to turn their love of mead into a viable business plan. Quickly recognizing a need for someone to manage their finances, they reached out to Praveen Ramineni (now Golden Coast Mead CFO), and working together, developed the concept for Golden Coast Mead (of which Golbeck is now CEO).

In 2010, after sending inquiries to more than 50 local breweries and wineries, the Broomell family (of Triple B Ranches and Vesper Vineyards) was the only respondent willing to share their capacity and expertise. With Triple B’s support, the Golden Coast Mead team sold their first batch of mead in 2011.

Today, almost five years later, Golden Coast Mead is fermenting mead in their own fully licensed facility with 4,370 gallons of fermentation capacity, and they distribute their ferments to nearly 100 accounts throughout San Diego County. They also serve select locations in Orange County, Los Angeles, New York and New Jersey.

Golden Coast

So what makes Golden Coast Mead special?

Golbeck calls their process and product “magic.”

“We are capturing sunshine and turning it into something you can pour for your friends and drink together,” gushes Golbeck. “Modern mead-making is a journey of discovery and craftsmanship.  Using a combination of innovation, science and educated guesswork, we unlock layers and styles of mead that no one has ever tasted.  There is a whole spectrum of mead for us to create that runs wider and deeper than that of beer and wine, and we are proud to do it in a natural, refreshing, and balanced way with no sulfites, filtration, or forced carbonation.”

Golden Coast Mead’s signature San Diego-style mead is a result of this commitment to innovation.

“By adjusting ingredient ratios, we are able to change the body and flavor profile to make it really well suited to our San Diego climate,” says Golbeck. “By using ale yeast and less honey, we are making meads that are crisp and light instead of thick and syrupy.”

View More: http://taylorabeel.pass.us/goldencoast

An all natural product? Check. Unique flavor profiles? Check. But what about the impact Golden Coast Mead is having on the bigger ecological system in the San Diego region and beyond?

“The bees enable and inspire this whole thing,” says Golbeck. “With colony collapse disorder, we have an opportunity to right an imbalance caused by monoculture, which is harmful to bees’ fragile immune systems. We are trying to promote organic agriculture business models by helping to build the market for local, organic honey on a large scale.”

So what’s the takeaway?

Golbeck hopes Golden Coast Mead will inspire people to do what they love and share it. In turn, perhaps this will create more sustainable food systems for us all.

You can taste Golden Coast Mead’s latest brews at their tasting rooms in Oceanside and Julian, look for them at a local beer and wine store near you, or try their mead at Slow Food Urban San Diego’s “Sweet Sips” Networking Event and Screening of “More than Honey” on July 23.

View More: http://taylorabeel.pass.us/goldencoast

Photo credits @Taylor Abeel of www.sojournimagery.com

Local Habit’s Chef Jimmy Tessier Sweetens Up This Month’s Honey-Themed Slow Sips

Local Habit

Our host for this month’s Slow Sips networking event featuring honeybee experts plus mead and honey tastings from San Diego-based producers is Local Habit: a vibrant Cali-Creole restaurant in San Diego’s lively urban community of Hillcrest. Local Habit specializes in local ingredients, craft beer and New Orleans-inspired cocktails. Local Habit recently welcomed a new executive chef, Emeril protégée Jimmy Tessier, who brings 25 years of experience to each plate he serves. Chef Jimmy is excited to use his fusion style of blending unique flavors to bring new and imaginative dishes to Local Habit.

Local Habit Chef Jimmy Tessier

Native to Fall River, Massachusetts and a 1995 graduate of Johnson & Wales University, Tessier has a long history of working across the country with some of the top chefs in the industry. In 1994, Tessier was taken under the wing of famed celebrity chef Emeril Lagasse. He worked with Emeril in Las Vegas to open two of his hotspot restaurants, Emeril’s New Orleans Fish House and Delmonico Steakhouse. During his 18 years in Las Vegas, Tessier honed his skills in a variety of different cuisines including French, Mediterranean and Italian.

Having worked with numerous high profile chefs including Chef Carla Pellegrino of Top Chef fame and Chef Sammy DeMarco of Travel Channel’s “Chow Masters,” Tessier brings an accumulation of learned talent from the best mentors in the business. This talent paired with his gritty and ambitious energy earned him a spot on Food Network’s hit show Chopped in 2012.

Tessier decided to make San Diego his home in 2014 when he helped open Union Kitchen and Tap as Executive Sous Chef. Now with feet planted at Local Habit, Tessier is excited to showcase his wealth of knowledge of different cuisines.

“I want guests to know that Local Habit isn’t just about gumbo,” said Tessier. “Because I was trained by such a variety of chefs, I am not pigeonholed into one type of food. I love putting spins on classic New Orleans-style plates.”

Tessier is excited to host this month’s honey-themed Slow Sips event at Local Habit, especially because of his love of using honey as an ingredient.

“Honey is amazing to cook with because it’s in its purest form and you can create the guiltiest pleasures,” said Tessier.

Tessier will be serving Honey Mustard Lamb Chops with Truffled Cauliflower Puree along with Smoked Honey Bread Pudding with Candied Walnuts and Ginger Honey Ice Cream for the honey-themed Slow Sips event.

Want to use honey in your cooking at home? Here’s the recipe for Chef Tessier’s Honey Mustard Lamb Chops:

Local Habit Honey Mustard Lamb Chops Recipe