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Lesson 128 Why Did My Bees Die? www.honeybeesonline.com 217-427-2678

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SheriDavidAirport
Hello from Long Lane Honey Bee Farms. Happy New Years! 2012 was a wonderful year, and we’d like to especially say a big thank you to all of our customers and supporters!
Sheri and I have spent so  much time gearing up for a fantastic 2013 beekeeping year. Right now, we have snow on the ground, the trees look dead, the hives are clustered and quiet. Even though it is winter, spring is coming. I cannot believe the number of packages for pickup we have sold already. It is staggering! So, do not put it off another day. Maybe you cannot really decided if you want to keep bees this year or wait. Why wait?   So many people wait and decide in April or May when all the bees are sold out and equipment is scarce.
facebook Before today’s lesson, I’d like to ask a favor. There are two important ways that you can help us promote beekeeping and our beekeeping business. First, like us on Facebook, and encourage others to like us. Our Facebook page has good, up to date beekeeping information, recipes, tips, gift certificates and much more. We are up to 1,119 likes. Help us watch those numbers soar. Click on the Facebook image or go to: http://www.facebook.com/longlanehoney Every 100th like receives a gift certificate. THANK YOU IN ADVANCE!
The second way you can help us is to place a link on your website or your association or club’s website back to our main website: http://www.honeybeesonline.com
We have recently made some great additions to our website such as: Recipes, Frequently Asked Beekeeping Questions,  Beekeeping Trivia, How Bees Make Honey and some of my own personal opinions raw and unfiltered. So have your web master link back to our website for great beekeeping information. We appreciate it!
winterbkind It’s not too late to add our Winter-Bee-Kind candy board to help your bees this winter. It has sugar, pollen, honey-b-healthy, insulation to reduce upper condensation in the hive and an upper vent. You can add it to your hive in less that 15 seconds even in cold weather. Why not give your bees the added edge for winter survival!
Click here or go to: http://www.honeybeesonline.com/servlet/Detail?no=145
We are David and Sheri Burns and if this is your first time to meet us, let us just say…well, we are passionate about beekeeping. We are so excited about the surge of new people becoming beekeepers. We have been giving out the clarion call for years that in order to save the honey bees, we need more beekeepers.
Not only do we long to see more people become beekeepers, but we do everything we can to make it easy to become a beekeeper. We are a special beekeeping one stop shop. At many places you can only buy bees, or you can only buy equipment and you may not always receive the most up to date beekeeping advice. Here at Long Lane Honey Bee Farms, we provide the bees, queens, beekeeping equipment and have a certified master beekeeper to guide our customers to a successful experience keeping bees. Also, when comparing prices remember all of our hives are assembled and painted with 3 coats of paint with wooden frames. Bees wax coated foundation is included as well. We also offer beekeeping classes, beekeeping videos, beekeeping podcast and more.
An additional way we help beekeepers is by writing timely and up to date beekeeping lessons. Today’s lesson addresses the question, “Why did my bees die?”  A few months back I was invited to speak to Missouri beekeepers and my assignment was to help take them to the next level. I love this approach because there are so many basic classes, but hardly no additional Advance classes to take the beekeeper further.  Over these last few months I have been refining that presentation and adding to it and now I want to present to you this lesson. You’ll want to pass this one on to your fellow beekeepers who have trouble keeping hives alive.
Class Before I begin, let me invite you to our beekeeping courses coming up in February. We still have openings for you. Our Feb. 9th basic beekeeping class has sold out. However, we still have registrations available at our next class: 
Saturday February 23, 2013 Basic Beekeeping We have many more classes coming up throughout the year, but check out these two beginner courses at our location here in Illinois at our new Beekeeping Educational Center. Also, we have several new hive kits with and without bees. These are great ways to add more hives to your apiary (a place where bees are kept) or you may be starting out as a new beekeeping in 2013. Let me quickly show you our 2013 products before our lesson today. Click on the images below for more information or to place an order. RoyalHiveKit Wording TravelersExpandedkit
Click on any image above for complete ordering information. We take all the headache out of becoming a beekeeper. One click and you have bees and a hive ordered. Don’t waste time trying to figure out if it comes with frames and matching up the right pieces. We make it simple and enjoyable like it should be.

LESSON 128: Why Did My Bees Die?

Bearding Most of us enter beekeeping believing that we will show the rest of the world how to keep bees and never lose a colony. Our intention is to be the perfect beekeeper, keeping great records, making more frequent hive inspections, generally speaking being an above average beekeeper. Then, when we lose our first colony we are almost offended that bees would die under our watch. Or we start keeping bees loving our new bees like a new pet. A love affair begins and our bees seem to love us and appreciate the privilege to live on our property. Likewise we are fascinated by this awesome creature and we are enamored by their sheer majesty.
Occasionally, there is never a problem. The hive flourishes, produces honey, survives winter, requires little management and we brag of our beekeeping skill and style. All is well. I wish that I could promise such great success with every hive, but bees are considered livestock. Anyone who has ever kept animals know the unpredictable finally happens. Our new dog runs out into the street. Our talking parrot flies out an opened door, a cow gets sick or our horse gets some sort of equine encephalitis from a mosquito and dies. Bees face the same sort of challenges.
Why did my bees die? When a colony dies, it’s almost impossible to identify the cause of death. I’ve had people ship me bees in a shoe box and ask me to tell them what killed their bees. A bee is not a single organism, the hive is. Therefore, we have to evaluate the entire colony to determine the cause of death. Even then there are so many variables that the cause of death is often inconclusive. Was it starvation? Queenlessness? Did they swarm in late summer and took too long to finally raise a good queen, so the population of bees was not large enough to overwinter? These types of problems can be prevented. But what about something that can’t be seen, like tracheal mites, or viruses spread by varroa mites. These are the invisible, silent killer of colonies. My experience in working with thousands of beekeepers a year is that most colonies die due to inadequate beekeeping practices. In other words, pilot error or avoidable mistakes. Don’t misunderstand, today our bees do face more challenges than 40 years ago.
deadbeemiteSince the late 1980s, the beekeeping scene has changed significantly. In the late 80s and early 90s the varroa mite made its way into America and hit the bees hard. There was a great falling away from beekeeping. Very little was known about the mite and how to keep bees alive that had mites. Hobbyist dropped out. Prior to the mites, we would put bees in a hive, keep an eye out for American Foul Brood and wait until fall and take off a crop of honey. Beekeeping was simpler. Now beekeeping is still almost that simple, only now we must be a much smarter, educated and trained beekeeper because there is more to keep an eye on.
Then, around 2006, CCD changed the beekeeping scene again. Large operations were hit with what is now called Colony Collapse Disorder. In large operations, bees just disappeared. Crazy speculations were tossed around like green Martians were stealing the bees or cell phones were confusing the bees ability to get back home. Now we suspect it is a combination of stresses, poor nutrition, environmental factors, and pests and diseases. However, with CCD there was a silver lining, a redeeming quality…interest in saving the bees surged!  Everyone started rolling up their sleeves to save the bees. More people became new beekeepers as a way to offset the declining bee population. And it’s working! honeyjar About this same time an interest in local food and a more self-sustainable life gained full traction. Some call it the green movement, agrarian living or eating more local food known as locavore. Prior to this time, beekeeping was the weird cousin of Agriculture.  But now, beekeeping has become the rich uncle and everyone wants written into the will. What I mean is, beekeeping is now seen as an essential part of life that we cannot deny. Bees pollinate our crops. In fact, bees pollinate the foods that we now want to eat more of such as fruits and vegetables. With processed sugar getting a bad rap, more and more people are moving over to nature’s natural sweetener, honey. Also, more people are looking for ways to add additional income by working from home or on the farm. Now selling honey seems more attractive than ever before as honey now brings an easy $6 a pound. If a hive produces 70 pounds of honey, that’s $420 a hive.  It seems that no matter what challenges are thrown at honey bees, they survive and so do the courageous beekeepers who are fascinated by this awesome creature, the honey bee. ClassStLouis Prior to theses increased challenges, beekeeping was waning. Now there is an increase interest in beekeeping, more new beekeepers and more funding for research. Prior to today’s beekeeping interest there was less media attention and certainly less educational opportunities for beekeepers. Now, with a renewed interest in bees, beekeeping classes abound and the honey bee has earned rock star status. Beekeeping is now an important part of our view of nature, even our own survival. Sounds so picturesque, right? We still need more beekeepers to help restore the honey bee population. It is getting slightly better, but the bees are not out of intensive care just yet.  So today’s beekeeper can no longer throw bees in a box and everything will turn out perfectly. The modern beekeeper is a totally different keeper of bees. I call today’s beekeeper a triage beekeeper.  The word triage is a French word that means to separate, sift or select. It’s a word used in hospitals because ER doctors and nurses select which patient needs the most immediate attention. Triage is the order and priority of emergency treatment. This is our focus in our Advance Beekeeping Classes.
For those of you who are thinking about becoming a beekeeper, stay with me. We need you to help keep more bees. The bees need your expertise. Bees need you to assess colonies, and to help them overcome their new adversaries, new pests and diseases. Our obsession to live in a weed-free and bug-free world is probably what is hurting our bees the most. Without weeds, our bees cannot obtain the variety of nectar and pollen they need. We take pride in our weed free yards. We keep our ditches mowed and fence rows cleared. We monocrop two or three crops that will bring in the most money.  My clarion call is for more beekeepers to become better trained beekeepers that are more able to provide triage on some hives when needed.
deadsnowbees Today’s successful beekeeper must learn to be a triage beekeeper. Some beginning beekeeping classes only focus on how to keep bees as if it was still 1962, giving the basics on how to start but not how to do daily triage. If every commercial pilot was allowed to fly with the same knowledge most beekeepers start keeping bees, the number of plane crashes would be staggering. Therefore, the answer is for every beekeeper to increase their knowledge base and skill sets when it comes to the honey bee. Every time we do our hive inspections we must assesses our hives and determine which ones need immediate attention.  As soon as we open a lid, we must be focused on smashing small hive beetles. We should have proven practices in place to assess our mite population in each hive and what actions if any are needed. Every new beekeeper must be equipped with four non-chemical, IPM methods to deal with varroa mites. We must be able to identify deformed wing virus, American and European foul brood and to evaluate the queen. How well is she laying and how healthy are her daughters. New beekeepers must learn how to conduct a brood viability test. Beekeeping is on the rise. The ranks of beekeeping is expanding. Research is working. Most of us who produce queens are working hard to raise local queens from hives that survive year after year without antibiotics, and other chemicals. Isn’t that really what we want? Not a hive that depends on antibiotics and miticides, but a colony that has their own ability to overcome the challenges of today. As bees make this transition, we must do our part. On our website, I’ve listed what most bees die from and the most common beekeeping errors and mistakes that kills bees. Visit this page often: Just go to: http://www.honeybeesonline.com/healthybees.html or click here. Thanks for joining us today! Long Lane Honey Bee Farms (honeybeesonline.com)
14556 N 1020 E Rd
Fairmount, IL 61841
We are located in East Central Illinois Visit us online at: www.honeybeesonline.com or call us at 217-427-2678














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Honey Butter Blondies

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In keeping with the Honey theme, I made these Honey Butter Blondies using Orange Blossom Honey.  This makes the most delicious, light and creamy batter.  I could've eaten the batter by the spoonful.  These blondies are cakier and not as moist/dense and I wanted but still really delicious.  I might try making these again and cutting out a half cup of flour or omitting the baking soda to see if I get the consistency that I wanted.  I'll update if I do.
 
Ingredients:
 
1 stick Butter (or margarine), softened
1/2 cup Honey
1/4 cup Sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking soda
 
Preparation:
 
Preheat oven to 350 degrees F.  Spray a 8x8 baking pan generously with non-stick cookng spray.  In a large bowl cream together softened butter, honey and sugar until light and creamy.  Add egg and vanilla and beat until combined.  Add in baking soda, salt and baking powder and mix to combine.  Last add in flour and mix until incorporated and batter is light and fluffy.  Spread batter evenly in geased pan and bake for 30-35 minutes.  Let cool completely before cutting.
 


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Lesson 64: Why Is Honey So Good For Us?

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DavidSheriHello Friends! We are David & Sheri Burns operating our family honey bee business in Central Illinois where summer seems to be giving way to fall. We've had a few cool nights in the mid to upper 40s so it seems like fall.
NEWS FROM AROUND OUR FARM
August 20 09 014 Sheri's chickens are laying about 5 eggs a day, not quite enough to keep up with our family's need, but they are just now 20 weeks old. Every day we all race out to the chicken coop to gather up the eggs. I didn't realize until I read up on it that fresh eggs are much better for you than older eggs. Speaking about what's good for us...we all know that honey is good for us. And in today's lesson I want to give you some information explaining why honey is so good for us. Before I start today's lesson, let me continue to bring you up to date on what we've been doing.
tractor12 I bought an old farm tractor,  a 1958 Case 800 with a front end loader. We are always plowing, digging and hauling things around, so this will be a big help for us. I bought it on Ebay and hauled it up out of southern Illinois last Saturday. It's two years older than me!
Two weekends ago we had a wonderful group at our beekeeping and queen rearing courses we offered at our honey bee farm. We had people here from Ohio, Missouri, Illinois and California. The students were very enthused about keeping bees and raising queens. The weather was great so we were able to spend some time in the hives as well.

Lesson62u Our honey crop was good and we were able to bottle up a good amount of beautiful tasting honey and our customers have lined up to buy it before we run out as they do every year. Our customer's appetite for honey is greater than our bee's ability to keep up with demand.
ilqueen This will be our last month to produce queens. It becomes much more difficult to produce late queens but this is when so many people want to requeen, in September. Once again we gained so much knowledge and skill in our queen rearing operation. Can't wait until next year!! Where we really need to improve is in overall production of our queens. We have the quality where we want it, but now we must increase quantity. We had to turn away so many request.
on including the location and directions: http://www.easternmobeekeepers.com/meetings.htm
And for those of you who are Studio Bee Live addicts, we are producing more finally! These are broadcast that we produce here on our farm and place on the Internet. These broadcasts are located at: http://www.honeybeesonline.com/studiobeelive.html Check it out!
LESSON 64: Why Is Honey So Good For Us?
Nutritional Value
lesson63a What's in honey? The actual chemical make up of honey can be slightly different based on the local nectar sources. Typically, honey consists of simple sugars known as glucose (dextrose) and fructose (levulose).
Bees do not gather honey from flowers. They gather nectar which is a sugary substance from plants which is very high in moisture. The bees carry the nectar to the hive and then hand it over to carriers in the hive. These carriers work the nectar droplet. Invertase is added by the bee who works the nectar to help evaporate the moisture from the nectar. This goes on for nearly several minutes and then the nectar is placed in the comb where it dries even more. Bees fan the open cells of nectar to cure it by evaporating the moisture level down to around 18%. Then it becomes honey and is sealed over with a wax cap.
Honey is made up of Moisture (17-18%), Fructose (around 40%) Glucose (around 30%) and other sugars, vitamins, minerals, and complex carbohydrates.
Honey is fat free, sodium free and cholesterol free! Honey does have vitamins like B6 and thiamin, niacin, and riboflavin. Honey contains minerals that are good for us like calcium, copper, iron magnesium, manganese, phosphorus, potassium, and zinc.
Antioxidants are also found in honey, such as chrysin, pinobanksin, vitamin C, catalase and one antioxidant that is only found in honey, pinocebrin.

This nutritional information was obtained from the National Honey Board's website.
whippedhoneyHoney is the only unprocessed food that never spoils. Sometimes honey will become hard or solid. This natural process is known as granulation or crystallization. For the most part all honey will eventually crystallize over time, but some takes much longer than others. The deciding factor is the type of nectar or floral source from which the nectar was gathered which determines the sugar content.
What causes honey to crystallize or granulate? Since honey is composed of glucose and fructose, this high concentration of the sugar begins to separate out and can then form crystals. Remember that honey is 70% sugar and 20% or less of water. Any small particle such as pollen specs, or even air bubbles will provide a seed for these sugar crystals to begin to grow. We count on this process in making our cream honey. We just grind the seed crystals to be extremely small so it makes the honey feel creamy.
Granulated honey is not spoiled. It can be warmed and most of the crystals can be re-liquefied. Remember, all honey will eventually granulate unless it has been heated to 140-160 degrees and highly filtered to remove all particles. Of course, heating honey damages it by removing or killing valuable enzymes.
Something that often does follow granulation is fermentation because water is forced out of the sugar in the granulation process. This extra water causes the honey to ferment. Natural yeast within the honey will begin the process of turning your honey into mead or alcohol when the moisture level is above 18%.
Honey absorbs water? It will absorb it from the room you process it in. That's why I keep my processing room around 30-35% humidity and dry my supers 3 days before I process the honey. I've never had a fermentation issue.
What is the shelf life of honey? A long time! Do not put it in the refrigerator. It is fine left at room temperature.
Many people including myself use honey on skin injuries. I recently spoke with a hand surgeon and he explained to me that honey can keep a wound very moist to aid in healing yet kill bacteria. Honey kills bacteria because it is hygroscopic. This means that honey absorbs moisture from bacteria that tries to grow.  This is why honey is such a safe food to eat no matter how long it has sat out, maybe centuries!
Thanks for joining me today, and I really enjoy preparing these lessons each week.
I want to remind you that we manufacture our own hives, built to our own specifications because we are beekeepers. Please check out our website at: http://www.honeybeesonline.com for all the honey bee products we carry including hives!
I always welcome you comments or suggestions on future lessons and I also appreciate it when you pass these lessons on to others.  You can encourage your friends to sign up to receive these directly via Email.
We now have 911 subscribers receiving these lessons directly to their email. In fact, there is a link at the bottom of this post (sent via Email) and I'll include a link here:
http://www.feedblitz.com/f?Sub&publisher=5477260
It's fast and easy to sign up and FREE. Plus you can bail out any time.
Here's our contact information:
PHONE: 217-427-2678
EMAIL: david@honeybeesonline.com
WEB: www.honeybeesonline.com
Until next time Bee-have yourself!

David & Sheri Burns
Long Lane Honey Bee Farms
14556 N. 1020 East Road
Fairmount, IL 61841

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Lesson 43: How To Make Whipped Honey

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Hello From Long Lane Honey Bee Farms...

Sheri and I greet you from Central Illinois and from our family honey bee farm where now we do most of our work inside as we move closer to winter. Our bees have now clustered within their hives and they will be like that for the next few months.

I attended the Illinois State Beekeepers Association a week ago Saturday in Springfield, Illinois. At our state meeting we heard reports from our state's bee inspection program on the types and severity of diseases and pests. It seems that we are seeing less and less of disease and pests. This is a good sign for bees and beekeepers. There are now 19,556 bee hives in my state of Illinois. 1,366 beekeepers keep those 19,556 hives.
Our special speaker was Robin Mountain, originally from South Africa and now is Apiculture Extension Associate at Kentucky State University. He spoke on the importance of screen bottom boards, no medications in the hive and queen rearing, some of my favorite topics! The Illinois State Beekeepers Association now has 678 members. I was elected to serve as Central Region Direction with ISBA and look forward to my work with this group.

Last week, Sheri and I launched Studio Bee Live! We have produced our first 5 programs and they can be found at:
www.honeybeesonline.com/studiobeelive.html We are producing one program each weekday, so this should prove to be an enjoyable past time for you as you twiddle your thumbs during winter in hopes of a great spring

Studio Bee Live invites you to call in and speak on our program. Please consider calling in and speaking to our answering machine, telling us your name and where you are calling from and ask a question or leave a comment and we'll play it and answer your comment or question on one of our upcoming programs. Our question line is: 217-427-2430 We had a great question which will air on Monday or Tuesday asking what is meant by checkerboarding. My oldest son, David, and I had a blast answering that good question. It will probably be answered in Monday's program. So do call in with your questions or comments! 217-427-2430. We live in the country so to put in this extra question and answer line, my phone company had to bury 1, 300 feet of new phone cable to my house, so let's put that to good work :)

Also, Studio Bee Live invites advertisers and sponsors. Give us a call to consider advertising on Studio Bee Live. You can also underwrite portions of our broadcasts in memory or in honor of someone special in your life. Call us at: 217-427-2678 if you'd like to know more.

You can download the files from the website: www.honeybeesonline.com/studiobeelive.html and right click on the MP3 file. Save it to your computer, then upload it to your favorite MP3 device. For those who are more computer advance our program is all rss friendly as well as a Widget if you run the Springbox.

Lesson 43: How To Make Whipped Honey


This week I have been experimenting with making whipped honey. I never know what to call it, whether to call it whipped honey, spun honey, creamed honey or spreadable honey. I looked at the National Honey Board website and they called it whipped honey. I like that definition the best.

Notice in this picture of some of my whipped honey how stiff it is. It will hang to a spoon at room temperature. Some people think that whipped honey is honey with something added to it, or that it has been spun. That is not the case. Whenever I describe what whipped honey is and how to make it, it seems that people are so surprised they almost don't believe me. See if you have the same reaction.

Whipped or spreadable honey is nothing more than honey that has crystallized. Surprised?

Almost all honey crystallizes over time. Remember, honey never spoils and it is best left out at room temperature. Even though honey doesn't spoil it often does crystallize or turns hard. Some honey is faster than others to crystallize base on the individual type of nectar the honey was made from by the bees . The more sugar within the honey, the greater the chance is that it will eventually crystallized. However, it is very easy to liquefy crystallized honey by placing it in hot water or in a very warm room or in a window where the sun can warm it up. Remember, all honey crystallizes and this does not hurt the quality of honey.

Now if your honey does crystallize, you will notice that it is not the same as whipped honey, even though both are crystallized. The reason is that natural crystallization of honey has larger crystals than whipped honey, crystals close to what we find in table sugar size. However, what we do to make whipped honey is to grind up the crystals into much, much smaller crystals, so tiny that the honey feels whipped, smooth, creamy and spreadable.

Before I complicate the matter, about grinding crystals, let me tell you the easy way to make whipped honey.

1. Take a jar of liquid honey
2. Buy some spreadable or whipped honey
3. Remove 1/10 of a jar of honey and replace it with the whipped honey
4. Stir it up and let it stand in a room around 56 degrees (F) for a week.

What happens is that the whipped honey you placed in the jar, duplicates itself and keeps the original size of the crystals that were introduced. That's how you keep the crystals small.

It is really fun to make and what a great family activity on a cold winter day. My basement remains 56 degrees all year long and is the ideal location to allow the crystallization process to be complete. This thermometer is GREAT! I buy these at Wal-mart for around $9. This particular model is every beekeeper's friend. I like it because it only has two readings: Temperature and humidity. These are the two bits of information beekeepers need the most. It is made by Acurite and I think I have given the model number in previous lessons. I use these in my queen incubator, honey processing room and now for making sure my whipped honey area is around 56 degrees (F). This one also records the high and low temperatures and high and low humidity level. Can't beat the price for what you get.

Here's an example of a quart jar filled with whipped honey. This was a regular jar of liquid honey and I removed 1/10 of the honey to make room for the starter, which is just already whipped honey, sometimes called "seed". I added the seed starter, and placed it in my basement for 1 week. It worked perfectly. If you are having trouble selling your honey, then diversify and make whipped honey. People really love it.

The process of making whipped honey was developed and patented by Elton J. Dyce in 1935. He provides us with much more details on how to make a perfect batch, but my batches have been perfect as followed above. Dyce suggested heating the honey first to destroy any previously formed crystals.
Enjoy! It is so good.
It's time to order your hive boxes, known as wooden ware. Call today and get your order in! 217-427-2678. Or order from our website at: www.honeybeesonline.com
Remember to BEE-Have yourself!

David & Sheri Burns
Long Lane Honey Bee Farms


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