Topped with chopped green onion, roasted peanuts and cilnatro, this is a very complex dish that is easy to make and easy to share.
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The easy, super delicious hot honey chicken dish I made as part of the MO HIves episode is a perfect match with the dry Vidal Blanc from Edg-Clif Vineyard, Winery and Brewery in Potosi, Missouri.
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In this segment, Cameron and Dr. Pierson take me through the ins and outs of their beehives, from how the bees seal the hives shut to the way they build their amazing hexagonal honeycombs.
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What began as a group of volunteers that came together every Sunday for a few hours to work in the Blue Hill apiary (which was an abandoned lot for about a decade), has expanded into a paid, youth-focused workforce thanks to the support of the Missouri Department of Conservation.
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On a vacant lot in St. Louis, MO Hives’ Brian Reeves is placing new hives and populating them with bees from the Kansas City apiaries. His sister and nephew live nearby and are also beekeepers. They’ll keep an eye on the hives, ensuring that the bees are healthy and well cared for.
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The first time Dr. Pieson encountered a honeybee hive, she had never experienced anything like it — and she was terrified of bugs!
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Dr. Pierson is a full time, practicing pediatritian and the work that she’s done with MO Hives is informed by her medical background. She aligns individual health, community health and environmental health, creating a “sweet spot” for her work.
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Each worker bee lives only a few weeks and during that time, she’s working from the time she hatches to the time she dies, all toward the benefit of the hive. Dr. Pierson finds inspration in this and wonders what we might be doing to benefit our society on a larger scale.
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