Urban beehive paying off for local chef
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SEATTLE -- If you hear a buzzing sound the next time you're walking downtown, it might be the half-million bees living on the roof of the Fairmont Olympic Hotel.
The rooftop beehive is all part of chef Gavin Stephenson's master plan to offer up the freshest ingredients at the hotel's restaurant.
Stephenson uses the honey, which he calls the "dark, beautiful goodness," in a number of dishes at the restaurant.
"It seems like honey's in all the recipes," he said.
His latest syrupy experiment comes from the tap. The honey produced on the roof is now being turned into beer, mixed into Pike Brewing's Olympic Ale.
"It was kind of something I fell into and it's become a labor of love," Stephenson said of his new culinary hobby.
That love of bees has recently given way toward preservation of the species. Bees are dying in record numbers worldwide, and nobody's sure why.
"It's a big question mark," Stephenson said. "Nobody really knows why the colonies are collapsing and what's really happening."
That's bad news for everyone, as up to a third of everything we eat has some connection to bee pollination.
Stephenson's passion for bees does come with a price, as every time he's stung his muscles swell up.
"Allergic is a big word," he said.
Stephenson said he hopes to continue experimenting with honey concoctions.
The rooftop beehive is all part of chef Gavin Stephenson's master plan to offer up the freshest ingredients at the hotel's restaurant.
Stephenson uses the honey, which he calls the "dark, beautiful goodness," in a number of dishes at the restaurant.
"It seems like honey's in all the recipes," he said.
His latest syrupy experiment comes from the tap. The honey produced on the roof is now being turned into beer, mixed into Pike Brewing's Olympic Ale.
"It was kind of something I fell into and it's become a labor of love," Stephenson said of his new culinary hobby.
That love of bees has recently given way toward preservation of the species. Bees are dying in record numbers worldwide, and nobody's sure why.
"It's a big question mark," Stephenson said. "Nobody really knows why the colonies are collapsing and what's really happening."
That's bad news for everyone, as up to a third of everything we eat has some connection to bee pollination.
Stephenson's passion for bees does come with a price, as every time he's stung his muscles swell up.
"Allergic is a big word," he said.
Stephenson said he hopes to continue experimenting with honey concoctions.
This is great! My dad's been a beekeeper for over 50 years and I have total respect for anyone that takes something like this on.
I hope that chef Stephenson knows that reactions to bee stings vary and the next sting could kill him. Have a bee sting kit with you as well as someone nearby to assist if you do go into shock. No one knows why, it's just the way it is. The next sting can be anyone's last.
It's awesome that someone is willing to go out and do this sort of thing. Â Everyone wins - the customer (fresh ingredients), the bees and the environment. Â Hats off to you sir!