While there are principles that some experts agree upon, regenerative agriculture does not have a universal definition.Beekeeping is considered an important aspect of regenerative agriculture for some, while other theories cast beekeeping in a negative light.
Among the murky guidelines, one thing is clear: Without defined regenerative standards, it’s impossible to guarantee that harmful and extractive methods aren’t used. It’s also impossible to educate farmers and beekeepers about such standards if they do not exist.
We often associate honeycomb with a bright, golden color. After all, that’s the color of raw honey. But odds are that if you eat enough honeycomb, you’re bound to encounter comb that’s darker than usual. New beekeepers who spot dark comb for the first time might be worried, but they soon learn that dark honeycomb is a normal part of a healthy beehive.
Anyone who’s eaten dark comb knows there’s a whole lot more to these deeply colored cells than meets the eye.
Boards studded with artisanal ingredients have been trending on social media and at social events over the past several years. You’ll find charcuterie boards, cheese plates, and kitschy candy or snack-based displays labeled #charcuterie.
Charcuterie is defined as a collection of cold, cooked meats. Confit, pâtés, salami, sausage, and bacon are all examples of meats you might find in a charcuterie display. On a charcuterie board, they’re accompanied by cheeses, olives, pickles, and bread or crackers for snacking. And don’t forget the sweet factor. Raw honeycomb brings a balance that’s essential for all of those crunchy, salty, and acidic ingredients.
