Blame it on Michael Pollan
, the slow-to-recover economy, or a new generation of farmers
, but the locavore movement shows no sign of slowing down. From root vegetables
, the most humble of foods are still enjoying the spotlight. The latest homegrown trend promises to sweeten the deal even further, with the resurgence of honey in all of its many forms.
Maine Mead Works
: French anthropologist Claude Levi-Strauss pinpointed mead
, also known as “the drink of kings,” to be the historical indicator of the shift “from nature to culture.” Maine Mead Works, however, eschews the beverage’s ancient roots, instead relying on cutting edge technology in its reinterpretation of the beverage. Since Ben Alexander and Dr. Garth Cambray first launched the Portland-based company in 2007, it has expanded
its fermented repertoire to include seven different flavors of mead (among them are Strawberry, Elderberry and Lavender). Each bottle is barrel-aged in American oak and made with 100-percent wildflower honey, which means that the flavor evolves from season to season, depending on what the local bees have been devouring.
: It’s been just one year since New York City legalized beekeeping
, and local apiarists have been making up for lost time
. Brooklyn Honey, founded by Greenpoint resident Meg Paska, is launching what is believed to be another first for the city: a honey CSA
. Fans of her local honey can nab one of the limited timeshare spots, each of which includes two shipments during the summer: The first, a “light and herbal” honey, will be ready in July, and the second, a “dark and spicy” honey, in August. Those who don’t sign up in time aren’t completely out of luck, as the nectar of the bees is also available at a handful of shops