Cassandra Lawson admits that beekeeping wasn't popular and was considered "a little eccentric" when she first started.
"Most people thought that it was weird," the Decatur, Georgia, beekeeping teacher says. "Why would you want bees and you live in the middle of a city?"
But Lawson's not the only one fascinated with bees these days. Interest in beekeeping, or apiculture, has been on the rise in the United States.
Kim Flottum, editor of Bee Culture Magazine, estimates about 150,000 noncommercial beekeepers are in the United States – up from 110,000 in 2008.
Read the full story on CNN's Light Years blog: "Backyard beekeeping creates buzz"
Eatocracy's Managing Editor Kat Kinsman attempts to vegetable garden on a roof deck in Brooklyn, NY in USDA Hardiness Zone 6b. Feel free to taunt, advise or encourage her efforts as this series progresses.
This year, you'll grow your own food. Not all of it and probably not even most or much of it. But you'll grow some, and that's going to change your life.
There are plenty of reasons to do this. Andrew Zimmern told us just this week that. "If everyone grew what they could, supported urban farms and community gardens in cities and local CSAs, the pressure relief on our overtaxed system would be immense. The resulting dollar shift would be staggering and deliver a positive shot in the arm to local economies. Our food would also be safer. Small action here can yield tremendous impact, immediately."
That's awfully compelling - and pretty intense. Perhaps start small. Grow an herb you are sick of having to pay money for at a store. Grow a vegetable that reminds you of how a grandparent's kitchen smelled. Grow a fruit you always want to have at your fingertips. Grow an ingredient that will make your sauce, stew, soup or salad taste the way it did when you had it at that little cafe in Rome, France, Mexico City or Des Moines.
Sink your teeth into today's top stories from around the globe.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Break out the wine because March 22 is Coq Au Vin Day!
If you've never indulged in this incredible French entrée, we truly feel for you, and there is no time like the present to cozy up to this true comfort dish.
The name, which means "rooster with wine," is a general name for a French braise of chicken cooked with wine, salt pork, mushrooms and potentially garlic. Although the recipe was not documented until after the beginning of the twentieth century, it is a known rustic dish with early origins. Some legends even trace it back to the days of Julius Caesar. Hail coq au vin!
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