Honey – one of the most natural foods. In the supermarket, honey is found labelled as coming from clover, buckwheat, alfalfa or maybe orange blossom. The label might just read ‘honey’ without any indication of its source of nectar. But is the nectar source even important to those of us wishing to become more conscientious eaters? As Deconstructing Dinner has discovered, there is a curiosity surrounding honey – a curiosity, which has rarely, if ever, been spoken…. until now!
It turns out, in Canada, 80% of all the honey produced in the country is from the nectar of canola – yet, nowhere on the grocery store shelves do we ever see honey labelled as “canola honey”. And so the question becomes – just where is all that canola honey ending up?
Features
Vaughn Bryant, Professor, Texas A&M University (College Station, TX)
Brian Campbell, Certified Master Beekeeper, Blessed Bee Farm (Richmond, BC)
Jill Clark, Spokesperson, True Source Honey (Lancaster, PA)
Deconstructing Dinner in our Schools I
Permaculture - Farming and Living With Nature
Best of Deconstructing Dinner, Jan-May '06
Norway, British Columbia I (Farming Atlantic Salmon in the Pacific)
The Food Revolution
Slaughterhouses on the Butcher Block?
Packaged Foods Exposed I (PepsiCo)
GE-Free Canada (Genetically-Engineered Free Canada)
Deconstructing Dinner in our Schools I
Conscientious Cooks I
Bacon and Marshmallows
Peak Oil & Food
Local Producer Spotlight I - Nelson
Bioneers I
A Dinner Date With the Olympics
Agricultural Change and the Struggle to Keep Up
Sterile Seeds
Paying the Costs of Not Paying Attention to Eating
The Election Show
Eggs
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Gastropod
Dinner SOS by Bon Appétit
The Clever Cookstr’s Quick and Dirty Tips from the World’s Best Cooks
Pride and Prejudice
Grimms’ Fairy Tales
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
The Menu