Good Foods Award entries, World of Honey, and the Oregon Honey Festival
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August 2016
World of Honey Registration is OPEN!
This year we are allowing our attendees to attend all three honey tastings for a discounted price! Registration is open for the three-course package (see below for the dates) and California tasting.

Upcoming 2016 - 2017 World of Honey courses!
Thursday, October 20, 2016: California honey tasting
Wednesday, February 1, 2017: Northern American honey tasting
Tuesday, April 18, 2017: International honey tasting
Three-Course Package: $75 (General), $65 (UCD Affiliates)
Register Here
California Tasting:  $30 (General), $25 (UCD Affiliates), $12.50 (Students)
Register Here
October 21 - 23, 2016: A Case for Honey
Bee Culture event - Medina, OH
Interested in successfully pursuing the honey business as your career?  Consider attending A Case for Honey from Friday, October 21, 2016 - Sunday, October 23, 2016. Come learn from a group of producers and packers about marketing, food safety regulations, insurance and more. A Friday Night Social will kick off the weekend's events in Bee Culture's Conference Center.

Tuition is $150 per person which includes the Friday night social, classes and lunch on Saturday and Sunday.

Register Here
Annual Fundraiser: TASTE 2016

Saturday October 1, 2016 from 4:00PM - 6:00PM
Good Life Garden, Robert Mondavi Institute
TASTE is an annual fundraisier at the Robert Mondavi Institute featuring an array of local and regional wineries, breweries, eaterings, and live music. Last year was attended by more than 300 people and featured nearly 40 vendors (including HPC!).

With the proceeds from this event, the Institute also awarded over $10,000 to Food Science & Technology and Viticulture & Enology students in scholarships and travel grants.
$25 (General admission) and $15 (Students, 21+)
Register Here
Rosemary Lemonade with Sage Honey

1/2 cup honey (preferably sage honey)
16 fresh rosemary sprigs
12 lemons (to make about 2 cups of juice)

1. To make a simple syrup, combine the honey and 1/2 cup water in a small saucepan and bring to a boil over high heat.

2. Turn off the heat. While the syrup is still hot, add 4 of the rosemary sprigs and let steep into the syrup until the syrup is at room temperature.

3. Squeeze the lemons and combine the juice with the rosemary syrup. Add 8 cups of water.
Serve each glass with a sprig of fresh rosemary.

Recipe from The Fresh Honey Cookbook by Laurey Masterton, pg. 144.
National Honey Bee Day!!
Saturday, August 20, 2016

An awareness day started by beekeepers in the United States to build community awareness of the bee industry.  Take the day to thank the bees for pollinating our plants while sipping on some refreshing rosemary lemonade sweetened with sage honey.
Useful links:
Copyright © 2016 Robert Mondavi Institute for Wine and Food Science, All rights reserved.

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