Cambridge Apiary Honey

It’s funny what how a small event can change the course of your life. Back in 2006, a friend introduced me to his beehive and it really captured my not only my attention but my imagination. I mean, these tiny little creatures milling around their hive, making honey, servicing the queen, and pollinating plants. I was awestruck by everything they do and everything they mean to life on this planet including the food I cook in my kitchen.

Unless you live under a rock, you know honeybees are endangered by climate change and pesticides—all factors made by man—but most people don’t realize that bees aren’t here because of humans. We are here because of them. Busy as a bee is one of those sayings that is a radical understatement.

For 40 million years they’ve been making honey and doing something very important which is pollinating plants, which creates biodiversity across regions, which gives chefs like me the opportunity to experiment with say, an Anaheim Chile Pepper versus a Scotch Bonnet, or a Roma Tomato versus a San Marzano. 

So, a few years later, that same buddy owed me a couple of bucks and offered me a hive instead. I said ok and I’ve never looked back. And over the years, one apiary turned into many, and in many locations, each with its own honey flavor profile. My girls (hives are 99% workers bees, female) not only produce an incredible amount of honey, they bring me peace.

And believe it or not, my bees recognize me.

Suiting up to take care of the hive is relaxing and harvesting honey is rewarding but in the end, my bees are one of my greatest passions.

And sharing that golden nectar is what it’s all about.

I hope you enjoy Chef Jack Mac’s Cambridge Apiary honeys. I named them after the street I grew up on, because they feel a lot like home.

To purchase, click here: Cambridge Apiary Raw Honey