Over a decade ago, I read about an old-time beekeeper and how he kept his bees back in his days. It wasn't about the hobbyist so much as it was in the aerial quest those magical, yellow stripes took every single dawn. Where they went and what they did seemed to be a story of psychedelic folk lore. Pages making claim to ultra-violet visions, healing nectars and magic dust for the sacred few who dare to venture into this world of oddities. Waiting to be proven right, I endeavored down a rabbit hole as only a certain Alice could appreciate. I ASSumed common sense would prevail and show these phony, fictitious claims to be false. Not so much, today, bees are apart of my family and live among us. They're a source of abundance that marvels the most cerebral. That story was of a nameless man from a bygone era but it leveled every thought I had on food. It slowly remapped my chef's brain about the food chain & the culinary arts and of course, my career.  

  Many years later, in the spring of 2019, destiny would manifest. The method met the madness and the vision was as clear as aspic. Bee's Knees apiary was underway on our young suburban double acre. Father time waits for no one with seasonal hobbies and lifelong decisions needed to be made before it was too late. With my own brood needing an upbringing....I committed, completely. Measurements were calculated and plans were finalized. The scaping of land and stone had commenced, I rose with sun gazing meditations. I worked way past the siloed shine, growing "curiouser & curiouser". 

  I started a small orchard of pommes to line the drive. Every March, tiny blossoms slowly ooze micro droplets as the first signs of life for the bees. The switches burst of white and pink dotted hues from Liberty, Cortland & Winesap. Garden sage and daisies were propagated at least dozen times across the land. Then a Rose garden.... after 2 years, 12 different varietals & colors, it still doesn't let me walk away feeling satisfied. Yet, another hobby born. There's also a raspberry bush that just won't quit so I propped it out 3 more times to a notable patch just 20 feet from the hive entrances. Turn the corner to the Chef's annual onion/allium/scallion garden for daily picking. A new Echinacea garden splashes in the backdrop with plenty of room to harvest and grow perennially. 

  Creating the apiary's construct was a simple concept; becoming legitimate with the state was another thing. In early 22', I took classes with NJ Beekeeping Association. I became certified as a beekeeper and registered my bee yard with state Apiarist & Dept of Agriculture. Spring was filled with studying biology and ironing out my compulsory details with the land and my inner botanist. Focusing on flanking gardens for herbs and flowers with random sunflowers stalking in from previous years.

 The apiary as a whole, sits so the hive entrances face SE for immediate exposure at sunrise. A long, winding row of Japanese cypress & cedar forms a mighty wall of evergreens in tow. Another herb garden is used for ground covering where German, English, lime & lemonade thyme bushes line the entrance. Green onions & plenty of bee balm hedge the edges of the hives. 

  Bee's work with celestial moon phases and I've paid homage to such rituals with a giant wildflower meadow, arching around the gardens. It stands bright in a Waxing Crescent Moon shape, shielding the Ponderosa Pine cabins from outside forces. Only a tiny footpath, lined with daisies show way to the inspectors helm where the hand smoker bellows. 

 Bee's Knees has finally morphed into reality and the dreams have vaped into the clouds. She's alive in this world and she makes way more than she takes. There are many circles of life but not all are created equal. To plant, harvest & cook is to be human. To symbiotically create your own ecosystem with the immediate nature that surrounds & feeds your family is nothing short of transcendence.