By Genevieve Rajewski
Despite April’s wonderful report on all the ways the InterContinental hotel uses honey in its restaurant, Miel, it is hardly the place I’d expect to find a rooftop apiary. But the hotel is having such great success with its new honeybees that it plans to add two more hives next year (and, fingers crossed, a new rooftop vegetable garden around them).
Below are a few (albeit poor) pictures from the reporting trip for my Boston Globe story, which came out today. And as September is National Honey Month, be(e) sure to read April’s great post on Carlisle Honey and to share any tips on your favorite local honeys.
(I’m partial to the honey from E&T Farms on Cape Cod, which is created by cranberry-pollinating bees and was available at the Wayland Winter Market, and honey from Olde Nourse Farm, which I have become addicted to visiting on my way home from my new writing job at Tufts’ Cummings School of Veterinary Medicine.)
Miel’s sous chef, Cyrille Couet, and Steve Juscen, the
hotel’s food and beverage director, check on the bees on the InterContinental’s
fifth-floor rooftop.
Miel’s sous chef, Cyrille Couet, who manages the apiary and
has a very charming French accent that doesn’t come across in print.
This is the bee cam, which provides a live feed to a flat-screen
television in Miel’s dining room.
A honey bee on the Greenway.
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