Hello all, yesterday we had severe wind in the area, which I expect you all experienced. Anyway I was away for a few hours and when I returned home my neighbor suggested I check out my hives. The wind had blown both of the top feeders, with stones, completely off the hives. He was kind enought to put the tops back on and saved my hives. I did find an inner cover about 40 feet away and replaced it. The hive was a little disturbed and was flying around a little, but was not aggressive. It appears that all is well and thanks to a good neighbor, who knows nothing about keeping bees, the day was saved. Merry Christmas to all. Peter.
VT Bee Blog
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Thoughts about beekeeping and beekeepers in Vermont along with links to local and national stories of interest. While most articles are public, VBA members who login to the site will have access to additional articles and features.
Vermont State Apiculturalist Steve Parise passes along this interesting look at a new method of controlling Varroa mites.
Fungus Fights Varroa in a Two-Pronged Attack
(October 22, 2012) – Guelph, ON
A fungus normally used to control insect pests may help honey bees protect themselves from a destructive mite by both infecting the mites and preventing suppression of the bee immune system, says a team of bee researchers at the University of Guelph.
The Varroa mite is a devastating bee pathogen that, if left untreated, can kill an entire honey bee colony. Beekeepers typically treat their colonies with miticides to control the mites, but resistance to these chemicals has become widespread. The Varroa mite is believed to be a leading factor in the high winter mortality experienced in Canadian bee colonies in recent years. “Beekeepers have an urgent need for effective, bee-friendly Varroa treatments. Naturally-occurring entomopathogenic fungi could be an effective, biologically-based control method. They are non-toxic to humans and can be mass-cultured,” explains Mollah Md. Hamiduzzaman, a post-doctoral researcher in the School of Environmental Sciences and lead author of the study.
Like fine wine or fancy chocolate, each beekeeper's honey is particular to the bee yard in which its made. Taste and appearance are largely dependent on where the bees have foraged, bass wood, apple blossoms, raspberries, mint, the list is endless. At EAS, Rowen Jacobson, used the french word "terroir" (pronounced tare-WAHR), translated as the "taste of place," to explain the individuality of honey. At the farmer's market or local food supplier, look at a shelf of Vermont honey and its terroir is immediately apparent and incredibly diverse.