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Wednesday wordphile: terroir

Foodies are familiar with the term “terroir” especially as it relates to wine, coffee, tea, olive oil, and even cheese. The term comes from the French and literally means “land.” The idea here is that the special physical characteristics of the place where an agricultural item is grown affect the way it tastes. These unique […] Read more

Physics for beekeepers: Why bees can eat solid sugar in winter

The following question was written in response to my post “Heat transfer in sugar syrup.” It’s a great question but a complex subject. The following is a vastly simplified explanation, but I hope it begins to explain why the bees can eat cold sugar but not cold syrup. The comment follows: The alternative [to sugar […] Read more