Get ready for two full days of hands-on learning, expert speakers, and buzzing conversations! Whether you’re brand-new to beekeeping or a seasoned beekeeper, the Bee College schedule is designed to give you choices that fit your interests.
Utah State University Bee Team
Utah State University Bee Team
Bryant Bros
Utah State University Bee Team
Utah State University Bee Team & Paul Anderson
Utah State University Bee Team
Mark Carroll
Overwintering Mites, and Parasites: Stessors impacting your bees and current approaches for fixing them.
Utah State University Bee Team
Utah State University Bee Team
Utah State University Bee Team
Utah State University Bee Team
Utah State University Bee Team
Paul Anderson
Bryant Bros
Bryant Bros
Mark Carroll
Keith Fielder
Mark Carroll
Overwintering, Mites, and Parasites: Stessors impacting your bees and current approaches for fixing them.
Paul Anderson
Keith Fielder
Mark Carroll
Mark Carroll – Overwintering, Mites, and Parasites: Stessors impacting your bees and current approaches for fixing them.
Keith Fielder
Walker Bensch
Jenny Thompson
Bryant Bros
Grace Shearer
An overview of how honey is different from other sweeteners. We will explore the health benefits of honey, debunk sensational claims, and end with ideas of how to incorporate honey in your everyday routine.
Jodee Jacobson
A Taste of Honey: Elevating Your Charcuterie Board
Discover the sweet and savory possibilities of honey! In this workshop, participants will explore infused honeys and learn how to pair unique flavors with cheeses, meats, fruits, and crackers to create a beautifully balanced charcuterie experience. Through guided tasting and creative pairing, participants will gain the confidence to elevate their next gathering with simple, delicious, and unexpected flavor combinations.
Food Allergy Notice:
Today’s tasting menu includes several common allergens. Please be aware that dairy is included in all four tasting quadrants, gluten is present in the cracker selections, and tree nuts (specifically almonds and walnuts) are included. Due to the nature of this tasting experience and the risk of cross-contact, participants with dairy, gluten, or tree nut allergies should not participate.
Keith Fielder
