The Buzz Newsletter

January 2005

 

 

Page 3

Featured Beekeeper of the Month

This month’s featured beekeeper is Bill Van Roekel. He and his wife, Jan live in Madrid, Iowa. Bill tells me he has had an interest in honeybees since high school. He had the opportunity to take the beekeeping class at Iowa State University, loved it, and started beekeeping that year. He is a plant pathologist and an expert on corn, sunflowers, and pigweed. Currently he has a couple of hives, but has had 25-26 colonies. Depending on how ambitious he is, Bill says friends and family may get honey, comb honey or candles from him. One of the things he enjoys about beekeeping is the solitude and observing another of God’s wonderful creations.

Bill is a member of the Central Iowa Beekeepers who meet the 3rd Saturday of March, June, and September and have a winter meeting as announced. The group has an annual bee equipment auction the next to last Saturday in April. Bill participates and assists with the summer field day and stirs up things at the annual meeting of the Iowa Honey Producers. As a matter of fact, even though he likes to hunt, Bill is so dedicated to the group he has on occasion missed the opening day of pheasant season. If you have joined the IHPA banquet, you have had the opportunity to hear Bill auctioneer items for the queen program.

Over the years, Bill says he has learned that bees do not like to be played with after dusk and that it is very rewarding to give presentations to grade schools. He holds the kid’s attention by taking some drones to pass around for them to pet.

About the question of any interesting future plans Bill says, “Nope.”

Thanks for your story Bill.

Submitted by Ron Wehr

Bill Van Roekel auctioning Maria Zuber’s honey at the 2004 Iowa Honey Producers Banquet.

 

 

 

Honey Pecan Roll

1/3 C. light honey
1/2 tsp. salt
1 tsp. vanilla
2 C. finely chopped pecans
1/3 C. soft margarine
2 Tbsp. evaporated milk
1 lb. powdered sugar
1 lb. Kraft caramels

For fondant centers, blend margarine, honey and vanilla in large bowl. Add sifted powdered sugar all at once. Mix together first with a fork, then knead with hands. Turn on board and continue kneading until well blended and smooth. Divide into three parts and make logs. Wrap in wax paper, roll with a damp towel. Refrigerate over night to ripen. The next day, melt caramels in milk in a double boiler. Coat fondant logs by spooning caramel over the top and roll in pecans, then coat the bottom with caramel and roll in pecans again. Chill to set caramel. Wrap in foil and put in fridge. Slice when ready to serve.

Submitted by Bev Powell