Iowa Honey Producers Association

The Buzz Newsletter

November 2008

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Monetary Help for Attending the National Beekeeping Conventions

American Honey Producers Assoc. Convention/ Fresno, CA  January 6-10, 2009

American Beekeeping Federation Convention/ Reno, NV--January 13-17, 2009 

The IHPA board would like to announce that there will be available to the membership a $500 “scholarship” to help defray some of the cost of attending either the American Honey Producers Association or the American Beekeeping Federation meetings in January of 2009. Interested beekeepers need to submit a letter to the board stating the reason for wanting to attend.  The recipient of the money will be required to submit articles to the BUZZ for inclusion in the March issue with a deadline of February 15th telling about important items that were discussed through the sessions held.

We need to keep current on the events and research that is being done in the United States and this meeting gets that information to beekeepers.  We feel it is necessary to get as much information to the membership as possible to help keep beekeepers informed concerning new technology and treatments available and to learn about the research that is taking place to further beekeeping.

Please submit your application letter by November 30th  to:

Donna Brahms

65071 720th Street

Cumberland, IA  50843

Mbrahms@netins.net

New National Honey Board Takes Over

Exit the National Honey Board.  Enter the National Honey Board.

At its first meeting on Sept. 4 in Denver, the new honey packer and importer-funded honey research and promotion board voted to operate under the name "National Honey Baord" and to operate out of the same office as the previous, producer and importer-funded, honey board in Firestone, Colorado.

To ensure a smooth transition of operations, the new board purchased the assets of the old National Honey Board.  As instructed by USDA, the new board will set aside a percentage of the value of the acquired assets --  35% or $58,753 based on proportionate assessments paid --  to be held for producers and a possible future producer-funded U.S. honey board.

The new board also voted to pick up the National Honey Board's ongoing bee research projects and to begin promotional programs and other activities as of Oct. 1.  Promotional materials that have been available to the industry in the past will continue to be available as usual.

Elected officers for the new board include:  Buddy Ashurst, Chairman; Clint Walker III, Vice-Chairman; and Nancy Gamber-Olcott, Secretary-Treasurer.  The board hired Bruce Boynton as Chief Executive Officer.

The next meeting of the new National Honey Board is scheduled for Nov. 17 and 18 in Denver.

(Reprinted from THE SPEEDY BEE, August 2008)

CHALLENGE

I would like to challenge all the Iowa local beekeeping clubs to sponsor at least one scholarship for a young beekeeper.  The Central Iowa Beekeepers gave money to sponsor one scholarship last year and was so impressed with the success of this program that at our September meeting we voted to offer two scholarships for this year.

I believe that this is one of the most successful programs that the Iowa Honey Producers have implemented.  I want to thank Terresa Jurchen (I have forgotten her married name) for researching this program and bringing to our board of directors.

I really believe this is the great program to help new beekeepers get started and I would ask you all to support this program by volunteering to be mentors.

Submitted by
Arvin and Jeanne Foell

 

THANKSGIVING CRANBERRY BREAD

Printed from COOKS.COM

1/4 c. butter
2/3-1 c. honey
2 eggs
1 c. orange juice
2 c. whole wheat flour
1/4 c. milk powder or 1/3 c. instant
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts
2 c. fresh whole cranberries

1. Cream the butter and honey; beat in the eggs and orange juice.

2. In a separate bowl, stir together all of the dry ingredients (except berries); add gradually to the liquid mixture. Fold in the cranberries.

3. Turn the batter into an oiled and floured loaf pan. Bake at 325 degrees for 1 to 1 1/4 hours. Cool.

 

 

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