{"id":9629,"date":"2020-04-17T14:21:09","date_gmt":"2020-04-17T04:21:09","guid":{"rendered":"https:\/\/www.nellylecomtephotography.com.au\/?p=9629"},"modified":"2020-04-17T14:21:11","modified_gmt":"2020-04-17T04:21:11","slug":"putting-the-buzz-into-beekeeping","status":"publish","type":"post","link":"https:\/\/www.nellylecomtephotography.com.au\/?p=9629","title":{"rendered":"Putting the Buzz into Beekeeping"},"content":{"rendered":"\n

I find myself covered from head to toe in a thick white suit, a wide-brimmed hat with a fencing-veil covering my face. Thick gloves cover my hands. I check my belt for my epi-pen\u2014my lifesaver in case of an emergency.<\/h2>\n\n\n\n
\"\"
Rebecca Blair Hickman female Beekeeper<\/figcaption><\/figure>\n\n\n\n

No, I am not planning an adventure into space. I\u2019m about to get up close and personal with beehives at Sheer Falls<\/a>, an artisan beekeeping company nestled into the base of the Blackwall Range and backing onto the vast Uralba Nature Reserve in northern NSW. (And just to clarify my trepidation about the bees, I am highly allergic and carry an epi-pen at all times.)<\/p>\n\n\n\n

The name Sheer Falls is just what it feels like. From where I am standing, huge rock faces shoot up into the sky, covered in lush, green foliage.<\/p>\n\n\n\n

\"\"
Rob and Rebecca at Sheer Falls<\/figcaption><\/figure>\n\n\n\n

When I arrive, I meet Rob and Rebecca Blair-Hickman, a young couple who after 8 years in Perth moved to Pimlico to be closer to Rebecca\u2019s family. They run Ballina Honey, a clean, green and ethical apiary and apply an artisan approach to their honey production.<\/p>\n\n\n\n

\u201cOur generation\u2019s growing curiosity in sustainability and self-sufficiency has put a buzz back into beekeeping,” says Rob, a third-generation beekeeper. <\/p>\n\n\n\n

Beekeeping is a hands-on endeavor and hard to learn from books, Rob says. He learned from his grandfather, a beekeeper in Inverell and his father, who was a Master beekeeper in Nepean, Sydney. His take on modern beekeeping is to use the bees to their full capacity. Not only do the bees pollinate the couple\u2019s own orchard and vegetable garden, Rob sometimes loads them up in a truck to take them to several local chemical-free orchards in the Corndale area. \u201cOne especially \u201cTullamoor\u201d is run by an ex-beekeeper, who grows macadamia and coffee, we are really happy with his ethos and love partnering with him and his family,” says Rebecca. \u201cDifferent types of flowers have different amounts of proteins and we look to vary the diet to keep bees healthy. It\u2019s not good to mono-crop them, a variety of flowers keep our bees in good shape\u201d Rob explains.<\/p>\n\n\n\n

Location is very important for bees and a responsible beekeeper needs to keep his or her hives away from areas where insecticides and herbicides are being used. That\u2019s why Sheer Falls\u2019 location bordering on the Uralba nature reserve is perfect to keep their bee colony in good shape.<\/p>\n\n\n\n

\"\"
The family with their young sons checking the hives<\/figcaption><\/figure>\n\n\n\n

Also important for bee health is to help to keep the nucleus colonies alive over winter, a job that is easier done in the sub-tropical climate of northern New South Wales than in Victoria.<\/p>\n\n\n\n

\u201cWinter in the Northern Rivers is not a true winter although production definitely drops, we don\u2019t close the hives down. We simply reduce the volume we harvest, making sure we leave the bees enough food in case of inclement weather\u201d Rebecca explains.<\/p>\n\n\n\n

The honey<\/a> market is strong at the moment, with increased demand among health- and eco-conscious consumers. As a result, prices for Australian honey remain high.<\/p>\n\n\n\n

As the Blair-Hickmans\u2019 business is also about zero waste, they use all the by-products from making honey to make candles, lip balm, and jubes. The wax is also sold in bulk to other local artisan businesses, such as those making beeswax wraps (another great zero waste product).<\/p>\n\n\n\n

 \u201cThis special honey of ours is made by hand, in small batches and is full of the live components natural honey raw honey contains,\u201d Rebecca says. One of the couple\u2019s best selling honey product is a creamed honey, sought after by many of their friends. Rebecca tried various ways to create this product and finally succeeded. She keeps the secret recipe to herself but lets me in on the fact it is based on a similar procedure as yeast is to a sourdough.<\/p>\n\n\n\n

After harvesting, the honey is cold-gravity filtered through several layers of light organic fabric. And no chemicals are used to clean the equipment. High temperatures need to be avoided to keep the honey\u2019s natural nutrients intact.<\/p>\n\n\n\n

\u201cAll natural raw honey does contain prebiotics, which helps to feed the good bacteria in our gut,\u201d says Rebecca. Prebiotics has components which encourage the growth of the good bacteria in our guts.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

 As a cottage industry, she finds it very important to include her two young boys in the production. Her youngest son loves pouring the liquid wax into the lip balm tubes, while the eldest is already interested in the bees\u2019 pollination site. \u201cThis year both our sons will start their first hive. We want them to develop an understanding of how the insects operate and see the architectural structure of a beehive with their own eyes\u201d says Rebecca. A hive is one of the most outstanding nest building structures in the insect world.<\/p>\n\n\n\n

Rob uses a bee smoker as he approaches the beehives. A few puffs of smoke will calm the bees and enable the beekeeper to open the hive. Looking at Rob and his eldest son slowly lifting a honeycomb filled with honey, I smell warm, earthy, forest floor scents coming from the hive.<\/p>\n\n\n\n

With loud bees buzzing around my head, I suddenly feel very safe in my apiarist suit.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

I find myself covered from head to toe in a thick white suit, a wide-brimmed hat with a fencing-veil covering my face. Thick gloves cover my hands. I check my belt for my epi-pen\u2014my lifesaver in case of an emergency. No, I am not planning an adventure into space. I\u2019m about to get up close […]<\/p>\n","protected":false},"author":1,"featured_media":9631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[109,107,108],"class_list":["post-9629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodies-restaurants-chefs","tag-articlebeekeeping","tag-beekeeper","tag-lifestylephotography"],"yoast_head":"\nPutting the Buzz into Beekeeping - Nelly le Comte<\/title>\n<meta name=\"description\" content=\"Putting the Buzz into Beekeeping, an article about local female Beekeeper Rebecca Blair-Hickman by Nelly le Comte Food and lifestyle photographer\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nellylecomtephotography.com.au\/?p=9629\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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