For many, the sound of a buzzing bee can be a terrifying experience. The thought of a painful sting can deter anyone from stepping near the potential 14 mm threat. For Grand Rapids Community College Culinary Professor, Audrey Heckwolf, it’s quite the opposite.
“Honey bees, as well as other pollinators, are responsible for one in every three bites of food,” Heckwolf stated. “Unfortunately, honey bees are under attack from pesticides, parasites and other environmental issues.”
Having been interested in bees for a long time, Heckwolf studied for a whole year before buying her first bees. After a two-year process, help from many partners, including the Grand Rapids Bee Keeping Club and support from the college, Heckwolf was able to open up GRCC’s first-ever learning apiary at the Leslie M. Tassel MTEC building.
According to the Bee Conservancy, more than 2,000 of North America’s native bee populations are in decline. With the rise of technology and people spending less time outside, experts say learning apiaries, such as Heckwolfs, are more important than ever to protect the remaining species that continue to provide food and support plants in our country. They not only provide habitat but also a place for people to grow empathy for the species and all that they give.
“Education is the key. Teaching people not to be scared of bees and what they can do to help these fascinating creatures thrive benefits this generation and generations to come,” Heckwolf wrote.
Now that the apiary is fully operational, it will take time for the bees to build up the amount of honey to sustain themselves for the winter and to produce honey to sell. This isn’t stopping Heckwolf on her journey of passing on knowledge.
“Just like most of us, the bees tend to hunker down during the very cold months. Even though they may not be as active, it is a great time to learn,” Heckwolf stated. “Many bee conferences are held during the winter months, and I am currently working on having a one-day ‘bee school’ on campus in January.”
Unlike many animals that hibernate during the cold season, bees remain active in their hive. Clustering together and vibrating their wings to produce heat for survival, Heckwolf noted that it takes 80 lbs of honey to sustain these providers.
Harvesting of the honey is estimated to start next year as the hives mature, and the possibilities for this learning and honey are endless. The potential of a Beekeeping 101 course at the college could enhance not only culinary students’ learning, but also students interested in feeling more connected to the processes of the environment.
“When there is honey to harvest, the process will happen in the culinary kitchens. It is certainly an option to highlight the honey on The Heritage menu, but ideally, I would like to coordinate the sale of the honey to support the apiary,” stated Heckwolf.
Currently the supervisor of the apiary functions at the college, Heckwolf hopes for more people to join in taking care of the bees.
“I am hoping to identify a few others on campus that are interested in taking on a larger role. They don’t need to have any pre-knowledge about keeping bees,” Heckwolf wrote. ”They just need a willing spirit to learn, commit, and get involved.”
The GRCC Apiary website provides more information on how students and staff can learn about and take care of this important species.
