Aloha, sweet flavor.
Pull out the cheese board: We can’t wait to pair this honey with some grilled rustic bread and Gruyère. It’s harvested on the Hawaiian Islands from native tropical plants, and it’s certified organic, to boot. As if things couldn’t get any sweeter, you get to pick from two flavors: Macadamia Blossom (nutty and rich, with notes of vine fruits and molasses) and Wililaiki Blossom (deep and sultry, with a hint of burnt sugar flavor).
Photography by Ty Mecham
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How we'd use this beauty in our own homes.
Creamy, light, perfection. On the table in under an hour. Oh. Yes.
Today's lunchboxes reveal a Middle Eastern influence for Walker's and Addie's lunches. There's stuck-pot rice (it's simple: basmati, yogurt, curry powder, and lime juice), a celery and Israeli cucumber salad (remember, Walker loves cucumbers!), and Fage yogurt with honey. What are you having for lunch?
Today: Tom gets into a tight spot with some bees -- but makes the most of his situation with a honey granola tart. "Crazy-drive, dad, crazy-drive," both girls yell in unison from the back seat of the car. So in the soft yellow light of a warm spring morning, I do. I weave the car back and forth, fishtailing and tossing gravel from the drive into the tall prairie grass all the way up to the bus stop. If it wasn't so fun, it would be an offense to the quiet of first light.