Harvesting honey

St. Catherine’s Montessori seventh graders Tomas Spencer (pictured, left) and Christopher Flores (at right) recently participated in a farm-to-table supply chain. One component is an apiary, where students maintain beehives from which honey is harvested, bottled and sold in the students’ Homegrown Market twice a year. They used a smoker to smoke out the bees, collect the frames of honey, uncap the honey cells, and spin the frames in a hand-cranked extractor that uses centrifugal force to push honey out of the cells and onto the walls of the drum. The honey that collects at the bottom is sieved for debris, bottled and sold.

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