The company is devoted to keeping bees the natural way.
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From sweet pepper-Asiago to garlic-rosemary, there’s a pizza crust flavor for every topping.
An easy way to sweeten your day.
Last year, Christina Shellhart launched a new product line, Fleur de B, which pairs infused honeys with signature tea blends.
It's the ultimate sweet and savory topping.
Owners Erik and Rachael Messner harvest both straight from their own hives, as well as sourcing from nearby beekeepers.
The farm’s new honey sticks and honey dippers are the perfect additions to tea, coffee and smoothies.
Flavors range from vanilla, chocolate and salted caramel to cherry blossom, peach Melba and elderberry, but they all highlight one special ingredient: local honey.
Sweet Sensations is an entrepreneurship program to teach business basics in real-world settings to teens in The Ville neighborhood north of Downtown St. Louis.
Chef Chuck Friedhoff shares his recipe currently being served at Butler's Pantry. Eventually, he plans to use his own natural honey to use in the recipe.
The St. Louis chef is working toward raising hives at or near Butler's Pantry to use the honey in cooking.
Maude’s Market is spreading the word on a special opportunity this weekend to see the origin of the honey the Dutchtown shop sells.
For school lunches, this is a great dish with which kids can lend a helping hand.
Average in height and a tad on the wiry side, Joy Stinger, 75, is sprightly, sharp and delightfully warm. Her salt-and-pepper tresses are wove…
Dave Hillebrand at Prairie Grass Farms raises some amazing lamb in New Florence, Mo. Grilling these tender chops outside over an open flame will offer amazing intensity of flavor. Make sure you build a two-zone fire to sear the chops on one side of the grill while finishing on the other. Pairing these with some sweet, caramelized roasted Brussels sprouts and some Martin Rice Co. long-grain rice will ensure that this main course elevates you into the Dinner Party Hall of Fame.
Chef Kathy Schmidt of Steven Becker Fine Dining recommends Black Jewell popcorn, very thin, hulled popcorn from Southern Illinois for this recipe.
