Pages
Categories
- Alain Gayot
- André Gayot
- Atlanta
- Atlantic City
- Australia
- Automobiles
- Aviation
- Baltimore
- Books
- Boston
- Caribbean
- Charity Events
- Charleston
- Chicago
- Chocolate
- Cooking
- Cruises
- Dallas/Fort Worth
- Design
- Detroit
- Dining
- Dubai
- Events
- Fashion
- Florida
- Food
- France
- Gastronomy
- Gayot Dinner Series
- Hawaii
- Hot 40 US Restaurants
- Hotels
- Houston
- Italy
- Jeff Hoyt
- Jennifer Olvera
- Jersey Shore
- Las Vegas
- London
- Los Angeles
- Mexico
- Miami/South Florida
- Movies
- Museums
- Napa Valley
- New Mexico
- New Orleans
- New York
- Newsletter
- Orange County
- Paris
- Puerto Rico
- Restaurant Issue 2011
- Restaurant Issue 2012
- Restaurant Issue 2013
- San Antonio
- San Diego
- San Francisco/Bay Area
- Seattle
- Showbiz
- Sophie Gayot
- South Pacific
- Spas
- Sports
- St. Louis
- Tea
- Top 40 US Restaurants
- Top Chef TV Show
- Travel
- Travel Special
- Video Interviews
- Washington DC
- Wine, Spirits, Beer & More
Archives
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- August 2008
02
Dec
Who can possibly remember when they first had it? The fact is it’s ever present. It’s very good for you in many ways, it never goes rancid or bad and yes, it’s very sweet. My worry is that I had heard that “killer bees” were decimating honey bees worldwide and that without bees there would be no life left on earth.
Is that what took the dinosaurs in the past? Where do bees come from and what do they do? Will I be able to continuously put honey in my tea? So I headed over to the Hollywood Roosevelt Hotel where the National Honey Board held a media event and grilled a couple of board individuals on some serious questions. I needed to know if we are in trouble and where my honey would come from in the future.
The issue at hand is CCD (Colony Collapse Disorder) which actually is more of a syndrome. Preliminary research points to stress, viruses, climate change, immune deficiency and cell phone usage as primary reasons for the decline in the population of bees worldwide. Less bees, less honey, and that’s what the board is reporting.
The U.S. has been forced to import more honey than ever before due to diminishing production levels in the homeland. Perhaps we should talk less on our cell phones; perhaps we should spray fewer pesticides. Sting my behind anytime you want, but I need my honey and we need these bees for pollination. Without pollination, our food supply vanishes, get it?
Bruce Wolk, Director of Marketing for the National Honey Board brought me the good news that the so-called “killer bees” (actually Africanized bees) also produce honey and account for most of the organic honey that we import from Argentina. The National Honey Board website links to a multitude of sites that will tell you everything about honey that you ever wanted to know. The organization raises funds for research, promotes use of honey and organizes honey cooking competitions. I asked, “Did you guys have anything to do with the recent bee-themed movies, Bee Movie and The Secret Life of Bees?” And the answer was, “Yes, we were sponsors.”
Funding for the National Honey Board comes from honey bottlers and importers. An interesting fact I picked up is that worker bees live for only 45 days while queen bees live up to three years. Although bees can travel up to five miles, they usually hover in a very restricted perimeter. Which is why, by using different blooming cycles and moving hives around, you can get wildflower honey in the spring and orange blossom honey later on.
Throughout the informal interview, Bruce and I sampled delicately prepared honey-laced dishes by local and natural food product user, chef Neil Fraser of Grace fame, all washed down with honey-based cocktails. I also learned about honey nutrition facts from Mitzi Dulan, RD and even got a honey facial from Christopher Watt Esthetics salon—famous for its celebrity clientele. All products used for the facial were made in a blender right on the spot using fresh fruit and… honey. What a sweet time it was.
- A honeycomb
- Bruce Wolk and Alain Gayot
- Honey Tasting
- Neil Fraser and Alain Gayot
- Mitzi Dulan RD, Alain Gayot and Christopher Watt
Christopher Watt Esthetics in West Hollywood is a favorite celebrity spa. His clients include Halle Berry, Jennifer Lopez and Rose McGowan. If you would like to try the honey facial I got at home, here is the recipe:
Honey and Gold Luxe Facial
1/3 cup pure honey
1/4 cup papaya, peeled, seedless
1 banana
1 Tbsp. Chamomile tea
24-karat gold leaf sheets
Mix together honey, papaya, banana and Chamomile tea until blended. Apply to clean skin and leave on for 10 to 15 minutes. Remove, and apply gold sheets to entire face and neck. Leave gold on face for 15 to 20 minutes, and rinse with water. Apply your favorite moisturizer.
Note: Remember to use only 24-karat gold and all-natural honey.
Check here for more honey spa products
1 Comment »
RSS feed for comments on this post. TrackBack URL





















Hello Alain!
It’s hard to believe I’m seeing this for the FIRST TIME!! Oh my, how time flies! Brings back many wonderful memories of all the great things I got to try out using Honey as my main skincare ingredient : )
I’m at a new location now in Los Feliz, Ca called Dtox Day Spa http://www.dtoxdayspa.com
If you’re ever in the area you must come visit!
Hope all’s well with you!!
Best regards,
Christopher Watt
Comment by Christopher Watt — September 28, 2011 @ 11:14 pm