Saturday, March 1, 2008. This hands-on workshop demonstrates manufacturing creamed honey as students help instructor Rob Green prepare his own creamed honey for sale.   

The process, known as the Dyce Method, has been known for over a century, but Rob adds additional information he as discovered as he makes his own. No charge for this workshop, as students are trading their volunteer labor in lieu of a class fee.

Because of the high demand for this hands-on class, registration is limited to past graduates of the Indiana Beekeeping School. "It's just not possible to include the general public," Green said.

Adequate preparations & precautions

Although honey is conceded to be a safe food product, requiring a minimum of precaution for food spoilage, the Indiana Beekeeping School takes food safety seriously. All students will wear head covering and gloves, even after careful handwashing.

Participants are also cautioned not to attend if they have a cough or illness. "We're doing the best we can to protect the high reputation of honey," Green said.

 Originally planned as two half day seminars, Green is expecting to turn into into a single, longer seminar based on the preferences of the students. Everyone's time is valuable. Students go home with experience, recipes and a sample, and Green gets his honey mixed and bottled, ready for sale within a few weeks.