Honeybee Heroes

Inside the hive of activity building Iowa's beekeeping community.

By Haley Banwart | Photos by Joseph L. Murphy

Iowans have long practiced the ancestral art of beekeeping.

In 1886, there were an estimated 6,000 beekeepers in the state. Today, Iowa’s 4,500 beekeepers manage approximately 45,000 hives, which produce roughly 4 million pounds of honey – an impressive output valued at approximately $8 million.

But for the many hobbyists and commercial apiculturists carrying on the craft today, it isn’t all about the quest for something sweet.

Honeybees play a vital role in the health and ecology of our agricultural landscape. Without the quiet and industrious work of these highly efficient pollinators, one-third of the food we enjoy would be missing from our dinner plates.

That makes honeybees one of agriculture’s unsung heroes.

As pollinators, honeybees contribute to the production of more than 90 crops across the nation, many of which are grown in Iowa or depend on migratory colonies.

For example, some of Iowa’s commercial beekeepers temporarily relocate their colonies to California during the cold winter months to provide pollination services to almond orchards.

Altogether, honeybees help Iowans generate an estimated $92 million in state economic value each year.

Iowa’s 4,500 beekeepers manage approximately 45,000 hives, which produce roughly 4 million pounds of honey.

Educating and Inspiring the Next Generation

While the economic impact of Iowa’s modern beekeeping industry is significant, a pair of young beekeepers, also known as apiarists – Ellie Nusbaum and Jason Vernon – are working to highlight the deeper connection humans share with honeybees.

Nusbaum and Vernon are juniors at Ames High School (AHS) and active in the AHS Bee Club. Both students were introduced to beekeeping by family members.

Through their roles as Honey Queen and Ambassador for the Central Iowa Beekeepers Association, Nusbaum and Vernon are using their platform to educate consumers and inspire a new generation of honeybee enthusiasts.

“One of our main goals is introducing Iowans to beekeeping and providing them with the information and resources they need,” says Nusbaum. “It’s always interesting how a lot of people really don’t know anything about honeybees, yet they are critical to our survival and the food we eat.”

“Our work is also about inspiring a new generation of beekeepers,” Vernon adds. “Many of Iowa’s beekeepers have been in the business for a long time, so it’s great when we can get more students and their families involved.”

Beekeeping Behind the Scenes

Raising bees can seem intimidating for beginners, but with preparation and practice, it can be a rewarding hobby, sideline business or full-time profession.

Behind the scenes, the art requires careful observation and hands-on hive management, a balance that varies depending on the season.

“Keeping bees is not like having a pet; it’s caring for an entire civilization of honey-making magicians,” shares Vernon. “There’s a whole world inside a beehive that people often don’t realize.”

A single hive, for instance, can serve as a home for up to 60,000 honeybees that live and work in a highly collaborative society comprised of worker bees, drones and one queen.

Like other agricultural species, a number of pests, diseases and predators can threaten hive health. Adverse weather presents another set of challenges.

The hard work of being a beekeeper is rewarded when golden drops of honey and other hive products are harvested in the fall.

“One of the best parts about beekeeping is that you can harvest every single thing the honeybees make – there’s no waste,” Vernon says. “It’s not just the honey; even the wax and comb are edible or can be used for making soaps, candles and other purposes.”

A single hive can serve as a home for up to 60,000 honeybees.

Without the quiet and industrious work of these highly efficient pollinators, one-third of the food we enjoy would be missing from our dinner plates. A single hive can serve as a home for up to 60,000 honeybees.

Backyard beekeepers are essential to honeybee survival.

Iowa’s Growing Beekeeping Community

Another aspect of Nusbaum’s and Vernon’s roles as honeybee royalty involves engaging with Iowa’s growing beekeeping community. This network ranges from backyard hobbyists that maintain as few as one hive to full-time commercial operators who manage thousands of hives.

“Iowa’s beekeeping community is a hidden gem,” says Nusbaum. “There are so many beekeepers willing to share their experiences and pass down their knowledge, and that’s the most powerful thing when it comes to protecting the future of honeybees.”

Not long ago, honeybees made major headlines when researchers discovered colonies were collapsing at alarming rates. Although pollinator populations are still at risk, backyard beekeepers have played an essential role in recovery efforts and reducing the threats to honeybee survival.

Traditionally, beekeeping has occurred in rural areas, but as interest in the craft has grown, more and more beekeepers can be found in Iowa’s cities and small towns.

“In some areas, bees are considered a form of livestock, so it’s always good to check your local laws and ordinances before bringing bees inside city limits,” Nusbaum advises. “Even if you can’t have hives in your backyard, you can still support Iowa beekeepers by purchasing honey and other hive products at your local store or farmers market.”

Grilled Beef Tri-Tip with Tropical Fruit Salsa

Beef

• 1 beef Tri-Tip Roast (11/2 to 2 pounds)

Lime-Honey Glaze

• 2 tablespoons honey

• 2 tablespoons fresh lime juice

• 2 teaspoons ground cumin

• 1 teaspoon dry mustard

• 1 teaspoon salt

Tropical Fruit Salsa

• 1½ cups diced papaya or mango

• ½ cup diced plum tomatoes

• 2 jalapeño peppers, seeded, finely chopped

• 2 tablespoons sliced green onion

• 2 tablespoons fresh lime juice

• 1 tablespoon chopped fresh cilantro or parsley

• 1 tablespoon honey

Combine glaze ingredients in small bowl.

Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill, covered 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze twice during last 10 minutes.

Meanwhile, combine salsa ingredients in medium bowl. Refrigerate until ready to serve. Remove roast when instant read thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise about 10 degrees F to 145 degrees F for medium rare; 160 degrees F for medium.) Carve across the grain into thin slices. Serve with salsa.

Source: Beef. It's What's For Dinner.

Nutrition per serving: 245 calories, 8 g total fat, 66 mg cholesterol, 443 mg sodium, 21 g carbohydrates, 1.6 g fiber, 24 g protein

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