Gourmets often say that cheese is the food world's analogy to wine, but we think honey is a better candidate. Our food writing idol Edward Behr wrote that "honey, in its extreme variety, is one of the most vivid reflectors of terroir"the idea that food or wine has a "sense of place."
Helene Marshall, "the bee keeper's keeper" at Marshall's Farm Honey agrees. When she talks about the honeys her husband Spencer collects, she offers a quick rundown on how apiary health, weather conditions, and growing seasons create very different products. Even a casual tasting at one their farmer's market stalls reveals a universe of tastes you'll never find on a grocery store shelf. "You'll hear people talk about Sauvignon Blanc or Pinot Noir," to their friends, but those same people will say 'Can you pick up some honey?' as if there's just one." She often sees professional chefs taste through all the honeys and then select a single type to order for their culinary creations.
Photos by Melissa Schneider
Honey honey, how you thrill me, ah-hah, honey honey
