Who: Henry Storch of Old Blue Raw Honey
What he does: Migratory beekeeper and professional farrier
Where: Wren, Oregon

About five years ago, Henry Storch, a budding amateur beekeeper at the time, got a series of calls from thoughtful logger friends petitioning him to come collect honeybee colonies that had inadvertently been brought into logging sites. (The wild bees had been living in the trunks of trees that had been felled by the loggers.) Little did he know at the time that this would be the beginning of a move into professional migratory beekeeping.

This week we’re getting a look at the life of a migratory beekeeper, from the start of the season in the California almond orchards, through the honey flow and harvest. But today, we learn a little bit more about Henry himself, and how it all started.

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From Apartment Therapy → Win a Designer’s Dream Trip to NYC worth over $4000!

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Tired of mashed potatoes and gravy with your roast chicken? Here’s a classic dinner with a flavorful punch of fresh herbs — plus sweet roasted fennel and carrots, which absorb savory juices from the chicken by sharing the same pan.

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They seem like distant memories, but I remember when I used to have all the leisurely time in the world to grocery shop. I could browse the aisles, comparison shop, and even plan meals while in the middle of the grocery store.

And now? Working full-time, as well as having a spirited two-year-old daughter, means that grocery shopping is a sprint to get through the grocery store as efficiently and quickly as possible, always with a list. I’ve honed my grocery shopping skills over the last few years, especially since I used to shop for a busy test kitchen, but I now have one basic rule that I stick to when planning out a big grocery shopping trip.

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Have the spring blues seized you? It’s still chilly, still cold, and warm weather is still a ways off.

But cheer up — I have a cure for your blues. It’s soup weather, and I want to share one of my favorites: a rich, savory turkey (or chicken!) broth, spiked with spicy chili peppers and lime juice, stocked with mushrooms, fragrant rice, and melting strands of cabbage. It’s hot and sour, delicious yet simple, hearty yet light — everything you want right now.

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You can have the turkey. Leave the ham. Prime rib — what’s that? In my house, leg of lamb is the celebratory roast; I love its tenderness and flavor. And, of course, it’s the high season for lamb right now, as lamb figures prominently on both the Passover and Easter tables.

Have you ever roasted a leg of lamb? It may sound intimidating, but the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here’s our remarkably simple, fuss-free approach to cooking a leg of lamb. It will turn out perfectly every time.

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It’s Sunday morning, which means it’s time for bacon. If you’re craving a salty, crispy slice this morning take a spin through our six essentials of bacon, from the weird tip for cooking it on the stovetop, to the best way to freeze it for later.

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12 Pantry Items That Will Last Nearly Forever

I’m kind of a terrible grocery shopper. One of the things that I’ve never been able to do until now is to develop a standard grocery list and a budget for my weekly shopping trips. (And I occasionally go to the store hungry on my way home from a long day.)

So, I’ve decided that the first step in setting my weekly grocery budget is getting a better sense of how much the things I always keep on hand actually cost, and where I can find the best deal. To do that, I’m starting to track the prices at the stores I go to. If you want to do the same thing, here’s how to get started.

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A cast iron skillet is a beautiful tool for any kitchen. While cast iron is often associated with rendering bacon and making meat-heavy dishes, this week I want to show you its vegetarian possibilities.

From a simple egg-bake to decadent crowd-pleasing brownies, this meal plan is sure to add a whole new element to your cast iron cooking. It includes four weeknight dinners to fill out your meal rotation, plus one very serious dessert!

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Spring Recipe: Meyer Lemon Shaker Pie

It’s Pi Day! And not just any Pi Day — it’s 3.14.15, and if you’re reading this the moment it’s published, it’s 3.14.15.09.26. Math! — such a good reason to eat pie.

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