There's a place here in NB where they make sheep's milk cheese...a family from France, and it's really good. I think some times you can buy it in Toronto.
...and now the mystery is solved! Thanks for checking that out - sounds like a hell of a lot of work to make honey but I'm glad they're up for it.
At the other end of the scale, I do remember a beekeeper once told me that honey bees can only poop when they're flying, so I guess it makes sense that honey would come out of the other end...it would be tough collecting it otherwise.
He also told me a story about how they reproduce, which is both tragic and interesting...ah, what the heck, let's go for it...here it is, and apparently true...the male bees (the drones?) that fertilize the queen (I think it's the queen) do so by mounting her from the back. When the "act" is completed, the male bee leans back, his ***** falls off, and he dies. Jeez, talk about a dramatic climax! My partner Terri, who was listening to this story at the same time, told me later that she was amused by the fact that I crossed my legs when the beekeeper told us that one. (Can you blame me or any other male?)
Thanks again for the honey info!
I've never tried sheep cheese. I like goat cheese, though. I like goat's milk, too.
No poo at the bottom of beehives, but rotting old beewieners. hmmmm
I've said a couple things that made my hubby cross his, too.
"(the ones we really love are the truly lazy who come to the till and say "I forgot milk. Would you send someone to get it for me - I don't feel like walking to the back of the store")."- I think they do that for good reason.........It's beyond me why all the staples, bread, eggs, milk etc. are always located at the back of the store.
It has a fairly strong flavour, a bit more 'earthy' than goats cheese, but I enjoyed it in moderate doses. With good wine, of course.
For 'everyday' eating, nothing beats a good old cheddar - back in the early 70s, there was a little Black Diamond cheese plant north of Belleville, Ont; you could watch through the window as they messed around with the curds and whey.
Yeah. We used to hit Armstrong Cheese when we went through Armstrong, BC. That was before that giant jackass Saputo bought it, moved it to AB, and screwed up the flavor. Used to be local range fed cow milk that Armstrong used, but I bet now it's grain fed cow milk.
It wouldn't surprise me in the least. It's artificially saturated or hydrogenated veggie fat. It isn't easily broken down by the body's enzymes and I think I read somewhere where it releases free radicals into the body, too. Les calls it yellow grease.
Yep, and when you add in the artifical colours, stabilizers, and flavourings you have a real greasy chemical mixture totally unfit for human consumption. But hey, as long as the manufacturer paid for their "Heart Smart" logo on it, people will buy it, right? And they call this stuff "food?"
Yep, and make sure you heat those yolks right up so you can transform the fat in them right into artery-clogging bad fat. (Or maybe just poach or boil them, which means the yolks can only get as hot as boiling water - about 200 or 300 degrees (F) lower than a hot frying pan. And guess what? The fats don't turn lethal on ya'! Just make sure the chickens were fed something other than growth hormones, ground up animal parts & rendered blood, and of course, those super bug-producing antibiotics. Woo, those fried eggs are sounding worse all the time!
The average doctor (not the naturopaths) doesn't get a lot of training in nutrition...a few days at best, out of all those years in school. A doctor would be about the last person I'd listen to on food and nutrition, unless - once again - he/she is a trained naturopath...that's different...they do understand food and its impact on health. You still have to make your own decisions of course, but it's always good to gather good advice when doing so.
Never mind the pretty labels...you can take perfectly good olive oil and wreck it by overheating it. And a processed 'food' (like margarine) is very processed.
I tend to ask the dieticians that I know. Most of the GPs that I know do not, as you've said, have any special knowledge about nutrition. Some even drink alcohol!