We beekeepin’ it cool in the summer heat, with Andrew’s Honey.

An interview with accomplished beekeeper, Andrew from Andrew’s Honey.

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Tell us about your origin story! How’d you get started?

I got started young, its our family business.

How long has the business been around?

Since the 1800s.

Wow, thats no joke! Is it true that honey is safe to eat forever?

Honey is the only food that never spoils. Its not like a marriage or children, honey never goes bad!

What goes into creating your product?

Well, its mostly the bees. They find the flowers, gather the nectar, mix it with enzymes in their own bodies, and through their own special alchemy they render that into honey.

How many bees+beehives do you manage?

Many many many many (many many many).

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Do you have any special process you apply towards the creation of this honey that is outside of the norm?

No twists, we’re very traditional.

1. We remove the honey from the beehive,

2. We centrifuge it.

3. Gravity feeds into the tank.

4. We filter out the wax with a cheesecloth.

5. Pour that honey into bottles.

Its all unheated. Its all raw!

Whats something most people don’ t know about honey?

Most people don’t know that there are different varieties of honeys based on the nectar source. There are about 300 types of honeys produce in the u.s. and 1000s throughout the world. All depending upon the type of flowers from which the bees took their nectar. Its not to do with the type of bee its to do with the type of flower.

What is your personal favorite thing bout Honey?

Personally, I like working with the bees themselves. I find it meditative, and a nice way to spend the day.

Bee populations are dropping. Whats one thing people could do to help out?

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One thing people could do is to buy honey at their local farmers markets. Buy local honey, get to know the beekeeper her- or him- self, rather than buying honey from a big box store. Its better for your health, better for the carbon footprint of your product, and better for the bees.

Where can people find you?

Union Square on Wednesday and Saturday, or at AndrewsHoney.com

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For all things Honey visit:

Andrew’s Honey proudly Supports: 
Bees without borders
NYC Beekeepers Association

How to get fresh on Valentine’s day

An interview with Abra Morawiec, aka “Feisty Farm Girl”. Co-owner & operator of Feisty Acres.


Buymeby: So tell us about yourself how did you start out? What’s the story behind the name Feisty Acres?

Feisty Farm Girl: I began working on other people’s farms here in the United States in 2012 I started on the North Fork of Long Island. I was working on a commercial organic vegetable farm and I used to do the farmers market for them in West Hampton Beach on the South Fork of Long Island and I gained a reputation of being both charming and feisty as a vendor there. Always very nice to the customers, but if a customer was getting too sassy I had no problem telling them to go along their way. So we had some regular customers of ours call me the feisty farm girl.

Buymeby: Hah!

Feisty Farm Girl: Yeah so when my boyfriend and I started feisty acres in the fall of 2015 there was no question about it, because my boyfriend is also kind of spicy, that’s what the name had to be. Also, we leased our lands because we’re young beginning farmers so we can’t really afford to purchase land where we are right now. We figured that feisty acres would be a good name no matter where our farm had to move to! So that’s the story behind the name.

Buymeby: That is a beautiful story!

Isn’t there something like a new tax break for small farmers, so they can keep farming near New York City or something like that?

Feisty Farm Girl: Believe it or not because our farm is an S corporation the new tax bill is going to help us a lot. About 20 percent of my income will be deductible.

Buymeby: Oh wow!

Feisty Farm Girl: Yeah, so I mean it helps my small business out a huge amount. You know, whether or not you like Donald Trump, it’s good for small businesses like myself. Maybe not so good for people who DONT own a small business, but maybe more people will go into opening small businesses!

Buymeby: What goes into creating your product? what’s the process like from start to finish?

Feisty Farm Girl : Well so we only have two things today because it’s the middle of winter, but we have fresh quail eggs. Which I don’t make, my girls [quails] take care of that! My girl quail… my lady quail… they’re also called hens, like chickens! We have about 400 on the farm right now in the middle of winter and in the middle of summer we’ll have up to 500–600 laying hens.

Buymeby: WOW, thats alot of hens!

Feisty farm girl: It’s not, it’s not a lot! Because basically in May through December we’ll have anywhere between like 1,000 to 2,000 birds in the property because we also do meats. Yeah, so we have the fresh quail eggs and then we have the pickled quail eggs over here.

My boyfriend and I make all of the pickled quail eggs. We also slaughter all of the birds. So Chris and I are there from chick-to-plate with everything that we sell!

Buymeby: That’s beautiful


Feisty Farm Girl: These pickled quail eggs are pretty sweet because we make them in a commercial kitchen that is owned by our friends backyard brine.What we do is we lease their commercial kitchen space. They’re a very successful pickle company and they make a really excellent brine!

We really wanted to combine forces with them! So Randy and Cori Kopke who own the company, they make us a batch of brine every week to use in our pickled quail eggs! Chris and I hard boil our eggs, and we peel them. This week we did over 1,000 quail eggs!

Then what we do is we put all the different ingredients in the jars. Things like dill, spice mix, garlic etc etc. then we put the quail eggs in, and then we pour the hot boiling brine in and cap everything up and then we put them in the fridge. They’re a refrigeration only product.The reason we do that is, because Chris and I have found that when we shelf stabilize them, when we put them through a hot water bath process, it drastically changes the texture of the egg to be a little bit too rubbery.

This texture of this egg, and I know you’re vegan*looks at Carlos from Buymeby*

Buymeby: Hah, I used to slaughter too, when I was little! (Carlos grew up in farms/ranches)

Feisty Farm Girl: There you go! But yeah, the texture of these is really great. They’re nice and firm like a hard-boiled egg but they’re not too rubbery and they have a really salty vinegary bite to them. We have spicy ones. We have smoky ones. We have a classic dill one. We have ones with turmeric and ginger in them.


Buymeby: Oooh Anti-inflammatory!!!

Feisty Farm Girl: Yes it is! Also, tying into the whole Valentine’s Day thing coming up soon, we have our beet and dill pickled quail eggs(pictured to the left). You can actually see how the beet juice penetrates the white of the egg and it makes it really nice and pink and the inside is still nice and orange!


Feisty Farm Girl: So what you can do is cut these eggs in half and put a little caviar on top. And that’s how you get fresh on Valentine’s day!

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For all yummy things quail visit:

For all yummy things brine pay a visit to:

To learn to how get fresh food on any day of the year from amazing small & local vendors visit us at:

❤ Buymeby Team