> Look around, Dixieland. January 27 2012
According to Bon Appétit magazine, the South — and its culture of no-holds-barred, we're-not-afraid-of-you food — is hot. If you want fearless, experimental flavor with sentimental devotion to real, tangible ingredients, this is the place to be.
The February issue of Bon Appétit fearlessly takes on the South, in all its bigness, leading the cover with nothing less (or more?) than fried chicken.
In the "New Southern Pantry" feature, what the foods have in common is that they are traditional southern favorites which come from the earth, like pecans, peanuts, cucumbers and sweet potatoes, but with a twist: hell-fire and spice in the pickles and jelly, chili in the chocolate, sweet potatoes turned to hot sauce. Taste, taste, taste!
What's wildflower honey?
While TruBee Honey is thrilled to be on the shelf with these products, we don't feel as innovative. In fact, some might think us simple because we don't haul our hives around on trailers to collect high-dollar nectar from orange, tupelo and sourwood trees.
But, sometimes, simple is good. Traditional, even. Our bees enjoy nectar from indigenous southern plants — like passionflower and those pesky, pokey blackberry brambles creepin' on everybody's fences.
We don't dictate the diet of our "free-range" bees, and our honey changes every season because of it.
Bon Appétit described our honey as "nuanced," because it always changes. We'll see that and raise it: our raw wildflower honey is so unique, so special, that each distinct vintage is a flavor never to be repeated in Nature again.
Come to think of it, that's what Bon Appétit is getting at. Delicious, hip, of-the-moment flavors, but with old-school ingredients — that's what today's southern foods are all about.