> Eat the Press February 22 2014
We love the emphasis magazines and boutiques are placing on food now.
Small-batch offerings, with an emphasis on knowing where your food is grown or made, are all the rage, and we're tickled to be featured in two lifestyle magazines right now.
The March 2014 issue of Southern Living is a double-whammy of attention for us. Our creamed Tennessee Snow honey is on page 95 with a big feature about cooking with honey. The SL website fleshes out the piece with an article "We're Sweet on Southern Honey" that profiles our creamed honey and our 2013 Tennessee Spring vintage.
In addition, our Summer Wildflower honey appears on page TN8 (between pages 61 and 62 — it's like the Harry Potter train platform 9 3/4 that only Tennesseans can see). We're there with a full-page feature on Batch, a subscription box company based in Nashville that was kind enough to include our honey in its debut "Rise and Shine" box.
We're also thrilled to be on the ingredients list of our friend (and owner of Piebox) Adrienne Blumthal's latest pie recipe on MarthaStewart.com. She makes a good point, that honey is a good substitute for fruit during the bleak winter months.
After all, honey is the concentration of nectar from thousands of flowers and plants. Her Honey Goat's Milk Pie recipe might just tied us over until spring.