By Chef Annie Greenslade
Surrounded by Texas wildflowers on a crisp Texas spring morning with the steady hum of thousands of bees beginning their intensive work, Burleson’s Honey delivered something far more immersive than a standard tasting event. This was a firsthand look into one of Texas’ most enduring agricultural legacies — and it involved stepping directly into the world of the hive.
Chef Mallory Atkins, of the beloved “Farm to Belly,” and I suited up in full beekeeping gear before approaching active hives buzzing with life. There is something simultaneously thrilling and humbling about holding a frame directly from inside a hive, completely covered with live bees still working. What initially feels chaotic quickly reveals itself to be astonishingly organized.
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