Unveiling Lanternfly Honey: A Unique Beekeeping Endeavor in Pittsburgh
Transforming an Invasive Species Nuisance into a Culinary Delight
Beekeeper CJ Newman, a sustainable beekeeping expert in Pittsburgh since 2005, has pioneered an innovative honey product that aligns with the region's latest invasive species, the lanternfly. Aptly named Lanternfly Honey, this unconventional creation has intrigued the local community and evolved into a culinary sensation.
In 2020, beekeepers in Philadelphia, including Don Shump of Philadelphia Bee Co., discovered an unusual-tasting honey in their hives. Initial concerns about pesticides were alleviated when tests revealed lanternfly DNA and ailanthone, a chemical found in the sap of the Tree of Heaven, a favored food source of lanternflies. Despite reservations from many beekeepers, Shump recognized the honey's potential and embraced it, naming the product Doom Bloom.
Doom Bloom quickly gained popularity, especially when paired with cheese, becoming one of Shump's bestselling products. The unique combination of world events in 2020, including the pandemic, the lanternfly invasion, and other crises, contributed to the honey's name, reflecting a sense of impending doom.
In Pittsburgh, Newman, who runs Apoidea Apiary, observed the arrival of lanternflies in her colonies in 2021. The proximity of Tree of Heaven, lining industrial zones along Pittsburgh rivers, resulted in a higher concentration of lanternfly honey in Newman's hives near downtown Pittsburgh.
Lanternflies excrete honeydew on their food sources, which bees collect and bring back to the hive. Newman's 2022 harvest yielded 400 to 500 pounds of lanternfly honey, characterized by a smoky flavor with salty undertones, akin to Honey Baked Ham or bacon.
While other beekeepers expressed concerns about what to do with the lanternfly honey, Newman saw it as an intriguing opportunity. She plans to sell the honey, among other bee products, at her upcoming cafe gallery, CoNectar, set to open in Millvale in February 2024.
The taste and potential culinary uses of lanternfly honey have garnered attention, with Shump suggesting pairings with charcuterie boards and burgers. Despite the controversy surrounding lanternflies, Shump emphasizes the positive aspect of creating something valuable out of an invasive species, drawing parallels to a similar initiative involving Japanese Knotweed.
As lanternfly honey continues to make waves in the beekeeping community, both Newman and Shump exemplify how innovative thinking can turn challenges into opportunities, offering a unique perspective on sustainability and culinary exploration.
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