Jack MacMurray III, exec chef and partner at Sage Urban American Grill, has picked up a new profession – beekeeper. MacMurray started beekeeping this year and now he’s reaping the sweet reward. His two hives, totaling some 45,000 bees, has yielded him 65 pounds – translating to nine quart-size jars – of oozy, sticky, yummy honey, which is landing in specials at the Lynch Street establishment in Soulard.
“It’s so cool,” said MacMurray, who is getting set to winterize the hives. What geeks him out about beekeeping? Seeing those busy bees work 24/7, noting the taste of the honey change with the seasons and – the big kicker – that “honey is the only food on the planet that never goes bad.” Next year, MacMurray will delve even deeper into the honey pot. He plans to add two more hives and expects a yield upwards of 150 pounds.
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This article appears in Oct 1-31, 2010.