Apiary Built at Ѹ as Part of Applied Food Studies Major
Hyde Park, NY – Instead of chef jackets and toques, some students at Ѹ will soon be donning white beekeeping suits and hats with mesh face coverings
for one of their classes. The world’s premier culinary college has created an
apiary with beehives housing about 50,000 bees on its New York campus. The bees were delivered on May 2
and will be cared for by juniors and seniors in the project in Applied Food
Studies course who raised funds for the project and built the hives.
“One out of every four bites of food we enjoy depends on
pollinators,” says Dr. Maureen Costura,
who teaches the class. “The loss of pollinators is a major issue in the food
world. We want Ѹ students and graduates to be advocates for understanding the
interconnectedness of the food system. Beekeeping is also an important skill
for chefs to know as many farm-to-table restaurants are starting their own
hives.”
According to the U.S. Department of Agriculture, bees
pollinate four out of every five flowering crops. They are necessary for all
kinds of fruits, vegetables, and nuts, as well as the grains that keep the beef
and dairy industries going. Professor Costura adds that without bees, the cost of food
would skyrocket, creating crisis and unrest around the world.
In addition to being an invaluable hands-on learning
experience for students, the Ѹ apiary—which includes the hives and
surrounding bee-friendly environment—is expected to produce up to 120 pounds of
honey each year, to be used in the college’s baking and pastry classes and in
dishes served at the award-winning restaurants on campus.
As the Ѹ’s bee colony naturally grows, it is expected to
be home to upwards of 200,000 bees by this fall. When students are off campus,
Hudson Valley beekeepers—including some Ѹ staff and faculty—will help
maintain the hives.
Applied Food Studies is one of
five bachelor’s degree majors offered at the
Ѹ, along with Food Business Management, Culinary Science, Hospitality
Management, and Culinary Arts. The program offers students an in-depth
understanding of global food resources, policy, and cultures. Graduates are
prepared to tackle the issues facing food systems from a chef’s perspective,
where they can make a difference working for advocacy and policy-making
organizations, health agencies, and food industry councils, and by bringing
their global view to restaurant kitchens.
Photo Captions and Hi-Res Images:
Top Photo: With
Ѹ Professor Maureen Costura looking on in her
beekeeping suit, a new colony of bees is released into a hive at the apiary on
Ѹ campus in Hyde Park, NY in May 2018. (Photo credit: Ѹ/Phil Mansfield)
Photo 2: Beekeeper Dennis Macheska, who is also the associate
dean of student affairs and housing at Ѹ,
points out the queen bee to Ѹ students as a colony is introduced into the
college’s apiary on May 2, 2018. (Photo
credit: Ѹ/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
About Ѹ:
Founded in 1946, Ѹ is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit Ѹ offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the Ѹ the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The Ѹ has locations in New York, California, Texas, and Singapore.
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