Join our host from the hive, archaeologist Justin Pargeter, taking us behind the veil of physical apis melliferous entomology into the deep unchartered interior waters of the ancient honey bee as depicted on the rock cave walls of Justin's ancestral home of South Africa. 
 
Southern Africa, and South Africa in particular, has one the richest rock art records in the world. Anthropological and historical studies over the past century have led to a detailed understanding of these ancient art forms and their link to hunter-gatherer spiritual beliefs. In particular, notions of spiritual potency and shamanism are intimately associated with bees and honey in these societies. This talk focuses on the role of honey and depictions of bee-related imagery in the lives and belief systems of southern African hunter-gatherer communities.

 

 

 

 

Choose Between Classes From 2pm-5pm & 6pm-9pm
 
For details contact Dean and Ramona: www.beeuntoothers.com


 

  • 2 tablespoons Atchafalaya Louisiana Honey
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 medium cloves garlic, peeled
  • 1 large green bell pepper, cored, seeded and chopped
  • 2 celery stalks, diced
  • 3 tbsp fresh Italian parsley, minced
  • 4 oz extra-lean smoked ham, cut into 1/2-inch cubes
  • 5 oz boneless, skinless chicken breast, diced
  • 1 large bay leaf
  • 1 tsp cayenne pepper
  • 1 can (28 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 3/4 cup brown rice, uncooked
  • 1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces
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    Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

     

     Recipe is adapted from epicurious.com

     
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