Natural beekeeping is a whole new way to keep bees. But going natural covers much more than just bees. It involves all agriculture. And it involves all of us.
Personally, I have a hard time understanding how, as I watch this earth’s resources shrink, and the populations grow and agricultural problems increase, just how traditional agricultural models will meet this crisis.
Some, especially those who have a long career or are heavily invested in traditional agricultural practices, sometimes have a hard time understanding what ‘natural’ is all about. It seems like another fad, or a new buzz word. Something to get in the way of progress. Something to confuse the issues. A pipe dream!
But results are telling. My natural beekeeping was the most productive beekeeping I’ve ever experienced. It’s based on understanding and maintaining relationships rather than pushing the bees for maximum production.
What I’ve experienced on a small scale with bees is being replicated, in another area of agriculture, on a large scale. The principles are the same. Take a look at this:
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie’s honeymoon he’s enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
What do you think? Not only is natural a socially and environmentally responsible way to keep bees. It can become the a great model for feeding us all. And if the same kind of results are found in other areas of agriculture, like I’ve experienced with bees, the future is full of hope.