Welcome to the Back Yard Beekeepers Association

Save the date for these upcoming events 

New Bee Fundamentals/Special Topics – Tuesday, 4/16 Please register for the Zoom link.  It will be in your confirmation email.  Please join us on the third Tuesday for a timely discussion and answers to your questions! Beginning and veteran beekeepers are encouraged to attend, learn, and share your wisdom. This is a monthly Q & A session held virtually.  Join us to ask your questions or just listen & learn!  All experience levels welcome to join us for both sessions.  New Bee Fundamentals – 6:30 – 7:30 PM Special Topics – 7:30 – 8:30 PM

Mite Workshop – Sunday, 4/21  As a beekeeper, you hear a LOT about mites, but do you know how to find them?  If you do find them, do you know what you can or should do about it?  How often should you check?  Is there an acceptable level of infestation?  What are your options?   Join BYBA Board Member, Bill Riecker to learn best practices when dealing with mites.  Bill will demonstrate how to check your colony for mites and then we will break up into groups to check the bee yard colonies.  Afterwards, we’ll regroup to discuss possible ways to deal with what we find.  

April Regular Meeting – Tuesday, 4/23 Chef Patti Jackson – Honey in the Kitchen – Join us as Chef Patti Jackson, a Michelin-Starred chef, restaurateur, and pastry chef, delights us with a brief history of honey as a culinary ingredient, the special qualities of honey in the kitchen and the advantages of honey in cooking.  Chef Jackson’s talk will include recipes and a small cooking demo with snacks!

About Us
“The mission of BYBA is to provide our membership with a forum for sharing knowledge and mutual interests in beekeeping, and to educate and promote the benefits of beekeeping to the public.“
Welcome to the Back Yard Beekeepers Association. With over 250 members, our association has grown to become one of the Nation’s largest regional clubs for beekeeping hobbyists. Some of our members are just getting started as beekeepers, and some have enjoyed this hobby for years. All share an interest in the wonderful and remarkable world of the honey bee.
The purpose of the BYBA is to provide our membership with interesting and practical information about honey bees and the “how-to’s” of beekeeping. The club also provides the general public with educational programs about honey bees and the benefits of bees and beekeeping in our communities.
The BYBA is a 501(c)3 non-profit, charitable organization.

April Regular Meeting Tuesday, 4/23/24 @ 7:30 PM

Please feel free to join us at 7 to allow time to socialize with other club members.

Chef Patti Jackson

Honey in the Kitchen

Join us for a brief history of honey as a culinary ingredient:

  • The historical uses of honey for sweetening, preservation, brewing and baking

  • The meaning of honey in a world without cane and corn sugar, including honey as sacrifice, tribute, and currency,

  • Celebration and symbolic foods through time.

She will also cover the special qualities of honey in the kitchen:

  • The chemistry of honey as simple sugar

  • Sweetness and flavor profiles

  • Flavor and mixture affinities

  • Caramelization and baking flavors.

  • Traditional uses

  • Advantages of Honey in Cooking – as a thickener, a sweetener, in caramelization, in crystallization, and emulsification.

This delectable talk will include recipes and a small cooking demo with snacks followed by a brief Q & A.

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Patti Jackson is a Michelin-Starred chef, restaurateur, and pastry chef who has worked in New York City for 30 years. Jackson was chef and proprietor of Delaware and Hudson, in Brooklyn.

A proud native of Northeastern Pennsylvania, she grew up in Clark’s Summit, a typical American small town. Originally interested in biology and chemistry, Jackson fell in love with the restaurant business as a teenager, and has pursued all aspects of service and food craft ever since. She is a proponent of seasonal and regional cooking, particularly of the American Mid-Atlantic.

Trained as a Pastry Chef at the Baltimore International Culinary Arts Institute, Jackson worked for such industry leaders as Sutton Place Gourmet and the Pino Luongo organization before taking over the restaurant Le Madri as an Executive Chef in 2003.

Subsequently she was the Executive Chef of the restaurants I Trulli and Centovini in Manhattan. She opened Delaware and Hudson, which was awarded a Michelin Star 2015, 2016, 2017, and 2018.

Jackson has been featured in numerous publications and websites, including the New York Times, New York Magazine, The Washington Post, The Wall Street Journal, Eater, The Infatuation, The Daily Beast, and others. She has participated in events at the James Beard Foundation, De Gustibus, No Kid Hungry, City Harvest, Taste of Washington, Taste of New York and many others. She Has appeared on The Food Network, Mike Colameco’s Real Food, CBS News, Fox News, Ozersky TV and others. She is also mentioned in Anthony Bourdain’s Kitchen Confidential.

She lives in Briarcliff Manor with her husband, Sam Greenfield.

PLEASE NOTE: THIS MEETING IS IN PERSON AND OUR SPEAKER WILL BE HERE LIVE.  Please join us at 7 PM to allow time to socialize and chat with other members of the club.  Our speaker presentation will begin at 7:30 PM.

While our workshops are exclusive to our membership, we welcome the public to join us for our monthly Regular Meetings.  We hope that you will join us in-person for Chef Patti Jackson’s presentation.

Register Here

Our general membership meetings are held on the last Tuesday of most months at 7:30 PM at the Norfield Church in Weston, CT.
Please see our Calendar of Events for details.

64 Norfield Rd
 Weston, CT 06883

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