2014 Social Tours

Pre-and Social Tour Options

 

matt corbin1.  Eastern KY Pre-Tours, Friday July 25, 2014: Tammy Horn--meet in Pike County, Friday July 25, 1:00 p.m. Walmart, to view American Chestnuts on Bent Mountain, return to Hampton Inn 831 Hambley Blvd, Pikeville, 41501. Phone: 606-432-8181 conf. 84404892. Chef Matt Corbin will be serving honey-themed prix-fixe dinner at the Blue Raven Restaurant. Drinks/tips are extra.
On Saturday, July 26, we tour Underground Portal 31 (http://www.portal31.org) on July 26, and finish with visit to beeyard on a surface mine site. Spaces limited to 20. Please reserve space by July 1, 2014. Participants must pay $20.00 to cover price of underground tour by July 1, 2014.

2.  Western KY Pre-Tour, July 26, 2014, self-guided, Green Palace Meadery at John and Debbie Pace (270.651.6507); Walter T. Kelley's Bee Supply Company (contact: 1.800.233.2899) More details may be forthcoming, such as restaurants, etc.

3.  Social Tours, July 31, 2014, self-guided, maps and GPS info forthcoming in April, 2014

a. Capitol City Tours: Visit Dadant's Bee Supply (1888.932.3268), the KY State Capitol Gardens. Lunch at Serafinas. 243 West Broadway Street, Frankfort, KY 40601 - (502) 875-5599. You need to make reservations for lunch by July 24, 2014.

 b. ShakerTown: Dadant employee Lawson Whitt will lead tour of the Pleasant Hill facilities, end at the river cruise by the KY River Palisades. Lunch reservations required. 3501 Lexington Road Harrodsburg, KY 40330  800.734.5611  This email address is being protected from spambots. You need JavaScript enabled to view it.

4.  Berea "Social" Tour for EAS Thursday, July 31, 2014

Start your tour with a Honey Themed Lunch at the fabled Boone Tavern Dining Room
100 Main St.Berea, Kentucky40404
Phone 1-800-366-9358, Local (859)985-3700
www.boonetavernhotel.com/dining

Hours: 11-2,
Reservations necessary; must mention you want the honey-themed menu
Then head to:
Bill Best and the Sustainable Mountain Agriculture Center
1033 Pilot Knob Cemetery Road

Berea, Kentucky 40403
(859) 986-3204

www.heirlooms.org

Tour hours:2-3 only

Visit Bill Best’s family farm located only ten beautiful minutes from Berea Center. Bill is perhaps most known for his rigorous and long-time seed saving project. He has preserved and made accessible dozens of old-time beans and tomatoes. He and his family also log without causing damage to the woods, use a solar dry kiln for their lumber, and grow crops that they sell at the Lexington and Berea farmer’s markets. And Bill is a great storyteller! Note that to visit this farm you must be there by 2:00 when Bill will begin his approximately 1 hour tour. To get there: Head east from Berea College/Boone Tavern on Highway 21, also known as Big Hill Road. After about a mile turn left on Highway 1617 or Blue Lick Road. Continue for 2.4 miles. Then right on Pilot Knob Cemetery Road for 1.3 miles.

After you finish at the Sustainable Mountain Agriculture Center, head back to town and visit:

Gastineau Studio
135 N Broadway, Berea, KY 40403
hone: (859) 986-9158
www.gastineaustudio.com
Hours: 10-5
Artist Ken Gastineau’s studio is located in Berea’s Old Town Artisan Village. He specializes in jewelry and sculpture made of lead-free pewter. His designs are inspired, in part, by Kentucky’s culture and natural world, including the honeybee.

AND

Berea College Farm Store and Robert Spence Beekeeping Exhibition
311 North Main St.
Berea, KY 40403
859-985-3685
Tuesdays-Fridays 2 pm-6:30 pm

The Farm Store serves as the outlet for the products raised on Berea College’s farm. Students gain hands on farming experience while learning about value added agriculture and local foods systems.   The Store sells fresh vegetables, fruits, herbs, grains, beans, mushrooms, honey, pork, beef, chicken, and more.   Also at this site will be an exhibit of historic photographs and other documents about Kentucky beekeeping mounted by Berea College’s Special Collections Library from their archival holdings.

5.  Lexington Social Tour for EAS Thursday, July 31, 2014

Start your tour with a honey themed lunch at:
Azur Restaurant
3070 Lakecrest Cir #550, Lexington, KY 40513
(859) 296-1007
www.azurrestaurant.com
Hours: 11-3
Reservations necessary; must mention you want the honey-themed menu
Then head to the University of Kentucky's research farm where Pro. Rich Mundell is experimenting with new
nectar-producing hybrid tobacco plants. The honey is a light varietal that seems to have low-crystallization properties.

3250 Ironworks Pike, Lexington 40511
Phone: 859-420-7424 (Dr. Mundell's cell)

Directions to UK Research Farm: From downtown Lexington, this will take you about 20 minutes (approximately 8 mile via Newtown Pike (Highway 922). Drive north on 922; left on Ironworks Pike. Take the first left onto the farm (Agronomy Drive). There is a black iron gate with a sensor that opens when a cars approaches it. Meet at the first building on the right. Dr. Mundell will have signs up and a parking area labeled.
Hours: 1:30 p.m. (stop will take about 30 minutes)

Then head back into Lexington to 4th Street Farm, a small urban farm, including bees and chickens, in the heart of the city:
4th Street Farm
262 E Fourth St, Lexington, KY 40508
Phone: 859-243-8741
Hours: 2:30-3:30 p.m.
Sherry and Geoff Maddock will give you a tour of their organic farm. Initially, they were the keepers of an elaborate backyard vegetable and fruit garden but when the house next door burned and was razed, they bought the long deep lot and 4th Street Farm was born. Besides more vegetables they have added chickens and 5th Street Apiary (Grant and Jess Clouser), tends a beehive at the farm.

A few minutes away is the 6th Street Breadbox district, a rehabbed bread factory where entrepreneurs and artisans of all types have collaborative workspace. Here you will tour:
FoodChain
501 West Sixth Street, Lexington, KY 40508
(859) 428-8380
Hours 3:30-4:30 (this is one component that has a definite start and finish time)
Executive director and founder Becca Self will explain how FoodChain raises tilapia fish fed in part by the spent grains used in the adjacent beer brewery, West Sixth Brewery. The waste produced by the fish fertilizes the greens growing in the same aquaponic system. Both greens and fish are used next door in Chef Ouita Michel's Smithtown Seafood. A honey-infused beer—honey firkin--in honor of EAS will be available for purchase. The brewery will also provide a short tour (10 minutes) of their beer making process. West Sixth is part of the Breadbox complex. Return to EKU for Catfish Buffet and Auction at 6:30 p.m.