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A Beekeeper’s Letter:

Back in 2003, bees started as a hobby as I continued my hectic career in publishing as the associate publisher at More Magazine and in 2008, the Vice President, Publisher of Woman’s Day Brand Group. But when I was with the bees I found myself totally immersed in the moment and thought of nothing else.

Everyday, I became more and more mesmerized by our bees’ work ethic. They are social creatures that work for the benefit of the group to produce the most optimal results for their colony. They are efficient, super-organized and have a strong sense of community. This really got me thinking. It was time to reevaluate my life. It was time to think about a change and literally become more like the bees.

In 2010, with multiple hives housing what I know are the happiest bees in New York State, I said goodbye to publishing and created Catskill Provisions, a premier artisan food company with the mission to produce %100 raw, local products.

To make Provisions, I now manage over 700 hives in Delaware and Sullivan Counties as well as one hive on West 10th Street in Manhattan, and only work with local farmers and beekeepers. With our two seasonal Wildflower Honey, you can taste what the bees taste–clover, apple, pear blossom in the Spring and chestnut, maple, and asters in the Fall. We tap over 2,000 maple trees upstate for our syrup, hoping in the process to bring long overdue attention to this delicious New York sustainable resource. Catskill Maple Syrup is also cooked down to make our Maple Sugar that has endless uses. We just launched our new Organic Pancake/Waffle Mix made from organic wheat grown and milled in New York, our bittersweet Chocolate Honey Truffles infused with our Fall Honey, and our 4 flavors of Cocktail Rimmer/Food Rubs.

Catskills Provisions is going into 2013 with excellent press, giving attention to the high quality of food products that are possible in this area of upstate New York. We have a lot of new products in development and look forward to sharing them with you soon!

 

Sincerely,

Claire Marin