The Russians Are Coming
Hays Honey and Apple Farm
Ken Hays is wild about bees. He began beekeeping as a hobby in 1968. He would continue working as an air traffic controller until 1988, when the bees claimed him full time. With fellow beekeepers Joe Wesbrook and Andy Duran, Hays covers New Mexico with more than 150 hives and gathers a thousand pounds of honey every week. They collect spicy tamarisk (salt cedar) honey from Socorro, mesquite from T or C, sweet clover from “up north,” desert candle from southern New Mexico, and varieties including early and late summer, floral and more. With permission from farmers, the Bureau of Land Management and the forest service, he places hives on land where the pollination often benefits the local agriculture and flora. The honeys range in color from pale gold to deep amber, and their flavors reflect the bees’ foraging areas.
Bailey’s on the Beach
The concept of Bailey’s on the Beach, at Central and Girard, seems to put some people off at first, most notably because it’s not situated on a beach. On the other hand, “Bailey’s on the Taco Bell Parking Lot” doesn’t have the same ring. In any case, a few minutes on the restaurant’s third story deck at sunset will earn Bailey’s the benefit of the doubt.
Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.