Chermine Sleiman Haidar
The Annual AUB Honey Day Event took place on Wednesday, April 19, on a stand next to Ada Dodge Cafeteria.
The colorful kiosk attracted students and faculty members from all over campus, all eager to taste the honey produced by the very hands of their fellow AUB students – and, of course, the bees.
Three kinds of honey were sold on this day: oak honey, orange blossom honey, and eucalyptus honey.
The apiculture class at AUB looked after the bees in the labs throughout the semester, checking up on them regularly, learning about their way of living, only to extract honey and sell them by the end of the semester on this well-known Honey Day.
The event is not only about making profit, but also about raising awareness on the importance of bees, and showing appreciation to what they bring to us.
The extinction of bees would have alarming consequences to human life, as it would immensely impact the food chain we live by.
As said by the wise words of Albert Einstein, “mankind will not survive the honey bees’ disappearance for more than five years.”
Maintaining the wellbeing of the bees is therefore a major goal of the apiculture class.
When preparing for Honey Day throughout the semester, students of the honey-making class told Outlook that the bees are in no way abused or endangered.
The entire process of producing the honey is conducted in an ethical way, with no resort to pesticides, in order to keep it healthy for the bees.
A whole month before the event, the class gets together during lab hours to prepare the flyers, posters, mugs, bracelets, and other gadgets that convey the theme of bees and honey.
The decoration of the stand, and most importantly, the preparation of honey and other honey-based goods, are the final preparations that the students are responsible for days before the event.
All profits made on this day go to the honey lab, in order to keep its action to preserve the honeybees on campus alive.
“I wasn’t expecting such an outcome at all,” Amar Beydoun, a student of the apiculture class, told Outlook. “We were selling so much that we had to keep getting more and more jars from the lab – which is great and made the hard work worth it.”
It is refreshing to see hands-on courses on campu, that rely on both manual work and academic performance at the same time.