201109231851Roof-Top Beehives Sweeten Hotel Offerings (Chefs harvest honey for restaurant)

這是由VOA而來,一篇關於紐約旅館廚師養蜂採蜜的報導,原文在Roof-Top Beehives Sweeten Hotel Offerings。你可以到原址或這裡下載MP4檔案用來做聽力練習。在這裡我要強調一下,在你聽的時候千萬不要看原文!如果聽不懂回來看原文把原文看懂然後再不看原文的聽千萬不要邊看邊聽因為這麼一來你是看懂的而不是聽懂的!

如同以往我先把原文PO出來讓你先自己試著看能否看懂。接下來才是我的解釋和分析看能不能幫你看懂。就像我一直強調的,看到不懂的單字,千萬不要硬背最好的方式就是把這篇文章多看幾遍多聽幾遍、多唸幾遍。每次在一邊看、一邊、一邊唸的時候用心的體會這篇文章每句話的意思。如此一來下次你再看到相關的單字和片語時,不只是會記得它們的意思,甚至還能想起,就是由這篇文章裡學到的!我強烈建議你試試我這種記單字和片語的方法絕對能幫助你的英文學習!

 

Photo: VOA - A. Greenbaum

High up on the rooftop of the Fairmont Hotel in Washington, DC, executive sous chef Ian Bens and executive pastry chef Aron Weber tend to honeybees.

 

Two chefs have taken the trend of buying and eating locally to new heights - up 10 floors above their restaurant, where they have three bee hives producing local honey for their menu.

High up on the rooftop of the Fairmont Hotel in the heart of Washington, executive sous chef Ian Bens and executive pastry chef Aron Weber are tending to honeybees.

"All these bees have been out getting nectar and now they’re coming in and they want to get back in the hive,” says Bens.

He and Weber wanted to have access to fresh, local honey to use in their daily menus for the hotel’s restaurant. So, two and a half years ago, they installed three bee hives on the roof and have been harvesting the liquid gold ever since.

They estimate about 60,000 to 90,000 honeybees take up residence in each hive at the height of nectar flow, which is from May through late July.

Each hive is made up of a number of wooden boxes which are stacked one on top of the other.

The bottom supers, which are usually deeper than the rest, house the queen bee, and her brood of baby bees.

The worker bees use the supers above that to store most of the honey they make.

Each super contains 10 rectangular frames in which the bees build a wax honeycomb. They use the structure for housing the queen’s eggs and storing honey and pollen to eat. As each comb is filled with honey, the bees seal it with wax, and continue to move higher up the hive, filling new frames of honeycomb.

The Fairmont’s rooftop bees travel up to five kilometers to collect nectar and pollen from plants and flowers in Washington’s parks and gardens.

Every month or so, during the warm weather, Bens and Weber remove the frames that have been filled and capped, to harvest the honey.

After the harvest, the chefs bring the box of honey-filled combs to their kitchen for extraction.

Bens uses a special warming knife to remove the thin layer of wax that the bees have formed on top of the honey. The beeswax will later be used to create natural skin products like lip balm, sunscreen and facial scrubs for the hotel's VIP guests. 

Once the cells of honey have been uncapped, Weber takes the prepared frames to the extracting machine. He places them, two at a time, into what looks like a giant metal can, and turns the handle on top to set them spinning.

What we’re going to do now is we have both frames in there, and we’re going to start spinning it, as we spin, the honey is going to go down the outside and drip down to the bottom,” Weber says.

This method helps the comb stay intact within the frame so it can be reused by the bees.

This afternoon’s extraction yields about 22 kilos of fresh honey which the Fairmont chefs will start incorporating into their menu.

Today, they pair it with local, artisanal cheeses for a savory cheese platter and also mix it into praline ice cream as a dessert offering.

They also use their harvest in the hotel’s signature BeeTini, a unique concoction made with vanilla vodka and fresh lemon juice.

Since Bens and Weber set up their hives, other hotels across the U.S. and around the world have been inspired to turn to beekeeping as a healthy and environmentally sustainable alternative for fresh, local honey.

Bens sees this as a growing trend.

People are going back to nature. You can see it especially on the East Coast and West Coast. You see it in New York City. Urban beekeeping, I think, is huge. I think as we live more in cities we realize how much nature is important to us.”

So far this season, which started in May, Bens and Weber have collected about 45 kilos of honey for their culinary specialties. They expect their growing harvest to keep coming up sweet for years to come.

 

以下是我簡單的解釋:

Two chefs have taken the trend of buying and eating locally to new heights - up 10 floors above their restaurant, where they have three bee hives producing local honey for their menu. 這裡的new heights用的還真好!意義到了意思也到了既然是養蜂採蜜你說bee hiveshive會是?這裡的where關係代名詞,指的正是their restaurant

High up on the rooftop of the Fairmont Hotel in the heart of Washington, executive sous chef Ian Bens and executive pastry chef Aron Weber are tending to honeybees. Executive sous chefexecutive pastry chef看就知道是不同等級的chef,還有puff pastry soup就是台灣西餐裡,很受歡迎的酥皮濃湯

"All these bees have been out getting nectar and now they’re coming in and they want to get back in the hive,” says Bens. 蜜蜂會採甚麼?那你說nectar會是

He and Weber wanted to have access to fresh, local honey to use in their daily menus for the hotel’s restaurant. So, two and a half years ago, they installed three bee hives on the roof and have been harvesting the liquid gold ever since.這裡的access總不會翻成接近、進入吧!你說這裡的liquid gold指的是

They estimate about 60,000 to 90,000 honeybees take up residence in each hive at the height of nectar flow, which is from May through late July.這裡的height不會翻成身高、高度吧

Each hive is made up of a number of wooden boxes which are stacked one on top of the other.

The bottom supers, which are usually deeper than the rest, house the queen bee, and her brood of baby bees.這裡的super就算你查遍了英漢字典也找不出適合的意思,不過看看前後文,應該可以猜出來吧!如同我常講的,多看英英字典,dictionary. com 裡面的super,就有以下的解釋(in beekeeping) the portion of a hive in which honey is stored.

The worker bees use the supers above that to store most of the honey they make.

Each super contains 10 rectangular frames in which the bees build a wax honeycomb. They use the structure for housing the queen’s eggs and storing honey and pollen to eat. 知道了前面的nectar,你說pollen會是 As each comb is filled with honey, the bees seal it with wax, and continue to move higher up the hive, filling new frames of honeycomb.

The Fairmont’s rooftop bees travel up to five kilometers to collect nectar and pollen from plants and flowers in Washington’s parks and gardens.

Every month or so, during the warm weather, Bens and Weber remove the frames that have been filled and capped, to harvest the honey.這裡的that又是關係代名詞,就是frames

After the harvest, the chefs bring the box of honey-filled combs to their kitchen for extraction.

Bens uses a special warming knife to remove the thin layer of wax that the bees have formed on top of the honey. The beeswax will later be used to create natural skin products like lip balm, sunscreen and facial scrubs for the hotel's VIP guests.  這裡的lip balm就是護唇膏。說真的這兩個廚師還真的是物盡其用。

Once the cells of honey have been uncapped, Weber takes the prepared frames to the extracting machine. He places them, two at a time, into what looks like a giant metal can, and turns the handle on top to set them spinning.

What we’re going to do now is we have both frames in there, and we’re going to start spinning it, as we spin, the honey is going to go down the outside and drip down to the bottom,” Weber says. 養蜂是為了甚麼?當然是採蜜嘍

This method helps the comb stay intact within the frame so it can be reused by the bees.

This afternoon’s extraction yields about 22 kilos of fresh honey which the Fairmont chefs will start incorporating into their menu.

Today, they pair it with local, artisanal cheeses for a savory cheese platter and also mix it into praline ice cream as a dessert offering. 這裡的artisanal,看得出來是用來形容cheeses的吧!它是由artisan這個字而來的。然後savory這個字,是好還是壞?你說savor the moment的意思會是?praline,猜都會猜是某種冰淇淋口味

They also use their harvest in the hotel’s signature BeeTini, a unique concoction made with vanilla vodka and fresh lemon juice. 既然是獨特而且又以兩種東西作的你說concoction會是

Since Bens and Weber set up their hives, other hotels across the U.S. and around the world have been inspired to turn to beekeeping as a healthy and environmentally sustainable alternative for fresh, local honey.

Bens sees this as a growing trend.

People are going back to nature. You can see it especially on the East Coast and West Coast. You see it in New York City. Urban beekeeping, I think, is huge. I think as we live more in cities we realize how much nature is important to us.” 應該沒人會喜歡鋼筋叢林吧

So far this season, which started in May, Bens and Weber have collected about 45 kilos of honey for their culinary specialties. 既然是廚師culinary會是They expect their growing harvest to keep coming up sweet for years to come.這裡的sweet,你說是

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