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My guest is Ted Dannard, Founder of Savannah Bee Company. Ted grew up on St. Simon’s Island, Georgia, and was first introduced to honey as a 12-year old boy. An elderly beekeeper named Roy Hightower opened his eyes to a world of magic in honeybees. For Ted, the love of bees is a way of life. He kept bees in high school and college. He taught beekeeping to Jamaican farmers in the Peace Corps. Fifteen years ago, Ted had beehives along the Altamaha River. He bottled some of that honey and gave it to a friend who was opening a store in downtown Savannah. When more stores wanted to sell his honey, Ted moved the operation to his garage.With his passion blossoming into a business, Ted decided to quit his job and put all his efforts into Savannah Bee Company. Today Ted is in a 40,000 square foot warehouse on Wilmington Island, Georgia, operating four retail stores, bottling distinct world-class honeys, and creating a luxury beeswax-based body care line. We’ll talk about the health benefits of honey, how to choose pure honey, how to use honey in delicious dishes, and how to pair honeys with various foods.





A Taste of Honey

Host: Debra Lynn Dadd
Guest: Ted Dannard

Date of Broadcast: June 12, 2013

DEBRA: Hi, I’m Debra Lynn Dadd. And this is Toxic Free Talk Radio where we talk about how to thrive in a toxic world.

I’m hoping that you’re hearing me because I am once again having some technical problems here this morning. Okay, my producer is saying that he can hear me fine. Good!

Sometimes, we have difficulties finding our guests when we call them. But I’m sure that my guest is going to arrive. Anyway, it’s Wednesday, June 12th 2013. And I’m sitting here in beautiful Clearwater, Florida. No hurricanes today. And today, we’re going to talk about honey as soon as our guest arrives.

But in the meanwhile, I need to tell you something else. So what can I talk about here? Let me talk about honey because honey is one of my favorite foods. It’s also something that is very nutritious. It’s very nutritious. And it’s something that I’ve spent a lot of time eating and enjoying.

I was thinking about this. And one of my favorite dishes with honey that I’ve ever had was in a restaurant where they brought me a beautiful piece of bread. I don’t normally eat bread. But I eat bread upon occasion. It was a beautiful piece of toasted, artisan-baked bread. And alongside, there was a little jar, like an old-fashioned jam jar, a little one. And inside was some goat cheese on the bottom—soft goat cheese. And then, there was a layer of honey on top of the goat cheese in the jar. And as the diner, I was allowed to take that combination of honey and goat cheese and spread it on the bread as much or as little as I liked.

And I just thought that that was so wonderful. The thing about honey is that honey has some very nutritious properties, which

I’m sure we’ll hear about later. It’s antibiotic. I think it’s one of those things called the food of the gods.

I read a book once where they were talking about all the beneficial health effects of honey. But in order to have those beneficial health effects, you need to have raw honey and you need to not cook it. And what happens is if you bake with it or put it into some type of—we’re still working on getting the guest.

If you bake with honey or put it in hot tea or anything like that, you get the sweetness, but you don’t get the positive health effects. And so I’m always looking for ways to use honey where I can use it raw. You want to buy it raw, and you also then want to use it raw.

Now, here’s another thing I thought of. As a child, I did used to eat toast for breakfast every morning. And one of the ways I ate toast that was my very, very favorite was that I put butter on the toast and honey, then my mother would grind up almonds in a little coffee grinder. She would put that on top of the toast. And this was the most delicious thing—toast, butter, honey and ground almonds.

And just spreading it on warm toast, it’s not enough to heat or cook the honey. But it warms it up.

Ah, okay! So, my guest is coming on the line soon. My producer says “stand by.”

So, here’s another thing that I thought with that honey. I lot of people like to put honey in tea. And so if you just let the tea cool off to the point where you can actually drink it, and then add your honey, then it would maintain some of those honey properties. And I also thought when I’m making iced tea, that you need to let the honey cool down, and again put your honey in when the iced tea is cool—not all the way cold, but still warm enough to the touch is about the right thing. And then, you’ll maintain those wonderful properties of honey.

Ted, can you hear me? This is Debra.

TED DANNARD: Yes! Hello.

DEBRA: Hello, thank you for being with me today on Toxic Free Talk Radio. This is Ted Dannard—is that how you say it?


DEBRA: Great! And he’s the founder of Savannah Bee Company which is in Georgia. And they have a wonderful website. It’s And what they do is that they bottle honeys. They have their own honey, but they also bottle honeys that they’ve chosen from exceptionally conscientious beekeepers. And they have a lot of recipes, and they have a lot of different flavors and a lot of suggestions about how you can use the honey. It’s more than just selling a bottle of honey. So I was very interested to have him on.

Thanks for being with me, Ted.

TED DANNARD: No, I’m excited to be here.

DEBRA: Oh, thank you.

So, would you start just by telling us your story about beekeeping and how you came to love bees as a child and what happened after that.

TED DANNARD: Well, it’s pretty simple. I had an introduction to honeybees from an older gentleman. He was probably 70.

And I was 12 years old. He took me in his hives. He put some bees on my dad’s property. We had a hundred acres of land.

And then, he basically took me in a beehive. And once I saw them, I was enthralled and hooked.

And it’s so easy. I mean, even today, I’m literally coming in out of a beehive. I’m covered in sweat under the southern heat. I love it! I love them flying around. I love smelling them, seeing them.

And what I find is that, pretty much, everybody does. Once you get properly introduced where you’re not afraid, you just love them.

So, that’s what happened. And then, forever on, I kept bees. He died, I kept his bees. And when I went to college, I had a landlord that had bees. He taught me a lot of really interesting cerebral facts like how the queen is born a worker bee, and like Cinderella, is fed royal jelly, and she turns into a queen. Workers only live for six weeks, but she can live for five years. And all of these amazing honeybee facts…
And then, upon my graduation with a degree in religion, I thought I wanted to be a professor.

DEBRA: Goodness! Honeybees to religion…

TED DANNARD: Well, I thought, “I want to join the Peace Corp.” They sent me to Jamaica. I spent two years there. They wanted me to work with beekeepers and beekeeping.

So, it kind of was with me my whole life. And then, the business part, which I didn’t really want to do, a friend of mine opened a store, and convinced me to let her a few jars of honey. And then, another store owner saw it in her store and called me saying that she wanted some. And then, another one… it just started snowballing from there.

So that’s how the business got started. And I’ve just been doing crash courses in business trying to learn as much as I can.

DEBRA: I understand that.

TED DANNARD: And it’s been about 12 years. It’s been fun!

DEBRA: That’s great. You know, some of you listening may have seen a bottle of Savannah Bee Honey, but not known it was Savannah. And I know that I had so many bottles of your honey. And every time I saw it, the bottle, I admired it. I wanted to buy it just for the bottle.

TED DANNARD: We put the honey in a flute instead of a wine bottle, a little French wine bottle. It is pretty. It dresses the honey to look as good as it should look. The honey is so good. Now that I know business, I know I was differentiating myself in the marketplace. But when I first put the honey in that bottle, it was just out of pride because I wanted people to know that the honey in that bottle is better than that old sticky plastic bear.

DEBRA: Well, we’re going to talk about that when we come back from the break, which we need to start in just a few seconds.

But I do want to say that, finally, I discovered Savannah Bee as a company and not just a beautiful bottle. And that’s when I took a look at the website and decided I needed to have Ted on the radio show.

We’ll be back in just a few minutes and talk more about honey.


DEBRA: You’re listening to Toxic Free Talk Radio. I’m Debra Lynn Dadd. And we’re here today with Ted Dannard, the founder of Savannah Bee Company. And they sell honey and other bee products.

Ted, I have to say that honey is actually my favorite sweetener because it’s not only delicious, but it’s probably the purest form, the closest to nature of any of the sweeteners. You can just take it out of the hive. I’ve had bees making honey in hollowed out trees.


DEBRA: It’s not an industrial product at all. It’s something that has existed in nature since maybe the beginning of time. It’s an ancient sweetener. And you can just, if you find a tree, take it out of the tree and use it.

So, you mentioned before the break that your honey was so much better than the stuff in the little plastic bear. So tell us what are the downfalls of honey that you might find in that plastic bear. What’s wrong with honey at the supermarket? And why is your honey so much better?

TED DANNARD: Okay. So there’s a couple of different angles. One comment just on what you were just saying is that honey is one of those things that—the plants are creating it using the sun’s energy, the honeybees gather that nectar and concentrate it into the honey. They take the nectar from about 83% or 85% water. They fan it with their wings down to about 17% water.

And that’s when it’s honey. And it’s the only food that never spoils. It’s good forever.

DEBRA: You know, it never occurred to me that the plants were making the nectar and then the bees were processing it. I always thought the bees somehow made it. So I’m really glad you told us that.

TED DANNARD: Well, they kind of are. They’re distilling it. But to me, it’s kind of the sun’s energy turned into sugar which is a different form of energy. I think it’s really, truly amazing.

And some things like the agave nectar—and I don’t want to disparage other things—there’s a process, like you mentioned. You have to convert the starch into sugars using some process that’s chemical-based. And I really don’t know much about it. But it’s not as easy as just squeezing a honeycomb like you can with honey.

DEBRA: Right, right. I mean, honey truly is the sweetener that is directly a product of nature. You eat it in the form that it exists in nature. But what ends up happening is before it goes into the little plastic bear, they do things to it.

TED DANNARD: Well, I mean with any plastic, you do want to make sure it’s the right kind of plastic that won’t leech into whatever food you have. Honey is pretty good about being innocuous touching other materials.

And then, the honey itself—I mean, there’s really two answers to your question like why would my honey be better. And I’d say that anybody’s fresh honey, any honey out of a tree or right out of a beehive is going to be delicious and good and no worse or better than anybody else. So, it would all be good.

But I do think that some honeys are great. And where that extra little greatness comes from is when you can create a single flower varietal honey where the bees have only been going to one nectar source, one species of flower like a tupelo tree or a sourwood tree. And so you get a completely unique and individual taste from the honey. So it’s going to be different from honey on the grocery store.

Grocery store honey is typically blended for color. And so it’s not made for taste. So you’re going to have different types of honey often mixed in just to achieve a uniform color always.

DEBRA: Well, I didn’t know that either. My goodness!

TED DANNARD: Yes! And it’s not that the honey is bad, it’s just that the taste won’t be there. And then, a lot of times, when you mix different honeys, it can get strange. You can combine two really good honeys that just complemented one another, and it could be wonderful. But you could also get two or three honeys that really kind of compete and make the honey not very good at all. So that’s one answer.

DEBRA: Okay, give me the other answer to the question.

TED DANNARD: Yes, that is one answer.

And so, the other one is a lot of the honey that is in those grocery stores is really heated and really filtered. And the reason you heat and filter honey is to keep it from granulating in the body. In America or the United States, people just are not used to eating honey that’s kind of crystallized which is a completely natural process. When there is that granulation in honey, that doesn’t mean anything’s been added. It’s not sugar added. It’s just that it granulates naturally.

And so, you heat it, and you filter it. And sometimes, in the heating, if you heat it too high, over 140°, or for too long even at 120°, or microfilter it, then you’ve lost some of the nutrients and pollens and the enzymes that made it really nutritional to begin with.


TED DANNARD: But full disclosure, there are some of our honeys that we do heat. We try not to go over 140°. And we don’t really filter them very finely at all because we want to live the pollens and all the goodness in there. But the ones that granulate, we will heat them. But the ones that we do not heat, we call that raw on the label. So, raw honey means the honey hasn’t been heated or filtered. It still has the pollens and enzymes that make it so good for you.

DEBRA: Yeah, yeah.

TED DANNARD: And here’s another interesting thing. Honey from a clover flower is going to have a lot of glucose sugars versus fructose sugars. And then, honey from a tupelo flower is going to have lots of fructose sugars versus glucose sugars.

And so, tupelo honey, for a long time, they thought that was the honey that diabetics could eat because it slowly assimilated the fructose sugars. It can never, ever granulate. If it does, it’s not tupelo honey. And it has a really soft sweet. Whereas the clover honey, it’s going to granulate. And it’ll be a little more candy sweet.

And it’s not that the taste of one is better or worse than the other necessarily. Every different honey is a different type of sugar as well or different combination of sugars. So, lots of differentiation out there!

DEBRA: Yes! We’ll talk more about honey and the differences and what to do with them after the break. I’m Debra Lynn Dadd.

This is Toxic Free Talk Radio. And my guest is Ted Dannard from Savannah Bee Company.

To learn more about Toxic Free Talk Radio, you can go to And Ted’s website is


DEBRA: You’re listening to Toxic Free Talk Radio. I’m Debra Lynn Dadd. And I’m here today with Ted Dannard from Savannah Bee Company. And we’re talking about honey.

And before I go on with Ted, I just want to give you some of the health benefits of honey. One is that it contains antioxidants which can help reduce the risk of some cancers and also heal problems from exposure to toxic chemicals. It can help ulcers and bacterial gastroenteritis. All honey is antibacterial because honey is on an enzyme that makes hydrogen peroxide. That’s from the Honey Research Unit in New Zealand. It increases athletic performance. Apparently, ancient Olympic athlete would eat honey and dried figs to enhance their performance. And that’s now been verified with modern studies.

It reduces cough and throat irritation. Now I can vouch for that because when I have a sore throat, I make a concoction that my parents actually made which was pouring honey over sliced onions. And believe me, if you have anything wrong with your throat, put a plate over the bowl so that it just sweats. And then, drink that juice, that resulting juice a few tablespoons at a time. And by the next day, there will be nothing wrong with your throat for sure.

Also, some honeys balance blood sugar if you take it in moderation. It also heals wounds and burns if I ever cut my finger.

What I do is I put honey on it and put a band-aid around it.

And it gives you beautiful skin. Once again, I’ll see that, in my own experience, the best skin cleanser I ever had was an eastern Indian potion that was made with a honey base. Every morning, I would put honey on my face, and you could really see the difference—honey and herbs.

So, Ted, I’m really interested. How do you get bees to just go to one tree?

TED DANNARD: That’s a question we get a lot.

Well, the bees have something called flower fidelity. They determine what is the best source of nectar.

So, if you want to make a tupelo honey, then you would take your beehives out to the tupelo forest and farms really. The trees grow along the river banks. So you take your beehives in there in April. You watch the blooms. And right when they’re beginning to open up, you take all your honey boxes off—and usually, the boxes that have the bees with all their babies and brood (they call it the brood chamber)—you put empty honey boxes on, and that’s the honey they bring in. All that nectar, they create tupelo honey in those new empty boxes. So, they fill them up. And as soon as that bloom finishes, you take those boxes off and extract that honey.

So, it’s a little art, a little science. And then, of course, everything is dependent upon the weather. You can have it where it will end up—the weather could be terrible, and they might not go to that. They might fly a mile away to something else. So you need a lot of forces to cooperate, from bees, to rain, the sun, everything.

DEBRA: Well then, I can understand now why these single varietal honeys—it’s like I’m looking at your site, and you have a list of specialty honeys that are single varieties. Varietal chocolate, we have now; varietal wines, we’ve always had. But now we have varietal honeys.

And I was really interested on your site to see how you used different honeys for different purposes. You have a special honey used for grilling, for example, and how there are different flavors. This is another thing that I think is so exciting about honey.

Honey isn’t just honey. If the only honey you’re buying is in the little plastic bear, you would think that all honey tastes the same—but it doesn’t.

And there’s so many different varieties and so many flavors. And you would really pair honey and foods, right?

TED DANNARD: Yes, absolutely!

DEBRA: Like you would pair wine and food.

So, talk to us about these different uses and different flavors and what you’ve learned.

TED DANNARD: Some of it is personal opinion. Just like in wine, you can drink whatever wine you want to drink with whatever you’re eating. But I have been doing this since I was little, and I’m sort of a honey snob. And so I’m particular. And I do think there are many different honeys that can be good with tea, but wouldn’t be as good with something else. It just depends on what you’re trying to achieve.

I love tea, like green tea and black teas. And I don’t want to overpower the taste of the tea, the subtle flavor. So I would use a really mild-tasting honey and probably with fructose kind of sugars because, those, you taste on the back of your tongue and allows you to taste the tea on the front.

So, it gets kind of complex. But a lot of it is just trial-and-error. One of the honeys that we think pairs the best with cheese is a star thistle honey. We have a bottle of honey that says “honey for cheese.” Just by experimentation, we found like “This honey is so good with cheese. It’s really spicy and apple-y.” And so, typically, I love tupelo honey the most. But this was better with the cheese than tupelo. I just had to acknowledge that and create a bottle of honey that told everybody else how good it was.

DEBRA: But you can really add a lot of variety of flavors to what you’re eating, all of your dishes, by having different flavors of honey. I mean, even if you were eating mostly salad—like I eat a lot of salad—you could make delicious, raw honey salad dressings, and they could all taste different from day to day.

I mean, this is one of the things about you’re eating, especially, lettuce day after day after day. Well, how are you going to get it to taste different? One of the ways you can get it to taste different is to make a lovely salad dressing with a good oil and a nice honey and change those honey flavors. And you would still be able to use the honey at their wild state.

TED DANNARD: Right! Absolutely. And you use this type of honey one day and another one the next day and discover which one you like the most. They really will be different.

DEBRA: I had the pleasure of getting one of your samplers. And I think you have several different sampler packages where you can get three different types of honey in small bottles. And I was tasting them this morning, and I really could taste the difference between the honeys when you taste them side by side.

TED DANNARD: Oh, yeah.

DEBRA: I really recommend that people get small bottles and taste and see what it is they like. I know when I went to the state fair, the Florida State Fair a few years ago, and there was a company that was selling honey—not your company, but somebody else—they had all their different flavors all laid out on the table, I could taste them and I could see which ones I liked.

I think I find for myself I like the ones that have a little more flavor to them as opposed to simply sweetness.

We’re going to talk more about honey when we come back from this break. You’re listening to Toxic Free Talk Radio. I’m Debra Lynn Dadd. And we’re here with Ted Dannard from Savannah Bee Company talking about honey.


DEBRA: You’re listening to Toxic Free Talk Radio. I’m Debra Lynn Dadd. And today we’re talking about honey with Ted Dannard from Savannah Bee Company.

You have all these recipes. I was just looking at them during the break. I’m looking at the salted honey pie. Have you tried all these recipes?

TED DANNARD: I have definitely not tried all of them. But we do have some people constantly sending recipes, suggesting recipes. We have some of our folks in our offices and stores, they’re always experimenting and coming up with some—I mean, honey caramels, and these honey cheese cakes. There are some fantastic stuff that they’re coming up with.

DEBRA: Yeah. Well, I’m going to send you some honey recipes too because, as I said in the beginning, I do love honey. But I was interested in this one, Salted Honey Pie, because I imagine that salt, especially if you get a really good—we have so many varietal salts now that if you got a really good salt and paired it with just the right honey…

TED DANNARD: Absolutely!

DEBRA: I’m laughing because that sounds so gourmet. But yes, there are so many flavors. There really is so many flavors in nature. And we end up eating only the small handful of industrialized flavors that I just love seeing all these variations in the recipe heading here.

We’ve got recipes for beverages with honey, breads, desserts, salad dressings, sauces, marinades, entrees, side dishes, soups, starters; but also, beauty recipes. As I’ve said earlier, one of the best facial cleansers I’ve ever used was honey-based.

But you also have some body care products that you’re making with your honeys. So tell us about those.

TED DANNARD: Well, bees and people or bee products and people go back to the beginning of—people. We’ve been around a long time, like before t-rex even. But no, they’ve got cave drawings depicting people gathering honey from 16,000 years ago.

But really, since then, people have been making mead (which is an alcoholic fermented water and honey beverage)…

DEBRA: I love mead.

TED DANNARD: …and using honey for all of their cooking needs and then for beauty needs. The sugars and some of the peroxides and all these stuff can really be good for your skin. They can soften it, moisturize it, kill all the bacteria. It really cleans it.

When you work with honey, you just rinse your hands off with warm water and honey comes off. And your hands are literally squeaky clean and soft. I think Cleopatra is supposed to have used honey in her baths.

So, what we are doing here is it’s not like we’re necessarily inventing this. We’re kind of re-inventing it and just creating lotions with honey. But not just honey, there are other hive products which may be even more beneficial. The beeswax is really good for you. It makes a really good base for these products, lotions and creams, lip balm and salves. It’s got tons of vitamin A which helps regenerate skin cells.

And we have people writing us telling us, “Oh, this cleared up this eczema… psoriasis…” or “did this… or that… or took that spot away.” But I don’t necessarily think it’s our unique formulation. I think it’s just sort of the magic of the honeybees. The royal jelly that the queen eats is really pack-full of vitamins and lots of goodness that is good for your skin. It’s a big antioxidant.

So anyway, it’s incredible, the products. And so what we’re just doing is trying to re-pioneer stuff. And there’s about a hundred more things we want to put together because it’s really fun to do. And people love it! I think it’s good for them. It makes you feel good.

Beekeepers are supposed to live longer than any other profession. While I don’t know that that will be true for me, it does give you hope that these products are really good for you.

DEBRA: I think they really are good for you. And I’ll just keep saying again and again that honey does have these natural nutrients in them, but also these health-giving properties like having antioxidants in them, for example. People are eating chocolates and all kinds of things for antioxidants, but they could also be eating honey. It’s just a fully alive, raw, natural food—and especially if you get it in its natural state. That is a really important thing, to have it be raw and unfiltered, and then it has a lot of qualities to it.

TED DANNARD: And on that note, the honeycomb, you can get a honeycomb straight out of a beehive. The honey that’s in the bottle, basically, all you do is you take a knife and slice the cappings of these beeswax honeycombs off, and then you spin the honey out in a little basket that’s inside of a stainless steel drum. The honey kind of flings out of the cells of the honeycomb. So you’re just mechanically extracting it from the combs.

But you can just eat the honeycomb itself. And it’s really good. Like I mentioned, there’s a lot of other stuff. Vitamin A is one of the main things. And beeswax is good for you.

But everything is kind of still locked inside the cells of the honeycombs when you’re eating it. You can just grab a piece of honeycomb and chew on it, and then the wax ends up like gum. Or you could put it in between a slice of bread or a biscuit and just put cheese with it. It’s just fantastic! There are so many things you can do with it that you’d never think.

But that is the most raw, I feel like the most beneficial way to eat honeycomb. And it doesn’t matter whether it’s our honeycomb or your beekeeper down the street. But get somebody’s local beekeeper’s honeycomb and give that a try.

DEBRA: The best honeycomb—I was going to say “recipe” but it’s not even really a recipe. The best pairing–that’s the word.

The best pairing of honeycomb I’ve ever eaten is honeycomb and blue cheese.

TED DANNARD: Yes! So good…

DEBRA: Oh, my God! When I tasted that at my natural food store, they were trying to sell the honeycomb and the blue cheese, and they put them together, I took one bite and I bought the honeycomb and the blue cheese.

TED DANNARD: Oh, yeah. It is fantastic! It’s so good. It’s sort of an old Mediterranean of eating gorgonzolas and things. It is fantastic!

DEBRA: Yes! Yes, just the combination of those things.

At the beginning of the show, you were talking about being properly introduced to bees. How does one get properly introduced to bees?

I love bees. And I’ve been around beehives. And I’ve been to workshops with beekeepers and things like that. Btu I know that a lot of people are afraid of bees, and they don’t want to be stung.

And so, can you just say something about your love of bees and your comfortableness being around them?

DEBRA: Yes! Well, I will say that it took me a long time before I was not afraid to be stung. And so when you have gloves, and you’re always kind of concerned and worried, that’s not as fun. But once you can lose the fear and realize the honeybee sting, it’s going to hurt, it might swell a little bit, but it’s not that big a deal—and the more you get stung, the less that happens—when you lose that fear, it’s like a zen-like state that you’re in because you’re just calm. It’s sort of like falling into the rabbit hole. You just get lost in the beehive—the colors, the sounds, the smells. You’ll smell this ripening honey. I mean it makes your heart beat fast.

I mean, even yesterday, this woman that works in our web department, she’s really gotten into working with the bees. But she’s really new. She’s out there, she’s got no veil on. There’s a big, giant lump of bees hanging off the beehive. She got a big handful of them.

And they’re not stinging. They won’t sting unless you squeeze them. They’re not only wiggling and tickling. But there’s almost like a little vibration in there going up your arm.

And we were talking about it. Even for me, the first time I’ve ever been in a beehive, you can’t help but love them.

DEBRA: You know, I think that there is an affinity between humans and all living things. We have some fears that get taught to us in our culture. But if we just understand that if we’re not afraid, that they’re not going to be afraid. That affinity will come through. And why would they want to hurt you?

TED DANNARD: The honeybees die when they sting you.

DEBRA: The more I’m around bees, the more I just calm down and just love them, the more confident I feel that I’m going to be okay. I just love honey so much. I just couldn’t imagine how much you love it. When I read about your experience and hearing you talk, I can just see what a great thing bees are in your life.

TED DANNARD: Oh, they really are.

DEBRA: With that, we’re almost at the end of our time. So thank you so much for being with me, Ted.

TED DANNARD: You’re welcome.

DEBRA: Again, Ted, you’re the founder of Savannah Bee Company. And it’s You’re listening to You can go to, and I now have a blog where there is a blog post for each show. So you can go to the blog, go to the show, the post for this show, Savannah Bee Company—I think it’s called The Taste of Honey—and you can put a comment or a question (tell us how much you liked the show or ask a question.

And if you enjoyed this show today, please tell your friends. I’m here Monday through Friday at noon, Eastern time. So please join me again.


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