UH-Maui College Agriculture and Natural Resources Department

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MAUI: Screenhouse Construction Course 🩷🔨

This 4 week hands-on course will go through each step of constructing a screenhouse — from foundation set up, post setting, screen installation, and even funding options and grant opportunities.

🌱 Course Duration: February 5-26
🌱 Every Thursday, 8a-12p (noon)
🌱 Where: GoFarm Pūlehunui Training Site
🌱 Cost: $50 - Registration required

🤓 Register at https://www.eventbrite.com/e/pulehunui-screenhouse-course-tickets-1980017725317?aff=oddtdtcreator

As a 4-H Agent, I play the long game.

Lessons from the Beehive
Why Honey Crystallizes 🐝🍯

Ever opened a jar of honey and thought, “Uh oh… why is it turning solid?”
Good news, friend — your honey isn’t going bad… it’s honestly just being honey!

✨ Straight from the hive:
Crystallization is 100% natural. Heres the thing though
Raw, filtered, local, imported, fancy, store-brand — ALL honey can crystallize over time. It’s simply part of honey’s natural chemistry.

But let’s bust a couple myths…
🚫 It’s NOT true that only raw honey crystallizes.
🚫 It’s NOT true that all honey crystallizes at the same speed.

Some nectars crystallize super fast… some take years… and a few hardly crystallize at all. It all depends on the plant the bees visited and the honey’s natural sugar makeup.

💡 What affects crystallization?
• Glucose-to-fructose ratio
• Natural particles (pollen, wax, propolis bits)
• Room temperature
• Age of the honey
• Storage conditions

👇 Beekeeper Secret:
Raw, unfiltered honey (like ours!) usually crystallizes faster because it still contains pollen and tiny wax particles — the good stuff. These act like “starter spots” where crystals begin to form.

Processed honey is heated and filtered, so it generally crystallizes slower…
but heating destroys enzymes, aroma, and beneficial nutrients.

⚖️ And here’s the BIG truth:
Fast crystallizing honey isn’t “better,” and slow crystallizing honey isn’t “better” either.
Some nectar sources naturally crystallize quickly — like sunflower, clover, cotton, mustard, and canola. Some crystallize so fast the beekeeper can barely extract it! Others stay liquid much longer.

🔬 Simple Honey Science:
• Honey is a supersaturated sugar solution.
• Glucose wants to crystallize — fructose resists it.
• More glucose = quicker crystals.
• Temperatures around 55°F speed up crystallization.
• Crystallization does NOT mean honey is raw.
• Crystallization absolutely does NOT mean honey is spoiled.

💛 Beekeeper Wisdom:
Crystallized honey is STILL pure, safe, delicious, and full of flavor.
Spread it… stir it… or gently warm the jar in a bowl of warm water to make it liquid again.
(Just skip the microwave — it damages those precious natural enzymes!)

Honey shifts with the seasons, the flowers, and the weather — just like the bees themselves. And that’s part of the magic. 🍯✨
Crystallization is natural… but it doesn’t determine whether honey is raw.

❓ Has your honey ever crystallized? Do you love it creamy or do you warm it back to liquid?

Deadline Extended 🚨
Don’t miss out on this opportunity!
Click the link in bio to apply.