Honeybees have always been a part of��Robinson’s��life��as she��first learned about beekeeping from family members who’ve cared for beehives through generations, starting with her��grandfather,��and��then her father.��Beehives bring nostalgic scents and sounds to��Robinson, whose earliest memories include following her grandfather around their family hives in Meade County, Ky., harvesting honey for their��“Bee Happy Farms”��honey jars.

“My grandfather had this big garden and orchard with apple trees, so he had the bees to pollinate them,”��Robinson said. “I��just��remember playing around the garden and being close to the bees. They��weren’t��ever interested in me because I��wasn’t��bothering them, so that fear��kind of��got eliminated when I was pretty young.”

After the death of Robinson’s��grandfather, her family kept a hive on his property to support the orchard. She and her father now tend to the inherited bees. “It’s��crazy that��it’s��a family tradition that can carry��on,��beyond someone like that,”��Robinson reflected.

The UofL’s beekeeping internship, too, has brought Robinson closer to her��father who she��now asks for advice when dealing with new obstacles facing��UofL’s��beehives. His insights keep a heritage of beekeeping knowledge from disappearing.

Everything about beekeeping can be done��in��a variety of��ways, from how the hive is��built and how to handle the bees to the protective clothing worn by beekeepers.��

“It’s��like��a dance to specifically move with the bees and see which frame��they’re��mostly on and which one I should touch and which one I��shouldn’t,”��Robinson said.

As a beekeeper, Robinson has developed her own style under the guidance of her father and the UofL Sustainability mentorship.��

“I��read somewhere that bees can remember their��beekeeper’s��face, so I always try��to��talk to them when I get in the hive and just see how��they’re��doing,”��Robinson said.��“There are old folktales about the��‘telling of the��bees,’ so��there’s��a strong connection between beekeepers and their bees.”

A Spring Sting

Beekeeping��isn’t��always comfortable,��even��for a legacy beekeeper.

“I��have gotten stung a few times, but after��the second��time��it’s��no big deal,”��Robinson said.��“And��every time I do��get stung, I never blame the bees.��It’s��not their fault that��they’re��stinging, they��just��think��I’m��like a bear trying to get their honey.”

Bees often face a fear from people, much like snakes or bats, and many believe that their presence always means potential danger. However, bees are defensive, not aggressive, so their sting is a last resort. Like other animals, bees fear humans more than people fear them and prefer keeping to themselves.��

According to Robinson, even with wasps and hive beetles, honeybees defend the hive by surrounding the pests to block them from an area or to overheat them with their wing movements.��

But keeping bees also��comes with its rewards and pleasures. To extract honey from the hive, Robinson first determines how much honey needs to��be left behind��for the bees. The frames are then removed,��and��the bees��are brushed��into an empty super box/hive box. Finally, the beeswax on the frames is uncapped with a blade to release the honey and the frames are placed in a spinner to remove, filter and jar the honey. Beeswax is often collected during the filtering process and can also��be used for various products like lip balm.

“One of my favorite things about beekeeping is just the smell of the��beehives,��it’s��this��really sweet��aroma. I think��it’s��really special��and really cool to introduce new people to that, and the sound of the buzzing from the hives,”��Robinson said.��“It can��definitely��be intimidating, but��I’ve��found it to be a��little��bit more soothing because I know bees are in there and that��they’re��happy.”

As��UofL’s��beekeeping intern, Robinson cares for the beehives year-round. Before the winter, Robinson adds entrance reducers and hay bales around the hive to reduce wind-chill. Throughout the early spring, she visits the hives a couple of times a month to monitor the bees’ behavior, add pollen patties, remove any pests and add more hive frames��which��are��used��by the bees to build honeycombs.

After the bees become more active in the spring, honey can��start to��be harvested��through the summer.��Robinson dresses in a beekeeping suit that covers her legs, arms and face in one sealed garment to protect her from her buzzing friends.��She also burns natural wood shavings to calm the bees down if��she’s��in the hives��for a��longer��amount of time��than��normal.��Robinson uses a brush to gently guide the bees out from any tight spots or crevices to keep��the bees��safe��as she��carefully removes frames and places them on a rack to check the��honeycomb’s��structure and��honey��production.��

“You really count on every bee to help your hive survive,”��Robinson said. “So,��it’s��a very gentle process.”

Last year, one UofL hive produced about 12-pint jars of honey and grew enough to create a second hive.��

Robinson says there’s��no negative aspect in harvesting the bees’ honey when done��properly.

Tending to the hives functions like a symbiotic relationship where the keeper protects the hives from pests, cold, moisture and hunger while harvesting honey for consumption. Seeing the hive thrive and overcome obstacles is as rewarding for Robinson as collecting honey.

“Seeing how much everybody likes the honey is really cool. Not that I made it, but it feels like I helped at least jar it,”��Robinson said.��“It’s��cool to see the different tastes of what this honey is like compared to a different��hive’s��honey.”

Supporting the Hive

Caring for bees��not only��ties Robinson to her community and family, but it also��fulfills a called duty to the environment and sustainability.��

“The responsibility as UofL’s beekeeping intern to me is to show kindness and consideration toward ecology, urban agriculture and every little pollinator that comes my way,” Robinson said. “To help our bees is an honor because I’m also helping our local and community gardens, wildlife and student outreach on sustainable, eco-friendly practices.”

Honeybees are��an important��keystone species as pollinators��and��their success could��be directly tied��to the success of future generations. Keeping beehives helps secure a sustainable future and protects��an important��species from eradication. In trade, beekeepers can harvest honey and beeswax from hives��to use��for various purposes.

“It’s��just important for everybody to know that you can absolutely be a beekeeper wherever as long as you have a yard and some plants nearby,”��Robinson said.��“You just have to know some pretty basic things about bees��and��how to use the equipment.”

Justin Mog, assistant to the provost for sustainability��initiatives,��created the beekeeping internship to help connect student learning with sustainable agriculture and nature stewardship.��Mog works closely with Robinson to manage��the��hives and honey harvesting��at UofL.��The two also participate in programming on-and-off campus to better connect the Louisville community with honeybee conservation.

“Anyone who cares about sustainability needs an intimate understanding of how nature works, and I find��there’s��no better way to do that than to crack open a beehive and observe��what’s��going on,”��Mog said.��“I learn so much from my bees!”

After graduation, Robinson hopes to continue beekeeping��either through��volunteering or keeping her own hives.��“I would love to have some beehives of my own one day as��kind of��a family tradition, help my dad still take care of his bees and hopefully get more involved with the����

KSBA offers resources, workshops and programs to help create new beekeepers and share knowledge.

Interested in becoming��UofL’s��next beekeeping intern? Contact��.

Earlier in February, community partner and UofL neighbor, Dave Barker led participants through a maple tapping workshop, installing taps on several trees in the center of campus. Barker instructed participants on the best practices for tree tapping without causing harm to the trees. He explained that sap flows are much more accessible to tap after temperatures swing from below freezing at night to above freezing during the day, creating an internal pressure that carries sap through the tree. After these conditions are met, sap may be seen leaking through natural scars. The only equipment then needed to harvest sap is a drill to make a one-inch hole, a tap to hammer in, tubing and a covered bucket. Once the sap is harvested, it’s then boiled down to remove the water and create syrup.

Justin Mog, assistant to the provost for sustainability initiatives says tree tapping is a sustainable way to create local maple syrup and sugary products while cutting personal emissions. Combining maple tapping with other gardening and farming practices can make an important impact in reducing individual environmental impacts.

“I think the most important thing we get out of this project is a better understanding of sustainability, which is all about tapping into the local resources right under our noses that we tend to ignore,” Mog said. “As we learned at the start of the COVID-19 pandemic, what makes modern life so precarious and unsustainable is an over-reliance on extractive economies that pull in resources from all over the place. Rather than spending a bunch of money and burning a bunch of fossil fuels to ship in syrup from Vermont, I’d much rather see us make our own and reconnect with the abundance that nature provides for us right here in Louisville.”

To make a gallon of maple syrup about 30–60 gallons of sap is needed. Assuming weather conditions support the flow of sap, UofL Sustainability hopes to produce a few gallons of syrup from Belknap campus trees. While the workshop focused on tapping maple trees, several other tree species can be tapped for sap to make syrup. Birch, hickory, sycamore and other types of trees can be used to create unique syrups with different flavor profiles from maple syrup.

The annual maple tapping workshop is part of . The Garden Commons is a collectively managed space open to all students, staff, faculty and community members. Participants who assist in the garden’s projects are welcome to share in the harvest and take their share of organic produce.

The Garden Commons hosts several workshops and events to get volunteers engaged in recognizing the accessible abundance of gardening and foraging. Upcoming events include workshops on orchard care, berry foraging and community gardening in abandoned urban spaces. Garden Commons intern and UofL student Savannah Dowell organized this year’s maple tapping workshop.

“I want everyone who participates in the Garden Commons to walk away with the understanding and confidence that they, too, can grow, forage or learn anything their heart desires. The world of sustainable urban agriculture can be overwhelming, but don’t become debilitated by the plethora of possibilities,” Dowell said. “Whether you start with a mass-scale maple tapping project or a windowsill herb garden – just start!”

Over the coming weeks, Cardinals can help empty sap buckets into collection barrels at the North Information Center and behind Gottschalk Hall by . ��

Taste UofL’s maple syrup and honey at this year’s on Friday, April 19, from noon – 1 p.m. at the Cultural & Equity Center 176 (Belknap Village North).

View pictures on .

“I have been impressed with how far Louisville as a city has come in terms of sustainability and the University of Louisville has led the way,” said Ruhe, a longtime Jefferson County Public School special education teacher who is one of the first students enrolled in UofL’s new interdisciplinary master’s degree program with a sustainability concentration. “If it hadn’t been for the students and faculty pushing for change, none of this progress – and the recognition that has followed – would have been possible. To rank in the Top 50 is quite an accomplishment and reflects the commitment of all at UofL to become a leader in sustainability education for the 21st century.”

This marks the��eighth consecutive year UofL has landed in the top 100.

Justin Mog, assistant to the provost for sustainability initiatives, said the scoring was based on UofL’s latest rating in the national . Earlier this year, UofL became the first college in Kentucky to achieve a gold STARS rating. STARS is the framework developed by the Association for the Advancement of Sustainability in Higher ����ֱ�� to track progress in the social, economic and environmental aspects of sustainability.��

This year,��UofL scored more than 622 points out of a total of 1,000 in the annual ranking published by The Sierra Club, the oldest grassroots environmental group in the United States. The list is compiled based on data about a school’s sustainability initiatives in co-curricular education, energy, investments, food, innovation, academics, planning, purchasing, transportation, waste and water.

“What’s so exciting about this is not just that we’re doing one thing right, but that we are addressing sustainability across the board,” Mog said.

The list ranks all four-year, degree-granting undergraduate colleges and universities in the U.S. on their efforts, policies and programs in support of environmental sustainability. Justin Mog, who spearheads the university’s sustainability program, says that the ranking validates UofL’s commitment to environmentally friendly initiatives, but he notes that there is more work to be done.

“Clearly, we’ve done well, but we’ve also got our work cut out for us as we seek to continually improve our environmental, social and economic stewardship,” Mog said. “I know we all look forward to continuing this good work, especially as we welcome students back to our green campus, including graduate students in our brand new interdisciplinary master’s degree in sustainability.”

UofL earned 615 out of a possible 1,000 points on the survey and scored particularly high in the categories of co-curricular activities, investments, food, planning and waste. For a breakdown of UofL’s scorecard, .

For additional information, contact Mog at 502-852-8575 or atjustin.mog@louisville.edu.