about us (continued)

In 1995, after two years in France and Monaco apprenticing in some of the world’s finest kitchens – including a year under the tutelage of Alaine Ducasse at Louis XV — Zeke Freeman moved quickly from being an aspiring chef to becoming the specialty food buyer for Dean & Deluca. In his pursuit of the finest of fine foods, in 1999 Freeman became an advisor to Beehive Bee Products, Inc., a honey production company and helped steer its product positioning and expansion. The product was launched in five of Dean & Deluca’s key locations and in their catalog. By 2004 Beehive Bee could be found as close to home as Manhattan’s Zabars and as far reaching as Selfridges of London.

In early 2005, Freeman and his business partner, Sam Yocum, rebranded Beehive as Bee Raw Honey. In keeping with founder, Anne Beckers premium standards, Bee Raw continues to grow and to champion the cause of beekeepers across the US, which prompted the Smithsonian Food Culture USA Event to feature beekeeping and honey production in their annual exhibition. Over one million food enthusiasts learned, first-hand, about the plight of the American honeybee and also discovered the true treasure of American single-varietal honeys.

Exciting enhancements to Bee Raw’s striking Silver Medal, are a feature article appearing in the June 14th New York Times Dining In section entitled “Blossom to the Table: Honey Grows Up.” by Dana Bowen; August’s Bon Appétit spotlights Bee Raw in “Buzz on Honey;” and in the just-on-the-stands Fall 2006 Brides Magazine, Bee Raw honeys are said to be the “hot” party and table favor for new brides and grooms to give their wedding guests. Bee Raw honeys can be found in fine specialty food stores across the U.S. and abroad; and on the menus of some very fine restaurants, such as Nobu 57 and Jean George in New York City and Zola in Washington DC.

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