Bad Attitude Bees

frequently  asked questions

Q: Where in North Carolina are your hives located?
A: Our hives are all located between Wendell and Archer Lodge near the banks of Buffalo Creek. The location provides the bees with ample resources in the fields and forests that surround us.

Q: Can honey ever go bad?
A: Nope! Pure honey never spoils. If it crystallizes or darkens, that’s just nature doing its thing. Ancient honey found in Egyptian tombs was still edible!

Q: Why is local honey cloudy or darker than store honey?
A: That’s the sign of raw, unfiltered goodness. Cloudiness comes from bits of pollen, wax, and propolis — all natural parts of the hive that carry extra flavor and nutrients.

Q: Why does some local honey crystallize, and the ones in the stores don’t?
A: Crystallization is a natural sign of pure, raw honey - not spoilage. Local raw honey still contains pollen, natural sugars, and tiny wax particles that act as “seeds” for crystals to form. Over time (especially in cooler weather), those glucose molecules naturally separate from the water in honey and start to turn solid. To reliquefy all you need to do is place
it in some warm water!

Store-bought honey, on the other hand, is often pasteurized (heated to high temperatures) and ultra-filtered before bottling. That process removes the particles and changes the sugar balance so it stays liquid much longer — but it also takes away some of the honey’s flavor, aroma, and health benefits.

Q: Is your honey organic?
A: Our honey is not certified organic. It’s very, very rare and challenging to certify any U.S. honey as organic (Personally, I’ve never seen it).

To label honey as “USDA Organic,” the honey (and the bees that make it) must meet strict standards set by the USDA’s National Organic Program (NOP).

However, honey bees can fly up to 3- 5 miles in any direction to gather nectar and pollen. That means the beekeeper has to prove that everything within that radius — all crops, trees, and wild plants — is free from pesticides, herbicides, or chemical fertilizers. In most parts of the U.S., that’s nearly impossible to guarantee.
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Q: Why do I see honey labeled organic in the grocery stores?
A: Most “USDA Organic” honey on shelves actually comes from countries like Brazil, Mexico, Uruguay, and Argentina.
 
That’s because these regions have large stretches of wild, undeveloped land where bees can forage without coming near conventional farms that use pesticides or herbicides. This makes it much easier for beekeepers there to meet the strict organic certification rules that require a 3-mile pesticide-free radius around every hive.

In contrast, the U.S. has a patchwork of farmland, neighborhoods, and roads — so it’s almost impossible to guarantee bees only visit organic plants.

Q: Is imported organic honey better than local raw honey?
A: Not necessarily — it depends on what you value most.
 
Imported organic honey meets certification standards, but it’s often ultrafiltered and pasteurized before being shipped overseas. That process removes pollen (which helps verify the honey's origin) and reduces some of its natural enzymes and flavor.
 
Local raw honey, on the other hand, is usually unfiltered and unheated, preserving all the natural pollen, antioxidants, and subtle flavors of your region. It also supports local bees and beekeepers, which helps pollinate nearby farms and gardens!

Q: In your flavored honey, you mentioned they are ‘cold-infused.’ What is cold-infused honey?
A: Cold-infused honey is made by letting herbs, spices, or fruits soak naturally in raw honey for a few weeks — no heat, just patience. It preserves all the honey’s natural enzymes, antioxidants, and flavor notes.

Hot-infused honey is gently warmed with the flavor ingredients for faster, bolder results. You’ll get stronger taste right away, but a little less of the raw honey’s nutrients remain. High heat (above ~104°F) can destroy some enzymes and nutrients in raw honey.

Q: Why is the honey at the grocery store cheaper than local honey?
A: Most grocery store honey comes from large commercial packers who buy honey in bulk from overseas — sometimes blended from dozens of countries. Buying at that scale means they can sell it cheaper.

Local honey, on the other hand, is usually made by small, independent beekeepers who:

• Care for their own hives year-round

• Bottle honey by hand (not in massive factories)

• Don’t mix or water it down

• Often leave it raw and unfiltered to preserve flavor and nutrients

That all takes more time and care — but it’s what makes local honey taste better and stay true to its natural form. When you buy local, you’re not just getting real honey — you’re helping keep bees (and beekeepers) alive in your community.

Q: What is causing the decline in honey bee population I keep seeing in the news?
A: Bees are struggling because of a combination of chemicals, parasites (like the invasive Varroa Mite), habitat loss, and climate stress — not one single thing.

The good news? Local beekeepers help maintain substantial bee populations by managing healthy colonies, avoiding harmful chemicals, and supporting pollination in their communities.

Q: Do you treat your colonies to help defend against Varroa Mites and other pests?

A: Yes, we do, but we do not use synthetic chemicals. Depending on the time of year, we treat our colonies with:

1. A product called HOPGUARD3, containing natural compounds from the hop plant that provide a safe, easy-to-use alternative to traditional harsh chemicals.

2. A naturally organic compound called oxalic acid (A.K.A. wood bleach) in a liquid-infused strip and/or in a vaporized form. Oxalic acid is found naturally in many plants, especially in leafy greens like spinach, kale, and Swiss chard, as well as in rhubarb, beets, nuts, and soil fungus.

Please feel free to contact us with any other questions you may have. We are here to help you and support our local community!