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National Honey Bee Day is August 17th!
Honey bees play a vital role as premiere pollinators and stewards of our environment. Without them, the food we depend on would dwindle as pollinator foods, including those pollinated by bees, represent one in every three bites of food that we eat.
Since 1922 Michigan Bee Co. has endeavored to provide honey in its most virtuous form. Each season our bees meander the rural areas of West Michigan sampling wildflowers such as Purple Cone Flower, Golden Rod and Clover to create this natural sweet treat. Our honey is harvested with minimal heating and no filtering to ensure the antioxidants, enzymes, vitamins and minerals remain whole. At Michigan Bee Co., we believe honey should be enjoyed just as a bee does - as Pure Raw Honey.
Raw Michigan Honey is a mild flavored wildflower honey that is raw and unfiltered. It has natural pollen and enzymes and is sourced only from Michigan Beekeepers. Select Golden Honey is expertly selected for its mild flavor and aroma. Exclusively US honey from US Beekeepers. It is True Source Certified and Packaged in Onsted, Michigan.
Because of all they do for us, we believe we have a responsibility to making a positive impact on the future of bee health. Yes, bees give us delicious honey (which we personally can't live without!), but more importantly, they sustain our ecosystems. Without them, we wouldn't have what we need to live healthy, happy lives. "I am only willing to put products on your family's table that I'd be proud to put on my own family's table." - Nate
We make thoughtful choices to reduce our impact on nature and work to protect biodiversity, which preserves our own place in the world.
- We have landfill-free operations
- We are CarbonNeutral® certified
- We offset our annual water consumption through watershed restoration projects
- The Burt’s Bees Foundation supports honeybee health and biodiversity, and to date we’ve given $3.5 million in grants
4,400 acres of wildflowers and more than 15 billion seeds planted, impacting as much as 145,000 acres of farmland.
Through our partnerships with organizations like RAFI (Rural Advancement Foundation International), we provided wildflower seeds and technical support to 40 working farms—helping to promote honeybee health and support sustainable farming.
- 2 cups Blueberries, fresh
- ½ cup Honey
- 1 Tbsp Lemon juice
- 1½ cups All-purpose flour
- 1¼ cups Old-fashioned oats
- ½ tsp Ground cinnamon
- ½ tsp Baking soda
- ½ tsp Salt
- ¾ cup Butter, unsalted and softened
- ½ cup Honey
- 2 Tbsp Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
DIRECTIONS for the jam
- Place a small plate in the freezer for testing the jam.
- In a large deep skillet, add blueberries, honey, and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes.
- Add a small spoonful of the jam onto the plate in the freezer and let sit for 30 seconds. Tilt it. If it slides too fast, cook another 1-2 minutes and check again. If it moves slow, it is done. Test every 1-2 minutes and do not overcook. Remove from the heat and cool to room temperature.
DIRECTIONS for the bars
- Preheat oven to 350°F. Line an 8x8 square pan with parchment or grease with cooking spray.
- In a large bowl, mix together the flour, oats, cinnamon, baking soda, and salt.
- In another large bowl, beat together the butter, honey, and brown sugar until creamy, about 2-3 minutes. Beat in the egg and vanilla until incorporated, about 1 minute (it may look curdled). Gradually beat in the flour mixture.
- Evenly spread no more than half of the dough into the bottom of the pan. Top with cooled blueberry jam. Top with the remaining dough.
- Bake 30 minutes or until golden brown. Cool completely before cutting into squares.
- 1 stick Salted butter
- ¼ cup Honey
- 1 Egg
- 1 Tbsp Flaked sea salt, for sprinkling over top when done
- 1 cup All-purpose flour
- 1 cup Dark brown sugar
- 1 tsp Vanilla extract
- ½ cup Chocolate chunks
- ½ cup Walnuts, toasted (optional)
- Preheat oven to 350°F. Use a nonstick baking spray and prepare an 8-inch square baking pan. Line with parchment, leaving an overhang on two sides, spray parchment and pan.
- Melt butter in a small saucepan on medium heat, stirring occasionally. Butter will foam and start to become very fragrant. Cook until butter turns a nutty brown color. Remove from heat and pour through a fine-mesh sieve into a large bowl. Add honey to still warm butter and stir. Let cool to room temperature.
- In a small bowl, combine flour, baking powder, and salt. Set aside.
- Add brown sugar to bowl with butter and honey, whisk until smooth. Whisk in egg and vanilla.
- Add dry ingredients, chocolate chunks, and optional walnuts. Stir until mixture is just incorporated. Do not over-stir.
- Pour batter into pan and distribute evenly, smoothing out the top. Bake for 25 to 30 minutes. Test center with a toothpick, until it comes out clean.
- Place on rack to cool.
- When cooled, sprinkle flaked sea salt over top of blondies.
- ¼ cup Grapefruit juice
- ¼ cup Mezcal or tequila
- ¼ cup Club soda
- 1 Tbsp Mike’s Hot Honey
- 1 Tbsp Lime juice
- Mint, for garnish
- Pour grapefruit juice, tequila, lime juice and Mike’s Hot Honey into a shaker. Shake well.
- Pour into a highball glass over ice. Top off with club soda.
- Garnish with mint and serve.
- 4 Tbsp Butter
- 12 oz Sugar
- 6 oz Soy sauce
- 6 oz Vinegar
- 2 oz Ginger
- 2 oz Garlic
- 2 Tbsp Gochujang
- 2 Tbsp Mike’s Hot Honey
- Simmer all ingredients over medium heat until thickened
- Toss with crispy chicken, pork belly, or wings.
- Drizzle generously with Mike’s Hot Honey and garnish with cilantro and scallions.
- 2 Chicken breasts, cooked and shredded
- 12 oz Green enchilada sauce
- ⅓ cup Honey
- ¼ cup Lime juice
- 1 Tbsp Chili powder
- 1 tsp Garlic powder
- 8 Whole wheat tortillas
- 2 cups Mexican cheese, shredded
- ¾ cup Milk
- 4 Tbsp Cilantro
- ⅓ cup Sour cream
- Preheat oven to 350°F.
- In a 9x13 baking dish, pour a few oz. of enchilada sauce to slightly cover the bottom of your dish. Set aside.
- Whisk together the honey, lime juice, chili powder and garlic powder. Pour this marinade over the shredded chicken and stir so all chicken gets covered in marinade. Let sit for 30 minutes.
- Place chicken into middle of tortilla and top with cheese. Roll tightly and place into baking dish. Repeat.
- Sprinkle remaining cheese on top.
- Coat the enchiladas with the leftover marinade using a pastry brush.
- Bake for 20 minutes or until tortillas are slightly brown.
- While enchiladas are in the oven, make the enchilada sour cream sauce by placing the milk, remaining enchilada sauce, cilantro, and sour cream in a small saucepan on medium heat. Stir frequently until thoroughly heated.
- Drizzle the enchilada sour cream sauce as desired onto enchiladas which can also be topped with leftover sour cream and cilantro.
Why do bees make honey?
Honey bees collect nectar to create honey and store as food because it provides the energy for bees' flight muscles and provides heating for the hive in the winter. Fortunately, honey bees will make more honey than the colony needs, so it is necessary for beekeepers to harvest the excess, which they bottle.
National Honey Bee Day is August 17! Support pollinators by shopping bee-friendly products. You can support the honey bees by supporting these bee-friendly products and brands. Get inspired to incorporate honey into your daily routine, whether it be meals, drinks, or treats.