In this video, beekeepers Ray Sciberras and Jorge Spiteri take us back to the time of the Romans and tell us all about the Apis Mellifera Ruttneri – the Maltese honeybee. We also see how the honey they produce plays a key role at the Camilleri & Sons Bakery, where among the many delicacies, you’ll find delicate Zeppoli Ta’ San Guzepp pastries drizzled with honey.
But it doesn’t stop at pastry, as chef Robert Cassar of the MICHELIN-recommended restaurant Root 81 makes clear. “Honey, in my eyes, is like butter – you can use it with everything,” he says.
When a bee lands on water, the water sticks to its wings, robbing it of the ability to fly. However, that stickiness allows the bee to drag water, creating waves that propel it forward. In the lab, Roh and Gharib noted that the generated wave pattern is symmetrical from left to right. A strong, large-amplitude wave with an interference pattern is generated in the water at the rear of the bee, while the surface in front of the bee lacks the large wave and interference. This asymmetry propels the bees forward with the slightest of force—about 20 millionths of a Newton.
Boomers Daily 