The business of bees

To watch Graeme Evans work is a treat. Dressed in a dark business suit, he climbs down a block wall and lights a small “fog” canister. When the cardboard inside the lamp begins to burn, he waves it around the small boxy hives. “The smoke calms the bees,” he says. “But they trust me anyway and don’t get upset when I’m around.” Gently, Evans pries away the top of a hive and lifts out one of the narrow racks inside. Swarming with thousands of bees, he turns it slowly. “There she is,” he says, pointing to a large bee with a striking yellow dot on her back. “There’s our queen.” Just steps beyond the hotel pool where guest lie in the late summer sun, more than 500,000 very special residents buzz around their own private terrace at the Vancouver, British Columbia, Fairmont Waterfront Hotel. Housed in beautifully painted hives, illustrated by five art students from the Emily Carr University of Art and Design and Capilano University’s IDEA Program, the Fairmont bees fly happily around the herb and vegetable gardens, stopping to drink from the petite stone water fountain placed there especially for their use. The scene is not what you might expect to see at an upscale downtown hotel. But, thanks to the Fairmont Hotel corporate commitment to green business and green living, and the enthusiasm and dedication of one man, both guests and hotel staff benefit. Under the direction of Director of Housekeeping (and passionate beekeeper) Evans, the Fairmont bee program is an important part of the hotel’s sustainability program. The more than 600 pounds of honey produced by the happy bees are incorporated by Executive Chef Patrick Dore into the menu both at the restaurant and the lounge. When hotel management asked staff to contribute ideas for innovative greener options, Evans suggested keeping bees. After taking a beekeeper course and attaining certification, he began work on the Fairmont project. Now, curious guests are welcome to explore the rooftop apiary in daily tours and there is even a “The Birds and the Bees” package which includes an overnight stay, a honey-themed amenity package and a tour of the hives and gardens. I was lucky enough to get a private tour with Evans and a chance to see him at work with his bees. While he examined the hives, his voice a low lullaby to the insects, Evans explained the nature of bees, the history of honey. He is a storehouse of trivia and science and his pride in his work shows in every move. Later we walked downstairs to the lounge to sample the hotel’s signature “Honey Collins” cocktail, flavored with honey produced by the rooftop hive. As I sipped and sighed at the taste of the sweet, tangy, drink, Evans answered my questions and talked about future plans for harvesting and marketing the honey. Then he excused himself, off to take care of his duties as director of housekeeping. The bees are his passion, bringing him to the hotel even on his days off, but there is always other work to be done. They’ll soon move on to winter camp, but right now, high above the busy streets of downtown Vancouver the Fairmont bees are still out and about. Flying from one bloom to another in warmth of the late September sun.