We all know that it is crucial we take steps to save the bees. After all, every one out of three bites of food we eat is dependent on bees for pollination. Our bee populations face many threats from things such as Colony Collapse Disorder, the overuse of pesticides, and habitat loss. We hear about how desperately we need to save the bees from our friends, the news, and countless TED talks. But it can be hard to know what one should actually do if they want to play a part in preserving our pollinators and their natural environments. So we have rounded up 5 different small things you can do that will have a big impact if enough people take the initiative. Read on to start saving the bees today!

Cultivate Native Plants

In order for bees to get pollinating, they need plenty of plants that they can choose from. But you want to make sure that you are cultivating plants that are native to the area in which you live if you want to help out your bees. This is because those bees have evolved to interact with those native plants specifically, non-native plants might not provide pollinators with the pollen or nectar that they need.

Here are some native California plants that you could put in your yard to help out your local pollinators:

• California Poppies, this annual plant produces iconic orange flowers that are sure to lure bees in. It is a perennial that grows well in both sun and partial shade, it is also drought resistant.

• Germander Sage, this bush is covered with brilliant blue blooms in early summer and fall. It needs full sun in order to thrive but it is deer resistant and attracts both bees and hummingbirds.

• Cascade Creek Goldenrod, throughout spring and fall this plant displays bright yellow flowers that attract bees and butterflies. It needs full sun to partial shade and is drought resistant.

• Catmint, this spreading perennial is hardy and herbaceous. It blooms in the spring and early summer and is beloved by many varieties of bees.

Use Safe Forms of pest control

There are many factors contributing to the decline of bee populations but one of the most significant is the use of pesticides in domestic and commercial agriculture. If you have a garden going then you want to find natural ways to keep out pests, or else we risk losing the ability to keep such gardens in the future. After all, many of the fruits and vegetables that we enjoy are pollinated by bees.

When looking for a pollinator-friendly form of pest-control it’s not enough for it to be labeled organic, some can still be toxic to pollinators even though they are plant-based. Instead, keep your eyes peeled for non-toxic ingredients such as Kaolin clay, garlic, and corn gluten. There are many other forms of natural pest control from bacterias and oils.

Create An Oasis For Bees In Your Yard/Patio

No matter the size of your yard or patio there are ways that you can create a safe haven for bees, even if you only have a front porch step to work with. Here are some things that you can do to keep your local bees happy:

• Leave a dish of water outside for bees to rehydrate themselves. Make sure that you provide “landing zones” for them in the form of stones, twigs, or corks, as bees are clumsy and can easily drown. Also, don’t add sugar to the water. This is a myth and does not benefit them.
• Place a bee hotel outside your home. We carry beneficial bug houses such as this at the Co-op! They allow bees to find a resting place on their long journeys from flower to flower.

Even if you don’t have room for a full garden having a single native plant on your patio is better than nothing!

Support Local Farmers and beekeepers

We can’t stress this point enough as the use of pesticides is one of the greatest threats to bee populations. Choosing to support farms that don’t spray pesticides will help the bees even more than if you personally stop spraying pesticides. Check out our local page to see some of the great local farms with outstanding practices that we carry at the co-op. You can also find many of these farms at the farmer’s market if you want to support them directly. 

Supporting local beekeepers is an even more direct way to help the cultivation of local bee populations. Purchasing bee products such as beeswax, honey, and honeycomb not only garner a sense of connection to the bees, but they help to support the people who’ve made supporting bees a life priority. A great local producer is Pure Honey from Winters, California.

Use YOUR VOICE, SPEAK FOR THE BEES

One of the most powerful ways that we can help the bees is through speaking out. By sharing what you’ve learned with others you may be able to inspire change in those close to you, and if we all do this it can lead to big results. You can also choose to support local organizations that are doing important work to help save the bees, such as:

• Circle of Bees, which is built around sub/urban pollinators, especially honey-bees.
• The Davis Bee Collective is a group of small-scale beekeepers dedicated to the cooperative practice and promotion of ecological apiculture.

• The UC Davis Honey and Pollination Center is working to help UC Davis become the world’s leading authority on honey bee health, pollination, and honey.

• The Haagen-Dazs Honey Bee Haven at UC Davis is a unique outdoor museum that provides resources for local bee pollinators and educates visitors to create pollinator habitat gardens. It also provides a site for the observation and study of bees and the plants that support them.

Written by: Rachel Heleva, Marketing Specialist

It is important to note that all these recipes will work great with baked, grilled, panfried, or crumbled tofu. These recipes work great in rice bowls, with veggies like bok Chou, onions, snap peas, carrots, and broccoli, or in a creative taco! Let us know what you create by posting a picture and tagging @davisfoodcoop!

Sweet Garlic Baked Tofu

• 2 teaspoons finely grated fresh ginger
• 2 teaspoons finely grated fresh garlic
• 2 teaspoons warmed honey
• 2 teaspoons light soy sauce
• 2 teaspoons mirin
• 2 tablespoons water
• 2 tablespoons peanut or toasted sesame oil
• 1 block extra-firm tofu, cut into 3/4-inch cubes

Instructions:

1. Preheat oven to 400ºF.
2. Place the grated garlic and ginger in a medium bowl. Add the honey, light soy sauce mirin, water, and oil. Whisk well to combine all ingredients
3. Place tofu cubes in a single layer in an 8×8″ glass baking dish. Take care not to crowd the pieces of tofu. Pour the marinade over the tofu pieces, turning them to coat well on all sides.
4. Bake in the oven for 15 minutes. Rotate pieces and bake for 15 more minutes, checking periodically that the liquid has not completely evaporated. Remove from oven and serve hot with dipping sauce or use in stir-fries.

Taco Tofu (Crumbed or small cubed)

• 2 Tbsp Tomato Paste 
• 1 Tbsp Water
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 2 tsp Chili Powder
• sprinkle of Cloves
• Salt and Pepper
• 1 Block Extra-Firm Tofu
• Best with diced onions and mushrooms!

Instructions:

1. Mix tomato paste, water, and spices in a bowl. Add cubed or crumbled tofu and evenly coat.
2. Heat cast iron with a little oil.
3. Saute diced onions and mushrooms.
4. Add tofu and cook on medium heat until onions are slightly translucent.

Ginger Baked Tofu

• 1 pound extra-firm tofu, sliced into 1/2-inch thick rectangles
• 1/4 cup sesame oil
• 1 tablespoon garlic, minced (2-3 cloves)
• 2 tablespoons fresh ginger, peeled and minced (2-inch piece)
• 1/3 cup soy sauce
• 1/3 cup Mirin (sweet rice wine)
• 1/4 cup maple syrup

Instructions:

1. Preheat oven to 400ºF.
2. Pat the tofu rectangles dry with a paper towel, and place on a sheet pan with a rim. Brush the tofu with the sesame oil. Bake for 30 minutes, flipping each piece over after 15 minutes. Carefully drain most of the oil from the sheet pan. Mix together the ginger, garlic, tamari, Mirin and maple syrup, and pour it over the tofu. Bake for another 15 minutes until the tofu is firm and the sauce has reduced. Remove from heat and serve, drizzled with the sauce from the baking pan and garnished with fresh minced ginger, sesame seeds and scallions.

Cilantro Lime Grilled Tofu

• 14-ounce block extra-firm tofu
• 1/4 cup soy sauce
• 1 bunch cilantro, washed and dried
• 1/3 cup fresh ginger, peeled and chopped
• 2 tablespoons vegetable oil
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon white sugar
• 1/8 teaspoon sea salt
• 1 teaspoon lime juice
• 1/4 cup black or white sesame seeds

Instructions:

1. Preheat grill to medium-high heat.
2. Beginning at the short end, slice the block of tofu into 8 even rectangles. Lay the tofu on a baking sheet and sprinkle with tamari. Let sit, flipping once while preparing the pesto.
3. Cut the stems off of the washed cilantro and puree the leaves in a blender or food processor with the fresh ginger, oils, sugar, salt, and lime juice. The resulting pesto should resemble a vibrant green smoothie.
4. Lightly oil the grill. Using a metal spatula, place the tofu on the grill and cook for 2 minutes. Flip and grill for 2 minutes on the other side. Remove to a plate and let cool, then toss with the cilantro pesto and garnish with ½ cup sesame seeds, black or white. Serve at room temperature or refrigerate until ready to use.

Miso-Sriracha

• 12 ounces extra-firm tofu
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce, divided
• 3 tablespoons toasted sesame oil, divided
• 1 tablespoon ginger, minced
• 1 teaspoon garlic, minced
• 1/4 cup brown sugar, loosely packed
• 2 tablespoons Sriracha
• 2 tablespoons seasoned rice wine vinegar
• 3 tablespoons white miso

Instructions:

1. Slice the tofu crosswise into 8 squares. In a large non-stick skillet, heat 1 tablespoon of vegetable oil over high heat. Add the tofu and sear until golden brown on each side. Reduce to medium heat, add 2 tablespoons of tamari, cook for 1-2 minutes, then flip the tofu and continue cooking until all the tamari is absorbed. Remove and reserve the tofu.
2. In a medium sauté pan, combine 2 tablespoons toasted sesame oil, seasoned rice wine vinegar, Sriracha, 1 tablespoon tamari and brown sugar. Bring the mixture to a boil, whisking to blend in the sugar. Turn off the heat and whisk in the miso paste until smooth. Gently add the tofu to the sauce, flipping once to coat. Let sit.