The “Flickertail State,” North Dakota, is the top honey-producing state in the nation. But its importance to agriculture runs even deeper. Nearly all fruits, vegetables, and nuts grown in the United States rely on pollination, and most of that work is done by honey bees trucked in from apiaries across North Dakota. Behind every almond grove, apple orchard, and berry farm is a beekeeper and a hive that may have spent the summer gathering nectar from wildflowers on the North Dakota plains.

In this episode, Capri Cafaro explores how the beekeepers of North Dakota not only shape the flavor of America’s honey, but help feed the nation. From large-scale migratory operations to small family farms, and from single-flower honeys to ancient mead and heirloom desserts, the story of North Dakota’s bees and beekeepers is one of science, stewardship, and resilience.

Miller Apiaries and the Migratory Beekeeping Model

Capri begins her journey in Gackle, North Dakota, with John Miller of Miller Apiaries. John’s family has kept bees for generations, and his great-grandfather helped pioneer the modern practice of migratory beekeeping. Capri visits during honey harvest season, when John’s hives are full of nectar from sweet clover and alfalfa. Together, they suit up and open hives, examining frames thick with honey and healthy bees.

In the honey house, John demonstrates the extraction process, from decapping the comb to spinning and warming the honey for bulk storage. Capri samples a golden clover-alfalfa blend directly from the heating tank and learns how this large-scale operation produces thousands of 55-gallon drums of honey each season. John explains how the hives spend summers in North Dakota and winters pollinating almond orchards in California, reflecting the nationwide reach of bees that begin their work on the prairie.

The Language of Flowers with Chip Euliss

Just outside Jamestown, Capri visits pollinator expert Chip Euliss. A former researcher with the U.S. Geological Survey, Chip brings deep knowledge of how floral sources influence the color, flavor, and aroma of honey. Capri and Chip taste a range of North Dakota honeys, from the pure, clean taste of clover to the rare basswood honey, known for its clarity and citrusy brightness.

Chip explains the difference between single-source and blended honeys, and how commercial producers like the Millers must combine floral inputs for consistency. He and Capri also sample Chinese tallow honey made by North Dakota bees while overwintering on the Gulf Coast. Their tasting ends with a cocktail known as the Hey, Hive, Hello, made with ultra-clear basswood honey, gin, lemon, and rosemary.

Recipe: “Hey, Hive, Hello” Cocktail

A floral twist on the classic Bee’s Knees, using rare basswood honey from Eastern North Dakota.

Ingredients:

• 2 oz gin (your choice, preferably a floral or botanical variety)
• ¾ oz lemon juice (freshly squeezed)
• ¾ oz basswood honey syrup (see below)
• 1 oz fermented tea water (optional for added complexity)
• Ice
• Fresh rosemary sprig, for garnish

For the basswood honey syrup:

• 2 tbsp basswood honey
• 2 tbsp hot water

Stir until fully combined. Let cool.

Instructions:

If using fermented tea water, combine it with the honey syrup and let steep briefly.

In a shaker, combine gin, lemon juice, and honey syrup (or tea blend).

Add ice and shake vigorously for about 15 seconds.

Strain into a chilled cocktail glass or serve over ice in a rocks glass.

Garnish with a sprig of rosemary.

Notes: Basswood honey gives this drink a delicate floral finish and lingering brightness. It’s a cocktail rooted in the prairie and perfect for showcasing local flavor.

Wax and Craft at Sperry Apiaries

Next, Capri travels to Kindred to meet Mark and Becca Sperry. Mark is a third-generation beekeeper who harvests honey in small batches from distinct floral sources. His clover honey is sought after by regional artisans, including winemakers and distillers. Capri observes his careful process and learns how his grandfather once advocated for fair honey pricing as a state representative in Kansas.

Becca shows Capri how she repurposes the wax byproduct into handmade bricks for use in balms, candles, and woodworking. In her workshop, they pour freshly filtered wax into silicone molds and talk about how keeping their operation small allows them to stay connected to every part of the process.

Honey Wine in the Sheyenne River Valley

Capri heads to the rolling hills of the Sheyenne River Valley to meet Jason Kesselring, a meadmaker whose wines reflect the region’s ecology. Jason uses wild grapes from the valley and honey from the Sperrys to create his flagship mead, Kindred, and an aperitif wine known as the Nort.

In his cellar, Jason and Capri stir together water, honey, and yeast to begin a new batch of mead. Capri learns how fermentation begins in oak barrels and is finished in glass jugs known as carboys. Outside, they taste the final products, including meads made with wild plum and frost-sweetened grapes, all tied together by the floral complexity of North Dakota honey.

A Taste of Tradition: Medovik from Moldova

In Bismarck, Capri visits baker and culinary educator Elena Martinez-Silvestru. Elena grew up on a farm in Moldova where her grandparents kept bees, and she shares with Capri a treasured recipe from her childhood: Medovik, or Russian honey cake.

In the kitchen, they prepare the rich dough with clover honey, then layer it with sour cream frosting before chilling the cake overnight. Elena explains how sour cream became the base in Eastern European baking because it was more accessible than heavy cream. Once sliced, the cake reveals delicate, honey-soaked layers. As they enjoy a taste, Elena reflects on the role of bees in her family’s story and in the tradition she now shares with others.

Recipe: Medovik (Russian Honey Cake)

Caramelized honey cake with tangy sour cream frosting

For the cake layers:

• ⅓ cup honey
• 6 tbsp unsalted butter
• ½ cup sugar
• 3 large eggs
• ½ tsp salt
• ¾ tsp baking soda
• 3⅓ cups all-purpose flour
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional)

For the frosting:

• 1½ cups sour cream
• 1½ cups heavy whipping cream (or nondairy whip)
• ½ cup powdered sugar
• 2 tbsp honey
• 1 tsp vanilla extract

Instructions:

Caramelize half the honey (about 2½ tbsp) in a saucepan over medium heat for 8–10 minutes until deep amber. Remove from heat and carefully stir in 2–3 tbsp cold water. Cool completely.

Make the batter: In a saucepan, melt butter, sugar, caramelized honey, and remaining honey. Remove from heat and whisk in baking soda. Cool to lukewarm, then mix in vanilla and salt.

In a separate bowl, beat the eggs. Slowly whisk them into the warm honey mixture. Stir in flour to form a soft dough. Cover and chill for 15 minutes.

Preheat oven to 350°F. Divide dough into 8 equal pieces. Roll each into a 7-inch round between parchment paper. Prick with a fork.

Bake 2 at a time for 8–9 minutes each until golden brown. Bake any dough scraps for later use as crumbs. Cool completely.

Make the frosting: Whip the cream to stiff peaks. In a separate bowl, combine sour cream, powdered sugar, honey, and vanilla. Fold into whipped cream.

Assemble the cake: Layer each cake round with 2 spoonfuls of frosting. Cover the top and sides. Chill overnight.

Finish: Coat cake with crushed baked scraps. Slice and serve chilled.

Did you enjoy this episode? You can find local honey near you by visiting the National Honey Board website.