The first step is to open the cells of honey. Then Aron Weber takes the prepared frames to an extracting machine. He places them, two at a time, into what looks like a giant metal can. He turns the handle on top to start them spinning around.

ARON WEBER: “What we’re going to do now is we have both frames in there, and we’re going to start spinning it, as we spin, the honey is going to go down the outside and drip down to the bottom."

Using this extraction method helps prevent damage to the honeycomb within the frame so the bees can reuse it.

SHIRLEY GRIFFITH: This extraction produces about twenty-two kilos of fresh honey. The Fairmont chefs will start adding it to their foods. On this day, they serve it with locally made cheeses. They also mix it into ice cream and the hotel's "BeeTini," a drink made with vanilla vodka and fresh lemon juice.

So far this season, which started in May, the chefs have collected about forty-five kilos of honey.

Ian Bens says other hotels across the country and the world have also turned to beekeeping as a way to get fresh honey.

IAN BENS: “People are going back to nature. You can see it especially on the East Coast and West Coast. You see it in New York City. Urban beekeeping, I think, is huge. I think as we live more in cities we realize how much nature is important to us.”

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