This has been our first bee-winter, and, as the weather channel fear mongerers/anyone with eyeballs can tell you, it’s been a real beast. Weeks at a time stretched with the hives covered in snow, with me just watching from the kitchen sink, hoping it was like Laura Ingalls Wilder’s “The Long Winter” when they live in the rickety store-bought-wood house in town which, unlike Pa’s hand chinked log cabin in the Big Woods, was always drafty and freezing UNTIL the huge snow, when the drifts rose to the top windows and the girls were finally snug as bugs in rugs… or snug as bees in a hive? Aaaanyway, when the temps slowly started to rise, we saw them making forays out of the hives, sweet bumbling little flights on wobbly wings, proof that they had made it through their own long, hard winter. And, bless them, they would return to the hive, woozy, riding low in the water, laden with pollen. Full saddlebags of bright yellow alder and maple’s greenish grey or dun. In the spring, this pollen is used to make bee-bread, a heady ambrosia of pollen’s protein, a little bit of honey, and some probiotics from the bees themselves that is the stuff that baby bees are nursed on to rear them strong and mighty in time for the coming nectar flow. So, seeing our bees heavy with pollen, we knew that the Queen was holding court, and that the next generation of honeybees are being groomed to flourish. Signs of spring indeed.