Here are a few interesting links from my adventures in food reading this week.

Save the bees, support artisan honey producers - Last year 20 billion bees disappeared and experts still aren’t sure exactly why. But they have determined that the bees that were in the hands of artisan honey producers stuck around, while commercial producers continue to see bees vanish. So in order to help support these small producers, Food and Wine highlighted their favorite artisanal honeys of the 6 most common varieties in the US.

Genius Junk Food - Men’s Health hopes to reverse our misconceptions about 6 foods that should no longer be considered “junk”. I second Ed Levine’s comment on the items that made the list.

The list is amusing and even in some cases informative. I mean, pork rinds? Really? If pork rinds are on the list, shouldn’t bacon, country ham, and prosciutto make the list? - Ed Levine

How the heck do I cook Squash Blossoms? - Ever since I had squash blossoms for the first time at Jean Georges in NY, I’ve wanted to use them in a dish of my own. I’ve just been a bit baffled of how to use the delicate flowers and preserve their aroma and flavor. Armed with this recipe from Serious Eats for a Zucchini Blossom Frittata, and blossoms from the market, I am ready to prepare my very own squash blossom dish.

Gilroy Garlic Festival - Have you ever tried garlic ice cream? Yeah, me either - but if you want to find out what it’s like and taste just about anything else with garlic, there is no better place than in Gilroy, CA. If you’re in the area this upcoming weekend, check out the 30th annual Gilroy Garlic Festival.