Inside the Spout Kitchen: More than a Taste of Honey


It wouldn’t surprise anyone that Sprout’s Kitchen takes honey seriously. Wary of sugar, or even worse, the growing number of artificial sweeteners that have come on the market recently, Sprout owners, Emily and Ryan Groll, wanted to find the best-produced honey for their thriving food delivery company.

They also wanted to make sure that the honey produced was rendered on the Eastern Shore. Of course, Sprouts does that with almost every product they use in their cooking, but with honey, the need to have it produced nearby went far beyond their “keep it local” mantra for their business.

In fact, as Emily and Ryan explain in the latest edition “Inside the Sprout Kitchen,” the need to use local honey ensures that the pollen that the bees collect have local allergens that act as a natural kind of flu shot, building up of antibodies that effectively fight off allergies.

After discovering Chesapeake Apiaries at the Easton Farmers Market a few years ago, Sprouts found their perfect partner to do just that.

This video is approximately two minutes in length. For information about the Sprout’s Kitchen and their meal plans please go here

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