On the Line: Ryan Smith of Massey Honey, Part Two
No sudden movements, please
Photo by Angi Welsh
I was excited to learn about Massey's collaboration with TAPS Fish House in Brea. A raw honey beer, MJoe will be featured as our Drink of the Week. Stay tuned for more on this summer ale. Read our interview with Ryan, part one. And now, let's start part two . . .
How are the responsibilities divided up? My father and I do the majority of the beekeeping and beehive rescues. My mother runs various craft fairs and shows for the company. My brother develops new cocktails and recipes with honey for our blog. And my wife runs the day-to-day business operations.
Do you have any additional skills that do not involve food? I currently practice as a small animal veterinarian in Cerritos.
Last thing you looked up online? How to spell hors d'oeuvre (see answers in part one).
What would you be doing if you weren't in this business? I will probably never retire, as I have the best two jobs in the world-- being a veterinarian and a apirist (beekeeper).
Last song playing on your radio: Roses are Free by Ween.
Where did you grow up? I grew up in Yorba Linda in North OC.
When you're not making honey, what are you doing? Working my full-time veterinarian job, surfing and spending time with my wife.
Last book read; how was it? The Surfer's Guide to Baja. More of a guide rather than a novel, but a must read if you are planning to surf south of the border. Gets better every time I read it.
What's your favorite childhood memory? Riding my dog like a horse. He was a large shepherd mix named Walter (also my first word as a child).
Hardest lesson you've learned: Running a business is not walk in the park, or on the beach. You get out what you put in.
To learn more about Massey Honey, click here for their website.
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