Entry 12 (5-10-19)

Alex Muromcew
Senior Project
5/10/19

Today had us in the glorious garden, preparing again for some spicy bee action. This included tilling and more importantly cleaning the surrounding garden to make sure that there would not be any pests or insects that would mettle with the bee hives. As I continue to delve into the world of bee keeping, I realize the specific conditions that bee need to live. Of course the bees can adapt, but for ideal production and to avoid irritability there are many small factors one must consider. Constant sunlight is a big one, making sure that the hives are elevated off of the ground is another.

We then began to prepare our buoys for the lobster traps. This included assembling the buoys from the parts we bought, painting correct colors, and then carving ID numbers into them.

To finish off the day we had a phone interview with Shelly McSugme a restaurant owner in Cambridge. Her passion has led her to focus on seafood in her food business. When we were interviewing her, one of the common themes again was the high prices of liquor licensing and real estate, prompting her to open up in Cambridge rather than in Boston. From the interviews that we have done those two obstacles have been mentioned as the biggest challenges restaurant owners have to face when opening up in the Boston/Cambridge area.

Hours for the Day: 4 Hours
Garden Work: 2 Hours
Buoy Prep: 1 Hour
Interview: 1 Hour

Total Hours: 58.5 Hours