I went to the market today and spent a good 10 minutes looking at honey before I finally surrendered to the fact that this is a subject that I just don't know enough about.
On the one hand, it seems the gourmet honeys are an ultimate example of the preciousness of food packaging, costing as much as $15 for a little jar. On the other hand, the organic, white Hawaiian honey that once bought seemed a lot more complex than the Sue Bee honey that lines the shelves. But, is Sue Bee clover honey so bad? What about spun honey? What are they French honeys opaque except the acacia honey? Honeybees, please illuminate!