This is most street radio from PRX. I'm your host Christopher Kimball.

To make a single drop of honey, one beat might visit a thousand flowers, and they're highly selective about which

flowers they go to.

So if you've found out the yellow ones with the bilaterally symmetrical flowers are the

most rewarding, then you store that in your little behead and seek out subsequently only those flowers.

These are problem solvers and they also experience emotions, recognize human faces, and communicate with each other through dance.

They run around in a repeated roughly figure H shape and encoded in these movements is both the direction and the distance to a rewarding source.

Later on the show, zoologist Lars Chitka, reveals more of his amazing discoveries about the mind of a bee. But first I'm joined by Sylvan Meshima Brackett. He's the chef owner of Rintaro in San Francisco, also former creative

director at Shay Panice. His new book is called Rintaro, Japanese Food from an Iza caya in California.

Sylvan, welcome to Bell Street.

Oh, thank you so much for having me.

I'm thrilled to be here.

So your restaurant, Rintaro, is an Iza caya.

So could you just explain that concept what is an isakaya?

Sure. So I guess when I was in my kind of early 20s I was finally of drinking age and

when I'd go back to Japan to visit relatives and friends, we'd go out.

People don't tend to entertain it home as much.

You know, houses and apartments are small, they're just not really set up for it in the same way that you might find in the US.

So for a night with friends, it's you know you're going to one or two or three Isakaya. So these are places

tend to be fairly informal. It's kind of focused on the

drinking and sake. Music is sometimes loud and it wasn't uncommon for us to go to two or three

is like I called Tashigo, like it's a word for ladder.

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