My first-year KTBH did not even come close to producing enough for themselves, much less for me to even consider taking any. I believe they are still alive because I rigged up a way to feed fondant above the bars as soon as it was too cold for syrup. I haven't read the mentioned article, but my speculation is that the hive design is a less stable environment than the standard commercial varieties, and results will vary widely based on bee types, local forage, local climate (I'm USA zone 5), details in hive design, local pests and diseases, and handling. Not necessarily for beginners. Successful and experienced beekeepers looking for something new, yes. And experts such as Mr. Bush, of course, whose comments to others have helped me keep mine alive so far. I will say that I liked the window I put in it so much I'm trying to put some in Langstroth bodies, just for fun. Greg