Algonquin Flower Shop News
Florist's career continues to bloom - Brockville Recorder and TimesWednesday, March 14, 2018
Howard Bus Service coach has taken Brockville and area residents to the show, she said.Harvey got into the floral industry right out of high school. She went to college at Algonquin, then started working at Colonial Flowers. She has been in the floral industry for 18 years.Last November, members of the Canadian Academy of Floral Art elected her as the organization’s next president. She will assume the position in September. A frequent writer in industry publications, Harvey travels the world for her work, leading seminars and workshops that emphasize floral therapy, although most of her work is in the Toronto and Ottawa areas. Harvey said she comes home to Brockville as often as she can and enjoys helping with local causes and activities. http://www.recorder.ca/2018/03/08/florists-career-continues-to-bloom
Florists arrange to retire - The Kingston Whig-StandardTuesday, November 07, 2017
Marilyn, laughing at the memory.A few months later, Earl purchased the downstairs portion from his brother Art, giving the family some much-needed space.In 1976, Paul graduated from Algonquin College with a diploma in horticulture."He tried to get a job with a flower shop in Kingston but he couldn't find one, so we opened our own shop," Peter said.The flower shop opened on Raglan Road, next to the salon. Business became so successful it moved over to the larger, south side of the building. A greenhouse was added in the early 1980s.Siblings Beverly and Kevin also worked in the flower shop at one time, but it has been Marilyn, Paul and Greg who have been the anchors."Combined we've made it work," Marilyn said. "We needed each other to make it special."Paul is a horticulturist and master florist. Marilyn lauded his work ethic, and Peter said "we call him the Energizer Bunny. He moves at one speed but he never stops."Greg, Marilyn said, is "very talented, very artistic" and creates their "high-end bouquets.""It's been an honour being a florist for the city of Kingston," Greg said."I'm married to the business," Paul said.Ironically, on the final weekend of business, the shop, according to Peter and Marilyn, is handling the largest and most lucrative job in its 41-year history -- a wedding that includes floral arrangements in the church, including pew bows, and at the reception, including arrangements at each table.On the final day of business, Tuesday between 8 a.m. and 5:30 p.m., the Blaneys are inviting their customers to drop by for a party, which will include cake and a violinist playing Irish jigs."Everyone knows us by name," Marilyn said. "Customers that come in here more than once or twice, we know their name. We took a lot of care with each and every order. We know what they wanted and we delivered it."On Wednesday, however, Marilyn, Paul and Greg won't have the flower shop to call home anymore."I have mixed emotions because this is a big change in my life," said Marilyn, who plans to spend her first day of retirement with her feet up while sipping tea and reading a magazine or book.Greg intends to get outside that day."I'm going to sit on Princess Street on a bench, with a coffee, and watch the cars go by," he said. "I've always wanted to do that."Paul, who usually wakes up before 6 a.m. to receive deliveries, won't have to on Wednesday."I'm going to sleep in," he said, email@example.com... http://www.thewhig.com/2017/10/26/florists-arrange-to-retire
Florist to be showcased nationally - Brockville Recorder and TimesMonday, March 07, 2016
A: I was actually a dancer and getting into university, and I was competing but I hurt myself, so I had to go to college for something else while I was healing. I took a floral design course at Algonquin College while I was waiting to dance professionally. I loved the floral design course so much I just kept going with horticulture, business, and all sorts of different educational platforms, and now it’s been 16 years and I’m still in the industry. It’s funny what the universe will throw at you, but I never went back to teaching.Q: Did you have any horticultural experience flowers prior to taking the college course?A: I was always a crafty kid. I always played in the gardens at the apartment buildings where I used to live at. I’ve always loved flowers. It was Mr. Cook at TISS who inspired me. I won all the awards at TISS for art and he said, this is a neat art form, and so I did. Thank you Mr. Cook!Q: How long have you been in the industry?A: Right out of high school I started working. I went to college at Algonquin then I started working at Colonial Flowers, then got married and moved to Alberta, and I’ve been working all over the place for 16 years.Q: What do you like so much about floral design?A: I love art. It’s amazing what this medium can do. A lot of people don’t think floral design is an art form, but it’s got texture, it’s got colour. But what’s neat about this medium is that they’re alive. There’s science behind it, there’s math behind it, there’s light levels. There’s food quantities, temperatures of water, temperatures outside. There’s so much you have to learn about botany. There’s so much to learn about the plant matter itself to be able to do it correctly.Flowers are used ... http://www.recorder.ca/2016/03/05/florist-to-be-showcased-nationally
Capital - Why are flowers so expensive? - BBC NewsTuesday, May 21, 2019
Jeanie McKewan, who has been growing flowers for 13 years in the US states of Illinois and Wisconsin, points to insect damage as a big challenge, saying there’s a “zero tolerance” policy: “It is through constant vigilance and the use of integrated pest management that we keep the little buggers from getting the best of our crops,” she says.Then the flowers have to bloom on schedule. In the case of Mother’s Day tulips planted in January or February, they have to bloom by early May in time to be picked and shipped.Labour costs are already high – according to the 2012 US Agricultural Census, contract and hired labour accounted for 10% of total agricultural operating expenses in the US, but that number soared to 40% for greenhouse, nursery and floriculture production because of a tighter farm labour market and rising wages. Then you add extra costs for peaks.McKewan hires extra hands during peak periods but says cutting flowers “requires experience and cannot be done by just any part-time employee”. Chris Drummond, a Philadelphia-based florist, says wages average around $13.25 (£10.16) per hour in the US. “In order to ramp up production to meet holiday demand, growers are required to pay far above that average,” he says.In developed countries like the Netherlands or Germany, Stewart says that there are greenhouses with automated technology like sophisticated watering machines or robot transplanters and harvesters, where fewer workers are needed. But in poorer nations with cheaper labour, there’s less use of technology. Then it’s time for shipping. While flowers are waiting on the runway or in the back of a lorry, temperatures can’t be too cold (for Valentine’s Day) or too hot (for Mother’s Day). When they arrive at the wholesaler, they must look perfect. That means no bug bites, no missing petals, no dead buds. Otherwise, they get thrown away. “It has to be flawless,” Stewart says.Complicated logisticsChris Drummond, the florist, estimates that the holiday volume “is usually nearly 20 times the everyday volume”. He says many farmers nurture flowers all year long to ensure enough blooms for the handful of holidays. During the other months on the farm, he says, flowers are sold at cost, below cost or discarded and turned into mulch.“So, of course farm price increases as demand increases,” he says. “Consumers are paying a premium to make sure that grower is compensated for their expense and effort to maintain the plants year-round, thus ensuring the wide variety of flowers is available at each holiday.”He highlights costs across the supply chain, saying industry participants must “rent temporary space, pay fuel surcharges, find space on airlines, hire independent drivers, find more refrigerated trucks, pay overtime to staff” and more. Roses flown from Bogota to Miami are hit with a 15-cent (£0.12) importer’s fee to clear customs and inspection. Domestic refrigerated shipping can vary, but that’s another eight cents (£0.06) per rose.It also depends on what kind of flower you’re shipping – Drummond says 300 carnations can fit into the same box as 150 roses, so the transport price per stem is halved. Transit time from field to florist can be up to a week (though it can wildly vary depending on where the flowers are coming from), and the blooms must be carefully handled every step of the way.Hans Larsen is a cut flower grower in the US s... http://www.bbc.com/capital/story/20190507-why-are-flowers-so-expensive
Brighton florist achieves title of certified designer - AdVantageNEWS.comThursday, May 02, 2019
Leanne Muenstermann, owner of Leanne’s Pretty Petals in Brighton, has earned the title of Illinois certified designer during the Illinois State Floral Association’s annual floral design show March 14-18 in Champaign, Ill.
She was assessed in theoretical knowledge of advanced design styles and techniques. She was required to create three “advanced design” arrangements during a timed test.
Internationally recognized floral industry professionals evaluated these advanced designs. Muenstermann is one of only five florists in Illinois to earn this accreditation.
She earned her title of Illinois certified professional florist during last year’s annual floral design show. She is one of 58 florists in the state to earn this distinction. She is working toward her national certified floral designer accreditation through the internationally recognized American Institute of Floral Designers.
To maintain the Illinois certified designer accreditation, the designer must continue to accumulate continuing education credits each year and maintain his or her membership in the ISFA and ICP... https://advantagenews.com/news/business/brighton-florist-achieves-title-of-certified-designer/
Food flowers - Illinois TimesThursday, May 02, 2019
Do not eat any plant if you’re not totally sure what it is, and ask an expert like the folks at University of Illinois Extension Service if you have any questions. Some flowers, like daylily (which are in a different plant family than the toxic true lilies) can act as a diuretic and should be eaten in moderation. Make sure that the flowers you eat or cook with have not been sprayed or treated, and never eat roadside flowers or those purchased from a florist. Flower jelly 2-3 cups loosely packed flower petals, such as violet, rose, sunflower, dandelion or nasturtium. (Be sure to pinch off only the petals and discard the base of the flower, as it can give the jelly a bitter taste.) Juice of one lemon2 ½ cups boiling water 1 package of Sure-Jell pectin (you can certainly use a different kind of pectin, but you may need to adjust the recipe method according to the package directions) 3 ½ cups sugar Sort through the flower petals and rinse them gently under running water to remove any dirt or bugs. Place the flower petals in a heat-proof bowl and pour the boiling water over them. Let the flower “tea” steep for at least two hours or overnight. Prepare a water bath canner and have ready six half-pint jars with new lids and bands. After the mixture has steeped, strain it through a fine meshed sieve into a nonreactive saucepan and discard the flower solids. Add the lemon juice (this may cause the color of your tea to brighten or change hue). Slowly stir in the pectin and bring to a full rolling boil. Boil for one minute, then add all the sugar at once. Stirring continuously, return to a boil and cook for one minute. Ladle the hot mixture into the clean, hot jars. Wipe the rim of the jars, then place a lid on top and gently screw on the band (do not put it on super tight). Process in the water bath for five minutes, then remove from the water and set out onto a towel to cool overnight. As the jars cool you should hear an occasional “pop” coming from the jars, indicating a good seal has been achieved. *for rose jelly, add a tablespoon of rose water to the rose petal tea to enhance flavor **add a ½ tablespoon or so of crushed red pepper flakes to nasturtium jelly for savory kick Ashley Meyer is a Springfield-based food writer, cook and avid gardener. https://illinoistimes.com/article-21169-food-flowers.html
Contrasting Soupman (SOUPQ) & FTD Companies (NASDAQ:FTD) - Fairfield CurrentTuesday, January 08, 2019
The company was formerly known as UNOL Intermediate, Inc. FTD Companies, Inc. was founded in 1910 and is headquartered in Downers Grove, Illinois.About SoupmanSoupman, Inc., together with its subsidiaries, manufactures and sells soups in the United States. It markets and sells its products to grocery chains, school systems, and franchisees under The Original Soupman brand name. The company also franchises Original Soupman restaurants and mobile unit; and other high-traffic locations, such as casinos, airports, theme parks, and other tourist locations. It has 9 franchise locations, including co-branded locations. The company was formerly known as Passport Arts, Inc. and changed its name to Soupman, Inc. in January 2011. Soupman, Inc. was founded in 1984 and is based in Staten Island, N... https://www.fairfieldcurrent.com/news/2019/01/03/comparing-soupman-soupq-ftd-companies-ftd.html