Burbank Flower Shop News
Funeral Notice: Kurken Berksanlar - Asbarez Armenian NewsWednesday, April 03, 2019
Kurken Berksanlar, who passed away on Tuesday, April 1, 2019, after long illness.The funeral service will be held on Tuesday, April 9, 10:30 a.m. at St. Leon Cathedral, 3325 N. Glenoaks Blvd., Burbank, CA 91504. Interment will follow at Hollywood Hills Forest Lawn cemetery.He is survived by his:Wife, Talin BerksanlarDaughter, Nicole BerksanlarSon, Nishan BerksanlarMother, Bercuhi BerksanlarBrother, Maykil BerksanlarMother-in-law, Hilda SahakyanSister-in-law, Haco and Alin DuhanciogluSister-in-law, Ara and Erlin DimitianNieces and Nephews, Arlene Dimitian, Chris Duhancioglu, Caroline Dimitian, Gabiel DuhanciogluAnd the entire Kuzuian, Biberoglu, Kayaoglu, Volkan, Beylerian, Stepanian, Aghjayan, Cherekjian, Sagherian, Renda and Fraser families and friendsA memorial luncheon will follow at Phoenicia restaurant, 343 N. Central Ave., GlendaleIn lieu of flowers, donations may be made to Armenian Educational Foundation, Kurken Berksanlar Fund. ... http://asbarez.com/178744/funeral-notice-kurken-berksanlar/
For Valentine’s Day, these flowers are getting a rock ‘n’ roll inspired twist - OCRegisterTuesday, February 05, 2019
Ace of Vase, the Burbank shop florist Sheri Scott opened in 2015, gets its name from a Motörhead song.Scott’s flowers may be lovelier than the heavy metal classic “Ace of Spades,” but it’s a fitting reference: Her arrangements are powerful, cutting edge and – sometimes – come in vases covered with spikes.Even so, Scott says people often assume she named the store after the far less hardcore Swedish pop group Ace of Base, who had a string of hits in the 1990s and, coincidentally, have an album titled “Flowers.”“Honestly, if that’s what draws them to me, I’m not going to correct them,” Scott says on a recent afternoon inside the store. “It’s whatever their interpretation is. It’s still music-related.”Sheri Scott’s Burbank florist shop Ace of Vase offers a variety of arrangements, including this one called “I Put a Spell on You.”Photo: Sheri ScottSheri Scott’s Burbank florist shop A... http://www.ocregister.com/for-valentines-day-these-flowers-are-getting-a-rock-n-roll-inspired-twist
An Inside Look at The Rose Parade in Pasadena on New Yeas Day - Travel Market ReportTuesday, December 04, 2018
Rose Parade travel tipsWhen presenting clients with a vacation that centers around The Rose Parade, keep these tips in mind.Travelers can fly into Los Angeles, Burbank, Orange County or Ontario airports. LAX is under construction, so if another airport is a possibility, consider booking that. Burbank Airport would be the closest.A rental car is a must. Tourist spots are spread out around Los Angeles. Using only public transportation would be challenging.Grandstand seats are available for the parade, but be sure to buy them as soon as the trip is planned.Super insider tip: Get up early on New Year’s Day and go to Orange Grove Boulevard to see the floats line up for the parade. You can see them up close before the parade begins.Visit other attractions, such as: Disneyland, Universal Studios, The Huntington Library, Norton Simon Museum, The Getty Museum, Hollywood, Downtown Los Angeles, The Broad Museum, Olvera Street, Los Angeles County Museum of Art, and The Levitating Rock. https://www.travelmarketreport.com/articles/An-Inside-Look-at-The-Rose-Parade-in-Pasadena-on-New-Years-Day
Gardening: Pink powder puffs are not always that particular color - San Bernardino County SunTuesday, February 27, 2018
Baja fairy duster is renowned for its seemingly endless flower production. Only for brief periods will you not find at least one or two blooms on display.Grace Hampton, who gardens in Burbank, wrote to inquire about the sabra prickly pear cactus that grows in Israel and throughout the Mediterranean, wondering how it got there since it is native to Mexico. This cactus arrived in the Mediterranean courtesy of Spanish explorers who brought back samples from their Mesoamerican expeditions.Although both the fruit and the pads of this cactus (Opuntia ficus-indica) are edible, the Spanish had a different application in mind. Their interest was in the red pigment that was found in the gut of white cochineal scale insects that attach themselves to prickly pear cactus pads.If you have any of this cactus in your yard, you have probably noticed the presence of these sticky insects at one time or another.From the time the Spanish arrived in Mexico in the 16th century, until the advent of synthetic dyes in the late 19th century, cochineal scales were the main source of red textile dye in America and Europe.Spain had a monopoly on the cochineal dye market for about 250 years until scale-laden cactus pads were surreptitiously exported — by the French and Portuguese — to the Caribbean, the Canary Islands and Portugal.Sessile female scales attach themselves to prickly pear cactus pads, stick their proboscises into the pads, and suck cactus sap for sustenance. In the process, they produce a rich scarlet pigment known as carminic acid. This metabolite is stored in the gut of the female scales, to be used in defending themselves from attacking ants.Scale eggs are especially rich in carminic acid and the indigenous peoples who still produce traditional cochineal dye are astute in collecting the pregnant scales for maximum dye production.Prior to the export of cochineal dye from Mexico to Europe, the main source of European red dye was the kermes scale, which had been utilized as a textile dye since biblical times. In the book of Exodus, the materials utilized in construction and furnishing of the desert Tabernacle included tola’at shani, literally translated as “scarlet worm,” since it was thought that the dye used in coloring the Tabernacle tapestries and other fabrics was derived from a worm.Recent investigations of this subject by Israeli researchers proved that the scarlet worm was in fact a scale insect that feeds on the Mediterranean kermes oak (Quercus coccifera).However, the scarlet dye produced by the Mexican cactus scale was eight times brighter than that produced by the Mediterranean oak tree scale, and so all red dye used in Europe was soon manufactured from the cactus scale.A number of years ago, Nick Kurek from Granada Hills sent me simple instructions for readying prickly pear fruit (tunas) and pads (nopales) for eating.“The flesh of cactus pears,” he wrote, “is sweet and flavorful but full of seeds. Needles come off the fruit by rolling them in the dirt, a...
Burbank Rose Parade float nears completion - Los Angeles TimesTuesday, January 02, 2018
There were more than 100 volunteers at the Burbank Tournament of Roses Assn.’s float barn Thursday morning diligently fabricating and decorating all the pieces of the float ahead of its public debut on New Year’s Day.Although there was still plenty of work to be done on “Sand-Sational Helpers” — which included covering a large octopus that sits on the front of the float with flowers, decorating all of the sea animals with the appropriate plant materials, fabricating an umbrella out of metal wire mesh and installing spires atop a sand castle’s turrets — there was no sense of urgency or tension in the air, which slightly concerned float construction chairman Bob Hutt.“It seems like it’s going a lot smoother than it has in years past, but then again, after years of working on a float, you’re kind of waiting for the other shoe to drop,” Hutt said with a laugh.Since Tuesday, droves of volunteers, as many as 300 in a day, have stopped by the construction site, located next to Burbank Water and Power’s yard at 123 W. Olive Ave., to... http://www.latimes.com/socal/burbank-leader/news/tn-blr-me-float-update-20171230-story.html
America in Bloom judges coming to Mansfield - Mansfield News JournalTuesday, July 23, 2019
Awards will be announced Oct. 3-5 at AIB’s National Symposium & Awards Celebration, this year in St. Charles, Illinois. America in Bloom 2018: Judges see flowers, historic sites, more email@example.com 419-521-7223 Twitter: @LWhitmir... https://www.mansfieldnewsjournal.com/story/news/2019/07/22/america-bloom-judges-coming-downtown-mansfield/1793243001/
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