Erie Flower Shop News
Jackie Lacey, AAF, AIFD, CFD, PFCI, Is Named National President of American Institute of Floral Designers - PerishableNewsTuesday, August 13, 2019
Floral Designers (AIFD) has announced the appointment of Jackie Lacey, AAF, AIFD, CFD, PFCI, to the position of 2019/2020 AIFD National President. Mr. Lacey, who possesses more than 30 years of experience in the retail floral market and floral education fields, is Director of Education and Industry Relations for BloomNet®, an international wire service and world-class business solutions provider.At BloomNet, Mr. Lacey is responsible for initiating and implementing strategies to strengthen and expand the extensive educational opportunities BloomNet offers to flower shop owners and floral designers. He assisted in the launch of Floriology® Institute located in Jacksonville, Florida and he serves as an instructor at the Institute. Floriology® Institute is recognized as one of the country’s foremost centers for innovative floral design and florist-related education. Mr. Lacey also engages florists and shares his knowledge throughout the floral industry at state and regional trade shows, company sponsored events, and Floriology® “on the road” educational events.During his distinguished career, Mr. Lacey has owned flower shops in Tennessee, Texas and South Carolina and he is one of the nation’s leading authorities on retail floral opera... https://www.perishablenews.com/floral/jackie-lacey-aaf-aifd-cfd-pfci-is-named-national-president-of-american-institute-of-floral-designers/
Wholesale market selling local flowers blooms in Spokane - The Spokesman-ReviewTuesday, August 13, 2019
Russell said. “It worked, and I couldn’t believe it.” With the creation of the Wednesday flower market, the flower farmers have created a tight-knit community. “I love the camaraderie of the growers,” Russell said. “We find out we all have the same problems.” The group shares tips and encourages each other, Lango said.“I don’t think I could have done it by myself,” she said. “It’s the most delightful thing when you get a group of people with the same goals, all together supporting each other,” said Kellie Rizzie of Cabbage Hill Flower Farm. The group is proud of the progress the market has already made.“I’m so excited and proud of us for what we’ve thrown together in a year,” Rojan said. The wholesale market had humble beginnings in the parking lot of Special Touch Florist in Mead.Ester Ryan, who owns Special Touch and still shops the market every week, is a self-described “shop local proponent.” “It’s one of those things for me. I love the relationships. I love the camaraderie, the fresh flowers, the varieties – I love everything about it,” Ryan said. The market has continued to change with the seasons. Shoppers can expect dahlias, snapdragons, sweet peas, hydrangeas, cosmos, zinnias and more until the market closes in September. The market is open to individuals with reseller licenses from 7:30 to 9 a.m.From 9 to 10 a.m., brides, event planners, restaurants and anyone else who wants to buy a large quantity of flowers can come and shop.The market has a $100 minimum purchase, and brides are asked to email email@example.com in advance. https://www.spokesman.com/stories/2019/jul/11/wholesale-market-selling-local-flowers-blooms-in-s/
A Day in the Life of a Planoite: Tom Cao, Florist - planomagazine.comTuesday, August 13, 2019
I hate turning people away.”During the week of Valentine’s Day this year, Flowerama expects to go through a total of 12,000-14,000 roses. The staff will make somewhere between 150 and 225 deliveries a day for the three days leading up to the holiday. It isn’t any wonder then that they will start prepping 10 days out, getting vases and greenery ready, and then they will begin building the actual arrangements seven days in advance of the holiday.“We always want to make sure everyone has the freshest flowers. We keep checking the water levels and making sure there are no blemishes on the flowers,” Tom said. “We need them to last a week at least.”Tom Cao // photos Esther HuynhThis time every year Tom admits to getting just four hours of sleep some nights, and joked that at least his mom lives around the corner from the shop so he can crash on her couch if needed.This career is definitely different than his last one. Tom worked in compliance for an insurance company but he eventually wanted to leave the corporate world. He looked up 60-80 businesses he could possibly buy, and even though he didn’t know a thing about running a floral shop, he bought Flowerama six years ago.“The staff was great, and I know people buy flowers. It wasn’t a hard thing to figure out,” he said. “I just needed to get the name of the shop out there, and I increased my skill level. Since then sales have doubled.”Tom took classes and trained in floral design but it has really come naturally for him — you just have to have an eye for it, he said. As for networking, he is a member of the Plano Chamber of Commerce and other local chambers and groups in the area.“I use chamber members all the time. It’s way better to do business that way, and the more busines... http://planomagazine.com/a-day-in-the-life-of-a-planoite-tom-cao-florist/
Robert Marvin Jones of Manteo, August 3 - The Outer Banks VoiceTuesday, August 13, 2019
His flair for beauty, design, and antiques led him to his affiliation with long-time local florist, Brooks. Bob quickly became a fixture in the shop preparing flowers, making deliveries and his favorite- greeting and assisting clients.Bobby leaves behind his big brother, Richard “Dick” Jones and sister-in-law, Mary Lois of Chesapeake, VA; two nieces; several cousins, and numerous extended family members and friends. Also surviving is his best friend, Brooks of Manteo, NC.Brooks is honoring Bob’s wishes for cremation and there are no plans for services. Condolences to Bob’s friends and family may be expressed via the online register at www.gallopfuneralservices.com. Gallop Funeral Services was entrusted with arrangements. https://outerbanksvoice.com/2019/08/06/robert-marvin-jones-of-manteo-august-3/
A hard year for farmers - Southwest JournalTuesday, August 13, 2019
Minn. “Usually I get to play hide-and-seek in the tomatoes. … We just have to keep trying, and hope for better next year. It’s nature. What can you do?”Southern Minnesota’s 2019 growing season has experienced almost twice as much rain as a normal year, according to Natalie Hoidal, who monitors weather maps as a University of Minnesota Extension Educator in Fruit and Vegetable Production Systems. Farmers report a range of problems related to wet weather, Hoidal said. A plant sitting in a flooded field can essentially drown, because it struggles to take up oxygen and nutrients. A tractor can’t enter a wet field, and even walking on the field can compact wet soil. By getting into fields late, there is more competition with weeds already coming up. Most diseases do well in humid conditions, and recent years haven’t seen the typical July drying-out period. At the Linden Hills Farmers Market, wet and cold weather cost Racing Heart Farm about a month’s delay, although overall they said the season is going well. “We had just seeded carrots and then there was a huge two-and-a-half inch downpour,” said farmer Les Macare. “The goats are the worst,” said Mary Falk, proprietor of LoveTree Farmstead Cheese. Her grass-fed goats don’t want to graze when it’s hot, and they don’t want to graze when it’s rainy, she said. She hopes there will be enough hay for the winter, as it’s taken longer to get equipment out into fields to harvest. Farming since 1986, she’s noticed stronger storms in recent years.“Everything is more intense when it happens,” she said.Buttermilk Falls farmers at the Linden Hills Farmers Market.Ed Usset, grain market economist at the University of Minnesota, said that on his “60-mile-an-hour crop tour” of the state, the crop is highly variable and late as it’s ever been. He can find the “best-looking corn you’ve ever seen” near washed-out, unplanted fields 15 miles away. Wet weather is a local impact of climate change, according to University of Minnesota researchers. C... https://www.southwestjournal.com/news/2019/08/a-hard-year-for-farmers/
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 firstname.lastname@example.org 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