Gillespie Flower Shop News
Amanda Margaret Richardson - Stephan Lindall Nipper Jr. - Arkansas Democrat-GazetteWednesday, April 03, 2019
Richardson of Fayetteville.Parents of the groom are Catherine and John B. Talpas of Hot Springs and Deborah and Steve Nipper of Magnolia. He is the grandson of the late Miriam and Dr. Alex Tharp Gillespie of Little Rock and the late Mary Jean and Dr. Orris Wilborn Nipper of Magnolia.Vows were exchanged in the auditorium. The altar held a gold urn filled with roses and ranunculus in shades of ivory and coral. Music was by pianist Tom Small. A reading was given by Mary-Lee Smith.The bride, given in marriage by her father, wore a sleeveless ivory satin ballgown embellished with lace appliques and beading. She carried a bouquet of silver foliage, roses and ranunculus.Bridesmaids were Elizabeth Richardson of Conway and Sarah Richardson of Austin, Texas, sisters of the bride; and Jessica Berkow, Melissa Duncan, Patty Opitz, Jessica Phillips and Mary-Lee Smith, all of Little Rock. They wore dresses in various shades of blue.Flower girls, all nieces of the groom, were Emery Considine of Little Rock and Grace, Avery and Ansley Foreman of Hot Springs.After the ceremony, there was a reception at Walton Arts Center in Fayetteville. Guest tables alternated centerpieces of bud vases filled with coral and ivory flowers with low arrangements of wedding flowers. Assisting were Jamie Gavigan of Santa Rosa Beach, Fla., Maddie Considine of Little Rock, and Kate and Lauren Foreman of Hot Springs, nieces of the groom, and Murphy Gavigan of Santa Rosa Beach, Fla., nephew of the groom.The bride has a bachelor's degree in communication from the University of Arkansas, Fayetteville, and is pursuing a master of public service at the Clinton School of Public Service. She is director of culture, talent... https://www.arkansasonline.com/news/2019/mar/31/amanda-margaret-richardson-stephan-lind/
Local florist to teach design classes at Carroll Community College - Carroll County TimesSunday, February 11, 2018
Monday, April 2. Remembrance and Memorial Design will begin Monday, April 30 and Mastering Floral Design is scheduled to begin Monday, June 6.“She’s very creative,” said fellow floral designer Wendi Gillespie. “All of her designs are a little bit different.”“I think her work is extraordinary,” said Barbara Burke, Carroll Community College’s coordinator of career and continuing professional education. “It’s not the usual presentation. It’s very creatively done. When you receive flowers, most people are flattered but when you receive an arrangement that she has made it has a different flair.”Brown is a third-generation florist. Her family owned Dutterer’s Flower Shop in Westminster and she learned to design by watching her family members.“Hands-on education is the best way to go,” Brown said.Brown said the flower industry has given her lots of opportunities and some of her most memorable experiences include designing for President George Bush, President George W. Bush and President Clinton’s inaugural balls and creating floats for the 1993 and 1995 Rose Bowl parades.“The flower industry has been very kind to me,” Brown said. “It’s taken me places I’d never thought I’d go and I’m thankful for that every day.”Brown said she strives to give her customers something that no one else can give them.“I never make two things alike,” Brown said. “Each creation has its own individual design and flair.”Brown said she starts with a basic design and builds from there.“Being a professional, you have a price that you go by and you pick flowers that will fill that finished product,” Brown said. “I’m inspired by the way things grow and develop. I walk down the street and notice all the natural details and that plays into my design.”Brown said the first class, Introduction to Floral Design, will learn the proper use of tools and equipment, as well as the preparation and care of fresh flowers. Students will also review various flowers and foliage, the principles of design, color selection, arrangement pricing and creating basic arrangements. They will also explore employment opportunities in the floral industry.“I’m excited to open this new chapter in my life,” Brown said, “and share my talent, my knowledge, and the beauty of flowers with other p... http://www.carrollcountytimes.com/lifestyle/cc-lt-florist-jalna-brown-20180207-story.html
Cheers for florist; store employees; auto service - Fayetteville ObserverTuesday, September 27, 2016
Cheers to Deborah Cunningham, owner of 1st Impressions Inc., for exceptional floral designing and decorating of the Harris-Gillespie wedding Sept. 17. Excellent work! Job well done!Diatha Harris, FayettevilleCheers to Detria Wyatt, department manager, and her employees Eddie LaFave and Lissette Reyes at Joseph. A. Bank.Recently I required some men's clothing, and once again the very professional service rendered by Wyatt and her staff was truly outstanding in every way.The clothing is of very high quality, and the service is second to none. I highly recommend Joseph. A. Bank of Fayetteville as the place to go for men's clothing.- Luis "Lou" Gutierrez, FayettevilleCheers to Mike Wiggs Auto and Fleet Service for their superior care and maintenance of my vehicle. Mike, John, George and all the guys who work there are simply experts in their fields, honest and with fair prices. It feels like family, and I cannot imagine taking my car anywhere else.Thanks, and hats off to excellence!- Yvonne Porter, Eastover... http://www.fayobserver.com/opinion/cheers_jeers/cheers-for-florist-store-employees-auto-service/article_3e33268f-97ec-5425-bbd5-7f24ed60c5dc.html
Cheers to 1st Impressions Gift Baskets owner; Fayetteville Fire Station No. 3 firefighters; Michelle at Walmart - Fayetteville ObserverTuesday, September 27, 2016
Cheers to Deborah Cunningham, owner of 1st Impressions Gift Baskets, Flowers and Balloons for the exceptional floral designing and decorating for the Harris-Gillespie wedding on Sept. 17. Excellent work, and a job well done!- Diatha Harris and family, FayettevilleCheers to the firefighters Fayetteville Fire Station No. 3 on Rosehill Road, about half a mile from our church, who came to our youth fellowship with a fire engine to talk about their work in fire safety and possible careers for young people. These young men were articulate, friendly, professional and completely accessible. It was a fitting way to salute first responders, and we, as their neighbors, felt safe and proud to know them. We are blessed to have such dedicated public servants.- Rev. James A. Belle, Haymount Presbyterian Church, FayettevilleCheers to Michelle in the entertainment department in Walmart. She knew exactly what to do. She took my problem, fixed it, and if anyone else has any problems in that department, ask for Michelle. She's an asset to that department.- Betty Denning, Fayetteville... http://www.fayobserver.com/opinion/cheers_jeers/cheers-to-st-impressions-gift-baskets-owner-fayetteville-fire-station/article_d6246e63-18be-5d71-9364-39a52380c687.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