La Salle Flower Shop News
New mural going up on Blythe FlowersTuesday, August 28, 2018
Blythe Flowers in Ottawa is getting a bit of a makeover.A new mural was painted on the side of the building at 1231 La Salle St. and the owners are excited to share their new look.Tina Davis took ownership of the business in 2016, after working there since age 18, and said the current mural has been on the building for 20 years.“It’s seen better days and needed a revamp,” Davis said.Davis said she attempted to contact the original artists to talk about either repainting the mural or painting over it but the organization that painted the mural disbanded over a decade ago and the names on the mural were difficult to read.Davis reached out to her friend Nick Gjonola, who owns Surface Designs in Polo, Ill., to design a new “floral-themed” mural.From there, the design creation was up to Gjonola.“As a designer, I appreciate when people give you free reign to do what you want to do,” Davis said. “It works out best that way.”The new design will show a woman in front of a blue background with her hair being made up of neon purple, red and yellow flowers. It will also take up the entirety of the building while the previous mural only took up a portion of the side.Davis said on Friday that Gjonola was making quick work of the mural, which appeared to be near completion over the weekend. http://www.mywebtimes.com/2018/08/24/new-mural-going-up-on-blythe-flowers/a7hk2i7/
Tina Davis to continue Blythe Flowers story - MyWebTimes.comTuesday, October 11, 2016
Tina Davis is a storyteller.She narrates not with a pen and paper, but instead with floral arrangements.It’s only one aspect of her job as the new owner of Blythe Flowers, 1231 La Salle St., Ottawa, the next step in a journey she began when she was 18 years old.Her love of the industry and her customers has only grown since starting in high school sweeping floors and cleaning flowers.“I like seeing people’s reactions for everything,” Davis said. “Whether they’re happy or sad or even when they come in and have lost a loved one, we help them choose whatever is going to reflect that loved one.”Davis said personality is key when preparing pieces, especially for sympathy arrangements.Each floral arrangement is unique incorporating different elements, such as golf clubs or gardening tools, depending on a person’s interests.“It kind of tells a story, versus making an arrangement, it’s telling a story,” Davis said.Davis recalls telling a lot of stories over her career at Blythe Flowers. Many young women come to the shop to purchase dance flowers in high school, then return to the shop for their wedding and their first children.Regular customers can expect the same ex... http://www.mywebtimes.com/life/tina-davis-to-continue-blythe-flowers-story/article_26b1e1f0-68df-53b2-930b-6bbb8fd11ea6.html
THE BUZZ: Blythe Flowers under new management - MyWebTimes.comTuesday, September 20, 2016
Blythe Flowers under new ownershipTina Davis is the new owner of Blythe Flowers, 1231 La Salle St., Ottawa. Davis has been an employee at Blythe Flowers for 18 years and started as a sales clerk.The flower shop will operate as usual and Davis said the staff will continue to stay up to date with the latest floral trends.Blythe Flowers has been in Ottawa for 63 years and Davis is excited to continue that legacy.Correct Hardwood to open showroomCorrect Hardwood will open an office and showroom in Ottawa.The new building will accommodate hundreds of samples and displays of hardwoods, laminates and tiles in addition to offering the construction and refinishing work that has been offered in the past.The showroom will open in mid-October.Watch for THE BUZZ on Mondays for weekly snapshots of local business and community developments. Share what you know by emailing Brent Bader at email@example.com, or calling 815-431-4045. http://www.mywebtimes.com/news/local/the-buzz-blythe-flowers-under-new-management/article_1b4a7ae1-3113-500a-95ef-adc7c0e7a563.html
THE BUZZ: Marseilles florist receives award; La Salle shop relocates, expands - The Times (subscription)Monday, July 27, 2015
AIFD recognizes those who have excelled in their floral design skills. Candidates become accredited by successfully demonstrating their advanced abilities before an international panel of evaluators.La Salle clothing store relocates, expandsAfter months of renovation, Kelley Cawley Boutique is moving into its new digs.The women's clothing store is moving from 726 First St. to 701 First St. on Saturday.With 4,000 square feet of space, the boutique will offer a larger inventory, which will include plus sizes.Watch for THE BUZZ on Friday for weekly snapshots of local business and community developments. Share what you know by emailing Stephanie Jaquins at firstname.lastname@example.org, or calling 815-431-4087. http://www.mywebtimes.com/news/local/the-buzz-marseilles-florist-receives-award-la-salle-shop-relocates/article_a2d146ff-424b-5322-8b93-d3f4357ac4f7.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