Lanark Flower Shop News
Wedding of the Week: Stacey Barclay and Christopher McCann - Daily RecordTuesday, March 19, 2019
The couple Bride Stacey, of Airdrie, is a self-employed hairdresser and groom Christopher, from Bothwell, is a roofer with South Lanarkshire Council. The pair met at a house party as teenagers, back in 2009. The wedding The ceremony was held at Lochside House and Hotel on Saturday, August 11, 2018. Their reception, also at the Lochside House and Hotel, was attended by 130 family and friends. Attire The bride wore a stunning gown by Tara Keely on the big day, while the groom was kitted out in the Eternal Thistle tartan kilt from Kilts 4 U. (Image: Hamilton Advertiser) Bridal party Maid of honour was Debbie Wright; bridesmaids were Jenna Blades, Megan Hamilton, Colleen Edwards, Christina McCann and Jade Cochrane; flower girls were Sophie Wright and Lucy Edwards; pageboy was Charlie Edwards; best men were Stephen Kirkland and Kieran McMahon; and ushers were Gary Barclay and Kieran Rooney. Honeymoon The newlyweds travelled to Las Vegas for their honeymoon. Photography Maureen Bell Photography. (Image: Hamilton Advertiser) Flowers Busy Lizzies Florist. Cake Kimmy Cakes - Couture Cake Design. Thanks Th... https://www.dailyrecord.co.uk/news/local-news/wedding-week-stacey-barclay-christopher-14094463
Dolphinton blossoms in annual Flower ShowTuesday, August 28, 2018
DOLPHINTON SWI held its annual Flower Show in the village hall on Saturday. And there was a good turnout with some excellent entries in all of the categories. The show was opened by South Lanarkshire councillor Eric Holford. And the Conservative member for Clydesdale East was given a present by local residents Ryan and Logan Gilbey for helping out on the day. Results: Trophies and prizes: Jimmy Dickson Cup - Flower Section: Ann Ross WRI Cup - Vegetable Cup: David Millar Mrs John Mackenzie Cup - Floral Art: Janet Noble WRI Cup - Industrial Section: Anne Hutchison WRI Cup - Handcraft Section: Ros Stuart-Monteith Jean McCracken Cup - Photographs Section: Jimmy Glasgow Marion Gilchrist Rosebowl - Children's Section: Eilidh Lister & Kaitlin Gilbey (joint winners) Golden Spud - Children's Section: Anna Milne Special prizes: Flower Section: Margaret Adamson - large vase of garden flowers Vegetable Section: Rob Dickson - three tomatoes Floral Art Section: Janet Noble - foliage arrangement Industrial Section: Rob Dickson - oatie biscuits Handcraft Section: Ann Ross - crochet Photograph Section: Jimmy Glasgow - "Family Matters" Children under nine: Caitlin ... http://www.peeblesshirenews.com/news/16600039.dolphinton-blossoms-in-annual-flower-show/
The Design Co.: A bloomin' arrangement in Ottawa - Ottawa CitizenFriday, February 05, 2016
Evermore Weddings and Events near Almonte, Stonefields Heritage Farm south of Carleton Place, and Temple’s Sugar Bush in Lanark County. Dressy linens, smart chairs and days-gone-by charm typify such spots.Whatever your taste in venues, she says to first add up the number of guests to make sure the location can actually accommodate them.Price says there are a number of other wedding trends that people tying the knot should be aware of. Matchy, matchy bridesmaids dresses, for instance, are giving way to gowns in the same hue but different styles. During the ceremony, the wedding party no longer has to gather around the couple with groomsmen on one side and bridesmaids on the other, thereby putting an end to the military-like arrays that typified your parents’ nuptials.As to colour, watch for more purple flowers in 2016, florist Erin Carmichael says. Large classic white blooms are always in fashion, too. MIV PhotographyWhat hasn’t changed over the decades is the minimal role the groom usually plays in planning his own wedding, a fact to which most men don’t actually object. The opinion of the groom is sought on food, venue and music, says Price, but, “our boss that day is that person in the big white dress.”Also unchanging: the skyrocketing cost of weddings. A recent reader survey by Weddingbells and Mariage Québec magazines pegged the expected cost in 2015 of an average Canadian wedding including honeymoon at $30,717.And if you think you can shave costs by, for example, holding the entire event at the family’s beloved lakeside property, think again, according to Price — unless, that is, your folks own a rental company (think dishware for all those guests), a catering business, a, well, you get the picture. She notes that her company works with a minimum budget of $40,000.The team behind Ottawa’s Design Co. MIV PhotographyA final word to brides-to-be: don’t get your garters in a knot if you haven’t a clue about what sort of wedding you want. Says Carmichael, “A lot of time they don’t (know) so then Stacey and I have the freedom to create something for them based on their personality and style. I love it!”Few aspects of a wedding are as important as photography. Two experts say being creative, calm and professional is key to immortalizing magical moments.The raised-bed garden, tips on growing vegetables and flowers from Mary Reid of Green Thumb Garden Centre, Feb.Braids, beaded clips, floral crowns dress bride’s tresses on her wedding day.Talented designer wins four awards in just her second try. http://ottawacitizen.com/life/style/the-design-co-a-bloomin-arrangement-in-ottawa
Fragrant times ahead as Carleton Place florist... - www.insideottawavalley.com/Tuesday, January 05, 2016
Place Town Singers, Carleton Place & District Memorial Hospital Auxiliary and Meals on Wheels, just to name a few. Though, holding a special place in her heart is Community Home Support – Lanark County, Volunteer Hospice Visiting Service.“I have been helping people through hard times for years, picking flowers for a funeral, which is why I became involved in hospice visiting,” she says.Kilpatrick is a former Carleton Place & District Chamber of Commerce Business Person of the Year, and a 30-year supporter of the Welcome Wagon.Getting emotional“You are going to make me all teary-eyed now,” Kilpatrick says, when asked what she will miss the most.“I am very grateful and appreciative to all my customers, many of whom I have grown up with, for their continued support...that is the part I am really going to miss...all of the interactions with people,” she continues.Kilpatrick has served families – some of them for several generations. She has seen babies born who graduate and eventually get married, and she has been there to make their special events that more unique by adding love to every arrangement.“I have had some extremely faithful customers who have been with me from the beginning,” Kilpatrick says.She names Marion Menzies, Audrey and Ken Wilson, Bonnie and Al Jones, Trudi Dickie, Dr. (Louis) Sharpe, Lynda Foster…“There are too many to mention – and businesses.”Over the 35 years, The Blossom Shop has called three downtown locations home: 136 Bridge, next to the Queen’s Hotel (one year); 127 Bridge St., the site of Valley Granite And Tile (13 years); and the current spot (21 years).“This is my 36th Christmas,” Kilpatrick says.When asked why The Blossom Shop has been so successful, she says: “I was very keen on keeping our identity. We have always been first and foremost a flower shop. Everything else we sell has something to do with flowers or can be used for flowers.”Kilpatrick came to Canada from the United Kingdom in 1967. She met her husband in Montreal, which is where the couple lived until they moved to Carleton Place in 1978.“I was a teacher and my husband was in the florist wholesale business,” she notes. “One day he came to me and suggested we open a flower shop on the main street.”Launching on Dec. 1, 1980, the first location was tiny, with only few flowers to start with.“In the summer of 1981 I went to Guelph University to take a florist course,” Kilpatrick says. “I came top in my class out of 70 people, which meant I got the second year free.”After returning to Guelph in 1982, Kilpatrick was again at the top of her class.“I could have gone back for a third course, but the store, now located i... http://www.insideottawavalley.com/news-story/6207733-fragrant-times-ahead-as-carleton-place-florist-retires-after-35-year-career/
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