Marshall Flower Shop News
Review: Florist – Emily Alone - SLUG MagazineTuesday, August 13, 2019
This transcendence keeps Emily Alone immune from categorization and true comparison.“M,” the album’s seventh offering, features piano and is reminiscent of Chan Marshall when she’s at her most quiet and reflective moments. Sprague’s voice here is airy yet deliberate. As quiet as Florist’s offerings are, the space that this quietude provides creates deep emotional fields—not exactly chasms, but more like flurries of seedlings from blown-asunder dandelions.“Shadow Boom” is the album’s first single and second-to-last track. Upon many repeated listens, it’s easily one of Sprague’s best songwriting moments. It leads us to surmise that Emily Alone really is an acceptance of the present as Sprague sings: “Light comes from a time already gone / If I could see the future, I would lay down, eat a tangerine and make a cup of tea / Watch it all happen the same way, watch it all happen slow. “Cryptic yet highly personal, Emily Alone is an endearing and curious album. It’s almost a cross between the Holdly EP and If Blue, as it encompasses all of the emotions, moments and feelings that have forged Florist a permanent space in my heart. Sprague has crafted a perfect 12-song project here—they’re the type of songs that blossom and never wilt. –Ryan SanfordMore on SLUGMag.com:Review: Florist – If Blue Could Be HappinessReview: Florist – Holdly... https://www.slugmag.com/national-music-reviews/florist-emily-alone/
Don't Inhale Yet: Hemp industry fears potential flower ban - Mountain XpressTuesday, July 09, 2019
I'm glad somebody’s booking…Smart Bets: Oshima Brothers -by Edwin ArnaudinThe Maine-based folk/pop siblings play Isis on June 27.Asheville Percussion Festival focuses on local rhythms -by Alli MarshallThe 8th annual Asheville Percussion Festival runs through Monday, July 1, with workshops, demos and concerts.Smart Bets: Death by Sparkle -by Edwin ArnaudinThe staged reading of Barbie Angell’s play opens The Magnetic Theatre’s New Play Development Program on June 27. https://mountainx.com/issues/dont-inhale-yet-hemp-industry-fears-potential-flower-ban/
Flowers That Fit - Richmond magazineTuesday, June 25, 2019
I pay attention to the space and to the scale. Will there be eight people at a table or 10? That makes a difference with the centerpieces. I have been in The John Marshall Ballrooms hundreds of times. I know what to do there.
Bride: How much money should a couple expect to spend?
Hansboro: I try to work with the budget that is presented. I have developed a bespoke full-service business, so my clients receive my full-time attention. I work with flower budgets ranging from $4,000 to upwards of $50,000. For $500, I can do a bridal bouquet and not much else. For smaller weddings with budgets less than $4,000, I’ve created Pastel Posies by The Flower Guy Bron, which is a cash-and-carry package service — basically a $2,500 wedding in a box. I’m not involved personally, but clients will get my team of professionals, and the same quality design and beautiful flowers.
Bride: What are pitfalls to avoid?
Hansboro: Brides need to be true to themselves. I ask clients to come with inspiration pictures, but there’s no need to follow trends rather than your inner voice. Sometimes, I have to help a mother and daughter navigate that delicate space between the event host — the person paying for the wedding — and the bride. It can make sense for a bride to defer to her mother, but this is 2019. My couples are professional people. They should plan [the wedding] and pay for it themselves. Let the parents be gracious and contribute in a meaningful way, but they shouldn’t be footing the bill.
Bride: Is more always better?
Hansboro: That depends on your definition of “more.” “More” includes quantity, flower type and how the space is designed. I have luxury brides who don’t want luxury flowers. They want dramatic centerpieces — towers or terrariums. My personal style is lush and full and luxurious. But that’s not for everyone. Some people care more about the design rather than the flower itself. I can have a centerpiece filled with flowers, but there’s a big difference if it’s filled with hydrangeas or peonies. For me, the design has to be all about the person, their taste, and their perspective. My goal is for the couple to see the design and say, “It’s perfect! I never thought of that.” That’s why you pay me.
Augusta couple celebrates 76 years of marriageTuesday, July 17, 2018
I wouldn't have anybody else but him." And Charles never missed an opportunity to buy Margaret flowers. In 2015, the couple lived at Marshall Square. They lost everything in the fire. Well, almost everything. They still had each other. Charles says, "I don't think we could have had a better marriage than what we have." Charles and Margaret say the secret is saying those three words every day. "Just always love each other -- and tell each other every day how much you love them," Margaret says. And always keep blowing each other kisses for as long as you can. ... http://www.wrdw.com/content/news/Augusta-couple-celebrates-76-years-of-marriage-488376821.html
One Month at a Time: Cutting flowers and learning how they really smell - Charleston Gazette-MailTuesday, February 27, 2018
She’s only been on staff for a couple of weeks.“I came in as a driver,” she said. “I still drive, but I also do this.”In her 30s, Brenna said she has a master’s degree in humanities from Marshall University.She did some interesting, though not particularly well-paying, work in her field of study, but she also tended bar and worked in restaurants in Morgantown to pay the bills.“Then, I reached that point where I wasn’t young anymore,” she said.Brenna said while she was qualified to teach humanities subjects, she had no real teaching experience.“So I just have this big hole in my resume,” she added.After moving to Charleston, she said she could scarcely get an interview for anything. Potential employers told her she was overqualified.“This was the first place that would really give me a chance,” Brenna said.She said she’s making the most of it, and the people at the flower shop have been nice.The cut flowers that come into to Young Floral Company have to be cut a second time.“After the flowers are first cut, the plants kind of scab over,” Brenna said. “When they’re like that, they don’t get much water.”Cutting a flower a second time extends its life.It is generally recommended that once you get a bouquet of flowers, you should cut the stems again to keep them viable and attractive for a few more days.A couple of times a week, daisies, sunflowers, kale and roses all arrive at the florist in rubber-banded bundles, wrapped in plastic or damp paper and packed inside long cardboard boxes.Standing behind an old wooden table and next to the ominous-sounding Power Cut 720, Brenna had me pull from the tall stack of boxes and slice through the plastic bands and the tape keeping the packages closed.Depending on the kind of flower, we unwrapped or peeled down the wrapping. The individual blooms of the sunflowers are wrapped in tiny mesh socks that help protect them in transit, but they have to be shucked for the flowers to expand.Stock flowers have to be scrubbed of their lower stem leaves.“The flowers need water, but you have to watch the lower leaves,” Brenna said. “If they sit in the water, they’ll rot and turn the water brackish.”Nobody wants a stinky flower shop.Once the flowers were separated from the packaging and binding, we lowered the ...
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
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
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/