Mounds Flower Shop News
What Happened to Traditional Floral Bouquets? - The New York Times - New York TimesTuesday, April 04, 2017
Recall those fads such as stems held in bondage by swathes of foliage, or tight mounds in which the blossoms just barely scaled the edge of the vase, or Pop Art installations in which bright blooms were used for nothing more than Crayola-like graphic patterns. If you consider the materials those florists were working with, it’s analogous to chefs cooking only with canned fruit and out of season tomatoes. In the current floral industrial complex, everything we admire about a fresh flower — the fragrance, the delicate structure, the fleeting beauty and connection to season and place — is bred out so that the flower can be inexpensive, long lasting and easily shippable. Most of our cut flowers are imported from Latin America, where labor is cheap, working conditions harsh, regulations lax and chemicals prevalent — and that’s just the growing part. Then, after being jacked up on fungicide, dunked in vats of preservatives and jostled and manhandled for about a week, these odorless, uniform, sturdy flowers with their enormous carbon footprint come to rest in our florist’s hands or in our homes. Nice.Not so for the ground soldiers of today’s movement, who have quietly just said no to such bland offerings. These revolutionaries are florists and flower farmers, mostly women, mostly in their 30s, at the vanguard of a sensibility that has developed into a cultish lifestyle movement with the power to affect this system. In simply being drawn to working with the rich diversity found in nature — ferns still unfurling, wildflowers, old roses (all hard to find, especially from the wholesale market) — they began talking to each other, finding sources, farmers, foragers, pressuring the wholesalers to supply better things, who in turn pressure their growe...
The secret inner workings of the Philly Flower Show - Philly.comTuesday, March 28, 2017
They stay until late at night, cleaning up and troubleshooting.Dozens of horticultural experts show up to examine plants submitted for competition, accepting some (and registering them with mounds of paperwork) and rejecting others.And in a command center hidden away from the show floor, volunteers and staff field phone calls and manage emergencies -- such as, during this week's snowstorm, rescheduling visits for 19 tour buses while promoting discounts in the hope of attracting other visitors to replace them.After 188 years, it’s controlled chaos at the Philadelphia Flower Show, the largest and oldest indoor flower show in the world and among the most complicated logistical undertakings at the Convention Center.The show, which began March 11 and closes Sunday, is powered by more than 3,500 volunteers, staffers, contractors, professional florists and landscapers, amateur gardeners, and a corps of union workers. And by untold dozens of Beiler’s doughnuts, said Sam Lemheney, the show’s director. He gestured to an open box: “This is critical to the success of the show.” It takes a week to install (and, later, three days to tear down). In that time, Lemheney can be found crisscrossing the floor on a lemon-yellow motorized scooter, managing crises and answering questions. Two days before the show opened, it was still a construction zo... http://www.philly.com/philly/living/Philadelphia-Flower-Show-behind-the-scenes.html
What Happened to Traditional Floral Bouquets? - New York TimesTuesday, March 28, 2017
Recall those fads such as stems held in bondage by swathes of foliage, or tight mounds in which the blossoms just barely scaled the edge of the vase, or Pop Art installations in which bright blooms were used for nothing more than Crayola-like graphic patterns. If you consider the materials those florists were working with, it’s analogous to chefs cooking only with canned fruit and out of season tomatoes. In the current floral industrial complex, everything we admire about a fresh flower — the fragrance, the delicate structure, the fleeting beauty and connection to season and place — is bred out so that the flower can be inexpensive, long lasting and easily shippable. Most of our cut flowers are imported from Latin America, where labor is cheap, working conditions harsh, regulations lax and chemicals prevalent — and that’s just the growing part. Then, after being jacked up on fungicide, dunked in vats of preservatives and jostled and manhandled for about a week, these odorless, uniform, sturdy flowers with their enormous carbon footprint come to rest in our florist’s hands or in our homes. Nice.Not so for the ground soldiers of today’s movement, who have quietly just said no to such bland offerings. These revolutionaries are florists and flower farmers, mostly women, mostly in their 30s, at the vanguard of a sensibility that has developed into a cultish lifestyle movement with the power to affect this system. In simply being drawn to working with the rich diversity found in nature — ferns still unfurling, wildflowers, old roses (all hard to find, especially from the wholesale market) — they began talking to each other, finding sources, farmers, foragers, pressuring the wholesalers to supply better things, who in turn pressure their growers to grow bet...
Gainesville businesses brace for Valentine's Day boom - The Independent Florida AlligatorTuesday, February 21, 2017
Ave., will be hosting a beer and cookie tasting event, said Maya Oren, the brewery’s event planner said.From 4 p.m. to 10 p.m., guests can taste Valentine-inspired brews like chocolate brownie, Mounds candy, raspberry lemonade and chocolate-covered cherry beer, along with the more than 75 boxes of Girl Scout cookies the bar ordered, she said.The event costs $13 per person, she said, and Oren expects more than 300 people to attend.“We had a similar event last year,” she said. “We did a beer tasting with Midnight Cookies.”But this year, Midnight Cookies, located at 3345 SW 34th St., will be offering its own specials, according to its website.The company plans to be busy selling heart-shaped signature cookies, cookie cakes and cookie bites, according to the website.The Social at Midtown, 1728 W. University Ave., is hoping to draw in large crowds of singles, Brittany Lovvorn, an employee said. The bar and restaurant will open at 11 a.m. and all Valentine’s Day deals will be written on a chalkboard outside.“(Today) will be single’s night,” she said. “We’re trying to hit the market for everybody that’s single so they can enjoy the holiday too.”... http://www.alligator.org/news/local/article_43942d04-f26c-11e6-a67b-ebfd24bf4ca7.html
Teddy bears and flowers: Memorial planned for Mustang students - Forest Lake LowdownTuesday, December 13, 2016
ARDEN HILLS – A memorial for Mounds View High School students Bridget Giere and Stephanie Carlson will be held at the site of a fatal crash Monday, Dec. 5.The two juniors were killed in a t-bone collision at the intersection of Highway 96 and Old Highway 10 in the morning, Dec. 1. A third junior also in the crash, Sammy Redden, is in stable condition at a hospital, reported Principal Jeffrey Ridlehoover in an emailed letter“Her family is thankful for the outpouring of support coming from the Mounds View community,” he stated.The memorial for Bridget and Stephanie will be escorted by police, who will accompany vehicles and buses when they leave the school at 2:20 p.m. Students and community members can park at North Heights Lutheran Church, just east of the site. The intersection will be barricaded by the Ramsey County Sheriff's Office until 2:50 p.m.“Bridget Giere will be remembered as a very positive student and a good friend to many,” Ridlehoover sated. “Her humor, kindness and smile will not be forgotten.”“Step... http://www.presspubs.com/shoreview/article_28d9f9ec-b8d5-11e6-af23-a3f4a46b1c02.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 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/