Sandwich Flower Shop News
Check out the 4 most popular spots in Albuquerque's McKinley neighborhood - HoodlineTuesday, July 23, 2019
Visiting McKinley, or just looking to better appreciate what it has to offer? Get to know this Albuquerque neighborhood by browsing its most popular local businesses, from a sandwich restaurant to a florist shop.Hoodline crunched the numbers to find the top places to visit in McKinley, using both Yelp data and our own secret sauce to produce a ranked list of neighborhood businesses. Read on for the results. [embedded content] 1. The Sandwich CompanyPhoto: lisa m./YelpTopping the list is The Sandwich Company, a place to score sandwiches and more. Located at 3100 Candelaria Blvd. NE, it's the highest-rated business in the neighborhood, boasting 4.5 stars out of 23 reviews on Yelp.Sandwich options include the Albuquerque Turkey with turkey, avocado, green chile and Jack cheese; the Old Sheepherder with corned beef, Swiss cheese and green chile in a flour tortilla; and the Company Rueben with corned beef, turkey, Swiss cheese, red onions and sauerkraut. 2. Art AttackPhoto: art attack/YelpNext up is Art Attack, situated at 3137 San Mateo Blvd. NE With 4.5 stars out of 30 reviews on Yelp, it's proven to be a local favorite. The paint-your-... https://hoodline.com/2019/07/check-out-the-4-most-popular-spots-in-albuquerque-s-mckinley-neighborhood
20 Beautiful 'Garden Terrasses' In Montreal - MTL BlogTuesday, July 09, 2019
Get lost, enjoy the cool shade, and grab a great drink.SantropolWhere: 3990 rue St-UrbainWhat: This magical café in the Plateau has some of the best sandwiches in the city (not to mention hands-down the best carrot cake in the world). They have a great selection of iced drinks to sip on while you lounge in their outdoor garden.Read our article for more info.La Sainte ElisabethWhere: 1412 rue Sainte-ÉlisabethWhat: This beautiful pub in the heart of the city is one of the city's best-kept secrets. Their courtyard has a wall full of climbing plants that is absolutely stunning. And a great selection of beers on tap.More info.Suspended CaféWhere: Belvédère Camillien-Houde.What: This suspended café has an absolutely fantastic view of the city. They serve drinks from Thursday to Sunday, and I think it's the perfect reward for climbing the mountain, don't you?Read our article for more about the suspended café.Jardin NelsonWhere: 407 Place Jacques-CartierWhat: This garden nestled in the heart of the Old Port has one of the most beautiful terrasses in the city. They have lush plants and fantastic cocktails. No wonder it's always busy on sunny evenings.More info.GrenadeWhere: 1603 rue Ontario E.What: Grenade is definitely one of the most beautiful courtyards in Montreal. Their food is AMAZING and they have some really cool cocktails.Check their website for a full menu.Café ParvisWhere: 433 rue MayorWhat: This restaurant is great if you're just grabbing a drink, but you should definitely try their pizza while you're there too. Their street-side terrasse is l... https://www.mtlblog.com/eat-drink/canada/qc/montreal/20-beautiful-garden-terrasses-in-montreal
2019 Na Kamehameha Commemorative Pa'u Parade and Ho'olaule'a - Maui NowTuesday, June 25, 2019
Banyan Tree Park)More About Pa?u:Courtesy: The Art of Pa?u (http://www.bigisland.org/activities-cultural/470/pau-riders):In 1875, vibrant writer Isabella Bird, wrote with awe about her arrival to the Sandwich Islands. She was curiously impressed with the Hawaiians love of horses, particularly the women.Every now and then a flower-wreathed Hawaiian woman, in her full radiant garment, sprang on one of these animals astride, and dashed along the road at full gallop, sitting on her horse as square and easy as a hussar. The women seemed perfectly at home in their gay, brass-bossed, high peaked saddles, flying along astride, barefooted, with their orange and scarlet riding dresses streaming on each side beyond their horses tails, a bright kaleidoscopic flash of bright eyes, white teeth, shining hair, garlands of flowers and many-colored dresses. Sometimes a troop of twenty of these free-and-easy female riders went by at a time, a graceful and exciting spectacle, with a running accompaniment of vociferation and laughter. Many of the women were in flowing riding-dresses of pure white, over which their unbound hair, and wreaths of carmine-tinted flowers fell most picturesquely.This is one of the best early descriptions of the beautiful tradition of pa?u riding, carried on today in pageants and parades throughout the state. Yards and yards of brilliant fabric, usually of an islands particular color, go into long skirts and saddle decorations. And, thousands of flower blossoms are strung and woven into lei for horses as well as riders.But how did such an elaborate custom begin?From the beginning, Hawaiian people loved horses, and the women had no interest in riding side-saddle, in spite of the missionaries disapproval. The wahine hitched up their long dresses from the back, tucked them in around their legs and rode astride, letting their skirts pa?u flag out behind as they paraded through town in their finery. If they had to travel any distance, they might wrap a long sheet of muslin around themselves to keep dust and mud off their good clothes. Special occasions of course demanded special costumes and lei, for horse as well as rider.Like a kind of hula on horseback the pa?u riding unit grew into an essential element of parades and other festive gatherings. From 1965-1983, Auntie Anna Lindsey Perry-Fiske hosted fully scripted and choreographed Hawaiian history pageants in her Waimea front yard. The Old Hawai?i on Horseback celebration was one of the social events of the season, always led by Anna herself as queen for the d... https://mauinow.com/2019/06/13/2019-na-kamehameha-commemorative-pau-parade-and-hoolaulea/
Please don't forget the reasons for Decoration Day and Memorial Day - Kingsport Times NewsTuesday, May 21, 2019
My mother, Wanda, says they definitely had such old-fashioned picnic-style meals with a menu of sandwiches and other treats. The church congregation still had (and has still) dinner on the church grounds. But there were so many of us it seemed appropriate to just have our own spread at Popie’s, where we’d often be joined by non-family as well. By the time I came along, dinner at church was served on tables outside (they now have a covered shelter), and at Popie’s we’d carry tables out into the yard to hold all the food. But we’d often eat sitting on the ground or standing on the porches, the straight-backed chairs that lined them reserved for our elders. My sister, Pamela, says she can vividly remember being at dinners on the ground at other churches and using a car trunk or hood as a makeshift picnic table.We’d gather for pictures at these reunions, at both the cemetery and at Popie’s. Some of my favorite pictures of my aunts and uncles are of them dressed in their finest, standing at the tombstone of their mother, which Popie eventually shared. These cemetery photo shoots were a great curiosity to my former co-worker Jo Ellen Werking Weedman. Especially since we continue to take them. Jo Ellen was from Indiana. Maybe they don’t do things our way up there.The cemetery visit (with photos) and perhaps going to church, are about the only part of “Decoration” that continue unchanged for some of us who are left. The meal has evolved over the years. After Popie passed, we moved the meal to the home of my aunt and uncle, Venus (Wallen) and Carson Lawson. But age made it more and more difficult for some to attend. For others, it was life and careers elsewhere. In recent years the picnic is on Saturday here in Kingsport, at Eastman Cabins. We’re planning that again this year. Last year a lot of us ventured out that evening to the Carter Fold. It was Mom’s first visit. It was also her first visit as the last survivor of her ten siblings. Aunt Mary (Wallen Roller) went to heaven just a couple of months prior. In honor of her first visit, the band dedicated a song to Mom. We all had a great time. Some of us plan... https://www.timesnews.net/Blog/2019/05/19/Please-don-t-forget-the-reasons-for-Decoration-Day-and-Memorial-Day.html?ci=stream&lp=8&p=1
Fleur Social wants to make Nuriootpa the brunch capital of the Barossa - InDailyThursday, May 02, 2019
Barossa Ice Cream and a chocolate-sprinkle donut from a local bakery.Each course will be paired with wine from Rasa Wines – a young Barossa label started by two NSW expats, Emma Welling and Andy Cummins.“[Ryan and Sarah] are a forward-thinking couple, and, like us, they’re really committed to respecting what has come from the Barossa, but looking to the future, bringing it into a new age,” Emma says of the partnership between Rasa Wines and Fleur Social.“While we both do completely different things – they make coffee and beautiful flowers, and we make wine – we both have very similar philosophies on what we see as the future of the region.”The wine pairings will be “non-traditional,” Ryan says, and Emma hints at a never-before-seen release from Rasa at the event.“We actually put together a little pet nat from this vintage that, all going well, we will serve on the day,” Emma says.“We’ve never really made one before, but it was this event that spurred us on to do it. We were thinking, ‘What’s delicious with breakfast?’ A bit of fizz is totally what’s delicious with breakfast.”There has been much said recently of the coming New Age of Barossa producers, and it seems the conversation has spread widely throughout the region.With so many young businesspeople offering a reconsidered view of what it means to visit the Barossa, what might emerge is a broader Barossan identity.“There’s certainly a style of younger people coming through, but we wouldn’t be ale to do what we did without the people that’ve come before us,” Emma says.“We’re super grateful to the Henschkes and the Rockfords, places like Yalumba. They’ve carved the way, and it’s because of them I think small producers have a platform here.”Tickets to Fleur Social’s Barossa Vintage Laneway Brunch Series event are available at the link. See more events here. https://citymag.indaily.com.au/habits/plate-and-cup/fleur-social-barossa-vintage-brunch-series-rasa-wines/
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
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