Research: Certified Angus Beef Brand Resonates With Consumers

January 22, 2014 Certified Angus Beef ®

A nationwide study confirms that the premium quality of the Certified Angus Beef ® brand resonates with consumers. Seventy-five percent of those interviewed by Firebox Research & Strategy of Beachwood, Ohio, ranked the Certified Angus Beef ® brand logo as representing the highest quality Angus beef available. Moreover, they said they would pay more for it in restaurants and grocery stores.

Silver For Blue-White Gentiana Scabra 'Hakuju'

The combination of blue and white is striking and innovative in the florist’s range. Which is why the new Gentiana scabra ‘Hakuju’ won a silver award at the Florall trade fair in August 2013.

Baisch & Skinner Care & Handling Seminar Moved To Next Week Due To Weather

January 22, 2014 Baisch & Skinner

For the safety of our customers, our speaker, and our staff, we will be postponing our Care and Handling Seminars to next week. Please be careful on the roads!

Plantscape Industry Alliance Announces Name Change

The Plantscape Industry Alliance (PIA), the leading national organization dedicated to advancing the interior plantscaping community and its industry affiliates, announced today at TPIE in Ft. Lauderdale, FL that it has changed its name to Plantscape Institute of America.  The name change reflects PIA?s mission as an educational organization with a commitment to presenting education programs that meet the specific needs of the thought leaders and experts who specialize in bringing horticulture indoors.

ACS Recognizes 2013 Class Of Certified Cheese Professionals, 2014 Exam Applications Open Now

One hundred thirty two (132) individuals passed the American Cheese Society’s (ACS) 2013 Certified Cheese Professional™ Exam, which was held on July 31, 2013 in Madison, Wisconsin. This prestigious group includes cheese professionals from throughout the United States and Canada, bringing the total number of ACS Certified Cheese Professionals™ (or ACS CCPs™) in North America to 253.