Best Flower Delivery Services for Every Occasion, Tested and Sniffed
The Sill Pink Watercolor Orchid Not everyone wants flowers. The Sill specializes in potted plants, including orchids, fruit trees, and succulents. They even offer faux plants for those with pets or who prefer low-maintenance care. I love how they carry unique seasonal finds, like a Genoa lemon tree, an olive tree, or a Texas pink pomegranate tree. The Sill also offers plant subscriptions, including a pet-friendly option for nontoxic flora.
Winston Flowers Winter Wellness Flower Arrangement
Winston Flowers, founded in 1944, is a third-generation, family-owned company run by David and Ted Winston, and it has a special place in my heart because the original Newbury Street store in Boston was just a couple blocks from my college home. They ship nationwide, with the help of their partner florists, but their locations are in Boston, New York, and Greenwich, Connecticut. For that reason, expect bouquets to look different than the photos. You can shop by collection or based on color palettes (vibrant, pastel, violet, or natural).
They also curate gourmet gift boxes, ranging from a Fromage & Charcuterie Crate, Birthday Cheers with Wine, and Best of New York, which is a collection of goodies from New York's small businesses. I ordered the Winter Wellness Box, which comes with self-care goodies for a spa night at home, including lotion, lip balm, a scented candle, and a shower steamer. There is a petite arrangement of blooms that comes with this box if you're in New York, but if you're anywhere else the flowers will be substituted for additional spa products if shipped.
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Forbes
05-06-2025
- Forbes
Wine CEO's Sabbatical Leads To Renewed Passion For Work And Vineyards
The Transformative Vineyards of Joseph Phelps Winery in Napa Valley, CA In 2004, David Pearson achieved one of the top executive positions in the world of wine – CEO of Opus One winery in Napa Valley, California. During his 16 years tenure as CEO, David and his team helped to elevate the already prestigious brand to become one of the top luxury wines in the world, expanding distribution to over 90 countries and increasing the value of the brand from an average of $200 to over $500 per bottle. But then the pandemic occurred, and David Pearson decided it was time to step back and reassess his life. Supported by a loving family, he traveled to France, and what he discovered there helped propel him into a new position as CEO of Joseph Phelps winery in Napa Valley 'For 40 days I wandered around France visiting old friends. I was trying to figure out what I was going to do with the rest of my life. And while there I found the passion of the industry again – the joy and passion of wine,' David told me when I visited him at Joseph Phelps winery recently. During the course of our conversation, we tasted through five Joseph Phelps wines (notes below), and I was struck by the overflowing enthusiasm and passion in his voice as David shared his new vision for propelling Joseph Phelps winery into the next century. David Pearson, CEO of Joseph Phelps Winery in Napa Valley, CA On his sabbatical David visited the Ardèche region in the SE corner of France, where he met a vineyard owner who was farming his vines in a way David had never encountered. 'He was using a method they call permaculture, where they rolled the grass flat between the rows of vines and overtime this created a lasagna of rich organic material and new soil. When you dug it up, it was filled with worms and smelled incredibly rich,' David stated. The method employs the philosophies of regenerative farming, which advocates no or low tilling of the soil. However, David believes it is beyond regenerative and prefers to use the term 'agro-ecology, though he admits he is still seeking the perfect term. He explained that by farming in this fashion to create rich healthy soil (rather than soil that has been sprayed with agri-chemicals), the end results are higher nutrients in crops, including wine grapes. Food experts have discovered that the more nutrients in the food, the better it tastes, which could ultimately translate to more delicious wine grapes. 'Did you know that a teaspoon of healthy soil has more live organisms in it than the number of people on the whole planet?' David asked with excitement. Agro-ecology also integrates other crops in the vineyard, such as fruit trees and vegetables. It is a more holistic approach to farming, that incorporates the concepts of sustainability and regenerative farming, but also supports the relationship between plants, animals and people. For more information on some of these concepts, David recommended several books he has read: One Straw Revolution, What Your Food Ate, Braiding Sweetgrass, and others, as well as the Netflix documentary, Kiss the Ground. After his 40-day sabbatical, David Pearson started consulting with a few other wineries in France, Italy and the U.S. One of those wineries was Joseph Phelps that had just been acquired by luxury giant, LVMH. After a few months serving as interim-CEO, LVMH offered David the position of CEO. 'LVMH understands the concepts of agro-ecology because they have been implementing similar concepts in the vineyards of Cheval Blanc in Bordeaux for more than 10 years,' David explained. 'They are supportive about using these concepts at Joseph Phelps.' Therefore, David and his team are embarking on a 10-year journey to transform the vineyards of Joseph Phelps by replanting different blocks of the vineyard overtime and changing the farming practices. 'We plan to integrate the vineyards with fruit trees and vegetables. There are vineyards in Italy where the vines use 100-year old Maple trees as their trellis!' David said. He believes that overtime these more natural, environmentally-friendly farming methods will not only elevate the quality of the wine, but could eventually save money on labor and materials since they will not be tilling the soil or hedging the vines, as is done with the current farming method. The fact that the founder of the winery, Joseph Phelps, was known for his innovative spirit, and was frequently replanting vineyard blocks to increase wine grape quality, is also a fitting tribute to the new direction. 'We are having so much fun. All of us are moving towards the future and focused on innovation - the legacy that Joseph Phelps has left us all.' 'Joe founded this winery in 1973 and transformed a cattle ranch into a world class vineyard,' David said. 'He was a great visionary and known for his innovation and commitment to quality. In fact he was the first in Napa Valley to create a blended wine with a proprietary name, which he called Insignia – our flagship wine.' When asked how the employees were responding to the new vineyard direction, he responded: 'We are having so much fun. All of us are moving towards the future and focused on innovation - the legacy that Joseph Phelps has left us all.' He admitted that even though the global wine industry is currently facing many challenges, such as decreasing wine consumption, slowing wine tourism and anti-alcoholism, that it is important to remind people of all of the benefits of wine. He referenced Robert Mondavi's 'Defense of Wine,' that occurred during the 1980's when the wine industry was facing similar issues. 'We need to listen to the universe and be more open to new ideas. And remember what Robert Mondavi said: Wine is about slowing down, being with friends, and being present. It brings people together and contributes to a richer life,' he stated. The famous wine quote by Robert Mondavi, California Winemaker and Visionary Joseph Phelps offers a selection of estate wines from their Napa Valley and Sonoma Coast vineyards, ranging from the flagship Insignia cabernet-based blend to chardonnay, pinot noir, syrah, viognier and a new sparkling wine. All wines are available online or in fine wine shops and restaurants. Following are my tasting notes for the five wines I tasted with David: 2018 Ovation Sparkling Wine – a full-bodied and rich sparkler with fresh notes of green apple on the nose followed by complex toasty notes, white peach, lemon meringue, a hint of salty stone, and endless streaming bubbles. Made from Sonoma Coast grapes. Sophisticated and complex. ($135, 94 points) 2023 Joseph Phelps Sauvignon Blanc - Vibrant and fresh, made with Napa Valley grapes, this wine opens with a lovely white floral nose followed by pink grapefruit, Meyer lemon and a hint of minerality on the palate, with a creamy, delectable and long finish. Aged in a larger 'cigar' shaped French oak barrel. Elegant and creamy. ($75, 93 points) 2022 Joseph Phelps Freestone Pinot Noir – a silky and sexy pinot noir with a nose of roses and raspberries, with dried strawberry, spice and a hint of truffle on the palate. Medium-bodied it has silky-smooth tannins, well-integrated toasty oak, and a long seductive finish. The grapes are from their Sonoma Coast Freestone Vineyard which is very close to the Pacific Ocean. Truly lovely, elegant, and quite delicious. ($74, 95 points). 2022 Joseph Phelps Cabernet Sauvignon Napa Valley - rich nose of boysenberry, earth and cassis, which follows through on the pallet, picking up more mixed berries, spice and cocoa. A pleasant purity of ripe fruit, with a long finish, wrapped in 50% French and 50% American oak and aged for 24 months. Composed of 8 different Napa Valley vineyards, this wine is considered the second label to Insignia. ($100, 92 points). 2021 Joseph Phelps Insignia – This wine was listed as one of the top 10 U.S. cabernets in an earlier Forbes article. It is a true classic Napa cab with both power and elegance. This wine entices with blackberry, plum, allspice and vanilla with smooth tannins and a bright acidity. It glides across the palate, mesmerizing with complex notes of oak, tobacco, and warm earth. Aged 24 months in new French oak, and made from a blend of the very best vineyards and barrel lots from that year. Always a crowd-pleaser. ($365, 97 points) Portfolio of Some of the Wines Crafted By Joseph Phelps Vineyards in Napa Valley, CA As we enjoyed sampling the wines, two small dishes arrived that are part of the wine and food pairing series offered to people who visit the tasting room. The first was goat cheese baked in pastry with fresh herbs, which paired very well with the sparkling wine and sauvignon blanc. The second dish was beef croquette cooked with truffles and aioli, and was stunning with the three red wines. The Joseph Phelps tasting room has been completely refurbished inside with comfortable chairs and tables so visitors can view the vast green vineyards and mountains that surround the property. There is also a large outdoor wooden deck with seating nooks. The winery building of dark redwood is the original one designed by Joseph Phelp to blend into nature.
Yahoo
04-06-2025
- Yahoo
WATCH: Rosedale Strawberry Festival returns this weekend
ROSEDALE, Ind. (WTWO/WAWV) — The annual Rosedale Strawberry Festival is coming up this Friday, Saturday and Sunday. Organizers joined David and Jen Wednesday morning on WTWO Today to talk about all of the fun they have planned this year. You can see the full interview at the top of the page. CLICK HERE for more information about this year's Rosedale Strawberry Festival. The first-ever Rosedale Strawberry Festival was held in 1960. At that time, Rosedale was located in the center of the second-largest strawberry-producing area in Indiana. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
03-06-2025
- Yahoo
Luke Clanton touches down in Canada a pro, ready for his moment
Luke Clanton came prepared. Before he answered his first questions as a professional golfer on Tuesday afternoon at TPC Toronto ahead of his PGA Tour debut at the RBC Canadian Open, the 21-year-old Clanton opened with a two-page statement he had typed out a couple days earlier. Advertisement 'I didn't want to forget anything,' Clanton said. He thanked his 'foundation' – dad, David; mom, Rhonda; and older sisters, Ray and Abby – all of whom 'laid the groundwork for this moment' with their 'love, belief and sacrifices.' He thanked his coaches, mentors and teammates, and then the various junior tours and organizations he cut his teeth on as a youth. Finally, as he's done faithfully, he thanked God. 'I know the professional game is a new world, and I cannot be more excited for this moment,' Clanton said in closing. 'I'm ready.' It's hard to argue. Clanton, who just wrapped up his third and final season at Florida State, has taken an unprecedented path to the big leagues. While Vanderbilt's Gordon Sargent also debuts this week as the first player to graduate from the PGA Tour University's Accelerated program, it was Clanton who earned his 20 points with his play, not with help from awards. Advertisement Clanton began last summer's U.S. Open at Pinehurst with no Accelerated points before matching Jack Nicklaus as the only amateurs to record three top-10s on the PGA Tour in a single season. Clanton did one better than Jack, though, notching four top-10s, including a pair of runners-up. When he made the cut at the Cognizant Classic last February, it marked the final point needed for PGA Tour membership. 'It was just kind of really quick,' Clanton said. 'It all happened very fast, and it was amazing.' In recent months, Clanton had blended back in with his team. He won four times this spring, including the NCAA Tallahassee Regional on the Seminoles' home course. He also captured the Hogan Award a couple weeks ago, a formality. But sometimes the perfect ending is hard to achieve, and Clanton found that out at last week's NCAA Championship; he closed in 4-over 76 after starting the final round inside the top 10 individually, and his missed birdie putt on his 72nd hole allowed Ole Miss to edge Florida State by a shot to earn the eighth and final match-play berth. Advertisement A year after Clanton lost his match to Auburn's J.M. Butler as Florida State fell in the NCAA final, the Seminoles didn't even make it to Tuesday at La Costa. And Clanton's amateur career was over. 'It was a hard one to kind of wrap up,' Clanton said. 'Kind of coming back and hanging out with the guys for the last couple of days was definitely a bit rough. … But it's something we all chase for to become a professional.' When Clanton, with a fresh cut and no facial hair, boarded his flight to Canada, it finally hit him. All those nights rolling putts on the scruffy practice green at Country Club of Miami, a municipal in Hialeah, Florida, while David held an industrial-sized flashlight had paid off. Advertisement David owned two businesses, in landscaping and glass treatment, while also teaching a few junior golfers, including his only son until Luke turned 17 years old and began working with instructor Jeff Leishman. So that Clantons could afford to put Luke through private school at American Heritage, David offered to do the school's landscaping. Rhonda worked as a flight attendant with Delta, which provided the family free flights and Rhonda the flexibility to home school her kids and travel with them to tournaments. Both David and Rhonda are now retired, ready to cheer on Luke as he lives out his dream. 'My dad and my mom never, ever get enough credit for what they did for me in my journey and my life, but I always think about it because it's what my dad set for me as goals,' Clanton said. 'Ever since I was a kid, he always told me I was going to be the best in the world, and he kept saying that to me every single day, and he made me believe it. Without that belief and without that trust in the process of what we were doing, 11 o'clock at night with a flashlight on plastic greens, it was definitely tough, but we did it. Advertisement 'It just shows that if you have a dream and you have a goal, you can get there.' And now, Luke Clanton is here – and he's ready.
