Growing up in the NSW highlands, Alison Kennan fondly remembers weekends spent picking wildflowers from the side of the road with her best friend, making bouquets for loved ones.
It seems only natural that she turned to floristry as an adult.
Three years ago however, Ali was at a crossroad. She’d been a florist for over a decade and still loved her work.
As always, it was creatively fulfilling and she got to help people celebrate the most important, special occasions in their lives.
But there were parts of her work she didn’t love. Floristry isn’t the most sustainable industry- all that plastic, all those chemicals, all that waste. Ali knew she could do it better. And so three years ago she set out to do just that.
The slow food movement has transformed the way we think about what we eat. We question sustainability, chemicals and industrial food growing, and think actively about locality, seasonality and freshness. Ali brought those questions to floristry.
She knew could run a more sustainable business, and pass her knowledge of native horticulture on. She could be more creative– working with objects more like an artist than a florist– and she could work with clients to create work that was more lasting and unique.
HOW ALI WORKS
Ali doesn’t just arrange flowers pulled from a fridge. She’ll rummage through your garden, eye your house over and pull inspiration from anywhere to create unique pieces of work created from bits and bobs and general flotsam.
She can turn found objects into sculptural floral arrangements; find a native plant you didn’t know existed; create a piece of art. Just like weekends spent all those years ago, picking wildflowers from the side of the road with her best friend.