Anya's Garden Perfumes + The Natural Perfumery Institute

We're going to have a fun inter-Guild blogging event tomorrow, June 1st, to celebrate the 5th Anniversary of the Guild. 21 Guild members are participating, and we're going to share our stories of our path to natural aromatics and natural perfumery. It should be a run read, clicking from member blog to member blog and taking in the bios of the members. I'm really looking forward to it! The Guild has many benefits associated with membership, from networking with others in the community to discounts on raw materials, educational programs, group buys and much more. Next week we're having an Online Marketing chat with the perfumers, and it will be archived and made available to all Guild members. I'll cover public relations, press releases, blogs and branding, and Larry Marsala will speak on google rankings, meta tags, search engine optimization and techie stuff. A 25% discount on the yearly membership fee will be given to new members who join between May 31 and J

I wish some folks would ask me about natural isolates.  What I have to say, with my limited, but growing knowledge, might surprise you.  I'll be here, on and off, throughout the day.

21 Guild members are set to blog on June 1st, the fifth anniversary of the Natural Perfumers Guild. It's going to be a fun, intimate event to let us get to know each other better, and you're all invited in for a peek. The theme is fun and the logo is bubbly, like a fizzy, diffusive top note!

Sometimes students say the darnedest things, and sometimes those gems turn your head around when you think about the process of making thick, pasty aromatics pourable. Michael Singels, a student from California, and a longtime member of the Yahoo Natural Perfumery group I host, posted about a new, simple process in the student chat group for my perfumery course that literally made my mouth drop open.  I have read every post on the NP group for almost nine years, and I've been on many other forums, and I've never seen this. Ready for this?  What to do instead of using a bain marie process to warm up thick aromatics so they can become liquid and mobile for use, or transfer from one bottle to another? First, for those who don't know what a bain marie is, it's a water bath. It can be as simple as heating some water in a cup and placing the bottle with the thick stuff in it, or as complex as a true "double boiler" type of set up for a large bottle or containe

Late start today due to gardening duties.  I'll be here until 10 PM my time to answer any questions you may have about perfumery.

Half way through May, and oh my, so much to do!  Still, I love to make time to answer your questions about perfumery.  I'll be here until 10 PM tonight, so ask away.

Happy Mother's Day to all the woman in the world, who, in some way, give motherly love to others.  It's in our nature, we are here to give comfort and guidance.  Each Sunday, my motherly ways come in play with this forum.  So, ask mama! ;-) ETA: The link to a CaFleureBon article on scented memories of our mothers, including one on my mother.  I just got back from visiting her at the nursing home, she's doing fine.

I got a late start today because I had to get the lilac blog posted.  May certainly is the time for lilac thoughts, and lily of the valley, too, eh?  Several bloggers are taking part in a blogging event for Natural Perfumers Guild member Dawn Spencer Hurwitz's new perfumes Muguet de Mai and Muguet Cologne (yes, two!) that are botanical accords of the lily of the valley flower, only available in synthetic form prior to this.  You can leap from blog to blog starting at Cafleurebon .

Disclaimer:  It has come to my attention that Douglas Stewart of Scentsual Antiquities has a link to this blog post, perhaps implying that he is endorsed by me.  This is not the case, and I have no affiliation with him, and would wish he would take the link down, as it is deceptive. I have taken down the entire post because the two advising me were revealed to not have the real information or research validated.  This happens sometimes, and I regret any false data that was stated.

Michelyn Camen, the editor-in-chief of Cafleurebon launched a new feature, the Letter from the Editor, which will be a monthly event.  I think it's a great read on many levels.  Click here and leave a comment, if you wish.

Happy Easter everyone. I hope you have a chance to have a relaxing day, and I hope you will enjoy beautiful weather this lovely Spring day.  I'll be online on and off today, and I'm happy to check in for your perfumery questions. There were quite a few comments that were added to last Sunday's "Ask the Perfumer" during the week, so if you were following a topic there, you may wish to visit the comments thread again.

Guild news: We welcome Anu Prestonia of Anu's Essentials as a Professional Perfumer. Michelyn Camen upgraded her membership to Associate by adding CaFleureBon to our roster. Laura Natusch of Urban Eden joined as an Associate andBeverly Laird has joined us as a Friend. Many thanks to David of Renaissance Aromas and Nick of Sharini Parfums Naturels for renewing their membership. David is an Associate and Nick is a Professional Perfumer. Also Trygve Harris of Enfleurage (Associate) and Lydia Sabbah of Sabbah Perfumes (Professional Perfumer) renewed their memberships. It's been a busy month! Mandy Aftel, who founded the Guild in 2002, resigned from the Guild, by mutual decision.  The direction of the Guild is inclusive of those who wish to teach, and those who wish to sell various lines of oils they desire, a sharing and learning place for all.  Mandy is honored as the Founder, and as the leader in the natural perfumery world, and we treasure her for her gener

CaFleureBon, one of the highest-ranked perfume blogs in the world, has a great Earth Day post up.  EIC Michelyn Camen invited a number of perfumers, myself included, to share our thoughts on what Earth Day means to us.  There is also a great giveaway, via a random draw,  for those who leave a comment. Read the blog here and leave a comment, sharing your thoughts.  I have to say the folks who have posted so far are really impressed me with their comments.  So thoughful!

Trends are fun, and it's fun to be on the front end of one.  Funny thing about this trend, which is using essential oils for food and drinks, is that it's been around for a long time. I've been cooking with essential oils since 1978, starting out with the humble dill weed oil. Nobody noticed much except my friends and family and customers of my early-80's catering business. The difference is that now it's starting to get attention in the media.  Heck, I wanted to launch my latest line, Anya's Garden Food & Drink Oils , way  back in 2006.  At that time, I wrote a letter to a local chef who was opening a new restaurant, pitching her the idea.  She never replied, I got toooo busy with life and work, and had to put my line on the back burner. Now, the timing is better, anyway.  There are several mixologists who have been hosting perfumed cocktail soirees for the past year or so.  Menket Prince, whom I knew from aromatherapy groups back in the mid-90