Joy DiMaggio has been studying Ikebana for over 12 years and has earned her first certficate for Sogetsu School design. She has completed the first book of  Sogetsu and will complete book two in February 2023.  The Sogetsu School  uses Moribana and Nageire styles of design.  Moribana is a flat dish design with a kensan.  Nageire design uses a slender tall container.  

Please bring the following to the workshop:

• Branches  3-4 branches at least 20”long.  Branch suggestions: pussy willow, red  twig, forsythia.  Some of these branches can be purchased at Whole  Foods.  If anyone is having difficulty finding branches, please let us  know.  We will try to find a variety.
• Pyrex dish 8x8
• Branch cutters
• Clipper or scissors for the flowers
• Round bowl for cutting flowers in
• Brown paper bag and paper towels
• Small watering can or measuring cup to pour water
• Bucket to bring your design home

We will provide the following:

• Kensans
• flowers and greens

Joy will provide a handout for all participants.