BẢN CHÉP ÂM THANH 🔗
WEBVTT
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[SPEAKER_00]: Happy holidays from ours to yours here grassroots marketing on cano3.com my next guest
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[SPEAKER_00]: owns the company that is dedicated to chimney ending cannabis is a tool for self advocacy and wellness refuting the industry stigma we all try to do that and her mission stems from surviving chronic myloid leukemia and the heart side effects of traditional treatments and has a lot of professional experience from various areas first of all a registered nurse second
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[SPEAKER_00]: And together, she's calculating proper effusion dosages, ensuring safe and consistent consumer experiences at her culinary and cannabis events and canna spa parties.
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[SPEAKER_00]: I'm here with a CEO of culinary and cannabis tomorrow Anderson tomorrow thanks for being on.
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[SPEAKER_01]: Thank you for having us.
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[UNKNOWN]: So
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[SPEAKER_00]: there's so much that you bring to the table literally is not just a dinner table, but the idea of actionable policy change supporting women on brands like as the operators and consumer education and that when you have people that are going to get involved into if you can't listen to their dishes, you're saying start low, go slow, keep consumption for conditions like MS, Fiber Mile, there's a lot to this where you want to make the food good,
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[SPEAKER_01]: And exactly, and we want people to make conscious decisions when they decide to choose to use the plant.
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[SPEAKER_01]: We want to inform and educate it.
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[SPEAKER_00]: So no, only knows so much about the issue of people that have dealt with leukemia.
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[SPEAKER_00]: I know that this is what I remember for years.
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[SPEAKER_00]: So much about being said about, like I said, leukemia, lymphoma, and the kind of treatments being done, and a lot of people for outreach looking for outreach to go and help out in these causes.
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[SPEAKER_00]: With this, when you were dealing with your own issues of the treatments, obviously that must have meant that was putting you into why you were prompted to become a registered nurse.
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[SPEAKER_00]: Is that work first came from and then telling about the idea of going as a registered nurse, you're also advocating for a holistic natural first approach.
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[SPEAKER_01]: Um, so the cancer was in the last two to three years, and we've been in having our business for over 10 years, been in the industry for over 10 years, but my inspiration wanted to become a nurse was just to learn about my body, learn how the body functions and learn how I can help myself as well as help others because also have a rare medical condition called Job syndrome.
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[SPEAKER_01]: which at the time when they finally diagnosed me with something along with my son there were only 250 cases in the world.
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[SPEAKER_01]: So when I found this I was already working in health care but in the financial aspect I was like I want to learn more not only for myself because now I have this baby that has the same thing that I do and I don't want.
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[SPEAKER_01]: him and necessarily go through all of the things that I went through or that I'm I'm with through with no knowledge I know experience, right?
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[SPEAKER_01]: Not only my only experience, but at the same time, you know, learning to be able to communicate to the physician to ask the proper questions as well as take better care of myself, is why I want to school to be a nurse, but I'll also believe in
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[SPEAKER_01]: I've always believed in trying holistic methods along with traditional medicine.
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[SPEAKER_01]: I think that combating them together is probably the most powerful way, and it decreases your need for a lot of man-made things if you combine them or use them properly.
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[SPEAKER_01]: So that was my inspiration to be a nurse.
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[SPEAKER_01]: And to start, the business was, you know, it was my, my baby, all your kids will do amazing things for you.
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[SPEAKER_01]: But he was the inspiration to start my brand and my business looking for solutions for him.
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[SPEAKER_01]: when he was like 13 or 14, and not being able to find them myself with being a registered nurse in a pastry shop.
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[SPEAKER_01]: So we started down this path for self-education and learned that if I couldn't find it, then it could be way more difficult for people that didn't even have the knowledge and experience that I had.
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[SPEAKER_00]: You've been partner with governing bodies like the Department of
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[SPEAKER_00]: in terms of compliance and looking to do something more where we are trying to create more than a bare minimum for compliance and maybe reach more towards good manufacturing policies or GMP.
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[SPEAKER_00]: Tell me about that communication you've had with them and what you're going to do for them to help refute the stigma and to show that, okay, well, we're working with the bodies to put out a better message and to show we're showing that we're responsible with cannabis.
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[SPEAKER_01]: So conversations are always needed to be had because everything is new, right?
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[SPEAKER_01]: The whole industry itself is new.
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[SPEAKER_01]: So making ourselves available and accessible to talk to them because we are in the thick of things.
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[SPEAKER_01]: We are talking to patients.
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[SPEAKER_01]: We are talking to brands.
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Load full transcript
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[SPEAKER_01]: We are talking to growers.
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[SPEAKER_01]: We are like boots on the ground, learning the information, hearing the information as well as sharing.
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[SPEAKER_01]: So not navigating away from them but trying to collaborate with them so that, you know, we can get things done the right way and done properly and so that people that are in the industry and in this state can help come up with policies and procedures is vital because you don't want someone who is not experienced with this plan to be dictating who what why.
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[SPEAKER_01]: when we should use this plan and a lot of that has happened in the past but I think that they are coming around to seeing that we need people in this space to help provide us guidance.
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[SPEAKER_01]: So things can get, you know, can get better.
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[SPEAKER_01]: I've worked with this company as far as like,
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[SPEAKER_01]: inviting them to our event, having them be sponsors so they can actually see what we're doing as well as see the people that it's affecting because it makes a difference when you you know you can hear a story from someone online but when you can physically see the change and someone because that's a lot of time that happened at our event you physically see someone
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[SPEAKER_01]: feel better, or have some relief.
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[SPEAKER_01]: Your mind starts to change, and it also makes them have the desire to come up with better policies and procedures.
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[SPEAKER_01]: If that makes sense, that makes sense.
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[SPEAKER_01]: It does.
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[SPEAKER_00]: Now.
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[SPEAKER_00]: The other area I want to bring up is social equity, because you've also worked and made a lot of concerns when it comes to social equity, lack of actual support, and we're not talking financial support.
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[SPEAKER_00]: It doesn't mean that with social equity, okay, we're going to vet certain people that are going to be fitting a qualification, and then we're going to give them access to funding.
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[SPEAKER_00]: But it's not what is more, it's got to be something more than that.
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[SPEAKER_00]: So, if you could
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[SPEAKER_00]: proposed and implement a policy or program change right now in California that would level the playing field and would we much more beneficial to women on brands and legacy operators.
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[SPEAKER_00]: What would that be?
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[SPEAKER_01]: The first thing is the fees and access to capital as well as potentially having a get mentorship.
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[SPEAKER_01]: Um, before women and people of color that want to get into this industry and I don't necessarily always mean just
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[SPEAKER_01]: cannabis mentors but corporate mentors.
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[SPEAKER_01]: People that have had successful businesses and successful brands and mentoring them and teaching them and helping provide guidance to them.
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[SPEAKER_01]: As well as before me and my brand I am really big on collaborating, like staying in my place and being expertise at what I'm at and then bringing in people that are expertise at what they're at.
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[SPEAKER_01]: People, you know, there's a pastry shift.
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[SPEAKER_01]: There's the person that does a licensing.
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[SPEAKER_01]: There's a person that does the packaging.
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[SPEAKER_01]: There's a person that does the real estate.
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[SPEAKER_01]: If there was a hub where those people couldn't meet and collaborate together and have businesses together, I think that that would be more impactful than
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[SPEAKER_01]: individual licensing, or having licensing, and then having them be so abundant in having a lot of these people starting these businesses, and don't have training or experience.
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[SPEAKER_01]: So the brands and the businesses sometimes are not always as successful because they don't have the support in totality.
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[SPEAKER_01]: So providing them support from the beginning and throughout not just
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[SPEAKER_01]: supporting you until you get your dispensary and then letting you go, but supporting you throughout the whole process, as well as those that want to make products.
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[SPEAKER_01]: Everybody doesn't necessarily want to have a dispensary, but for those that want to make products, I think that that would be that would be essential.
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[SPEAKER_01]: And also highlighting those that are color or people of color, because it's easier for you
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[SPEAKER_01]: The other vision, if you see someone like you, but to aspire to be it.
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[SPEAKER_00]: Let's get into the culinary part.
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[SPEAKER_00]: I haven't touched on that yet.
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[SPEAKER_00]: So, when you make the advice to start low, go slow, keep a consumption tracker or slash diary.
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[SPEAKER_00]: For myself, I know I've been using...
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[SPEAKER_00]: I went to an interest in this earlier this year back, I think was an April May, and I changed the diet that I have where I was, you know, I'm pretty diabetic, I have been diabetic, I got off and I dropped over a hundred pounds.
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[SPEAKER_00]: Yeah, that's on me.
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[SPEAKER_00]: I did it to myself, but I've been trying to figure out what to do to go and build up metabolism do things where I can enjoy good foods this time of year and not feel like I'm going to get penalized.
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[SPEAKER_00]: I'm going to get a spike in insulin or that I'm going to get extra pickable pounds.
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[SPEAKER_00]: I have to go and start taking off.
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[SPEAKER_00]: So, one of the areas I've been trying to do is hydration.
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[SPEAKER_00]: So, more water intake and I've read studies where, okay, maybe if I drink, what they say is,
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[SPEAKER_00]: half your body weight analysis.
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[SPEAKER_00]: And I'm trying to do that.
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[SPEAKER_00]: I feel the effects where they say your joints are better, things are where there's things you can naturally do, water being an actual, like almost like a medicine to self, where if you're just probably taking your body given the right nutrients, given the right things, then you can have a little less guilt about what you have during the holiday.
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[SPEAKER_00]: So, take me into the idea of
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[SPEAKER_00]: You know, for those that are curious about using cannabis and transition from traditional methods, they want to make sure that they're in the right state of health so that if they're going to try to renew it's not going to be extreme change.
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[SPEAKER_00]: Tell me about that part because you're working the same way.
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[SPEAKER_00]: Register nurse, pace your shift.
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[SPEAKER_00]: I don't know how you keep those together at the same time because it's like, you know, it's like the registered nurse and you have to go ahead and lecture the pace your shift side of you because like look what you're feeding the people.
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[SPEAKER_01]: So, one I can tell you, my big thing is like you, as far as like infusion, there are so many varieties of ways in which you can infuse and they do not always have to be sweet and they can be catered to you individually.
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[SPEAKER_01]: So what I mean by that is that there are a couple of
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[SPEAKER_01]: brands and chefs that I work with that literally have like condiment size and fusion packets.
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[SPEAKER_01]: So like olive oil is a big one, right?
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[SPEAKER_01]: You can put olive oil and make a vinegar or a salad.
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[SPEAKER_01]: You can put it.
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[SPEAKER_01]: You can replace it in substitute for regular butter, which olive oil is heavier for the healthier for you.
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[SPEAKER_01]: They use that with your food and those kind of
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[SPEAKER_01]: We have those available in individual size packets.
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[SPEAKER_01]: I also believe in telling your healthcare provider if you're consuming that you're consuming.
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[SPEAKER_01]: Like don't be afraid to have the conversation and to tell them because you would be surprised how many of them are actually advocates for it.
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[SPEAKER_01]: But also it gives them the opportunity to question and ask their patients with different diagnosis, like how is it working, what's working for you, what didn't, what that, because they're still on a kind of type rope where they can recommend or tell you, it's okay to use it, but they also don't have enough education to tell you what kind of products to use, when to use them, and those kind of things.
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[SPEAKER_01]: So, so
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[SPEAKER_01]: being open to have those conversations with them, also opens their minds to the possibility of the potential of how they can work together, and also recommend, you know, if you have a lot of health conditions and comorbidities, to get in a consultation with a cannabis nurse or a plant medicine nurse, and what that means is that you go to a nurse
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[SPEAKER_01]: She goes over it with you, and she gives you recommendations on products to use, or terpenes to use, or, you know, those kind of things.
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[SPEAKER_01]: They can be very, very helpful.
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[SPEAKER_01]: We are coming along way from,
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[SPEAKER_01]: being so secretive and hiding stuff, and that's one of the whole missions with what we're going and how we do the things that we do, making sure that we create beautiful spaces in unique places where everyone is welcome, but I don't want people that are taken in for a medicinal reasons or it's just starting out to be afraid to have the conversations and a
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[SPEAKER_01]: because we want you to be well and get well, but we also want you to be safe at the same time.
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[SPEAKER_01]: So being open to having those conversations and we say slow and you go because literally
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[SPEAKER_01]: your journey with cannabis for plant medicine is very individualized, it's not cookie cutter, it depends on your metabolism, it depends on your tolerance level, it depends on your weight, but depends on you know where you are, higher elevation and those kind of things make your body respond differently to the plant.
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[SPEAKER_01]: So we say starts low and slow, meaning if you want to start
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[SPEAKER_01]: take it at home, start it really low, especially with edible's weight, 30-45 minutes to an hour, an hour and a half.
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[SPEAKER_01]: And then if you need more, take more.
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[SPEAKER_01]: And if you don't document how it's making you feel, how long it took for it to take effect, how long did it last?
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[SPEAKER_01]: Did it affect your head, did it affect your body, didn't make pain, go away, didn't make you hungry, did it not make you hunger, and then I'm also very big on whatever products that you are using, write down the
profile of that product.
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[SPEAKER_01]: So writing down is how the percentage of T8C and CBD or CBGN or T8CB, as well as the terpins, because you
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[SPEAKER_01]: Unfortunately in this industry a lot of times products are made.
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[SPEAKER_01]: We love those products.
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[SPEAKER_01]: They work well for us for some for some reason they disappear So I don't say Probably going to get in trouble for this don't necessarily be loyal to a product but be loyal to The recipe of that product if that made if that makes.
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[SPEAKER_00]: I'm sure no, but I'll tell you it's
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[SPEAKER_00]: An interesting conundrum when you think about cannabis that could be used as medicine, which I mean, for the side of the use of nurse, there's that, and then the side of the use a precise pastry chef to use it as a food ingredient.
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[SPEAKER_00]: Now, I just want to just wrap this around my head because when you are putting in the food, for the most part cannabis is being infused into other ingredients or being infused into
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[SPEAKER_00]: You know, amalgamate into the mixture of something that goes on to a dish or whatever kind of thing you're making.
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[SPEAKER_00]: It's not necessarily something that you go ahead and put in their raw and then just put it into a dish.
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[SPEAKER_00]: I mean, just so I can understand it.
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[SPEAKER_00]: Is it really more just for what you do that you're just infusing it into the dishes as opposed to using it and putting it into the dishes like where it's an actual the product itself, as opposed to putting it a mulls of fat.
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[SPEAKER_01]: flower tastes good when you smoke it.
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[SPEAKER_01]: It does not taste good when you eat it.
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[SPEAKER_01]: Right.
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[SPEAKER_01]: So you don't, you never want to necessarily just take the plant and eat it.
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[SPEAKER_01]: That's not an enjoyable experience, right?
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[SPEAKER_01]: So you want to break it down to a form in which you can use it and if you use it in your food.
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[SPEAKER_01]: I mean, you can make
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[SPEAKER_01]: you know if you have a chicken you can inject it into your chicken but again it needs to be turned into something else because of the flower itself is not it's it don't taste we don't we don't want to scare people off we want people to enjoy the experience from the time they taste it until how it makes you how it makes you feel right I mean back in the day before we knew to decarb and to do people just the flower in brownies like they just
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[SPEAKER_01]: toss it in there and they ate it because that's what they were looking for, but that doesn't mean it was the best experience.
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[SPEAKER_01]: That doesn't mean that it tastes the best and it also doesn't mean you're necessarily
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[SPEAKER_01]: going to be able to properly calculate and dose it, just throw the plant in there.
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[SPEAKER_01]: So definitely, but there are tons of techniques with infusion, there's steam fusion, there's, you know, there's there's a plethora of ways and which chefs are finding a way to infuse plant medicine into into our food and also making it discreet and tastes good.
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[SPEAKER_00]: Most recently, you had a culinary and cannabis infused Thanksgiving side dishes class.
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[SPEAKER_00]: And I mean, a goodness knows we could use more people that they go ahead and learn how to go and do something more to go ahead and that some spice the side dishes out there.
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[SPEAKER_00]: Because for some people, they feel like it's bland.
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[SPEAKER_00]: And I got to imagine what you could do to stuffing or to, you know, say macaches or, you know, yams or whatever else you got on the table.
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[SPEAKER_00]: When it comes down to it, I know we're just past Thanksgiving, but when you have done these classes, tell me what is it that you feel like you have been the real side dishes that really worked out well with cannabis infusion.
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[SPEAKER_01]: So macaroni and cheese, and maybe because I'm the best at macaroni and cheese, but macaroni and cheese is definitely one because you literally can make like, you know, just a small dish of macaroni and cheese that's not used as well as like mashed potatoes, things that you can make individual dishes like you can make the big dishes for everyone else, but these are smaller ones that you can put in like, you know,
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[SPEAKER_01]: a three or four ounce dish and cook it and make it yourself.
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[SPEAKER_01]: So macaroni cheese, mashed potatoes, apple pies, or cobblers, individual like cupcakes.
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[SPEAKER_01]: sweet potatoes or yams, green beans.
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[SPEAKER_01]: Haven't tried green yet, so I might have to try greens, but, you know, those kind of things, they're very easy to infuse because you're spotting off the butter for the olive oil, as well as there, you know, there's some dry herbs and some dry seeds and things that you can also put on food.
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[SPEAKER_01]: Even like your honey, like you can take a section of, I'm not your honey, but a section of your
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[SPEAKER_01]: And fuse it with a honey on top, take it out to the side and broil it with it's fuse honey on top, which is amazing.
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[SPEAKER_01]: You know, and then you make, you make your, you make your mock tails.
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[SPEAKER_01]: You can't go wrong with what your
mock tails, like I'm, I'm a beverage early.
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[SPEAKER_00]: Well, also, and I imagine if you want to just have a little appetizer because who can wait for the Thanksgiving turkey or the ham if you're waiting to get it done from the oven, you've got to have something to go and hold over because you're just trying to your just starving at that point because you're starving to yourself just to have that big dinner.
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[SPEAKER_00]: So I imagine Edibles, anything in particular that you'd like to go and set up on the table.
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[SPEAKER_00]: And this is also going applying for Christmas now.
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[SPEAKER_00]: When you are sitting at that holiday table, any Edibles or something that you'd like to prefer that you'd like to go and make as that appetizer as something just to kind of
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[SPEAKER_01]: Um, so for me, I like to make marshmallows, which is, so make marshmallows.
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[SPEAKER_01]: Um, we do cookies and we do cobblers.
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[SPEAKER_01]: Um, and then as far as like an appetizer, type dish like maybe like devil eggs.
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[SPEAKER_01]: Um, the candied, um, cranberries is another one.
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[SPEAKER_01]: Oh, not that's so good.
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[SPEAKER_01]: Candy cranberries.
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[SPEAKER_01]: Um,
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[SPEAKER_00]: What about the pies?
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[SPEAKER_00]: Anything with pies you do because I'm one thing in my the Thanksgiving table this time around I'm not even a bunch of a pie eater, but I did finally have pecan pie for the first time, but yeah Any particular pies you feel like would work best with us?
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[SPEAKER_01]: Um, any, any pie, it's not maybe like, we potato pie or pumpkin pie, I wouldn't recommend it in any of either one of those, but definitely pecan pie, um, like a apple pie, a lemon meringue, ooh, a lemon meringue, but we really good with a, a limonine, um, turpeens, oh, that would be amazing.
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[SPEAKER_00]: So that's your feeling that's, you're like underneath the, the pecans and all that.
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[SPEAKER_00]: That's where you would really put the canvas of fusion in there.
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[SPEAKER_01]: Yeah, that's where you put it at, or you could even put it in the crust, right?
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[SPEAKER_00]: Okay.
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[SPEAKER_01]: Because like PNCrest is a Graham cracker crust, right?
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[SPEAKER_01]: So you can put it in there.
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[SPEAKER_00]: all right.
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[SPEAKER_00]: I haven't done it had gone to the village is fascinating to me and I really got that much deeper to the actual cookie part.
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[SPEAKER_00]: Now, one of the things you have done now is that culinary cannabis is expanding quickly across United
States, UK, Australia and Beyonce, a lot of English speaking markets.
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[SPEAKER_00]: And
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[SPEAKER_00]: you have your events you're going to be holding another one in January coming up and you also have your kana spot that i want to make sure to direct you with a website culinary and cannabis events dot com again culinary and cannabis events dot com and real quick you tell me about what you have in terms of the kana spot that you're going to be sitting up and also for venture to have it in two twenty twenty six
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[SPEAKER_01]: So, our tennis paws are, it is literally just what it sounds like, it's a spa day, but with everything that you think that I can find, that's infused.
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[SPEAKER_01]: So, we have infused with sages, facials, many petty, beard steams.
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[SPEAKER_01]: We have oxygen terping bars, we have, you know, infused food infused drinks, direct on-site brand activation.
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[SPEAKER_01]: So it is literally like your ultimate relaxation time.
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[SPEAKER_01]: But with the plan, you don't necessarily have to consume.
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[SPEAKER_01]: You can just bring your friends and have a good time.
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[SPEAKER_01]: Your friends that don't consume, they'll come and it's such a vibe.
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[SPEAKER_01]: And it's such a good time.
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[SPEAKER_01]: It will make them one of you part of the community, even if they don't consume.
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[SPEAKER_01]: So,
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[SPEAKER_01]: it's my favorite thing to do because people are relaxed but at the same time they're getting educated and a lot of times they're getting educated and they don't even know they're getting educated so they walk out with oh my god I didn't know that oh my god I can't believe I experienced that um so those are our tennis balls and then
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[SPEAKER_01]: The 2020-6 right now we have two events scheduled, but I am really excited for the first one, which is our Kanspa Wellness Lounge that is taking place January, 2019, downtown Los Angeles, and it is a Kanspa, but we are also going to have a discussion on
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[SPEAKER_01]: the music, mental health, and plant medicine, and I am really encouraging people of color and people that are both in the cannabis industry as well as the music industry to attend, because, you know, people of color, we still have a hard time.
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[SPEAKER_01]: Not necessarily continuing the
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[SPEAKER_01]: talking about our emotions and our feelings in getting mental health and getting the things that we need and sometimes we use the plant to suppress that versus using the plant for us to heal.
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[SPEAKER_01]: And I want to have the conversation on how we use the plant to heal in combination.
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[SPEAKER_01]: with with music so that's happening January 29th then we also have some like performances because it just happens to be around the Grammys and so we're going to highlight some candidates influences but they are also artists so we have Tyler therapy and wow or Ashley wow that will be performing and a couple of others that will be popping up and informing you guys in the next
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[SPEAKER_00]: Fantastic once again website is culinary and cannabis events calm culinary and cannabis events That got dot com and I'm here once again with a CEO of culinary cannabis tomorrow Anderson tomorrow.
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[SPEAKER_00]: Thanks for being on happy holiday.
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[SPEAKER_01]: Thank you so much for being on the show