Burnt Hands Perspective
This is a raw and unfiltered look into the pu$$ification and state of the restaurant industry as a whole, powered by longtime friends Chef/Owner Antonio Caruana and former bartender turned News Anchor/TV Host Kristen Crowley.
Representing all aspects of the industry from the front to the back of the house we will dig into the juiciest stories and pull from decades of experience in one of the sexiest and most exciting industries in the world...the food and beverage industry.
From international chefs, sommeliers, industry pros, and so much more, this show will cover all of it without a filter. You turn up the volume; we'll turn up the heat.
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Burnt Hands Perspective
Ep 22 - The science of Cannabis Cooking with Edible Dee - The journey from bartending to cooking on high
Unlock the secrets of cannabis cuisine as Edible Dee, The Happy Chef, guides us through the transformative world of cannabis-infused cooking. Discover how to enhance your culinary creations with the art and science of cannabis infusion, focusing on essential techniques like decarboxylation to activate THC for effective results. Dee shares her expertise on maximizing potency by binding cannabinoids with fats, exploring how the body's natural metabolism amplifies the effects of these unique edibles.
Listeners will also learn how proper techniques and ingredient quality can transform the way they think about and use cannabis in their culinary creations.
• Introduction to Edible Dee and her culinary background
• Explanation of decarboxylation and its importance in cannabis cooking
• Discussion of the quality of cannabis and its impact on edibles
• Personal stories about the journey from bartender to cannabis chef
• Insights on working with high-profile artists in the cannabis space
• The ethical dimensions of cannabis consumption and culinary responsibility
• Future trends and potential for cannabis-infused dining experiences
• Call to action for listeners to explore cannabis cooking responsibly
Dee opens up about her own journey through challenges like lupus and alcohol dependency, revealing how compounds like CBD and CBN have provided therapeutic alternatives. With collaborations alongside industry icons like Cypress Hill and Guy Fieri, she showcases how cannabis can revolutionize both wellness and flavor in the kitchen.
Get inspired by tales of working with high-profile names like Snoop Dogg and George Clinton, while navigating the ever-evolving cannabis industry. This episode emphasizes the importance of quality and education, aiming to inspire listeners to embrace cannabis as a natural alternative in the realm of both medicine and culinary enjoyment.
Connect with Dee for her cookbooks and for any cannabis consulting needs at https://edibledee.com/ and please support her new product line at https://thehappychef.co/
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Marijuana.
Speaker 2:Smoke weed every day. See, you got her attention real quick.
Speaker 1:We got all your attention now Say it with me, marijuana.
Speaker 2:Marijuana, marijuana.
Speaker 1:Is that going to be in the topic at all today?
Speaker 2:So that is the topic today.
Speaker 1:Oh, that is the topic.
Speaker 2:I think that the topic today is something a lot of people are going to be interested in. Because I've got my girl here today who is one of the best in the industry when it comes to cannabis, cannabis cooking formulations and everything that involves cooking on high, which we will get into. So please, my darling, introduce yourself Hi there all Literally hi there.
Speaker 3:I hope you all are happy and merry this fine holiday. My name is Edible D, aka the Happy Chef. That's what THC stands for.
Speaker 1:The Happy Chef. The Happy Chef Coming at you live and direct with her boots on.
Speaker 3:With my boots.
Speaker 1:yes, With your red-ass boots and looking hot. So the best part about this is let me tell you a quick story 1997, 96, something like that.
Speaker 2:Okay.
Speaker 1:I never smoked anything. I still, to my life, have never smoked weed.
Speaker 3:Really Never smoked a cigarette. Oh my God, she anything. I still to my life have never smoked weed.
Speaker 1:Really she's like challenge accepted, never smoked, ever in my life.
Speaker 1:For some reason it's like me going into the damn water and drinking the water and expecting my lungs to work. It just never made sense. I just never got into it. I couldn't do it. So here's the deal. I thought it would be cool to take some of my buddy's weed, just put it in some marinara sauce, cook it. It didn't fucking work right. So I thought that would work right. What did I know back then? This is in the early 90s, mid-90s, so cooking with weed wasn't even really a thing then. I was a chef then too. So I'm like I took a bunch of the weed, a bunch of buds, and put it in there and made it almost like If I eat this shit, how can I not get high? How can I not get high? I'm going to ingest it somehow. Right, but why didn't it work, chef?
Speaker 3:It didn't work because you didn't decarb it. Man, I'm sorry you got to decarboxylate the herb you got to activate it, but it's in there though. Well, you see, you got to activate it. So, all right, you have to activate the compounds. Heat. So you do that when smoking, when you light it on fire, right? So you light it on fire and then you get high from the inhalation. That's how the medicine gets into your body, through your lungs, into the bloodstream.
Speaker 1:So it's an oil, basically breakdown.
Speaker 3:Well, yeah, there's oil and resin in the earth right. So when you light that on fire, that's what decarboxylates it for you. When you inhale it from, like the, I put in the food before I cook it or infuse it into anything I make.
Speaker 1:So you're rendering, basically.
Speaker 3:Yes.
Speaker 1:And pulling extracting oils Correct. Those oils are live and that's what's going into the food, correct? So why didn't that? What was wrong with my sauce? That I was?
Speaker 2:making. It was already dried.
Speaker 1:What happened? Why did that not extract?
Speaker 3:There's a lot of variables. That could happen, like it could have been, that the herb was too dry or lower potency, because when I extract it, I'm literally when I extract from the plant matter. It goes from 25 to 30% to up to high 90s. So, I'm working with literally the highest potent gold out of the babies.
Speaker 1:The best quality, the best results, the best exactly.
Speaker 3:And so when you're working with the herb, you know you could have had it over cured, it could have been over dried, it could have been a lower potency. No-transcript the antioxidants. You're getting all the beautiful things.
Speaker 1:That's how these cbd oils and stuff are legal.
Speaker 3:Yeah, that's one of the compounds, one of the many in there, you know there's. There's quite a few, especially when you get into terpenoids and flavonoids and you know, and going on and and that's kind of what differentiates the plants and the strains, whether it's cannabis sativa or cannabis indigo or when you're working with a hybrid. It's all about the compounds that make everything.
Speaker 2:It's a lot of science, y'all. Weed science, weed science.
Speaker 1:But in order to have this weed science, you have to have cooking knowledge.
Speaker 3:Yes, okay, great, absolutely.
Speaker 2:You have to bind it. You have to bind it with the fat, you have to bind it with the fat, you have to make it bind.
Speaker 1:You have to make the fats work, the acids work. I'm sure there's some acids that go against it.
Speaker 3:And they change the compounds as well as your body.
Speaker 2:Fruit like fruit too.
Speaker 3:Yeah, as well as your body, because when you do inhalation, that's THC. When you ingest it, the liver changes the THC into what's called 11-hydroxy-tetrahydrocannabinol. The liver changes the THC into what's called 11-hydroxy-tetrahydrocannabinol.
Speaker 1:Okay, that's what she said.
Speaker 3:So it I'll say it again With your boots 11-hydroxy-tetrahydrocannabinol, all right. So when you have that, that literally is what makes cannabis that much more potent and lasts that much longer. It's why, like you know, it's the variable of like like. I smoke and I'm high for three hours, versus I ate an edible and now I'm stoned and asleep for two days, depending on the edible, you know. Okay, so I can make it last, I can dose you to where it lasts from six to eight hours, or you can overindulge, and then you had a really good night's sleep. But you're going to be fine, you're going to wake up happy and safe. It's all going to work out in the end.
Speaker 1:So you had to work with some chefs to get that knowledge of that stuff. I'm sure it just didn't come to you and I would imagine and correct me if I'm wrong you didn't start as a chef or anything and then moved into weed no weed, no Bartended.
Speaker 3:No, me and this beautiful woman right here. We bartended and I ran. I was assistant manager of Scotty Quick's back then as a restaurant on Granby Street and I worked with Jamie Carell and I was actually infusing, then, of course, fracturing every law or two, because this was back in 2000.
Speaker 2:Yeah, it was before, but you have to tell them why Before laws were a law.
Speaker 3:Oh yeah, well, I still, when I got into the industry and I moved west, I still, you know, we were doing what we were doing in the medical market and we didn't have labs. So, literally, when I started, I used to write. I used to write my edibles as times four, super strength, you know, we didn't have there was no milligrams or anything because we didn't see the lab tests. So, like when the labs open, when steep hill opened in 2015, we all had to get really good, really fast or we couldn't sell, because the second that the States got a hold of it and regulations got a hold of it, if you couldn't make, if you had 30,000 gummies in that batch and every 30,000 gummies were not at 10 milligrams, you could not sell.
Speaker 1:And that's expensive. You had to get technical quick.
Speaker 2:Very fast. Educated I think that people need to know, though, why did you start in that? Because that's, you know, I mean kind of the origin story of why you started cooking with cannabis. I, you know, I mean kind of the origin story of why you started cooking with cannabis.
Speaker 3:I was always more of a. I was always more of a wee girl. I was always more of a green girl, along with my sister. Actually, the first pot brownies I ever made was with my best friend, dory Nahi now Dory Bailey and and my sister Amber. And my sister got diagnosed with lupus and, you know, because of her job, she couldn't like she had to stop doing cannabis, which is, you know, because of her job, she couldn't like she had to stop doing cannabis, which is, you know, lupus With anti-inflammatory properties, like cannabis. It could have been so healing for her, but because of legalities and everything, she was on steroids. She was on all kinds of medicine. She ended up dying from a lethal dose of prescription drugs that should not have been combined together. That's horrible.
Speaker 1:Here.
Speaker 3:And you know, and then I became probably the worst version of myself. I became a very heavy alcoholic. Which was very easy to do, working at a bar and, oh God, I went to the hospital, my kidneys I mean. I was even drinking rumple mints I called it bartender's mouthwash, you couldn't tell that. I was drunk guys. No one can tell no one knew that was rumble music.
Speaker 3:No one knew. No one knew, and you know I hit it well. And then, you know, when I went to the hospital, I kind of woke up and I decided I was like you know what I want to go out west People are doing this. Out west People are doing what I did and you helped being good at falling in love.
Speaker 1:I stopped that now.
Speaker 2:She just got off that train.
Speaker 3:You know I have some full of self-love. I'm all about loving yourself, being happy with yourself. You do not need another, another human to make you happy at all. Just weed can do that.
Speaker 1:That's a fact, so that's your man.
Speaker 3:That's your girl.
Speaker 1:To call yourself a chef. The involve yourself with people who expect a lot out of you. Everyone's expecting you high, so that's the easy part, I guess, right Getting high is easy.
Speaker 3:The recreational market is very easy.
Speaker 1:So how do you become— the medicinal market is a little challenging. Sure.
Speaker 3:And, like I was telling you, I could also isolate compounds. So you work with distillation and when you're like microwave terpene extraction, when you isolate all the compounds to make it just CBD, which is, you know, more legal and safe, or you have just CBN, which is great for like sedation and like nighttime, you can isolate those compounds and, again, like I said, suspend them in an essential fatty acid like hemp seed oil, and then the patient can get all the benefits, like that would make a Parkinson's patient or an epilepsy patient stop shaking without actually getting stoned, so that they can do their day-to-day, every day, without actually getting blasted.
Speaker 1:When you pull out a compound, that's what's hard. Getting people high is easy Right. So when you pull out a compound and get rid of those elements that make one high right, is there a byproduct that can get you high from that, or is that wasted?
Speaker 3:If I activate it absolutely, but I can also remove it.
Speaker 1:So guess what I'm saying is here's, I guess, a button hypothetically right. And you extract what you need out of that to get the compound you need to get what you're going for. Non-high right. Is there leftover or really good residual shit from that that you can get blown away from?
Speaker 3:or does it all go into that, and that's just the way you went with it. When you're dealing with a really good happy chef, or a very good weed chef, or can of chef, as we call ourselves, nothing goes to waste.
Speaker 1:We keep everything Like a chef house.
Speaker 3:And that's why my partnerships end up being so good, like my claim to fame, my first cookbook that I wrote, which was the Happy Chef Expert Cannabis Cookbook. I did a collaboration with B-Real of Cypress Hill and I worked with him and all the Cypress Hill, b-real TV Dr Green Thumb family and I worked with his master grower, which is named Kenji Fujishima I know that's a mouthful too.
Speaker 1:The good thing is, I've heard of this name.
Speaker 3:Kenji oh, he's a boss, he's an OG. That is my brother and like working with him. He would always say I grow it and she makes it expensive Because the thing is is when they grow it.
Speaker 3:They can only sell it as smokables, right, and they'll take like the bottom bits and they'll make the pre-rolls, you know, for all the lazy people that don't know how to roll a joint or don't want to roll a joint, and then you have like the eights, the ounces, et cetera. Do it with it. No one's going to buy herb to roll up if it's not trimmed right. Perfect, the beautiful frosty nugs. You're not going to be able to sell it. So what do you do? You give it to the chef and then I can turn it into XYZ products and make hundreds of different products out of everything that's left over.
Speaker 1:So basically, what you used to call shake back in the day is you shake and bake.
Speaker 3:I shake and bake. Shake and bake While baked Chicken in there. Shaking and baking While baked. Double baked.
Speaker 1:You mentioned working with Cypress Hill and Be Real, these guys are legendary names in the hip-hop scene and anyone who follows hip-hop, like myself, and even if you don't, you know who they are. Yeah, for you to be able to work with them probably puts you in line or in front of some serious people in the industries. Oh yeah, including chefs in the restaurant.
Speaker 3:Oh yeah, guy Fiori, he was awesome. I love that fool. He was so great.
Speaker 1:So you have a lot of that's what I'm asking you. Next, I guess, your connections with the culinary world. Yeah, when did you go? Did you ever fall in love with that and kind of go that way a little bit, or was it always about the?
Speaker 3:weed, always, always. And I, like you, know chefs. You know if you're a friend with a chef, you'll never go hungry, and everybody loves a weed chef. And so I lived in Las Vegas, which is like food capital of the world. Every restaurant's best restaurant opens up a location in Vegas. I was spoiled Like, oh Happy Chef is here. Did you bring me anything? Of course I did, chef.
Speaker 1:No worries, and crab meat and crab legs, yeah, yeah, of course.
Speaker 3:I got to know tons of amazing chefs throughout the city, and then I also got to work with a lot of amazing artists. I got to work on Snoop Dogg's network on Mary Jane. I did a show with him called Smoke in the Kitchen. I made my bacon, weave, grilled cheese and stoner spice cider. That was a very delicious combo.
Speaker 1:And you were on TV on the show as well.
Speaker 3:Yes, Cooking on High.
Speaker 2:Cooking on high, which we've seen Like a reality show and, for people who haven't seen it, same as any cooking competition, but it was fun. Obviously, again, I'm the safest, tony, and you've tried for 20-some years to try and get me high and it's still like I'm just like no, I'm good.
Speaker 3:There's some friends like her and she can call me and I'll be in Amsterdam. Hey, all right, dee, I'm totally ready to get high now I will fly to you.
Speaker 1:I will fly my happy ass to the wild flame. The clock has ticked.
Speaker 3:I want to be the first one that doses you, and it's because I am a professional. I know exactly what I'm doing and I know how to dose you right.
Speaker 2:Everyone's had a bad edible experience. People don't understand that.
Speaker 3:I've had a bad edible experience. Yes, people don't understand that, and I've had to speak on panels to keep edibles around for like the last 10 years because they almost banned us for like child-friendly molds or whatever. It's all about the children Like they're putting weed candy in your Halloween. No one is getting rid of their edibles to your children on Halloween. It's too expensive. So, and if the kid got into it, that is your fault.
Speaker 2:Just like keep your booze away, keep your guns locked up, keep your weed edibles away, keep your cocaine in the sock drawer. Yeah, stop fucking around like it's crazy. But to watch you develop with the science of everything. Because it was like and I didn't understand it and I told him like again, I'm not. I'm not a marijuana person, I like alcohol. That's always been my thing. But when you talk about it it makes me excited because there is science. And when she was like well, you have to have this dose. And if you eat an apple before this shit, like and I'm like, what the hell is this Like?
Speaker 3:I don't understand any of it. What you eat definitely affects your high. What you eat, which is why I love the whole culinary aspect of it because of terpenes and because there's terpenes in food. There's beta-caryophyllene which is in black pepper, and then there's myrosine which is in mangoes and you have limelene which is in citrus foods and stuff. So when you're working with that, you could actually enhance. I call them enhancements. So if I'm working with like all my products are organic, so I'm working with organic flavors, so I have organic mango that I add in. That organic mango that I add in that organic mango pumps up that medicine like times three.
Speaker 2:Y'all know that. No, nobody knew that here.
Speaker 1:From a chef's perspective, it's good to hear you speak about all these terms and stuff, because, as a chef, we speak them and to hear you talk about it. I know you know what you're talking about. When it comes to the food scene and using the word chef, because people don't understand the science going into it. There's a lot to it. It'd be like if I had to grow my own herbs and then turn them into the food I have the luxury of turning it into food. You have to have the weed doesn't just pop up. You can't just put a planter full of basil outside in a weed plant.
Speaker 1:If you could, somebody would steal it as soon as it was ready anyway, there's so many things that you have to do to build from being a bartender at Scotty Quick's to the knowledge you have now. There's a lot going on there. How many years is that span?
Speaker 3:2006 to now. I'm not giving away my age. Guys. Weed takes me back. I'm going back in years now.
Speaker 1:Sure Like.
Speaker 3:Benjamin.
Speaker 2:Button on that Right, it's okay.
Speaker 3:Benjamin, that's what weed does. It keeps you young because weed cures stress and anxiety, and that shit will age you yeah.
Speaker 1:True. When you go through these things and find are you dealing with the government a lot more now that there's so many people? Are the amount of people coming in diluting it, making it more hard for you? Because, they have to put more imply, more rules and bullshit.
Speaker 3:Yes, and it's also taking the quality down. And that's one of the main reasons why I came back to the East Coast, because the West Coast got so oversaturated, because the government in the States, when it went recreational, everyone gets greedy and then they give out too many licenses and then we have all these. We call them chads. Chads are like your Karens, but they come into the industry and they have no idea what they're doing and they hire the best and then they don't listen to you per se and they just care about making money. They just care about the bottom dollar. So the quality of the cannabis goes down and they start making what I call like Walmart weed. It tastes like cardboard, it's over, cured dried it has no you. Cured dried it has no, you know, has no love in it.
Speaker 3:And then I and I and I got the honor of working with craftsmen like craft cannabis art artisans, you know like, like hash makers, like frenchie cannoli, you know like. You work with these legends that really care about what they do. And then you have, like, the walmart versions that have just taken over, and so they gave out so many licenses that the mom and pops places started closing down and now it's just those big corporate names. And when they did that, you know like now more of the craftsmen are moving to the east coast because it hasn't gotten tainted yet in some states, like florida, who that's? My 19th kitchen that I built is in florida. I feel like they're doing it right they're. They kept it medical, um, because it's it's easy to get a medical card these days. You know, like, like with the way, with what agriculture and the government has done to our food, everybody has an ailment.
Speaker 1:That's a whole other story.
Speaker 3:Everyone has an ailment that cannabis can help. You know, if they choose it, because it is your choice and everyone should deserve, and they deserve that choice. Yeah, like I don't want to be on that pharmaceutical, I don't want to be on those benzos. I want anti-anxiety that isn't going to give me all these other problems, side effect and they should have it.
Speaker 1:You would think, or I would think, that somebody in your position, without knowing the details, would be anti-government. Do you find yourself? You're pro-government because you want to help you. Help them, help you.
Speaker 1:That is a bombshell question, so I mean there's a point in time where you're younger and you're like fuck this, we're going to do this. And then there's a point where all these chads come along and the chads start pushing you out a little bit, but the good news on that is you're always going to be worth more than them and it's always going to come back around.
Speaker 3:They always come back. It's going to come back around.
Speaker 1:But back to the government thing. Are you finding yourself as you grow in this with your knowledge and experience?
Speaker 3:being more of a relationship with our government, though. You know, that's kind of why the declaration of independence was even, you know, written on hemp paper to even begin with, you know, and then all of a sudden, they prohibition, happened, they bastardized. It used to be like how every farmer had to grow hemp and cannabis, and which is why there's and there's, endocannabinoid systems. It works great with our, like when they start using it for animal feed, that's really going to change the game, but I would like to be able to have the government do the right thing. It would be awesome.
Speaker 3:I just haven't seen them do it yet. I'm curious to see what this new administration is going to do with the food, with what RFK keeps talking about. I'm going to do with the food, with what RFK keeps talking about. I'm going to wait for that before I really answer that question we're going to have to do another podcast.
Speaker 1:Do you ever find we will? Do you ever find yourself? I guess what I'm getting at is do you find yourself wanting to guide them, to give them the information they're lacking? Yes, because you know they are.
Speaker 3:Yes, I've had to speak with General Assemblies just to kind of have them adopt the regs, because they're trying to figure it out and they're just like everybody else. We don't want to ask for help, we're just, you know, like no, there's states that we already know what works and what doesn't. I know what sells and what doesn't, and I know what works and what doesn't. We know the proper way to do it and we know that you're trying to cut corners. So don't cut corners. You can't reinvent the wheel. It's not done, and you know. It would be nice if they hired more consultants as, like the government, the state government would do that to actually do it right.
Speaker 1:What type of foods do you cook? Now back to this. I'm just getting the chef thing on my mind.
Speaker 2:I know he's excited about the food, so what type of foods do you consider Like?
Speaker 1:when I'm thinking about infusions, I'm thinking about you coming in here and we do an actual dinner and infuse real food, I'm down. I'm talking about prime cuts of meat, demi-glace, all that stuff. That's what I'm talking about. But on the normal spectrum of food, what is it a weed chef is really producing? That's turning the profit you need to make to continue on moving. Where does the popularity rest, really?
Speaker 3:Well, I'm glad you asked that question because that would be nice when that kind of door opens. But right now I make ready-to-eat food, so shelf-stable gummies are always the top seller, high seller. I do tinctures, tonics, I do beverage enhancements, I do fruit leathers, pretty much anything in this package ready-to-eat that has a shelf life between six months and a year.
Speaker 3:That's what I do Jerky-style stuff, I stay away from baked goods because the plant, Because the plant, actually the oil, actually dries it out. And I am such a perfectionist if that brownie is not moist and delicious when it comes out and you get it and it's dry Because it does Like. The shelf life on baked goods is like two months, wow, and you know, for a soft cookie it's like two months, if it's a hard cookie, four. Okay, you know, and that shelf life, I don't like that timeline.
Speaker 2:Yeah.
Speaker 3:So I stay away from baking. I do mainly confections, Um, but there we do a lot of dope dining and, like a lot of you know, uh, catering and stuff like that I would like to see. I would like to see restaurants start opening like infusion restaurants, even with CBD.
Speaker 3:I would like them to have, uh, even non-alcoholic beverages that are infused because you know, say you don't want to drink, or like I'm a light drinker, I'm a one and done kind of girl, but if I want to go out and do something social, I could drink a hell of a lot of weed. Yeah.
Speaker 1:You know so. So us speaking about an infused dinner is not off the table.
Speaker 3:No, definitely not.
Speaker 1:Now would that be something they walk in, they walk out, half lit off their ass, oh no.
Speaker 3:If you dose it right. We do like a five-course meal and we kind of do like more of a microdose thing, so that by the end of the dinner they're dosed no more than like, say, 15, 20 milligrams.
Speaker 1:I want to get in on this Right I know it's fascinating.
Speaker 2:And again, it's fascinating to me and if that's why I, said.
Speaker 3:That's why I want to be your first. I want to be your first.
Speaker 2:She wants to be my first. I want to dose you right.
Speaker 3:You want to pop my cherry, I don't trust me, no.
Speaker 1:So tell me about this you have Be Real, and who else have you worked with? Of high profile.
Speaker 3:Oh goodness, that's a long list. Let me see. I worked with Dana Rockwilder. I met him with Him, with Missy Elliott he Rock Wilder. He worked with Method man and Red man, both great guys. I worked with Snoop, as I said, guy Fury, george Clinton, the Parliament Funkadelic. I toured with them for a minute Dude.
Speaker 1:George and the.
Speaker 3:P-Funk. Shout out to all y'all Benzel, I love you, scotty, I love you Star Child.
Speaker 1:George Like uh. Gotta have that fun Ow.
Speaker 3:He's. Every platinum banger was ever made by that man, Of course I mean it's Atomic. Dog.
Speaker 1:That's where Snoop Doggy Dog even came from All the samples, all the samples, all the samples and Living in.
Speaker 2:Vegas helped because you knew you did VIP out there.
Speaker 3:Everybody was there Because I lived half in Vegas and half in LA and so like living in LA, you know, I paid a fortune for a shoebox. Living in Vegas, I got a nice bit of square footage and I got to see everybody and even half of Cypress Hill, even like Sendog and their manager, trace both moved to Vegas and Snoop Dogg even moved to Vegas too. So lot of people started kind of getting out of the high taxes of California.
Speaker 1:And you were just dealing with them on a normal daily basis, basically producing or cooking their you know, taking care of that stuff for them.
Speaker 3:Yes.
Speaker 1:So when you go around to do this, you have to find a high quality. Do you grow as well?
Speaker 3:I dabble in it. I leave that to my brothers who are the professionals, Kenji and Ash.
Speaker 1:But you have a link, a direct lineage to it. Yes, Okay, kenji and Ash, but you have a link, a direct lineage to it. Yes, okay, so you have your own product, the grow house, and the starting product matters.
Speaker 3:So like pairing the best chef or a good chef with the best growers, because you make my work easier, if you're not the strongest cultivator, then your stuff gets lower potency. The lower the potency means I have to put that much more oil in, and you know this as a chef. When your increments start going off, it messes your whole recipe up, you've got to tweak everything.
Speaker 1:Also, if you're adding more oil, you're probably getting it from a different extraction, so it's not going to hit the same way. Now you've got two mixes.
Speaker 3:There, you go See.
Speaker 2:Chefing is chefing. Well, as a professional, you design and build kitchens. So she actually builds kitchens for us. I build cannabis kitchens.
Speaker 3:I build manufacturing kitchens, which is way a complete opposite floor plan than like a chef de cuisine kitchen.
Speaker 1:Sure.
Speaker 3:Because you know like I'm working with things that aren't that high temp and also you have to have an assembly line and you have machines and depositors and you know A lot of extraction and then you have the extraction lab and that's a whole other baby. If I'm extracting with hydrocarbon, or if I'm doing ethanol extraction, or if I'm doing like a more artisanal form of extraction, like bubble hash rosin or something like that, you know, like all matters matter.
Speaker 1:Sure, all matters matter. All matters matter. I love it. All matters matter. I think it's cool.
Speaker 2:I'm always fascinated. That's why I let you just talk.
Speaker 1:I definitely want to experience this with you, so before you move on to your next part of life. I want to do this.
Speaker 2:Guess what's happening in the Loochie kitchen.
Speaker 1:Hey, listen, I never said I would never eat it. I just don't smoke it.
Speaker 3:See.
Speaker 1:There you go.
Speaker 2:It could be a totally different experience. In that sense, yeah, sure, I mean, is it a difference?
Speaker 3:And I appreciate that. And you know like I, you know I've chiefed with the best. You know, like I've smoked fatties when you hit a scalabar, that you know six foot bong, that Cypress Hill tours, and you know, then you throw up afterwards, you know you hit it.
Speaker 1:Yes, you got your red boots on. It's fucking throw up time, baby.
Speaker 3:You know, I've definitely smoked the best, but now, like as of recently, like two and a half years ago, I suffered a pulmonary embolism so I can't smoke anymore and I don't smoke. So I I'm all edibles now, edibles and topicals. So I literally just became the. You know, I am the happy chef and I'm all, I'm edible d always nice, I love it.
Speaker 2:Edible d and so talk about what you have coming out, because I know you have. I mean, you've worked on formulations for some of the biggest names in the industry.
Speaker 3:Yes.
Speaker 2:But you are getting some more of your own product out there.
Speaker 3:I got my own products coming right now. I've got Happy. I got Happy launching down in Florida the Happy Chef products with my partners Eden down there. Welcome to the garden.
Speaker 1:What's up, eden? I like that, hey. Eden, eden, eden.
Speaker 3:Eden, eden, eden, eden, we're going to pump it all out.
Speaker 2:Isn't that that place in Key West where everybody's naked? The Garden of Eden At the top, Hold on is it no?
Speaker 3:hold on the bar. There's a bar. There's a bar where everybody's naked.
Speaker 1:I think it's called the bar, that's where you're coming from.
Speaker 2:We should totally have the party there. You should have the launch party I've got to call.
Speaker 3:Dean Nelson I. It's the name of that bar in the Keys. You've got to find it One mile to Wall Street. It's like in the middle. Yes, I know exactly where it is and people wander in there, not knowing what it is, and then they're like oh shit, you find out real quick.
Speaker 2:No laws, oh so fun, it'd be fun, so yeah.
Speaker 3:So that's launching and you have your cookbooks that are still out there I actually psychedelic cookbook that is called Follow the White Rabbit, the Happy Chef's Guide to Wonderland, and then I have but the thing that I'm Were you high when you wrote it. Oh, I'm high right now.
Speaker 3:I love it, but I also I'm very honored. I've actually been working on this baby for five years and I'm working on it with an amazing doctor and he's an MD, an anesthesiologist, and his name is Dr Timothy Beckett, and he actually uses cannabis in his practices too. He works in rehab facilities and he gets people off of benzos and opioids with using cannabis and anesthesia to kind of like put them under and get them through the worst detox because it's the most painful for them at the very, very beginning, and then we put them on a regimen. So I'm actually co-authoring with him a textbook.
Speaker 1:Literally it's called Manufacturing Cannabis, the Art of Cannabis, alchemy, and that is due to be coming out next year, so that's a big project and you have to be specific. That's a big one, that's 467 pages. It's got to be technical, precise, very technical. You have a lot of eyes on it.
Speaker 3:Yes, very technical. You have her husband's work. I've contributed to it. I'm also putting it in front of a lot of eyes, a lot of great minds, before it even comes out.
Speaker 1:So right now it's in all editing so are you a pioneer in a sense, are you pioneering this movement in a sense?
Speaker 3:I don't call myself that, I've been called that, but I like to look at it as, like you know, I'm still a student. You know, I'm always still a student.
Speaker 1:That means you're a pioneer. I couldn't call myself a master.
Speaker 3:You know the whole term, like it was so funny to me. Like master, grower, master, I'm like damn, am I missing something? Master, chef, master, weed, chefin, stars you have, you're still a student.
Speaker 1:We're still learning all the time. I'm learning right now. You're high right now, I'm learning right now. So it's the same thing I'm high and learning. Of course, high on learning. It's an amazing thing, and talking about it is just even better.
Speaker 2:Like I told you, it's fascinating.
Speaker 1:I love when you talk about it.
Speaker 3:I love the fact. I'm not even a weed person, but you talk about it in a way that you make me want to try it.
Speaker 2:Well, you make weed smart and sexy, and that's very hard.
Speaker 2:Like to make something to elevate it to the level where it's like it is an intellectual conversation and people associate it with being like stoned and eating Cheetos all the time, like you're not elevating it to the conversation of medical use and treating people with diseases that can't inhale marijuana. So you're making edibles so they can actually alleviate pain because they can't take certain drugs or interactions and you're offering a product that's natural and can be done the right way. But the sad part is, I mean, you know, there's always somebody who ruins it for fucking everybody.
Speaker 3:There always is, there's always one. Yeah, and that's why I said like dosing is the utmost important, you know. And that's why I said like dosing is the utmost important, you know, and that's why, like in my books my books are very unscientific Like I put boiling points of your terpenes and their flash points of your cooking oils and your smoke points, so you don't damage the compounds and then make something carcinogenic.
Speaker 1:Which could happen so quick and easy, you know.
Speaker 3:And you look at all these other cookbooks and that's kind of like before I wrote my first cookbook, I got all of them. I got all the weed cookbooks there was and I'm just all like no one's giving me shit. They all have the same formula Four sticks of butter and an ounce of weed. Well, that doesn't tell me shit. Yeah, and you know that's this.
Speaker 1:Shit happens too much it's too much.
Speaker 3:So you know you have to at least educate yourself to know, like, to know how to dose yourself, and you need that. You need that knowledge as a patient too. So, like, and, and I think knowledge and education is the most important thing that needs to come out and it needs to be strong, and that's and that's why I try, when I do things like this with with amazing people like you, I try to make sure that I at least touch on the science, at least talk about, give you some kind of knowledge, to get you curious, to educate yourself, to possibly get you on more of, instead of a pharmaceutical path, more of a nutraceutical path or more of a holistic path, and maybe, maybe this can help you.
Speaker 1:Right, find something in it for you. Find something in it for you, right, fascinating. So when I was young, I liked doing drugs, don't get me wrong. I just never smoked weed, and it's it's it's always been, because I thought it might get in the way of my cocaine habit, cause it didn't smell the same.
Speaker 2:And I was like you know, this doesn't smell the same.
Speaker 1:What is this? But uh, you know there's so many topics that you can talk about in how we went from how we just did it recreational right to, of course, now I'm completely clean and all, but that is one thing. I just never smoked it, so I never had a to you about it. On the other end of it, though, introducing it to food and things, I guess it could become recreational at that point, Done right.
Speaker 3:Done right, but when?
Speaker 1:you're doing it with food and having. Now it becomes an experience with a side effect, a good one, A good one Same as drinking.
Speaker 2:I mean it's, you know, I mean your experience.
Speaker 3:If you're someone who can't have alcohol, you can't have alcohol.
Speaker 2:You can drink too much and now you have alcohol poisoning Sure if you're drinking an amazing, it's a natural way to experience that Right if you're drinking an amazing bottle of wine.
Speaker 1:There's a good chance you're going to walk into a wall. Yeah, Doesn't mean the wine was not good. However, if I can eat a nice demi-glace over a lamb chop that had been infused. And feel that didn't have to spend all the money on the wine, so you're getting the same deal back and forth. It's probably the best level of entertainment you can possibly have. I'm for it. I'm here for it, let's cook.
Speaker 3:I co-sign on D all the above. Okay, Good.
Speaker 2:All right, well, tell everybody where they can find everything, because I know they need to know more knowledge All right.
Speaker 3:You can find me Facebook X or Twitter, whatever you want to call it. Now Find me at EdibleDcom and the Happy Chef Co. And then look for my happy products. They're coming to a state near you because I am bringing happiness to you.
Speaker 2:That's it Organic. That is a promise. Organic, everything is organic.
Speaker 1:That is my promise.
Speaker 2:It is my promise, Well.
Speaker 1:Bernhard's perspective. All of our followers, listeners, appreciate you coming here. What an amazing day. We know you flew in.
Speaker 2:Your arms must be tired.
Speaker 3:I'm flying high, she always high.
Speaker 2:High on the sky we bid you adieu.
Speaker 1:Thank you so much for coming in. We're going to do this cooking and we're going to film it, record it. Team stoke, we're all back here shaking our heads this is time for this, let's do it, let's do it. So ciao for now, ciao, ciao.
