July 25, 2025 • 37 mins
What makes cannabis edibles safer than Oreos? (Yes, sadly, this exposes the dirty side of the FDA and our food that we eat every day, so even if you are not a "weed" person, this is an eye-opening episode on food testing!) This question launches our eye-opening journey through the scientific wonderland of DigiPath Labs in Las Vegas, where we discover the insane testing and regulations behind legal cannabis products.
Chef Dee (AKA: The Happy Chef) and Todd Denkin (DigiPath Labs CEO) talk about their decade-long partnership that helped launch Nevada's legal cannabis industry. As the first chef to open a manufacturing kitchen in the state, Chef Edible Dee offers fascinating insights into the painstaking precision required to create consistently dosed cannabis edibles. When a single batch can cost upwards of $50,000, there's zero margin for error.
The laboratory tour shows off an impressive arsenal of scientific equipment that would make CSI envious. Machines creating flames "as hot as the sun" test for heavy metals, while $300,000 gas chromatography systems detect pesticides down to 0.01 parts per million. We witness how every cannabis product undergoes more rigorous testing than virtually any other consumable item on the market. Sad, right?
Perhaps most surprising is the disgusting reality about microscopic scorpions occasionally found in cannabis samples, or how strain names like "Alaskan Thunderfuck OG" mean far less than the actual chemical profiles of cannabinoids and terpenes. Chef Dee explains why indica/sativa classifications are largely meaningless compared to terpene profiles that truly determine effects.
The conversation offers rare insights into cannabis regulations, including the 35-day sample retention period and how tested cannabis waste eventually gets mixed with concrete, meaning parts of Las Vegas are literally "built on pot." The technical aspects of cannabis testing show off why professionally produced edibles from knowledgeable chefs deliver consistent, predictable experiences, and you should read your labels!
Whether you're cannabis-curious or a seasoned enthusiast, this episode transforms how you'll view the science behind the products.
Listen now to gain insider knowledge on what makes quality cannabis products truly special and why embracing scientific principles creates safer, more effective experiences.
Are you surprised by this? Sound off below and demand more from our food producers and regulators!
Check out Digipath Labs here: https://digipathlabs.com/
And support The Happy Chef here: https://edibledee.com/ and https://thehappychef.co/ and smash that FOLLOW button on IG here https://www.instagram.com/edibledee
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Listen up here.
The restaurant industry isgrueling and unpredictable, just
like this show.
From the front of the house tothe back of the house and all in
between, we will turn up theheat, you turn up the volume.
I'm Chef Antonio Caruana.
Welcome to the Tell All Podcastat Burnt Hands Perspective.
All right, the Burnt HandsPerspective is live, right here.
We came all the way to Las Vegas.
We're here doing a bunch ofstuff all food related.
(00:21):
We are here again with ChefDani stuff all food related.
We are here again with ChefDani.
She was on our show.
You all see her on one of ourpodcasts and we actually have
the privilege and honor to comein here and look at what goes on
behind the scenes of makingthis cannabis food, the edibles,
all that stuff.
Along with that, though, thetroubles and bullshit that you
all have to go through to getwhat you get done here, all the
(00:41):
laws, the regulations.
It's basically a, as far as Iknow, as far as cooking and
everything, it's the mostprecise set of rules that you
have to go by.
You're talking about gettingtesting by the pound, by the
grams, by the ounces, everythingelse.
You have to do so much to getwhat you get done here.
I'm surprised, you haven't justsaid fuck this.
Speaker 2 (01:00):
We have Sometimes Very easy.
Speaker 1 (01:03):
So give us a little talk about where we are, who you
are, what's up guys.
Speaker 2 (01:07):
We are behind and in front.
It's your girl, edible D thehappy chef, aka.
My man called me Danny becausehe's known me 25-some years and
they knew me as that back then.
I was Danny Daniel Russell thehappy chef, and I am with my
good partner and my greatestfriend, todd Dinkin.
He is the CEO of DigiPath Labs,and a little short story on
that your girl was the firstchef that opened up the first
(01:28):
manufacturing kitchen for thewhole state of Nevada, and I was
actually the supplier of edibleproducts and topical products
for the state for some matter ofmonths, four or five months
until other facilities got open,other brands came to fruit and
Todd was the first lab that wasopen, so this man has been
testing my products since 2014.
10 years 10 plus years and we'regoing to break it down for you
(01:52):
of exactly why my stuff is saferthan everything in your pantry.
Everything, total, all of it.
All of it, because the testingwe have to go through for
microbials, powder, mildew,homogeneity, heavy metals,
pesticides yeah, we are saferthan Oreos, for certain.
For certain.
For certain and my man has gotto break it down for us.
(02:15):
Come on like talk nerdy to me.
Yeah, yeah, yeah, yeah.
Speaker 3 (02:18):
So welcome.
Of course, we're at DigiPathLabs right here in Las Vegas and
this is our intake room of thelab.
So this is where all thesamples come that we go out and
pick up from each individualproducer, cultivator, anybody
who's growing, producing ormaking anything.
They have to get it testedbefore it goes out on the shelf
(02:38):
right.
A very intense testing also, asyou know.
Oh yeah, right, so every fivepounds of flour has to be tested
.
Every 15 pounds of trim whichis what they make the extracts
from usually and then end upusing in edibles every 125
pounds of fresh frozen cannabis,and then every 2.2 pounds of
(02:59):
extract.
I don't know why they finallychose a kilo in all of their
stuff, right?
Right, every 2.2 pounds ofextracts in every edible has to
pass homogeneity testing.
So, as an example, for a gummygummy one has to be the same as
gummy 7,412, right?
So we randomly go into all ofthese production facilities,
choose whether it's a gummy or aflour or an extract or a
(03:22):
topical or a tincture orwhatever they're making a gummy
or a flower or an extract or a,or a topical or a tincture or
whatever they're making, becausethere's tons of stuff out there
these days.
We randomly select that, bringit back here, and what we do
here.
We check everything into ourlaboratory information
management system.
Everything gets a barcode sonothing gets messed up.
Because we have to be rightyeah, we track drugs here.
Speaker 2 (03:40):
So basically what happens?
Speaker 3 (03:41):
is everybody out there?
Speaker 1 (03:42):
who's making the red bull?
Making, whatever it is they'redoing, whatever, whatever the
product or byproduct is they'resending to you for testing.
You give them the go-ahead,they get it back and they go and
do their thing.
Speaker 3 (03:53):
That's correct.
They go out and sell it at thatpoint.
That's correct.
So everybody who's doing this,in a sense they're all starting
with the cleanest, freshestblock, like you said cleanest,
freshest block, like you said.
Speaker 2 (04:05):
Yeah, we hope that's what we tell them.
That's what this scientistfinds out right like and you
know, if you don't pass, youdon't sell.
So that's what makes my job soimportant because you can't
rebake a cookie, you can't, youcan't break a brownie.
So if this brownie doesn't passthe same potency test as this
one, you know you just lost 30grand, 40 grand, 50 grand a
batch.
So it can get very expensivevery fast.
Not like our lab tests aren'texpensive enough, they're
(04:26):
expensive cookies, they'reexpensive lab tests.
Speaker 3 (04:29):
Well, they're not that expensive.
I mean, especially here atDigiPath Lab.
You got to go to the lab.
Speaker 2 (04:40):
But no, they do get costly and you know our products
are definitely the highest.
You know we're the highesttaxed commodity in the world and
we're also the highest testedcommodity in the world For
consumable products andready-to-eat food.
Like the amount of testing,like everything we have to go
through with this laboratoryequipment, I get to play with
all the big boy toys.
I get to play with all the bigboy toys.
We are only in one little room.
(05:01):
Yes, one Really walkable.
Speaker 3 (05:04):
We just signed a paper.
Speaker 2 (05:05):
That's right.
That's exactly right.
Did you sign it?
I did.
Speaker 3 (05:11):
So let's walk.
Speaker 1 (05:11):
Show us a few things Absolutely.
Speaker 3 (05:12):
What makes the product?
Show us what we got.
Absolutely, we'll show you whatthe product goes through right
when it comes here.
So first thing we do is wephotograph everything.
Speaker 1 (05:21):
Perfect we do is we photograph everything.
Speaker 3 (05:22):
Because, that picture ends up on the certificate of
analysis.
Then we put it under themicroscope to make sure there's
nothing.
Speaker 2 (05:29):
No foreign matter, no human fingernails and we found
microscopic scorpions.
That's right.
Really, in the state of Nevadawe have that.
Speaker 3 (05:39):
You know, you're selfish, we did.
We have found microscopicscorpions and they look like a
regular scorp scorpion and theylive in your armpits.
And they live.
They're in your bed right nowif you're sleeping in Nevada.
Speaker 2 (05:53):
Yes, they are.
Speaker 1 (05:53):
And in.
Speaker 3 (05:54):
Nevada, New Mexico and Arizona they're everywhere,
but you can't really do anything.
Speaker 2 (05:58):
I appreciate it.
Speaker 3 (06:01):
So we look at everything in our microscope to
see if there's any bad stuff,right?
Yes, then we do moistureanalysis.
Those are moisture analysisscales.
We homogenize everything.
So the flour comes in and wehomogenize it.
So that just means we grind itup, so it's all even like a
sand-like substance, right?
Then from that we check themoisture through these moisture
balances.
Basically, we take a gram, putit on the scale, we weigh it,
(06:24):
dry it out completely, weigh itagain, do some math and figure
out what the moisture content is.
In Nevada it has to be below15%, or else the consumer just
is buying water, yeah, andthere's a lot of breed bacteria.
Speaker 2 (06:36):
That's right.
Speaker 3 (06:37):
The more moist it is, the more susceptible it is to
microbiology Sure.
Speaker 1 (06:42):
Same thing with cooking, that's exactly right.
Speaker 3 (06:43):
Same thing with making cheese, same thing with
making wine, same thing withmaking a lot of fresh pastas.
That's right, same story.
Speaker 2 (06:48):
Moisture is dangerous .
Yeah, if you're into hydration,you gotta get it out.
Like you know, there's no shelflife to it, otherwise, and then
, like you said, you could justbreathe bacteria and then you're
inhaling it pulmonary embolism.
So it ain't good for me.
It's not good for you either,it's not good for anybody.
It's not good for anybody.
Speaker 3 (07:05):
Right.
So once all of that happens,everything moves into this room.
So what happens in here is,once they prep everything, or
once they set everything andhomogenize everything in that
room, they bring it into thisroom and they're all in these
little.
Obviously these are empty, butthey're all in these tubes.
Speaker 1 (07:21):
Okay.
Speaker 3 (07:21):
So then each individual analyst will aliquot
what they need for theirspecific test.
So we test for pesticides,heavy metals, cannabinoids,
terpenoids and a whole microbialstream.
And what you're testing for isif that was on the print or the
actual process of growth orpicking or other.
(07:42):
That is correct.
So that way it doesn't.
Okay, gotcha.
And the levels that we detectare very, very low.
You know, 0.01 parts permillion, right, so very low.
And if there's something onthere, we find it's just the way
it is Right.
So these scales right here arevery high-end scales.
They're very sensitive, theyget calibrated every single day
(08:03):
and they get calibrated by thecompany twice a year to make
sure that they're accurate.
As you know, as chefs, right, Ican't be off.
You can't be off, right, you'rea little bit off.
It screws up everything,especially you.
You can't be off becausethey're relying on you to not be
off.
That's exactly right.
You can't be off.
A couple of recipes and they'reslitting.
We actually create theingredient that she puts in her
(08:24):
gummies, right, so we don'tcreate it, but we test it, right
?
So if that's off.
Her whole recipe is off.
Speaker 2 (08:30):
Sure and like at seed to sale.
What happens with testing?
Like not only do they test thegenetics but after it's grown,
from veg stage to bloom stage tocure stage, after it's cured,
it has to be tested.
It has to make sure all thewater's out and there's no
bacteria and it's properly dried, tested.
It has to make sure all thewater's out and there's no
bacteria and it's properly dried.
And then if it's put into anextraction process and you go to
food oil winterized food oil,that has to be tested.
(08:50):
If it's distilled, that has tobe tested.
And then, once it'sdecarboxylated, then it has to
be tested again to see whatactive compounds are in there.
Then it goes into my productsand then my products have to be
tested again.
Speaker 3 (09:03):
So, basically, digipath Labs is keeping
microscorpions out of your ass,that's right.
So she can get it into yourstomach.
There you go.
So this machine is a GC massspectrometer Sounds very fancy A
flux capacitor, right?
So that is a $300,000 piece ofmachinery that tests for
(09:29):
pesticides.
We actually have to have itbecause of one pesticide that we
can't find on a differentmachine.
So this machine is for onepesticide $300,000, because the
pesticide is on the list.
So how about they just stopfucking putting the pesticide?
That's right.
Make that easier for everybody,right?
Speaker 1 (09:49):
They really do.
Speaker 3 (09:52):
Very few fails for pesticides.
In the early days everybody wasfailing for pesticides because
everyone was using them.
They were all grown in themother's garage.
Speaker 2 (10:01):
Oh, yeah, even 20 is on the show.
Why am?
Speaker 3 (10:04):
I not passing my test , but no, but it's too expensive
.
You lose five pounds, which is$10,000 or $15,000 depending on
what you're selling, and youhave to throw it away.
So, they've learned the hardway themselves.
They have learned the hard way.
So pesticide companies can goto hell and because of stuff
like this and people losingmoney, they're going to end up
going to hell because people aregoing to finally stop using
(10:24):
them as much.
That's our hope.
We need that shit for food.
Speaker 2 (10:28):
Right, just ingredients.
Speaker 3 (10:39):
That's what I'm saying, just for ingredients.
Speaker 2 (10:41):
So it looks like I'm checking out her mic so this
room is our main laboratory.
Speaker 3 (10:59):
So this is our other pesticide machine.
Um, this is an LC mass spec.
Lc is liquid, gc is gas.
So this is a liquidchromatographer with a triple
quad mass spec inside.
It's making some noise, so ifthings are working, that's right
.
It's not quiet.
But this you guys shower up atnight.
Yeah, you know, in case ofsomebody has to stay late, you
know they can always brush theirteeth and shower.
That's actually a safety showerin case anything explodes.
(11:22):
Anything explodes Chemicals,stuff like that.
Well, you have to have thatbecause things can explode and
are chemically driven.
That's right.
It's an important process inschool.
Speaker 1 (11:31):
Yes, for sure.
Speaker 3 (11:33):
So this mass spec, this finds the other 22
pesticides that we test for,that machine finds the one you
know, like we talked about.
So this is really a workhorseand you know it looks at the
molecular level of the pesticide.
So it has a library and itmatches up the molecules oh,
(11:53):
that looks like one of these.
And then they quantify it.
And that's when the chemistcomes in and says, oh, that
looks like one of these.
And then they quantify it.
And that's when the chemistcomes in and says, is it really
so?
By the time things get to thisroom, I'm assuming, just by what
you're telling me, that it's nolonger about the marijuana at
this point.
Now you're working about thepesticide.
Correct, absolutely and it'stime to determine what's what If
it's there, so we're removedfrom the marijuana.
(12:14):
We we're so far into this nowthat we're not even talking
about the marijuana anymore.
Now we're talking about whatmade it or what's contaminating
it.
Correct what can't go throughthe process where you get it.
Speaker 2 (12:23):
That's correct it has to pass all of these before it
even gets to me.
That's right.
And then I've got to pass mytest again.
Speaker 3 (12:30):
That's right From that computer to this computer,
it's all heavy metals.
These are ICT mass specs.
Heavy metal, heavy metal, heavymetal, it's always heavy metal.
Rock and roll, it's alwaysheavy metal.
So these are ICP MS's.
And you saw that argon tank inthe other room, right?
(12:50):
So that argon tank, when pumpedinto this machine, creates a
flame.
Okay, in that flame, the sametemperature as the sun.
So what happens is right.
So what happens is no worries,don't worry about it, we got
things in there better than thesun.
There you go.
So we take some of thatcannabis, that ground up
cannabis, we put it in one ofthese tubes, right.
(13:12):
Then we mix it with some nitricacid, right.
Once we mix it with the nitricacid, we put it in this
microwave oven.
This microwave oven holds about40 of these.
This is Kevlar, to ensure thatit doesn't explode or get on,
you know, just to protect themachine and protect the human
that's actually doing it.
Speaker 2 (13:33):
Yeah.
So we work with Kevlar andtemperature-fired in the sun.
Speaker 3 (13:37):
This spins around for about 18 minutes and the acid
mixed with the cannabis turns toa liquid.
Obviously, everything isgetting fried.
Then we filter it and put itinto another liquid and then you
can see on this machine, sameas the other side the robot will
come over, take it out and thenshove it through the flame.
(13:57):
Okay, shove it through theflame.
So basically, you're buildinginfinity gauntlets here.
That's right.
That's what's going on.
That's right.
We all need Kevlar in this lab.
That's right.
Everything is destroyed exceptfor the heavy metals, and that's
how we determine arsenic, lead,cadmium and aluminum.
So this process here, doesn'treally work.
This isn't how you would findmetal or touch metal in anything
it is.
So this scientific process hereis not really.
(14:18):
You just took this and appliedit to marijuana.
That's correct, the animals,the oils, things like that.
But you can find the sameprocess if you're looking for
gold inside of a bucket of sand.
Speaker 1 (14:36):
That's exactly right.
See, it's like a breakdown,exactly right.
Speaker 3 (14:39):
So that is some severe science, hotter than the
fucking sun.
Rock and roll, heavy metal,heavy metal.
I like this room Right.
Speaker 2 (14:48):
This is a badass room , only for badass people, don't
listen to it.
Speaker 3 (14:52):
It's easy to find.
Mercury is the other heavymetal.
I mean, it does work.
Mercury is the other heavymetal, of course, right, and we
can find others.
Speaker 2 (15:01):
Of course we can find the others, but those are all
state mandated.
Well, you know, Chef, just fromlike, because I've done
consults.
I've done consults around theworld and some of them, you know
some of them are not workingwith somebody that's necessarily
culinary trained.
I did one consult where theywere using aluminum pots and
pans to make gummies and youknow damn well that citric acid
alone and pineapple juice willjust rip that aluminum right off
(15:23):
the fucking pan and at thatpoint you have metals in that.
That alludes to what causesdementia and.
Alzheimer's, and that's anotherproblem.
Speaker 3 (15:34):
With that being said, you're right Because anybody
who knows it, you cook withtomatoes If any Italian person
out there makes a little jargon.
You're right Because anybodyknows that we cook with tomatoes
If any.
Italian person out there makes alasagna.
You put the aluminum foil ontop, you take the lasagna off
and there's little holes thattore out of it.
That aluminum foil wentsomewhere.
That went somewhere.
It went into your food.
So that's the only way aroundit.
So do not let any aluminum orany type metals when you're
(15:54):
cooking interfere with theacidity of the buttons.
Speaker 2 (15:59):
Stainless steel cast iron.
Keep it cute, keep it simple,Every day.
Stainless steel cast iron Everyday.
Stay away from aluminum foilwhen you're cooking.
Speaker 3 (16:06):
This is a GC mass spectrometer with a headspace,
which sounds awfully fancy,right it does.
So it basically means what?
It basically means that thevials that we use in here are
about this big and there'salways a headspace above it
because we heat up whatever weput in there to create the gas
(16:27):
and then test the gas.
Right?
So this is a gaschromatographer with this mass
spectrometer, with this massspectrometer.
So it has the same butdifferent mass spectrometer as
the other ones we were tellingyou, right?
That allows us to look at themolecules that it's able to, you
know, suck out of the gas,right?
So this is for residual solvents.
(16:48):
So if anybody's using any kindof extraction solvent, like
methane, propane, butane whichare the approved ones here in
Nevada it has to be below 500parts per million to go out to
the public, right?
So if she would take an oilthat was over 500 parts per
million, right, then her gummieswould be infected with, you
(17:11):
know, all of this residual salt,right?
So the good news is that if itis over the limit, the producer
is allowed to just recook it,right, put it back in the oven
and then cook off that butane orcook off that propane or
whatever is left over.
But it has to be below 500 partsper minute.
This machine also doubles as aterpene tester, so the taste and
(17:33):
the smell in cannabis is allterpene right.
So this also tests for terpenes.
We test for 22 terpenes here,even though the state only says
we should we only have to testfor nine.
Speaker 2 (17:46):
I think, as a patient , you always want to know what
the chemical makeup is ofwhatever you're putting in your
body, so and I need to know, asa manufacturer, because I can,
literally I can tell you howit's going to affect you by the
terpenes and by the cannabinoidsand by the levels.
I honestly, I don't even lookat strains or genetics.
The strain names are cute,don't get me wrong.
Alaskan thunderfuck og is atotal winner for the 88 year old
(18:08):
grandma with arthritis.
Alien crack, but hold on, greencrack.
What's happening?
Um, but you know, at the end ofthe day, when I'm looking
looking at the levels of CBD,thc, thc, a beta carrier filing,
I can tell you if it's going toput me to sleep, if it's going
to be an anti-inflammatory, Ican tell you.
You know everything, just bythe level.
There's levels to this shit.
Speaker 3 (18:28):
Well, you create, you guys create the end result and
all the other people fucking putfancy names on them.
Yep, like uh, you know big,yeah, yeah.
So so when you are buyingcannabis out in the market, you
should really look like exactlywhat d said is look at the chemo
profile, which is a profile ofthe cannabinoids and the
(18:49):
terpenoids together yeah right,the strain name doesn't matter,
because people make that upevery single day.
Speaker 2 (18:54):
Needed like and let's go ahead and get rid of this
indica sativa.
Whatever you were told, it'swrong it this Indica sativa
whatever you were told it'swrong.
It's wrong.
Indica and sativa.
All it is is the genetic nameof the plant, cannabis sativa,
cannabis indica.
Cannabis indica grows short andfat.
They have fat fingers.
Sativas grow tall and haveskinny fingers.
What tells you how it's goingto affect you is the level of
terpenes, if it's going to belike limonene or myosin or beta
(19:16):
carotene or lenolol, and thosecertain terpenes are present in
certain genetics and they'realso present in mushrooms
psilocybin.
So, like you know, everything,like literally.
That's why fda is together foodand drugs.
Your food are drugs, right, ifI give you orange juice, it's
going to give you a high.
Not the high I give you, right,not the high I give you, but
it's gonna give you energy,which also can be attributed to
(19:40):
limonene, because, that's inorange peels, citrus peels,
lemon peels, and you work withthese compounds.
you're literally making medicineas a chef.
Speaker 3 (19:49):
So this also tests for terpenes.
This is our main machine forterpenes, but it also backs up
our residual solvents over there.
So again, another veryimportant machine to get flavor
and scent, you know, from the,from the cannabis.
These tanks behind you arehelium, nitrogen and and, and
(20:13):
any nitrous no, and then argon,and then argon for the other,
for the ICP, and then, of course, two of the most important
machines that we have here areour UPLCs, which is so hold on.
Yeah, you said what these arethe most.
I thought those other ones werethe more important ones.
Well, those are important forsafety, isn't it important,
isn't it important?
(20:33):
Those are important for safety.
Okay, this is important forpotency.
Oh, that's important.
Right, right, exactly.
So this is where we test thepotency, at the UPLC ultra high
pressure liquid chromatography,which again is used in other
sciences, and this is adaptedfor cannabis, and this tells you
(20:53):
the potency.
So, the THC levels, the CBDlevels and all of the
cannabinoids, we test for 11different cannabinoids because,
again, it's important for chefsto know exactly what's in it, so
you know whether it's going toput you to sleep, whether it's
going to keep you up, based onthat chemo profile that we were
talking about.
So, a very important piece ofequipment.
That's why we have two of them.
We use flour on one side,edibles and oils on the other
(21:19):
one, but they mimic each other.
Speaker 1 (21:21):
So this is where we're at.
Speaker 3 (21:22):
We walk through the door over here, you go into the
very first room, like we said.
That's where you get in.
You go in your little photobooth, you take your pictures.
You think it's all good Wowthis is scientific.
Then you go into the next room.
That's where they're going tobreak it all down Quick rundown
of getting the metals out of it,checking out for the pesticides
, things like that, finding outwhat's left and then going into
and finding the sun.
(21:42):
So this room pretty much is sex, drugs, rock and roll.
With Kevlar sun, everything else, and then you're coming over
here and after all that done.
Now that is the most importantpart is the potency of the
product and what the hell you'regetting out of this.
Speaker 2 (21:59):
That's the machine that tells us how it's going to
affect you Because, like I said,the Indica sativas lies.
If they're putting it on thepackaging and you think Indica
is going to put you in the couchand you think sativas is going
to make you clean your house, Ihave had sativas that put me in
the couch and I have hadIndica's that make me clean the
house twice.
Even shit that don't need to becleaned.
Speaker 3 (22:18):
What's the one that makes you look through your?
Speaker 2 (22:21):
curtains like a fucker.
A good Larry OG will dosomething like that, or Jeff
Yule, insane OG A lot of cocaine.
Speaker 3 (22:30):
We do a three-day turnaround.
It comes into the photo boothby the time you break it down
and everything else, you'regetting some sort of an
extraction.
Is that what happened?
We are yeah, so from theextraction point to where you're
running it, all through to themonodulator over here.
This is where you're gettingthe potency right.
So that's about a three dayprocess.
Well, these two rooms arereally a day and a half process.
(22:52):
The three day process ismicrobiology.
Speaker 2 (22:54):
We haven't gotten there yet.
Speaker 3 (22:56):
Oh shit, this is a little tiny microbiology room,
which isn't very impressive, sowe'll walk through it though.
So this is one of our microrooms.
This is where we do most of theprep.
We do both plating and qPCR.
Speaker 2 (23:09):
We got to go through that fun factoid about how long
do you have to keep the testedproduct Todd.
Speaker 3 (23:14):
Oh well, we have to keep it once.
We test it 35 days.
So on day 36, I'll show youwhat happens.
Speaker 2 (23:20):
We have fun dumpster divers that like to.
You know we have to put locksand safes on our dumpsters
because people you know we're aweed testing lab, a cannabis
testing lab, sorry so they wouldlike to break into the
dumpsters to get all the stuffthat you put a lot of dangerous
stuff on top of yeah, and theystill want to break into the
dumpster and get some of it.
Speaker 1 (23:40):
Just on that point, just so you know, and just so
everyone out there knows thatthere's no big bales of
marijuana here that they'retesting.
These people are gettingsamples of something that was
already produced, with nothingof value to you, no, so don't
waste your time.
Speaker 2 (23:53):
Do not go dumpster diving.
Speaker 3 (23:54):
We literally take 12 grams and use about 11 and a
half Right.
Speaker 2 (24:00):
And there's nothing left once you test it for heavy
metals.
Speaker 3 (24:03):
Plus, it's all been mixed with chemicals and it's
all been extracted Sure and it'sall been auto-plated.
Nothing to see here.
Speaker 1 (24:08):
No, that's right, that's right.
Speaker 3 (24:11):
There are way better places to rip off than this
place.
So this is micro.
We do PCR in here.
You look at the DNA of themicroorganisms, you put it on a
feature dish and put it in theseincubators, which we have to do
for yeast and mold, because thestate makes us do that.
So the three-day turnaround isbased on the yeast and mold test
because it has to sit in theseincubators for 72 hours.
(24:33):
So when you're saying that I'mnot going to cut you off, but I
guess I am, but you know, forthe amount of work you guys put
in and the amount of hate thatwe have not hate, I guess, but
the disgruntled or disagreementswe have with the state level
and with the laws.
Speaker 1 (24:47):
It'd be ignorant to ignore the fact that they also
have put in their time torealize what this stuff does to
it.
Speaker 3 (24:53):
Right, I mean, you've got to give credit where credit
is due.
Speaker 1 (24:55):
Am I wrong to it, right?
I mean, you've got to givecredit where credit is due, am I
wrong For sure?
Speaker 3 (24:56):
So if they know that you need, they set up the
standards of what needs to betested for what the hell could
go wrong, so on and so forth.
They obviously put in the sametype of effort to make this all
happen, because if they reallydidn't want it to happen, it
wouldn't waste any time doingthat research.
Is that right?
Yes, so that's a little plug,because these you know what
(25:19):
state of nevada help them out.
Oh, yeah, yeah, no, no see whatI did there I like the plug.
I like the plug.
So aspergillus is the biggestproblem for microbiology in most
cannabis cultivations.
Right, it's every.
It's on your thumb, it'severywhere and you got to be
really cognizant to keep yourstuff it's like a fucking
microscope it's like a fuckingmicro-scorpy.
It's like a micro-scorpy, but ifyou inhale it, you know it does
(25:40):
create aspergilliosis, which isa lung disease which is really
bad.
So if somebody is immunedeficient or has some casual
compromise, they shouldn't besmoking that stuff.
So that's why we test foraspergillus, because it's a
problem, right?
So what we do is we do a thingcalled free DNA removal, the
(26:00):
free DNA being the dead DNA.
So we remove all of the dead DNAbefore we do the test, because
if something is dead it's notreally producing any problems
for the end user.
If it's alive, then certainlyit is creating problems because
it's growing and, you know,multiplying, so that's right.
So we remove the dead dna, wedo the test and it's either a
(26:22):
pass or a fail.
So we go to the extra expense.
It's advantage clients, but wedo that to clean it out, to make
sure that we're only testingfor something that's so.
Speaker 1 (26:31):
There's a lot of people who would just be rolling
a joint smoking weed with thatin there.
That's correct and that's quitecommon.
Yes.
Oh, yeah, so is that cancerous,is that something, or is that
more?
Speaker 3 (26:40):
of just a it's not good for you.
Speaker 2 (26:41):
It's not good.
It's definitely not good foryou, and it is-.
That's why Especially if youhave a pre-existing lung
condition, that's right.
So if you have a cough, you'rechoking.
Yeah, that too, my abs came notjust from.
Speaker 3 (27:00):
Muay Thai.
It came from Von Ritz Smash notpass.
So in the incubators we keepall the plates.
The other machine,computer-looking things, are PCR
analyzers.
And again we look at the.
Dna to determine what's thereand what isn't there.
So does that go down into athree-day turnaround in there to
get to this room?
Well, it all happens at thesame time, but we're always
waiting for micro because wehave to do 72 hours for yeast
(27:22):
and mold Gotcha.
Speaker 2 (27:23):
Yeah, that's the longest test.
I can get a potency test oranything like that yeah, I can
get a potency test from 24 hours.
I can get every other test in24 hours, except for microbials,
because it takes 72 hours toeven have anything grow on know
the colony and, of course, theimplement dumpsters that we have
(27:43):
to keep inside.
Yes, we have to keep thedumpsters inside for dumpster
divers.
Speaker 4 (27:47):
This is all cannabis waste.
So, as we mentioned, we pick up, you know, 12 grams for every 5
pounds from an ediblestandpoint.
If it's a, if it is a batch ofa thousand or less, we take 10.
If it's over 25, if it's 1 to25,000, we take 25 samples
randomly, right.
(28:08):
So we have them and then wetest them all.
Yeah, that was pretty cool.
Speaker 1 (28:14):
What is in that?
Is it a liquid?
Speaker 4 (28:16):
So it is.
Yes, it is liquid, solid andany other form of cannabis that
we've tested, whether it's flour, oil, extract, whatever it is
right, we have to throw it awayafter 35 days.
So on day 36, we have guysscooping out those tubes that I
showed you right, putting themin one case.
The tube goes into another case, right.
(28:38):
Then as soon as we have a layer, then it's a layer of kitty
litter.
And then more cannabis and thenmore kitty litter, then more
cannabis and then more kittylitter.
Speaker 1 (28:45):
And then they dispose of it.
That's right.
So when you open this, thisthing is smelling like high.
Hell out here, right?
Speaker 2 (28:50):
Yeah, it's not fun.
It's definitely not likewalking in the lab like you just
did.
The beautiful aroma ofwonderful green.
Speaker 4 (28:56):
This is the byproduct .
Yeah, it's after it's beenthrough everything and whatever
was left over, and then anenvironmental company comes and
takes this away and they mixthis with concrete.
So Vegas is being built on pot.
Speaker 1 (29:10):
Perfect Literally Welcome.
Speaker 4 (29:11):
Quite literally.
Literally right.
Pot microscorpions.
I love it High foundations,Microscopians right, these are
just backup gas tanks.
This is acid waste and theseare the kits that we bring to
the facilities.
So our technicians wear a body.
You know, a complete hazmatsuit covers your toes all the
(29:32):
way to your all the way to thetop.
You got to wear gloves.
We have forceps and everyinstrument necessary to pick up
whatever product it is, whetherit's a syringe or a forcep or a,
whatever right it is, whetherit's a syringe or a forcep or
whatever right.
We have to put things intemperature controlled coolers
with locks in order to transportthem, which is silly, but it is
(29:54):
what it is, and we actuallyhave to lock the cooler to the
car for the transport.
Sure, it's a lot so 35 dayretention freezer, everyone's
everything sticks around for 35days and, like I said, on day 36
, it starts.
Speaker 1 (30:08):
You notice that's locked too.
Speaker 4 (30:10):
Yeah, everything's locked, yeah everything's locked
and this is our prizedpossession, our paint shaker.
So as they extract the cannabisand mix it with the methanol or
the ethanol or whatever they'regoing to do to do their
specific assay on all of thosedifferent machines, they have to
take it and it turns into aliquid and they have to shake it
.
So there's table shakers,there's hand shakers, but
(30:31):
there's also paint shakers.
Speaker 1 (30:36):
And it's like the home.
Speaker 4 (30:37):
Depot, the home Depot , patients, and now we could put
a hundred samples in there at atime.
Shake them all.
Exactly the same right.
Go and do something elseinstead of, you know, getting on
TikTok.
Speaker 2 (30:47):
Not like a shake weight, huh, no, no, shake and
bake, right, shake and bake.
Speaker 4 (30:51):
So we use that to mix to make sure everything's
consistent inside the lab.
And that's the life cycle of acannabis sample.
Speaker 1 (30:58):
That's perfect.
Speaker 2 (30:59):
There you have it.
Did you know that much wentinto your weed?
Speaker 4 (31:03):
All right.
Speaker 2 (31:03):
Well, gents, what did we think about weed science man
.
Speaker 1 (31:06):
I love it.
So, listen, let me kind ofclose with this.
First of all, thanks for havingus, of course, amazing.
I never expected this to bewhat I was looking at here.
I knew there was going to besome science to it, but I didn't
realize there was this muchinto the science part of it.
But when it comes to the food,okay, that's where she comes in.
So what I want people tounderstand and really realize
(31:29):
and a lot of people don't dothis when it comes to culinary
arts.
Culinary arts comes in a lot ofdifferent forms.
Whether you're getting aMichelin star or whether you're
making stuff at a bowling alley,it comes at different levels.
You're producing something forthe masses.
They're putting their trust inyou and the better you do it,
the better you're going to be,the better you're going to be
recognized.
Things like that For a chef ofany level to dig into and delve
(31:52):
into such technical aspects ofwhat you're doing, is a surefire
win right there, because thereare so many people who don't
really understand what it isthey're doing.
A lot of your clientele doesn'tdo what a chef does.
They send it to you, closetheir eye and they wait for
their 72-hour response and theyhave no idea what they're doing.
You can come in here, as youjust did, and literally break
(32:14):
down everything that goes intoyour product, and you can't make
a good fucking product if youdon't know what the process of
making it is.
For instance, if you're goingto be a Michelin chef, or you're
going to be a gastro chef, orif you're going to be a
molecular chef and break down abasil leaf to make it do six
different things other than bejust a basil leaf, you have to
really understand the process ofthat.
You don't need to know whatbasil tastes like.
(32:36):
You don't need to know whatbasil goes good with right.
You don't need to know what afoam does, but you need to know
how to break that down and thetechnical way of doing it, to
understand it so it does tastelike basil in the end.
That's one small example.
So what you're doing is you haveso much knowledge of what your
(32:57):
product is, so people just say,oh, she's got her book, she's a
weed chef, she's a weed chef.
They don't realize the amountof time, effort, fucking
knowledge, wisdom, constantlygoing out, dealing with
scientists and learning whatyou've learned.
So this is why we're wastingour time, if you would call it
(33:18):
that, because we're not.
This is why we're spending ourtime here in Las Vegas talking
to you.
You came to us in Virginia,intrigued me a lot, brought us
here and, with your help, gaveus a totally different insight
here of what's going on and theway that you're putting your
food out, your edibles, is muchmore than just you being a chef
(33:40):
and it's amazing and people needto understand that.
When you're going to buyproduct, look for people like
her who you're going to buytheir product from, people who
know what the fuck they'retalking about, and stop
entertaining fuckheads at anylevel of the chef world who have
just learned it because theywatched her do it yeah, you know
.
Stop stealing what the knowledgethat's already been done from
(34:01):
somebody else.
That's like Bayer putting outan aspirin and you buy the
aspirin version you took fromBayer's knowledge.
Same Same type of thing Happensto chefs all the time we get
wrapped up into it.
It sucks.
Speaker 2 (34:12):
Last words you can have my recipe, but the sauce
won't taste the same.
Speaker 1 (34:15):
That's right.
Speaker 2 (34:15):
And, at the end of the day, like my products.
I cannot push, I cannot put myproducts out to the masses like
when it when it has fuckeryingredients in it.
All my products are certifiedorganic and my partners at Eden
dispensary down in Florida fromsoil to my product, everything
is organic.
We are very focused on we'renot trying to give you more crap
(34:36):
and ailments that are going toput you in a doctor and get you
more pills and more side effects.
No, I'm trying to get rid ofthat.
Speaker 1 (34:44):
So, like Maury says, the test results are in.
The test results are in andthis is real.
Speaker 2 (34:51):
No offense to Biggie Smalls, but I do get higher on
my own supply and I trust myproducts.
There ain't nothing wrong withmy products.
My products are the bestproducts on the fucking market
Hands down, neck up right.
Speaker 4 (35:04):
Look, the great thing about Chef D and her products
are that she embraces thescience.
Right, embraces the science.
You have to embrace the science.
That's what cooking is right.
It's all science right.
This has to go with this.
Speaker 2 (35:16):
This has to go with that Baking is way different
than Chef de Cuisine.
It's way different frommanufacturing a ready-to-eat
product.
Everything.
There's levels to this shit, aswe always say, there's levels
to this shit.
Speaker 1 (35:25):
It goes deep, it goes deep.
This has been a great time, agreat thought, everything else.
I wish we could have seen someof the weed processes and stuff
like that, but this right hereis just bringing it all in and
the scientific uh, thebackground to all this and what
goes into an edible.
When I go to this little cbdstore and see that little gummy
and you don't realize how muchwork goes into it and I'm sure
everyone's putting in theirlevel of work.
(35:46):
However, innovators are makingit easier for them to do that,
and you guys, to me, areinnovators.
Thank you for what you do,thank you for your contributions
to the culinary world.
No matter what it is you'recooking is fucking fire, sunfire
, yeah sunfire.
We're honored to be here, soburn his perspectivehardt's
perspective.
Las Vegas, nevada 2025, greatclip right here.
(36:09):
I want that date to go downbecause who knows what happens
in 10, 15 years?
When we're still talking right.
Speaker 2 (36:14):
Right.
Speaker 1 (36:14):
And what's then?
Oh gosh.
Speaker 2 (36:17):
To see how much we've evolved and leveled up in the
industry.
It's going to be a beautifulthing.
Maybe you'll be testing yoursauces and everything for the
restaurant.
That's right coming absolutelyso.
Speaker 1 (36:24):
Again, thanks for tuning in, thanks for putting up
with us, thanks for ourmicrophone sounding different.
We are live in a lab scenario,so a lot of the you know a lot
of these live podcast things.
That's how it works.
That's when you know you'rewatching the real deal.
Have a good day.
Ciao for now.
Listen up here.
The restaurant industry isgrueling and unpredictable, just
like this show.
From the front of the house tothe back of the house and all in
between, we will turn up theheat, you turn up the volume.
I'm Chef Antonio Caruana.
Welcome to the Tell All Podcastat Burnt Hands Perspective.
All right, the Burnt HandsPerspective is live, right here.
We came all the way to Las Vegas.
We're here doing a bunch ofstuff all food related.
(00:21):
We are here again with ChefDani stuff all food related.
We are here again with ChefDani.
She was on our show.
You all see her on one of ourpodcasts and we actually have
the privilege and honor to comein here and look at what goes on
behind the scenes of makingthis cannabis food, the edibles,
all that stuff.
Along with that, though, thetroubles and bullshit that you
all have to go through to getwhat you get done here, all the
(00:41):
laws, the regulations.
It's basically a, as far as Iknow, as far as cooking and
everything, it's the mostprecise set of rules that you
have to go by.
You're talking about gettingtesting by the pound, by the
grams, by the ounces, everythingelse.
You have to do so much to getwhat you get done here.
I'm surprised, you haven't justsaid fuck this.
Speaker 2 (01:00):
We have Sometimes Very easy.
Speaker 1 (01:03):
So give us a little talk about where we are, who you
are, what's up guys.
Speaker 2 (01:07):
We are behind and in front.
It's your girl, edible D thehappy chef, aka.
My man called me Danny becausehe's known me 25-some years and
they knew me as that back then.
I was Danny Daniel Russell thehappy chef, and I am with my
good partner and my greatestfriend, todd Dinkin.
He is the CEO of DigiPath Labs,and a little short story on
that your girl was the firstchef that opened up the first
(01:28):
manufacturing kitchen for thewhole state of Nevada, and I was
actually the supplier of edibleproducts and topical products
for the state for some matter ofmonths, four or five months
until other facilities got open,other brands came to fruit and
Todd was the first lab that wasopen, so this man has been
testing my products since 2014.
10 years 10 plus years and we'regoing to break it down for you
(01:52):
of exactly why my stuff is saferthan everything in your pantry.
Everything, total, all of it.
All of it, because the testingwe have to go through for
microbials, powder, mildew,homogeneity, heavy metals,
pesticides yeah, we are saferthan Oreos, for certain.
For certain.
For certain and my man has gotto break it down for us.
(02:15):
Come on like talk nerdy to me.
Yeah, yeah, yeah, yeah.
Speaker 3 (02:18):
So welcome.
Of course, we're at DigiPathLabs right here in Las Vegas and
this is our intake room of thelab.
So this is where all thesamples come that we go out and
pick up from each individualproducer, cultivator, anybody
who's growing, producing ormaking anything.
They have to get it testedbefore it goes out on the shelf
(02:38):
right.
A very intense testing also, asyou know.
Oh yeah, right, so every fivepounds of flour has to be tested
.
Every 15 pounds of trim whichis what they make the extracts
from usually and then end upusing in edibles every 125
pounds of fresh frozen cannabis,and then every 2.2 pounds of
(02:59):
extract.
I don't know why they finallychose a kilo in all of their
stuff, right?
Right, every 2.2 pounds ofextracts in every edible has to
pass homogeneity testing.
So, as an example, for a gummygummy one has to be the same as
gummy 7,412, right?
So we randomly go into all ofthese production facilities,
choose whether it's a gummy or aflour or an extract or a
(03:22):
topical or a tincture orwhatever they're making a gummy
or a flower or an extract or a,or a topical or a tincture or
whatever they're making, becausethere's tons of stuff out there
these days.
We randomly select that, bringit back here, and what we do
here.
We check everything into ourlaboratory information
management system.
Everything gets a barcode sonothing gets messed up.
Because we have to be rightyeah, we track drugs here.
Speaker 2 (03:40):
So basically what happens?
Speaker 3 (03:41):
is everybody out there?
Speaker 1 (03:42):
who's making the red bull?
Making, whatever it is they'redoing, whatever, whatever the
product or byproduct is they'resending to you for testing.
You give them the go-ahead,they get it back and they go and
do their thing.
Speaker 3 (03:53):
That's correct.
They go out and sell it at thatpoint.
That's correct.
So everybody who's doing this,in a sense they're all starting
with the cleanest, freshestblock, like you said cleanest,
freshest block, like you said.
Speaker 2 (04:05):
Yeah, we hope that's what we tell them.
That's what this scientistfinds out right like and you
know, if you don't pass, youdon't sell.
So that's what makes my job soimportant because you can't
rebake a cookie, you can't, youcan't break a brownie.
So if this brownie doesn't passthe same potency test as this
one, you know you just lost 30grand, 40 grand, 50 grand a
batch.
So it can get very expensivevery fast.
Not like our lab tests aren'texpensive enough, they're
(04:26):
expensive cookies, they'reexpensive lab tests.
Speaker 3 (04:29):
Well, they're not that expensive.
I mean, especially here atDigiPath Lab.
You got to go to the lab.
Speaker 2 (04:40):
But no, they do get costly and you know our products
are definitely the highest.
You know we're the highesttaxed commodity in the world and
we're also the highest testedcommodity in the world For
consumable products andready-to-eat food.
Like the amount of testing,like everything we have to go
through with this laboratoryequipment, I get to play with
all the big boy toys.
I get to play with all the bigboy toys.
We are only in one little room.
(05:01):
Yes, one Really walkable.
Speaker 3 (05:04):
We just signed a paper.
Speaker 2 (05:05):
That's right.
That's exactly right.
Did you sign it?
I did.
Speaker 3 (05:11):
So let's walk.
Speaker 1 (05:11):
Show us a few things Absolutely.
Speaker 3 (05:12):
What makes the product?
Show us what we got.
Absolutely, we'll show you whatthe product goes through right
when it comes here.
So first thing we do is wephotograph everything.
Speaker 1 (05:21):
Perfect we do is we photograph everything.
Speaker 3 (05:22):
Because, that picture ends up on the certificate of
analysis.
Then we put it under themicroscope to make sure there's
nothing.
Speaker 2 (05:29):
No foreign matter, no human fingernails and we found
microscopic scorpions.
That's right.
Really, in the state of Nevadawe have that.
Speaker 3 (05:39):
You know, you're selfish, we did.
We have found microscopicscorpions and they look like a
regular scorp scorpion and theylive in your armpits.
And they live.
They're in your bed right nowif you're sleeping in Nevada.
Speaker 2 (05:53):
Yes, they are.
Speaker 1 (05:53):
And in.
Speaker 3 (05:54):
Nevada, New Mexico and Arizona they're everywhere,
but you can't really do anything.
Speaker 2 (05:58):
I appreciate it.
Speaker 3 (06:01):
So we look at everything in our microscope to
see if there's any bad stuff,right?
Yes, then we do moistureanalysis.
Those are moisture analysisscales.
We homogenize everything.
So the flour comes in and wehomogenize it.
So that just means we grind itup, so it's all even like a
sand-like substance, right?
Then from that we check themoisture through these moisture
balances.
Basically, we take a gram, putit on the scale, we weigh it,
(06:24):
dry it out completely, weigh itagain, do some math and figure
out what the moisture content is.
In Nevada it has to be below15%, or else the consumer just
is buying water, yeah, andthere's a lot of breed bacteria.
Speaker 2 (06:36):
That's right.
Speaker 3 (06:37):
The more moist it is, the more susceptible it is to
microbiology Sure.
Speaker 1 (06:42):
Same thing with cooking, that's exactly right.
Speaker 3 (06:43):
Same thing with making cheese, same thing with
making wine, same thing withmaking a lot of fresh pastas.
That's right, same story.
Speaker 2 (06:48):
Moisture is dangerous .
Yeah, if you're into hydration,you gotta get it out.
Like you know, there's no shelflife to it, otherwise, and then
, like you said, you could justbreathe bacteria and then you're
inhaling it pulmonary embolism.
So it ain't good for me.
It's not good for you either,it's not good for anybody.
It's not good for anybody.
Speaker 3 (07:05):
Right.
So once all of that happens,everything moves into this room.
So what happens in here is,once they prep everything, or
once they set everything andhomogenize everything in that
room, they bring it into thisroom and they're all in these
little.
Obviously these are empty, butthey're all in these tubes.
Speaker 1 (07:21):
Okay.
Speaker 3 (07:21):
So then each individual analyst will aliquot
what they need for theirspecific test.
So we test for pesticides,heavy metals, cannabinoids,
terpenoids and a whole microbialstream.
And what you're testing for isif that was on the print or the
actual process of growth orpicking or other.
(07:42):
That is correct.
So that way it doesn't.
Okay, gotcha.
And the levels that we detectare very, very low.
You know, 0.01 parts permillion, right, so very low.
And if there's something onthere, we find it's just the way
it is Right.
So these scales right here arevery high-end scales.
They're very sensitive, theyget calibrated every single day
(08:03):
and they get calibrated by thecompany twice a year to make
sure that they're accurate.
As you know, as chefs, right, Ican't be off.
You can't be off, right, you'rea little bit off.
It screws up everything,especially you.
You can't be off becausethey're relying on you to not be
off.
That's exactly right.
You can't be off.
A couple of recipes and they'reslitting.
We actually create theingredient that she puts in her
(08:24):
gummies, right, so we don'tcreate it, but we test it, right
?
So if that's off.
Her whole recipe is off.
Speaker 2 (08:30):
Sure and like at seed to sale.
What happens with testing?
Like not only do they test thegenetics but after it's grown,
from veg stage to bloom stage tocure stage, after it's cured,
it has to be tested.
It has to make sure all thewater's out and there's no
bacteria and it's properly dried, tested.
It has to make sure all thewater's out and there's no
bacteria and it's properly dried.
And then if it's put into anextraction process and you go to
food oil winterized food oil,that has to be tested.
(08:50):
If it's distilled, that has tobe tested.
And then, once it'sdecarboxylated, then it has to
be tested again to see whatactive compounds are in there.
Then it goes into my productsand then my products have to be
tested again.
Speaker 3 (09:03):
So, basically, digipath Labs is keeping
microscorpions out of your ass,that's right.
So she can get it into yourstomach.
There you go.
So this machine is a GC massspectrometer Sounds very fancy A
flux capacitor, right?
So that is a $300,000 piece ofmachinery that tests for
(09:29):
pesticides.
We actually have to have itbecause of one pesticide that we
can't find on a differentmachine.
So this machine is for onepesticide $300,000, because the
pesticide is on the list.
So how about they just stopfucking putting the pesticide?
That's right.
Make that easier for everybody,right?
Speaker 1 (09:49):
They really do.
Speaker 3 (09:52):
Very few fails for pesticides.
In the early days everybody wasfailing for pesticides because
everyone was using them.
They were all grown in themother's garage.
Speaker 2 (10:01):
Oh, yeah, even 20 is on the show.
Why am?
Speaker 3 (10:04):
I not passing my test , but no, but it's too expensive
.
You lose five pounds, which is$10,000 or $15,000 depending on
what you're selling, and youhave to throw it away.
So, they've learned the hardway themselves.
They have learned the hard way.
So pesticide companies can goto hell and because of stuff
like this and people losingmoney, they're going to end up
going to hell because people aregoing to finally stop using
(10:24):
them as much.
That's our hope.
We need that shit for food.
Speaker 2 (10:28):
Right, just ingredients.
Speaker 3 (10:39):
That's what I'm saying, just for ingredients.
Speaker 2 (10:41):
So it looks like I'm checking out her mic so this
room is our main laboratory.
Speaker 3 (10:59):
So this is our other pesticide machine.
Um, this is an LC mass spec.
Lc is liquid, gc is gas.
So this is a liquidchromatographer with a triple
quad mass spec inside.
It's making some noise, so ifthings are working, that's right
.
It's not quiet.
But this you guys shower up atnight.
Yeah, you know, in case ofsomebody has to stay late, you
know they can always brush theirteeth and shower.
That's actually a safety showerin case anything explodes.
(11:22):
Anything explodes Chemicals,stuff like that.
Well, you have to have thatbecause things can explode and
are chemically driven.
That's right.
It's an important process inschool.
Speaker 1 (11:31):
Yes, for sure.
Speaker 3 (11:33):
So this mass spec, this finds the other 22
pesticides that we test for,that machine finds the one you
know, like we talked about.
So this is really a workhorseand you know it looks at the
molecular level of the pesticide.
So it has a library and itmatches up the molecules oh,
(11:53):
that looks like one of these.
And then they quantify it.
And that's when the chemistcomes in and says, oh, that
looks like one of these.
And then they quantify it.
And that's when the chemistcomes in and says, is it really
so?
By the time things get to thisroom, I'm assuming, just by what
you're telling me, that it's nolonger about the marijuana at
this point.
Now you're working about thepesticide.
Correct, absolutely and it'stime to determine what's what If
it's there, so we're removedfrom the marijuana.
(12:14):
We we're so far into this nowthat we're not even talking
about the marijuana anymore.
Now we're talking about whatmade it or what's contaminating
it.
Correct what can't go throughthe process where you get it.
Speaker 2 (12:23):
That's correct it has to pass all of these before it
even gets to me.
That's right.
And then I've got to pass mytest again.
Speaker 3 (12:30):
That's right From that computer to this computer,
it's all heavy metals.
These are ICT mass specs.
Heavy metal, heavy metal, heavymetal, it's always heavy metal.
Rock and roll, it's alwaysheavy metal.
So these are ICP MS's.
And you saw that argon tank inthe other room, right?
(12:50):
So that argon tank, when pumpedinto this machine, creates a
flame.
Okay, in that flame, the sametemperature as the sun.
So what happens is right.
So what happens is no worries,don't worry about it, we got
things in there better than thesun.
There you go.
So we take some of thatcannabis, that ground up
cannabis, we put it in one ofthese tubes, right.
(13:12):
Then we mix it with some nitricacid, right.
Once we mix it with the nitricacid, we put it in this
microwave oven.
This microwave oven holds about40 of these.
This is Kevlar, to ensure thatit doesn't explode or get on,
you know, just to protect themachine and protect the human
that's actually doing it.
Speaker 2 (13:33):
Yeah.
So we work with Kevlar andtemperature-fired in the sun.
Speaker 3 (13:37):
This spins around for about 18 minutes and the acid
mixed with the cannabis turns toa liquid.
Obviously, everything isgetting fried.
Then we filter it and put itinto another liquid and then you
can see on this machine, sameas the other side the robot will
come over, take it out and thenshove it through the flame.
(13:57):
Okay, shove it through theflame.
So basically, you're buildinginfinity gauntlets here.
That's right.
That's what's going on.
That's right.
We all need Kevlar in this lab.
That's right.
Everything is destroyed exceptfor the heavy metals, and that's
how we determine arsenic, lead,cadmium and aluminum.
So this process here, doesn'treally work.
This isn't how you would findmetal or touch metal in anything
it is.
So this scientific process hereis not really.
(14:18):
You just took this and appliedit to marijuana.
That's correct, the animals,the oils, things like that.
But you can find the sameprocess if you're looking for
gold inside of a bucket of sand.
Speaker 1 (14:36):
That's exactly right.
See, it's like a breakdown,exactly right.
Speaker 3 (14:39):
So that is some severe science, hotter than the
fucking sun.
Rock and roll, heavy metal,heavy metal.
I like this room Right.
Speaker 2 (14:48):
This is a badass room , only for badass people, don't
listen to it.
Speaker 3 (14:52):
It's easy to find.
Mercury is the other heavymetal.
I mean, it does work.
Mercury is the other heavymetal, of course, right, and we
can find others.
Speaker 2 (15:01):
Of course we can find the others, but those are all
state mandated.
Well, you know, Chef, just fromlike, because I've done
consults.
I've done consults around theworld and some of them, you know
some of them are not workingwith somebody that's necessarily
culinary trained.
I did one consult where theywere using aluminum pots and
pans to make gummies and youknow damn well that citric acid
alone and pineapple juice willjust rip that aluminum right off
(15:23):
the fucking pan and at thatpoint you have metals in that.
That alludes to what causesdementia and.
Alzheimer's, and that's anotherproblem.
Speaker 3 (15:34):
With that being said, you're right Because anybody
who knows it, you cook withtomatoes If any Italian person
out there makes a little jargon.
You're right Because anybodyknows that we cook with tomatoes
If any.
Italian person out there makes alasagna.
You put the aluminum foil ontop, you take the lasagna off
and there's little holes thattore out of it.
That aluminum foil wentsomewhere.
That went somewhere.
It went into your food.
So that's the only way aroundit.
So do not let any aluminum orany type metals when you're
(15:54):
cooking interfere with theacidity of the buttons.
Speaker 2 (15:59):
Stainless steel cast iron.
Keep it cute, keep it simple,Every day.
Stainless steel cast iron Everyday.
Stay away from aluminum foilwhen you're cooking.
Speaker 3 (16:06):
This is a GC mass spectrometer with a headspace,
which sounds awfully fancy,right it does.
So it basically means what?
It basically means that thevials that we use in here are
about this big and there'salways a headspace above it
because we heat up whatever weput in there to create the gas
(16:27):
and then test the gas.
Right?
So this is a gaschromatographer with this mass
spectrometer, with this massspectrometer.
So it has the same butdifferent mass spectrometer as
the other ones we were tellingyou, right?
That allows us to look at themolecules that it's able to, you
know, suck out of the gas,right?
So this is for residual solvents.
(16:48):
So if anybody's using any kindof extraction solvent, like
methane, propane, butane whichare the approved ones here in
Nevada it has to be below 500parts per million to go out to
the public, right?
So if she would take an oilthat was over 500 parts per
million, right, then her gummieswould be infected with, you
(17:11):
know, all of this residual salt,right?
So the good news is that if itis over the limit, the producer
is allowed to just recook it,right, put it back in the oven
and then cook off that butane orcook off that propane or
whatever is left over.
But it has to be below 500 partsper minute.
This machine also doubles as aterpene tester, so the taste and
(17:33):
the smell in cannabis is allterpene right.
So this also tests for terpenes.
We test for 22 terpenes here,even though the state only says
we should we only have to testfor nine.
Speaker 2 (17:46):
I think, as a patient , you always want to know what
the chemical makeup is ofwhatever you're putting in your
body, so and I need to know, asa manufacturer, because I can,
literally I can tell you howit's going to affect you by the
terpenes and by the cannabinoidsand by the levels.
I honestly, I don't even lookat strains or genetics.
The strain names are cute,don't get me wrong.
Alaskan thunderfuck og is atotal winner for the 88 year old
(18:08):
grandma with arthritis.
Alien crack, but hold on, greencrack.
What's happening?
Um, but you know, at the end ofthe day, when I'm looking
looking at the levels of CBD,thc, thc, a beta carrier filing,
I can tell you if it's going toput me to sleep, if it's going
to be an anti-inflammatory, Ican tell you.
You know everything, just bythe level.
There's levels to this shit.
Speaker 3 (18:28):
Well, you create, you guys create the end result and
all the other people fucking putfancy names on them.
Yep, like uh, you know big,yeah, yeah.
So so when you are buyingcannabis out in the market, you
should really look like exactlywhat d said is look at the chemo
profile, which is a profile ofthe cannabinoids and the
(18:49):
terpenoids together yeah right,the strain name doesn't matter,
because people make that upevery single day.
Speaker 2 (18:54):
Needed like and let's go ahead and get rid of this
indica sativa.
Whatever you were told, it'swrong it this Indica sativa
whatever you were told it'swrong.
It's wrong.
Indica and sativa.
All it is is the genetic nameof the plant, cannabis sativa,
cannabis indica.
Cannabis indica grows short andfat.
They have fat fingers.
Sativas grow tall and haveskinny fingers.
What tells you how it's goingto affect you is the level of
terpenes, if it's going to belike limonene or myosin or beta
(19:16):
carotene or lenolol, and thosecertain terpenes are present in
certain genetics and they'realso present in mushrooms
psilocybin.
So, like you know, everything,like literally.
That's why fda is together foodand drugs.
Your food are drugs, right, ifI give you orange juice, it's
going to give you a high.
Not the high I give you, right,not the high I give you, but
it's gonna give you energy,which also can be attributed to
(19:40):
limonene, because, that's inorange peels, citrus peels,
lemon peels, and you work withthese compounds.
you're literally making medicineas a chef.
Speaker 3 (19:49):
So this also tests for terpenes.
This is our main machine forterpenes, but it also backs up
our residual solvents over there.
So again, another veryimportant machine to get flavor
and scent, you know, from the,from the cannabis.
These tanks behind you arehelium, nitrogen and and, and
(20:13):
any nitrous no, and then argon,and then argon for the other,
for the ICP, and then, of course, two of the most important
machines that we have here areour UPLCs, which is so hold on.
Yeah, you said what these arethe most.
I thought those other ones werethe more important ones.
Well, those are important forsafety, isn't it important,
isn't it important?
(20:33):
Those are important for safety.
Okay, this is important forpotency.
Oh, that's important.
Right, right, exactly.
So this is where we test thepotency, at the UPLC ultra high
pressure liquid chromatography,which again is used in other
sciences, and this is adaptedfor cannabis, and this tells you
(20:53):
the potency.
So, the THC levels, the CBDlevels and all of the
cannabinoids, we test for 11different cannabinoids because,
again, it's important for chefsto know exactly what's in it, so
you know whether it's going toput you to sleep, whether it's
going to keep you up, based onthat chemo profile that we were
talking about.
So, a very important piece ofequipment.
That's why we have two of them.
We use flour on one side,edibles and oils on the other
(21:19):
one, but they mimic each other.
Speaker 1 (21:21):
So this is where we're at.
Speaker 3 (21:22):
We walk through the door over here, you go into the
very first room, like we said.
That's where you get in.
You go in your little photobooth, you take your pictures.
You think it's all good Wowthis is scientific.
Then you go into the next room.
That's where they're going tobreak it all down Quick rundown
of getting the metals out of it,checking out for the pesticides
, things like that, finding outwhat's left and then going into
and finding the sun.
(21:42):
So this room pretty much is sex, drugs, rock and roll.
With Kevlar sun, everything else, and then you're coming over
here and after all that done.
Now that is the most importantpart is the potency of the
product and what the hell you'regetting out of this.
Speaker 2 (21:59):
That's the machine that tells us how it's going to
affect you Because, like I said,the Indica sativas lies.
If they're putting it on thepackaging and you think Indica
is going to put you in the couchand you think sativas is going
to make you clean your house, Ihave had sativas that put me in
the couch and I have hadIndica's that make me clean the
house twice.
Even shit that don't need to becleaned.
Speaker 3 (22:18):
What's the one that makes you look through your?
Speaker 2 (22:21):
curtains like a fucker.
A good Larry OG will dosomething like that, or Jeff
Yule, insane OG A lot of cocaine.
Speaker 3 (22:30):
We do a three-day turnaround.
It comes into the photo boothby the time you break it down
and everything else, you'regetting some sort of an
extraction.
Is that what happened?
We are yeah, so from theextraction point to where you're
running it, all through to themonodulator over here.
This is where you're gettingthe potency right.
So that's about a three dayprocess.
Well, these two rooms arereally a day and a half process.
(22:52):
The three day process ismicrobiology.
Speaker 2 (22:54):
We haven't gotten there yet.
Speaker 3 (22:56):
Oh shit, this is a little tiny microbiology room,
which isn't very impressive, sowe'll walk through it though.
So this is one of our microrooms.
This is where we do most of theprep.
We do both plating and qPCR.
Speaker 2 (23:09):
We got to go through that fun factoid about how long
do you have to keep the testedproduct Todd.
Speaker 3 (23:14):
Oh well, we have to keep it once.
We test it 35 days.
So on day 36, I'll show youwhat happens.
Speaker 2 (23:20):
We have fun dumpster divers that like to.
You know we have to put locksand safes on our dumpsters
because people you know we're aweed testing lab, a cannabis
testing lab, sorry so they wouldlike to break into the
dumpsters to get all the stuffthat you put a lot of dangerous
stuff on top of yeah, and theystill want to break into the
dumpster and get some of it.
Speaker 1 (23:40):
Just on that point, just so you know, and just so
everyone out there knows thatthere's no big bales of
marijuana here that they'retesting.
These people are gettingsamples of something that was
already produced, with nothingof value to you, no, so don't
waste your time.
Speaker 2 (23:53):
Do not go dumpster diving.
Speaker 3 (23:54):
We literally take 12 grams and use about 11 and a
half Right.
Speaker 2 (24:00):
And there's nothing left once you test it for heavy
metals.
Speaker 3 (24:03):
Plus, it's all been mixed with chemicals and it's
all been extracted Sure and it'sall been auto-plated.
Nothing to see here.
Speaker 1 (24:08):
No, that's right, that's right.
Speaker 3 (24:11):
There are way better places to rip off than this
place.
So this is micro.
We do PCR in here.
You look at the DNA of themicroorganisms, you put it on a
feature dish and put it in theseincubators, which we have to do
for yeast and mold, because thestate makes us do that.
So the three-day turnaround isbased on the yeast and mold test
because it has to sit in theseincubators for 72 hours.
(24:33):
So when you're saying that I'mnot going to cut you off, but I
guess I am, but you know, forthe amount of work you guys put
in and the amount of hate thatwe have not hate, I guess, but
the disgruntled or disagreementswe have with the state level
and with the laws.
Speaker 1 (24:47):
It'd be ignorant to ignore the fact that they also
have put in their time torealize what this stuff does to
it.
Speaker 3 (24:53):
Right, I mean, you've got to give credit where credit
is due.
Speaker 1 (24:55):
Am I wrong to it, right?
I mean, you've got to givecredit where credit is due, am I
wrong For sure?
Speaker 3 (24:56):
So if they know that you need, they set up the
standards of what needs to betested for what the hell could
go wrong, so on and so forth.
They obviously put in the sametype of effort to make this all
happen, because if they reallydidn't want it to happen, it
wouldn't waste any time doingthat research.
Is that right?
Yes, so that's a little plug,because these you know what
(25:19):
state of nevada help them out.
Oh, yeah, yeah, no, no see whatI did there I like the plug.
I like the plug.
So aspergillus is the biggestproblem for microbiology in most
cannabis cultivations.
Right, it's every.
It's on your thumb, it'severywhere and you got to be
really cognizant to keep yourstuff it's like a fucking
microscope it's like a fuckingmicro-scorpy.
It's like a micro-scorpy, but ifyou inhale it, you know it does
(25:40):
create aspergilliosis, which isa lung disease which is really
bad.
So if somebody is immunedeficient or has some casual
compromise, they shouldn't besmoking that stuff.
So that's why we test foraspergillus, because it's a
problem, right?
So what we do is we do a thingcalled free DNA removal, the
(26:00):
free DNA being the dead DNA.
So we remove all of the dead DNAbefore we do the test, because
if something is dead it's notreally producing any problems
for the end user.
If it's alive, then certainlyit is creating problems because
it's growing and, you know,multiplying, so that's right.
So we remove the dead dna, wedo the test and it's either a
(26:22):
pass or a fail.
So we go to the extra expense.
It's advantage clients, but wedo that to clean it out, to make
sure that we're only testingfor something that's so.
Speaker 1 (26:31):
There's a lot of people who would just be rolling
a joint smoking weed with thatin there.
That's correct and that's quitecommon.
Yes.
Oh, yeah, so is that cancerous,is that something, or is that
more?
Speaker 3 (26:40):
of just a it's not good for you.
Speaker 2 (26:41):
It's not good.
It's definitely not good foryou, and it is-.
That's why Especially if youhave a pre-existing lung
condition, that's right.
So if you have a cough, you'rechoking.
Yeah, that too, my abs came notjust from.
Speaker 3 (27:00):
Muay Thai.
It came from Von Ritz Smash notpass.
So in the incubators we keepall the plates.
The other machine,computer-looking things, are PCR
analyzers.
And again we look at the.
Dna to determine what's thereand what isn't there.
So does that go down into athree-day turnaround in there to
get to this room?
Well, it all happens at thesame time, but we're always
waiting for micro because wehave to do 72 hours for yeast
(27:22):
and mold Gotcha.
Speaker 2 (27:23):
Yeah, that's the longest test.
I can get a potency test oranything like that yeah, I can
get a potency test from 24 hours.
I can get every other test in24 hours, except for microbials,
because it takes 72 hours toeven have anything grow on know
the colony and, of course, theimplement dumpsters that we have
(27:43):
to keep inside.
Yes, we have to keep thedumpsters inside for dumpster
divers.
Speaker 4 (27:47):
This is all cannabis waste.
So, as we mentioned, we pick up, you know, 12 grams for every 5
pounds from an ediblestandpoint.
If it's a, if it is a batch ofa thousand or less, we take 10.
If it's over 25, if it's 1 to25,000, we take 25 samples
randomly, right.
(28:08):
So we have them and then wetest them all.
Yeah, that was pretty cool.
Speaker 1 (28:14):
What is in that?
Is it a liquid?
Speaker 4 (28:16):
So it is.
Yes, it is liquid, solid andany other form of cannabis that
we've tested, whether it's flour, oil, extract, whatever it is
right, we have to throw it awayafter 35 days.
So on day 36, we have guysscooping out those tubes that I
showed you right, putting themin one case.
The tube goes into another case, right.
(28:38):
Then as soon as we have a layer, then it's a layer of kitty
litter.
And then more cannabis and thenmore kitty litter, then more
cannabis and then more kittylitter.
Speaker 1 (28:45):
And then they dispose of it.
That's right.
So when you open this, thisthing is smelling like high.
Hell out here, right?
Speaker 2 (28:50):
Yeah, it's not fun.
It's definitely not likewalking in the lab like you just
did.
The beautiful aroma ofwonderful green.
Speaker 4 (28:56):
This is the byproduct .
Yeah, it's after it's beenthrough everything and whatever
was left over, and then anenvironmental company comes and
takes this away and they mixthis with concrete.
So Vegas is being built on pot.
Speaker 1 (29:10):
Perfect Literally Welcome.
Speaker 4 (29:11):
Quite literally.
Literally right.
Pot microscorpions.
I love it High foundations,Microscopians right, these are
just backup gas tanks.
This is acid waste and theseare the kits that we bring to
the facilities.
So our technicians wear a body.
You know, a complete hazmatsuit covers your toes all the
(29:32):
way to your all the way to thetop.
You got to wear gloves.
We have forceps and everyinstrument necessary to pick up
whatever product it is, whetherit's a syringe or a forcep or a,
whatever right it is, whetherit's a syringe or a forcep or
whatever right.
We have to put things intemperature controlled coolers
with locks in order to transportthem, which is silly, but it is
(29:54):
what it is, and we actuallyhave to lock the cooler to the
car for the transport.
Sure, it's a lot so 35 dayretention freezer, everyone's
everything sticks around for 35days and, like I said, on day 36
, it starts.
Speaker 1 (30:08):
You notice that's locked too.
Speaker 4 (30:10):
Yeah, everything's locked, yeah everything's locked
and this is our prizedpossession, our paint shaker.
So as they extract the cannabisand mix it with the methanol or
the ethanol or whatever they'regoing to do to do their
specific assay on all of thosedifferent machines, they have to
take it and it turns into aliquid and they have to shake it
.
So there's table shakers,there's hand shakers, but
(30:31):
there's also paint shakers.
Speaker 1 (30:36):
And it's like the home.
Speaker 4 (30:37):
Depot, the home Depot , patients, and now we could put
a hundred samples in there at atime.
Shake them all.
Exactly the same right.
Go and do something elseinstead of, you know, getting on
TikTok.
Speaker 2 (30:47):
Not like a shake weight, huh, no, no, shake and
bake, right, shake and bake.
Speaker 4 (30:51):
So we use that to mix to make sure everything's
consistent inside the lab.
And that's the life cycle of acannabis sample.
Speaker 1 (30:58):
That's perfect.
Speaker 2 (30:59):
There you have it.
Did you know that much wentinto your weed?
Speaker 4 (31:03):
All right.
Speaker 2 (31:03):
Well, gents, what did we think about weed science man
.
Speaker 1 (31:06):
I love it.
So, listen, let me kind ofclose with this.
First of all, thanks for havingus, of course, amazing.
I never expected this to bewhat I was looking at here.
I knew there was going to besome science to it, but I didn't
realize there was this muchinto the science part of it.
But when it comes to the food,okay, that's where she comes in.
So what I want people tounderstand and really realize
(31:29):
and a lot of people don't dothis when it comes to culinary
arts.
Culinary arts comes in a lot ofdifferent forms.
Whether you're getting aMichelin star or whether you're
making stuff at a bowling alley,it comes at different levels.
You're producing something forthe masses.
They're putting their trust inyou and the better you do it,
the better you're going to be,the better you're going to be
recognized.
Things like that For a chef ofany level to dig into and delve
(31:52):
into such technical aspects ofwhat you're doing, is a surefire
win right there, because thereare so many people who don't
really understand what it isthey're doing.
A lot of your clientele doesn'tdo what a chef does.
They send it to you, closetheir eye and they wait for
their 72-hour response and theyhave no idea what they're doing.
You can come in here, as youjust did, and literally break
(32:14):
down everything that goes intoyour product, and you can't make
a good fucking product if youdon't know what the process of
making it is.
For instance, if you're goingto be a Michelin chef, or you're
going to be a gastro chef, orif you're going to be a
molecular chef and break down abasil leaf to make it do six
different things other than bejust a basil leaf, you have to
really understand the process ofthat.
You don't need to know whatbasil tastes like.
(32:36):
You don't need to know whatbasil goes good with right.
You don't need to know what afoam does, but you need to know
how to break that down and thetechnical way of doing it, to
understand it so it does tastelike basil in the end.
That's one small example.
So what you're doing is you haveso much knowledge of what your
(32:57):
product is, so people just say,oh, she's got her book, she's a
weed chef, she's a weed chef.
They don't realize the amountof time, effort, fucking
knowledge, wisdom, constantlygoing out, dealing with
scientists and learning whatyou've learned.
So this is why we're wastingour time, if you would call it
(33:18):
that, because we're not.
This is why we're spending ourtime here in Las Vegas talking
to you.
You came to us in Virginia,intrigued me a lot, brought us
here and, with your help, gaveus a totally different insight
here of what's going on and theway that you're putting your
food out, your edibles, is muchmore than just you being a chef
(33:40):
and it's amazing and people needto understand that.
When you're going to buyproduct, look for people like
her who you're going to buytheir product from, people who
know what the fuck they'retalking about, and stop
entertaining fuckheads at anylevel of the chef world who have
just learned it because theywatched her do it yeah, you know
.
Stop stealing what the knowledgethat's already been done from
(34:01):
somebody else.
That's like Bayer putting outan aspirin and you buy the
aspirin version you took fromBayer's knowledge.
Same Same type of thing Happensto chefs all the time we get
wrapped up into it.
It sucks.
Speaker 2 (34:12):
Last words you can have my recipe, but the sauce
won't taste the same.
Speaker 1 (34:15):
That's right.
Speaker 2 (34:15):
And, at the end of the day, like my products.
I cannot push, I cannot put myproducts out to the masses like
when it when it has fuckeryingredients in it.
All my products are certifiedorganic and my partners at Eden
dispensary down in Florida fromsoil to my product, everything
is organic.
We are very focused on we'renot trying to give you more crap
(34:36):
and ailments that are going toput you in a doctor and get you
more pills and more side effects.
No, I'm trying to get rid ofthat.
Speaker 1 (34:44):
So, like Maury says, the test results are in.
The test results are in andthis is real.
Speaker 2 (34:51):
No offense to Biggie Smalls, but I do get higher on
my own supply and I trust myproducts.
There ain't nothing wrong withmy products.
My products are the bestproducts on the fucking market
Hands down, neck up right.
Speaker 4 (35:04):
Look, the great thing about Chef D and her products
are that she embraces thescience.
Right, embraces the science.
You have to embrace the science.
That's what cooking is right.
It's all science right.
This has to go with this.
Speaker 2 (35:16):
This has to go with that Baking is way different
than Chef de Cuisine.
It's way different frommanufacturing a ready-to-eat
product.
Everything.
There's levels to this shit, aswe always say, there's levels
to this shit.
Speaker 1 (35:25):
It goes deep, it goes deep.
This has been a great time, agreat thought, everything else.
I wish we could have seen someof the weed processes and stuff
like that, but this right hereis just bringing it all in and
the scientific uh, thebackground to all this and what
goes into an edible.
When I go to this little cbdstore and see that little gummy
and you don't realize how muchwork goes into it and I'm sure
everyone's putting in theirlevel of work.
(35:46):
However, innovators are makingit easier for them to do that,
and you guys, to me, areinnovators.
Thank you for what you do,thank you for your contributions
to the culinary world.
No matter what it is you'recooking is fucking fire, sunfire
, yeah sunfire.
We're honored to be here, soburn his perspectivehardt's
perspective.
Las Vegas, nevada 2025, greatclip right here.
(36:09):
I want that date to go downbecause who knows what happens
in 10, 15 years?
When we're still talking right.
Speaker 2 (36:14):
Right.
Speaker 1 (36:14):
And what's then?
Oh gosh.
Speaker 2 (36:17):
To see how much we've evolved and leveled up in the
industry.
It's going to be a beautifulthing.
Maybe you'll be testing yoursauces and everything for the
restaurant.
That's right coming absolutelyso.
Speaker 1 (36:24):
Again, thanks for tuning in, thanks for putting up
with us, thanks for ourmicrophone sounding different.
We are live in a lab scenario,so a lot of the you know a lot
of these live podcast things.
That's how it works.
That's when you know you'rewatching the real deal.
Have a good day.
Ciao for now.
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