January 31, 2025 • 33 mins
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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*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Marijuana.
Speaker 2 (00:01):
Smoke weed every day.
See, you got her attention realquick.
Speaker 1 (00:04):
We got all your attention now Say it with me,
marijuana.
Speaker 2 (00:06):
Marijuana, marijuana.
Speaker 1 (00:08):
Is that going to be in the topic at all today?
Speaker 2 (00:09):
So that is the topic today.
Speaker 1 (00:10):
Oh, that is the topic .
Speaker 2 (00:11):
I think that the topic today is something a lot
of people are going to beinterested in.
Because I've got my girl heretoday who is one of the best in
the industry when it comes tocannabis, cannabis cooking
formulations and everything thatinvolves cooking on high, which
we will get into.
So please, my darling,introduce yourself Hi there all
(00:32):
Literally hi there.
Speaker 3 (00:33):
I hope you all are happy and merry this fine
holiday.
My name is Edible D, aka theHappy Chef.
That's what THC stands for.
Speaker 1 (00:42):
The Happy Chef.
The Happy Chef Coming at youlive and direct with her boots
on.
Speaker 3 (00:47):
With my boots.
Speaker 1 (00:48):
yes, With your red-ass boots and looking hot.
So the best part about this islet me tell you a quick story
1997, 96, something like that.
Speaker 2 (00:58):
Okay.
Speaker 1 (00:59):
I never smoked anything.
I still, to my life, have neversmoked weed.
Speaker 3 (01:02):
Really Never smoked a cigarette.
Oh my God, she anything.
I still to my life have neversmoked weed.
Speaker 1 (01:05):
Really she's like challenge accepted, never smoked
, ever in my life.
For some reason it's like megoing into the damn water and
drinking the water and expectingmy 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 totake some of my buddy's weed,
just put it in some marinarasauce, cook it.
It didn't fucking work right.
(01:25):
So I thought that would workright.
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 ofthe weed, a bunch of buds, and
put it in there and made italmost 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 (01:47):
It didn't work because you didn't decarb it.
Man, I'm sorry you got todecarboxylate the herb you got
to activate it, but it's inthere though.
Well, you see, you got toactivate it.
So, all right, you have toactivate the compounds.
Heat.
So you do that when smoking,when you light it on fire, right
?
So you light it on fire andthen you get high from the
inhalation.
That's how the medicine getsinto your body, through your
(02:08):
lungs, into the bloodstream.
Speaker 1 (02:08):
So it's an oil, basically breakdown.
Speaker 3 (02:10):
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, likethe, I put in the food before I
cook it or infuse it intoanything I make.
Speaker 1 (02:27):
So you're rendering, basically.
Speaker 3 (02:30):
Yes.
Speaker 1 (02:31):
And pulling extracting oils Correct.
Those oils are live and that'swhat's going into the food,
correct?
So why didn't that?
What was wrong with my sauce?
That I was?
Speaker 2 (02:38):
making.
It was already dried.
Speaker 1 (02:40):
What happened?
Why did that not extract?
Speaker 3 (02:42):
There's a lot of variables.
That could happen, like itcould have been, that the herb
was too dry or lower potency,because when I extract it, I'm
literally when I extract fromthe plant matter.
It goes from 25 to 30% to up tohigh 90s.
So, I'm working with literallythe highest potent gold out of
the babies.
Speaker 1 (03:00):
The best quality, the best results, the best exactly.
Speaker 3 (03:02):
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 lowerpotency.
No-transcript the antioxidants.
(03:29):
You're getting all thebeautiful things.
Speaker 1 (03:30):
That's how these cbd oils and stuff are legal.
Speaker 3 (03:32):
Yeah, that's one of the compounds, one of the many
in there, you know there's.
There's quite a few, especiallywhen you get into terpenoids
and flavonoids and you know, andgoing on and and that's kind of
what differentiates the plantsand the strains, whether it's
cannabis sativa or cannabisindigo or when you're working
with a hybrid.
It's all about the compoundsthat make everything.
Speaker 2 (03:50):
It's a lot of science , y'all.
Weed science, weed science.
Speaker 1 (03:55):
But in order to have this weed science, you have to
have cooking knowledge.
Speaker 3 (03:58):
Yes, okay, great, absolutely.
Speaker 2 (03:59):
You have to bind it.
You have to bind it with thefat, you have to bind it with
the fat, you have to make itbind.
Speaker 1 (04:03):
You have to make the fats work, the acids work.
I'm sure there's some acidsthat go against it.
Speaker 3 (04:07):
And they change the compounds as well as your body.
Speaker 2 (04:09):
Fruit like fruit too.
Speaker 3 (04:11):
Yeah, as well as your body, because when you do
inhalation, that's THC.
When you ingest it, the liverchanges the THC into what's
called11-hydroxy-tetrahydrocannabinol.
The liver changes the THC intowhat's called
11-hydroxy-tetrahydrocannabinol.
Speaker 1 (04:25):
Okay, that's what she said.
Speaker 3 (04:27):
So it I'll say it again With your boots
11-hydroxy-tetrahydrocannabinol,all right.
So when you have that, thatliterally is what makes cannabis
that much more potent and laststhat much longer.
It's why, like you know, it'sthe variable of like like.
I smoke and I'm high for threehours, versus I ate an edible
and now I'm stoned and asleepfor two days, depending on the
(04:47):
edible, you know.
Okay, so I can make it last, Ican dose you to where it lasts
from six to eight hours, or youcan 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 inthe end.
Speaker 1 (05:01):
So you had to work with some chefs to get that
knowledge of that stuff.
I'm sure it just didn't come toyou and I would imagine and
correct me if I'm wrong youdidn't start as a chef or
anything and then moved intoweed no weed, no Bartended.
Speaker 3 (05:14):
No, me and this beautiful woman right here.
We bartended and I ran.
I was assistant manager ofScotty Quick's back then as a
restaurant on Granby Street andI worked with Jamie Carell and I
was actually infusing, then, ofcourse, fracturing every law or
two, because this was back in2000.
Speaker 2 (05:32):
Yeah, it was before, but you have to tell them why
Before laws were a law.
Speaker 3 (05:35):
Oh yeah, well, I still, when I got into the
industry and I moved west, Istill, you know, we were doing
what we were doing in themedical market and we didn't
have labs.
So, literally, when I started,I used to write.
I used to write my edibles astimes four, super strength, you
know, we didn't have there wasno milligrams or anything
because we didn't see the labtests.
So, like when the labs open,when steep hill opened in 2015,
(05:56):
we all had to get really good,really fast or we couldn't sell,
because the second that theStates got a hold of it and
regulations got a hold of it, ifyou couldn't make, if you had
30,000 gummies in that batch andevery 30,000 gummies were not
at 10 milligrams, you could notsell.
Speaker 1 (06:11):
And that's expensive.
You had to get technical quick.
Speaker 2 (06:14):
Very fast.
Educated I think that peopleneed to know, though, why did
you start in that?
Because that's, you know, Imean kind of the origin story of
why you started cooking withcannabis.
I, you know, I mean kind of theorigin story of why you started
cooking with cannabis.
Speaker 3 (06:24):
I was always more of a.
I was always more of a wee girl.
I was always more of a greengirl, along with my sister.
Actually, the first potbrownies I ever made was with my
best friend, dory Nahi now DoryBailey and and my sister Amber.
And my sister got diagnosedwith lupus and, you know,
because of her job, she couldn'tlike she had to stop doing
cannabis, which is, you know,because of her job, she couldn't
like she had to stop doingcannabis, which is, you know,
(06:46):
lupus With anti-inflammatoryproperties, like cannabis.
It could have been so healingfor her, but because of
legalities and everything, shewas on steroids.
She was on all kinds ofmedicine.
She ended up dying from alethal dose of prescription
drugs that should not have beencombined together.
That's horrible.
Speaker 1 (07:03):
Here.
Speaker 3 (07:04):
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 kidneysI mean.
I was even drinking rumplemints I called it bartender's
mouthwash, you couldn't tellthat.
I was drunk guys.
No one can tell no one knewthat was rumble music.
No one knew.
No one knew, and you know I hitit well.
(07:26):
And then, you know, when I wentto the hospital, I kind of woke
up and I decided I was like youknow what I want to go out west
People are doing this.
Out west People are doing whatI did and you helped being good
at falling in love.
Speaker 1 (07:44):
I stopped that now.
Speaker 2 (07:47):
She just got off that train.
Speaker 3 (07:49):
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 (07:57):
That's a fact, so that's your man.
Speaker 3 (08:00):
That's your girl.
Speaker 1 (08:01):
To call yourself a chef.
The involve yourself withpeople 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 (08:15):
The recreational market is very easy.
Speaker 1 (08:17):
So how do you become— the medicinal market is a
little challenging.
Sure.
Speaker 3 (08:21):
And, like I was telling you, I could also
isolate compounds.
So you work with distillationand when you're like microwave
terpene extraction, when youisolate all the compounds to
make it just CBD, which is, youknow, more legal and safe, or
you have just CBN, which isgreat for like sedation and like
nighttime, you can isolatethose compounds and, again, like
I said, suspend them in anessential fatty acid like hemp
(08:43):
seed oil, and then the patientcan get all the benefits, like
that would make a Parkinson'spatient or an epilepsy patient
stop shaking without actuallygetting stoned, so that they can
do their day-to-day, every day,without actually getting
blasted.
Speaker 1 (08:56):
When you pull out a compound, that's what's hard.
Getting people high is easyRight.
So when you pull out a compoundand get rid of those elements
that make one high right, isthere a byproduct that can get
you high from that, or is thatwasted?
Speaker 3 (09:11):
If I activate it absolutely, but I can also
remove it.
Speaker 1 (09:14):
So guess what I'm saying is here's, I guess, a
button hypothetically right.
And you extract what you needout of that to get the compound
you need to get what you'regoing for.
Non-high right.
Is there leftover or reallygood residual shit from that
that you can get blown away from?
Speaker 3 (09:33):
or does it all go into that, and that's just the
way you went with it.
When you're dealing with areally good happy chef, or a
very good weed chef, or can ofchef, as we call ourselves,
nothing goes to waste.
Speaker 1 (09:40):
We keep everything Like a chef house.
Speaker 3 (09:43):
And that's why my partnerships end up being so
good, like my claim to fame, myfirst cookbook that I wrote,
which was the Happy Chef ExpertCannabis Cookbook.
I did a collaboration withB-Real of Cypress Hill and I
worked with him and all theCypress Hill, b-real TV Dr Green
Thumb family and I worked withhis master grower, which is
named Kenji Fujishima I knowthat's a mouthful too.
Speaker 1 (10:02):
The good thing is, I've heard of this name.
Speaker 3 (10:04):
Kenji oh, he's a boss , he's an OG.
That is my brother and likeworking with him.
He would always say I grow itand she makes it expensive
Because the thing is is whenthey grow it.
They can only sell it assmokables, right, and they'll
take like the bottom bits andthey'll make the pre-rolls, you
know, for all the lazy peoplethat don't know how to roll a
joint or don't want to roll ajoint, and then you have like
the eights, the ounces, etcetera.
(10:24):
Do it with it.
No one's going to buy herb toroll up if it's not trimmed
right.
Perfect, the beautiful frostynugs.
You're not going to be able tosell it.
So what do you do?
You give it to the chef andthen I can turn it into XYZ
products and make hundreds ofdifferent products out of
everything that's left over.
Speaker 1 (10:43):
So basically, what you used to call shake back in
the day is you shake and bake.
Speaker 3 (10:47):
I shake and bake.
Shake and bake While bakedChicken in there.
Shaking and baking While baked.
Double baked.
Speaker 1 (10:52):
You mentioned working with Cypress Hill and Be Real,
these guys are legendary namesin 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 towork with them probably puts you
in line or in front of someserious people in the industries
.
Oh yeah, including chefs in therestaurant.
Speaker 3 (11:12):
Oh yeah, guy Fiori, he was awesome.
I love that fool.
He was so great.
Speaker 1 (11:17):
So you have a lot of that's what I'm asking you.
Next, I guess, your connectionswith the culinary world.
Yeah, when did you go?
Did you ever fall in love withthat and kind of go that way a
little bit, or was it alwaysabout the?
Speaker 3 (11:27):
weed, always, always.
And I, like you, know chefs.
You know if you're a friendwith a chef, you'll never go
hungry, and everybody loves aweed chef.
And so I lived in Las Vegas,which is like food capital of
the world.
Every restaurant's bestrestaurant opens up a location
in Vegas.
I was spoiled Like, oh HappyChef is here.
Did you bring me anything?
Of course I did, chef.
Speaker 1 (11:46):
No worries, and crab meat and crab legs, yeah, yeah,
of course.
Speaker 3 (11:49):
I got to know tons of amazing chefs throughout the
city, and then I also got towork with a lot of amazing
artists.
I got to work on Snoop Dogg'snetwork on Mary Jane.
I did a show with him calledSmoke in the Kitchen.
I made my bacon, weave, grilledcheese and stoner spice cider.
That was a very delicious combo.
Speaker 1 (12:04):
And you were on TV on the show as well.
Speaker 3 (12:05):
Yes, Cooking on High.
Speaker 2 (12:07):
Cooking on high, which we've seen Like a reality
show and, for people who haven'tseen it, same as any cooking
competition, but it was fun.
Obviously, again, I'm thesafest, tony, and you've tried
for 20-some years to try and getme high and it's still like I'm
just like no, I'm good.
Speaker 3 (12:24):
There's some friends like her and she can call me and
I'll be in Amsterdam.
Hey, all right, dee, I'mtotally ready to get high now I
will fly to you.
Speaker 1 (12:33):
I will fly my happy ass to the wild flame.
The clock has ticked.
Speaker 3 (12:39):
I want to be the first one that doses you, and
it's because I am a professional.
I know exactly what I'm doingand I know how to dose you right
.
Speaker 2 (12:46):
Everyone's had a bad edible experience.
People don't understand that.
Speaker 3 (12:50):
I've had a bad edible experience.
Yes, people don't understandthat, and I've had to speak on
panels to keep edibles aroundfor like the last 10 years
because they almost banned usfor like child-friendly molds or
whatever.
It's all about the childrenLike they're putting weed candy
in your Halloween.
No one is getting rid of theiredibles to your children on
Halloween.
It's too expensive.
So, and if the kid got into it,that is your fault.
Speaker 2 (13:18):
Just like keep your booze away, keep your guns
locked up, keep your weededibles away, keep your cocaine
in the sock drawer.
Yeah, stop fucking around likeit's crazy.
But to watch you develop withthe science of everything.
Because it was like and Ididn't understand it and I told
him like again, I'm not.
I'm not a marijuana person, Ilike alcohol.
That's always been my thing.
But when you talk about it itmakes me excited because there
is science.
And when she was like well, youhave to have this dose.
And if you eat an apple beforethis shit, like and I'm like,
what the hell is this Like?
Speaker 3 (13:39):
I don't understand any of it.
What you eat definitely affectsyour high.
What you eat, which is why Ilove the whole culinary aspect
of it because of terpenes andbecause there's terpenes in food
.
There's beta-caryophyllenewhich is in black pepper, and
then there's myrosine which isin mangoes and you have limelene
which is in citrus foods andstuff.
So when you're working withthat, you could actually enhance
.
I call them enhancements.
(14:01):
So if I'm working with like allmy products are organic, so I'm
working with organic flavors,so I have organic mango that I
add in.
That organic mango that I addin that organic mango pumps up
that medicine like times three.
Speaker 2 (14:14):
Y'all know that.
No, nobody knew that here.
Speaker 1 (14:21):
From a chef's perspective, it's good to hear
you speak about all these termsand stuff, because, as a chef,
we speak them and to hear youtalk about it.
I know you know what you'retalking about.
When it comes to the food sceneand using the word chef,
because people don't understandthe science going into it.
There's a lot to it.
It'd be like if I had to growmy own herbs and then turn them
into the food I have the luxuryof turning it into food.
(14:42):
You have to have the weeddoesn't just pop up.
You can't just put a planterfull of basil outside in a weed
plant.
If you could, somebody wouldsteal it as soon as it was ready
anyway, there's so many thingsthat you have to do to build
from being a bartender at ScottyQuick's to the knowledge you
have now.
There's a lot going on there.
How many years is that span?
Speaker 3 (15:04):
2006 to now.
I'm not giving away my age.
Guys.
Weed takes me back.
I'm going back in years now.
Speaker 1 (15:11):
Sure Like.
Speaker 3 (15:11):
Benjamin.
Speaker 2 (15:12):
Button on that Right, it's okay.
Speaker 3 (15:13):
Benjamin, that's what weed does.
It keeps you young because weedcures stress and anxiety, and
that shit will age you yeah.
Speaker 1 (15:19):
True.
When you go through thesethings and find are you dealing
with the government a lot morenow that there's so many people?
Are the amount of people comingin diluting it, making it more
hard for you?
Because, they have to put moreimply, more rules and bullshit.
Speaker 3 (15:34):
Yes, and it's also taking the quality down.
And that's one of the mainreasons why I came back to the
East Coast, because the WestCoast got so oversaturated,
because the government in theStates, when it went
recreational, everyone getsgreedy and then they give out
too many licenses and then wehave all these.
We call them chads.
Chads are like your Karens, butthey come into the industry and
they have no idea what they'redoing and they hire the best and
(15:56):
then they don't listen to youper se and they just care about
making money.
They just care about the bottomdollar.
So the quality of the cannabisgoes down and they start making
what I call like Walmart weed.
It tastes like cardboard, it'sover, cured dried it has no you.
Cured dried it has no, you know, has no love in it.
And then I and I and I got thehonor of working with craftsmen
like craft cannabis art artisans, you know like, like hash
(16:17):
makers, like frenchie cannoli,you know like.
You work with these legendsthat really care about what they
do.
And then you have, like, thewalmart versions that have just
taken over, and so they gave outso many licenses that the mom
and pops places started closingdown and now it's just those big
corporate names.
And when they did that, youknow like now more of the
craftsmen are moving to the eastcoast because it hasn't gotten
tainted yet in some states, likeflorida, who that's?
(16:39):
My 19th kitchen that I built isin florida.
I feel like they're doing itright 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 theway, with what agriculture and
the government has done to ourfood, everybody has an ailment.
Speaker 1 (16:55):
That's a whole other story.
Speaker 3 (16:55):
Everyone has an ailment that cannabis can help.
You know, if they choose it,because it is your choice and
everyone should deserve, andthey deserve that choice.
Yeah, like I don't want to beon that pharmaceutical, I don't
want to be on those benzos.
I want anti-anxiety that isn'tgoing to give me all these other
problems, side effect and theyshould have it.
Speaker 1 (17:11):
You would think, or I would think, that somebody in
your position, without knowingthe details, would be
anti-government.
Do you find yourself?
You're pro-government becauseyou want to help you.
Help them, help you.
That is a bombshell question, soI mean there's a point in time
where you're younger and you'relike fuck this, we're going to
do this.
And then there's a point whereall these chads come along and
(17:31):
the chads start pushing you outa little bit, but the good news
on that is you're always goingto be worth more than them and
it's always going to come backaround.
Speaker 3 (17:37):
They always come back .
It's going to come back around.
Speaker 1 (17:40):
But back to the government thing.
Are you finding yourself as yougrow in this with your
knowledge and experience?
Speaker 3 (17:55):
being more of a relationship with our government
, though.
You know, that's kind of whythe declaration of independence
was even, you know, written onhemp paper to even begin with,
you know, and then all of asudden, they prohibition,
happened, they bastardized.
It used to be like how everyfarmer had to grow hemp and
cannabis, and which is whythere's and there's,
endocannabinoid systems.
It works great with our, likewhen they start using it for
animal feed, that's really goingto change the game, but I would
(18:18):
like to be able to have thegovernment do the right thing.
It would be awesome.
I just haven't seen them do ityet.
I'm curious to see what thisnew administration is going to
do with the food, with what RFKkeeps talking about.
I'm going to do with the food,with what RFK keeps talking
about.
I'm going to wait for thatbefore I really answer that
question we're going to have todo another podcast.
Speaker 1 (18:34):
Do you ever find we will?
Do you ever find yourself?
I guess what I'm getting at isdo you find yourself wanting to
guide them, to give them theinformation they're lacking?
Yes, because you know they are.
Speaker 3 (18:42):
Yes, I've had to speak with General Assemblies
just to kind of have them adoptthe regs, because they're trying
to figure it out and they'rejust like everybody else.
We don't want to ask for help,we're just, you know, like no,
there's states that we alreadyknow what works and what doesn't
.
I know what sells and whatdoesn't, and I know what works
and what doesn't.
We know the proper way to do itand we know that you're trying
to cut corners.
So don't cut corners.
(19:03):
You can't reinvent the wheel.
It's not done, and you know.
It would be nice if they hiredmore consultants as, like the
government, the state governmentwould do that to actually do it
right.
Speaker 1 (19:13):
What type of foods do you cook?
Now back to this.
I'm just getting the chef thingon my mind.
Speaker 2 (19:16):
I know he's excited about the food, so what type of
foods do you consider Like?
Speaker 1 (19:20):
when I'm thinking about infusions, I'm thinking
about you coming in here and wedo an actual dinner and infuse
real food, I'm down.
I'm talking about prime cuts ofmeat, demi-glace, all that
stuff.
That's what I'm talking about.
But on the normal spectrum offood, what is it a weed chef is
really producing?
That's turning the profit youneed to make to continue on
(19:40):
moving.
Where does the popularity rest,really?
Speaker 3 (19:43):
Well, I'm glad you asked that question because that
would be nice when that kind ofdoor opens.
But right now I makeready-to-eat food, so
shelf-stable gummies are alwaysthe top seller, high seller.
I do tinctures, tonics, I dobeverage enhancements, I do
fruit leathers, pretty muchanything in this package
ready-to-eat that has a shelflife between six months and a
(20:03):
year.
That's what I do Jerky-stylestuff, I stay away from baked
goods because the plant, Becausethe plant, actually the oil,
actually dries it out.
And I am such a perfectionistif that brownie is not moist and
delicious when it comes out andyou get it and it's dry Because
it does Like.
The shelf life on baked goodsis like two months, wow, and you
know, for a soft cookie it'slike two months, if it's a hard
cookie, four.
Okay, you know, and that shelflife, I don't like that timeline
(20:25):
.
Speaker 2 (20:27):
Yeah.
Speaker 3 (20:27):
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 youknow, uh, catering and stuff
like that I would like to see.
I would like to see restaurantsstart opening like infusion
restaurants, even with CBD.
I would like them to have, uh,even non-alcoholic beverages
that are infused because youknow, say you don't want to
(20:47):
drink, or like I'm a lightdrinker, I'm a one and done kind
of girl, but if I want to goout and do something social, I
could drink a hell of a lot ofweed.
Yeah.
Speaker 1 (20:56):
You know so.
So us speaking about an infuseddinner is not off the table.
Speaker 3 (21:01):
No, definitely not.
Speaker 1 (21:02):
Now would that be something they walk in, they
walk out, half lit off their ass, oh no.
Speaker 3 (21:05):
If you dose it right.
We do like a five-course mealand we kind of do like more of a
microdose thing, so that by theend of the dinner they're dosed
no more than like, say, 15, 20milligrams.
Speaker 1 (21:13):
I want to get in on this Right I know it's
fascinating.
Speaker 2 (21:20):
And again, it's fascinating to me and if that's
why I, said.
Speaker 3 (21:22):
That's why I want to be your first.
I want to be your first.
Speaker 2 (21:24):
She wants to be my first.
I want to dose you right.
Speaker 3 (21:25):
You want to pop my cherry, I don't trust me, no.
Speaker 1 (21:28):
So tell me about this you have Be Real, and who else
have you worked with?
Of high profile.
Speaker 3 (21:34):
Oh goodness, that's a long list.
Let me see.
I worked with Dana Rockwilder.
I met him with Him, with MissyElliott he Rock Wilder.
He worked with Method man andRed man, both great guys.
I worked with Snoop, as I said,guy Fury, george Clinton, the
Parliament Funkadelic.
I toured with them for a minuteDude.
Speaker 1 (21:53):
George and the.
Speaker 3 (21:54):
P-Funk.
Shout out to all y'all Benzel,I love you, scotty, I love you
Star Child.
Speaker 1 (22:02):
George Like uh.
Gotta have that fun Ow.
Speaker 3 (22:09):
He's.
Every platinum banger was evermade by that man, Of course I
mean it's Atomic.
Dog.
Speaker 1 (22:13):
That's where Snoop Doggy Dog even came from All the
samples, all the samples, allthe samples and Living in.
Speaker 2 (22:21):
Vegas helped because you knew you did VIP out there.
Speaker 3 (22:24):
Everybody was there Because I lived half in Vegas
and half in LA and so likeliving in LA, you know, I paid a
fortune for a shoebox.
Living in Vegas, I got a nicebit of square footage and I got
to see everybody and even halfof Cypress Hill, even like
Sendog and their manager, traceboth moved to Vegas and Snoop
Dogg even moved to Vegas too.
So lot of people started kindof getting out of the high taxes
of California.
Speaker 1 (22:44):
And you were just dealing with them on a normal
daily basis, basically producingor cooking their you know,
taking care of that stuff forthem.
Speaker 3 (22:51):
Yes.
Speaker 1 (22:51):
So when you go around to do this, you have to find a
high quality.
Do you grow as well?
Speaker 3 (22:57):
I dabble in it.
I leave that to my brothers whoare the professionals, Kenji
and Ash.
Speaker 1 (23:02):
But you have a link, a direct lineage to it.
Yes, Okay, kenji and Ash, butyou have a link, a direct
lineage to it.
Yes, okay, so you have your ownproduct, the grow house, and
the starting product matters.
Speaker 3 (23:11):
So like pairing the best chef or a good chef with
the best growers, because youmake my work easier, if you're
not the strongest cultivator,then your stuff gets lower
potency.
The lower the potency means Ihave to put that much more oil
in, and you know this as a chef.
When your increments startgoing off, it messes your whole
recipe up, you've got to tweakeverything.
Speaker 1 (23:30):
Also, if you're adding more oil, you're probably
getting it from a differentextraction, so it's not going to
hit the same way.
Now you've got two mixes.
Speaker 3 (23:35):
There, you go See.
Speaker 2 (23:39):
Chefing is chefing.
Well, as a professional, youdesign and build kitchens.
So she actually builds kitchensfor us.
I build cannabis kitchens.
Speaker 3 (23:46):
I build manufacturing kitchens, which is way a
complete opposite floor planthan like a chef de cuisine
kitchen.
Speaker 1 (23:51):
Sure.
Speaker 3 (23:52):
Because you know like I'm working with things that
aren't that high temp and alsoyou have to have an assembly
line and you have machines anddepositors and you know A lot of
extraction and then you havethe extraction lab and that's a
whole other baby.
If I'm extracting withhydrocarbon, or if I'm doing
ethanol extraction, or if I'mdoing like a more artisanal form
of extraction, like bubble hashrosin or something like that,
you know, like all mattersmatter.
Speaker 1 (24:13):
Sure, all matters matter.
All matters matter.
I love it.
All matters matter.
I think it's cool.
Speaker 2 (24:19):
I'm always fascinated .
That's why I let you just talk.
Speaker 1 (24:22):
I definitely want to experience this with you, so
before you move on to your nextpart of life.
I want to do this.
Speaker 2 (24:29):
Guess what's happening in the Loochie kitchen
.
Speaker 1 (24:31):
Hey, listen, I never said I would never eat it.
I just don't smoke it.
Speaker 3 (24:34):
See.
Speaker 1 (24:34):
There you go.
Speaker 2 (24:35):
It could be a totally different experience.
In that sense, yeah, sure, Imean, is it a difference?
Speaker 3 (24:42):
And I appreciate that .
And you know like I, you knowI've chiefed with the best.
You know, like I've smokedfatties when you hit a scalabar,
that you know six foot bong,that Cypress Hill tours, and you
know, then you throw upafterwards, you know you hit it.
Speaker 1 (24:56):
Yes, you got your red boots on.
It's fucking throw up time,baby.
Speaker 3 (24:58):
You know, I've definitely smoked the best, but
now, like as of recently, liketwo and a half years ago, I
suffered a pulmonary embolism soI 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 chefand I'm all, I'm edible d always
nice, I love it.
Speaker 2 (25:16):
Edible d and so talk about what you have coming out,
because I know you have.
I mean, you've worked onformulations for some of the
biggest names in the industry.
Speaker 3 (25:23):
Yes.
Speaker 2 (25:24):
But you are getting some more of your own product
out there.
Speaker 3 (25:27):
I got my own products coming right now.
I've got Happy.
I got Happy launching down inFlorida the Happy Chef products
with my partners Eden down there.
Welcome to the garden.
Speaker 1 (25:36):
What's up, eden?
I like that, hey.
Eden, eden, eden.
Speaker 3 (25:38):
Eden, eden, eden, eden, we're going to pump it all
out.
Speaker 2 (25:42):
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 (25:47):
hold on the bar.
There's a bar.
There's a bar where everybody'snaked.
Speaker 1 (25:50):
I think it's called the bar, that's where you're
coming from.
Speaker 2 (25:52):
We should totally have the party there.
You should have the launchparty I've got to call.
Speaker 3 (26:00):
Dean Nelson I.
It's the name of that bar inthe Keys.
You've got to find it One mileto Wall Street.
It's like in the middle.
Yes, I know exactly where it isand people wander in there, not
knowing what it is, and thenthey're like oh shit, you find
out real quick.
Speaker 2 (26:12):
No laws, oh so fun, it'd be fun, so yeah.
Speaker 3 (26:13):
So that's launching and you have your cookbooks that
are still out there I actuallypsychedelic cookbook that is
called Follow the White Rabbit,the Happy Chef's Guide to
Wonderland, and then I have butthe thing that I'm Were you high
when you wrote it.
Oh, I'm high right now.
I love it, but I also I'm veryhonored.
(26:34):
I've actually been working onthis baby for five years and I'm
working on it with an amazingdoctor and he's an MD, an
anesthesiologist, and his nameis Dr Timothy Beckett, and he
actually uses cannabis in hispractices too.
He works in rehab facilitiesand he gets people off of benzos
and opioids with using cannabisand anesthesia to kind of like
put them under and get themthrough the worst detox because
(26:56):
it's the most painful for themat the very, very beginning, and
then we put them on a regimen.
So I'm actually co-authoringwith him a textbook.
Speaker 1 (27:03):
Literally it's called Manufacturing Cannabis, the Art
of Cannabis, alchemy, and thatis due to be coming out next
year, so that's a big projectand you have to be specific.
That's a big one, that's 467pages.
It's got to be technical,precise, very technical.
You have a lot of eyes on it.
Speaker 3 (27:23):
Yes, very technical.
You have her husband's work.
I've contributed to it.
I'm also putting it in front ofa lot of eyes, a lot of great
minds, before it even comes out.
Speaker 1 (27:32):
So right now it's in all editing so are you a pioneer
in a sense, are you pioneeringthis movement in a sense?
Speaker 3 (27:40):
I don't call myself that, I've been called that, but
I like to look at it as, likeyou know, I'm still a student.
You know, I'm always still astudent.
Speaker 1 (27:48):
That means you're a pioneer.
I couldn't call myself a master.
Speaker 3 (27:51):
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 (28:04):
We're still learning all the time.
I'm learning right now.
You're high right now, I'mlearning right now.
So it's the same thing I'm highand learning.
Of course, high on learning.
It's an amazing thing, andtalking about it is just even
better.
Speaker 2 (28:15):
Like I told you, it's fascinating.
Speaker 1 (28:17):
I love when you talk about it.
Speaker 3 (28:19):
I love the fact.
I'm not even a weed person, butyou talk about it in a way that
you make me want to try it.
Speaker 2 (28:25):
Well, you make weed smart and sexy, and that's very
hard.
Like to make something toelevate it to the level where
it's like it is an intellectualconversation and people
associate it with being likestoned and eating Cheetos all
the time, like you're notelevating it to the conversation
of medical use and treatingpeople with diseases that can't
inhale marijuana.
So you're making edibles sothey can actually alleviate pain
(28:50):
because they can't take certaindrugs or interactions and
you're offering a product that'snatural and can be done the
right way.
But the sad part is, I mean,you know, there's always
somebody who ruins it forfucking everybody.
Speaker 3 (28:58):
There always is, there's always one.
Yeah, and that's why I saidlike dosing is the utmost
important, you know.
And that's why I said likedosing is the utmost important,
you know, and that's why, likein my books my books are very
unscientific Like I put boilingpoints of your terpenes and
their flash points of yourcooking oils and your smoke
points, so you don't damage thecompounds and then make
something carcinogenic.
Speaker 1 (29:19):
Which could happen so quick and easy, you know.
Speaker 3 (29:22):
And you look at all these other cookbooks and that's
kind of like before I wrote myfirst cookbook, I got all of
them.
I got all the weed cookbooksthere was and I'm just all like
no one's giving me shit.
They all have the same formulaFour sticks of butter and an
ounce of weed.
Well, that doesn't tell me shit.
Yeah, and you know that's this.
Speaker 1 (29:49):
Shit happens too much it's too much.
Speaker 3 (29:51):
So you know you have to at least educate yourself to
know, like, to know how to doseyourself, and you need that.
You need that knowledge as apatient too.
So, like, and, and I thinkknowledge and education is the
most important thing that needsto come out and it needs to be
strong, and that's and that'swhy I try, when I do things like
this with with amazing peoplelike you, I try to make sure
that I at least touch on thescience, at least talk about,
(30:11):
give you some kind of knowledge,to get you curious, to educate
yourself, to possibly get you onmore of, instead of a
pharmaceutical path, more of anutraceutical path or more of a
holistic path, and maybe, maybethis can help you.
Speaker 1 (30:24):
Right, find something in it for you.
Find something in it for you,right, fascinating.
So when I was young, I likeddoing drugs, don't get me wrong.
I just never smoked weed, andit's it's it's always been,
because I thought it might getin the way of my cocaine habit,
cause it didn't smell the same.
Speaker 2 (30:36):
And I was like you know, this doesn't smell the
same.
Speaker 1 (30:39):
What is this?
But uh, you know there's somany topics that you can talk
about in how we went from how wejust did it recreational right
to, of course, now I'mcompletely clean and all, but
that is one thing.
I just never smoked it, so Inever had a to you about it.
(31:02):
On the other end of it, though,introducing it to food and
things, I guess it could becomerecreational at that point, Done
right.
Speaker 3 (31:11):
Done right, but when?
Speaker 1 (31:12):
you're doing it with food and having.
Now it becomes an experiencewith a side effect, a good one,
A good one Same as drinking.
Speaker 2 (31:20):
I mean it's, you know , I mean your experience.
Speaker 3 (31:21):
If you're someone who can't have alcohol, you can't
have alcohol.
Speaker 2 (31:23):
You can drink too much and now you have alcohol
poisoning Sure if you'redrinking an amazing, it's a
natural way to experience thatRight if you're drinking an
amazing bottle of wine.
Speaker 1 (31:29):
There's a good chance you're going to walk into a
wall.
Yeah, Doesn't mean the wine wasnot good.
However, if I can eat a nicedemi-glace over a lamb chop that
had been infused.
And feel that didn't have tospend all the money on the wine,
so you're getting the same dealback and forth.
It's probably the best level ofentertainment you can possibly
have.
I'm for it.
I'm here for it, let's cook.
Speaker 3 (31:48):
I co-sign on D all the above.
Okay, Good.
Speaker 2 (31:51):
All right, well, tell everybody where they can find
everything, because I know theyneed to know more knowledge All
right.
Speaker 3 (32:07):
You can find me Facebook X or Twitter, whatever
you want to call it.
Now Find me at EdibleDcom andthe Happy Chef Co.
And then look for my happyproducts.
They're coming to a state nearyou because I am bringing
happiness to you.
Speaker 2 (32:15):
That's it Organic.
That is a promise.
Organic, everything is organic.
Speaker 1 (32:19):
That is my promise.
Speaker 2 (32:20):
It is my promise, Well.
Speaker 1 (32:21):
Bernhard's perspective.
All of our followers, listeners, appreciate you coming here.
What an amazing day.
We know you flew in.
Speaker 2 (32:31):
Your arms must be tired.
Speaker 3 (32:33):
I'm flying high, she always high.
Speaker 2 (32:34):
High on the sky we bid you adieu.
Speaker 1 (32:36):
Thank you so much for coming in.
We're going to do this cookingand we're going to film it,
record it.
Team stoke, we're all back hereshaking our heads this is time
for this, let's do it, let's doit.
So ciao for now, ciao, ciao.
Marijuana.
Speaker 2 (00:01):
Smoke weed every day.
See, you got her attention realquick.
Speaker 1 (00:04):
We got all your attention now Say it with me,
marijuana.
Speaker 2 (00:06):
Marijuana, marijuana.
Speaker 1 (00:08):
Is that going to be in the topic at all today?
Speaker 2 (00:09):
So that is the topic today.
Speaker 1 (00:10):
Oh, that is the topic .
Speaker 2 (00:11):
I think that the topic today is something a lot
of people are going to beinterested in.
Because I've got my girl heretoday who is one of the best in
the industry when it comes tocannabis, cannabis cooking
formulations and everything thatinvolves cooking on high, which
we will get into.
So please, my darling,introduce yourself Hi there all
(00:32):
Literally hi there.
Speaker 3 (00:33):
I hope you all are happy and merry this fine
holiday.
My name is Edible D, aka theHappy Chef.
That's what THC stands for.
Speaker 1 (00:42):
The Happy Chef.
The Happy Chef Coming at youlive and direct with her boots
on.
Speaker 3 (00:47):
With my boots.
Speaker 1 (00:48):
yes, With your red-ass boots and looking hot.
So the best part about this islet me tell you a quick story
1997, 96, something like that.
Speaker 2 (00:58):
Okay.
Speaker 1 (00:59):
I never smoked anything.
I still, to my life, have neversmoked weed.
Speaker 3 (01:02):
Really Never smoked a cigarette.
Oh my God, she anything.
I still to my life have neversmoked weed.
Speaker 1 (01:05):
Really she's like challenge accepted, never smoked
, ever in my life.
For some reason it's like megoing into the damn water and
drinking the water and expectingmy 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 totake some of my buddy's weed,
just put it in some marinarasauce, cook it.
It didn't fucking work right.
(01:25):
So I thought that would workright.
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 ofthe weed, a bunch of buds, and
put it in there and made italmost 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 (01:47):
It didn't work because you didn't decarb it.
Man, I'm sorry you got todecarboxylate the herb you got
to activate it, but it's inthere though.
Well, you see, you got toactivate it.
So, all right, you have toactivate the compounds.
Heat.
So you do that when smoking,when you light it on fire, right
?
So you light it on fire andthen you get high from the
inhalation.
That's how the medicine getsinto your body, through your
(02:08):
lungs, into the bloodstream.
Speaker 1 (02:08):
So it's an oil, basically breakdown.
Speaker 3 (02:10):
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, likethe, I put in the food before I
cook it or infuse it intoanything I make.
Speaker 1 (02:27):
So you're rendering, basically.
Speaker 3 (02:30):
Yes.
Speaker 1 (02:31):
And pulling extracting oils Correct.
Those oils are live and that'swhat's going into the food,
correct?
So why didn't that?
What was wrong with my sauce?
That I was?
Speaker 2 (02:38):
making.
It was already dried.
Speaker 1 (02:40):
What happened?
Why did that not extract?
Speaker 3 (02:42):
There's a lot of variables.
That could happen, like itcould have been, that the herb
was too dry or lower potency,because when I extract it, I'm
literally when I extract fromthe plant matter.
It goes from 25 to 30% to up tohigh 90s.
So, I'm working with literallythe highest potent gold out of
the babies.
Speaker 1 (03:00):
The best quality, the best results, the best exactly.
Speaker 3 (03:02):
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 lowerpotency.
No-transcript the antioxidants.
(03:29):
You're getting all thebeautiful things.
Speaker 1 (03:30):
That's how these cbd oils and stuff are legal.
Speaker 3 (03:32):
Yeah, that's one of the compounds, one of the many
in there, you know there's.
There's quite a few, especiallywhen you get into terpenoids
and flavonoids and you know, andgoing on and and that's kind of
what differentiates the plantsand the strains, whether it's
cannabis sativa or cannabisindigo or when you're working
with a hybrid.
It's all about the compoundsthat make everything.
Speaker 2 (03:50):
It's a lot of science , y'all.
Weed science, weed science.
Speaker 1 (03:55):
But in order to have this weed science, you have to
have cooking knowledge.
Speaker 3 (03:58):
Yes, okay, great, absolutely.
Speaker 2 (03:59):
You have to bind it.
You have to bind it with thefat, you have to bind it with
the fat, you have to make itbind.
Speaker 1 (04:03):
You have to make the fats work, the acids work.
I'm sure there's some acidsthat go against it.
Speaker 3 (04:07):
And they change the compounds as well as your body.
Speaker 2 (04:09):
Fruit like fruit too.
Speaker 3 (04:11):
Yeah, as well as your body, because when you do
inhalation, that's THC.
When you ingest it, the liverchanges the THC into what's
called11-hydroxy-tetrahydrocannabinol.
The liver changes the THC intowhat's called
11-hydroxy-tetrahydrocannabinol.
Speaker 1 (04:25):
Okay, that's what she said.
Speaker 3 (04:27):
So it I'll say it again With your boots
11-hydroxy-tetrahydrocannabinol,all right.
So when you have that, thatliterally is what makes cannabis
that much more potent and laststhat much longer.
It's why, like you know, it'sthe variable of like like.
I smoke and I'm high for threehours, versus I ate an edible
and now I'm stoned and asleepfor two days, depending on the
(04:47):
edible, you know.
Okay, so I can make it last, Ican dose you to where it lasts
from six to eight hours, or youcan 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 inthe end.
Speaker 1 (05:01):
So you had to work with some chefs to get that
knowledge of that stuff.
I'm sure it just didn't come toyou and I would imagine and
correct me if I'm wrong youdidn't start as a chef or
anything and then moved intoweed no weed, no Bartended.
Speaker 3 (05:14):
No, me and this beautiful woman right here.
We bartended and I ran.
I was assistant manager ofScotty Quick's back then as a
restaurant on Granby Street andI worked with Jamie Carell and I
was actually infusing, then, ofcourse, fracturing every law or
two, because this was back in2000.
Speaker 2 (05:32):
Yeah, it was before, but you have to tell them why
Before laws were a law.
Speaker 3 (05:35):
Oh yeah, well, I still, when I got into the
industry and I moved west, Istill, you know, we were doing
what we were doing in themedical market and we didn't
have labs.
So, literally, when I started,I used to write.
I used to write my edibles astimes four, super strength, you
know, we didn't have there wasno milligrams or anything
because we didn't see the labtests.
So, like when the labs open,when steep hill opened in 2015,
(05:56):
we all had to get really good,really fast or we couldn't sell,
because the second that theStates got a hold of it and
regulations got a hold of it, ifyou couldn't make, if you had
30,000 gummies in that batch andevery 30,000 gummies were not
at 10 milligrams, you could notsell.
Speaker 1 (06:11):
And that's expensive.
You had to get technical quick.
Speaker 2 (06:14):
Very fast.
Educated I think that peopleneed to know, though, why did
you start in that?
Because that's, you know, Imean kind of the origin story of
why you started cooking withcannabis.
I, you know, I mean kind of theorigin story of why you started
cooking with cannabis.
Speaker 3 (06:24):
I was always more of a.
I was always more of a wee girl.
I was always more of a greengirl, along with my sister.
Actually, the first potbrownies I ever made was with my
best friend, dory Nahi now DoryBailey and and my sister Amber.
And my sister got diagnosedwith lupus and, you know,
because of her job, she couldn'tlike she had to stop doing
cannabis, which is, you know,because of her job, she couldn't
like she had to stop doingcannabis, which is, you know,
(06:46):
lupus With anti-inflammatoryproperties, like cannabis.
It could have been so healingfor her, but because of
legalities and everything, shewas on steroids.
She was on all kinds ofmedicine.
She ended up dying from alethal dose of prescription
drugs that should not have beencombined together.
That's horrible.
Speaker 1 (07:03):
Here.
Speaker 3 (07:04):
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 kidneysI mean.
I was even drinking rumplemints I called it bartender's
mouthwash, you couldn't tellthat.
I was drunk guys.
No one can tell no one knewthat was rumble music.
No one knew.
No one knew, and you know I hitit well.
(07:26):
And then, you know, when I wentto the hospital, I kind of woke
up and I decided I was like youknow what I want to go out west
People are doing this.
Out west People are doing whatI did and you helped being good
at falling in love.
Speaker 1 (07:44):
I stopped that now.
Speaker 2 (07:47):
She just got off that train.
Speaker 3 (07:49):
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 (07:57):
That's a fact, so that's your man.
Speaker 3 (08:00):
That's your girl.
Speaker 1 (08:01):
To call yourself a chef.
The involve yourself withpeople 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 (08:15):
The recreational market is very easy.
Speaker 1 (08:17):
So how do you become— the medicinal market is a
little challenging.
Sure.
Speaker 3 (08:21):
And, like I was telling you, I could also
isolate compounds.
So you work with distillationand when you're like microwave
terpene extraction, when youisolate all the compounds to
make it just CBD, which is, youknow, more legal and safe, or
you have just CBN, which isgreat for like sedation and like
nighttime, you can isolatethose compounds and, again, like
I said, suspend them in anessential fatty acid like hemp
(08:43):
seed oil, and then the patientcan get all the benefits, like
that would make a Parkinson'spatient or an epilepsy patient
stop shaking without actuallygetting stoned, so that they can
do their day-to-day, every day,without actually getting
blasted.
Speaker 1 (08:56):
When you pull out a compound, that's what's hard.
Getting people high is easyRight.
So when you pull out a compoundand get rid of those elements
that make one high right, isthere a byproduct that can get
you high from that, or is thatwasted?
Speaker 3 (09:11):
If I activate it absolutely, but I can also
remove it.
Speaker 1 (09:14):
So guess what I'm saying is here's, I guess, a
button hypothetically right.
And you extract what you needout of that to get the compound
you need to get what you'regoing for.
Non-high right.
Is there leftover or reallygood residual shit from that
that you can get blown away from?
Speaker 3 (09:33):
or does it all go into that, and that's just the
way you went with it.
When you're dealing with areally good happy chef, or a
very good weed chef, or can ofchef, as we call ourselves,
nothing goes to waste.
Speaker 1 (09:40):
We keep everything Like a chef house.
Speaker 3 (09:43):
And that's why my partnerships end up being so
good, like my claim to fame, myfirst cookbook that I wrote,
which was the Happy Chef ExpertCannabis Cookbook.
I did a collaboration withB-Real of Cypress Hill and I
worked with him and all theCypress Hill, b-real TV Dr Green
Thumb family and I worked withhis master grower, which is
named Kenji Fujishima I knowthat's a mouthful too.
Speaker 1 (10:02):
The good thing is, I've heard of this name.
Speaker 3 (10:04):
Kenji oh, he's a boss , he's an OG.
That is my brother and likeworking with him.
He would always say I grow itand she makes it expensive
Because the thing is is whenthey grow it.
They can only sell it assmokables, right, and they'll
take like the bottom bits andthey'll make the pre-rolls, you
know, for all the lazy peoplethat don't know how to roll a
joint or don't want to roll ajoint, and then you have like
the eights, the ounces, etcetera.
(10:24):
Do it with it.
No one's going to buy herb toroll up if it's not trimmed
right.
Perfect, the beautiful frostynugs.
You're not going to be able tosell it.
So what do you do?
You give it to the chef andthen I can turn it into XYZ
products and make hundreds ofdifferent products out of
everything that's left over.
Speaker 1 (10:43):
So basically, what you used to call shake back in
the day is you shake and bake.
Speaker 3 (10:47):
I shake and bake.
Shake and bake While bakedChicken in there.
Shaking and baking While baked.
Double baked.
Speaker 1 (10:52):
You mentioned working with Cypress Hill and Be Real,
these guys are legendary namesin 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 towork with them probably puts you
in line or in front of someserious people in the industries
.
Oh yeah, including chefs in therestaurant.
Speaker 3 (11:12):
Oh yeah, guy Fiori, he was awesome.
I love that fool.
He was so great.
Speaker 1 (11:17):
So you have a lot of that's what I'm asking you.
Next, I guess, your connectionswith the culinary world.
Yeah, when did you go?
Did you ever fall in love withthat and kind of go that way a
little bit, or was it alwaysabout the?
Speaker 3 (11:27):
weed, always, always.
And I, like you, know chefs.
You know if you're a friendwith a chef, you'll never go
hungry, and everybody loves aweed chef.
And so I lived in Las Vegas,which is like food capital of
the world.
Every restaurant's bestrestaurant opens up a location
in Vegas.
I was spoiled Like, oh HappyChef is here.
Did you bring me anything?
Of course I did, chef.
Speaker 1 (11:46):
No worries, and crab meat and crab legs, yeah, yeah,
of course.
Speaker 3 (11:49):
I got to know tons of amazing chefs throughout the
city, and then I also got towork with a lot of amazing
artists.
I got to work on Snoop Dogg'snetwork on Mary Jane.
I did a show with him calledSmoke in the Kitchen.
I made my bacon, weave, grilledcheese and stoner spice cider.
That was a very delicious combo.
Speaker 1 (12:04):
And you were on TV on the show as well.
Speaker 3 (12:05):
Yes, Cooking on High.
Speaker 2 (12:07):
Cooking on high, which we've seen Like a reality
show and, for people who haven'tseen it, same as any cooking
competition, but it was fun.
Obviously, again, I'm thesafest, tony, and you've tried
for 20-some years to try and getme high and it's still like I'm
just like no, I'm good.
Speaker 3 (12:24):
There's some friends like her and she can call me and
I'll be in Amsterdam.
Hey, all right, dee, I'mtotally ready to get high now I
will fly to you.
Speaker 1 (12:33):
I will fly my happy ass to the wild flame.
The clock has ticked.
Speaker 3 (12:39):
I want to be the first one that doses you, and
it's because I am a professional.
I know exactly what I'm doingand I know how to dose you right
.
Speaker 2 (12:46):
Everyone's had a bad edible experience.
People don't understand that.
Speaker 3 (12:50):
I've had a bad edible experience.
Yes, people don't understandthat, and I've had to speak on
panels to keep edibles aroundfor like the last 10 years
because they almost banned usfor like child-friendly molds or
whatever.
It's all about the childrenLike they're putting weed candy
in your Halloween.
No one is getting rid of theiredibles to your children on
Halloween.
It's too expensive.
So, and if the kid got into it,that is your fault.
Speaker 2 (13:18):
Just like keep your booze away, keep your guns
locked up, keep your weededibles away, keep your cocaine
in the sock drawer.
Yeah, stop fucking around likeit's crazy.
But to watch you develop withthe science of everything.
Because it was like and Ididn't understand it and I told
him like again, I'm not.
I'm not a marijuana person, Ilike alcohol.
That's always been my thing.
But when you talk about it itmakes me excited because there
is science.
And when she was like well, youhave to have this dose.
And if you eat an apple beforethis shit, like and I'm like,
what the hell is this Like?
Speaker 3 (13:39):
I don't understand any of it.
What you eat definitely affectsyour high.
What you eat, which is why Ilove the whole culinary aspect
of it because of terpenes andbecause there's terpenes in food
.
There's beta-caryophyllenewhich is in black pepper, and
then there's myrosine which isin mangoes and you have limelene
which is in citrus foods andstuff.
So when you're working withthat, you could actually enhance
.
I call them enhancements.
(14:01):
So if I'm working with like allmy products are organic, so I'm
working with organic flavors,so I have organic mango that I
add in.
That organic mango that I addin that organic mango pumps up
that medicine like times three.
Speaker 2 (14:14):
Y'all know that.
No, nobody knew that here.
Speaker 1 (14:21):
From a chef's perspective, it's good to hear
you speak about all these termsand stuff, because, as a chef,
we speak them and to hear youtalk about it.
I know you know what you'retalking about.
When it comes to the food sceneand using the word chef,
because people don't understandthe science going into it.
There's a lot to it.
It'd be like if I had to growmy own herbs and then turn them
into the food I have the luxuryof turning it into food.
(14:42):
You have to have the weeddoesn't just pop up.
You can't just put a planterfull of basil outside in a weed
plant.
If you could, somebody wouldsteal it as soon as it was ready
anyway, there's so many thingsthat you have to do to build
from being a bartender at ScottyQuick's to the knowledge you
have now.
There's a lot going on there.
How many years is that span?
Speaker 3 (15:04):
2006 to now.
I'm not giving away my age.
Guys.
Weed takes me back.
I'm going back in years now.
Speaker 1 (15:11):
Sure Like.
Speaker 3 (15:11):
Benjamin.
Speaker 2 (15:12):
Button on that Right, it's okay.
Speaker 3 (15:13):
Benjamin, that's what weed does.
It keeps you young because weedcures stress and anxiety, and
that shit will age you yeah.
Speaker 1 (15:19):
True.
When you go through thesethings and find are you dealing
with the government a lot morenow that there's so many people?
Are the amount of people comingin diluting it, making it more
hard for you?
Because, they have to put moreimply, more rules and bullshit.
Speaker 3 (15:34):
Yes, and it's also taking the quality down.
And that's one of the mainreasons why I came back to the
East Coast, because the WestCoast got so oversaturated,
because the government in theStates, when it went
recreational, everyone getsgreedy and then they give out
too many licenses and then wehave all these.
We call them chads.
Chads are like your Karens, butthey come into the industry and
they have no idea what they'redoing and they hire the best and
(15:56):
then they don't listen to youper se and they just care about
making money.
They just care about the bottomdollar.
So the quality of the cannabisgoes down and they start making
what I call like Walmart weed.
It tastes like cardboard, it'sover, cured dried it has no you.
Cured dried it has no, you know, has no love in it.
And then I and I and I got thehonor of working with craftsmen
like craft cannabis art artisans, you know like, like hash
(16:17):
makers, like frenchie cannoli,you know like.
You work with these legendsthat really care about what they
do.
And then you have, like, thewalmart versions that have just
taken over, and so they gave outso many licenses that the mom
and pops places started closingdown and now it's just those big
corporate names.
And when they did that, youknow like now more of the
craftsmen are moving to the eastcoast because it hasn't gotten
tainted yet in some states, likeflorida, who that's?
(16:39):
My 19th kitchen that I built isin florida.
I feel like they're doing itright 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 theway, with what agriculture and
the government has done to ourfood, everybody has an ailment.
Speaker 1 (16:55):
That's a whole other story.
Speaker 3 (16:55):
Everyone has an ailment that cannabis can help.
You know, if they choose it,because it is your choice and
everyone should deserve, andthey deserve that choice.
Yeah, like I don't want to beon that pharmaceutical, I don't
want to be on those benzos.
I want anti-anxiety that isn'tgoing to give me all these other
problems, side effect and theyshould have it.
Speaker 1 (17:11):
You would think, or I would think, that somebody in
your position, without knowingthe details, would be
anti-government.
Do you find yourself?
You're pro-government becauseyou want to help you.
Help them, help you.
That is a bombshell question, soI mean there's a point in time
where you're younger and you'relike fuck this, we're going to
do this.
And then there's a point whereall these chads come along and
(17:31):
the chads start pushing you outa little bit, but the good news
on that is you're always goingto be worth more than them and
it's always going to come backaround.
Speaker 3 (17:37):
They always come back .
It's going to come back around.
Speaker 1 (17:40):
But back to the government thing.
Are you finding yourself as yougrow in this with your
knowledge and experience?
Speaker 3 (17:55):
being more of a relationship with our government
, though.
You know, that's kind of whythe declaration of independence
was even, you know, written onhemp paper to even begin with,
you know, and then all of asudden, they prohibition,
happened, they bastardized.
It used to be like how everyfarmer had to grow hemp and
cannabis, and which is whythere's and there's,
endocannabinoid systems.
It works great with our, likewhen they start using it for
animal feed, that's really goingto change the game, but I would
(18:18):
like to be able to have thegovernment do the right thing.
It would be awesome.
I just haven't seen them do ityet.
I'm curious to see what thisnew administration is going to
do with the food, with what RFKkeeps talking about.
I'm going to do with the food,with what RFK keeps talking
about.
I'm going to wait for thatbefore I really answer that
question we're going to have todo another podcast.
Speaker 1 (18:34):
Do you ever find we will?
Do you ever find yourself?
I guess what I'm getting at isdo you find yourself wanting to
guide them, to give them theinformation they're lacking?
Yes, because you know they are.
Speaker 3 (18:42):
Yes, I've had to speak with General Assemblies
just to kind of have them adoptthe regs, because they're trying
to figure it out and they'rejust like everybody else.
We don't want to ask for help,we're just, you know, like no,
there's states that we alreadyknow what works and what doesn't
.
I know what sells and whatdoesn't, and I know what works
and what doesn't.
We know the proper way to do itand we know that you're trying
to cut corners.
So don't cut corners.
(19:03):
You can't reinvent the wheel.
It's not done, and you know.
It would be nice if they hiredmore consultants as, like the
government, the state governmentwould do that to actually do it
right.
Speaker 1 (19:13):
What type of foods do you cook?
Now back to this.
I'm just getting the chef thingon my mind.
Speaker 2 (19:16):
I know he's excited about the food, so what type of
foods do you consider Like?
Speaker 1 (19:20):
when I'm thinking about infusions, I'm thinking
about you coming in here and wedo an actual dinner and infuse
real food, I'm down.
I'm talking about prime cuts ofmeat, demi-glace, all that
stuff.
That's what I'm talking about.
But on the normal spectrum offood, what is it a weed chef is
really producing?
That's turning the profit youneed to make to continue on
(19:40):
moving.
Where does the popularity rest,really?
Speaker 3 (19:43):
Well, I'm glad you asked that question because that
would be nice when that kind ofdoor opens.
But right now I makeready-to-eat food, so
shelf-stable gummies are alwaysthe top seller, high seller.
I do tinctures, tonics, I dobeverage enhancements, I do
fruit leathers, pretty muchanything in this package
ready-to-eat that has a shelflife between six months and a
(20:03):
year.
That's what I do Jerky-stylestuff, I stay away from baked
goods because the plant, Becausethe plant, actually the oil,
actually dries it out.
And I am such a perfectionistif that brownie is not moist and
delicious when it comes out andyou get it and it's dry Because
it does Like.
The shelf life on baked goodsis like two months, wow, and you
know, for a soft cookie it'slike two months, if it's a hard
cookie, four.
Okay, you know, and that shelflife, I don't like that timeline
(20:25):
.
Speaker 2 (20:27):
Yeah.
Speaker 3 (20:27):
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 youknow, uh, catering and stuff
like that I would like to see.
I would like to see restaurantsstart opening like infusion
restaurants, even with CBD.
I would like them to have, uh,even non-alcoholic beverages
that are infused because youknow, say you don't want to
(20:47):
drink, or like I'm a lightdrinker, I'm a one and done kind
of girl, but if I want to goout and do something social, I
could drink a hell of a lot ofweed.
Yeah.
Speaker 1 (20:56):
You know so.
So us speaking about an infuseddinner is not off the table.
Speaker 3 (21:01):
No, definitely not.
Speaker 1 (21:02):
Now would that be something they walk in, they
walk out, half lit off their ass, oh no.
Speaker 3 (21:05):
If you dose it right.
We do like a five-course mealand we kind of do like more of a
microdose thing, so that by theend of the dinner they're dosed
no more than like, say, 15, 20milligrams.
Speaker 1 (21:13):
I want to get in on this Right I know it's
fascinating.
Speaker 2 (21:20):
And again, it's fascinating to me and if that's
why I, said.
Speaker 3 (21:22):
That's why I want to be your first.
I want to be your first.
Speaker 2 (21:24):
She wants to be my first.
I want to dose you right.
Speaker 3 (21:25):
You want to pop my cherry, I don't trust me, no.
Speaker 1 (21:28):
So tell me about this you have Be Real, and who else
have you worked with?
Of high profile.
Speaker 3 (21:34):
Oh goodness, that's a long list.
Let me see.
I worked with Dana Rockwilder.
I met him with Him, with MissyElliott he Rock Wilder.
He worked with Method man andRed man, both great guys.
I worked with Snoop, as I said,guy Fury, george Clinton, the
Parliament Funkadelic.
I toured with them for a minuteDude.
Speaker 1 (21:53):
George and the.
Speaker 3 (21:54):
P-Funk.
Shout out to all y'all Benzel,I love you, scotty, I love you
Star Child.
Speaker 1 (22:02):
George Like uh.
Gotta have that fun Ow.
Speaker 3 (22:09):
He's.
Every platinum banger was evermade by that man, Of course I
mean it's Atomic.
Dog.
Speaker 1 (22:13):
That's where Snoop Doggy Dog even came from All the
samples, all the samples, allthe samples and Living in.
Speaker 2 (22:21):
Vegas helped because you knew you did VIP out there.
Speaker 3 (22:24):
Everybody was there Because I lived half in Vegas
and half in LA and so likeliving in LA, you know, I paid a
fortune for a shoebox.
Living in Vegas, I got a nicebit of square footage and I got
to see everybody and even halfof Cypress Hill, even like
Sendog and their manager, traceboth moved to Vegas and Snoop
Dogg even moved to Vegas too.
So lot of people started kindof getting out of the high taxes
of California.
Speaker 1 (22:44):
And you were just dealing with them on a normal
daily basis, basically producingor cooking their you know,
taking care of that stuff forthem.
Speaker 3 (22:51):
Yes.
Speaker 1 (22:51):
So when you go around to do this, you have to find a
high quality.
Do you grow as well?
Speaker 3 (22:57):
I dabble in it.
I leave that to my brothers whoare the professionals, Kenji
and Ash.
Speaker 1 (23:02):
But you have a link, a direct lineage to it.
Yes, Okay, kenji and Ash, butyou have a link, a direct
lineage to it.
Yes, okay, so you have your ownproduct, the grow house, and
the starting product matters.
Speaker 3 (23:11):
So like pairing the best chef or a good chef with
the best growers, because youmake my work easier, if you're
not the strongest cultivator,then your stuff gets lower
potency.
The lower the potency means Ihave to put that much more oil
in, and you know this as a chef.
When your increments startgoing off, it messes your whole
recipe up, you've got to tweakeverything.
Speaker 1 (23:30):
Also, if you're adding more oil, you're probably
getting it from a differentextraction, so it's not going to
hit the same way.
Now you've got two mixes.
Speaker 3 (23:35):
There, you go See.
Speaker 2 (23:39):
Chefing is chefing.
Well, as a professional, youdesign and build kitchens.
So she actually builds kitchensfor us.
I build cannabis kitchens.
Speaker 3 (23:46):
I build manufacturing kitchens, which is way a
complete opposite floor planthan like a chef de cuisine
kitchen.
Speaker 1 (23:51):
Sure.
Speaker 3 (23:52):
Because you know like I'm working with things that
aren't that high temp and alsoyou have to have an assembly
line and you have machines anddepositors and you know A lot of
extraction and then you havethe extraction lab and that's a
whole other baby.
If I'm extracting withhydrocarbon, or if I'm doing
ethanol extraction, or if I'mdoing like a more artisanal form
of extraction, like bubble hashrosin or something like that,
you know, like all mattersmatter.
Speaker 1 (24:13):
Sure, all matters matter.
All matters matter.
I love it.
All matters matter.
I think it's cool.
Speaker 2 (24:19):
I'm always fascinated .
That's why I let you just talk.
Speaker 1 (24:22):
I definitely want to experience this with you, so
before you move on to your nextpart of life.
I want to do this.
Speaker 2 (24:29):
Guess what's happening in the Loochie kitchen
.
Speaker 1 (24:31):
Hey, listen, I never said I would never eat it.
I just don't smoke it.
Speaker 3 (24:34):
See.
Speaker 1 (24:34):
There you go.
Speaker 2 (24:35):
It could be a totally different experience.
In that sense, yeah, sure, Imean, is it a difference?
Speaker 3 (24:42):
And I appreciate that .
And you know like I, you knowI've chiefed with the best.
You know, like I've smokedfatties when you hit a scalabar,
that you know six foot bong,that Cypress Hill tours, and you
know, then you throw upafterwards, you know you hit it.
Speaker 1 (24:56):
Yes, you got your red boots on.
It's fucking throw up time,baby.
Speaker 3 (24:58):
You know, I've definitely smoked the best, but
now, like as of recently, liketwo and a half years ago, I
suffered a pulmonary embolism soI 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 chefand I'm all, I'm edible d always
nice, I love it.
Speaker 2 (25:16):
Edible d and so talk about what you have coming out,
because I know you have.
I mean, you've worked onformulations for some of the
biggest names in the industry.
Speaker 3 (25:23):
Yes.
Speaker 2 (25:24):
But you are getting some more of your own product
out there.
Speaker 3 (25:27):
I got my own products coming right now.
I've got Happy.
I got Happy launching down inFlorida the Happy Chef products
with my partners Eden down there.
Welcome to the garden.
Speaker 1 (25:36):
What's up, eden?
I like that, hey.
Eden, eden, eden.
Speaker 3 (25:38):
Eden, eden, eden, eden, we're going to pump it all
out.
Speaker 2 (25:42):
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 (25:47):
hold on the bar.
There's a bar.
There's a bar where everybody'snaked.
Speaker 1 (25:50):
I think it's called the bar, that's where you're
coming from.
Speaker 2 (25:52):
We should totally have the party there.
You should have the launchparty I've got to call.
Speaker 3 (26:00):
Dean Nelson I.
It's the name of that bar inthe Keys.
You've got to find it One mileto Wall Street.
It's like in the middle.
Yes, I know exactly where it isand people wander in there, not
knowing what it is, and thenthey're like oh shit, you find
out real quick.
Speaker 2 (26:12):
No laws, oh so fun, it'd be fun, so yeah.
Speaker 3 (26:13):
So that's launching and you have your cookbooks that
are still out there I actuallypsychedelic cookbook that is
called Follow the White Rabbit,the Happy Chef's Guide to
Wonderland, and then I have butthe thing that I'm Were you high
when you wrote it.
Oh, I'm high right now.
I love it, but I also I'm veryhonored.
(26:34):
I've actually been working onthis baby for five years and I'm
working on it with an amazingdoctor and he's an MD, an
anesthesiologist, and his nameis Dr Timothy Beckett, and he
actually uses cannabis in hispractices too.
He works in rehab facilitiesand he gets people off of benzos
and opioids with using cannabisand anesthesia to kind of like
put them under and get themthrough the worst detox because
(26:56):
it's the most painful for themat the very, very beginning, and
then we put them on a regimen.
So I'm actually co-authoringwith him a textbook.
Speaker 1 (27:03):
Literally it's called Manufacturing Cannabis, the Art
of Cannabis, alchemy, and thatis due to be coming out next
year, so that's a big projectand you have to be specific.
That's a big one, that's 467pages.
It's got to be technical,precise, very technical.
You have a lot of eyes on it.
Speaker 3 (27:23):
Yes, very technical.
You have her husband's work.
I've contributed to it.
I'm also putting it in front ofa lot of eyes, a lot of great
minds, before it even comes out.
Speaker 1 (27:32):
So right now it's in all editing so are you a pioneer
in a sense, are you pioneeringthis movement in a sense?
Speaker 3 (27:40):
I don't call myself that, I've been called that, but
I like to look at it as, likeyou know, I'm still a student.
You know, I'm always still astudent.
Speaker 1 (27:48):
That means you're a pioneer.
I couldn't call myself a master.
Speaker 3 (27:51):
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 (28:04):
We're still learning all the time.
I'm learning right now.
You're high right now, I'mlearning right now.
So it's the same thing I'm highand learning.
Of course, high on learning.
It's an amazing thing, andtalking about it is just even
better.
Speaker 2 (28:15):
Like I told you, it's fascinating.
Speaker 1 (28:17):
I love when you talk about it.
Speaker 3 (28:19):
I love the fact.
I'm not even a weed person, butyou talk about it in a way that
you make me want to try it.
Speaker 2 (28:25):
Well, you make weed smart and sexy, and that's very
hard.
Like to make something toelevate it to the level where
it's like it is an intellectualconversation and people
associate it with being likestoned and eating Cheetos all
the time, like you're notelevating it to the conversation
of medical use and treatingpeople with diseases that can't
inhale marijuana.
So you're making edibles sothey can actually alleviate pain
(28:50):
because they can't take certaindrugs or interactions and
you're offering a product that'snatural and can be done the
right way.
But the sad part is, I mean,you know, there's always
somebody who ruins it forfucking everybody.
Speaker 3 (28:58):
There always is, there's always one.
Yeah, and that's why I saidlike dosing is the utmost
important, you know.
And that's why I said likedosing is the utmost important,
you know, and that's why, likein my books my books are very
unscientific Like I put boilingpoints of your terpenes and
their flash points of yourcooking oils and your smoke
points, so you don't damage thecompounds and then make
something carcinogenic.
Speaker 1 (29:19):
Which could happen so quick and easy, you know.
Speaker 3 (29:22):
And you look at all these other cookbooks and that's
kind of like before I wrote myfirst cookbook, I got all of
them.
I got all the weed cookbooksthere was and I'm just all like
no one's giving me shit.
They all have the same formulaFour sticks of butter and an
ounce of weed.
Well, that doesn't tell me shit.
Yeah, and you know that's this.
Speaker 1 (29:49):
Shit happens too much it's too much.
Speaker 3 (29:51):
So you know you have to at least educate yourself to
know, like, to know how to doseyourself, and you need that.
You need that knowledge as apatient too.
So, like, and, and I thinkknowledge and education is the
most important thing that needsto come out and it needs to be
strong, and that's and that'swhy I try, when I do things like
this with with amazing peoplelike you, I try to make sure
that I at least touch on thescience, at least talk about,
(30:11):
give you some kind of knowledge,to get you curious, to educate
yourself, to possibly get you onmore of, instead of a
pharmaceutical path, more of anutraceutical path or more of a
holistic path, and maybe, maybethis can help you.
Speaker 1 (30:24):
Right, find something in it for you.
Find something in it for you,right, fascinating.
So when I was young, I likeddoing drugs, don't get me wrong.
I just never smoked weed, andit's it's it's always been,
because I thought it might getin the way of my cocaine habit,
cause it didn't smell the same.
Speaker 2 (30:36):
And I was like you know, this doesn't smell the
same.
Speaker 1 (30:39):
What is this?
But uh, you know there's somany topics that you can talk
about in how we went from how wejust did it recreational right
to, of course, now I'mcompletely clean and all, but
that is one thing.
I just never smoked it, so Inever had a to you about it.
(31:02):
On the other end of it, though,introducing it to food and
things, I guess it could becomerecreational at that point, Done
right.
Speaker 3 (31:11):
Done right, but when?
Speaker 1 (31:12):
you're doing it with food and having.
Now it becomes an experiencewith a side effect, a good one,
A good one Same as drinking.
Speaker 2 (31:20):
I mean it's, you know , I mean your experience.
Speaker 3 (31:21):
If you're someone who can't have alcohol, you can't
have alcohol.
Speaker 2 (31:23):
You can drink too much and now you have alcohol
poisoning Sure if you'redrinking an amazing, it's a
natural way to experience thatRight if you're drinking an
amazing bottle of wine.
Speaker 1 (31:29):
There's a good chance you're going to walk into a
wall.
Yeah, Doesn't mean the wine wasnot good.
However, if I can eat a nicedemi-glace over a lamb chop that
had been infused.
And feel that didn't have tospend all the money on the wine,
so you're getting the same dealback and forth.
It's probably the best level ofentertainment you can possibly
have.
I'm for it.
I'm here for it, let's cook.
Speaker 3 (31:48):
I co-sign on D all the above.
Okay, Good.
Speaker 2 (31:51):
All right, well, tell everybody where they can find
everything, because I know theyneed to know more knowledge All
right.
Speaker 3 (32:07):
You can find me Facebook X or Twitter, whatever
you want to call it.
Now Find me at EdibleDcom andthe Happy Chef Co.
And then look for my happyproducts.
They're coming to a state nearyou because I am bringing
happiness to you.
Speaker 2 (32:15):
That's it Organic.
That is a promise.
Organic, everything is organic.
Speaker 1 (32:19):
That is my promise.
Speaker 2 (32:20):
It is my promise, Well.
Speaker 1 (32:21):
Bernhard's perspective.
All of our followers, listeners, appreciate you coming here.
What an amazing day.
We know you flew in.
Speaker 2 (32:31):
Your arms must be tired.
Speaker 3 (32:33):
I'm flying high, she always high.
Speaker 2 (32:34):
High on the sky we bid you adieu.
Speaker 1 (32:36):
Thank you so much for coming in.
We're going to do this cookingand we're going to film it,
record it.
Team stoke, we're all back hereshaking our heads this is time
for this, let's do it, let's doit.
So ciao for now, ciao, ciao.
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