Bong Appetit in Mesa | Episode 67

Tyler sits down with Payton Curry of Flourish Cannabis at his home to chat cooking, cannabis, and Cannafeast, where Payton and his team infused 40k mg of THC into the food, plus 42k mg CBD into the chocolate fountain.

Chapters:
Intro (0:00),
Talking Flourish beginnings (1:29),
CBD is CBD is CBD (2:52),
Chefs leading cannabis research (4:11),
Building other people’s dreams (5:05),
Cannafeast (5:52),
What does CBD do? (12:42),
Powered by Dicot (15:13),
Talking living soil (16:17),
Tree nurseries & too much waste (19:39),
From rocks to fruit trees (21:48),
Sourcing (24:30),
Payton’s start cooking (27:23),
Payton’s favorite product to share (29:52),
The normalcy of cooking with cannabis (32:50),
AZ community is one of the strongest I’ve seen (35:45),
What drives food choices (36:20),
Dosage tracking (41:05),
French Onion Dip in Las Vegas (43:34),
Dinner & A Groovy (47:40),
Cannabis juicing (49:54),
What’s next for Payton & Flourish (52:16),
Recovery through RSO (53:59),
Cannabis compared to alcohol (56:02),
Lyposomal technology (57:00).

Mentions:
@your_farmassist @tdhurst @flourish_official #cbd #hemp #hempderivedCBD #jointlifestyleaz @pigandpickle @pawpuddypetproducts @huxtonusa @vapenclear @sundaygoods @bakedbroz_az @dicotcannabis #dicotkush #dicotog @crzybaldhead #psoriasis #juicing @highgradeaz @wisebirdhandcraftedproducts #solventless #nonsolvent @puraearth @the_hemp_chef_ #thc #thca #cbd #hashpitality #amphetamines #adhd #lyposomal #lyposome

Burning Bush is an independent podcast about truth in cannabis by Tyler Hurst & friends. Each weekly-ish episode starts with a sampling of local cannabis, then moves to an industry-related conversation.