March 17, 2021 • 37 mins
Find out how Bay Area business owner and Cannabis chef Dave built his brand Cosmosedibles.
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Speaker 1 (00:03):
It's now time for Cannabis Talk one oh one with Blue,
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(00:25):
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(00:47):
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(01:08):
Brothers Underscore at Underscore, law Marks at wast Law, Craigs
at wast Law, Dog Blue is at one, Christopher writes,
and I am at Joe Grand Dave fifty two today
on the show. I want to give a little reading
because I like what I read about you guys online.
We have Dave and Mike from Cosmos Edibles dot Com.
Now Dave is the founder and we've met Dave before
(01:29):
in the past and he's done some stuff with us
and we've seen his edibles around. But I went to
the website, Yeah, tried him and he's been a part
of one of our events that we've had, and Cosmos
has been around us for a while and we love
his movement and everything he's doing. But I want to
read this to you guys because I felt like it
was great from the website what I read, so it
says moving to the Santa Cruz Mountains in seven to
(01:52):
build our family business, and I stopped dancing, which I
was doing part time to start the winery. Okay, maybe
I added that, but you know, I'll do a little
bit of that for you. Dave exactly so, he was
working in a winery, and he quickly found solace, uh,
solace in the Redwoods while working under the chefs at
(02:13):
the winery during breaks from college in Humboldt. Go figure,
I realized my heart was in the culinary field. Now
I've been a chef over twenty five years now and
channeling my creative hard work with some of the largest
catering companies and high end restaurants in the Bay Area,
which I really want to get into that too, because
I didn't realize that. You know, of course me being
(02:33):
from the Bay too. Let's drop some of these great
restaurants there and maybe give me some good recipes that
we can do at home. But going back to the website,
it says doing grassroots roots work from prop to fifteen
under Ben Rice and Chris Wilder in I realized the
importance of taking a stand with the cannabis plants. However,
(02:53):
it was not until two thousand fifteen that I found
the therapeutic effects of cannabis. And it's funny if you
think about this, because he was in humbolts going to college,
but didn't realize it until many moons after that in
two thousand and fifteen, and when it transferred the focus
of my life, I quickly turned my passion for cooking,
chemistry and cannabis and the cosmos d s out rageous Edibles.
(03:18):
He created artisanal chocolate bars with the same care and
techniques as the restaurant desserts, which led them to win
Best Edible and Best Desserts at the hempcom two thousand
and seventeen. Now working on the new summer menu with
which I love this mixture toffee snicker doodle, rice, crispy
(03:39):
treats and if I just want one of those without
When I read that the first time that, I was like,
did you just send toffee, snicker doodle, crispy and tree.
I read that, I was like, hold up, wait a minute,
let me put my mouth on it. As Pitts over
there drooling too. I just looked up as you shared
my brother other sur rises. We are ready to show
(04:01):
the edible market that delicious can be a part of
the conversation and now their mission at Cosmos. D Outrageous
Edibles are designed with the Artesian dessert connoisseur in mind.
We are passionate about creating delicious and healthy alternatives for
people to consume cannabis. We enhance their lives by exceeding
(04:23):
the standards for cannabis edibles. So that being said, folks,
I gave you guys their mission, the whole thing on
the Cosmos Edibles dot com. Thank you guys for coming
to the show. We'll be back next I'm just kidding.
That's all we wanted. I can read and I can't
even see. I wanted to read that to everybody out there, Dave,
(04:44):
because A your website is great. I love the way
it looks, although the funt I had to focus on.
But I'm not gonna complain about it on all idea.
I'm sorry, um, but you know it's fine. Um. That
being said, it's a classy look. It feels like a
restaurant menu. Is that design that you guys have. I
look at your website, I look at the things you're saying.
You're you're doing what you see, You're stepping it up
(05:05):
like a big time restaurant like a big you know, classy, classy.
It's dope, man, you got a good feel, you know.
And I read this, What was it that you were
cooking in the past that you were like, damn, I
really gotta gotta get into the stave. It was, you know,
I was up you know, I was in the winery business,
and I was digging the potholes. No pun intended um
(05:26):
to borrow all the grape vines. And I'm looking at
these chefs up there, and I'm just like, I don't
want to be digging these holes all day. And so
I started learning from these chefs and the first thing
that caught my attention was they fed me this this
rabbit and um, I thought it was and I was young,
I was eighteen. I thought it was gray. It was
so delicious, and I'm like, what is that And the guy,
(05:47):
the chef was like, oh, it's it's it's rabbit balls.
It was. It was. It was kind of a joke.
I mean, it was a joke like that we weren't
supposed to beating. He was feeding the staff that, but
since I was bugging him in the kitchen, he was like,
here you go. But he made it so nice on
this plate. It just it was beautiful. It did taste,
(06:08):
it did still you rabbit balls, no, would you like
to try mine? You could gobble on these real quick,
a little baby balls. So yeah, you're digging ditches. You're
sitting there, they give you rabbit balls and you go,
you know what, I'm gonna be my own cook. Yeah.
I did well. I started. I was hitchecking at the time,
(06:29):
and some of the I think there were caterers out
there and they were gonna give me a ride home
and I said, okay, well give me a ride home
and they put me in the kitchen and I got
straight to work, and um, I loved it. I was
like I started doing a lot of Italie in and
French food. Um. And then I got involved with a
Southern chef that did lots of Mississippi uh babies and
(06:52):
the barbecues and the smoke. Oh man, it was so
and that was that was it. It was like, okay,
I'm on it, Like, let's just I want to look
for the rest of my life. What was you know,
and and why cannabis? You know, let's talk about why
why why did you change it from just cooking obviously
to to cannabis. Um the cannabis um. When I was
living in a tree and humble, um I was. I
(07:14):
got kicked out the dorms and so I had to
you know, I didn't want to go crying home to
mom and dad. So I, you know, I built out
a house in the in the redwoods. And you're literally
living in a tree and had like a pistol outside
just out the window. Or how did you back up
a little bit home? We tell me this story too.
It was an old growth tree that had fallen and uh.
(07:34):
One of my favorite books was My Side of the
Mountain um. And so I was this kid that ran
away from home and the dug out a tree, and
so I did that. I dug it out, burned it,
dug it burned it, and I put a tarp over it,
and ship lived out there. I showered at the dorms.
How long about six months? Damn? You really found yourself off.
So at night you're just going out to the world,
like a mile out. So it's safe to see you've
(07:56):
masturbated in the woods. It was really hard to date.
So how many bunnies come into my house? It's like
a mile out in the woods. How many bunnies did
you date? You know, I have this taste in my mouth.
Did you have did you have? Did you have electricity
at all? Or when it got dark? It was dark?
(08:18):
It was dark? Wow, dude, you know And I remember
he sharing this with us. I mean in such an
interesting story because I mean who does that? Literally? You know,
who does you really find? Like I said, you really
find yourself? Though. I ironically went on a leadership conference
one time and it was weird. It was in Wales,
in London. You know our food in London. We went
to Wales and they sent us out to the wilderness
(08:40):
and this leadership conference for twenty four hour find yourself.
And it was, you know, a leadership conference. It wasn't
six months. That's why I said, you really find yourselny
four hours. I found myself quick enough. If I was
out there six months, I find myself and might go
a little cool. Did you guys have a sleeping Uh no,
we have a tarp. They gave us a tarp of backpack,
some food and said go deep as far as you want,
(09:01):
here's your compass. Come back here tomorrow around this time.
Blah blah blah. So you know, you guys walked like
two blocks and just get it twisted. I didn't go
too far, but I did masturbate out there. I found
myself and made myself feel very warm, and it sort
of raining out there and everything. Yeah, exactly, just gonna
wipe my hands. It was a fun time. That's awesome.
So you're over there, you're find yourself. You're in humble
(09:23):
early on. You wouldn't think you found it in college,
right well, and I did. That was where when we
were talking about how I found the therapeutical value of
it later in life. At this point, I just wanted
to get high, and so you know, I was, I
was really into um canvas and hamp and I was.
I was really piste off that the whole legalization of
(09:48):
HEMP was a corporate racist takeover. And to me that
was like, okay, this is not cool. You know, like,
you know, here's all these you know, big players out
there trying to turn happened to um, bioplastic fuel, um,
you know, paper, all sorts of stuff, and then right
then you know it's illegal. And so to me it
(10:10):
was like it was it was a calling, like why
why is this illegal? Why why are the helicopters flying
over my house all the time, because the camp was
big back in the nineties, you know, and so um
that was that kind of started my my mission. You know.
I I published my first zine back in college there
about hemp prohibition. Um, but I was always cooking. I
(10:31):
was always cooking. And then, you know, twenty years down
the road, after passing to fifteen with Ben Rice and
those guys, Um, I I realized, you know what I'm
gonna do edibles. It's like it's been long enough. I've
learned enough from culinary. I've learned a enough from you know,
my experience with it. Now it's time to change the
(10:52):
industry and put some good food out there in the
edible world. And that's that's what. Really What is your
guys face product that you guys produce at Cosmo? Oh?
I love the extra toasted coconut bar by far, that's
my number one. Really did you guys bring this one? Why?
Why is that my elaborate on that one? All right?
So you know, I've always been a big fan of
(11:12):
the milk chocolate, got the shredded coconut on top that
have little butterscotch chips on top, like a little things
of like a little bit this one, by the way,
that I have on my screen that right there is
the more is my friend. You see, I'm on your
website clicking on pictures and I have one right here
that I keep staring at. My mouth is drooling over,
like what is this one? Right? Right? I mean it's
funny because you know, you think of different edibles, and
(11:35):
you know there's so many out there, right, There's so
many things that people can grab. But I feel like
your guys just look like a dessert that I'm gonna
see at, like the Ruth Crisp, you know, the it's
a high end look and feel. It's not just some
piece of chocolate or a little whatever. It has like
like this picture here on your website. And for those
who don't know to go check them out Cosmos Edibles
dot Com. Go see it because the pictures they actually
(11:56):
matched the product too, which isn't like, oh, we just
made that one for the pictures, right. How hard is
it to keep that consistency? Um, it's hard. I'm not
gonna lie it. We're we're not corporate owned, so we
do these all by hand. So I have a whole
crew in there instead of having machines for it, and
put exactly the right number. I have people in there,
(12:17):
um and we're doing it, and so you're gonna get
these imperfections. But to me, it's perfect. That's how I wanted.
You know, it's it's it's it's funny when you say that,
because when it's art right, and food is art right,
and so and some of it's not, some of it's
more cookie cutter. But you know, when you're producing something
and it's art and it's and I often tell my
wife because she produces like these cups and I gonna
(12:39):
look that little imperfection is dope, but it looks amazing, Like,
don't don't think that it's too you know, She's like,
it's not perfect. I'm like, of course it's not perfect,
you know what I mean, But but it's it's about that.
So but she is, but you are, baby, So so
let me let me ask this is is it? How?
How is the licensing process for this? I mean how
how what kind of hurdle did you guys have to
look for that? Let's break real quick and come back.
(13:00):
It's cosmos edibles. We'll hear all about the licensing is
cannabis talk one on one. Welcome back to Cannabis talk
one on one. We're here with Cosmo Edibles Big David Mike,
and you know what, Dave Mike, we were talking about
licensing and actually figuring out how difficult was that process
(13:22):
for you, and tell us kind of about your walk
us through that process, because so many people out there
want to get into the game, but they don't realize,
oh my god, I gotta get a license and they
hear about it and then it's gonna cost me two million,
ten million. Walk us through the whole process. Well, I
don't think we have enough time, but the cliff note version,
You're right. I know it's been a a journey, as
(13:42):
I've talked to you before about it, but and then
it's all gonna change by the time I finished. That's
the worst part about the licensing and everything for you guys.
That's just like it always changes. It's you know, it's
it's been challenging. I mean, one of the things that
being a chef for UH chef for thirty years, Um,
this kind of culinary is a completely different ball game.
(14:04):
And then adding into the licensing, it's it's just it's crazy.
So the first thing you have to do what I did,
and why I got ahead is as soon as I
wanted to do this, I went down to the courthouse
and I filed my paperwork. And that's what you gotta do.
And that was two thousand, two thousand fifteen. I came
up with the idea and I started when you came
(14:25):
up with the whole therapeutic and then two downs sixteen
I filed the paperwork. Um and you know, you basically
have to go down off the we of to file.
You have to get it, find your county and find
your city and make sure that the rules and regulations
line up and that you can have a license and
what kind of like you did in Santa Cruz corrects.
I knew I was lucky. Santa Cruz was one of
(14:46):
the first counties that actually opened it up. The counties
in California were not open to this, so um, so
that was one of my first lucky moves. And then
you had to start paying taxes. Well, most people, if
they weren't making money, weren't paying taxes. You still have
to pay you if you weren't making money, so you
just had the file. Excuse me, So I just had
to keep filing. So I did all the paperwork I
(15:07):
did all that, and then I had the state come
out and verify or kitchen. Um, we had to jump
through a thousand new loopholes because our kitchen was it
was like a thousand feet away from uh An Elementary School.
So that was fine. It's a thousand feet a minimum
a thousand feet those it depends where you're at some states,
(15:28):
some cities. States are all different. Some are a thousands
some or five some or six. But the problem with
ours was the parcels were three feet apart. The front
doors were like feet and so yeah, so that was
another armor leg And as a lawyer, that's when you
learned about as the crow flies right, That's what I argued,
you know, and I was there. That's the one thing.
(15:50):
I'm not your typical stoner. I'm a chef, and I
go in and I did the paperwork. I I knew
what it had to get done, and so I got
you know, people to start, you know, writing the numbers
down and getting the regulators inside the kitchen, inside the
kitchen and making sure that all the stuff was diagrammed out.
Then I had to do all my s O p s.
You have to do all your business plan, all your
(16:12):
sps everything lined up, and then they can okay your license.
You can't do it after the fact, so you have
to be running basically a business and then then they're
gonna okay you're licensing and the business that you were
running was the edible or was it in business? Yeah?
I mean, and I couldn't even run it. It's so
confusing because you have to be generating money and have
(16:33):
are not generating money. But you have to have a
business set in stone. You have to have your place
picked out, you have to have your distribution channel, you
have to know how it's all gonna work out before
they will okay your license. So that's so much leg
work to figure out. You know, before you even get
a lesson, you're spending so much money, so much time
on something that you don't even know if it's gonna
(16:53):
happen for sure exactly now. And that's where the hard
part is because you don't people don't realize that their
margins are zero by the time they actually get there
because they're paying so much money and you know all
the different taxes, you know, taxes for the city, the county,
the state, you know, central sometimes it's and and unfortunately
this has been you know what pretty much excess a
(17:15):
lot of people out is the time process that that takes.
You never know how long it's gonna take. I mean,
you think you're gonna, oh, it should be six months,
and you could put a you know, throw a dart
and hope that you're gonna hit it. But you never
hit it. You know. It's it's it takes sometimes years
for people to get their licensing. It's not a it's
not a walk in the park. This isn't something that
you can just be like, oh, I applied, I'm gonna
get it no matter what. And it's like but and
(17:37):
it's sad because right now, if I want to go
open up a tobacco license, you know, I can go
fill out of application, get approved, and then boom, I'm
I'm done in fifteen twenty days, you know, and there's
tobacco shops all over every corner of three on certain blocks.
Alcohol same thing. You know, I got a guy trying
to sell me an alcohol license. Right now. It's just
a transferable license. There you go, boom. You can fill
out the process if you want to go through. It's
(17:58):
pretty simple. But you talk about cannabis and and quite frankly,
I would, I would, you know, put them in the
same ring. It's like, if you're drinking, you know, and
you're giving the responsibility of sho alcohol, you should go
through a huge process that if if we're going through
it in the cannabis industry, so it's kind of screwed up, man,
it's gotta be a little nerve wracking. Then as as
(18:18):
you were going through it, I mean, how many hurdles
did you go through that you were like, I'm sucking
hanging up the cleats, I'm not even gonna do this anymore.
This is bullshit, right, Like some of those had to
just be devastating there. There was a lot of them,
and I just, you know, as my as my team knows,
I don't like to give up, and I'm really stubborn
in that field. Um, but they was crushing, I mean mentally, um.
(18:42):
And then you know, going through this, um well, real
quick little side stories that I had, things were not
going very well at all. The banks were not opening
up for us, and so my wife screaming at me,
you need to get a job, and I'm like, all right,
So I go back and I get a job and
I'm working great COVID happens. They'd let me fire forty
(19:04):
five of the cooks and then they let me go,
and and so is this time? I was like, here
it is? This is it? Like I can either just
fun get I'm out, or you know. And so I
went all the way in. I had employees that lost
their jobs. I brought him in. I went and talked
(19:24):
to people, and my my sales went up. I just
I just pushed it and I went. I just went
balls to the wall. So COVID was a blessing for
your company in an extent that we were essential and
we were allowed to keep working. And it was, and
it was a blessing because I lost my job. Like
it was like I forced you into right right right.
(19:47):
But the banks, I mean the banks, it's crazy. I
mean you have to I mean, do you have to
have a bank account. You have to pay a thousand
dollars a month on top of paying a zero point
one percent of any money you bring in, you have
to have um armored cars take your money. I'm like,
I don't I don't even have money coming in out
have an armored car. So and not only that, you
(20:09):
can't really process anything, and you gotta sell it. You
gotta send yours now because you're an edible company, you
gotta send it to a distribution company. Distribution companies right
and you a check? What are right there checking? Or
how do I get a bank account that says it's
really a cannabis edible company? So I gotta create now
another company quote unquote market For those who don't know
the game, it's like the things and loopholes that folks
(20:29):
have to go through to do these things. It's just
ridiculous that the states the country is doing that to
folks when charging everybody arm, leg and lung for every taxes,
but really hard to get a bank account, Like okay,
I'll pay it. Let's make it happen. Let me get
account so I can get this money generated. And you
gotta like do all these quote unquote a company that's
(20:50):
taken it in. It's just a mess, and I'm just
so happy that you've been able to, you know, go
through this storm and make it happen. Where can people
find Cosmos edibles at what spencer as you guys located
in um well, we're all over all over the Bay.
We're in four twenties central out here in southern Caroforina
in southern California. We're at a long beach green room. Um.
(21:11):
We're up in um at La Florista, up in Weed, California.
We're up, and we're all over in humbold Uh and
um proper wellness. We're over in tree house in Santa Cruz, Sacramento.
Dr Green thumbs up north and in Sacramento and sillmore
out here. UM. So yeah, we're If you check our website,
(21:32):
it's got all the store so wherever you guys are located,
you can find us. How how is business right now?
I mean, is it doing better from the pandemic or
is it is it seemed like it's curved back or
did you see an influx of of buying. I did
see an influx of buying. Um. When the pandemic first
happened and all this money was coming in from the government,
(21:53):
you know, there was people were didn't really know what
was going on and they were just getting money. And
so yeah, sales went sky or pocketing. Now they're still money,
but it's like people are a little bit nervous or
holding back. One of the things we did, and this
is what I've been was talking with with Mike about
is we decided to start white labeling. It was like,
well ourselves, aren't you know, making us rich by any means.
(22:15):
So what do we have? We have talent, we have
a kitchen, and we have a license, and so for
people who have a brand but don't have a license,
we can white label and create your brands form. So
that's been kind of creating a little bit of revenue
streams to help. It adds, it adds to you know.
I think you and I talked about that when we
(22:35):
first you know, did the show and then I at
the time, I don't think you're doing it. You know,
You're just like, no, I'm not doing that. I'm like, oh,
that's cool, you know. But it was something that I
brought up because I'm always looking, you know, and thinking that,
you know, it's the way to do it. If you've
got your license, you got a kitchen, you should be
doing it. It's multiple revenue streams. I mean, you ideally,
you've got to be able to tap in everywhere as
a business, and anytime you see holes, you know, you
(22:57):
got to fill them and be able to pull in
more money. So we're coming out the Grand Bar. I
think it's great. I'm down with that all day every day. Well,
there it is, guys. When we come back, it's Cosmo
High five. Time for the high five with them, and
it's going down. It's kind of a shark going one.
(23:25):
Welcome back to Cannabis Talk one on one. We want
to thank everybody out there for listening to the show.
We also want to thank everybody who helps us put
together the show. We really appreciate each and every one
of you, you dirty bastards. But now it's time for
the high five. Before we go to the high five, though,
as we mentioned, as we have Dave and Mike from
Cosmos Edibles dot Com, you're touching on the white labeling.
(23:47):
What are some of these white label products because and
even for those that are listening out there, like somebody
who doesn't know this exactly. One of the big white
label things that I love when I love when I
see this is like when you go to Costco and
you buy certain products from there, like for a that's
if you're buying the vodka from Costco and it's the
Kirkland brand. It's actually a very big popular vodka brand
(24:07):
that's out there, and I believe it's kettle one. If
I'm not mistaken on that right, I think Kirkland does
kettle one. That's what I said Kirkland is because they
also do Great Goose Great Groosey. Yeah, so you know
it's it's so smart. But for your guys company, are
they using exactly the same products you guys have and
just calling it something else. No, it's it's basically like
(24:29):
dispensaries will come to me and say, hey, I want
to do a brownie okay, and so like I'm like, okay,
well I'll create you a Brownies dr Green Thumbs brownie. Yeah.
Well I'll do a Doctor Breen brownie. All I can do.
You know, I can do your Grande bar. I can
do rabbit balls, you know whatever, you guys. I like
rabbit balls. I love how you brought rabbit balls back
(24:50):
so circle. And you know what it made me happy
is because now I want to try these damn rabbit balls.
Where they saw tait or what were they flavored with?
I'm wondering now now that you brought them back up.
The fat and me just came out as we're going
out to dinner and night have a years. I can't
wait to be there. But What's what was on these
rabbit balls? I think they had like a marm berry
glaze on it, um with some pork and uh, they
(25:12):
were just like pants. Heard, Yeah, did you eat him again?
Well no, not from rabbit balls to my balls. It's
Dave and Mike over here from Cosmos Edibles. We're gonna
ask you guys questions. Dave, you answer it, Mike you
follow it right along. It's gonna be the same questions.
Are you guys ready? Question number one? How old you
the first time you smoked cannabis? And where'd you get
(25:33):
it from? How about into the Mike big guy? Yeah,
no big deals. Just sit back and enjoy the show. Yeah, hey,
my other show. Hey you gotta s uh sixteen and
a half and my cousin nice? What about you? Mike?
I must have been like fifteen, told my mom were
(25:54):
going to a youth group event. Ditched right away, went
to the back room. That sparked it up. Amen. Question
number two of the high five with Cosmo Edibles, what
is your favorite way to use cannabis? M h um,
(26:14):
you know it's it's this that the kind of edible
I'm you know, I'm torn between my pesto and my
hot sauce. But I guess I just really love infusing
the oil so that I can make such cool things.
But I'm gonna go with pesto nice. Why am I
so hungry right now? So you know I like doing
(26:36):
the edibles as well. Basically, just you make any meal
you want infused if you like. Like we just did
a trip up the Big Ribs with me and my
friends for their birthday. So we did ribs one day.
Just infuse everything with canvas oil. Man doing mashed potatoes,
the mac and cheese, the ribs themselves. As you just
said that you're just getting hungry, I could get hungry.
But when you said you went to big Bear, I
don't know why you became the instant mascot because you
(26:57):
look like a big bear. I like, is that a
big bear right there? The number three Joe shaved today.
Now he's not big Bear. I just cleaned my look
up and now I'm attacking the big guy over there.
I'm no longer hairy face. Question number three, Craziest place
you ever used cannabis? Um? I drilled a ball out
(27:19):
of my mom's couch and um so that I could
literally smoke a bowl and then pass out on the couch.
So I drilled it into the side pocket that I
realized it with leaks, so I filled Yeah, but it worked.
That was that was fun. That Did she catch it?
Did she see it? I mean figure it out? She
saw it started leaking, so I put a pot underneath
(27:41):
to catch the water, and passed out and she walked
in and she's like what the And I'm like, oh,
it's the Native Americans. They wanted to clean their tobacco,
so it's a tobacco pipe. Yeah, and she bought it.
No way, she bought it. A matter of fact, as
you mentioned the parents, So how do they react, Dave?
Do you do in a cannabis you know company? Now? Right? That?
They cool with it all? My mom is my biggest fan,
(28:01):
even though she was told against it at first. What
are you doing? You're getting into this devil stuff? Was
that type of attitude? Well, it was more because she
didn't find out for me. She found out from my
baby mama. Oh and you're doing real bad work there.
Because now baby Mama probably wasn't for it yet. She
was like, oh, oh, that's so great that Dave's doing this.
(28:23):
And my Mom's like, wait, what is he doing. Oh
so she did the whole propaganda way, like making you
look bad, but he's doing great. I can't believe he's
making cannabis brownies and he's a drug dealer. But she
takes the money every month. Oh you gotta love that.
What about you? Mike? The bear question one more time?
(28:45):
What was it again? The question is the craziest place
she ever smoked cannabis? Maybe the crazy the dumbest was
back when he used to living the dorms, had a
guy a couple of doors down where you'd go smoke
blunts in his dorm. And of course like, okay, if
you're down to do it in your dorm, will do
it at your place. But you know, sure enough, the
whoever our answer is knocking on the door like, hey,
you can't be smoking here. Oh it's okay, it's the
back was like, yeah, you can't smoke that in here either,
(29:07):
Like what a great way, though, No, this is just
a cigarette. It just smells. She's like, no, no, I
know what it is. Question number four, the high five?
What is your go to munchy after you get high?
M I was gonna say snicker a little, but that
I guess that doesn't like because that toffee snicker do
(29:28):
it or Rise crispy treat. I need to get a
few of them. Yeah, I eat those after I eat
after you're high high. Okay, this sounds that that might
be your go too munchy afterwards. I can see. Do
you ever make them just not medicated to you and
people just go to town on them? I do. I
kind of had to just to keep my brand alive
and to let because you can't go go into shops
(29:48):
unless it's manifested or if you know you can, so
you can give that as a sample, say this is
what it tastes like without the t seeing it, and
then people get a man, I want to try some
of these right now? Do you have any not medicated
as well? Oh? Yeah, that's in my bad's got the
hand to fight the power? Yea? What? I love swordbet man,
(30:11):
anything ice cream related. That's my go to say that.
I'm literally I'm starving. I haven't ate anything all day,
so I had a good breakfast and I'm ready for
a good dinner. Question number five and the five five.
If you could smoke cannabis with anyone dead or alive,
who would it be and why? Um? I would. You know,
(30:34):
I'm gonna do my dad who passed away, and I
I feel like, you know, one of the reasons, one
of the kind of the reasons that I got into
this was to help his cancer. And he never was
in the pot, but I really wanted to smoke a
joint with him and to show him how I made
it beautiful. How long ago did you pass? Uh? Ten
(30:55):
years ago? So you weren't in the game yet? The
six done? No? So yeah, oh that would have been
a great thing, right seeing like, oh, man, Dad, how
this blues Dad passed off cancer as well? Yeah? Yeah,
yeah he was, but he smoked a lot of we
he you guys know a lot of pinners with the
dude Blues Dad. Second dude I ever smoked. Yeah, yeah,
(31:18):
So here you go, Dad, Let me get that. Mike,
what about you go with like Snoop Dogg or Seth Rogan. Man,
I want somebody that can keep up and keep on puffing. Man.
You see Seth Rogan brand just came out and everything, right,
you guys see that. Yeah, Seth Rogan's got a brand
that just came out. I don't remember the full story
or what it's called, but I did read it a
little bit, but it's fully official. He's out, he's pushing it.
(31:39):
We're trying to get him on the phone on the show.
I guess. Oh, thank you Erica, Erica the intern. That's
why you're so special. I don't care what Abel says
about you. House plan is already out, so you know,
maybe look it up. And I think Peanuts been trying
to get him on the show for a while, but
I don't know what the hell. Yeah, yeah, exactly, Yeah,
(32:00):
reached out to his people. Well, thank you guys man.
It's always great to have you guys on the show
and to see your products. And for those who don't
know about it, once again, go to cosmos edibles dot com.
You know a group out of the Santa Cruz and
for those who are listening around the world and wondering,
Santa Cruz is one of these spots where cannabis is
very influential, very much like you know Humblet. In my opinion,
(32:23):
you got the Humblet County area and you've got Santa
Cruz and growing up in the Bay Area myself and
San Jose, you knew when you got weed from both
of those the areas it was gonna be top notch
because cats really knew how to go. And I'm talking outdoor.
It was tasty, it was green as can be, it
was crispy, it was everything there is to it. And
(32:46):
and before I let you go, as I say that,
this question just comes to mind, is how did the
market out there in Santa Cruz accept you? Because the
unseen truth in Santa Cruz and Humble this this is
our annabis, right, It's like, this is our community. Humble
has like these you know rules. There's about four or
five families that run it really out there. I don't
(33:07):
know what it's like in Santa Cruz. I know a
few people, but I mean, you know, you can go
deep in them woods and there's a lot of deep
FROs in Santa Cruz, just like Humble. And some folks
don't really know that about Santa Cruz because I don't
think Santa Cruz gets its props that it's deserved, you
know what I mean, we don't drop Oh that's Santa Cruz.
It doesn't get it like Humble, and I don't think
(33:27):
it is that the Humble status, but it's right under it, right,
I mean, blue, wouldn't you say growing up to like
all the deals that you've done. And you know the
quote unquote back when like when you got that Santa
Cruz bomb, you know it was it wasn't necessary for me.
It wasn't necessary Santa Cruz in general, but it was
northern Cally so, but Northern Cally and it would probably
come from Santa Cruz or Humble. I was. I wasn't
(33:48):
humbled a lot. I spent a lot of time in Humble.
But yes, I did see the Santa Cruz fire. And
and the truth is is that in northern California, they
just grew a better quality. They knew what it was.
It wasn't fast food, it was quality and and and
so yeah, you know the Santa Cruz. Yeah. So so
my point is, day when I'm alluding to his did
the Santa Cruz O G growers o G community when
(34:11):
you come in there and you get your license? Was
there any conflict? Was there any anything that happened where
you're like, hey, guys, I'm I'm here, I'm part of
this community as well, let's make it happen. Yeah. I mean,
you've got the surfer mentality, the good old boy mentality,
and I've been here growing mentality, And I didn't have
the mentality of like, oh hey, I've been involved for
(34:32):
a really long time and I grew up in the
mountains here. I didn't really show my hands like that.
I didn't, you know, I was quite so when I
did come to uh, to the table, you know, there
was it was it was conflicted. You know there, who's
this guy? You know? Oh, he doesn't serve with us
like or you know, or he hasn't you know, he
only lived here when since the eighties, so you know,
so I had to really work them, but I was.
(34:52):
I was able to get into half the shops there
and um, and I'm still working on the other ones. Um.
But old boy network, the good old boys. The one
thing too is the microclimates. There were so many microclimates
in Santa Cruz and that's what creates all these different
types of great uh cannabis up there. Um. But also
(35:13):
the regulations really crushed them out there, becatures of those
because of that mountain. What about Big Sir? You ever
go to Big Sir out there? Is that? Is that
a dispenser out there right there? Is? Yeah, there's one
out there. I think there's two out there now. I
know one for sure, it's just so great for I
mean one of those growing up, I used to always
go to Santa Cruz. It was like our go to
(35:33):
big beach area, our go to hangout. I used to
love going up there and being able to score some
We go to concerts out there. Like the everything about
Santa Cruz if people have never been, it's such a
dope area, you know what I mean. You've got different
areas to going along that whole coasts of the one
oh one. You can see the Pacific Ocean and like
you said, the climates out there. If you go deep
(35:54):
in the woods. I remember as a young kid going
and chopping down Christmas trees up there in the Santa
Cruz Mountains. That was like one of those highlights of
my life of like going deep in the mountains and
chopping down our own tree. Was it a bud tree show? Hey,
if you go far enough in the mountains, different trees,
it's a good time. Anything else you guys want to
(36:15):
plug before we let you guys go, Um, I was
just gonna, you know, talk about how awesome out there.
I live out in the Santa Cruge Mountains too, and um,
it's just I just want to give a shout out
to all those people who were growing and went through
that horrible, horrible fire. We um our community got like
ravaged out there. We all got evacuated, and uh what,
we stayed strong and U and the flowers are still coming,
(36:38):
so that's always gotastic. Well we're gonna have some smoky flowers. Well,
there it is, guys. It's Cannabis Talk one. We want
to thank you guys for joining the show and remember
this if no one else loves you, well alright, thank
you for listening to Cannabis Talk one on one on
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It's now time for Cannabis Talk one oh one with Blue,
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Hello and welcome to Cannabis Talk one on one. My
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(00:25):
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(00:47):
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(01:08):
Brothers Underscore at Underscore, law Marks at wast Law, Craigs
at wast Law, Dog Blue is at one, Christopher writes,
and I am at Joe Grand Dave fifty two today
on the show. I want to give a little reading
because I like what I read about you guys online.
We have Dave and Mike from Cosmos Edibles dot Com.
Now Dave is the founder and we've met Dave before
(01:29):
in the past and he's done some stuff with us
and we've seen his edibles around. But I went to
the website, Yeah, tried him and he's been a part
of one of our events that we've had, and Cosmos
has been around us for a while and we love
his movement and everything he's doing. But I want to
read this to you guys because I felt like it
was great from the website what I read, so it
says moving to the Santa Cruz Mountains in seven to
(01:52):
build our family business, and I stopped dancing, which I
was doing part time to start the winery. Okay, maybe
I added that, but you know, I'll do a little
bit of that for you. Dave exactly so, he was
working in a winery, and he quickly found solace, uh,
solace in the Redwoods while working under the chefs at
(02:13):
the winery during breaks from college in Humboldt. Go figure,
I realized my heart was in the culinary field. Now
I've been a chef over twenty five years now and
channeling my creative hard work with some of the largest
catering companies and high end restaurants in the Bay Area,
which I really want to get into that too, because
I didn't realize that. You know, of course me being
(02:33):
from the Bay too. Let's drop some of these great
restaurants there and maybe give me some good recipes that
we can do at home. But going back to the website,
it says doing grassroots roots work from prop to fifteen
under Ben Rice and Chris Wilder in I realized the
importance of taking a stand with the cannabis plants. However,
(02:53):
it was not until two thousand fifteen that I found
the therapeutic effects of cannabis. And it's funny if you
think about this, because he was in humbolts going to college,
but didn't realize it until many moons after that in
two thousand and fifteen, and when it transferred the focus
of my life, I quickly turned my passion for cooking,
chemistry and cannabis and the cosmos d s out rageous Edibles.
(03:18):
He created artisanal chocolate bars with the same care and
techniques as the restaurant desserts, which led them to win
Best Edible and Best Desserts at the hempcom two thousand
and seventeen. Now working on the new summer menu with
which I love this mixture toffee snicker doodle, rice, crispy
(03:39):
treats and if I just want one of those without
When I read that the first time that, I was like,
did you just send toffee, snicker doodle, crispy and tree.
I read that, I was like, hold up, wait a minute,
let me put my mouth on it. As Pitts over
there drooling too. I just looked up as you shared
my brother other sur rises. We are ready to show
(04:01):
the edible market that delicious can be a part of
the conversation and now their mission at Cosmos. D Outrageous
Edibles are designed with the Artesian dessert connoisseur in mind.
We are passionate about creating delicious and healthy alternatives for
people to consume cannabis. We enhance their lives by exceeding
(04:23):
the standards for cannabis edibles. So that being said, folks,
I gave you guys their mission, the whole thing on
the Cosmos Edibles dot com. Thank you guys for coming
to the show. We'll be back next I'm just kidding.
That's all we wanted. I can read and I can't
even see. I wanted to read that to everybody out there, Dave,
(04:44):
because A your website is great. I love the way
it looks, although the funt I had to focus on.
But I'm not gonna complain about it on all idea.
I'm sorry, um, but you know it's fine. Um. That
being said, it's a classy look. It feels like a
restaurant menu. Is that design that you guys have. I
look at your website, I look at the things you're saying.
You're you're doing what you see, You're stepping it up
(05:05):
like a big time restaurant like a big you know, classy, classy.
It's dope, man, you got a good feel, you know.
And I read this, What was it that you were
cooking in the past that you were like, damn, I
really gotta gotta get into the stave. It was, you know,
I was up you know, I was in the winery business,
and I was digging the potholes. No pun intended um
(05:26):
to borrow all the grape vines. And I'm looking at
these chefs up there, and I'm just like, I don't
want to be digging these holes all day. And so
I started learning from these chefs and the first thing
that caught my attention was they fed me this this
rabbit and um, I thought it was and I was young,
I was eighteen. I thought it was gray. It was
so delicious, and I'm like, what is that And the guy,
(05:47):
the chef was like, oh, it's it's it's rabbit balls.
It was. It was. It was kind of a joke.
I mean, it was a joke like that we weren't
supposed to beating. He was feeding the staff that, but
since I was bugging him in the kitchen, he was like,
here you go. But he made it so nice on
this plate. It just it was beautiful. It did taste,
(06:08):
it did still you rabbit balls, no, would you like
to try mine? You could gobble on these real quick,
a little baby balls. So yeah, you're digging ditches. You're
sitting there, they give you rabbit balls and you go,
you know what, I'm gonna be my own cook. Yeah.
I did well. I started. I was hitchecking at the time,
(06:29):
and some of the I think there were caterers out
there and they were gonna give me a ride home
and I said, okay, well give me a ride home
and they put me in the kitchen and I got
straight to work, and um, I loved it. I was
like I started doing a lot of Italie in and
French food. Um. And then I got involved with a
Southern chef that did lots of Mississippi uh babies and
(06:52):
the barbecues and the smoke. Oh man, it was so
and that was that was it. It was like, okay,
I'm on it, Like, let's just I want to look
for the rest of my life. What was you know,
and and why cannabis? You know, let's talk about why
why why did you change it from just cooking obviously
to to cannabis. Um the cannabis um. When I was
living in a tree and humble, um I was. I
(07:14):
got kicked out the dorms and so I had to
you know, I didn't want to go crying home to
mom and dad. So I, you know, I built out
a house in the in the redwoods. And you're literally
living in a tree and had like a pistol outside
just out the window. Or how did you back up
a little bit home? We tell me this story too.
It was an old growth tree that had fallen and uh.
(07:34):
One of my favorite books was My Side of the
Mountain um. And so I was this kid that ran
away from home and the dug out a tree, and
so I did that. I dug it out, burned it,
dug it burned it, and I put a tarp over it,
and ship lived out there. I showered at the dorms.
How long about six months? Damn? You really found yourself off.
So at night you're just going out to the world,
like a mile out. So it's safe to see you've
(07:56):
masturbated in the woods. It was really hard to date.
So how many bunnies come into my house? It's like
a mile out in the woods. How many bunnies did
you date? You know, I have this taste in my mouth.
Did you have did you have? Did you have electricity
at all? Or when it got dark? It was dark?
(08:18):
It was dark? Wow, dude, you know And I remember
he sharing this with us. I mean in such an
interesting story because I mean who does that? Literally? You know,
who does you really find? Like I said, you really
find yourself? Though. I ironically went on a leadership conference
one time and it was weird. It was in Wales,
in London. You know our food in London. We went
to Wales and they sent us out to the wilderness
(08:40):
and this leadership conference for twenty four hour find yourself.
And it was, you know, a leadership conference. It wasn't
six months. That's why I said, you really find yourselny
four hours. I found myself quick enough. If I was
out there six months, I find myself and might go
a little cool. Did you guys have a sleeping Uh no,
we have a tarp. They gave us a tarp of backpack,
some food and said go deep as far as you want,
(09:01):
here's your compass. Come back here tomorrow around this time.
Blah blah blah. So you know, you guys walked like
two blocks and just get it twisted. I didn't go
too far, but I did masturbate out there. I found
myself and made myself feel very warm, and it sort
of raining out there and everything. Yeah, exactly, just gonna
wipe my hands. It was a fun time. That's awesome.
So you're over there, you're find yourself. You're in humble
(09:23):
early on. You wouldn't think you found it in college,
right well, and I did. That was where when we
were talking about how I found the therapeutical value of
it later in life. At this point, I just wanted
to get high, and so you know, I was, I
was really into um canvas and hamp and I was.
I was really piste off that the whole legalization of
(09:48):
HEMP was a corporate racist takeover. And to me that
was like, okay, this is not cool. You know, like,
you know, here's all these you know, big players out
there trying to turn happened to um, bioplastic fuel, um,
you know, paper, all sorts of stuff, and then right
then you know it's illegal. And so to me it
(10:10):
was like it was it was a calling, like why
why is this illegal? Why why are the helicopters flying
over my house all the time, because the camp was
big back in the nineties, you know, and so um
that was that kind of started my my mission. You know.
I I published my first zine back in college there
about hemp prohibition. Um, but I was always cooking. I
(10:31):
was always cooking. And then, you know, twenty years down
the road, after passing to fifteen with Ben Rice and
those guys, Um, I I realized, you know what I'm
gonna do edibles. It's like it's been long enough. I've
learned enough from culinary. I've learned a enough from you know,
my experience with it. Now it's time to change the
(10:52):
industry and put some good food out there in the
edible world. And that's that's what. Really What is your
guys face product that you guys produce at Cosmo? Oh?
I love the extra toasted coconut bar by far, that's
my number one. Really did you guys bring this one? Why?
Why is that my elaborate on that one? All right?
So you know, I've always been a big fan of
(11:12):
the milk chocolate, got the shredded coconut on top that
have little butterscotch chips on top, like a little things
of like a little bit this one, by the way,
that I have on my screen that right there is
the more is my friend. You see, I'm on your
website clicking on pictures and I have one right here
that I keep staring at. My mouth is drooling over,
like what is this one? Right? Right? I mean it's
funny because you know, you think of different edibles, and
(11:35):
you know there's so many out there, right, There's so
many things that people can grab. But I feel like
your guys just look like a dessert that I'm gonna
see at, like the Ruth Crisp, you know, the it's
a high end look and feel. It's not just some
piece of chocolate or a little whatever. It has like
like this picture here on your website. And for those
who don't know to go check them out Cosmos Edibles
dot Com. Go see it because the pictures they actually
(11:56):
matched the product too, which isn't like, oh, we just
made that one for the pictures, right. How hard is
it to keep that consistency? Um, it's hard. I'm not
gonna lie it. We're we're not corporate owned, so we
do these all by hand. So I have a whole
crew in there instead of having machines for it, and
put exactly the right number. I have people in there,
(12:17):
um and we're doing it, and so you're gonna get
these imperfections. But to me, it's perfect. That's how I wanted.
You know, it's it's it's it's funny when you say that,
because when it's art right, and food is art right,
and so and some of it's not, some of it's
more cookie cutter. But you know, when you're producing something
and it's art and it's and I often tell my
wife because she produces like these cups and I gonna
(12:39):
look that little imperfection is dope, but it looks amazing, Like,
don't don't think that it's too you know, She's like,
it's not perfect. I'm like, of course it's not perfect,
you know what I mean, But but it's it's about that.
So but she is, but you are, baby, So so
let me let me ask this is is it? How?
How is the licensing process for this? I mean how
how what kind of hurdle did you guys have to
look for that? Let's break real quick and come back.
(13:00):
It's cosmos edibles. We'll hear all about the licensing is
cannabis talk one on one. Welcome back to Cannabis talk
one on one. We're here with Cosmo Edibles Big David Mike,
and you know what, Dave Mike, we were talking about
licensing and actually figuring out how difficult was that process
(13:22):
for you, and tell us kind of about your walk
us through that process, because so many people out there
want to get into the game, but they don't realize,
oh my god, I gotta get a license and they
hear about it and then it's gonna cost me two million,
ten million. Walk us through the whole process. Well, I
don't think we have enough time, but the cliff note version,
You're right. I know it's been a a journey, as
(13:42):
I've talked to you before about it, but and then
it's all gonna change by the time I finished. That's
the worst part about the licensing and everything for you guys.
That's just like it always changes. It's you know, it's
it's been challenging. I mean, one of the things that
being a chef for UH chef for thirty years, Um,
this kind of culinary is a completely different ball game.
(14:04):
And then adding into the licensing, it's it's just it's crazy.
So the first thing you have to do what I did,
and why I got ahead is as soon as I
wanted to do this, I went down to the courthouse
and I filed my paperwork. And that's what you gotta do.
And that was two thousand, two thousand fifteen. I came
up with the idea and I started when you came
(14:25):
up with the whole therapeutic and then two downs sixteen
I filed the paperwork. Um and you know, you basically
have to go down off the we of to file.
You have to get it, find your county and find
your city and make sure that the rules and regulations
line up and that you can have a license and
what kind of like you did in Santa Cruz corrects.
I knew I was lucky. Santa Cruz was one of
(14:46):
the first counties that actually opened it up. The counties
in California were not open to this, so um, so
that was one of my first lucky moves. And then
you had to start paying taxes. Well, most people, if
they weren't making money, weren't paying taxes. You still have
to pay you if you weren't making money, so you
just had the file. Excuse me, So I just had
to keep filing. So I did all the paperwork I
(15:07):
did all that, and then I had the state come
out and verify or kitchen. Um, we had to jump
through a thousand new loopholes because our kitchen was it
was like a thousand feet away from uh An Elementary School.
So that was fine. It's a thousand feet a minimum
a thousand feet those it depends where you're at some states,
(15:28):
some cities. States are all different. Some are a thousands
some or five some or six. But the problem with
ours was the parcels were three feet apart. The front
doors were like feet and so yeah, so that was
another armor leg And as a lawyer, that's when you
learned about as the crow flies right, That's what I argued,
you know, and I was there. That's the one thing.
(15:50):
I'm not your typical stoner. I'm a chef, and I
go in and I did the paperwork. I I knew
what it had to get done, and so I got
you know, people to start, you know, writing the numbers
down and getting the regulators inside the kitchen, inside the
kitchen and making sure that all the stuff was diagrammed out.
Then I had to do all my s O p s.
You have to do all your business plan, all your
(16:12):
sps everything lined up, and then they can okay your license.
You can't do it after the fact, so you have
to be running basically a business and then then they're
gonna okay you're licensing and the business that you were
running was the edible or was it in business? Yeah?
I mean, and I couldn't even run it. It's so
confusing because you have to be generating money and have
(16:33):
are not generating money. But you have to have a
business set in stone. You have to have your place
picked out, you have to have your distribution channel, you
have to know how it's all gonna work out before
they will okay your license. So that's so much leg
work to figure out. You know, before you even get
a lesson, you're spending so much money, so much time
on something that you don't even know if it's gonna
(16:53):
happen for sure exactly now. And that's where the hard
part is because you don't people don't realize that their
margins are zero by the time they actually get there
because they're paying so much money and you know all
the different taxes, you know, taxes for the city, the county,
the state, you know, central sometimes it's and and unfortunately
this has been you know what pretty much excess a
(17:15):
lot of people out is the time process that that takes.
You never know how long it's gonna take. I mean,
you think you're gonna, oh, it should be six months,
and you could put a you know, throw a dart
and hope that you're gonna hit it. But you never
hit it. You know. It's it's it takes sometimes years
for people to get their licensing. It's not a it's
not a walk in the park. This isn't something that
you can just be like, oh, I applied, I'm gonna
get it no matter what. And it's like but and
(17:37):
it's sad because right now, if I want to go
open up a tobacco license, you know, I can go
fill out of application, get approved, and then boom, I'm
I'm done in fifteen twenty days, you know, and there's
tobacco shops all over every corner of three on certain blocks.
Alcohol same thing. You know, I got a guy trying
to sell me an alcohol license. Right now. It's just
a transferable license. There you go, boom. You can fill
out the process if you want to go through. It's
(17:58):
pretty simple. But you talk about cannabis and and quite frankly,
I would, I would, you know, put them in the
same ring. It's like, if you're drinking, you know, and
you're giving the responsibility of sho alcohol, you should go
through a huge process that if if we're going through
it in the cannabis industry, so it's kind of screwed up, man,
it's gotta be a little nerve wracking. Then as as
(18:18):
you were going through it, I mean, how many hurdles
did you go through that you were like, I'm sucking
hanging up the cleats, I'm not even gonna do this anymore.
This is bullshit, right, Like some of those had to
just be devastating there. There was a lot of them,
and I just, you know, as my as my team knows,
I don't like to give up, and I'm really stubborn
in that field. Um, but they was crushing, I mean mentally, um.
(18:42):
And then you know, going through this, um well, real
quick little side stories that I had, things were not
going very well at all. The banks were not opening
up for us, and so my wife screaming at me,
you need to get a job, and I'm like, all right,
So I go back and I get a job and
I'm working great COVID happens. They'd let me fire forty
(19:04):
five of the cooks and then they let me go,
and and so is this time? I was like, here
it is? This is it? Like I can either just
fun get I'm out, or you know. And so I
went all the way in. I had employees that lost
their jobs. I brought him in. I went and talked
(19:24):
to people, and my my sales went up. I just
I just pushed it and I went. I just went
balls to the wall. So COVID was a blessing for
your company in an extent that we were essential and
we were allowed to keep working. And it was, and
it was a blessing because I lost my job. Like
it was like I forced you into right right right.
(19:47):
But the banks, I mean the banks, it's crazy. I
mean you have to I mean, do you have to
have a bank account. You have to pay a thousand
dollars a month on top of paying a zero point
one percent of any money you bring in, you have
to have um armored cars take your money. I'm like,
I don't I don't even have money coming in out
have an armored car. So and not only that, you
(20:09):
can't really process anything, and you gotta sell it. You
gotta send yours now because you're an edible company, you
gotta send it to a distribution company. Distribution companies right
and you a check? What are right there checking? Or
how do I get a bank account that says it's
really a cannabis edible company? So I gotta create now
another company quote unquote market For those who don't know
the game, it's like the things and loopholes that folks
(20:29):
have to go through to do these things. It's just
ridiculous that the states the country is doing that to
folks when charging everybody arm, leg and lung for every taxes,
but really hard to get a bank account, Like okay,
I'll pay it. Let's make it happen. Let me get
account so I can get this money generated. And you
gotta like do all these quote unquote a company that's
(20:50):
taken it in. It's just a mess, and I'm just
so happy that you've been able to, you know, go
through this storm and make it happen. Where can people
find Cosmos edibles at what spencer as you guys located
in um well, we're all over all over the Bay.
We're in four twenties central out here in southern Caroforina
in southern California. We're at a long beach green room. Um.
(21:11):
We're up in um at La Florista, up in Weed, California.
We're up, and we're all over in humbold Uh and
um proper wellness. We're over in tree house in Santa Cruz, Sacramento.
Dr Green thumbs up north and in Sacramento and sillmore
out here. UM. So yeah, we're If you check our website,
(21:32):
it's got all the store so wherever you guys are located,
you can find us. How how is business right now?
I mean, is it doing better from the pandemic or
is it is it seemed like it's curved back or
did you see an influx of of buying. I did
see an influx of buying. Um. When the pandemic first
happened and all this money was coming in from the government,
(21:53):
you know, there was people were didn't really know what
was going on and they were just getting money. And
so yeah, sales went sky or pocketing. Now they're still money,
but it's like people are a little bit nervous or
holding back. One of the things we did, and this
is what I've been was talking with with Mike about
is we decided to start white labeling. It was like,
well ourselves, aren't you know, making us rich by any means.
(22:15):
So what do we have? We have talent, we have
a kitchen, and we have a license, and so for
people who have a brand but don't have a license,
we can white label and create your brands form. So
that's been kind of creating a little bit of revenue
streams to help. It adds, it adds to you know.
I think you and I talked about that when we
(22:35):
first you know, did the show and then I at
the time, I don't think you're doing it. You know,
You're just like, no, I'm not doing that. I'm like, oh,
that's cool, you know. But it was something that I
brought up because I'm always looking, you know, and thinking that,
you know, it's the way to do it. If you've
got your license, you got a kitchen, you should be
doing it. It's multiple revenue streams. I mean, you ideally,
you've got to be able to tap in everywhere as
a business, and anytime you see holes, you know, you
(22:57):
got to fill them and be able to pull in
more money. So we're coming out the Grand Bar. I
think it's great. I'm down with that all day every day. Well,
there it is, guys. When we come back, it's Cosmo
High five. Time for the high five with them, and
it's going down. It's kind of a shark going one.
(23:25):
Welcome back to Cannabis Talk one on one. We want
to thank everybody out there for listening to the show.
We also want to thank everybody who helps us put
together the show. We really appreciate each and every one
of you, you dirty bastards. But now it's time for
the high five. Before we go to the high five, though,
as we mentioned, as we have Dave and Mike from
Cosmos Edibles dot Com, you're touching on the white labeling.
(23:47):
What are some of these white label products because and
even for those that are listening out there, like somebody
who doesn't know this exactly. One of the big white
label things that I love when I love when I
see this is like when you go to Costco and
you buy certain products from there, like for a that's
if you're buying the vodka from Costco and it's the
Kirkland brand. It's actually a very big popular vodka brand
(24:07):
that's out there, and I believe it's kettle one. If
I'm not mistaken on that right, I think Kirkland does
kettle one. That's what I said Kirkland is because they
also do Great Goose Great Groosey. Yeah, so you know
it's it's so smart. But for your guys company, are
they using exactly the same products you guys have and
just calling it something else. No, it's it's basically like
(24:29):
dispensaries will come to me and say, hey, I want
to do a brownie okay, and so like I'm like, okay,
well I'll create you a Brownies dr Green Thumbs brownie. Yeah.
Well I'll do a Doctor Breen brownie. All I can do.
You know, I can do your Grande bar. I can
do rabbit balls, you know whatever, you guys. I like
rabbit balls. I love how you brought rabbit balls back
(24:50):
so circle. And you know what it made me happy
is because now I want to try these damn rabbit balls.
Where they saw tait or what were they flavored with?
I'm wondering now now that you brought them back up.
The fat and me just came out as we're going
out to dinner and night have a years. I can't
wait to be there. But What's what was on these
rabbit balls? I think they had like a marm berry
glaze on it, um with some pork and uh, they
(25:12):
were just like pants. Heard, Yeah, did you eat him again?
Well no, not from rabbit balls to my balls. It's
Dave and Mike over here from Cosmos Edibles. We're gonna
ask you guys questions. Dave, you answer it, Mike you
follow it right along. It's gonna be the same questions.
Are you guys ready? Question number one? How old you
the first time you smoked cannabis? And where'd you get
(25:33):
it from? How about into the Mike big guy? Yeah,
no big deals. Just sit back and enjoy the show. Yeah, hey,
my other show. Hey you gotta s uh sixteen and
a half and my cousin nice? What about you? Mike?
I must have been like fifteen, told my mom were
(25:54):
going to a youth group event. Ditched right away, went
to the back room. That sparked it up. Amen. Question
number two of the high five with Cosmo Edibles, what
is your favorite way to use cannabis? M h um,
(26:14):
you know it's it's this that the kind of edible
I'm you know, I'm torn between my pesto and my
hot sauce. But I guess I just really love infusing
the oil so that I can make such cool things.
But I'm gonna go with pesto nice. Why am I
so hungry right now? So you know I like doing
(26:36):
the edibles as well. Basically, just you make any meal
you want infused if you like. Like we just did
a trip up the Big Ribs with me and my
friends for their birthday. So we did ribs one day.
Just infuse everything with canvas oil. Man doing mashed potatoes,
the mac and cheese, the ribs themselves. As you just
said that you're just getting hungry, I could get hungry.
But when you said you went to big Bear, I
don't know why you became the instant mascot because you
(26:57):
look like a big bear. I like, is that a
big bear right there? The number three Joe shaved today.
Now he's not big Bear. I just cleaned my look
up and now I'm attacking the big guy over there.
I'm no longer hairy face. Question number three, Craziest place
you ever used cannabis? Um? I drilled a ball out
(27:19):
of my mom's couch and um so that I could
literally smoke a bowl and then pass out on the couch.
So I drilled it into the side pocket that I
realized it with leaks, so I filled Yeah, but it worked.
That was that was fun. That Did she catch it?
Did she see it? I mean figure it out? She
saw it started leaking, so I put a pot underneath
(27:41):
to catch the water, and passed out and she walked
in and she's like what the And I'm like, oh,
it's the Native Americans. They wanted to clean their tobacco,
so it's a tobacco pipe. Yeah, and she bought it.
No way, she bought it. A matter of fact, as
you mentioned the parents, So how do they react, Dave?
Do you do in a cannabis you know company? Now? Right? That?
They cool with it all? My mom is my biggest fan,
(28:01):
even though she was told against it at first. What
are you doing? You're getting into this devil stuff? Was
that type of attitude? Well, it was more because she
didn't find out for me. She found out from my
baby mama. Oh and you're doing real bad work there.
Because now baby Mama probably wasn't for it yet. She
was like, oh, oh, that's so great that Dave's doing this.
(28:23):
And my Mom's like, wait, what is he doing. Oh
so she did the whole propaganda way, like making you
look bad, but he's doing great. I can't believe he's
making cannabis brownies and he's a drug dealer. But she
takes the money every month. Oh you gotta love that.
What about you? Mike? The bear question one more time?
(28:45):
What was it again? The question is the craziest place
she ever smoked cannabis? Maybe the crazy the dumbest was
back when he used to living the dorms, had a
guy a couple of doors down where you'd go smoke
blunts in his dorm. And of course like, okay, if
you're down to do it in your dorm, will do
it at your place. But you know, sure enough, the
whoever our answer is knocking on the door like, hey,
you can't be smoking here. Oh it's okay, it's the
back was like, yeah, you can't smoke that in here either,
(29:07):
Like what a great way, though, No, this is just
a cigarette. It just smells. She's like, no, no, I
know what it is. Question number four, the high five?
What is your go to munchy after you get high?
M I was gonna say snicker a little, but that
I guess that doesn't like because that toffee snicker do
(29:28):
it or Rise crispy treat. I need to get a
few of them. Yeah, I eat those after I eat
after you're high high. Okay, this sounds that that might
be your go too munchy afterwards. I can see. Do
you ever make them just not medicated to you and
people just go to town on them? I do. I
kind of had to just to keep my brand alive
and to let because you can't go go into shops
(29:48):
unless it's manifested or if you know you can, so
you can give that as a sample, say this is
what it tastes like without the t seeing it, and
then people get a man, I want to try some
of these right now? Do you have any not medicated
as well? Oh? Yeah, that's in my bad's got the
hand to fight the power? Yea? What? I love swordbet man,
(30:11):
anything ice cream related. That's my go to say that.
I'm literally I'm starving. I haven't ate anything all day,
so I had a good breakfast and I'm ready for
a good dinner. Question number five and the five five.
If you could smoke cannabis with anyone dead or alive,
who would it be and why? Um? I would. You know,
(30:34):
I'm gonna do my dad who passed away, and I
I feel like, you know, one of the reasons, one
of the kind of the reasons that I got into
this was to help his cancer. And he never was
in the pot, but I really wanted to smoke a
joint with him and to show him how I made
it beautiful. How long ago did you pass? Uh? Ten
(30:55):
years ago? So you weren't in the game yet? The
six done? No? So yeah, oh that would have been
a great thing, right seeing like, oh, man, Dad, how
this blues Dad passed off cancer as well? Yeah? Yeah,
yeah he was, but he smoked a lot of we
he you guys know a lot of pinners with the
dude Blues Dad. Second dude I ever smoked. Yeah, yeah,
(31:18):
So here you go, Dad, Let me get that. Mike,
what about you go with like Snoop Dogg or Seth Rogan. Man,
I want somebody that can keep up and keep on puffing. Man.
You see Seth Rogan brand just came out and everything, right,
you guys see that. Yeah, Seth Rogan's got a brand
that just came out. I don't remember the full story
or what it's called, but I did read it a
little bit, but it's fully official. He's out, he's pushing it.
(31:39):
We're trying to get him on the phone on the show.
I guess. Oh, thank you Erica, Erica the intern. That's
why you're so special. I don't care what Abel says
about you. House plan is already out, so you know,
maybe look it up. And I think Peanuts been trying
to get him on the show for a while, but
I don't know what the hell. Yeah, yeah, exactly, Yeah,
(32:00):
reached out to his people. Well, thank you guys man.
It's always great to have you guys on the show
and to see your products. And for those who don't
know about it, once again, go to cosmos edibles dot com.
You know a group out of the Santa Cruz and
for those who are listening around the world and wondering,
Santa Cruz is one of these spots where cannabis is
very influential, very much like you know Humblet. In my opinion,
(32:23):
you got the Humblet County area and you've got Santa
Cruz and growing up in the Bay Area myself and
San Jose, you knew when you got weed from both
of those the areas it was gonna be top notch
because cats really knew how to go. And I'm talking outdoor.
It was tasty, it was green as can be, it
was crispy, it was everything there is to it. And
(32:46):
and before I let you go, as I say that,
this question just comes to mind, is how did the
market out there in Santa Cruz accept you? Because the
unseen truth in Santa Cruz and Humble this this is
our annabis, right, It's like, this is our community. Humble
has like these you know rules. There's about four or
five families that run it really out there. I don't
(33:07):
know what it's like in Santa Cruz. I know a
few people, but I mean, you know, you can go
deep in them woods and there's a lot of deep
FROs in Santa Cruz, just like Humble. And some folks
don't really know that about Santa Cruz because I don't
think Santa Cruz gets its props that it's deserved, you
know what I mean, we don't drop Oh that's Santa Cruz.
It doesn't get it like Humble, and I don't think
(33:27):
it is that the Humble status, but it's right under it, right,
I mean, blue, wouldn't you say growing up to like
all the deals that you've done. And you know the
quote unquote back when like when you got that Santa
Cruz bomb, you know it was it wasn't necessary for me.
It wasn't necessary Santa Cruz in general, but it was
northern Cally so, but Northern Cally and it would probably
come from Santa Cruz or Humble. I was. I wasn't
(33:48):
humbled a lot. I spent a lot of time in Humble.
But yes, I did see the Santa Cruz fire. And
and the truth is is that in northern California, they
just grew a better quality. They knew what it was.
It wasn't fast food, it was quality and and and
so yeah, you know the Santa Cruz. Yeah. So so
my point is, day when I'm alluding to his did
the Santa Cruz O G growers o G community when
(34:11):
you come in there and you get your license? Was
there any conflict? Was there any anything that happened where
you're like, hey, guys, I'm I'm here, I'm part of
this community as well, let's make it happen. Yeah. I mean,
you've got the surfer mentality, the good old boy mentality,
and I've been here growing mentality, And I didn't have
the mentality of like, oh hey, I've been involved for
(34:32):
a really long time and I grew up in the
mountains here. I didn't really show my hands like that.
I didn't, you know, I was quite so when I
did come to uh, to the table, you know, there
was it was it was conflicted. You know there, who's
this guy? You know? Oh, he doesn't serve with us
like or you know, or he hasn't you know, he
only lived here when since the eighties, so you know,
so I had to really work them, but I was.
(34:52):
I was able to get into half the shops there
and um, and I'm still working on the other ones. Um.
But old boy network, the good old boys. The one
thing too is the microclimates. There were so many microclimates
in Santa Cruz and that's what creates all these different
types of great uh cannabis up there. Um. But also
(35:13):
the regulations really crushed them out there, becatures of those
because of that mountain. What about Big Sir? You ever
go to Big Sir out there? Is that? Is that
a dispenser out there right there? Is? Yeah, there's one
out there. I think there's two out there now. I
know one for sure, it's just so great for I
mean one of those growing up, I used to always
go to Santa Cruz. It was like our go to
(35:33):
big beach area, our go to hangout. I used to
love going up there and being able to score some
We go to concerts out there. Like the everything about
Santa Cruz if people have never been, it's such a
dope area, you know what I mean. You've got different
areas to going along that whole coasts of the one
oh one. You can see the Pacific Ocean and like
you said, the climates out there. If you go deep
(35:54):
in the woods. I remember as a young kid going
and chopping down Christmas trees up there in the Santa
Cruz Mountains. That was like one of those highlights of
my life of like going deep in the mountains and
chopping down our own tree. Was it a bud tree show? Hey,
if you go far enough in the mountains, different trees,
it's a good time. Anything else you guys want to
(36:15):
plug before we let you guys go, Um, I was
just gonna, you know, talk about how awesome out there.
I live out in the Santa Cruge Mountains too, and um,
it's just I just want to give a shout out
to all those people who were growing and went through
that horrible, horrible fire. We um our community got like
ravaged out there. We all got evacuated, and uh what,
we stayed strong and U and the flowers are still coming,
(36:38):
so that's always gotastic. Well we're gonna have some smoky flowers. Well,
there it is, guys. It's Cannabis Talk one. We want
to thank you guys for joining the show and remember
this if no one else loves you, well alright, thank
you for listening to Cannabis Talk one on one on
the I Heart Radio app, Apple podcast or wherever you
get your podcasts
Hosts And Creators
Joe Grande
Marc Wasserman
Craig Wasserman
Christopher Wright (Blue)
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