November 20, 2025 • 15 mins
What if comfort food could be quick, and perfectly dosed for everyone at the table? We’re taking a humble can of pumpkin and spinning it into a glossy, creamy pasta that delivers big flavor with simple steps—and we’re pairing it with a smarter edibles strategy that puts you in control. No guesswork, no overdoing it, just a flexible, crowd-friendly dish you can serve on a busy weeknight or as a calming counterpoint to holiday chaos.
Catch quick shoutouts to recent guest interviews and a peek at what’s coming next for the Bite Me Cannabis Club, our algorithm-free space for curious cooks. If you love edible-friendly recipes, fall flavors, and kitchen techniques that make life easier, this one’s for you. Enjoy the recipe, share it with a friend, and if it hits the spot, subscribe, leave a rating, and tell us your favorite pasta shape—we’re taking notes for future episodes.
Join the waitlist at JoinBiteMe.com/challenge - Music by Alexander Blu
Visit the website for full show notes, free dosing calculator, recipes and more.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_00 (01:39):
What happens when you take a love of food, a
passion for culture, and a deepknowledge of cannabis and you
toss them all into one bowl?
You get Bite Me, the podcastthat explores the intersection
of food, culture, and cannabisand helps cooks make great
edibles at home.
I, as always, am your lovelyhost, Margaret, a certified
gangier, TCI certified cannabiseducator, and I believe that
(02:03):
your kitchen is the bestdispensary you'll ever have.
Together we'll explore thestories, the science, and the
sheer joy of making safe,effective, and unforgettable
edibles at home.
So preheat your oven and let'sget ready for a great episode.
Friends, today, episode 326,Creamy Pumpkin Pasta.
(02:24):
Yes, that's right.
That's what we're going to becovering today.
And it feels like it's been ahot minute.
I know that the last coupleepisodes I put out were
interviews.
And if you haven't had a chanceyet to check those out, I
recommend that you do.
Because one, I love doinginterviews.
It is one way that I can connectwith other find folks in the
cannabis space and people whoare doing some really cool
(02:47):
things in the world.
And the most recent interviewswere with Ishka of Cannaboss
Babes, Patty and Mark, who didthe Nectar Ball documentary, and
Amanda Ryman, a two-time guestnow, who has so much to share
about cannabis, mindful cannabisconsumption, among other things.
So if you haven't checked thoseout, please do.
(03:09):
And I would love to hear fromyou.
You can always leave me amessage.
There's numerous ways to get ahold of me, but is there
somebody that you would love tosee on the podcast?
Because 2026 is nearing, and I'malways looking for interesting
people to bring onto the show.
(03:32):
And I just want to say alsothank you for being here.
Uh, it really means a lot to methat you are showing up and
taking time out of your busy dayto listen to me talk about
edibles and the thing that weboth love.
Because I'm assuming if you'relistening to this, it's because
you are a fan of cannabis andcannabis edibles as much as I
am.
If this is your first timetuning in, this creamy pumpkin
(03:52):
pasta is one that I will bemaking again.
I enjoyed it thoroughly.
It's a fun, easy recipe to havein the repertoire when you know
it's nice to have like a fewdishes on rotation that you can
be like, I'm gonna make thisbecause I am feeling not like
getting into something more indepth.
And if you've been listening fora while, I wouldn't be here
(04:13):
without you.
So again, I appreciate you.
So today we're making thiscreamy pumpkin pasta.
And do you know I was should Ido nah?
I don't feel like doing atrivia.
We're gonna be doing this creamypumpkin pasta.
Why is this exciting?
Why should you make this?
Well, uh, as I record this, weare going to be nearing
Thanksgiving in the US of A, andthere will be many of you who
(04:36):
will be purchasing items to makea traditional turkey dinner.
And if you happen to be pickingup a can of pumpkin puree, why
not grab two?
And then you can make this aswell.
When the dust settles and theturkey's all gone, or leading up
to because you don't want tomake something that's really
fussy before you're putting on abig dinner.
(04:57):
And pumpkin, I feel like, isreally underutilized as an
ingredient.
It's more popular, cousin thesquash, I think, gets more gets
more attention.
And I think it's time we westopped that.
I mean, of course, pumpkin isthe highlight of the Halloween
season, but not in the same way.
I mean, let's be honest, you'rebuying a pumpkin to carve it up,
(05:20):
to make it into something else.
And yes, if you're fortunate,you can roast those pumpkin
seeds, and that's really great,but you're not incorporating
pumpkin into your dishes at thattime.
Yes, the pumpkin is a star ofthe show, but in a very
different manner.
So this is an opportunity to tryout some pumpkin-inspired
cooking.
Now, if you're thinking, butMargaret, I went out, I bought
(05:41):
some stuff, and it calls for a15-ounce can of pumpkin puree in
this recipe that you're sharingwith me today.
What am I gonna do with theleftovers?
Because I they only had the bigcans.
Well, I'm glad you asked.
Because I recently did anepisode on a pumpkin spice
creamer.
You could do that.
(06:01):
I have done an episode on dogtreats that were that had
pumpkin puree in them.
And I have actually done anumber of pumpkin-based recipes
over the years (06:13):
pumpkin muffins, pumpkin cookies.
There is no reason why you can'tfind a way to use up the rest of
the pumpkin if you don't use itall, and you could only get the
big cans.
So there is my little PSA of theday.
Now, are we infusing this wholecreamy pumpkin pasta?
Of course we are, but the waywe're gonna be doing it is such
(06:34):
that you can share this withpeople of all tolerances or with
no tolerance whatsoever.
You've got options.
Let's get into it, shall we?
And before I do begin, pull atyour phone right now, hit the
share button to share this withsomebody that you think would
(06:55):
enjoy it.
Because word of mouth is stillthe best way to share the show
with other uh ediblesenthusiasts out there.
And you know, my marketingbudget is uh kind of limited.
I don't have deep pockets to beadvertising in traditional
spaces, and also I am in thecannabis space, so many of those
(07:17):
options are not open to me.
So word of mouth is still thebest way to spread the word.
So if you would do that for meright now, I would appreciate
it, and I appreciate you.
Creamy pumpkin pasta.
I made this a little while ago,not thinking that I would enjoy
it as much as I did, but I didsee this recipe and I was like,
(07:38):
oh, I really like I do likepumpkin.
And I had recently made thatpumpkin spice creamer, so I had
pumpkin on my mind.
And I found this recipe from abon appetit by Rachel Gurjar.
I hope I said your namecorrectly, Rachel.
And she says, transform a can ofpumpkin puree into a luscious,
creamy pumpkin pasta sauce for anear-instant dinner with major
(08:02):
fall feels.
And I can't confirm this doeshave major fall feels, and it
was pretty easy to put together.
I made it on a weeknight.
And as the recipe is written, itsays four servings.
I think I got more than that outof it.
I was just cooking for two, butwe ate it for a few days in a
row.
I loved it.
(08:23):
I will definitely be making itagain because I do tend to try
and keep pure pumpkin puree inmy cupboard.
And if you're ever feelinguninspired, this is a good way
to get a healthy dose of somevegetables because pumpkin is
again a healthy vegetable thatis often overlooked.
So, what do you need for thisrecipe to make it all happen?
You need a medium tube-shapedpasta, such as rigatoni, penny,
(08:47):
or calamarata.
I've not heard of calamarata, Iwill admit.
And I think at the end of theday, I used a rotini because
when I went to the store to geta couple of the items, I forgot
to get the pasta.
So it can work with othershapes, but I can see why the
medium tube-shaped pasta wouldbe pretty nice with this.
But at the end of the day, ifyou forget, whatever works.
(09:10):
You need salt, your extra virginolive oil, a medium white onion,
six cloves of garlic, thecrushed red pepper flakes, which
I really feel is an ingredientyou should not skip in this
dish.
The crushed red pepper flakes, Ithink, tied it all together.
You need some heavy cream, thezest of a lemon, and some
(09:32):
parmesan, some to go in thesauce and a little extra for
grating.
Here's what you're going to doto put this together.
You're going to cook your pasta,as one does.
And when you drain it, you'regoing to reserve a couple cups
of the pasta cookie water.
Now, meanwhile, while the pastais cooking, you're going to heat
the olive oil in your Dutch ovenor other heavy bottomed pan.
(09:55):
And then you add your whiteonion, your garlic.
It does call for six cloves ofgarlic, so this is pretty
garlicky, but I didn't actuallyfind it overwhelming.
Maybe because it made quite abit, but you could always adjust
that as needed if you're,depending on how you feel about
garlic.
I love garlic, but some peoplemight feel differently.
This is where you also add yourcrushed red pepper flakes and
(10:16):
you stir it until the onions aresoftened.
Then you add your can of pumpkinpuree.
Stir it up.
Stir in your heavy cream with alittle bit of the reserved pasta
cooking water.
And next, you're going to addthe pasta to the sauce and cook.
Tossing in a little more of thepasta cooking liquid if you feel
(10:37):
that it needs it.
You're going to make sure thatthe pasta is nice and coated
with the sauce.
And then you're going to finishit with yoemon zest and
parmesan, all mixed in the sameDutch oven.
Which is why, just to note thatif you're making this, you do
need a pan that's going to bebig enough to hold the pasta
that you're cooking as well.
Because it really is worthputting it all in together.
(10:57):
But that's it.
It does come together reallyquickly.
And it is delicious.
Now, if you're somebody that'sjust like, but I really do need
some greenery in my life, I feellike you could easily add some
greenery to this if you were socalled.
I didn't do that.
Sometimes it does feel weird toeat something that doesn't have
something green in it, but Icould see this working really
(11:20):
well with maybe finely choppedbroccoli florets.
Maybe you could throw in alittle spinach, do a side salad
if you don't want to mix it uptoo much.
Uh so yeah, I mean this, I feellike this has some versatility
to it.
And you know how I feel aboutversatility being able to amend
things to suit your personalpreferences.
(11:41):
Now you might be saying, butMargaret, where did you infuse
this?
And that's when I'm going tosay, well, I haven't yet.
And that's because I feel likepasta is one of the best dishes
for adding an infused olive oilto after the fact.
And the reason why this I thinkis the best way to approach a
dish like this is because itdoes make so much.
And if you use infused oliveoil, when you're cooking the
(12:04):
onion, I mean you are cooking ata medium heat, so I don't think
you're going to destroy any ofyour cannabinoids, but that
means your entire dish thatserves four people.
And actually, I think we've gotsix, six um servings out of it
when I made it.
You're going to be infusing anentire six servings.
And what if you don'tnecessarily want to get high for
(12:25):
all six servings?
What if you're serving it tosomebody who doesn't want to get
high at all?
Well, that's why you take someof your olive oil that you have,
of course, dosed.
You know how strong it is,ideally, especially if you're
sharing it with anybody elsebesides yourself.
And you're going to serve upyour dishes, you're going to add
your extra parmesan for serving,and then actually, I'd probably
(12:46):
do the parmesan after.
But I would take uh some of thatolive oil and drizzle it on to
the pasta, then add my parmesan,maybe a little pepper, chef's
kiss.
And it's simple as that.
And that way you can tailor it.
So also you know that if youhave a tolerance of a certain
amount and somebody needs moreor less than that, you can
easily adjust as you see fit.
(13:08):
That's why I also really lovehaving like olive oil on hand or
other infusions that can lendthemselves well for infusing
savory dishes.
Now I had thought, because itdid make quite a bit, I do tend
to do this.
I'll make I love cooking onceand then eating a couple dinners
out of it.
It made enough.
I probably could have frozensome.
I never did get around tofreezing any of it because uh we
(13:30):
just ate it all and it wasdelicious.
But this is a great recipe touse some of that pumpkin puree.
And again, it's a relativelyquick weeknight meal.
So if you have a busy evening,it doesn't take too long to put
together and you can medicate itas you see fit.
So many great things about thisrecipe.
So I really encourage you togive it a try, especially if
(13:51):
you're a pumpkin fan, if youlove pasta, if you have infused
olive oil, then by all means,this is the best, that's the
best way to infuse it.
I hope you enjoy it.
I think you will.
I would love to hear how itturns out for you if you try it
out.
Also, let me know what otherrecipes you would love me to
cover.
So before we part ways today, Ijust also wanted to mention that
(14:15):
I am planning some new things inthe Bite Me Cannabis Club for
the month of January.
I will be talking about it verysoon, but it's not quite ready
yet.
I have a few things yet to ironout, but do keep your eyes open
for that.
And of course, if you want tobecome a member of the Bite Me
Cannabis Club, we would love tohave you.
It is a really great space thatis free of algorithms.
(14:36):
Who here is also sick ofalgorithms that are dictating
our lives?
It seems like every time we turnaround.
Yes, do they know us intimatelyand know exactly what it is that
we potentially want to see?
Sure.
Is that a little creepy?
Also, yes.
So, I mean, there are I am stillon social media platforms
because those are allalgorithmically based, also not
(14:57):
chronological.
So, anyway, if you want toescape all that, also the
censorship, censorship on manysocial media platforms around
cannabis is another reason whycoming over to Bite Me Cannabis
Club is so wonderful.
So I encourage you to check itout and consider joining.
We would love to have you.
I am always open to questions ifyou have any questions about it.
I have one more interview tocome out before the end of the
(15:19):
new year.
It's one that uh several peoplehave been asking for, and I
think and I'm excited to releaseit.
I do have an interview comingout with Dr.
Kassara Andre, and she is aveterinarian that specializes in
cannabis.
So that is going to be a greatepisode.
I think you are all going toenjoy it, so stay tuned for
that.
(15:40):
That will be coming out verysoon.
And then we're getting into theend of the year.
I think that's it for today, myfriends.
I am your host, Margaret, anduntil next time, stay high.
What happens when you take a love of food, a
passion for culture, and a deepknowledge of cannabis and you
toss them all into one bowl?
You get Bite Me, the podcastthat explores the intersection
of food, culture, and cannabisand helps cooks make great
edibles at home.
I, as always, am your lovelyhost, Margaret, a certified
gangier, TCI certified cannabiseducator, and I believe that
(02:03):
your kitchen is the bestdispensary you'll ever have.
Together we'll explore thestories, the science, and the
sheer joy of making safe,effective, and unforgettable
edibles at home.
So preheat your oven and let'sget ready for a great episode.
Friends, today, episode 326,Creamy Pumpkin Pasta.
(02:24):
Yes, that's right.
That's what we're going to becovering today.
And it feels like it's been ahot minute.
I know that the last coupleepisodes I put out were
interviews.
And if you haven't had a chanceyet to check those out, I
recommend that you do.
Because one, I love doinginterviews.
It is one way that I can connectwith other find folks in the
cannabis space and people whoare doing some really cool
(02:47):
things in the world.
And the most recent interviewswere with Ishka of Cannaboss
Babes, Patty and Mark, who didthe Nectar Ball documentary, and
Amanda Ryman, a two-time guestnow, who has so much to share
about cannabis, mindful cannabisconsumption, among other things.
So if you haven't checked thoseout, please do.
(03:09):
And I would love to hear fromyou.
You can always leave me amessage.
There's numerous ways to get ahold of me, but is there
somebody that you would love tosee on the podcast?
Because 2026 is nearing, and I'malways looking for interesting
people to bring onto the show.
(03:32):
And I just want to say alsothank you for being here.
Uh, it really means a lot to methat you are showing up and
taking time out of your busy dayto listen to me talk about
edibles and the thing that weboth love.
Because I'm assuming if you'relistening to this, it's because
you are a fan of cannabis andcannabis edibles as much as I
am.
If this is your first timetuning in, this creamy pumpkin
(03:52):
pasta is one that I will bemaking again.
I enjoyed it thoroughly.
It's a fun, easy recipe to havein the repertoire when you know
it's nice to have like a fewdishes on rotation that you can
be like, I'm gonna make thisbecause I am feeling not like
getting into something more indepth.
And if you've been listening fora while, I wouldn't be here
(04:13):
without you.
So again, I appreciate you.
So today we're making thiscreamy pumpkin pasta.
And do you know I was should Ido nah?
I don't feel like doing atrivia.
We're gonna be doing this creamypumpkin pasta.
Why is this exciting?
Why should you make this?
Well, uh, as I record this, weare going to be nearing
Thanksgiving in the US of A, andthere will be many of you who
(04:36):
will be purchasing items to makea traditional turkey dinner.
And if you happen to be pickingup a can of pumpkin puree, why
not grab two?
And then you can make this aswell.
When the dust settles and theturkey's all gone, or leading up
to because you don't want tomake something that's really
fussy before you're putting on abig dinner.
(04:57):
And pumpkin, I feel like, isreally underutilized as an
ingredient.
It's more popular, cousin thesquash, I think, gets more gets
more attention.
And I think it's time we westopped that.
I mean, of course, pumpkin isthe highlight of the Halloween
season, but not in the same way.
I mean, let's be honest, you'rebuying a pumpkin to carve it up,
(05:20):
to make it into something else.
And yes, if you're fortunate,you can roast those pumpkin
seeds, and that's really great,but you're not incorporating
pumpkin into your dishes at thattime.
Yes, the pumpkin is a star ofthe show, but in a very
different manner.
So this is an opportunity to tryout some pumpkin-inspired
cooking.
Now, if you're thinking, butMargaret, I went out, I bought
(05:41):
some stuff, and it calls for a15-ounce can of pumpkin puree in
this recipe that you're sharingwith me today.
What am I gonna do with theleftovers?
Because I they only had the bigcans.
Well, I'm glad you asked.
Because I recently did anepisode on a pumpkin spice
creamer.
You could do that.
(06:01):
I have done an episode on dogtreats that were that had
pumpkin puree in them.
And I have actually done anumber of pumpkin-based recipes
over the years (06:13):
pumpkin muffins, pumpkin cookies.
There is no reason why you can'tfind a way to use up the rest of
the pumpkin if you don't use itall, and you could only get the
big cans.
So there is my little PSA of theday.
Now, are we infusing this wholecreamy pumpkin pasta?
Of course we are, but the waywe're gonna be doing it is such
(06:34):
that you can share this withpeople of all tolerances or with
no tolerance whatsoever.
You've got options.
Let's get into it, shall we?
And before I do begin, pull atyour phone right now, hit the
share button to share this withsomebody that you think would
(06:55):
enjoy it.
Because word of mouth is stillthe best way to share the show
with other uh ediblesenthusiasts out there.
And you know, my marketingbudget is uh kind of limited.
I don't have deep pockets to beadvertising in traditional
spaces, and also I am in thecannabis space, so many of those
(07:17):
options are not open to me.
So word of mouth is still thebest way to spread the word.
So if you would do that for meright now, I would appreciate
it, and I appreciate you.
Creamy pumpkin pasta.
I made this a little while ago,not thinking that I would enjoy
it as much as I did, but I didsee this recipe and I was like,
(07:38):
oh, I really like I do likepumpkin.
And I had recently made thatpumpkin spice creamer, so I had
pumpkin on my mind.
And I found this recipe from abon appetit by Rachel Gurjar.
I hope I said your namecorrectly, Rachel.
And she says, transform a can ofpumpkin puree into a luscious,
creamy pumpkin pasta sauce for anear-instant dinner with major
(08:02):
fall feels.
And I can't confirm this doeshave major fall feels, and it
was pretty easy to put together.
I made it on a weeknight.
And as the recipe is written, itsays four servings.
I think I got more than that outof it.
I was just cooking for two, butwe ate it for a few days in a
row.
I loved it.
(08:23):
I will definitely be making itagain because I do tend to try
and keep pure pumpkin puree inmy cupboard.
And if you're ever feelinguninspired, this is a good way
to get a healthy dose of somevegetables because pumpkin is
again a healthy vegetable thatis often overlooked.
So, what do you need for thisrecipe to make it all happen?
You need a medium tube-shapedpasta, such as rigatoni, penny,
(08:47):
or calamarata.
I've not heard of calamarata, Iwill admit.
And I think at the end of theday, I used a rotini because
when I went to the store to geta couple of the items, I forgot
to get the pasta.
So it can work with othershapes, but I can see why the
medium tube-shaped pasta wouldbe pretty nice with this.
But at the end of the day, ifyou forget, whatever works.
(09:10):
You need salt, your extra virginolive oil, a medium white onion,
six cloves of garlic, thecrushed red pepper flakes, which
I really feel is an ingredientyou should not skip in this
dish.
The crushed red pepper flakes, Ithink, tied it all together.
You need some heavy cream, thezest of a lemon, and some
(09:32):
parmesan, some to go in thesauce and a little extra for
grating.
Here's what you're going to doto put this together.
You're going to cook your pasta,as one does.
And when you drain it, you'regoing to reserve a couple cups
of the pasta cookie water.
Now, meanwhile, while the pastais cooking, you're going to heat
the olive oil in your Dutch ovenor other heavy bottomed pan.
(09:55):
And then you add your whiteonion, your garlic.
It does call for six cloves ofgarlic, so this is pretty
garlicky, but I didn't actuallyfind it overwhelming.
Maybe because it made quite abit, but you could always adjust
that as needed if you're,depending on how you feel about
garlic.
I love garlic, but some peoplemight feel differently.
This is where you also add yourcrushed red pepper flakes and
(10:16):
you stir it until the onions aresoftened.
Then you add your can of pumpkinpuree.
Stir it up.
Stir in your heavy cream with alittle bit of the reserved pasta
cooking water.
And next, you're going to addthe pasta to the sauce and cook.
Tossing in a little more of thepasta cooking liquid if you feel
(10:37):
that it needs it.
You're going to make sure thatthe pasta is nice and coated
with the sauce.
And then you're going to finishit with yoemon zest and
parmesan, all mixed in the sameDutch oven.
Which is why, just to note thatif you're making this, you do
need a pan that's going to bebig enough to hold the pasta
that you're cooking as well.
Because it really is worthputting it all in together.
(10:57):
But that's it.
It does come together reallyquickly.
And it is delicious.
Now, if you're somebody that'sjust like, but I really do need
some greenery in my life, I feellike you could easily add some
greenery to this if you were socalled.
I didn't do that.
Sometimes it does feel weird toeat something that doesn't have
something green in it, but Icould see this working really
(11:20):
well with maybe finely choppedbroccoli florets.
Maybe you could throw in alittle spinach, do a side salad
if you don't want to mix it uptoo much.
Uh so yeah, I mean this, I feellike this has some versatility
to it.
And you know how I feel aboutversatility being able to amend
things to suit your personalpreferences.
(11:41):
Now you might be saying, butMargaret, where did you infuse
this?
And that's when I'm going tosay, well, I haven't yet.
And that's because I feel likepasta is one of the best dishes
for adding an infused olive oilto after the fact.
And the reason why this I thinkis the best way to approach a
dish like this is because itdoes make so much.
And if you use infused oliveoil, when you're cooking the
(12:04):
onion, I mean you are cooking ata medium heat, so I don't think
you're going to destroy any ofyour cannabinoids, but that
means your entire dish thatserves four people.
And actually, I think we've gotsix, six um servings out of it
when I made it.
You're going to be infusing anentire six servings.
And what if you don'tnecessarily want to get high for
(12:25):
all six servings?
What if you're serving it tosomebody who doesn't want to get
high at all?
Well, that's why you take someof your olive oil that you have,
of course, dosed.
You know how strong it is,ideally, especially if you're
sharing it with anybody elsebesides yourself.
And you're going to serve upyour dishes, you're going to add
your extra parmesan for serving,and then actually, I'd probably
(12:46):
do the parmesan after.
But I would take uh some of thatolive oil and drizzle it on to
the pasta, then add my parmesan,maybe a little pepper, chef's
kiss.
And it's simple as that.
And that way you can tailor it.
So also you know that if youhave a tolerance of a certain
amount and somebody needs moreor less than that, you can
easily adjust as you see fit.
(13:08):
That's why I also really lovehaving like olive oil on hand or
other infusions that can lendthemselves well for infusing
savory dishes.
Now I had thought, because itdid make quite a bit, I do tend
to do this.
I'll make I love cooking onceand then eating a couple dinners
out of it.
It made enough.
I probably could have frozensome.
I never did get around tofreezing any of it because uh we
(13:30):
just ate it all and it wasdelicious.
But this is a great recipe touse some of that pumpkin puree.
And again, it's a relativelyquick weeknight meal.
So if you have a busy evening,it doesn't take too long to put
together and you can medicate itas you see fit.
So many great things about thisrecipe.
So I really encourage you togive it a try, especially if
(13:51):
you're a pumpkin fan, if youlove pasta, if you have infused
olive oil, then by all means,this is the best, that's the
best way to infuse it.
I hope you enjoy it.
I think you will.
I would love to hear how itturns out for you if you try it
out.
Also, let me know what otherrecipes you would love me to
cover.
So before we part ways today, Ijust also wanted to mention that
(14:15):
I am planning some new things inthe Bite Me Cannabis Club for
the month of January.
I will be talking about it verysoon, but it's not quite ready
yet.
I have a few things yet to ironout, but do keep your eyes open
for that.
And of course, if you want tobecome a member of the Bite Me
Cannabis Club, we would love tohave you.
It is a really great space thatis free of algorithms.
(14:36):
Who here is also sick ofalgorithms that are dictating
our lives?
It seems like every time we turnaround.
Yes, do they know us intimatelyand know exactly what it is that
we potentially want to see?
Sure.
Is that a little creepy?
Also, yes.
So, I mean, there are I am stillon social media platforms
because those are allalgorithmically based, also not
(14:57):
chronological.
So, anyway, if you want toescape all that, also the
censorship, censorship on manysocial media platforms around
cannabis is another reason whycoming over to Bite Me Cannabis
Club is so wonderful.
So I encourage you to check itout and consider joining.
We would love to have you.
I am always open to questions ifyou have any questions about it.
I have one more interview tocome out before the end of the
(15:19):
new year.
It's one that uh several peoplehave been asking for, and I
think and I'm excited to releaseit.
I do have an interview comingout with Dr.
Kassara Andre, and she is aveterinarian that specializes in
cannabis.
So that is going to be a greatepisode.
I think you are all going toenjoy it, so stay tuned for
that.
(15:40):
That will be coming out verysoon.
And then we're getting into theend of the year.
I think that's it for today, myfriends.
I am your host, Margaret, anduntil next time, stay high.
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