Billy's Pheno - The Next Episode

Send us a text

He's been a hunter gatherer of exotics for years. He follows his nose, it always knows.  

This episode is a must-listen for those intrigued, or simply those who need to understand Billy's Pheno, its origin, its commitment and man behind the brand.  We chat with Billy Hillier, aka Billy of Carmel Cannabis; well known for high terp exotics, meet the Flower Manager at Carmel. 

Billy  takes us on an incredible journey detailing how he started off hiding growing plants, and now runs his own micro cultivation facility. He does not shy away from sharing his experiences, including the highs and lows that have shaped his journey.

With Billy, we dig deep into the world of cannabis, exploring the evolution of the industry, the science behind the various strains, and the art of harvesting. From the meticulous process involved in setting up a micro cultivation facility to the challenges of navigating the intricate rules and regulations of the industry, Billy's story is one of passion, resilience, and a deep love for cannabis. Not to forget, he also reveals the tricks of his trade, including his unique method of rolling joints and how automation has revolutionized his work.

The conversation doesn't stop there. Billy takes us through his exciting plans for the future, including his latest strain 'Bernscotti' and his dream of opening a micro-grow at his workplace. He also discusses his struggles in getting his microgrowery approved, reminding us that the path to success is often paved with obstacles. 

Tune in for an enlightening, humorous, and deeply engaging episode that gives a rare glimpse into the life of a cannabis grower and the rare's that is Billy's Pheno.

Support the show

To stay in the loop on our latest episodes, follow us on Instagram (@higherorbit), and YouTube (@higherorbit), and don't forget to subscribe to our podcast on Apple Podcasts or Spotify.

Or send us an email: [e-mail].

Thank you for your unwavering support. We're excited to bring you even more awe-inspiring content in the near future.

Episode Transcript

Speaker 1 (00:00):
Minus 10, 9, 8, 7, 6, 8 inches.
Start 4, 3, 2, 1.
Hi, I'm Sean and I'm Charlie,and this is Hyro Abit Night time

(00:24):
back to the shop.
Yeah, we're still open.
This is awesome some Uberdeliveries and stuff.
We've got a very special guestin the house tonight.
This is our part three of ourfamily of Carmel series.
I'm going to call it, why not?
We got Billy in the house.
I got Billy's Fino, billyHillier they say it properly.

Speaker 3 (00:41):
Yeah, yeah, yeah, I nailed it.
Yeah, Pleasure being here.
Thanks for having me guys.

Speaker 1 (00:44):
Dude, yeah, we're pumped, we're really pumped to
have you, man.
I feel like, as we've gotten toknow the Carmel family so well
now and you guys are going intoyour new launch with the new
Billy's Fino it's actually goingto be your cut that you brought
to market and so that's why wehave you here tonight, man, to
kind of talk about that.
And thanks for bringing usgifts.
Yeah, no problem.

Speaker 3 (01:03):
I actually meant to grab you some seeds too, because
I saw that you were growing.
An attempt.

Speaker 2 (01:09):
Yeah, yeah, a little setup.

Speaker 1 (01:11):
Yeah, we got an AC Infinity.

Speaker 3 (01:13):
Nice.

Speaker 1 (01:13):
We're doing, and that's funny.
You said I'm just going tobreak them out.
I actually got you seeds, buddy.

Speaker 3 (01:17):
I had you cuted the punch.

Speaker 1 (01:19):
I was like you got it off.
I was like what?
Yeah, you know, it's like youread my mind Incredible.

Speaker 3 (01:24):
I actually got you some.
Next time I see you, I'm goingto have something for you.
I appreciate what you got there.

Speaker 1 (01:29):
It says Kerosene Crash, some Kerosene Crash and
Dushmaster.

Speaker 3 (01:33):
Beautiful Dynetics, yeah, 100% Unreal.
I haven't seen packs like this,since I was actually in
Amsterdam.

Speaker 1 (01:39):
Yeah, I think that's where they came from.
We'll have to let us know whatyou do with them at some point.
I heard that you and Drew havebeen collecting seeds for a long
fucking time, right?
You did say that.

Speaker 3 (01:50):
Yeah, I guess it actually started for me like
even before I was growing.
The first pack of seeds I everbought was probably in like 2007
, 2008.
Damn, I was growing up schoolin University of Windsor and I
watched some YouTube videos andI decided I was going to start

(02:11):
growing mother plants in mycloset and then making clones.
And I was going to bring themhome and sell some to my friends
and grow the rest in mybackyard.

Speaker 1 (02:19):
That was the how it all, kind of that was the first
thought.

Speaker 3 (02:22):
Yeah.
So like I didn't know where toget seeds from, I Googled you
know some coffee shop inKensington, drove downtown,
parked my car, walked inside,got a little menu, bought a
couple packs of seeds and thenpopped them.
But crazy, I think the nextpack of seeds I bought was
probably fast forward, at leastfive years.

(02:44):
Okay, and then it's when thingsreally started popping off on
Instagram.

Speaker 1 (02:51):
Yeah.

Speaker 3 (02:51):
And I was really big into cannabis at the time and
you were selling weed like me,right?

Speaker 1 (02:56):
Yeah, like kind of you got your start to like a
pack and shit 100%.

Speaker 3 (02:59):
It was like the only way that you can control what
you were getting, as if you wereto the supplier right.
Like if you wanted to control,like what you were getting, what
your friends were getting, youhad to be the person you know,
going to the source and gettingit.
So like that's kind of how itstarted, and then like
everything, Wanting better weedright, wanting better weed?

Speaker 1 (03:19):
Yeah, that was fun.

Speaker 3 (03:20):
And then, like I think, I saved up 700 bucks and
I bought a QP and then it wasbomb and then everybody wanted
some and then, like more peoplewanted some, so like it want you
know, the quarter turned intoone and to Dan and to whatever.
Yeah, that's how it goes but um.

Speaker 2 (03:36):
So wait, were you growing and flipping side pack?

Speaker 3 (03:39):
No, Like I wasn't really growing much.
I always like for fun when myparents they were pretty lenient
and my mom would be cool if Itoss like a couple plants in my
backyard and crazy story.
We were actually selling ourhouse at the time and I had
three massive plants in thebackyard and we hit them from

(04:01):
like the realtor and the peoplethat were coming to see the
house and the house sold.
Wait, you hid them.
How did you hide?

Speaker 1 (04:07):
them they were big.

Speaker 3 (04:07):
They were, but they were in like big, like 30 gallon
pots and we would like hidethem in the shed or hide them in
the garage when people werecoming over and my parents
actually sold the house.
And one day my mom came into mybedroom like she had seen a
ghost and she's like therealtor's here with the people
that bought the house and theywant to see inside the garage.
And inside the garage becauseit was so late in the season, I

(04:30):
had moved them inside and I putthem under lights because I
didn't want them to get likemildew and frost and stuff like
that.
So I had this tarp set up withlike lights and the plants were
in the garage and they like,kate, they're going to go to the
basement.
First you need to get thoseplants out of the garage.
So in the middle of the nightme and my dad are carrying these

(04:50):
like 50 pound plants around theside of the house.
I'm like ripping down the tarpsand pulling down the lights
while they're in the basement sothat they can go out and see
the garage, because I guess thewhole time we were hiding them
in the garage.

Speaker 1 (05:01):
Okay.
So the way I kind of kept this,though, is dad was in on it
with you and mom was like ohboys, what do you guys got me
into?

Speaker 3 (05:08):
He wasn't even in on it with me, Like it was just
like they were supportiveparents yeah.
They knew that the same thingthat we all knew and it was like
it wasn't something that wasdangerous, not that big of a
deal yeah, it was.
It was not legal at the time,but we weren't hurting anybody.

Speaker 1 (05:23):
So it's really funny.
I got a different reaction frommy mom.
Charlie, do you remember that Itried to grow weed in my closet
and I tried with the same setup?

Speaker 2 (05:32):
with the same setup.

Speaker 1 (05:33):
And I remember she was like no fucking way, get
this shit out of here.
That's really funny.
And then she blamed.
Anyways, that's really funny.
I got the completely opposite.
I had brought that.

Speaker 2 (05:42):
I don't think it got very far.
I was worried about my gianttrees like that.
That's all good.

Speaker 3 (05:47):
And then like, um, like I was saying that Instagram
kind of blew up with thecannabis scene, and then you're
seeing all these genetics in theStates, mostly that like I've
never seen here in Canada, right.
So like, yeah, we're gettinggreat weed, like I was, you know
, getting mostly like pinks anddifferent, like Canadian exotics
and stuff like that at the time.

(06:07):
But then all over Instagramit's like Girl's Go Cookies and
Cherry Pie and I remember thatway you know what I mean.
And like I'm like seeing allthese things like grease monkey
and I'm like I need.
I need some grease monkey, like,how am I going to get that?
Google Found this guy inCalifornia Green Line Organics
that was the company that I usedto order seeds from Okay, and

(06:29):
he had everything and for likefive years I was just just
spending my money and justbuying seeds and seeds.
And like getting the mailed uphere and you know I had a couple
of packages opened and theywould just like close them back
up and send them forward andnever had anything like
confiscated.

Speaker 1 (06:46):
So yeah, I think even back then it was like it wasn't
illegal.
Was it illegal to have seeds?
I don't think so.
There's no THC, yeah.

Speaker 3 (06:54):
It's on the package they would say they would say
like bird seed or something likethat.
Like luxury bird seeds andanyways, I remember, even before
I started growing more thanlike 10 plants, I probably had
40, 50 packs of seeds and Ican't remember.

Speaker 1 (07:15):
Did you tell us what was the name of the strain of
that first pack that you boughtin Kensington?
Do you remember?

Speaker 3 (07:19):
I thought, it'd be a tough one.

Speaker 1 (07:20):
Oh, no I think oh good.
It was like.
It was like a.

Speaker 3 (07:24):
You've got it, maybe like a white shark or something
like that Crazy I remember.
I know it was something sharks?

Speaker 1 (07:29):
I don't think sharks.
I used to love white shark.
Me too I should be a big fan ofthat one.

Speaker 3 (07:34):
One of the guys might have been the paper's guys or
no, maggi, one of the growersthat grew for us at Carmel One
time.
They just threw in like acouple samples of some stuff
that they were like growing onthe side.
And it was the white shark, andI hadn't had it in, you know, a
decade plus, and I thought thisis more recently.

(07:54):
Yeah, like in like the lastlike year or two.
Oh nice.
And I said to Roey and I waslike are you doing anything with
that?
And he's like no, I do, youwant it.
And I was like yeah.

Speaker 2 (08:03):
Yeah, to the bank, yeah.

Speaker 1 (08:04):
So I took it home because like I just remember
with those white sharks thatthey were so white.
Yeah, you know what?

Speaker 3 (08:09):
I mean, yeah, you don't have to.
You don't have to, justdifferent kind of smell.

Speaker 1 (08:11):
And like every interesting aroma to it.

Speaker 3 (08:13):
Yeah, for sure, there used to be like a lot of OG
sharks and stuff like that tooBack in the day, but don't,
don't see that stuff anymore.
So what?

Speaker 1 (08:20):
Um, what is being a flower manager different from
being the master grower?
Because obviously, true, getsthat title, master grower but
obviously being the fire manageris super important.

Speaker 3 (08:29):
Yeah, I think that drew overseas everything, Right,
Like literally everything.
So like drew is looking overyou know everything from like
propagation to you know, to thegrow.
But like drew is literallyworking on, like you know, the

(08:49):
dry, the trim he's working on.

Speaker 1 (08:52):
He's the master in the back, he's helping.
I hear you.

Speaker 3 (08:55):
Like packaging, pre-rolls, like drew literally
is everything, and I I thinkthat I did a pretty good job at
like making sure that he didn'thave to worry so much about the
grow, because they definitelyneeded his help everywhere else
too.
So, obviously, like he's likemy mentor, so every time I have
questions it's just to him andthen you know he's confident

(09:18):
that I can handle it from there.

Speaker 1 (09:19):
So I'm not sure you ever told that story.
How did you guys meet Um?
Honestly random, and he musthave smoked weed back now when
he met him.
No, no, he still didn't.

Speaker 3 (09:29):
No, I actually I talked to him on the phone,
probably for like six monthsbefore I actually ever met him.
Um, so brings us back toBellwood's, because my buddy
Mark used to own Bellwood'sdispensary.
Oh, shit, and uh yeah, I wasselling like packs to him when
he, when he owned the store, anduh, stopped at your girl no, no

(09:51):
, no, just like that, I procuredI got.

Speaker 1 (09:54):
Yeah, just like like special things.

Speaker 3 (09:56):
Special things Exactly At the time.
But uh, yeah, I was bringing himthings and you know, this is
like after the storage shut downand uh, he was working at hand
trust at the time.
And uh, one day he just calledme and he's like, hey, some,
some people I know they'restarting this LP.

(10:17):
Um, I was growing like a littlebit at the time, maybe like 20
plants in my parents' basementand uh, he called me and he's
like, hey, they're starting thisLP.
If you're interested, um, youshould talk to my buddy, drew.
And he's like I'm going to givehim your number.
And then, uh, this was probablysix months before legalization.

Speaker 1 (10:39):
Okay.

Speaker 3 (10:40):
Well, like we all knew it was coming.
And then, uh, yeah, crazy man.

Speaker 1 (10:45):
That's kind of a good segue.
I'd say today is legalizationday.

Speaker 2 (10:48):
Yeah yeah, we kind of , just kind of clued in on that
we kind of clued in on that.
That's actually today.

Speaker 3 (10:53):
That's why I'm five years today.

Speaker 1 (10:54):
Yeah, um, I had the opportunity to chat with
somebody from the Canadian pressabout it and reflect on kind of
some things that have kind ofhappened over the last five
years.
And I don't know, billy, whatdo you think, man?
Obviously we've come a long way, but yeah where do you see the
issues in the industry, man?
What do you?
What do you want to see change?

Speaker 3 (11:13):
I don't know, I just wish that.
Uh, you know, I just want maybePeople not to be so greedy, and
you know what I mean.

Speaker 1 (11:22):
Okay, that's not like people, but just.

Speaker 2 (11:26):
The money interests of it all.

Speaker 1 (11:28):
Yeah, I guess so, yeah, it gets overwhelming
compared to, like, the passionfor the plant 100%.

Speaker 3 (11:33):
You can tell the difference between people that
are in it for money and peoplethat are in it for Passion.
Yeah, right.

Speaker 2 (11:39):
Well, I kind of like clues in it.
I don't typically write likeLinkedIn post or anything, but I
felt particularly fired up thismorning and it brings me back
to when we had drew on the showtalking about.
He was like, oh man, we havelike this nice fire.
We grew, but it didn't hit thenumbers.

Speaker 1 (11:54):
Yeah, john and drew or like.
Oh man, it was like everybodyin the whole facility.
This is the winner.
It's going in orange by side,taken over the world 18%.

Speaker 3 (12:05):
Yeah there's so many that are like 23, 24, it's just
like I mean, but like that'sjust what the market wants and I
don't even know if it's to themarket.
It's like, I think, the OCSwants that's how they drive that
narrative to.

Speaker 1 (12:20):
We talked about it all the time, I suppose yeah,
all right.

Speaker 3 (12:22):
Yeah, it's too bad, but.

Speaker 1 (12:26):
I'm really excited, man, I guess when does the burn
Scotty come out?
I got this, this littlebirthday candle you give me.

Speaker 3 (12:31):
you guys might know better than me oh fair enough, I
love you like man.

Speaker 1 (12:34):
I just grow.
That I say Speaking of like alabeled bags.

Speaker 2 (12:37):
An old-school bag of this fire.
We love it.

Speaker 3 (12:40):
Yeah, I am.
You know, rowey said to me he'slike you just grow in, you
worry about us selling it.

Speaker 1 (12:46):
No, it makes sense so .

Speaker 3 (12:47):
I would love to know.
I actually asked Chris becausehe was at my facility Taken some
photos the other day and Iasked him.
When they were launching it,west posted something about it
being on the portal.

Speaker 1 (12:57):
It's yeah, it's soon.
No, I got the email.
I read your emails, john.
I know you're listening.
Don't worry, buddy, I know it'scoming next week.

Speaker 2 (13:03):
Yeah, he dropped us off a sample and honestly, I
haven't smoked in like over 40days now.
I like you might have you gotmy wife, like I was opening the
jar and just like that's likeone of that's the best part
about weed right.

Speaker 3 (13:17):
It's the smell.

Speaker 1 (13:18):
It is so that sensory experience.
It really is, like, soimportant to me.

Speaker 3 (13:23):
I know, I know that you guys had drew on here and
drew was talking about, like,how we choose our phenos.
Yeah, and here's a big lookerand I like, honestly, I could
just close my eyes and smell thebags and, like you know, I mean
it.
If it smells good, it's a bonus.
Obviously it needs to look likesomething like there needs to
be like some density andstructure to it.

Speaker 1 (13:41):
No, let your nose guide you, man.
I always said that too withwhenever I used to pick my weed
for when I was like retailingand stuff before out of the
store like Super important man.
Yeah, or important than looksor anything.

Speaker 3 (13:52):
Yeah, the nose and then and then, if it is, if it
smokes right, if it smokes likenice and clean, yeah, like
that's the key nest, yeah, and anice cure is always important
to 100%, yeah, 100%.

Speaker 1 (14:03):
I'm really excited to give this a try.
I have tried it before.
I got like we talked about thisbefore.
The only thing I could compareit to is the cookies of the
Neuergrom burn Scotty, but it'scompletely different cut.

Speaker 3 (14:13):
Yeah.

Speaker 1 (14:14):
I like this one way more.
There's way more indica leaning, I feel like.
The other one was like a lot oforanges Nothing, nothing,
nothing wrong.
I liked it, it was fine, butyeah, I think that this is Much
improved.
I like a lot more loving theremuch more love.

Speaker 2 (14:26):
Okay, yeah, I haven't .

Speaker 3 (14:27):
I haven't seen theirs , but I hunted that one in my
basement, so is that what?

Speaker 1 (14:30):
you really get yet.

Speaker 3 (14:32):
Because, like, I got my license at my micro March
31st, so I had up until that dayto Figure out my genetics that
I'm bringing in.
And it's like my genetics thatI'm bringing in forever because
you only get that one-timedeclaration, but Like going into
it.
I was just like, okay, theseare all the strains, so I've
been growing at home.
I did start growing at home in2018.

(14:56):
I got a medical license and Istarted growing at home, like on
a larger scale, and then youknow all the genetics that I
have found.
They were like keepers over theyears.
I kind of like kept them andthen, going into this Grow
before my micro, I kind of justthrew everything in flour and
I'm like, hey, I'm just gonnaflower at everything, even stuff
that I've seen like a long timeago.

(15:17):
Let's see everything again andthen I'm just gonna pick
whichever one's like the mostdank and test wall kind of thing
.
So that was that was the winnerfor this one.

Speaker 1 (15:25):
Okay, makes sense to me, yeah, I love that.

Speaker 2 (15:28):
Yeah, we can't wait to see it in bags, man, can you?
Tell us a little more aboutlike what the, I guess lineage
is.

Speaker 3 (15:33):
Yeah, so that's, it's seeds from See junkie.
It is biscotti cross tojealousy.
So, he, he called it burnScotty, so I went with burn
Scotty, but um Him and burnerreally.
I considered changing the nameback to just like biscotti cross
jealousy, but I think thatpeople like Names of strands

(15:54):
versus like crosses, so it's wejust we just kind of let it keep
the name.

Speaker 1 (16:00):
I think that's where I was saying.
I got that gelato vibe from it,which I love gelato things.
You know that have a more day,but it's more dank.
Yeah, it's more like I love.

Speaker 3 (16:08):
For sure.
I have a biscotti cross gelatowhich is like super fire too,
but like I just don't know, it'sthat it's so similar, not
similar and you're more of asweets and desserts guy.
You like yeah, I mean I do likeSweets too, but I, I don't know,
I just like unique flavors.
So nothing like I'm not reallyinto, like too much, like creamy

(16:31):
or anything like that, butthings that are to have like a
lot of bite, yeah, and then justlike, when you smell it You're
like that's a different smell,like I need to smell that smell,
you know again, kind of thing.
So I remember the first time Iever got real kush, this like
like og, or like pink or purple,it was just purple.

Speaker 1 (16:50):
You remember, all you could find was purple.

Speaker 3 (16:52):
Yeah, it was purple could.
It wasn't purple kush.
I don't remember.
Because, like I was in Windsorat the time, like in University
and and Renew somebody who waslike paying people to like fly
out west and then like come backwith two cases full of weed and
we just got a pack and it justsaid kush.
And this guy yeah, exactly rightand and my buddy opened the bag

(17:16):
and it smells so good and I wasjust like I need that, like
give me some of that.
So I took some and I went homeand my roommate came downstairs
and he's like bro, it smellslike you got the skunk in your
room.
And then I'm like I, I love thesmell, I can't get enough of it
.
I took a nug of it.
I used to work at Montana's atthe time in Windsor like I was a
bartender there and I like puta nug in my pocket and I walked
around all day just like pattingmyself on the test, just to

(17:38):
like.

Speaker 1 (17:39):
I know for sure.
I used to work in restaurantsand have weed.
And that's always the funniestwhen you get sweaty and you have
weed in your pocket.

Speaker 3 (17:45):
You know, around people like where the whole?

Speaker 1 (17:48):
dining room just reeks over the vast.

Speaker 3 (17:51):
Yeah, no one ever said anything, though, so they
liked me.

Speaker 2 (17:55):
But nice, did you grow up in Windsor or just go to
school there?
I just went to school there.

Speaker 3 (17:58):
Yeah, I actually started at Ryerson.
I was doing a computer andelectrical engineering and then
kind of felt the urge to justkind of get out of the city.
Yeah, at Ryerson they wouldn'tlet us live on res because I
grew up in Mississauga and youwould live too close so you had
to be like 75 kilometers away toqualify for student residence.
So I had a buddy in Windsor whoplayed for the Lancers hockey

(18:23):
team, okay, and him and hisroommates like they might.
His dad owned a house, so Iwent down, move down there and,
yeah, I took a math degree.
So Cool man it's fun.

Speaker 2 (18:33):
Yeah, I went to Ryerson, just a random
connection.

Speaker 3 (18:35):
Yeah, you went Ryerson.

Speaker 2 (18:36):
I go to Windsor all the time.

Speaker 3 (18:37):
I went through.
Yeah sick.
Yeah, ryerson was sweet.

Speaker 1 (18:40):
I do a great time, don't forget to crack a ice-cold
, sheesh, next time You'rehanging out with some buddies
and friends amazing.
I was a really good combo withthe a salty pepperoni pizza
slice.
I'm gonna throw thatrecommendation in there, matt.
We're gonna try some of this.
Burn, scotty.
We'll be right back with Billy.

Speaker 2 (19:09):
We are back.
We're back with Billy baby backof the shop.
Legalization day, your five,your five years.
How is the burn?
Scotty boy, this felt greatsuper smooth.

Speaker 1 (19:23):
Crispy smoke was a nice roll too.
I gotta say Billy's thosepre-roll is great.

Speaker 3 (19:27):
It's funny, I actually um I'm.
Everybody laughs at me when Iroll my joints because when I
was a kid, my parents, we wentto Dominican Republic one year
and we went to a cigar factory,and so they, at the scar factory
, they taught us how to rollcigars and that's your style,
that's my style.
Cigar I was like I make it andthen I like finish it on the

(19:48):
table.
Yeah, and.
When we were younger, likenobody else, nobody knew, nobody
knew how to roll right, and Iwas like I learned.
Like Don't, I will.

Speaker 2 (19:58):
I got you and you can roll like a giant split yeah
yeah, for sure.
But I like that size.

Speaker 1 (20:03):
I was commenting that yeah, the jealousy really came
through for me.
I thought it was a really nice,really nice smoke man.
Yeah, yeah, really good work, Iappreciate it.
And not to knock the animalface at all, because obviously I
know that Carmill is known forthat and it's like that.
But again, that see junkie,it's another see junkie.

Speaker 3 (20:18):
Yeah, so like I mean, like the see junkie packs, they
were that we popped and stuff.

Speaker 1 (20:23):
Yeah, so they're ones that I was talking about my
mustache.
Yeah, I think it's gonna doreally well.
I'm super excited to see it.
We definitely gonna carry tocosmic Charlie's look over the
new Billy's Fino Thanks.
We're gonna talk about what wasthe process like opening a
micro.
Oh man, it's a lot of work,vigorous.

Speaker 3 (20:39):
It's vigorous, for sure.
It's been in planning probablyfor like two and a half years
Wow.
I'm starting to finish fromstart to finish, like from the
time that, like, we startedtalking about it to the time
that, like you know, the unitbecame available, which was
January 2022.

(21:00):
Okay, and then we startedbuilding March got the actual
building permit, august, andthen from August until March
31st the following year that'swhen I got my health Canada
license oh my God pass all therentations and then even after

(21:21):
that, it was like there wasstill building to do.
So, like, carmel was reallygenerous with me and supported
of me doing this, so they let mekeep my job and also have time
to work at the other facility.
So the best part about it wasthat you know the floors, the
HVAC and the walls like I can'tdo myself Everything else I

(21:45):
installed with my father-in-law,really, and my buddy, andrew.
Yeah, yeah, yeah, street bootsstrategy there.
Yeah, my father-in-law he'slike a sheet metal worker and he
pretty much knows how to doeverything, so he wasn't working
at the time and he was sowilling to help and, like we
literally did everything fromlike hung all the Unistrat and
then hung everything on top ofthat.
So all the fans, the lights,the dehumidifiers, we built all

(22:08):
the irrigation.

Speaker 2 (22:09):
Sorry, just a funny parallel, because Sean's
father-in-law kind of helped uspaint and build this place out.

Speaker 1 (22:14):
Yeah, that's really true.
That's where they got thestreet, for sure.

Speaker 3 (22:17):
Yeah, like it was like months, Like we did this
for like every day except forWednesdays.
I was up at Carmel for threemonths straight.
It was just like Grinding itOne day, you know we were.

Speaker 1 (22:28):
It's stressful, though, right man, I'm sure you
had sleepless nights.

Speaker 3 (22:31):
No, I thought it was really fun.
I love it, and the best partabout it was like, since I put
everything together, now ifanything breaks I know how to
fix it minus, like electricalthings, like stuff like that.
But if any of my irrigationgoes like, I put every single
piece of that together on my own, from like the point where the
water comes out of the walluntil it goes into the plant,
and it's pretty sophisticatedand like self-sufficient, like

(22:54):
it just goes on its own.
I just like top up the nutrientconcentrate, like concentrate
buckets, once every like week ortwo and set my programs on the
computer and there she goes,silly spec.
That's fucking sweet.
Yeah, it's.
It's pretty cool how automatedthings are these days.
It makes my life a lot easierand then puts everything into
like nice charts for me.

Speaker 2 (23:13):
So do you have a similar automation with your
setup?
As like, true and you guys haveit?

Speaker 3 (23:18):
Yeah, it's similar but different.
So like we use the same sensorsto monitor like substrate EC,
water content, temperature, likein the rooms, and then I don't
need like a really complexsystem like they have at Carmel,
because Carmel is a greenhouseand there's just like so many
moving parts.
So like if I set my EC to atemperature, like I can set a
program and like chances are I'mnot going to change that for

(23:40):
like a few weeks.
So I don't need the ability togo on my phone and like change
the temperature up or down orthe humidity up or down, because
, like you know, it does changethroughout the cycle of the
plant.
But it's like usually two orthree weeks like it's at one
setting and then two or threeweeks at another.
So I just go in and change itthat way.
But the irrigation I cancontrol from anywhere from my

(24:01):
computer, from my phone, andit's important because like
that's what's keeping the plantalive.
Like if the lights go out foran hour, you know, or two or 10,
it's like the plants are fine,but if it goes a day without
water then they're toast.

Speaker 2 (24:15):
So those little babies need lots of love.
Man, it shows in the plant.
I'll hop the smoke in.
I'm going to pinch a nug.

Speaker 1 (24:22):
Yeah, you have to.
I'm super impressed, man, likebuilding your own micro is no
easy feat, and even more so nowthat I know you did like really
just you and your father-in-law,and yeah, that's really cool.

Speaker 3 (24:32):
My money, andrew, and yeah, we build the batches.

Speaker 1 (24:37):
We?
Yeah, man, I have to come checkit out.
I hear you You're like I knowwhat I fucking made, that I did
that, yeah, yeah.

Speaker 2 (24:44):
Any moments going through the process, like
through application, you hadmentioned what it was like 150
pages of work, yeah and you werejust like why am I doing this?

Speaker 3 (24:52):
No, it was just like it was like I was back in
university again, right, butlike the crazy thing is like
they expect you to submit thesethings but there's not like a
true guideline of it, just sayslike it must include all these
things, but then it's not likean outline.
It's not like you're fillingout an application.
It's like they ask you aquestion, you answer.
It's literally like you'recreating these reports that are,

(25:14):
you know, good productionpractices, subjective to you.

Speaker 2 (25:17):
your style yeah exactly 100%.

Speaker 3 (25:21):
So I was really fortunate that I had people that
I could ask questions, and theywere really helpful along the
way.
And then one of my buddies hadrecently submitted a micro
application ventries and hehelped me a lot with my paper
application.

Speaker 1 (25:38):
So use your resources , man?
Yeah, 100%, all of you know.
I totally think that that'simportant and I think also I
don't know I'm always trying topick up new skills and stuff.
I'm trying stuff, you know.

Speaker 3 (25:48):
But yeah, the worst part actually was like we had
pretty much went through thewhole application process the
city no problems.
Help Canada no problems.
Built the thing no problems.
Turn the lights on, grow theplants out and then put the
plants into the flower room andthey just weren't going into
flower and I was like it's brandnew room, right.

Speaker 1 (26:09):
Oh no.

Speaker 3 (26:09):
Yeah, so I.
For like two, three weeks wecouldn't figure out what was
going on.
Every day I came in and I'mlike they're not stretching,
they're not flowering, that'strippy.
I was very stressful and then Ifound out that one of the
heaters that was in the room, Iguess, was leaking gas.

Speaker 2 (26:29):
What.

Speaker 3 (26:30):
Yeah, and that gas was preventing them from growing
and was stressing them out toohard.
So the first room you lost itLike natural gas.

Speaker 1 (26:40):
We're saying, yeah, natural gas, propane or whatever
you.

Speaker 3 (26:43):
Yeah, natural gas.
Like the gas guy had come inand set it up and it wasn't even
his fault, it was themanufacturer of the heater.

Speaker 1 (26:50):
The regulator or something like that.

Speaker 3 (26:53):
So I contacted them and they they, you know, credit
it me for it.
But they'll suck, I'll tell you, for a room of plants, dude, it
was crazy because we had vagedthem out, everything was fine,
brought them into this room andthen they just wouldn't grow and
it's like six weeks of wastedtime.
That's a really weird story, solike the first batch of burn
Scotty is actually burn Scottynumber two.

Speaker 1 (27:13):
Well, what's funny about that is the gas is like a
good smell, so it's like you'rein the room with all the fucking
plants.
It's most gas.
It was great man, it's like theegg.

Speaker 3 (27:23):
That was going to say I was subjected to carbon
monoxide.
Yeah, but it might have beenlike I don't even know.

Speaker 1 (27:28):
I'm just saying it would be hard to detect.

Speaker 3 (27:30):
Maybe right Cause you got like all the weed aroma and
then you add the little bit ofgas and maybe you think that's
yeah.
So, even though like it's allclosed up, I actually went
outside and turned the gas lineoff right now, because we're not
using gas for anything.
It's all electricity and I'mlike, just in case, yeah that
nightmares for a while, for that.
But yeah, it was all good.
It was like a lesson learnedand I could have probably flared

(27:51):
it out and I was just like youknow, the first one doesn't.

Speaker 2 (27:54):
Does that always work ?
Out, right yeah?

Speaker 3 (27:57):
And I didn't want the first one to be like mediocre
either.

Speaker 1 (27:59):
So yeah, man, thanks for having a high standard and
shit.

Speaker 3 (28:03):
Yeah, that's why I do it right Like the point of
growing weed is, so you can growwhatever you want and you grow
it to the best of your ability,and hopefully you're growing it
better than like somebody elsethat was growing it for you
before.
I mean because like when you'rebuying weed, especially like we
were back in the day when you,you know, you don't know who
you're getting it from.
Um, I mean, you know the personthat you're getting it from,

(28:26):
but you don't know, like, whereit comes from.
And you know, like like we weresaying before, you're just like
searching for the best.

Speaker 1 (28:33):
And try and provide the best for everyone else.
Man, that's what I was a callI'm curious about that too.

Speaker 2 (28:38):
How do you feel about like having your name slapped
on a bag Cause like?

Speaker 3 (28:42):
um, it was interesting, like when they
first brought it up, um, but atthe end of the day, like they're
promoting me, and you know whatI mean.
Like we, we help each other out.
Like I know they use the likeDrew's and I's story um for the
brand and like that's reallywhat it is.
You know what I mean.
Like when we showed up atCarmel, there was five of us and

(29:04):
it was like rowey Dustin, thetwo owners, me, drew and Sean
and Sean's Drew's brother, andthat facility is massive.
There's like over a hundredpeople there every single day
now, but for months there wasliterally just the five of us.
Wow, and like we didn't knowwhat we were doing.
Like we had all grown weedbefore, but like not on that
kind of scale and and not withlike all the health Canada

(29:26):
regulations, so like every day,you know, for the first year or
two we were just like learningright, and especially in a
greenhouse, like Drew said.
Drew said it on here before.
It's like growing in agreenhouses, like expert level.
So like imagine starting likeyour first giant scale
production on expert level andyou're just like not only are

(29:46):
you dealing with the plants,you're dealing with the climate,
you're dealing with, like,everything that comes along with
that.

Speaker 2 (29:52):
I'm curious are there any like weird you're just
speaking about regulations andlittle like I don't know, nick,
picky things there ever any likelittle things that actually
come up and you're like, ah shit, we can't do that?
Or they come in and they'relike, oh fucking, you know, I
don't know, change that, youcan't do that shit.

Speaker 3 (30:09):
So the only people that have actually been to my
facility before is CRA a coupleof times and they were just for
like they didn't expect aninspection, and then came for
some training.

Speaker 1 (30:19):
With revenue people Again the revenue, yeah, yeah,
yeah two times, that's weird Twotimes.

Speaker 2 (30:25):
I think it's.
Follow the money, baby.

Speaker 3 (30:27):
I think it's normal now they just because I don't
know how it works for you guys.
But every month I have to dolike a CRA, monthly like
inventory report.
Interesting Of all my plants,all my seeds, all my finished
product.
What wait like?

Speaker 1 (30:41):
We're worried you guys are funding terrorists.
I guess I don't know, I'm justjoking I think they're more
soldiers or washing money orwhatever.

Speaker 3 (30:48):
I think they came just to help me fill it out so
that I don't have any issuesgoing forward.
You know what I mean.
They're just there to help andthey've been great, like the two
people that have come to helpme were awesome.
But, like, as far as do I seethings that I'm like, yeah, that
sucks A lot of.
It is, you know, having theability to consume your own

(31:09):
product Right, which isunfortunate, like a lot of the
employees at work, like theyspend all day in the grow rooms,
grow on the product and youcan't just give them a bud.

Speaker 1 (31:20):
They come at the end of the week and it kind of sucks
.

Speaker 3 (31:23):
Yeah, unless it came from my house or something like
that.

Speaker 1 (31:25):
It's just yeah, so that's a weird one man, and then
they can't buy it also for likea discount or something like
that.

Speaker 3 (31:32):
Right, right, like you think we could just like
have a little store at the, atthe work, where you could go and
Just sell a little.

Speaker 2 (31:38):
Yeah, that might happen eventually.
Yeah, there's a micro.

Speaker 3 (31:42):
And I think that there's probably ways to do that
, like I think our QAP she'slooking into, maybe like a
research license so that wecould do research.

Speaker 2 (31:51):
We've seen more LPs starting to do some type of
sampling program where theywhich is great.

Speaker 1 (31:56):
Thank God that's something we can talk about.
Legalization Like I can'tbelieve we went all those years,
or it was like I couldn't eventry something before we, like
bought boxes of it.

Speaker 3 (32:04):
I know it's crazy, it still happens.
Yeah, yeah, I missed a good old, like days when it was just
jars.
Yeah, stick your nose in thefucking zip lock.
You know it is like you got azip lock and you're like this
good, this good.

Speaker 1 (32:14):
And then you just fall.
And then you just fall yournose right.

Speaker 3 (32:17):
As long as it looks good and it smells good, it's
like this is the one.

Speaker 1 (32:20):
And then you have to sit there and burn it, tested
with all your home weeks.
Now I just broke up a littlemore briskotty, so I'm going to
roll it up for the second stopbreak here.

Speaker 3 (32:29):
Nice.

Speaker 1 (32:35):
You usually roll the Ls.
Yeah, I don't know, I'm funnylike that, I do.
I call it a sailboat.

Speaker 3 (32:39):
Nice.
I used to be an L guy back inthe day.

Speaker 1 (32:42):
I guess only when I have the single wides.
True, when I have the singlewides and it's kind of like a
makeshift king size, and then Ido like the cone.

Speaker 3 (32:50):
I do the opposite of you, so I use element papers and
I use raw the pre-rolled tips.

Speaker 1 (32:56):
There you go.
Oh, pre-rolled.
Yeah, I noticed that I like apre-rolled.

Speaker 3 (32:59):
The tips are nice.
You got like 200 in a bag.
So I have this like signatureChristmas cone, like it's just
giant bat head style Nice, Iwould say that See my buddy,
mike, and back in my Ryersondays when we were in engineering
, he would always tease peoplewhen they rolled like fat ends
because he's like the surfacearea is burning.
You burn, yeah, yeah, andyou're just like you're just

(33:19):
wasting so much weed you got tolike a.

Speaker 2 (33:22):
I can make Sean just likes it, because he gets the
first giant halls and just popsit and then pass off the rest.

Speaker 1 (33:28):
But I don't know, I just always have rolled like
that.
I don't know, that's a funnyone.
I guess I could modify onlywhen I have the single wides, if
I had to.

Speaker 2 (33:35):
Do you?
No, I'm not criticizing, it'syour cone.
I like them yeah.

Speaker 1 (33:40):
We'll see what we got going on here.

Speaker 3 (33:41):
Nice.

Speaker 1 (33:42):
Yeah.

Speaker 2 (33:45):
What was I going to say?
Oh yes, our showrunner wantsyou to give a little scribble on
your car.
Oh right, I mean mugging there.
Is that just like a candid?
So, honestly, yeah, I think so.
I was like, and you were likefuck you know what it was Like.

Speaker 3 (33:58):
It was like it reminded me of my wedding day,
where, like, the photographercame and they took like a
hundred photos and then then atthe end you're just like Sick of
it.
You're not interested insmiling anymore.

Speaker 2 (34:09):
We got to sign it, buddy, you were the first one,
oh man, 100%.

Speaker 3 (34:13):
I wonder if they make orange sharpies, because if
they do, I need to find one.

Speaker 2 (34:17):
Yeah, I don't know where that's going to go.
You got to do it right overyour face, I guess.

Speaker 3 (34:20):
Yeah, it's unfortunate.

Speaker 1 (34:22):
I guess you can't tell us too much, because
they're like burn Scotty's first.
You got anything else in theworks or you got to keep it top
secret.

Speaker 3 (34:29):
No, I think it's fine .
I loaded my bedroom with thenext strain, so it's.
Moonbow Archive, seed Bank.
It's Dosey Dose Cross theSkittles.

Speaker 1 (34:39):
Interesting, okay, I love Skittles.

Speaker 3 (34:43):
Yeah, I love Skittles Cross too.
I like a lot of SkittlesCrosses, so Dosey Dose is heavy
and Skittles is terpy.

Speaker 1 (34:50):
Interesting, it should be heavy.

Speaker 3 (34:53):
It's got a unique runcy, but not runcy.
Like you know, the first timeyou smoke runce you're like, oh,
this is a new taste.
I love runce.

Speaker 2 (35:01):
Yeah, I love runce too.

Speaker 1 (35:02):
I love runce, yeah, but everybody has runce, and I
was like okay, so I can't dorunce.

Speaker 3 (35:05):
But then I smoke this one and I'm like this is like
runce, but it's different.
You know what I mean?
It's not purple, it doesn'ttaste like runce, but when you
smoke it it's like it's got thatSkittles mix with something
like the runcy kind of vibe, butit's different, it's the
Moonbow.

Speaker 2 (35:21):
So the Moonbow, I like the name, I'm curious.
Obviously you have your ownpalette and like come up and
you're like crossing and poppingseeds all the time, I'm sure,
but like do you ever try otherbags?

Speaker 3 (35:31):
and you're kind of like, oh interesting, yeah for
sure, I not as much like on thelegal market, but I have a
couple of friends that are stilllike buddies from like back in
the day and whenever they getlike really good packs they'll,
like you know, save a little bit.
And my one buddy, chris, comesover like once a month and he'll

(35:52):
bring you know his like topfive strains from like the last
month and we'll break him up,yeah, a little sampling Exactly.
So it's always like good to seekind of what else other people
are growing too, but I thinkit's important.

Speaker 1 (36:04):
man, I think that's really cool that you do that.
You still have that connection.
I feel like I kind of lost thatrecently and I don't know.

Speaker 3 (36:10):
It's just nice to see what's going on there's I mean
there's buddies that are likeway out of town that I miss,
that I haven't seen in forever.
They would be great to see.
But Chris is really good atkeeping in touch and I got a
couple other buddies you knowthat I worked with for like a
decade and I get to see, youknow on a daily basis.

Speaker 1 (36:30):
Yeah, homies.
Well, just see what's relevantin the market and what people
are like.
What exactly is going on?

Speaker 3 (36:35):
So I got a massive Fino hunt that I'm cutting down.
My next harvest is Thursday, sotwo days from today, and
there's 18 Finos.
Three of them are the Moombos,so there's, I guess, 15
different strains in there.
Cool, and then that's gonna.
We're gonna figure out fromthere what's gonna go into the
next one.
So they, you know, they'vealready been pre-selected before

(36:59):
I bought them in because theywere part of my initial
declaration and so like those 15came from like, say, like a
hundred before, kind of thing,and yeah, so it'll be cool.
I think I'm leaning towards theZope as it looks.
And then there's like thisRS-54, studio 54.
I got like a really nice OG inthere.

(37:19):
Oh, gee.
Yeah.

Speaker 2 (37:23):
Please do.
The G 15 is the cap.
Sorry to start running backthere.
That's the amount you candeclare, oh no, no, no, like it
was unlimited.

Speaker 3 (37:30):
Just 15 is like how many?
Because, like, whenever I'mdoing a phenohon, I'm taking
plants out of, like, myproduction.
So, like I have 36 lights in myroom and like, so I'm dedicating
like one to two lights per runfor fun, basically Like, and I'm
not getting money for that.
So like, I understand, and I'malso trying to like repay data
at this time.
So try not to like have toomuch fun, but you want to have

(37:55):
fun, right, of course?
Yeah, so I'm excited to getthose down and dry them up and
see how they smell and send themfor tests and you know I can
send you guys some if you wantto try it, because there's going
to be more than I can use, Ifeel so fucking black.

Speaker 1 (38:10):
This is so great about having this podcast,
Charlie.
You got to end your tea break,man, because this one smoke can
always dope ass weed without you.

Speaker 3 (38:16):
Well you can still judge.
Yeah, I mean, like you don'thave to smoke.

Speaker 2 (38:20):
No, it sticks his nose in it.

Speaker 3 (38:21):
He loves it as long as he knows like what good weed
is supposed to look and smelllike and like you can do like
dry toks and stuff like that,then he knows, that's right yeah
.
If you smoke?
Are you just like on a fast, or?

Speaker 2 (38:33):
Yeah, I would say that I'm like on a I don't know
indefinite rake right now.

Speaker 1 (38:36):
I guess, yeah, we don't really know True, I'm
giving them the dry pole now.

Speaker 3 (38:40):
Yeah, it's a lot of good.

Speaker 1 (38:41):
Tastes great.
I'm a nice big cone, right.
Yeah, you can really get theflavor.
There's like some baking spicein there.
I really get the jealousy.
I think that's what I meantwith the gelato.

Speaker 3 (38:50):
No, it's in spice, it's funny because when the bud
tenders used to always come upto Carmella and they'd be like
what's your favorite herb?
And I was like I don't evenknow.
I really never knew what theTerps were Like.
You know what I mean.
Like back in the day you justget a bag and you're like I like
that smell.

Speaker 1 (39:06):
I don't know what terpene is, but yeah.

Speaker 3 (39:08):
So, like I mean, as a bud tender, you're seeing all
the Terps on the bags and youknow they're learning a lot more
on like the terminology than Iam, because I'm just going off
of feel right and I'm like theseare the strains that I like and
so, like I was like I Googledsome of the strains just because
I'd been asked a couple oftimes and I'm like, oh, I think
I like beta cariofilane becauselike that seems to be the one

(39:31):
that keeps coming up.
And then funny thing is like Igrew this one out and I didn't
even test the Terps until afterI did a full production run,
like I had done like a potencytest on it before, so I knew the
potency was going to be good.
But the terpene tests, like Ididn't know until after the fact
, and number one was limonene,then beta cariofilane, then

(39:54):
mercy, but mercy I'm pretty surelike we're a little stone right
now, but I'm pretty sure thosewere the top three.

Speaker 2 (39:59):
Yeah, I'm still like it's got some like floral nest
too.
Yeah, so that beta cariofilane.

Speaker 3 (40:03):
I guess I was wasn't lying when I said that was the
one I liked.

Speaker 1 (40:07):
Yeah, man.
No, it's fucking delicious.
Thanks for being on the podcast.
Let's go smoke a little moreweed.
We'll be right back with Billyfrom Carmel.
You'd follow at higher orbit,follow at Cosmic Charlie's shop.
We'll be right back with Billy.
We're back.
We're back.
Shop's closed.

(40:29):
Yeah, I'm going to have asecond shish cola.
Do it now.

Speaker 2 (40:33):
You should give.
Do you want to try a little bit, Like a sip and a cup?

Speaker 3 (40:36):
Yeah, that sounds good.
Yeah, for sure what's theflavor Cherry cola, oh cherry
cola.

Speaker 1 (40:42):
And it's just solving this hash rosin Dope.
Yeah, it's not distillate,that's all good.

Speaker 2 (40:46):
Yeah, it's pretty cool, I think there's one
hanging there Banana emulsifyrosin Awesome, which I'm
starting to be skeptical of allI hear you chem dog live rosin
products.

Speaker 3 (40:57):
But not shish.
To be honest, when all the graymarket dispensaries open back
in the day and Bellwoods opened,I went there Like day one.
I think it was the firstcustomer to ever go inside and
my Give it to Billy.

Speaker 2 (41:14):
Yeah, I was just going to get him a cup, but yeah
, sorry.
Yes, Gray market here.

Speaker 3 (41:17):
No, it's OK.
My buddy Mark, he had all thedifferent edibles and stuff like
that, and so I bought a bunchof different candies, pops,
whatever.

Speaker 1 (41:25):
You ever talk with edibles?

Speaker 3 (41:27):
Yeah, I take one every night.

Speaker 1 (41:28):
OK, but just small one.
I don't go by the FED.

Speaker 3 (41:30):
Like a 2 and 1 half or a five A micro so.

Speaker 1 (41:34):
I.

Speaker 2 (41:35):
Yeah, whatever you want to do, brother, we're going
to send you home.
You're off of it, I won't.

Speaker 1 (41:39):
We're sending you back with a mug, doesn't matter,
a mug too.

Speaker 2 (41:43):
Sweet.

Speaker 3 (41:44):
But yeah, no, I take a small edible every night
before I go to bed.
It just kind of Takes the edgeoff and you know not enough that
I wake up groggy.
I find with me and edibles Idon't have like a super high
tolerance.
I'm the same way, dude if Ihave more than 10 like I
definitely sluggish at the nextmorning If a certain amount of
time hasn't passed by.

Speaker 1 (42:05):
So interesting how that is this, everyone's
different for me it's about 25milligrams.

Speaker 3 (42:09):
anything over that, I'm like, and then I have
somebody, as they can eat like ahundred right, no problem.

Speaker 2 (42:14):
Some people can eat like hundreds.

Speaker 3 (42:15):
It does zero yeah like when we used to get those,
those edibles from Bellwood'saudience a thousand milligrams
yeah they had like 300 milligramcookies him.

Speaker 1 (42:24):
He eats a thousand Todd from Rosen heads.
We had one and he goes.
He, that's like he goes he goesthat's toast me there minimum
he eats a thousand.
I think one of my buddies itwas.

Speaker 3 (42:33):
He said there was an offer a thousand milligrams for
a thousand bucks.

Speaker 2 (42:37):
If you can, if you can eat it, yeah, and he was
asking me he's like, should I doit?

Speaker 3 (42:41):
and I was like I wouldn't do it.

Speaker 2 (42:44):
You got a knot green out and not pass out.
I guess.

Speaker 3 (42:46):
I don't think it matters what happens after.
You just have to for me.

Speaker 1 (42:50):
I think at that point I was not like you're having
fun because as you go to sleepand then you wake up and you're
still so stoned yeah, you knowwhat I mean.
That experience is neverenjoyable my buddy Dan.

Speaker 3 (42:58):
It's happened to a couple times where like he just
ate way too much, like in thehundreds, and then he know ends
up on somebody's couch and likehe's like the guy on the couch
for like the whole weekend.

Speaker 1 (43:10):
Yeah, I'm the coach class.
Don't be that guy, I'm not intoit.

Speaker 2 (43:14):
So what?
We talked a lot about yourwhole process, growing what.
Hopefully you can give Seansome pointers on our yeah for
sure I actually.

Speaker 3 (43:22):
I have a harvest on Thursday next, this Thursday two
days so we're talking outsidewhen we were smoking about Like
finishing flower and like whatwe're looking for yeah, yeah,
when do you?

Speaker 1 (43:33):
when do you know?
I want to pull them and stuff,and what's your technique on
that?

Speaker 3 (43:37):
Well, I mean for Because I'm growing so many
different strains and likeyou're really only getting a
karma.
We've been growing animal facefor so long.
It's just like we're onprobably like 150 to 200.

Speaker 1 (43:52):
Yeah, it's great, it's a beautiful plant like.

Speaker 3 (43:55):
But now with Billy's vino we're trying to bring more
flavors to the market.
So like you know two rooms andthen I'm switching to something
else.
So I only get you know one, twoopportunities with the strain
To really like dial it in andthen on to the next one.
So like you kind of have to beon the ball the.
The thing that I'm doing to kindof cheat and help myself out is

(44:17):
, before I Grow a full room ofit, usually I start with one
plant and if that one's good, inthe next room I'll make sure to
like bring in like three so Ican just see like a bigger
Representation.
And then that way I kind of hadtwo runs of it growing with
something else so that I can seein Contrast to what I'm growing
right now, like does it need togo longer?
Doesn't need to go less?

(44:37):
Does it?
Can it handle the amount oflight that I'm giving?
Can it handle the amount offood that I'm giving?
Doesn't need, you know, lessfood than the burns got you,
more food than the burns got youwhatever.
So I did learn like that Ihaven't grown a full room of
mumbo out yet, but I know thatyou know it's finished faster.
It can definitely handle thelight and it likes the food and
you know I'm gonna save about aweek of flower time and that one

(45:00):
.
But like you know I'm, I'm, I'mwatching the bud change and
like kind of like tighten up.
You know the hairs start toturn, turn dark.
You don't want them to turn toomuch to the point where, like,
your trichromes start to getlike.
It depends on really whatyou're looking for if you like a
really like sedative, likestony kind of high.
You can wait for everything tolike turn amber, but like your

(45:22):
peak potency starts to go downat that point too the head
starts to degrade, so to speak,um.
I think it's just like, forwhatever reason, like peak
potency, happens when, like allthe trichrome heads, are my age.

Speaker 2 (45:33):
See though milky.

Speaker 3 (45:34):
Yeah, that's the highest he see.
But you know it depends on whatyou're looking for.
And if you're in this game, yougot to play the game and you're
trying to, you're trying to hitit at a high.
So you know, as long as, like,it's finished at that point and
and you know the smell is onpoint, then yeah, well, we'll
chop it down and it's prettysmall operation.

(45:56):
I mean, we're putting out alarge amount of product for the
size of space, for sure, buteverything is done with me and
and one other buddy, and youknow we're there every day from,
you know, nine to fourplug-and-leaves scrubbing floors
, mop and cleaning tables.
We're just janitors, you know.

(46:18):
They get to look at beautifulplants all day, pretty much, and
listen to podcasts and then,yeah, for our harvest, like we
got three people helping andthey're just friends that are
gonna come and help and you weresaying, man, is it like a lot
different in your facilitycompared to Carmel?
Yeah, because the amount ofpeople.
I mean the size and how muchlike more weight we're putting

(46:40):
in like a smaller space.
So like my output it would.
It's almost like three timesthe dry weight that we're doing
like per square foot at Carmelbut obviously, like my room is
way smaller, it's a third of thesize, more control more.
Yeah, and just like bigger solidplants, there's a difference
between growing like indoor andgreenhouse and and just is

(47:04):
different genetics.
On top of that course, and youknow I'm just using like
everything that I've everlearned and because I'm doing
all the labor and you know I'mtechnically not paying for my
own time, I can put in more timethan I.
You know, necessarily, like theemployees, you know we might not
want want to pay for them to gothrough and do like a

(47:26):
full-eathered D-leaf, nor thatthey have time, and it gets like
really sticky at the end.
So like we do a day 21 D-leafat Carmel, but I also do a day
42 D-leaf and then sometimesI'll do a day 50, 60 leaf, yeah,
so that like by the time we'reharvesting, like the only but
leaves left are at the top andit's just like allowing the
light to get all the way throughthe canopy.
So you're getting likeconsistent color.

(47:47):
You're getting consistent liketry ground production all the
way through, because like youdon't want to end up with the
situation where, like All yourbuds on the top half of the
canopy are purple becausethey're getting like nice light
and all the buds at the bottomare green and then you put them
in a bag and it looks like abowl of fruit loops.
I yeah.

Speaker 2 (48:05):
I've seen that before .

Speaker 3 (48:05):
For sure that makes sense to me, so like I mean at
Carmel, like we do a lot oflabor, like there's a lot of
labor, but like there is alsolike a limit to like how much
those guys can do in a day, gotit, and yeah.
So, since it's my place and Ionly have two rooms instead of
eight rooms, so you have yourown system going, yeah, for sure
.
And it's just like, okay, we gotnothing to do today.

(48:27):
So like, yeah, we're going togo and pluck leaves again.
And it's just like, you know,put your sleeves on, we wear
like those basketball sleevesthat go like up to here,
otherwise you'd be covered inresin and you're like get itchy
and hives and stuff like that,right.

Speaker 1 (48:38):
That makes sense yeah .

Speaker 3 (48:41):
So it's just like you know scrubbed sleeves, gloves,
their pods in, watch on getgoing Clock in there, sunglasses
, sunglasses right, yeah, soit's such a meticulous process
and different from strain tostrain.

Speaker 2 (48:53):
Do you have like a master, like Billy's Bible,
where you maintain these notesand be like, oh, I want to grow
like white shark again.
Let me look back.

Speaker 3 (49:01):
I should, I should.
It's just all up here.
It's all up here, man yeah.

Speaker 2 (49:05):
Wow, that's a massive math degree.

Speaker 3 (49:08):
Yeah, honestly, and like working at that bar for so
long, because, like you know,you're just remembering like
people's orders and stuff likethat I think that was really
helpful for my memory.
I never wrote anything down andit was just like you go to a
table and you associate likefaces with you know what they
might have said, and go back tothe computer and put it all in.
Maybe I always had a goodmemory, but I'm sure I'm

(49:29):
forgetting things.
So like I should in the futurestart writing these things down.
And a really cool part of thesoftware Aroya that we use is
there is notes that you can putin and it saves all of my
harvest.
So like if I wanted to putnotes I could and it would just
be like one.
At some point in the futurewhen I have more time I will do

(49:49):
it, but right now it's.
You know, like I said, I'm justcurious I'm doing everything I
should I should.

Speaker 1 (49:54):
I should 100% Billy's Bible.
I like it.

Speaker 3 (49:57):
Yeah, you know, like as you get older, your memory
starts to go, so it starts to go, you might want to bust out at
an old strain and you might likecome back to him and go.

Speaker 2 (50:08):
go, wait, I do this, Was it just?

Speaker 3 (50:09):
strange.
The thing is like it's not likewhen you're growing something,
it's not like a day, so it'shard to forget.
When Drew was on here, he'slike um, billy brought like 30
bags of work and like didn'twrite names and knows what every
single thing is.
And it's because, like Iliterally spent.
Those came from my basement.
I spent every morning and everynight hand watering for like 10

(50:30):
weeks, so like I stared atthose plants two times a day for
70 days, so like I know, everysingle one what they look like.
It doesn't you know?
That's not hard when you stareat them for so long.

Speaker 1 (50:41):
So I heard that.
I heard they're like yeah, hedoesn't even label them, he just
comes in with all these bags.
Yeah, that's the burn.
Well, that way.
I can just that says you're alot gentler, If I want to reuse
the bag after.

Speaker 3 (50:51):
I don't have to, like , scribble up the name but it's
just like yeah, I stared at youfor so long.
I know exactly what you arebecause I dreamed about smoking
you and I've been smelling thatsmell you know for for two
months, waiting for this day.
I know exactly.
They're like my children.

Speaker 1 (51:06):
What's your like favorite stringer all time?
If you had to pick one, I guessI'm going to hit you with that
one.

Speaker 3 (51:11):
It's a fun question yeah, I think there was.
I don't even know if it wasreal, because back in the day
you would get a bag and I had aname and like do we know that
that's really what it was?
But like do we know that it is?
This is what it says it is.
It was a cherry pie.

Speaker 1 (51:25):
Fair enough.
Somebody labeled it cherry pie,yeah.

Speaker 3 (51:28):
I have a cherry pie now that is supposed to be like
the original and it probably is.
It's just a little bitdifferent than the one that I
remember and then also Girl's GoCookies.
Girl's Go Cookies, man but therewas like so many different cuts
going around at the back backin the day.
There was like the one thatcirculated Canada.
There was kind of like limegreen and sweet.
And then there was like the,you know like the form cutter,

(51:49):
like the, the gassy, like cookiedank type one from the US, and
I had the Canadian one first andI really liked that, and then I
had the, the, the US version,and then that one was like next
level.

Speaker 1 (52:01):
Yeah, I remember I had a thin mint Girl's Go
Cookies.
I'm talking about Girl's Go.
I don't know if you rememberthat cook.

Speaker 3 (52:07):
Yeah, for sure yeah.

Speaker 1 (52:09):
Lime green, remember that must have been something
crossed with some sort of mint,but it was like sorry, I think
that that was just like in theUS the Girl's Go Cookies, like
there is an actual one calledThin Mint Cookies.
Yeah.

Speaker 3 (52:21):
And it was just.
I think what like probablyhappened was somebody created,
you know, intentionally orunintentionally, the the strain
Girl's Go Cookies.
Yeah, they grew it out and itwas fire, but like they were
getting like Hermes and stufflike that and other people like
grabbed it and found bag seedsand then they popped it and then
they're like oh, this is theThin Mint cut, this is my cut,

(52:43):
you know what I mean?
Cause it's like a differentFino of the original one.
Cause like a bag seeds, likevery similar to the original but
slightly different.
It'd be like you're inbred withyourself and then like whatever
comes out of that, Right,especially if it's a Hermes seed
.

Speaker 1 (52:57):
I never really thought about that.
They all would be, if they'refrom bag seeds, if you had to
mate it through.

Speaker 3 (53:02):
More than likely people are like monocropping a
room, because you know what Imean, they don't have males in
there.
But I think that those cookiegenetics were known to Hermes.
So crazy.
Yeah, and then that's where allthe cuts, that's where all the
different OGs and pinks andstuff like that.
You know they probably all camefrom like one original lineage
and you know bag seeds and someare crosses, but a lot of bag

(53:24):
seeds.
So I used to keep a lot of bagseeds back in the day and then
yeah, I'm curious.

Speaker 2 (53:32):
So now you have the micro license, yeah, I mean you
have to give up the ACMPR.
Do you have anything likeyou're growing on the side?

Speaker 3 (53:42):
The funny thing is they renewed my ACMPR and my
micro license on the same day.
I don't think that I would haveto give it up.

Speaker 2 (53:49):
Yeah, I was just curious.
I don't know.
They're weird sticklers aboutthings like that.

Speaker 3 (53:53):
Honestly, it's very small Now.
I've actually downsized itrecently.
It's just because I have somany plants that I have to take
care of, and then when I gethome, it's just like I just, you
know, I keep my genetic libraryalive and yeah.

Speaker 1 (54:11):
So that's dope man, no I.
It's been really nice gettingto know you and like hear how
passionate you are, and I'mreally excited to see Billy's
Fino actually be grown by Billy.

Speaker 3 (54:23):
Yeah, no, I appreciate it.
Me too.
That was like that was thedream, you know what I mean.
A couple of years ago, I foundout that this Fino series was
being created and we were goingto, you know, find growers to
fill the bags.
And first I told Drew and I waslike, man, this is what I want
to do.
And he's like go for it.
And you know he's very helpfulanytime I had questions.

(54:43):
And then, you know, I broughtit to the boss, to rowy, and I
said the same thing and I'm likeyou know, this is really what I
, what I want.
And he's like that's awesome, Iwant you to do that too, but
like I don't want you to leave,so can you figure out a way to
do both?
That's pretty sick man.
Yeah, so we're doing both.

Speaker 1 (55:01):
Yeah, so it will be like the first, I guess.
Yeah, indoor fully hydroponicflower release under Carmell to
the.
You guys agree, yep, so that'sfucking really exciting.

Speaker 3 (55:11):
For sure, and it's only going to get better.

Speaker 1 (55:14):
So it's like the evolution of Carmell.

Speaker 3 (55:15):
Yeah, For sure.
And now, if they, you knowdecide to open an indoor
facility, we got somebody with alot of experience.
So well, not time yet, but I'mlearning.

Speaker 1 (55:24):
Wait, you're firing it up, man.

Speaker 3 (55:25):
That's the best part is every day you get to learn
something new.
Right, like you think you knoweverything.
I mean you know you don't knoweverything, but it's just
humbling experience.

Speaker 2 (55:35):
I can only imagine man.

Speaker 3 (55:36):
Yeah, no, it's fun, it's great.
It's just like every day yousee something and you're like,
okay, next time I'm going to dothis like I can do this a little
better, that a little bitbetter.

Speaker 1 (55:44):
Just dial that and you're just like always, chasing
perfection.
Yeah, I'm super excited to seethe next round of the Verne
Scotty, because then you'regoing to make it even better.
So, exciting dude.
Can we call the Sheesh hot one?
Did you try the Sheesh yet?

Speaker 3 (55:59):
I had a sip, but I'll have another.
What do?

Speaker 1 (56:00):
you think Thoughts.
I thought it's pretty, it'spretty darn good, it's very
tasty.
Yeah right, it's not too bubbly.
Not too bubbly, no.

Speaker 2 (56:11):
Got a very like natural kind of 100%.

Speaker 3 (56:13):
You know, yeah, cherry cola.
You see, I always have thatlittle edible before bed.

Speaker 1 (56:17):
So there you go.
Yeah, it's perfect, you candrive you home 100%.

Speaker 3 (56:20):
Tomorrow I'm at the farm up at Carmel, so it's a 7am
leave the house kind of drive100 kilometers up north kind of
day.

Speaker 1 (56:27):
That's a big day, man .

Speaker 3 (56:28):
Yeah.

Speaker 1 (56:30):
Used to do it every day but now it's just one day.
Is it always every Wednesdaythat I was with you?

Speaker 2 (56:34):
Yeah, Thanks for calling the Sheesh hotline.
Are you stoned?
Press Miro and tell us about it.
Matter of fact, tell uswhatever.
Just hash it out.
You might end up on ourInstagram.
Sheesh.
Leave a message at the tone.

Speaker 3 (57:00):
Hey guys, we're just here, billy from Carmel, we're
just enjoying our Sheesh hotsoda.
Delicious beverage yeah, blackcherry hash cola delicious.

Speaker 1 (57:09):
Yeah, what do you think you like it, billy?
Billy approved.

Speaker 3 (57:12):
Definitely Billy approved.
It's tasty.
Oh, we're just here for a stamp.

Speaker 2 (57:16):
It's approved by us too, buddy you know what?

Speaker 3 (57:20):
I listened to all your episodes because, like I'm
working at the time so I neverseen it, but I heard the stamp
go down.

Speaker 1 (57:27):
And.

Speaker 3 (57:28):
Drew's like yo, that's a legit stamp.
So like in my head, I have thispicture of like what the stamp.

Speaker 1 (57:33):
We're going to stamp your bag.
We'll stamp your bag on the wayout.

Speaker 3 (57:36):
Yeah, Very good.

Speaker 1 (57:38):
Don't forget to follow Billy Billy Inc.

Speaker 3 (57:41):
Billy's.
So Billy's is the name of my,my girl, I wasn't sure.

Speaker 1 (57:45):
Yeah, I wasn't sure exactly Website still under
construction.
I was here.

Speaker 3 (57:48):
Yeah, I haven't got that far yet.
I'm not sure if it's because ofthe room fucking leaves, you
know what I mean.

Speaker 1 (57:54):
But totally yeah, we need some Billy Burch.
We're going to get back to you.
Yeah, 100% higher orbit times.
Billy Inc Rich yeah.
Um they shared on the showShare, follow like the podcast.

Speaker 2 (58:07):
Um thanks and buy some Bruce Scotty.

Speaker 1 (58:10):
It's coming out next week and there'll be a cosmic
Charlie's all over Ontario.

Speaker 3 (58:14):
And you guys are going to come check out my face.

Speaker 1 (58:16):
Yes, and we're coming to check out the facility.
Yeah, a thousand percent.

Speaker 2 (58:21):
That doesn't make me Thanks so much too.
Thank you I appreciate it.

Speaker 1 (58:23):
35.

Speaker 2 (58:24):
Five million yeah 10 days to include.
All systems function normally.