February 11, 2024 • 48 mins
Join your spirited cannabis-guide, Victor Pinho, for another enlightening episode of 'High on Tour,' this time with the hash legend and cannabis luminary, Stephen Morning Glory. Popularly known as Steve the Hashishin, he unravels his immersive journey in the cannabis industry, his passion for hash-making, and the significant role it plays in this sphere. From discussing the curing process of temple balls to his life-changing encounter with Cherry Blossom Belle, Steve reveals riveting experiences and in-depth knowledge about hash-making. Don't miss out on this thrilling conversation about the enigmatic world of hash, cannabis, and everything else in between.
Gain priceless insights into the meticulous hash-making process, as Steve, from Heritage Hash Co, unveils the intriguing technique of ice water sifting. Learn about the glorious colors and complex bag systems of microns, and relish Steve's poetic depiction of the undiluted purity of rosin, an enticing terpene blend. Highlighting the significant influence of the original strain on resin yield, Steve talks about the love for wash days: it's all about contributing to the reservoir of knowledge.
Moving forward, delve into the practical aspects, such as the optimal temperature for drying hash, methods for cold curing, and rules for aeration. Attain a new perspective on organically and non-organically grown weed, drawing differences from the hash-making process. Also, explore the fascinating cannabis concentrate extraction process, comparing it with martial arts in terms of uniqueness and beauty. Discover the hydrocarbon extraction process's versatility, and why it shouldn't be confused with traditional hash production.
A major highlight of this episode is Steve's intriguing stories about his favorite cannabis strains. Along with a vivid description, he also shares nostalgic memories related to Hindu-Zkittles, Red Dragon, and the Purple Trainwreck. The episode concludes on a powerful note, with Steve sharing his vision for the future of the cannabis industry. This riveting episode truly promises a deep dive into the precise and captivating world of hashmaking.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Every year, millions of global travelers flock to California in search of the
world's finest cannabis.
My job? Get these travelers very high and show them a great time.
It's not always as easy as you think.
Join me, your heavy host and cannabis tour guide, Victor Pino,
as I spend an hour each week trimming back the storied nuggets of life in the weed tourism game.
(00:22):
I'll be joined by my friends, colleagues, and competitors across the cannabis industry. Street.
So get on board the Weed Bus, buckle up, and as always, smoke them if you got
them. You're about to get High on Tour with Victor Pino.
Music.
Welcome to another episode of High on Tour with Victor Pino.
(00:45):
And April Black. There she is. Hi, April.
Aloha. It's been a long time. Well, we've been on hiatus. us.
You've got a good one for every opportunity. I want to welcome to the show today,
very special guest and friend.
And honestly, the person that I know with the most, maybe the person I know
(01:08):
with the most number of Emerald Cups.
It's a team effort, but happy to be part of that team.
Ladies and gentlemen, Stephen Morning Glory, fantastic hash maker of Heritage Hash Co.,
fine establishment in ukiah california producing
and purveying some of the finest hash and hashes
(01:28):
hashes and temple balls right you do all kinds of hashes and
rosins and things tell me about steve steve the man steve the myth steve the
hashishin where to begin let's see it was 1984 uh probably Probably at about five years.
(01:49):
And that's when I started existing on this realm.
So, so, okay. So Steve, tell me a little bit about, give me the elevator pitch about Steve.
Let's see, Air Force Brad, who got involved in the industry while he was in
college in the Midwest and then worked it as kind of a side gig,
you might say, until he decided to make it a full time thing by moving out to
(02:12):
the Emerald Triangle itself and making cannabis a lifetime,
a life, a whole life culture for himself, for myself, I should say.
You want to stay in the first or the third person? Let's first.
Let's flip it back. I apologize. It's okay. The hash is good.
Steve is Steve is very high right now because before every episode of high on
tour and during every episode of high on tour, we get high.
(02:35):
And what we do here for those that are new to the show is we talk to people
and friends and members of the community of cannabis and folks that have some
sort of connection to tourism or cannabis tourism.
And in this case, Steve is a great hash maker and we definitely,
you know, hype up all and promote all of his work that he does with heritage hash.
(02:58):
Steve does know, and I will share for the audience, that my favorite,
currently my favorite product on the entire California market is one that he
manufactures with his team, of course.
And Steve, you want to tell the folks what that particular Johnny Casale favorite is?
A little hint there. Yes. So one of the amazing blessings it's been being part
(03:21):
of the team of Heritage Hashco was being the first solventless company,
organics company or crew that had the blessing of working with Johnny from Huckleberry
Hill up in Southern Humboldt, the genetics that were passed down that were made by his mother.
One of them, the probably one that everyone loved was White Thorn Rose.
(03:42):
Oh, there it is. There's the words of the day. White Thorn Rose.
I love that stuff. A little backstory on Johnny, right? Johnny was a cultivator
and he got, you know, busted like so many people did.
Helicopters overhead. He was in jail for how long was he in jail for?
25 years? 20 years? Oh my gosh.
(04:03):
12 years? I don't know. Bobby wrote about it. We'll have to verify that when I put in the notes.
Yeah, he was in jail for quite a while, and it's a real trip,
you know, it's a still trip to him to be able to grow legally with that trauma
in the background. Seriously, you guys.
So big ups, big ups to Johnny, big ups to Rose, big ups to his mom,
(04:25):
and big ups to you, Steve. Yeah, and big ups to Steve's mom.
Thank you. Yeah. She did a good job.
Thanks, mom. Everybody, thank your moms. Hey, we always gotta thank,
yeah. And if your mom's not around, thank the memory of your mom. Moms are dope.
Anyway, moving on into more weeds-related and cannabis industry-related talk.
So, Steve, we've been friends for a little while. I know that we're going to
(04:48):
get into all the fun stuff that you do and get involved with outside of just pressing hash.
But the moment right now calls us to ask a few important questions.
So, what's your title over at Heritage Hash?
What do they call the hashishin or the hash maker over there?
What is your title? title it is prop the i guess the proper term on the white
market we call ourselves is we call ourselves i should say is manufacturing
(05:12):
specialists okay why don't we do the white black market thing i just want to
ask why are we still doing it sounds like so like manufacturing monochromatic,
God, we sound so New Jersey, just like Steve. Okay.
So, so yeah, I mean, look, look, I want to know more about Steve.
I want to, I'm just digressing here, but I want to know more about Steve.
(05:33):
I want to know more about it. You know what he's learned over the years.
Tell us, Steve, how did you get involved with the crew at heritage hash?
What is the origin story of your being? What is the origin story of you coming to, you know, a mass?
How many, how many, how many Emerald cups do you have under your belt?
How many cups do you have? Oh, goodness. Let me start from the beginning.
(05:55):
Answer the question. Start there. Let's see. Two thousand.
Let's see. Two thousand twenty. Our first one I want to say was two thousand
twenty one, maybe with getting first place in White Thorn Rose and full in the
solventless category, I should say.
Okay and then we also
got uh it was like
(06:18):
a cascade of wins after that oh goodness so many he
can't even remember he's over here like looking at his phone figuring it
out and then after that it was 2000 i remember
in 2022 we got first place again
and then second place for solvent listed emerald cup
and then from my
memory on top of my head getting first place at ego clash that
(06:40):
year as well and then this i should say
past year now 2023 we got ninth place ninth place with that also and so how
many is that i'm gonna add that up goodness it's like nine nine there alone
followed by first place for solventless hash infused pre-roll in 2023 as well.
(07:03):
And that one was our white that one was once again from huckleberry hill white
thorn on white thorn living on the backs of white thorn rose.
It's the cultivars on why we get to be amazing hashish. No, I'm just kidding.
It is a delicious. It is a great strain. I see.
I always, you know, I was at the Bohemian Chemist today and,
you know, kudos to them all the way through for carrying, you know,
(07:26):
your products and for carry.
And for you, for listeners who don't know, Bohemian Chemist is one,
to me, I think one of the more beautiful dispensaries in all of Northern California.
It's nestled in Anderson Valley. We do our tours at Emerald Farm Tours into Anderson Valley.
We kind of go through that experience there every time.
And kudos to them for carrying some of the best locally sourced products and
(07:47):
quality sun-grown products.
But on the menu, I guess it was a holdover. It said White Thorn Rose.
And I threw my hands up. And she was like, oh, you like that?
I was like, that's like my holy grail. When I see that on the menu, it's mine.
And especially when it's manufactured by you guys. I know there's probably one
or two units of that in California left. And somebody's got them in their fridge somewhere.
(08:11):
But yeah, I just want to make sure that if that ever comes up, Steve.
I'll be real. I have a few Temple Balls. I'm aging of that, that I'm storing,
saving for special occasions for family member by the blood.
You love the temple balls.
Let me, why do you love as a hash maker?
I want to hear that, but I want to hear the perspective, right?
Cause I'm, I'm a live rosin guy. I love the work you do in the live rosin spectrums.
(08:32):
I love, I love all that stuff.
Why, why, why the temple ball, Steve?
For my personal preference set of all of the concentrates, especially like what
we would consider solvent lists.
It's like as frenchie cannoli said the the
temple ball is the like that resin is
the plant's most purest expression i'm paraphrasing i'm sorry i'd please cherry
(08:56):
blossom bell if you're listening to this i apologize for if i misquote frenchie
for cherry blossom bell who i'm shouting out there is frenchie's first apprentice
who i've honestly being the amazing hashish and many people know me as today wouldn't be.
She's helped me become come a long way from washing, washing biomass in the
(09:16):
hills in the Willits area to working at Heritage Hashco with her. That's amazing.
Yeah, so, but why the Temple Bowl? Sorry about that.
And with that, I'm personally, I love old school. I love hashish.
I personally love hashish. I just love the feeling I get from edibles,
(09:37):
from using a three-hole bowl,
all forms of it, smoking hashish with a hookah, or out of a hookah, I should say.
The high I feel, it's medicinal for me, personally. It's like a very wide spectrum.
A full spectrum and with the temple ball like especially as
it's aging over time these temple balls
(09:59):
something magical happens as
they age on and on like there's many
flavors i've had where i've waited like pressed them
right into temple balls smoked them right away and then
that exact flavor i'm keeping stored aside and a
cut stored aside and three months go by i'll break
into one and smoke it six months go by and there's
(10:20):
some i've had for two and a half years now i'm waiting to break open
wow to see how it is but each time like
so it's like it's like changing like a wine in a bottle like exactly
like a wine or a whiskey in a barrel that's crazy that's a
really good that's a really yeah great insight i think that's awesome steve
because one time bobby and i were at a party and bobby loves old school hash
(10:41):
and you know we have a little collection of it and so we were outside smoking
and here came these people right and sitting by us and like oh can we hit hit that hash and stuff.
And then, Oh, this is okay. But haven't you ever heard of live resin and haven't
you ever heard of this? And you know, they didn't know that. Of course we knew.
What the hell it was everything was right and this guy just continued this like trash talk,
(11:06):
old school hash that it was irrelevant it's not
irrelevant i mean honestly i think i think like to to carry off of like to jump
off of what steve was talking about just a second ago i really do think that
in many ways bubble hash or like you know like you know press or you know temple
balls, for example, like ice hash, right.
(11:27):
You know, that form of preservation of cannabis is in my mind,
akin to like the way we preserve something really perishable,
like milk into cheese, right.
You know, you can store cheese for ages as cheese, but if it were just milk.
(11:47):
You know, so it's almost like the process makes it better and preserves it and,
you know, enhances it in many ways so i i just
like to make that analogy with my guests and it's like it's
totally yeah what do you think it's reasonable i agree
also like we see it with people how they cure salami hanging
it covering it having that i'm probably
in the storm it's like a protective mold protective mold almost
(12:10):
i want to say that cures that salami as
it's hanging in a proper cure room that's awesome
yeah it's true in spain like the ham in spain
you know yeah same so in your
travel steve i mean you're you're living in you're living right here
we're we're live today from anderson valley
so we're in the heart of anderson valley on the 128 and the lower half of mendocino
(12:37):
county we are in your hometown welcome we're welcomed into your hometown obviously
so steve is that where you where did you land when you first moved to the Emerald Triangle.
Actually, I first landed in the Willits area. I was living there and.
Kind of a weird blessing, you might want to say, being able to move to Anderson Valley.
It was in 2020 when the fire, the Oak fire hit in Willits. It hit the mountain
(13:01):
I was living on. It was a huge fire. Oh, my God.
And fortunately with that, I was affected.
And someone who lived in Anderson Valley offered me to relocate here and help
rebuild myself as I was living in this valley.
And ended up loving it so much that found a
spot to lease out here and happy that this community
(13:22):
took me in that's awesome so um tell tell
us more about your escapades and hash making what's it what's it
been like working with the likes of you know
learning from and working with bell and working from
you know learning you know the basically frenchies process
through through frenchies prime
apprentice like talk to me about that it's been
(13:44):
an amazing it's an amazing blessing that it's it's
not an easy it's not an easy feat easy feat i
might i might say but it has been a tremendous
experience like before one of the amazing things was i got to i had the honor
of meeting cherry blossom bell before i knew who she was in the industry actually
and we were working at a nursery together in mendocino in mendocino county in
(14:09):
mendocino county i should say not knowing who she was.
And I pressed these temple balls that I made from a batch myself.
And I was giving them out to all the workers at the nursery.
And I had no idea that this girl, this woman, I should say girl,
pardon me, but this amazing woman was French's first apprentice.
And I offered her a temple ball.
(14:30):
She said, yes, handed it to her. The next day, she just comes up to me and she
says, Hey, so Steve, I tried that temple ball of yours.
And I was like, Oh, what'd you think and all she said was nodded her head smile
and said not bad walked off that's hilarious.
Not knowing, and this is how I found out, because someone ran up and was like,
(14:50):
Steve, big up, bro. That's amazing.
And I'm like. You should have pressed the bell. Exactly. Exactly.
And then that's when he told me, bro, like, bro, that is Frenchy Cannoli's.
That's Cherry Blossom Bell, Frenchy Cannoli's first apprentice.
You gave her a temple ball, and she said, not bad. And then it was like rocket
ship to success and stardom for Steve.
(15:11):
It's been a blessing. It's been a blessing. Like I said. I'm not saying that facetiously.
I'm serious. like like you've you it it's
like yeah you may have met the right people but
like it was your quality work that got you to where
you are it's hard making hash you know can you
explain the process a little bit because maybe our listeners haven't really
(15:32):
you know seen well then maybe our listeners should go on an emerald farm tour
you know and see this in person yes request request emerald farm tours to stop
at heritage hash at heritage mendocino at heritage well maybe if you you were
there when I stopped by and you worked a little more Monday to Thursday,
Monday to Thursdays, you'll see me. It's cause that's why dude.
Oh, you've got three day weekends, Friday through Monday. For right now, for right now. It's I do.
(15:58):
We'll see, you know, things happen, but it's, I'm just going with the flow and
just having a passion for the hash and washing that hash.
That's right on. Nice. So yeah. Tell us about the hash making process.
Like tell us about, you know, like what's, what's a day in the life of making
hash look like for Steve morning, Lori.
So the process we do at heritage hash co specifically is ice water sifting.
(16:22):
With that, we're using where we're using ice and.
Water and with the biomass floating in that ice and water at the right temperature,
when we're agitating the material, a.k.a.
Having it in that large vessel that you see in the lab where we're washing the plant material,
as it's going through that vortex, the resin or the trichome glands are breaking
(16:46):
off the plant material and also being suspended in that water.
With that after the those trichome
heads break off you we pour the water out through
multi through a multiple level bag system that
is measured through the unit of measurement is called microns and within each
micron there's different levels or in a sense maturity a age of different resin
(17:12):
heads caught in that in those microns and that oh i didn't know that i didn't
know that because i I like to make my own.
I didn't know that that what separated the different microns. Exactly.
Like when you hear people like if people say full spec hashish,
that's that's hashish. That's all those microns in that in that all of them mix together. Exactly.
(17:35):
Exactly. And there's there's some that's that there's some micron levels that
are more perfect for dabbing.
There's some that are great for food infusions, some that are better for just
like infusing in in joints. If you want to roll a joint, like there's there's
different levels of the micron each for its own purpose.
Yeah, that's that's and then certain people get a growing affinity of those micron levels.
(17:57):
So then you strain the material through the micron bags.
Exactly. Once we catch it in those in those micron bags, we then wash the resin
to help get any impurities or particulate that's caught within that resin out of it.
And then what we'll do is we'll then collect that wet resin and we accelerate
(18:22):
the drying process of that ice water hash with the help of pharmaceutical-grade freeze dryers.
If you're at home hash making like generally
air drying like air drying hash hash on my own time
in the right setting or right type of cure room or any air drying
can take anywhere from if you have the right tools i should say anywhere from
(18:43):
three to ten days with the help of a freeze dryer that's it significantly increases
the drying process from those three to ten days and to 20 to 24 hours if you
have the right temperature down on your freeze dryer Fire.
Amazing. Amazing. And so then it's freeze-dried.
(19:05):
Correct. Then it's freeze-dried. And then from there, that loose sifted resin,
a lot of people like to call that hash, but if we're being proper with our terminology,
it's properly called loose resin or loose ice water sift.
And then from there, depending on the micron level, you can the common one that
(19:26):
certain micron levels are that will use will be put in to will be made into
rosin, I should say, which is real popular and popular.
I should say, in the concentrate community, especially dabbing as Victor knows.
Well, look, I prefer rosin because of the, you know, it's really. Absolutely, dude.
It's the apple juice of that trichome and pressed hashish like the temple ball is applesauce.
(19:49):
Yeah. They're both the apples we love.
Yeah. And I also really, you know, my preference for rosin really has to do
with like just the simplicity.
It might be a very intense mechanical process, but the simplicity of the solvent, right?
Just like ice cold water. And ice cold water, you know, combined with some heat and time,
(20:10):
you know, under some plates and pressure and it's just like it turns into essentially
gold, like an extraction of gold,
beautiful, almost like a clear resinous, some of the most unadulterated,
pure, just representation of what it is to be that plant that it came from.
(20:33):
And I think there's something to be said, which I've also said in,
you know, in, in a lot of things when I've been asked about it and in tours
and such people ask me, well, is
there a difference in the flavor between smoking it right from the press?
Like literally it's squeezing fresh and it's still like warm and gooey when
you put it in your, when you put it in your, in your dab rig versus something
(20:56):
that even sat in the freezer for 24 hours. And I will contend that.
What you're getting out of the flavor and out of the profile and the experience
of that press coming, like, gooing out of the press at that moment that it's
out of the press and just freshly pressed,
there are unique profiles there that you're not going to get a day later.
(21:17):
You know, like, you're going to evaporate a lot of those volatile terpenes off
super quickly. And if you're, if you're catching that stuff right off of the,
I mean, that's, was it like, it's, what do they say?
You know, the plant is, is in the best form of itself.
It'll ever be, I guess, at the moment you're cutting it down. Right.
And it's yours to ruin from that point forward. Right. And so I, I, yeah.
(21:41):
So that, that moment of just the press is like, you can taste just flavors in
there that just don't exist after the fact. I like to agree with that.
And this is just something I'm personally observing about it as well.
Like, there's some, a lot of people will take that rosin and do the cold curing
process to get a batter or a different consistency or even cold cure it to decarboxylate
(22:04):
it further to help make it into like vape cart ready or vape cart rosin.
Like, there's many things you can do with that cold cure and the post-processing
after you squish it into that fresh pressed rosin.
However i am noticing though just from
personal dabbing experience that if
the farmer has that genetic to a tea if they know
(22:24):
how to grow it right the fresh press is better than cold curing it i felt like
the the terpenes are more of what the plant was meant to express itself as and
then like almost like some of those more fruity terpenes if the farmer has it
right and then we cold cure it.
They'll stay it not just has that not those
(22:45):
fruit turped but almost more over ripened like some
of the like it just depends on not just the genetic but
the cultivar as well how they grow it yeah i mean you're you're expressing those
those profiles of flavor in concentration i mean in theory the better you know
the better product going into it and then of course putting your utmost best
(23:06):
best process to it is going to maximize that.
That I guess is the Holy grail of what you're trying to achieve. You're right.
Like, like potency and, and flavor in its max output from the inputs going in. Nope.
Yeah. So, well, can I ask you a couple of questions, Steve?
Do I need my lawyer? I'm kidding. I'm kidding. All right.
(23:29):
So what is rosin jam? Cause I've seen that lately and I was like,
I don't know what that is.
Yes. Rosin jam is it's, it's a cold, it's a post-process, it's a post-processing method or process.
You might want to say of rosin or fresh press rosin and which with that process
where You're crashing out the THCA into solventless diamonds while it's within the rosin itself.
(23:56):
So with that, why it's looking like jam is because there's crashed out THCA
diamonds within it. And it's, I don't want to say.
What does that mean, crushed out? Like crushed out? I apologize.
Yeah, crushed out, yeah.
You're using a cold curing process, in a sense.
Using a cold curing process to form those
thca crystal thca diamond crystals
(24:18):
within the rosin itself is that like under
pressure or something like they're growing a cold curing process oh sorry mr
and so using using a special heating process oh a special heating process thank
you okay got it well that cold curing heating process makes a confusing sound
it i'll be real some some Some temperatures, a lot of rosin artists do out there.
(24:41):
It's a very, it can be a very confusing phrase.
So I would imagine. Is it inferior?
Is it an inferior product you think? Absolutely not. Absolutely not.
People, there's kind of like, as I said with Victor, like the resin itself,
like if we're looking at it, the cannabis plant with the resin on it, that's the apple tree.
(25:01):
The hashish itself, then pressed into temple balls. We may, that's the applesauce
and the rosin that many people enjoy dabbing. that's apple juice and it's all
different forms of apple that people different people love it's it's a it's.
Everyone loves their own consistency, I might want to say, in terms of dabbing.
It's part of your own personal journey with the cameras.
(25:22):
I definitely recommend it. I enjoy the rosin jams myself. If they're available,
I'll definitely enjoy dabbing them.
Some of them have a lot of flavor. Absolutely. They're really flavorful.
Let's talk more about your favorite moments in the lab.
Like, what are your favorite, like, what, you know, I'm sure you look at all your days differently.
(25:43):
You're in the lab a bunch of days. is like, what's the day that you go into
work in that day? And you're like, today, I'm going to do this. And that makes me happy.
When we have wash days in the lab, especially with new cultivars and new strains,
we're going to be washing. So like the R&D behind it. In a sense, yes.
In a sense, it's collecting knowledge of, okay, this strain,
which is these genetics, it's yielding, if we're getting a percentage of this, perfect.
(26:06):
Or like there's somewhere it might be,
like I remember one of my personal records in the lab was washing a cured sour tangy,
which i remember the first time i did a
solo hat uh like a complete on the person who introduced
me to hash making he he had me
wash a tangy genetic of his own and i got so scared i
messed up because tangies are known not to be yielders in the
(26:29):
in ice water sifting okay and i really
i was so embarrassed he came back he came
back from his journey and he looked at the he looked
at the results he just smiled and he just says oh yeah i hate washing tangy that's
why i had to do it for me wow but definitely
just showed yeah you gotta have a heart for this process yeah but
the wash days yes definitely the
(26:50):
wash days and all right but just the terpenes
in the lab as we're washing the plants materialize in the in that cold room
to seeing the beautiful resin through different levels of the microns as it's
coming out of the large agitation tank vessel into the different levels and
seeing like even sometimes you get to see the different beauty colors of those
(27:10):
microns oh that sounded nice.
Yeah, you're this is like, you know, we're really getting gushy with the hash
today. Like there's a lot of hashy conversation.
I want to I want to April before I go on, do you have any more questions for Steve?
Because I do have a lot of questions. Please keep talking terpy to me,
(27:31):
guys. Talk terpy all night.
Well, my next question I was going to ask is like, so for people who make hash
at home and they don't have a freeze dryer, I mean, some people do, but some people don't.
What's the optimum room temperature to dry your hash in?
For my own personal experience just because
i still uh if with availability i enjoy
(27:53):
washing hash at home as well and i'll be
real i don't have personal money for a freeze dryer so i completely
agree being a home hash maker it's it's a it's a little bit more of a process
in terms of the drying process but one thing i've learned go to your local go
to your local pizza store and get some pizza boxes to help with that seriously
get some parchment baker pizza boxes i I know it sounds interesting,
(28:16):
but the boxes online too.
Exactly. It just helps keep them, keep them stacked, keep them stacked and the
cardboard in there helps absorb that moisture.
So it doesn't, it won't mold out if you're had not in the, if you only have
a house setting, would you put, would you ever put like a desiccants in there with it?
Or was that going to suck up like, like terpiness? I think it would honestly.
(28:37):
Okay. Okay. So basically pizza boxes in a dark, like dark room,
use a closet you really go into and stack them. And keep airflow. Yes.
So yes, airflow. So like not a big fan.
A bento. Yes. What are you smoking on right now? This is the big question.
We're halfway through the show.
(28:57):
I need to know, what is Steve Morning Glory smoking on? What is the hash maker
on the show putting in his hash bite?
Right now, since we spoke about it a little bit, I have some GMO Temple Ball.
I broke off one of my Temple Balls.
I told everybody on the show that I love GMO. I am a, I am a sucker for a good gassy GMO.
(29:23):
I got that. I'm smoking that GMO that I got from you, Victor.
Flower or the, uh, or the hash that you gifted me. Yes, that GMO was fire.
That was, that was GMO from Tall Tree Society. Nice. Shout out to you guys.
You guys are awesome. Yeah. Tall Tree Society. Shane, much love to Shane.
Gotta love that guy. He's one of the best. another fire
(29:46):
hash maker and i respect the guys
that grow the grow the weed and then process the being a
single source single source and he's organic it's just much
love to that real real talk though speaking of organic inputs where do you find
this i'm getting deep hash questions here where are you finding are you finding
(30:07):
that there's a difference between
like adults let's call it organic weed versus weed that's been grown.
Not so organic. Are there differences in the process of, uh,
and the outputs in, in hash making?
Yes. Give a question. Yes. Next question. I'm trying to kind of purposely say
that without trying to put anyone on blast, but yes.
(30:28):
Whoa. You heard it here first, folks.
You can taste it. Yes. You can taste it. Like, I'll be real. What's the taste?
I've had some where it's not organic, and I was so excited for the genetics.
It was a Sunday driver genetic, and I was so excited after smoking flour of
it in the past, And it was always a delicious terp profile to it.
(30:51):
And then took a fat dab of rosin that it was washed with a non-organic process.
And it literally had that taste for a brief moment, I recall.
But then it just turned straight to medical rubber latex.
But that's like a process that was used to manufacture. I'm talking about like
spraying shit on plants.
(31:11):
That was part of it. Oh, that was part of it. Yeah. I got it. And it was confirmed.
I was always wondering about that. Then another well-respected,
experienced hash maker, he gave me something else to try of this key lime genetic
that someone made into rosin. And he goes, do you taste that? And I said, yes.
And he confirmed it was a certain process.
Would it be? The nicest way I can say it. Yeah, totally. Fair.
(31:33):
Talk to me as a hash maker, now that we're into it, talk about CRC and how you feel about it.
Tell me how you really feel about color remediation columns.
So just a real. I got a baseline. Baseline, you got a baseline, got a baseline.
Color remediation column, for those who don't know, it's actually been known,
it's become known, CRC, that terminology,
(31:54):
has become to actually represent a multitude of processes that are employed
and utilized when cleaning or purifying or removing adulterants from hashes.
So let me just leave that there.
You know, little quip of the day, the more you know. Steve, how do you feel about that?
(32:14):
If we're going to be real here, the CRC process is for a specific type of concentrate
extraction process, which are hydrocarbon extractions.
It's really not a hash. It's one thing a lot of the West can fuse is that a
lot of people call hydrocarbon, like BHO, PHO, EHO,
(32:35):
all standing for like butane, butane extract or propane extract using those
volatile solvents to extract the trichomes and the resin off.
It's an extraction process like solventless, like ice water sifting,
which is a concentrate and it's concentrate as well, but definitely not hashish or hash.
(32:57):
It's something that especially a lot of people like I know who have come from
Morocco who come to visit and they'll ask to go to the dispensary and they ask
a bud tender, may I get some hash or hashish? And they pull out sauce and diamonds.
And you get a chemical slurry. You get a chemical slurry and they're just like,
that's not dry sift or ice water, so tashish. That's not a temple ball.
(33:19):
But I just want to say as well, one thing I've learned to respect,
if we're looking at it as a different extraction process, it's just like martial arts.
They're both they're all beautiful things but a karate master
doesn't look at a judo master and say
you're wrong they're two different arts
(33:40):
yeah they're they're two different arts so it's respect for it and for crc on
that hydrocarbon part like a lot of there's a lot of people out there using
it to save poor grade material but there's a little mantra that we kind of like having in all types of,
in all extractions is fire in, fire out.
(34:01):
If it's good plant material going into the hydrocarbonate process,
if it's good plant material going into the ice water sifter,
the dry sifting hasheesh processor into rosin, it's going to be phenomenal concentrate.
And sometimes like with CRC, like color remediation, people get taken off thinking
you're destroying everything.
But if you're only using one thing like diatomaceous clay to take out chlorophyll.
(34:25):
And not taking out terpenes you guys use
diatomaceous no no no no that's hydrocarbon extract
we don't use crc at all hydrocarbon no they
use it in there that's yeah it's one of the processes april because there's
also like a lot of well it's also used in beer it's also exactly i do chores
at firestone walker and i take people through the whole brewing and filtration
(34:47):
process and diatomaceous earth is is used yeah and i mean look giant filtration system It's,
it's one more, it's, you know, it really begs the question.
It's like, there are very elitist kind of consumers that are like,
that is not what I want to put in my body. And I understand that. I get that.
But from the perspective of like.
(35:08):
Providing hash to people or concentrates to
people at all price points that everyone
can enjoy and everyone can feel safe with and everybody can feel like they're
they can smoke a concentrate like you know it's important i guess to have clean
quality versions of these products on the market because not everybody can afford
(35:28):
a 56 or 75 or a 90 gram of of live rosin that i've you know it's It's like,
it's like you need to be able to accommodate different parts of the market and
not everybody can smoke.
Not everybody can afford to smoke, you know, the highest end of, you know?
So yeah, to that point, I think that's, you know, you make a great point.
Like, you know, it's, I also want to, I also want to call it the fact that like
(35:51):
a lot of times the way I really think about this and when,
when customers then hear me describe live resin or like guests hear me describe
live resin against like live rosin.
They'll immediately assume that because I'm smoking exclusively live rosin at
that time, that somehow live resin is not as good.
(36:12):
I'm not going to say it's not as good. It's just different. And one of the things
I like to describe to people is like, you know, you can have.
Well, it's also like, it's a product like any other.
And, you know, when you look at the food we eat, right, you can look at whole grain oats.
You can look at, you know, any one of these, you know, you know,
sort of cereal products on the, you know, you know, look at any sort of sugar,
(36:34):
commercial sugar cereal, what is
happening there, right? They're basically taking a grain or more grains.
They're disassembling them into their most basic primal parts in chemistry and
then reassembling it as part of a balanced breakfast.
Like it's, it's what is happening with the cannabis plant.
In essence, they're deconstructing the THC portions, the,
(36:56):
the, the oleus, the the resonance portions they're taking it
all apart and they're reintroducing it to back into
another like through a chemical process they're reintroducing everything back
together in in in a formulaic way but it's not a representation of the plant
the way you make cash so now that i've I've set you up for it.
(37:20):
Get deep with me on like, what is the, what is the, what is your vision for,
you know, like, what is the goal here?
Like, are we, we're getting better at making cleaner hash.
We're getting more potent hash. Where are you working towards new and innovative
things in your industry every day?
Like, what are you doing every day to push the envelope forward?
(37:44):
Honestly, providing a solventless experience at an industrial level.
Like I'm doing my own personal hash washes and even like when we do hand washes
in the lab for special occasions, it's like five pounds of plant material we're washing at a time.
As opposed to now that with the
(38:05):
special agitation vessel that with the
help of the ceo of our company that he developed
that he helped develop from basically
a milk curting a milk curting machine and we
went from five pounds to over a hundred pounds per wash
session that's incredible how many gallons does that
vessel hold 500 at most but i
(38:28):
mean still like you say industrial i say bigger scale than
you know home home use absolutely but industrial sounds
i wouldn't use that term that's just you know it
sounds almost like macro brew over micro brew right right
right the but the work is in the art and a lot of those a lot of those awards
we've won through like especially the latest being top 10 like being ninth place
(38:51):
out of i want to say 52 to 56 entries in ego clash invitational and in world
at Western hemisphere invite only event getting ninth place.
We, I want to say it was that one or the riddles we did the first place year
before that it was industrial.
Okay. We, we used the large vessel and it came out so clean that the votes, the vote showed.
(39:13):
Yeah. The work, the work proved, proved the concept. The cream came to the job. Exactly.
What is your favorite cultivar? press
right now like what is like what's the thing you're pressing right now or recently
that's like producing oh let's see in terms of latest flavors we've been working
(39:34):
with some amazing cultivars lately with even down in the sonoma county area
and one really good one it was let's see,
Moroccan peaches, what we placed with, and that was grown. I want to say the
growth, that was Luma Farms based out of the Petaluma area.
And that was, oh my goodness, like the flavors, those guys had the down to a
(39:57):
T on how they know how to grow down there. Cool.
The work just shows because of what we're able to wash there. Petaluma Gap, man. Yes.
That terroir, that region of what they know how to grow there.
Oh, man. man, Steve, I, I, you know, we're coming close to the end of our time here.
We got another four or five minutes together here before we're going to start
(40:18):
wrapping up. Well, you're going to go longer because we're going to ask you
to do something at the end.
We got a finishing move request of you, but yeah, I want to,
I want to ask a couple more questions about, you know, what's,
you know, we asked you what you're smoking.
We asked you what you like to press all-time favorites
from the man the hold
(40:39):
on from the one of
the more impressive souls i've gotten to know
in this industry you're a lot of
fun we've dj'd back to back together right like real talk we're dj friends you
know you're much better at me much better at that than me than i keep at it
i've got 11 years ahead of you yeah dude it's just like those cold hard drops
(41:00):
just kill the vibe yeah I'm not good I'm not good at all but yeah.
What's your favorite strain of all time? Like what's the, what's the one that
you smell and takes you back to that place, whatever that place may be.
And tell us about that place.
Are we going for like top three? Cause I got top three. Give me top three.
(41:20):
I'll take top three. All right. First one.
I want it personal favorite that in terms, in terms of top one,
and this catches a lot of people off guard, but I'm gonna go with Hindu Skittles.
Okay. I wasn't expecting that
one. I know a lot of people get taken off guard by that, but hear me out.
So a lot of the time. So it's that Hindu Kush Landrace by Skittles.
And every time I've had it, every time I've smoked it out as an ice water hash,
(41:42):
it brings me back to the old school Hindu Kush taste, that old,
how do I word it, like earthy incense taste.
Like an old box of Nag Champa. A lot of people who know me well know that I got my senior thesis.
I got my degree from doing a senior thesis on a research topic of Afghanistan.
(42:04):
And you speak Mandarin, right? Took that in college.
Oh, wow. You're a multitude of a multifaceted individual.
All right. All right. So number two on the list.
Next best strain that brings you back to a place in a time. Red Dragon.
Red Dragon. Reason why I remember I'm kind of snitching on myself here.
(42:29):
Whoa. but when i
was when i was in college i remember moving that
around in college people loved that back in
like the early 2010 era in the midwest mine
was that that for me was the old pre-arcada train wreck oh that was just that
was just falling in our laps left and right that was fantastic third one purple
(42:52):
train wreck whoa and that was that next gen shit there was a there's a whole
small world experience and why I love that one. It's a small world experience.
It's all a small world. It's crazy how the industry is like that. All right.
Next question. This is, this is my, what are you listening to right now?
Like if there was like one song or album that I we've talked about ourselves,
(43:15):
we'd be DJs. We like music, obviously we party together, big shouts to Ben,
our good friend, grease with a spoon.
Got to shout him out. Absolutely. Much love to you. Greasy. Miss you,
brother. Yeah. I miss you, bro. He's in Mexico city right now. But anyway.
Yeah. Tell what's that. What's the best album you're listening to right now?
What's like the, if you were to give it a Grammy to the the you
know something within the last year that dropped out what
(43:38):
would you give a grammy to oh honestly that
newer that that newer skrillex that newer stuff
skrillex been releasing that less dubstep more uk garage that
he got an anthem that he got a grammy for just now okay
it kind of caught me off guard because i've always like
i've expanded myself more like listen to more drum and bass listening
to more lo-fi i'm kind of
(44:00):
all over and that helped me
introduce me to more of that that uk garage vibe fantastic i
love that we're like we're like really distilling down who
you are here we're we're agitating you a little bit
with that cold water questionnaire that you
know shaking the resin off really really capturing
the cream and essence of steve morning glory a true meta moment in this podcast
(44:26):
episode so make sure you go visit metathings.com for more information on that
one and steve tell me more before we let you go what are you looking forward to in 2024.
Meeting amazing cultivars from all over the emerald triangle
region i thought he was going to ice me out and say like winning another emerald
cup honestly i'll be real i submitted my name to dj if you've used music festivals
(44:50):
oh well if you're listening out there in the world world of music talent booking
in the Northern California festival circuit,
DJ Morning Glory needs the gig.
Get him, get at him. Tell everybody how they can find you Morning Glory.
You can find me on Instagram. Just follow Steve underscore morning, underscore glory.
(45:13):
Or if you want to listen to some of the music I have, I have a SoundCloud AM underscore glory.
Thank you, Steve. Well, it has been one heck of a 50 minutes here with you, buddy.
I want to thank you so much for being on the podcast with April and I.
It's been a long time, April, that we've done this, and I'm glad to be back
in the saddle for this episode.
But before we – you know what time it is, April, before we let Steve go. Hot chokes.
(45:40):
You're high on tour. You're high on tour. Hot take for the episode,
Steve. That means you've got hot takes.
All right. Steve is currently heating. You can hear the sound of this.
He's torching this big glass, a quartz rod, right? Quartz rod.
And he's going to take a fat dab of hash right now.
And it's like a half wizard. I just want him to take, I'm making time.
(46:02):
I'm filibustering while he heats his glass up so that he can take the hit.
And then I'm going to have him answer the hot take of the episode.
So Steve, before you get ready to take that dab or as you get ready to take
that dab, just remember once that dab is exhaled, you're going to take 30 seconds
and you're going to tell me anything you want about anything you want.
This is your time to shine. Take your hit buddy. He's going to take a big fat dab. Here we go.
(46:26):
He's dabbing, dabbing. I'll narrate for you guys because this is a podcast.
He's dabbing. He's not even, he's not even phased by the smoke.
Smoke he's just smiling through the whole thing exhaling
now you're high on take hot tour steve before you lose it in 30 seconds go for
it what is the thing what is the thing many people ask how i got that name morning
(46:48):
glory you got to come meet me at burning man and i'll tell you wow sexy sexy
all right all right he's the best one.
He's over there he's hanging hang in there dude hang in there
thank you guys for listening thank you april for being the best co-host in the
world and thank you to steve morning glory of heritage hashco best hash maker
(47:11):
in the land and thank you so much for being here we can't wait to see you again
next time or listen can't have
you can't wait to have you listen to us again next time on Hi on tour,
this is your boy Victor with Emerald Farm Tours, April with Highway Travel, signing out.
Music.
(47:54):
So yeah, so punting with intention. Yeah, that moment of the meta things. That was a meta moment.
So metathings.com. I don't know if it exists. May or may not exist.
Look it up. You know what I do know exists, Steve?
Probably like zucksthang.com.
(48:16):
What does that exist? Like a metaphysical alternative religious shop.
For the longest time, you know, like before there was even, before before there
was even for ascension before there was yeah before there was what was that
what's that stupid website where you give people money just for being alive,
i don't know patreon that's the one and so on patreon a lot of them jesus christ,
(48:43):
you know the way we give people money for being alive before there was patreon
and you could just Just give people money online like that. I don't know the titty bar.
Every year, millions of global travelers flock to California in search of the
world's finest cannabis.
My job? Get these travelers very high and show them a great time.
It's not always as easy as you think.
Join me, your heavy host and cannabis tour guide, Victor Pino,
as I spend an hour each week trimming back the storied nuggets of life in the weed tourism game.
(00:22):
I'll be joined by my friends, colleagues, and competitors across the cannabis industry. Street.
So get on board the Weed Bus, buckle up, and as always, smoke them if you got
them. You're about to get High on Tour with Victor Pino.
Music.
Welcome to another episode of High on Tour with Victor Pino.
(00:45):
And April Black. There she is. Hi, April.
Aloha. It's been a long time. Well, we've been on hiatus. us.
You've got a good one for every opportunity. I want to welcome to the show today,
very special guest and friend.
And honestly, the person that I know with the most, maybe the person I know
(01:08):
with the most number of Emerald Cups.
It's a team effort, but happy to be part of that team.
Ladies and gentlemen, Stephen Morning Glory, fantastic hash maker of Heritage Hash Co.,
fine establishment in ukiah california producing
and purveying some of the finest hash and hashes
(01:28):
hashes and temple balls right you do all kinds of hashes and
rosins and things tell me about steve steve the man steve the myth steve the
hashishin where to begin let's see it was 1984 uh probably Probably at about five years.
(01:49):
And that's when I started existing on this realm.
So, so, okay. So Steve, tell me a little bit about, give me the elevator pitch about Steve.
Let's see, Air Force Brad, who got involved in the industry while he was in
college in the Midwest and then worked it as kind of a side gig,
you might say, until he decided to make it a full time thing by moving out to
(02:12):
the Emerald Triangle itself and making cannabis a lifetime,
a life, a whole life culture for himself, for myself, I should say.
You want to stay in the first or the third person? Let's first.
Let's flip it back. I apologize. It's okay. The hash is good.
Steve is Steve is very high right now because before every episode of high on
tour and during every episode of high on tour, we get high.
(02:35):
And what we do here for those that are new to the show is we talk to people
and friends and members of the community of cannabis and folks that have some
sort of connection to tourism or cannabis tourism.
And in this case, Steve is a great hash maker and we definitely,
you know, hype up all and promote all of his work that he does with heritage hash.
(02:58):
Steve does know, and I will share for the audience, that my favorite,
currently my favorite product on the entire California market is one that he
manufactures with his team, of course.
And Steve, you want to tell the folks what that particular Johnny Casale favorite is?
A little hint there. Yes. So one of the amazing blessings it's been being part
(03:21):
of the team of Heritage Hashco was being the first solventless company,
organics company or crew that had the blessing of working with Johnny from Huckleberry
Hill up in Southern Humboldt, the genetics that were passed down that were made by his mother.
One of them, the probably one that everyone loved was White Thorn Rose.
(03:42):
Oh, there it is. There's the words of the day. White Thorn Rose.
I love that stuff. A little backstory on Johnny, right? Johnny was a cultivator
and he got, you know, busted like so many people did.
Helicopters overhead. He was in jail for how long was he in jail for?
25 years? 20 years? Oh my gosh.
(04:03):
12 years? I don't know. Bobby wrote about it. We'll have to verify that when I put in the notes.
Yeah, he was in jail for quite a while, and it's a real trip,
you know, it's a still trip to him to be able to grow legally with that trauma
in the background. Seriously, you guys.
So big ups, big ups to Johnny, big ups to Rose, big ups to his mom,
(04:25):
and big ups to you, Steve. Yeah, and big ups to Steve's mom.
Thank you. Yeah. She did a good job.
Thanks, mom. Everybody, thank your moms. Hey, we always gotta thank,
yeah. And if your mom's not around, thank the memory of your mom. Moms are dope.
Anyway, moving on into more weeds-related and cannabis industry-related talk.
So, Steve, we've been friends for a little while. I know that we're going to
(04:48):
get into all the fun stuff that you do and get involved with outside of just pressing hash.
But the moment right now calls us to ask a few important questions.
So, what's your title over at Heritage Hash?
What do they call the hashishin or the hash maker over there?
What is your title? title it is prop the i guess the proper term on the white
market we call ourselves is we call ourselves i should say is manufacturing
(05:12):
specialists okay why don't we do the white black market thing i just want to
ask why are we still doing it sounds like so like manufacturing monochromatic,
God, we sound so New Jersey, just like Steve. Okay.
So, so yeah, I mean, look, look, I want to know more about Steve.
I want to, I'm just digressing here, but I want to know more about Steve.
(05:33):
I want to know more about it. You know what he's learned over the years.
Tell us, Steve, how did you get involved with the crew at heritage hash?
What is the origin story of your being? What is the origin story of you coming to, you know, a mass?
How many, how many, how many Emerald cups do you have under your belt?
How many cups do you have? Oh, goodness. Let me start from the beginning.
(05:55):
Answer the question. Start there. Let's see. Two thousand.
Let's see. Two thousand twenty. Our first one I want to say was two thousand
twenty one, maybe with getting first place in White Thorn Rose and full in the
solventless category, I should say.
Okay and then we also
got uh it was like
(06:18):
a cascade of wins after that oh goodness so many he
can't even remember he's over here like looking at his phone figuring it
out and then after that it was 2000 i remember
in 2022 we got first place again
and then second place for solvent listed emerald cup
and then from my
memory on top of my head getting first place at ego clash that
(06:40):
year as well and then this i should say
past year now 2023 we got ninth place ninth place with that also and so how
many is that i'm gonna add that up goodness it's like nine nine there alone
followed by first place for solventless hash infused pre-roll in 2023 as well.
(07:03):
And that one was our white that one was once again from huckleberry hill white
thorn on white thorn living on the backs of white thorn rose.
It's the cultivars on why we get to be amazing hashish. No, I'm just kidding.
It is a delicious. It is a great strain. I see.
I always, you know, I was at the Bohemian Chemist today and,
you know, kudos to them all the way through for carrying, you know,
(07:26):
your products and for carry.
And for you, for listeners who don't know, Bohemian Chemist is one,
to me, I think one of the more beautiful dispensaries in all of Northern California.
It's nestled in Anderson Valley. We do our tours at Emerald Farm Tours into Anderson Valley.
We kind of go through that experience there every time.
And kudos to them for carrying some of the best locally sourced products and
(07:47):
quality sun-grown products.
But on the menu, I guess it was a holdover. It said White Thorn Rose.
And I threw my hands up. And she was like, oh, you like that?
I was like, that's like my holy grail. When I see that on the menu, it's mine.
And especially when it's manufactured by you guys. I know there's probably one
or two units of that in California left. And somebody's got them in their fridge somewhere.
(08:11):
But yeah, I just want to make sure that if that ever comes up, Steve.
I'll be real. I have a few Temple Balls. I'm aging of that, that I'm storing,
saving for special occasions for family member by the blood.
You love the temple balls.
Let me, why do you love as a hash maker?
I want to hear that, but I want to hear the perspective, right?
Cause I'm, I'm a live rosin guy. I love the work you do in the live rosin spectrums.
(08:32):
I love, I love all that stuff.
Why, why, why the temple ball, Steve?
For my personal preference set of all of the concentrates, especially like what
we would consider solvent lists.
It's like as frenchie cannoli said the the
temple ball is the like that resin is
the plant's most purest expression i'm paraphrasing i'm sorry i'd please cherry
(08:56):
blossom bell if you're listening to this i apologize for if i misquote frenchie
for cherry blossom bell who i'm shouting out there is frenchie's first apprentice
who i've honestly being the amazing hashish and many people know me as today wouldn't be.
She's helped me become come a long way from washing, washing biomass in the
(09:16):
hills in the Willits area to working at Heritage Hashco with her. That's amazing.
Yeah, so, but why the Temple Bowl? Sorry about that.
And with that, I'm personally, I love old school. I love hashish.
I personally love hashish. I just love the feeling I get from edibles,
(09:37):
from using a three-hole bowl,
all forms of it, smoking hashish with a hookah, or out of a hookah, I should say.
The high I feel, it's medicinal for me, personally. It's like a very wide spectrum.
A full spectrum and with the temple ball like especially as
it's aging over time these temple balls
(09:59):
something magical happens as
they age on and on like there's many
flavors i've had where i've waited like pressed them
right into temple balls smoked them right away and then
that exact flavor i'm keeping stored aside and a
cut stored aside and three months go by i'll break
into one and smoke it six months go by and there's
(10:20):
some i've had for two and a half years now i'm waiting to break open
wow to see how it is but each time like
so it's like it's like changing like a wine in a bottle like exactly
like a wine or a whiskey in a barrel that's crazy that's a
really good that's a really yeah great insight i think that's awesome steve
because one time bobby and i were at a party and bobby loves old school hash
(10:41):
and you know we have a little collection of it and so we were outside smoking
and here came these people right and sitting by us and like oh can we hit hit that hash and stuff.
And then, Oh, this is okay. But haven't you ever heard of live resin and haven't
you ever heard of this? And you know, they didn't know that. Of course we knew.
What the hell it was everything was right and this guy just continued this like trash talk,
(11:06):
old school hash that it was irrelevant it's not
irrelevant i mean honestly i think i think like to to carry off of like to jump
off of what steve was talking about just a second ago i really do think that
in many ways bubble hash or like you know like you know press or you know temple
balls, for example, like ice hash, right.
(11:27):
You know, that form of preservation of cannabis is in my mind,
akin to like the way we preserve something really perishable,
like milk into cheese, right.
You know, you can store cheese for ages as cheese, but if it were just milk.
(11:47):
You know, so it's almost like the process makes it better and preserves it and,
you know, enhances it in many ways so i i just
like to make that analogy with my guests and it's like it's
totally yeah what do you think it's reasonable i agree
also like we see it with people how they cure salami hanging
it covering it having that i'm probably
in the storm it's like a protective mold protective mold almost
(12:10):
i want to say that cures that salami as
it's hanging in a proper cure room that's awesome
yeah it's true in spain like the ham in spain
you know yeah same so in your
travel steve i mean you're you're living in you're living right here
we're we're live today from anderson valley
so we're in the heart of anderson valley on the 128 and the lower half of mendocino
(12:37):
county we are in your hometown welcome we're welcomed into your hometown obviously
so steve is that where you where did you land when you first moved to the Emerald Triangle.
Actually, I first landed in the Willits area. I was living there and.
Kind of a weird blessing, you might want to say, being able to move to Anderson Valley.
It was in 2020 when the fire, the Oak fire hit in Willits. It hit the mountain
(13:01):
I was living on. It was a huge fire. Oh, my God.
And fortunately with that, I was affected.
And someone who lived in Anderson Valley offered me to relocate here and help
rebuild myself as I was living in this valley.
And ended up loving it so much that found a
spot to lease out here and happy that this community
(13:22):
took me in that's awesome so um tell tell
us more about your escapades and hash making what's it what's it
been like working with the likes of you know
learning from and working with bell and working from
you know learning you know the basically frenchies process
through through frenchies prime
apprentice like talk to me about that it's been
(13:44):
an amazing it's an amazing blessing that it's it's
not an easy it's not an easy feat easy feat i
might i might say but it has been a tremendous
experience like before one of the amazing things was i got to i had the honor
of meeting cherry blossom bell before i knew who she was in the industry actually
and we were working at a nursery together in mendocino in mendocino county in
(14:09):
mendocino county i should say not knowing who she was.
And I pressed these temple balls that I made from a batch myself.
And I was giving them out to all the workers at the nursery.
And I had no idea that this girl, this woman, I should say girl,
pardon me, but this amazing woman was French's first apprentice.
And I offered her a temple ball.
(14:30):
She said, yes, handed it to her. The next day, she just comes up to me and she
says, Hey, so Steve, I tried that temple ball of yours.
And I was like, Oh, what'd you think and all she said was nodded her head smile
and said not bad walked off that's hilarious.
Not knowing, and this is how I found out, because someone ran up and was like,
(14:50):
Steve, big up, bro. That's amazing.
And I'm like. You should have pressed the bell. Exactly. Exactly.
And then that's when he told me, bro, like, bro, that is Frenchy Cannoli's.
That's Cherry Blossom Bell, Frenchy Cannoli's first apprentice.
You gave her a temple ball, and she said, not bad. And then it was like rocket
ship to success and stardom for Steve.
(15:11):
It's been a blessing. It's been a blessing. Like I said. I'm not saying that facetiously.
I'm serious. like like you've you it it's
like yeah you may have met the right people but
like it was your quality work that got you to where
you are it's hard making hash you know can you
explain the process a little bit because maybe our listeners haven't really
(15:32):
you know seen well then maybe our listeners should go on an emerald farm tour
you know and see this in person yes request request emerald farm tours to stop
at heritage hash at heritage mendocino at heritage well maybe if you you were
there when I stopped by and you worked a little more Monday to Thursday,
Monday to Thursdays, you'll see me. It's cause that's why dude.
Oh, you've got three day weekends, Friday through Monday. For right now, for right now. It's I do.
(15:58):
We'll see, you know, things happen, but it's, I'm just going with the flow and
just having a passion for the hash and washing that hash.
That's right on. Nice. So yeah. Tell us about the hash making process.
Like tell us about, you know, like what's, what's a day in the life of making
hash look like for Steve morning, Lori.
So the process we do at heritage hash co specifically is ice water sifting.
(16:22):
With that, we're using where we're using ice and.
Water and with the biomass floating in that ice and water at the right temperature,
when we're agitating the material, a.k.a.
Having it in that large vessel that you see in the lab where we're washing the plant material,
as it's going through that vortex, the resin or the trichome glands are breaking
(16:46):
off the plant material and also being suspended in that water.
With that after the those trichome
heads break off you we pour the water out through
multi through a multiple level bag system that
is measured through the unit of measurement is called microns and within each
micron there's different levels or in a sense maturity a age of different resin
(17:12):
heads caught in that in those microns and that oh i didn't know that i didn't
know that because i I like to make my own.
I didn't know that that what separated the different microns. Exactly.
Like when you hear people like if people say full spec hashish,
that's that's hashish. That's all those microns in that in that all of them mix together. Exactly.
(17:35):
Exactly. And there's there's some that's that there's some micron levels that
are more perfect for dabbing.
There's some that are great for food infusions, some that are better for just
like infusing in in joints. If you want to roll a joint, like there's there's
different levels of the micron each for its own purpose.
Yeah, that's that's and then certain people get a growing affinity of those micron levels.
(17:57):
So then you strain the material through the micron bags.
Exactly. Once we catch it in those in those micron bags, we then wash the resin
to help get any impurities or particulate that's caught within that resin out of it.
And then what we'll do is we'll then collect that wet resin and we accelerate
(18:22):
the drying process of that ice water hash with the help of pharmaceutical-grade freeze dryers.
If you're at home hash making like generally
air drying like air drying hash hash on my own time
in the right setting or right type of cure room or any air drying
can take anywhere from if you have the right tools i should say anywhere from
(18:43):
three to ten days with the help of a freeze dryer that's it significantly increases
the drying process from those three to ten days and to 20 to 24 hours if you
have the right temperature down on your freeze dryer Fire.
Amazing. Amazing. And so then it's freeze-dried.
(19:05):
Correct. Then it's freeze-dried. And then from there, that loose sifted resin,
a lot of people like to call that hash, but if we're being proper with our terminology,
it's properly called loose resin or loose ice water sift.
And then from there, depending on the micron level, you can the common one that
(19:26):
certain micron levels are that will use will be put in to will be made into
rosin, I should say, which is real popular and popular.
I should say, in the concentrate community, especially dabbing as Victor knows.
Well, look, I prefer rosin because of the, you know, it's really. Absolutely, dude.
It's the apple juice of that trichome and pressed hashish like the temple ball is applesauce.
(19:49):
Yeah. They're both the apples we love.
Yeah. And I also really, you know, my preference for rosin really has to do
with like just the simplicity.
It might be a very intense mechanical process, but the simplicity of the solvent, right?
Just like ice cold water. And ice cold water, you know, combined with some heat and time,
(20:10):
you know, under some plates and pressure and it's just like it turns into essentially
gold, like an extraction of gold,
beautiful, almost like a clear resinous, some of the most unadulterated,
pure, just representation of what it is to be that plant that it came from.
(20:33):
And I think there's something to be said, which I've also said in,
you know, in, in a lot of things when I've been asked about it and in tours
and such people ask me, well, is
there a difference in the flavor between smoking it right from the press?
Like literally it's squeezing fresh and it's still like warm and gooey when
you put it in your, when you put it in your, in your dab rig versus something
(20:56):
that even sat in the freezer for 24 hours. And I will contend that.
What you're getting out of the flavor and out of the profile and the experience
of that press coming, like, gooing out of the press at that moment that it's
out of the press and just freshly pressed,
there are unique profiles there that you're not going to get a day later.
(21:17):
You know, like, you're going to evaporate a lot of those volatile terpenes off
super quickly. And if you're, if you're catching that stuff right off of the,
I mean, that's, was it like, it's, what do they say?
You know, the plant is, is in the best form of itself.
It'll ever be, I guess, at the moment you're cutting it down. Right.
And it's yours to ruin from that point forward. Right. And so I, I, yeah.
(21:41):
So that, that moment of just the press is like, you can taste just flavors in
there that just don't exist after the fact. I like to agree with that.
And this is just something I'm personally observing about it as well.
Like, there's some, a lot of people will take that rosin and do the cold curing
process to get a batter or a different consistency or even cold cure it to decarboxylate
(22:04):
it further to help make it into like vape cart ready or vape cart rosin.
Like, there's many things you can do with that cold cure and the post-processing
after you squish it into that fresh pressed rosin.
However i am noticing though just from
personal dabbing experience that if
the farmer has that genetic to a tea if they know
(22:24):
how to grow it right the fresh press is better than cold curing it i felt like
the the terpenes are more of what the plant was meant to express itself as and
then like almost like some of those more fruity terpenes if the farmer has it
right and then we cold cure it.
They'll stay it not just has that not those
(22:45):
fruit turped but almost more over ripened like some
of the like it just depends on not just the genetic but
the cultivar as well how they grow it yeah i mean you're you're expressing those
those profiles of flavor in concentration i mean in theory the better you know
the better product going into it and then of course putting your utmost best
(23:06):
best process to it is going to maximize that.
That I guess is the Holy grail of what you're trying to achieve. You're right.
Like, like potency and, and flavor in its max output from the inputs going in. Nope.
Yeah. So, well, can I ask you a couple of questions, Steve?
Do I need my lawyer? I'm kidding. I'm kidding. All right.
(23:29):
So what is rosin jam? Cause I've seen that lately and I was like,
I don't know what that is.
Yes. Rosin jam is it's, it's a cold, it's a post-process, it's a post-processing method or process.
You might want to say of rosin or fresh press rosin and which with that process
where You're crashing out the THCA into solventless diamonds while it's within the rosin itself.
(23:56):
So with that, why it's looking like jam is because there's crashed out THCA
diamonds within it. And it's, I don't want to say.
What does that mean, crushed out? Like crushed out? I apologize.
Yeah, crushed out, yeah.
You're using a cold curing process, in a sense.
Using a cold curing process to form those
thca crystal thca diamond crystals
(24:18):
within the rosin itself is that like under
pressure or something like they're growing a cold curing process oh sorry mr
and so using using a special heating process oh a special heating process thank
you okay got it well that cold curing heating process makes a confusing sound
it i'll be real some some Some temperatures, a lot of rosin artists do out there.
(24:41):
It's a very, it can be a very confusing phrase.
So I would imagine. Is it inferior?
Is it an inferior product you think? Absolutely not. Absolutely not.
People, there's kind of like, as I said with Victor, like the resin itself,
like if we're looking at it, the cannabis plant with the resin on it, that's the apple tree.
(25:01):
The hashish itself, then pressed into temple balls. We may, that's the applesauce
and the rosin that many people enjoy dabbing. that's apple juice and it's all
different forms of apple that people different people love it's it's a it's.
Everyone loves their own consistency, I might want to say, in terms of dabbing.
It's part of your own personal journey with the cameras.
(25:22):
I definitely recommend it. I enjoy the rosin jams myself. If they're available,
I'll definitely enjoy dabbing them.
Some of them have a lot of flavor. Absolutely. They're really flavorful.
Let's talk more about your favorite moments in the lab.
Like, what are your favorite, like, what, you know, I'm sure you look at all your days differently.
(25:43):
You're in the lab a bunch of days. is like, what's the day that you go into
work in that day? And you're like, today, I'm going to do this. And that makes me happy.
When we have wash days in the lab, especially with new cultivars and new strains,
we're going to be washing. So like the R&D behind it. In a sense, yes.
In a sense, it's collecting knowledge of, okay, this strain,
which is these genetics, it's yielding, if we're getting a percentage of this, perfect.
(26:06):
Or like there's somewhere it might be,
like I remember one of my personal records in the lab was washing a cured sour tangy,
which i remember the first time i did a
solo hat uh like a complete on the person who introduced
me to hash making he he had me
wash a tangy genetic of his own and i got so scared i
messed up because tangies are known not to be yielders in the
(26:29):
in ice water sifting okay and i really
i was so embarrassed he came back he came
back from his journey and he looked at the he looked
at the results he just smiled and he just says oh yeah i hate washing tangy that's
why i had to do it for me wow but definitely
just showed yeah you gotta have a heart for this process yeah but
the wash days yes definitely the
(26:50):
wash days and all right but just the terpenes
in the lab as we're washing the plants materialize in the in that cold room
to seeing the beautiful resin through different levels of the microns as it's
coming out of the large agitation tank vessel into the different levels and
seeing like even sometimes you get to see the different beauty colors of those
(27:10):
microns oh that sounded nice.
Yeah, you're this is like, you know, we're really getting gushy with the hash
today. Like there's a lot of hashy conversation.
I want to I want to April before I go on, do you have any more questions for Steve?
Because I do have a lot of questions. Please keep talking terpy to me,
(27:31):
guys. Talk terpy all night.
Well, my next question I was going to ask is like, so for people who make hash
at home and they don't have a freeze dryer, I mean, some people do, but some people don't.
What's the optimum room temperature to dry your hash in?
For my own personal experience just because
i still uh if with availability i enjoy
(27:53):
washing hash at home as well and i'll be
real i don't have personal money for a freeze dryer so i completely
agree being a home hash maker it's it's a it's a little bit more of a process
in terms of the drying process but one thing i've learned go to your local go
to your local pizza store and get some pizza boxes to help with that seriously
get some parchment baker pizza boxes i I know it sounds interesting,
(28:16):
but the boxes online too.
Exactly. It just helps keep them, keep them stacked, keep them stacked and the
cardboard in there helps absorb that moisture.
So it doesn't, it won't mold out if you're had not in the, if you only have
a house setting, would you put, would you ever put like a desiccants in there with it?
Or was that going to suck up like, like terpiness? I think it would honestly.
(28:37):
Okay. Okay. So basically pizza boxes in a dark, like dark room,
use a closet you really go into and stack them. And keep airflow. Yes.
So yes, airflow. So like not a big fan.
A bento. Yes. What are you smoking on right now? This is the big question.
We're halfway through the show.
(28:57):
I need to know, what is Steve Morning Glory smoking on? What is the hash maker
on the show putting in his hash bite?
Right now, since we spoke about it a little bit, I have some GMO Temple Ball.
I broke off one of my Temple Balls.
I told everybody on the show that I love GMO. I am a, I am a sucker for a good gassy GMO.
(29:23):
I got that. I'm smoking that GMO that I got from you, Victor.
Flower or the, uh, or the hash that you gifted me. Yes, that GMO was fire.
That was, that was GMO from Tall Tree Society. Nice. Shout out to you guys.
You guys are awesome. Yeah. Tall Tree Society. Shane, much love to Shane.
Gotta love that guy. He's one of the best. another fire
(29:46):
hash maker and i respect the guys
that grow the grow the weed and then process the being a
single source single source and he's organic it's just much
love to that real real talk though speaking of organic inputs where do you find
this i'm getting deep hash questions here where are you finding are you finding
(30:07):
that there's a difference between
like adults let's call it organic weed versus weed that's been grown.
Not so organic. Are there differences in the process of, uh,
and the outputs in, in hash making?
Yes. Give a question. Yes. Next question. I'm trying to kind of purposely say
that without trying to put anyone on blast, but yes.
(30:28):
Whoa. You heard it here first, folks.
You can taste it. Yes. You can taste it. Like, I'll be real. What's the taste?
I've had some where it's not organic, and I was so excited for the genetics.
It was a Sunday driver genetic, and I was so excited after smoking flour of
it in the past, And it was always a delicious terp profile to it.
(30:51):
And then took a fat dab of rosin that it was washed with a non-organic process.
And it literally had that taste for a brief moment, I recall.
But then it just turned straight to medical rubber latex.
But that's like a process that was used to manufacture. I'm talking about like
spraying shit on plants.
(31:11):
That was part of it. Oh, that was part of it. Yeah. I got it. And it was confirmed.
I was always wondering about that. Then another well-respected,
experienced hash maker, he gave me something else to try of this key lime genetic
that someone made into rosin. And he goes, do you taste that? And I said, yes.
And he confirmed it was a certain process.
Would it be? The nicest way I can say it. Yeah, totally. Fair.
(31:33):
Talk to me as a hash maker, now that we're into it, talk about CRC and how you feel about it.
Tell me how you really feel about color remediation columns.
So just a real. I got a baseline. Baseline, you got a baseline, got a baseline.
Color remediation column, for those who don't know, it's actually been known,
it's become known, CRC, that terminology,
(31:54):
has become to actually represent a multitude of processes that are employed
and utilized when cleaning or purifying or removing adulterants from hashes.
So let me just leave that there.
You know, little quip of the day, the more you know. Steve, how do you feel about that?
(32:14):
If we're going to be real here, the CRC process is for a specific type of concentrate
extraction process, which are hydrocarbon extractions.
It's really not a hash. It's one thing a lot of the West can fuse is that a
lot of people call hydrocarbon, like BHO, PHO, EHO,
(32:35):
all standing for like butane, butane extract or propane extract using those
volatile solvents to extract the trichomes and the resin off.
It's an extraction process like solventless, like ice water sifting,
which is a concentrate and it's concentrate as well, but definitely not hashish or hash.
(32:57):
It's something that especially a lot of people like I know who have come from
Morocco who come to visit and they'll ask to go to the dispensary and they ask
a bud tender, may I get some hash or hashish? And they pull out sauce and diamonds.
And you get a chemical slurry. You get a chemical slurry and they're just like,
that's not dry sift or ice water, so tashish. That's not a temple ball.
(33:19):
But I just want to say as well, one thing I've learned to respect,
if we're looking at it as a different extraction process, it's just like martial arts.
They're both they're all beautiful things but a karate master
doesn't look at a judo master and say
you're wrong they're two different arts
(33:40):
yeah they're they're two different arts so it's respect for it and for crc on
that hydrocarbon part like a lot of there's a lot of people out there using
it to save poor grade material but there's a little mantra that we kind of like having in all types of,
in all extractions is fire in, fire out.
(34:01):
If it's good plant material going into the hydrocarbonate process,
if it's good plant material going into the ice water sifter,
the dry sifting hasheesh processor into rosin, it's going to be phenomenal concentrate.
And sometimes like with CRC, like color remediation, people get taken off thinking
you're destroying everything.
But if you're only using one thing like diatomaceous clay to take out chlorophyll.
(34:25):
And not taking out terpenes you guys use
diatomaceous no no no no that's hydrocarbon extract
we don't use crc at all hydrocarbon no they
use it in there that's yeah it's one of the processes april because there's
also like a lot of well it's also used in beer it's also exactly i do chores
at firestone walker and i take people through the whole brewing and filtration
(34:47):
process and diatomaceous earth is is used yeah and i mean look giant filtration system It's,
it's one more, it's, you know, it really begs the question.
It's like, there are very elitist kind of consumers that are like,
that is not what I want to put in my body. And I understand that. I get that.
But from the perspective of like.
(35:08):
Providing hash to people or concentrates to
people at all price points that everyone
can enjoy and everyone can feel safe with and everybody can feel like they're
they can smoke a concentrate like you know it's important i guess to have clean
quality versions of these products on the market because not everybody can afford
(35:28):
a 56 or 75 or a 90 gram of of live rosin that i've you know it's It's like,
it's like you need to be able to accommodate different parts of the market and
not everybody can smoke.
Not everybody can afford to smoke, you know, the highest end of, you know?
So yeah, to that point, I think that's, you know, you make a great point.
Like, you know, it's, I also want to, I also want to call it the fact that like
(35:51):
a lot of times the way I really think about this and when,
when customers then hear me describe live resin or like guests hear me describe
live resin against like live rosin.
They'll immediately assume that because I'm smoking exclusively live rosin at
that time, that somehow live resin is not as good.
(36:12):
I'm not going to say it's not as good. It's just different. And one of the things
I like to describe to people is like, you know, you can have.
Well, it's also like, it's a product like any other.
And, you know, when you look at the food we eat, right, you can look at whole grain oats.
You can look at, you know, any one of these, you know, you know,
sort of cereal products on the, you know, you know, look at any sort of sugar,
(36:34):
commercial sugar cereal, what is
happening there, right? They're basically taking a grain or more grains.
They're disassembling them into their most basic primal parts in chemistry and
then reassembling it as part of a balanced breakfast.
Like it's, it's what is happening with the cannabis plant.
In essence, they're deconstructing the THC portions, the,
(36:56):
the, the oleus, the the resonance portions they're taking it
all apart and they're reintroducing it to back into
another like through a chemical process they're reintroducing everything back
together in in in a formulaic way but it's not a representation of the plant
the way you make cash so now that i've I've set you up for it.
(37:20):
Get deep with me on like, what is the, what is the, what is your vision for,
you know, like, what is the goal here?
Like, are we, we're getting better at making cleaner hash.
We're getting more potent hash. Where are you working towards new and innovative
things in your industry every day?
Like, what are you doing every day to push the envelope forward?
(37:44):
Honestly, providing a solventless experience at an industrial level.
Like I'm doing my own personal hash washes and even like when we do hand washes
in the lab for special occasions, it's like five pounds of plant material we're washing at a time.
As opposed to now that with the
(38:05):
special agitation vessel that with the
help of the ceo of our company that he developed
that he helped develop from basically
a milk curting a milk curting machine and we
went from five pounds to over a hundred pounds per wash
session that's incredible how many gallons does that
vessel hold 500 at most but i
(38:28):
mean still like you say industrial i say bigger scale than
you know home home use absolutely but industrial sounds
i wouldn't use that term that's just you know it
sounds almost like macro brew over micro brew right right
right the but the work is in the art and a lot of those a lot of those awards
we've won through like especially the latest being top 10 like being ninth place
(38:51):
out of i want to say 52 to 56 entries in ego clash invitational and in world
at Western hemisphere invite only event getting ninth place.
We, I want to say it was that one or the riddles we did the first place year
before that it was industrial.
Okay. We, we used the large vessel and it came out so clean that the votes, the vote showed.
(39:13):
Yeah. The work, the work proved, proved the concept. The cream came to the job. Exactly.
What is your favorite cultivar? press
right now like what is like what's the thing you're pressing right now or recently
that's like producing oh let's see in terms of latest flavors we've been working
(39:34):
with some amazing cultivars lately with even down in the sonoma county area
and one really good one it was let's see,
Moroccan peaches, what we placed with, and that was grown. I want to say the
growth, that was Luma Farms based out of the Petaluma area.
And that was, oh my goodness, like the flavors, those guys had the down to a
(39:57):
T on how they know how to grow down there. Cool.
The work just shows because of what we're able to wash there. Petaluma Gap, man. Yes.
That terroir, that region of what they know how to grow there.
Oh, man. man, Steve, I, I, you know, we're coming close to the end of our time here.
We got another four or five minutes together here before we're going to start
(40:18):
wrapping up. Well, you're going to go longer because we're going to ask you
to do something at the end.
We got a finishing move request of you, but yeah, I want to,
I want to ask a couple more questions about, you know, what's,
you know, we asked you what you're smoking.
We asked you what you like to press all-time favorites
from the man the hold
(40:39):
on from the one of
the more impressive souls i've gotten to know
in this industry you're a lot of
fun we've dj'd back to back together right like real talk we're dj friends you
know you're much better at me much better at that than me than i keep at it
i've got 11 years ahead of you yeah dude it's just like those cold hard drops
(41:00):
just kill the vibe yeah I'm not good I'm not good at all but yeah.
What's your favorite strain of all time? Like what's the, what's the one that
you smell and takes you back to that place, whatever that place may be.
And tell us about that place.
Are we going for like top three? Cause I got top three. Give me top three.
(41:20):
I'll take top three. All right. First one.
I want it personal favorite that in terms, in terms of top one,
and this catches a lot of people off guard, but I'm gonna go with Hindu Skittles.
Okay. I wasn't expecting that
one. I know a lot of people get taken off guard by that, but hear me out.
So a lot of the time. So it's that Hindu Kush Landrace by Skittles.
And every time I've had it, every time I've smoked it out as an ice water hash,
(41:42):
it brings me back to the old school Hindu Kush taste, that old,
how do I word it, like earthy incense taste.
Like an old box of Nag Champa. A lot of people who know me well know that I got my senior thesis.
I got my degree from doing a senior thesis on a research topic of Afghanistan.
(42:04):
And you speak Mandarin, right? Took that in college.
Oh, wow. You're a multitude of a multifaceted individual.
All right. All right. So number two on the list.
Next best strain that brings you back to a place in a time. Red Dragon.
Red Dragon. Reason why I remember I'm kind of snitching on myself here.
(42:29):
Whoa. but when i
was when i was in college i remember moving that
around in college people loved that back in
like the early 2010 era in the midwest mine
was that that for me was the old pre-arcada train wreck oh that was just that
was just falling in our laps left and right that was fantastic third one purple
(42:52):
train wreck whoa and that was that next gen shit there was a there's a whole
small world experience and why I love that one. It's a small world experience.
It's all a small world. It's crazy how the industry is like that. All right.
Next question. This is, this is my, what are you listening to right now?
Like if there was like one song or album that I we've talked about ourselves,
(43:15):
we'd be DJs. We like music, obviously we party together, big shouts to Ben,
our good friend, grease with a spoon.
Got to shout him out. Absolutely. Much love to you. Greasy. Miss you,
brother. Yeah. I miss you, bro. He's in Mexico city right now. But anyway.
Yeah. Tell what's that. What's the best album you're listening to right now?
What's like the, if you were to give it a Grammy to the the you
know something within the last year that dropped out what
(43:38):
would you give a grammy to oh honestly that
newer that that newer skrillex that newer stuff
skrillex been releasing that less dubstep more uk garage that
he got an anthem that he got a grammy for just now okay
it kind of caught me off guard because i've always like
i've expanded myself more like listen to more drum and bass listening
to more lo-fi i'm kind of
(44:00):
all over and that helped me
introduce me to more of that that uk garage vibe fantastic i
love that we're like we're like really distilling down who
you are here we're we're agitating you a little bit
with that cold water questionnaire that you
know shaking the resin off really really capturing
the cream and essence of steve morning glory a true meta moment in this podcast
(44:26):
episode so make sure you go visit metathings.com for more information on that
one and steve tell me more before we let you go what are you looking forward to in 2024.
Meeting amazing cultivars from all over the emerald triangle
region i thought he was going to ice me out and say like winning another emerald
cup honestly i'll be real i submitted my name to dj if you've used music festivals
(44:50):
oh well if you're listening out there in the world world of music talent booking
in the Northern California festival circuit,
DJ Morning Glory needs the gig.
Get him, get at him. Tell everybody how they can find you Morning Glory.
You can find me on Instagram. Just follow Steve underscore morning, underscore glory.
(45:13):
Or if you want to listen to some of the music I have, I have a SoundCloud AM underscore glory.
Thank you, Steve. Well, it has been one heck of a 50 minutes here with you, buddy.
I want to thank you so much for being on the podcast with April and I.
It's been a long time, April, that we've done this, and I'm glad to be back
in the saddle for this episode.
But before we – you know what time it is, April, before we let Steve go. Hot chokes.
(45:40):
You're high on tour. You're high on tour. Hot take for the episode,
Steve. That means you've got hot takes.
All right. Steve is currently heating. You can hear the sound of this.
He's torching this big glass, a quartz rod, right? Quartz rod.
And he's going to take a fat dab of hash right now.
And it's like a half wizard. I just want him to take, I'm making time.
(46:02):
I'm filibustering while he heats his glass up so that he can take the hit.
And then I'm going to have him answer the hot take of the episode.
So Steve, before you get ready to take that dab or as you get ready to take
that dab, just remember once that dab is exhaled, you're going to take 30 seconds
and you're going to tell me anything you want about anything you want.
This is your time to shine. Take your hit buddy. He's going to take a big fat dab. Here we go.
(46:26):
He's dabbing, dabbing. I'll narrate for you guys because this is a podcast.
He's dabbing. He's not even, he's not even phased by the smoke.
Smoke he's just smiling through the whole thing exhaling
now you're high on take hot tour steve before you lose it in 30 seconds go for
it what is the thing what is the thing many people ask how i got that name morning
(46:48):
glory you got to come meet me at burning man and i'll tell you wow sexy sexy
all right all right he's the best one.
He's over there he's hanging hang in there dude hang in there
thank you guys for listening thank you april for being the best co-host in the
world and thank you to steve morning glory of heritage hashco best hash maker
(47:11):
in the land and thank you so much for being here we can't wait to see you again
next time or listen can't have
you can't wait to have you listen to us again next time on Hi on tour,
this is your boy Victor with Emerald Farm Tours, April with Highway Travel, signing out.
Music.
(47:54):
So yeah, so punting with intention. Yeah, that moment of the meta things. That was a meta moment.
So metathings.com. I don't know if it exists. May or may not exist.
Look it up. You know what I do know exists, Steve?
Probably like zucksthang.com.
(48:16):
What does that exist? Like a metaphysical alternative religious shop.
For the longest time, you know, like before there was even, before before there
was even for ascension before there was yeah before there was what was that
what's that stupid website where you give people money just for being alive,
i don't know patreon that's the one and so on patreon a lot of them jesus christ,
(48:43):
you know the way we give people money for being alive before there was patreon
and you could just Just give people money online like that. I don't know the titty bar.
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