Season 7: Concert Recap, Best Bites of the Week & State of the Cannabis Industry

On today's podcast presented by Meraki Cannabis & NOBO Dispensary we're running through a gnarly week that was... from live music to lively bites, we cover it all.

 - Concert Recaps: Tedeski Trucks, Nathaniel Rateliff, Lumineers... weekend of tunes
 - Best Bites of the Week
 - Real Life Testimonial from Blackbird & How They're Gamifying Dining Out
 - Mike Dees Joins the Pod.
 - NOBO Chatter
 - Dinosaurs, Cartoon Characters, All the Things.. 

Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Episode Transcript

Speaker 1 (00:10):
The suppression of the use of marijuana and the pose
is looking behind it.

Speaker 2 (00:15):
Are the most important jobs is talking ninety day the
records on marijuana and the Washington Office and Narconic Division actually.

Speaker 1 (00:24):
Build a small former like this today they.

Speaker 3 (00:27):
Built Patterne Welcome ladies and gentlemen, Coloradians and everyone that's
mort enough to listen from the outside.

Speaker 4 (00:36):
One of the most amazing plants we've ever discovered, the
pott talking, the trippers, the glass operis, the hip books,
all gathered in secrecy, and flying eye.

Speaker 2 (00:47):
As a country.

Speaker 4 (00:48):
Welcome back, ladies and gentlemen to another week of Stone
Deputy with your host has eyes. It's me kipping across
the virtual highway. We got CP. Today's episode is presented
by our friends over at No Boat Dispensary. Chris Nobo
Dispensary is one of the newer locations in town, located

(01:10):
at nine to seventy Lincoln Streets. And actually today we're
going to sit down and talk with demand, the myth,
the legend, the man behind the brand at I guess
the store, we should say that, but it has a
history of working in the cannabis space. Mike deees he
will be talking all about the state of the industry,
favorite products he's high on right now, part intended as

(01:32):
well as we'll talk about some of the great deals
that NOBO has. Don't forget they've recently unveiled a weekly
menu including munchie Mondays, wax Wednesdays, flower Fridays, and solventless Sundays.
You can find all of that and more on their
socials Nobo Colorado or Noobogoods dot com. But listen to
this full episode, especially if you want to know a
little bit more about why cannabis has taking a downward shift,

(01:54):
whether it's consumption or industry wide, countrywide, et cetera, et cetera.
Me a doozy speaking of a doozy, Chris. I got
high as this weekend, and that's large in part thanks
for our friends Muraki and fat Grams. I take that
fat Grams pen with me freaking everywhere, whether I'm going
to a Luminear's concert or just going out to dinner

(02:16):
with the lady friend. Either way, it's always on my side.
It's like a pistol for people in Texas that are virgins,
except you don't need a gun. It's better than a gun.
It gets you high as shit and you don't even
you don't even need to worry about a thing. Life
is good when you're smoking on Raaki in that fat
grams pack. All right, those are our ad reads. What

(02:37):
you have up to? Brother, I hadn't seen you in
a month of Sundays.

Speaker 5 (02:40):
It feels like, I know, right, we go one weekend
without seeing each other and it feels like forever.

Speaker 1 (02:46):
I'm doing well.

Speaker 5 (02:47):
It's a good, pretty casual weekend after the month that
July was so I mean, but we we did go out.
We went to the Tedeshi Trucks concert Saturday at Red Rocks,
which I gotta say, like, now we're entering that peak
weather phase at Red Rocks where you get a nice
cool down in the evening, like even better so than

(03:09):
you know, kind of in the middle of summer.

Speaker 4 (03:12):
Yeah, I mean, I would blow a goat to get
that down the hill just a little bit. We got
a fucking scorch your high nineties and then at night
like you're just you're sleeping neked on top of the sheets.

Speaker 1 (03:22):
Oh man. But it was great. The concert was awesome.

Speaker 5 (03:25):
They played actually a lot of covers that were solid.
They covered like Doctor John a walk on gilded splinters.
They did like Bob Dylan Tangled Up in Blue, which
was awesome, and like, uh, I get by with a
little help from my friends. It was a fun time, dude,

(03:45):
and it was packed. It was packed, but we had
a great time there.

Speaker 4 (03:50):
Saturday, I know the feeling. I went to my first
ever concert, which I'm sure if most people saw on
social media, first time seeing the Lumineers, first time going
to a concert at the Football Stadium, which checks off
just about everything because usually it's always like those big
headline naming you know, bands and or people doing like
a reunion tour, and I just hadn't caught any of

(04:12):
those shows, whether it was Blink one eighty two, the
Rolling Stones, a country artist, Taylor Swift, whomever. But this
was my first time going to a show there, Chris,
I was having myself a time and a large part
and a huge thank you to Brandy and Wes Schultz.
Obviously Wes is in the Illumineers, but Brandy his wife.

(04:34):
We did that fundraising dinner with him a couple of
months ago, and we've been able to kind of keep
up fun communications, chatting and me busting their balls and
just asking them random questions, and so we had the
pleasure of joining some other friends of ours, the same
chefs that included us for the fundraiser in February.

Speaker 6 (04:50):
Or January, whenever that may have been.

Speaker 4 (04:53):
I was included with that crew to go to the
concert this weekend, and I'll tell you what, you know.
They put on fucking show, Chris. It was awesome. I
was like, Holy Canoli. It was wild.

Speaker 1 (05:07):
Was the stadium pact.

Speaker 6 (05:08):
It was packed, and so we were on the floor,
like we had seats on the floor, but you could
walk into like the ga kind of pit.

Speaker 4 (05:16):
But the pit wasn't for everybody. It was just for
a certain amount of folks that already had seats on
the floor. So if you wanted to stand up and dance,
or if you wanted to sit down, you could kind
of come into your both. So we had more than
enough breathing room to shake a tail feather. I did
a chicken wing or two, not too terribly. Mini didn't
want to bearis Mo. But it was awesome and it

(05:39):
was very heartfelt for those that obviously are for those
that know the Lumineer story. Wes's brother passed away earlier
this summer when he was on tour, and so this
homecoming show was kind of also like a you know,
a lot of Sam's friends and family are living here,
and so a lot of them were there and we
got to meet few of those folks a while heavy.

(06:02):
You know, I think Wes explained it well, like he
gets to kind of let his heart out through his music,
and so he left nothing on the table. They brought
the fucking hammer. They played the hits, They played some
deep cuts, which for me, a lot of them sound
like deep cuts because I don't know all of the music,
where some folks may know every word. But I had
a blast and it's starting Nathaniel ratelift and the night

(06:25):
sweats opened up for him. And I mean we've seen Nader,
you know, a handful of times, both when working with
his foundation and concerts and things. But between those two, Chris,
I mean, my feet, my dog's are barking at the
end of the concert. But I shaked a tail feather,
shook a tail feather. I mean, I had an absolute blast.

Speaker 5 (06:46):
Okay, Yeah, so a couple of things like I don't
doubt the loom nears were awesome, but having having an
opener like Nathaniel ratelift like that that guy pumps up
a crowd and the vibe is so good. Everybody's happy,
everybody's dancing. One question, though, was this like your first
big stadium concert ever.

Speaker 1 (07:07):
No.

Speaker 4 (07:07):
I did The Grateful Dead fifty at Soldier Field with
Trey Andastasio and every living member of the Grateful Dead about,
ironically enough, ten years ago this year, you know, ten
years ago, this time of season, which was fucking gnarly
where we had both upper deckers at that venue, and
then we also had floor seats for a couple of

(07:29):
nights because we did a kind of hot a combo
platter that year. And remember that was before Dead and
Coo had come out. I thought this was gonna be
your last chance. We had seen obviously like Bob Wear
and Rat Dog and Lesh and Friends and all of
those combo platters, but seeing all of them together on
the stage was really cool. And I swear to god,
we've seen Fish Widespread, all the jam bands as many

(07:51):
times as I can count. We've been to Red Rocks
many a times and music festivals alike. I've seen folks
like Paul Simon and other fact you know, folks that
are big name acts. But this was easily odium show, Chris.
It was top three and being on the floor and
kind of turning around and seeing sixty thousand seats towered

(08:12):
up to the sky covered in lights because of the
other wristband situation, like where they all light up. It
was so damn cool. And those little mushroom capsules work
like a motherfucking charm. I mean, I was. I was
having myself a time, Chris. I thought it was a
hoot and holler. And at one point I was like,
should we get out of here and try to beat
the traffic because some friends of ours had to do that.

(08:34):
We're leaving town on Sunday, And I was like, no, yes, no,
And I'm glad we waited because Nathaniel and Tom O'Dell,
who was the other opener, came out and joined Jeremiah
and West on stage to a tribute to Sam which
was a pulse excuse me, Billy Joel cover New York
state of Mind, and I mean tears were kind of like,

(08:55):
you know, welling up in your eyes and you just
like they were so emotional and that it kind of
conveyed to the crowd and it was just awesome. But
I tell you what, I'm.

Speaker 6 (09:04):
Not against three minute songs, especially at a live concert, because.

Speaker 4 (09:08):
It changes the pace. You tap your foot, you don't
get kind of lost in a trance at any given time.
You can kind of be a little bit more present
in the music, and so instead of getting lost in it,
you're very much aware of the show. But the reason
we were there was because of our friends over at
a Sound Future. And for those that don't know, we've
talked about them on the pod many a time, but

(09:29):
they're doing righteous shit and agro and oceanic restoration, whether
it's saving oyster farms or working with farmers you know,
or you know, trying to clean up the seas and
the skies and the land. But it was large in
part thanks to Brandy West, a Sound Future and the
Lumineers and then once again theo Adley who knew you

(09:52):
know those cats.

Speaker 6 (09:54):
That guy he.

Speaker 4 (09:55):
Must have been the fucking mayor of empower Field that
Saturday night. So it was a hoot and holl or
hanging out with a lot of culinary friends and.

Speaker 6 (10:06):
Yeah, I just you kind of like it's one of
those concerts where you go home the next day and
you put on a playlist full of those songs and
maybe some that I don't know that they didn't play.
And so while making a handmade pasta today, I was
rocking out to a hodgepodge of Nathaniel Aitlif and Limit Ears.
It maybe like it was a little autumn ish. It

(10:28):
was pre autumn, like pre Colm, but pre autumn nice.

Speaker 1 (10:32):
Yeah.

Speaker 5 (10:32):
I will say, those those little motionroom capsules are just
like a pair of dance shoes. They might as well
dance shoes.

Speaker 6 (10:40):
Really, I mean if we could trademark that they were.
I mean they just make you like you just got
a little boot scoot.

Speaker 1 (10:46):
Yeah, it's amazing.

Speaker 5 (10:47):
Whether whether or not you're in rhythm, it doesn't matter.
You're having a good time.

Speaker 4 (10:52):
I dance like a deaf person. I got zero rhythm.
But that's never stopped me before.

Speaker 1 (10:57):
No, not at all.

Speaker 5 (10:58):
And I will say the one thing, like, you know,
like a stadium concert is great, and that's awesome when
it's like a hometown type feel like.

Speaker 1 (11:07):
That was dude at Red Rocks.

Speaker 5 (11:10):
We got out there probably at like five and you know,
like got a parking spot, did a little picnic, but
we went in right when the door's open.

Speaker 1 (11:20):
And I feel like that's something you.

Speaker 5 (11:21):
Have to do now or else you're not going to
get a seat like they were coming through there, like
squashing people together.

Speaker 1 (11:28):
It's just gotten outrageous.

Speaker 4 (11:30):
But the oversell has gotten so bad, Like and I
know this is going to be like the olds of
us talking, but we used to be cool hill park
runners at shows. But now if I can find a
reserved seat, like I don't know, like the Sturgel Simpson
show that we all went to in May, we got
lucky that a friend of ours was able to get

(11:50):
in there and kind of like common deer or an
area for us all to kind of piggyback on, because
first off, my gal toed feet will not be able
to stand and fight for a space for too long.
And I have a baby bladder, so like if I
have to go the bathroom two or three times and
I can't find a spot when I get back, I'm few.

Speaker 5 (12:09):
Dude, That's what That's what's so funny out Red Rocks.
When we were there, stuff was like, you know, it'd
be nice if they had a bathroom in that middle area,
like right from that middle, because it's really screwed. You
either have to go up to the top and down
or down and then back up.

Speaker 4 (12:26):
There's the down to back up is definitely the quicker route,
but at the same time, it just depends on what
road you're on, and you know, you usually have to
make like while I'm out here, let me go grab
that lemonade drink to mix my own vodka and et cetera.
You know, like, let me get the wife y a snack,
all of those things, dude.

Speaker 5 (12:44):
Also, one thing I noticed, and I've noticed that the
past few concerts I've been to a Red Rocks, when
did like, not that I get posters at all shows.
That's that's kind of long behind me, except for like
an all time favorite band or something. But when did
hooosters jumped from like twenty five to thirty to fifty dollars?

Speaker 4 (13:05):
Oh shit, I've seen a much more expensive than that
when you find some of those early artists. Yeah, Like
I remember waiting in line to get an Umfreezeman McGhee
House of Blues Los Angeles poster that was like seventy
bucks and mule it back for a buddy, Like he
was like, can you grab this for me? It's like
the last piece of this guy's collection. And that was

(13:27):
many moons ago. But Chris. I mean that's just as
the old we were just saying we're just old man, We're.

Speaker 1 (13:33):
Fucking old, right.

Speaker 7 (13:34):
I've also been waking.

Speaker 4 (13:35):
High for ten years, so kind of things elude me.
But I'm also not in the merch line often. But
Morgan's been playing a game where she's trying to grab
shirts for every show she's seen this year, and she's
gone to like a fair amount of concerts. So shout
out to her for trying to get in a line.
But I'm not. I'm not a merch guy.

Speaker 7 (13:53):
No.

Speaker 5 (13:53):
And while I may have old vibes on concerts and
things like that, I did do something new age on Sunday.

Speaker 4 (14:01):
Oh tell me more, what'd you do? You're young, You're hip.

Speaker 1 (14:05):
I use Blackbird, Oh, the gamifying app. The gamifying app.

Speaker 4 (14:12):
So that's what I've been describing it for those that
are listening that don't know what we're talking about. Blackbird
is this new app, and I think we talked about
it after the Food Wine Classic and Aspen. But they're
in New York, La, Charleston, a couple other like food
gastro touristic cities. They just launched in Denver. It's called
black Bird. The logo is black with a white bird

(14:32):
on it, which is kind of ironic, but whatever. And
what you do is you get points every time you
go out to dine, similar to credit card points, and
you would still get your credit card points, yeah, when
you pay through the app, but you gained points for
every dollar you spend that you can then cash in
for free meals or preferred pricing, or you get special

(14:54):
appetizers like at Taverneta downtown they do half price pershudo
and prosecco for or for Blackbird members. And so, Chris,
I haven't used it to pay for anything yet. Did
you use it to pay for something?

Speaker 1 (15:09):
Yeah? Because you know what was great was during.

Speaker 4 (15:11):
So where'd you go during?

Speaker 1 (15:12):
Well, first of all, during.

Speaker 5 (15:13):
The Big Eat, I was able to like use the
app and tap into all those places.

Speaker 1 (15:18):
So I racked up quite a few points.

Speaker 5 (15:21):
But one of the like, if you look on it,
there's they've got a good selection here in Denver, but
over a month, right, right, and they've got good places.
But one of the places on there is car Driver.
And so on Sunday afternoon, after a concert on Saturday,
we were just kind of like, uh, let's just take

(15:43):
it easy today and so we're like, let's go check
out Car Driver Low High. And dude, first of all,
I love that Car Driver location. It's the best. And
they had the misters going on outside where you can,
you know, sit.

Speaker 4 (15:58):
At the bar top set seats.

Speaker 5 (16:00):
Yeah, and dude, I'm telling you, like for like a
early evening Sunday dinner where you're just tired and you
don't want to cook, it's a perfect spot. But yeah,
and this market pizza, like the specialty pizza had like
shasheetos and Douia sausage on it. What else did it

(16:22):
have on it? A little bit of corn. It was
so fucking good, really really goddamn good. But anyways, we
use the Blackbird app and so basically once you arrive
at the restaurant, I guess some of them have those
little pucks that you can tap and check.

Speaker 4 (16:38):
In or so it's like Apple pay for those that
are listening because it's bad radio, but we're trying to
explain it. It looks like a hockey puck, but it's
treated like Apple pay.

Speaker 5 (16:47):
Yeah, and or I guess what I did yesterday was
when you get to a place where they accept Blackbird
and all that stuff, it automatically pops up on your
phone and you can check in. And so that's the
only thing I did was I checked in, and then
I told myself, like, hey, I'm trying out this Blackbird thing,

(17:07):
and I think like some of the restaurants are still learning.
But it works seamlessly because basically you check in, your
tab goes straight to the Blackbird app, and then at
the end they bring you a check and then you
select whether you want to use your credit card or
your points or a combination of both.

Speaker 4 (17:27):
So that's cool. So like let's say, and I mentioned
Tavernetta earlier, fucking Frosca is on the app, and I'm
hearing rumblings of other Michelin starred restaurant tours who may
be joining the app because it's a great way to
get someone in the door. They're not losing any money
on the process. And it's like, let's say you spend
three hundred or four hundred dollars at a Tabernet or

(17:50):
a Frosca. You know, Frost's probably close for like seven
eight hundred, but you know, like you can make it
now manageable because every time you went and got a
pizza cart driver over the last six months. You just
got a half priced dinner at fucking Frosco. You know,
like when you think That's why I call it gamifine,
because it's like you can rack up points and then
cash them in like you would at Chuck E Cheese.

(18:11):
Yeah right now.

Speaker 5 (18:12):
And for instance, like yesterday, just checking in a car driver,
I got plus five hundred fly, which is like five
dollars just for checking in.

Speaker 4 (18:23):
So five hundred points it quates so about five bucks.

Speaker 5 (18:25):
Yeah, and that I mean that was just by going there,
Like that's that's better than your points you're gonna get
on your credit card and you can still get your
points because you you basically just upload your payment to
the app.

Speaker 4 (18:38):
Yeah, and you know it's not just fine dining. That's participating.
I saw at the Big Eat at Tacos Tequila Whiskey,
the high Lands location that has Banger cheat your owns,
they are also participating. And so that's pretty fucking cool too. Like,
so if you're just grabbing street tacos at certain locations,
you can easily turn that into a free fucking pizza
car drive like it's a novel. I mean, she's so

(19:01):
glad you used it. That's awesome.

Speaker 1 (19:03):
Champagne Tigers on there. You know you got Carne.

Speaker 4 (19:11):
There, that's awesome.

Speaker 5 (19:12):
Yeah, you got Mercantile, Yeah, I mean stevens Ace, Sunday Vinyl,
the the og Toro, Urban Farmer, I mean Woody Fisher
Working Class.

Speaker 1 (19:33):
You've got quite a few restaurants on there.

Speaker 4 (19:35):
And again it's only been open a fucking month, So
I mean, I didn't get all the points that y'all
all got at the big eat goddamn work schedule. But
at the same because like you had like almost one
hundred and eighty two hundred bucks on there, and it's like,
that's perfect. I'm gonna have to use mind to go
slug a dozen oysters and car driver. That just sounds
too perfect.

Speaker 5 (19:56):
Oh, I know, I wanted to do that so bad,
but yeah, I I would say, I mean, I'm behind this,
like it. It doesn't cost anything and you still get
points to use in your payment method, so why not
use it? And if you happen to go to a restaurant,
it's only going to expand more in Denver, So if
you happen to go to a restaurant, like might as
well pay through the app.

Speaker 4 (20:18):
That's awesome, Okay, Now, I'm I'm gonna use it this week.
It's now burning a hole in my bucket. It's like
holding a couple hundred dollars gift card, you're just like,
and it's to all of these restaurants. It sounds like fun.
I mean, it's just used at your leisure. That's yeah.

Speaker 5 (20:32):
I kind of wanta I kind of want to work
on like getting more points, but then like saving them
and then maybe having a group to go out to
eat and just go nuts.

Speaker 4 (20:42):
I mean, that's not a bad call if you can.
I've never been able to do anything to that nature,
so to say that I'm gonna start doing it now
with Blackbird would be a fucking hysterical joke. But I
mean it sounds like you ate good in the neighborhood
this weekend. I think the best bite I may have
had is a split and you'll see one of them
as a giveaway for this week. I had a pizza

(21:02):
from Get Rights. I got the Calibray and sausage pizza
and I'll tell you what, Chris, it fucks very very
very hard. It's so goddamn good. And the dough is
they've got it really dialed in nowadays, like it was
like perfectly. It's thinner than Sicilian, but still has that
oomph on the outside of the crust. So there's like

(21:24):
you get the tavern style cuts. If you like the
middle piece, you know you can American pie that bubby,
you know, stick it right through the middle. But also
the other eight fucking pieces all get a little bit
of crust and they're still huge slices. Like we did
the math, a four top can easily all eat two
pieces of pizza not feel completely like a bag of shit,

(21:47):
but not want to go back to a third. It's
a quality party pizza and it's kind of in that
same price point as like a little arthurs. I think
it was like thirty bucks, thirty two dollars, and it's like,
but if three people are eating on it, that's fucking back.
You know, like if you're paying twenty two dollars for
a smaller pie that you could dome, you know, your
ratio is all off. Or if you do it, you know,

(22:09):
if you get a salad and don't be a huge
bag of shit, that's it. So get Rights was in
my pantheon, and then I had the right cream cheese burger.
Oh it is in fact a slapper. It's like, fucking
it's good. I mean, bravo David and the team over there.
It's real quality. The bun has got a nice texture

(22:30):
to it, so it doesn't like it gives fairly well
when you bite into it, and the skirt's not overly
lacy to the point where it like you you have
you get a bite it and it's just all fucking
fridge like fringe, and then he has grilled onions that
you can add on there as you see fit. It
was a fucking slapper. I put it up there.

Speaker 6 (22:48):
With Snipe and Daltons and my pantheon of best bergs
are sorry, my favorite bergs in the city.

Speaker 1 (22:55):
Dude, real quick though.

Speaker 5 (22:56):
Speaking of burgers, I went and checked out a food
truck this weekend and they don't like it wasn't the
traditional smash burgers with like a big skirt, you know.

Speaker 1 (23:09):
This one was kind of smashed.

Speaker 5 (23:11):
The food truck called Smash, Wrap and Roll, but this
one is like, so you get a smash burger and
then on top of that you get griddled ham, and
then on top of that you get a grilled hot
dog like butterfli and then there's a little slice of pineapple.

Speaker 1 (23:33):
It was pretty damp.

Speaker 4 (23:34):
I mean that sounds like cardiac arrest. My gout just
started flaying. Not just hearing it. I mean I dig it, Chris,
I dig it, I dig it. I mean, you know,
eating good locally, trying to support the homies. The new
article I'm assuming we'll drop this Friday in the Westward. Yeah,
by it, bing I love it, y'all. You can get
in the giveaway we're doing with Get Rights all week long,
so be sure to throw your name in the hat.

(23:57):
You get some products from all of our friends that
are sponsors Fat Grams, Muraki, you'll get some products from Nobo,
and you get a free fucking pizza from Get Rights. Actually,
we're gonna pick two winners, so there's two pizzas up
for grabs, So go and throw your name in the hat.
We've got a kick ass episode, speaking of which Chris
is talking about stoner food. Let's get a stoner on

(24:19):
the pod our episode is obviously presented by our friends
over at Nobo and our friends at Muraki, but really
I want to give an extra shout out to our
friends over at the Sound Future and all that they
do in the community as well. We're gonna be glazing
their ham for a hot minute, because they really gave
me a once in a lifetime experience this weekend, and

(24:39):
they're doing a lot of righteous shit in the world
and in the community. I think Dana Cowen has talked
about it on her podcast many a times. And you
can find out more about them. Just google a sound
Future and you should be able to find it. But
it's a Soundfuture dot org. It'll take you straight to it.
You can learn more about it. And then obviously and

(25:00):
as we're find the fucking Luminears, they're fucking huge. Chris
So on a scale of one to ten, where was
Tjesse on the rock and roll scale this weekend? Was
it a ten?

Speaker 5 (25:12):
I would say, like solid eight point five. I had fun.
I had a blast.

Speaker 4 (25:22):
I love it. That's all you need.

Speaker 5 (25:23):
And that's all say because if you give something to ten,
then you think back to another concert and you're like, wow,
that really blew my mind. But I mean, like Derek
Truck's playing the guitar as well as good as it gets.
So it was it was rocking.

Speaker 4 (25:38):
Okay, that's life. So I can't you can't beat that,
you know, just rock and roll a Saturday night. It's
to me hard. I'm going into hibernation made like you
were talking about. I've got four weeks till football will
start gearing that up in the coming days. I know
my team is gonna be a fucking mess, both of them,
but it's cool that the local teams are gonna be

(26:00):
pretty solid. So we're chairing for them, We're chearing for everybody.
I hope you have a wonderful week. Y'all enjoy this
interview until next episode, Stay high, stay hungry, Blackbird cheers,
tweet tweets.

Speaker 2 (26:17):
Yeah, all right, and now it's time for our interview
of the week. As we shift out of food season,
we're getting more into crop.

Speaker 8 (26:26):
Tober, and what better way to lead into crops over
to talk with some of our favorite cannabis brands, purveyors,
and industry professionals about the state of Colorado cannabis, about
the state of the products on shelves, about just cannabis
in the current country.

Speaker 2 (26:43):
It's changed mightily as we've talked about ad nauseum over
the last six seven years. But every time there's a
new change of the guard, we always feel like there's
this underlying value of honey. Today we're here to talk
a little bit more in detail about that hoop as
well as Colorado's industry.

Speaker 7 (27:02):
We're sitting down with Mike D's Mike, how are you today?

Speaker 9 (27:07):
Brother?

Speaker 10 (27:07):
Though fantastic bit, Thanks for having me on. I'm excited.

Speaker 2 (27:09):
I may have you put the microphone a little bit
closer to your mouth and feel free to hold it
if you want so you can, y'all if you don't know,
Mike has worked both in the dispensary level and on
the product side.

Speaker 7 (27:21):
He's been a consumer of cannabis for how long life
too long?

Speaker 10 (27:25):
Twenty five years, twenty five years.

Speaker 7 (27:27):
So you're like a gone jair, like a somalier of weed.
And you've been in the industry for how long they are?

Speaker 10 (27:34):
Ten years? Ten years?

Speaker 9 (27:36):
Are you?

Speaker 2 (27:36):
Are you Colorado like native or did you come here
for color or cannabis?

Speaker 7 (27:41):
What brought you to the state any?

Speaker 9 (27:43):
Yeah, Actually grew up Indiana in the West, and you know,
fun to grow up, not the most fun to find
good wheat. So I've been here in Colorado about ten
and a half years. And almost soon as I got
here and moved at Golden and started looking for butteno
jobs and kind of went from there.

Speaker 10 (27:58):
So it's been fun runs.

Speaker 7 (28:00):
So tell us a little bit. How many jobs have
you had in the industry, not necessarily.

Speaker 2 (28:04):
Counting every single move, but you've done everything from seed
to sale pretty much hands on the hands off.

Speaker 9 (28:11):
Yeah, started buttending, but quickly moved into the hydroca carbon
lab world and ran chronic creations for a couple of years.
Move over to Willie Nelson's cannabis company, Wooise Reserve. Ye,
ran that spot for a couple of years doing sourcing
and operations.

Speaker 7 (28:26):
I didn't realize that.

Speaker 9 (28:27):
Yeah, great time, remember that. No, No, it was a
lot of fun. Are they still present in the Colorado
region too?

Speaker 10 (28:33):
They love the industry for about a year so ago,
different times.

Speaker 2 (28:37):
Yeah, I mean I get it, you know. And so
I didn't mean a railroad you, but I was like, shit,
I haven't seen them in forever.

Speaker 10 (28:43):
Yeah.

Speaker 9 (28:43):
Yeah, they're re cruising for a while with the fun
joint tins and everything and just some fun marketing parties.

Speaker 2 (28:48):
So they really all were I guess the apex of
marketing and Willie's name was always directly associated.

Speaker 9 (28:55):
But your journey didn't stop there, no, No, was it
Wooises Reserve for a years and actually after that did
a little bit of consulting and had Ben Cohen reached
out and I worked with Ben from Ben and Jerry's
about a year and a half doing product development, help
them out with his brand. And yeah, jumped over to Schwaz,
which is a larger corporate we have guys. Yeah, yeah,

(29:16):
over Schwaz and I was doing the buying there for
Flower than CpG And yeah, kind of went from Schwaz
to salas Meds, which is another retail train and helped
them out there. And now I'm Novo kind of running
Colorado retail product development and all that fun stuff.

Speaker 7 (29:32):
So let's talk a little bit about Nova.

Speaker 2 (29:34):
We've given folks the high level, which is y'all fairly
new to the market of Colorado. You'll kind of sharpen
your teeth in the Midwest, which you know that that
land better than most. But at the same time, who
are y'all and what made y'all want to come to Colorado?

Speaker 7 (29:51):
Yeah?

Speaker 9 (29:51):
Actually it's a not very well known, but Novo did
actually start in Colorado.

Speaker 10 (29:56):
NOVO stands for North Boulder.

Speaker 4 (29:57):
Oh yeah.

Speaker 9 (30:00):
Founder Alan Bonza, great guy. He actually started in Colorado
with a company called Bonzai. I actually used to source
me through with them Democrotic Creations back in like twenty
seventeen or so, so kind of goes way back there,
but the name checks out Yep, yep, and he went
on from Bonzai and then opened up Novo. Yeah, definitely
made a big impack out in Michigan. There's a location

(30:21):
in Illinois. I think we're starting jump into Minnesota as well,
and I think he really just wanted to have something
in the home state and really build a brand here.

Speaker 10 (30:28):
So it's been a lot of fun.

Speaker 2 (30:30):
Y'all have launched y'all's flagship location of the new Entity
in Denver, right here in Capitol Hill nine seventy Lincoln.
They hear it in our ad read every single week.

Speaker 10 (30:40):
Love.

Speaker 2 (30:40):
We always talk about how great the price point is
with y'all's new weekly specials that you'll do everything for
lunch and Mondays, Wax Wednesday's, Flower Fridays. The alliterations get
me rock hard. But it's the fat Grams that really
sold me off. The fat Ram cartridges are just divine
and so no, I think we're perfect. And so, how

(31:02):
has it been like getting back into that aspect? How
you know, like, how has the scene been for Novo
tell everybody a little bit about y'all's brand while I'd
munch on a cheese stick.

Speaker 9 (31:12):
Yeah, No, love that the Montrellis takes great. No, it's
a issue is moving to the old Shift location here
down in the Capital area, and it's been a lot
of fun. The really great demographics around here, all sorts
of types of people, which is a lot of fun
to talk to and kind of get them in.

Speaker 10 (31:30):
The best products possible.

Speaker 9 (31:31):
But really just trying to have some for everybody kind
of a good better best at model. You know, we
definitely have some for the value consumer times are tough
out there. For everybody, we definitely empathize, but for the
folks they're really looking for the best, we do have
some of the kind of store type products and seven ten,
et cetera.

Speaker 10 (31:46):
And yeah, some for everybody.

Speaker 2 (31:47):
The approachability plus the connoisseur top shelf. That's it's a
nice market to be able to touch both of them, especially.

Speaker 7 (31:54):
In the Capill area like y'all right here off Poets Row.

Speaker 2 (31:57):
But you also have these big gorgeous buildings that we
always used to joke about, the ones that Carmelo and
so you're able to approach both of those, but also
folks go out of their way for quality product at
a quality price point. You know, it's like, don't just
settle for what's in your neighborhood. But you know, you
mentioned it. It's kind of tough on fos. So it's
not just we've talked at nauseam about the food side

(32:21):
and like the sourcing of products and the terrorists and that,
you know, just all of that kit and kaboodle.

Speaker 7 (32:27):
How has it been for the cannabis space?

Speaker 3 (32:29):
You know, we're now ten fifteen years into the legalization
and we've started to see the weeds separate from the chaff,
but also start to see MSOs kind of take over
from small business or mom and pop stores.

Speaker 2 (32:44):
How's the industry been from a lifer pretty much? That's
worked in all angles of the aspect. And is it
changing the consumers? I guess knowledge or how is it
working from the industry perspective?

Speaker 10 (32:56):
Yeah, great question.

Speaker 9 (32:58):
There's definitely a lot of consult right now. There's a
lot of more outside money coming in, so you are
seeing some bigger corporations kind of scooping up some of
those struggling mom and pops and honestly, at this point,
I think a few of them probably too, just want
to get out of the industry.

Speaker 10 (33:10):
In the red race. Things definitely been getting tough.

Speaker 2 (33:13):
But it really apps like you're not seeing the one
offs nearly as often that if you were able to
get out maybe five four years ago, you may have
gotten out all the getting's good.

Speaker 7 (33:23):
But now we're starting to see.

Speaker 2 (33:24):
Even like you mentioned Willie's Reserve, we know our friends
at Eureka, while still present in the community, we've seen
them kind of turning their focus to other states that
have either become a little bit newer to legalization, but
some hooks are just fighting to keep their doors open
and not have to sell it.

Speaker 7 (33:43):
Is it just a tough time for the purveyors and
the businesses alike.

Speaker 9 (33:47):
Yeah, I think it's also really just kind of trying
to focus on some more leaning business practices. You are
seeing some more outside actual CpG retail strategy coming to
the market, whereas before, you know, it's less just selling
Joe your weed, and you know it's going to be
more of an actual, you know, managing category, same thing
you kind of see in the real world. But it's
nice though, because they bring marketing budgets and what that

(34:08):
kind of comes the education, and you see these brands
raising in the top, and the ones that do were
the ones that educate the consumer, really bring them into
the markets and their categories and kind of grow.

Speaker 10 (34:16):
With them and show them other products.

Speaker 2 (34:18):
Okay, so let's talk a little bit about not only
the marketing budgets, because we've been that's been our bread
and butter for years. Shout out you know to Live
Well as one of our first sponsors many months ago,
they gave us five hundred.

Speaker 7 (34:30):
Dollars to smoke their product and then people were like, man,
you're too good for that.

Speaker 2 (34:37):
And then we started working with folks like Spencer Kearson
as standing in Kimbo when they got bought up by
Starbuds Team, which you.

Speaker 7 (34:44):
Wantusly one of those folks as well.

Speaker 2 (34:46):
It's all just kind of changed, and so I feel
like some of the brands have kind of changed their
models of how they market.

Speaker 7 (34:52):
You mentioned a.

Speaker 2 (34:53):
More educated base really behooves some of the businesses better
than others. Have we seen a rise in the quality
do you have the product in some of these or
has it been a race to the bottom to operate
lean but also still be able to put out a
product or is it just like fuck it whatever sticks,
like throwing spaghetti at a wall. Like, how has it
been from the marketing perspective to the quality control perspective

(35:17):
and have we seen a differential and like with this
new influx of financials that have really changed the dynamicy
of the industry.

Speaker 7 (35:25):
Yeah, I mean that's a great question.

Speaker 9 (35:28):
I think you are seeing a little bit of a
separation of kind of the value brands and the folks
that are really trying to you know, just stay out
there and maintain.

Speaker 10 (35:36):
Their margins, stay alive.

Speaker 9 (35:37):
But the folks like seven to ten there's green dot
dialed in some other brands that are really you know,
not budging on the quality and then when they're leaning
into the telling the story, the education and those are
the brands that are really thriving these days. Those are
the folks we like to work with and just you know,
we're trying to do the same thing. Talken folks while
we're out there and really push a quality product.

Speaker 7 (35:57):
That's a really good point.

Speaker 2 (35:58):
Like those that spin more seeing our higher return in
terms of a more knowledgeable base, will go out of
their way to try their product. I know your name
dropping some that are obviously on y'all's shelves. Y'all do
have a wonderful selection. I mean I get my dialed
ins from you. Shout out to Miranda, Max and the
fam We've loved y'all ever since the meddy days where

(36:19):
I used to put Chris and a coma and we
would just giggle and laugh for hours on end. But
we've also seen kind of a shift in terms of
like the everyday consumer. Now we're starting to see more
of a casual consumer. It's like, I just want nighttime,
I just want something for pay and relief. Have you
seen more of a shopping deimo that favors a specific

(36:39):
angle when they come into this store or is it
like regulars, like I know you got the tried and true,
I'm just here to get what I want.

Speaker 9 (36:46):
Yeah, we definitely have our regulars. Just we've got some
great flowers. They're aly showed up for that. But yeah,
a lot of these newer consumers, middle h folks, parents,
people of families, they sometimes looking for something a little
bit more discreet.

Speaker 10 (36:57):
So we're trying to get them into.

Speaker 9 (36:58):
A bight category that all in long day, can you know,
enjoy their son's soccer game? But also you know, have
a good time themselves, and you don't have to put
the liquor in the coffee cup anymore. You can just
pup the It's twenty five and they still do to
the liquor.

Speaker 7 (37:12):
Of the coffee cup. That's how I get through my day.

Speaker 10 (37:14):
Hilarious.

Speaker 9 (37:16):
But as well, you know a lot of folks really
trying to get into the edible category. It's gonna be
the entry point. And yeah, we are seeing a lot
of folks have in trouble sleeping. There are always our
best selling animals, but great options.

Speaker 2 (37:26):
So we've always heard that flower is king. Is that
still the case in the industry today? Is it still
like if you need to have a quality selection of
flour and then kind of piggyback off of that with, oh,
let's make sure we have you know, the higher earners
of the animals and the all.

Speaker 7 (37:40):
In one bapes, this flower still you know, the rooster
in the house.

Speaker 9 (37:45):
Yeah, I believe so. I think you know, the concentrates
are growing free rolls as well, just because they're convenient.
The flower is still kind of the.

Speaker 10 (37:51):
Name of the game most shops have been associated with.
That's always going to.

Speaker 9 (37:54):
Be the top selling category, And that's just kind of
where we all started, the black market growing, growing gray
wead and you know those folks are still here, so
that's kind of lead.

Speaker 7 (38:02):
The black market is still thrive. What is that? Why
is that?

Speaker 2 (38:06):
Is that the taxes associated with the overhead costs, like
I don't want to pay seventy seven dollars for X
when I could have gotten announce of it for why?
Or is it thriving because of government regulations? Or is
it because they're able to do things differently and they're
growing process without having to go through the checks and

(38:26):
balances of fucking XIS and license in the health and
the you know, the coding and all that jazz.

Speaker 9 (38:32):
Yeah, I mean I think it's a yeah, there's large
commercial growth. There's still obviously a ton of great quality
flower in the in the legal market. It's just you know,
it's a much smaller scale and they're able to really,
I think focus on the quality and a lot of
them done a gat job of building a brand, you know,
even as a black market growers. I think folks stick
with them and you know, you know, the stick with

(38:53):
the quality they know.

Speaker 2 (38:54):
And we see that fairly often, you know, whether it's
privatized events, you know, Stone Deputies theirs. We would have
some awfu market brands serving up dabs and tough coats,
starts of that nature. But at the same time, you know,
there's always gonna be a place for those that y'all
can hear us from sitting around the cheese sticks and

(39:15):
call in the process. Let's talk a little bit about
what it is you like. So you've been tried and true,
let's talk with a professional. What's your way of catching
a fade? Catching a box.

Speaker 9 (39:28):
Big flower fan and be rosin and the infused pre
rolls and the higher tolerance that makes the little flower
on the rosin together is always gonna be the best route.

Speaker 7 (39:37):
The infused pre rolls.

Speaker 2 (39:40):
Who's your favorite on the scene these days that they're doing.

Speaker 9 (39:44):
I mean the seventh center person going to a leays great.
I think my favorites by the and now it's you
don't have the two point four grams flower point six
rosen and it's great for you know, getting a very
experienced consumer high for a couple of hours or or
maybe a group of six folks.

Speaker 7 (39:58):
But that's what I was gonna ask. If you take
one of those doings to the dome or the donuts.

Speaker 9 (40:02):
Yeah, long week in a good Saturday afternoon or run
of golf. You know it's a I think it's okay.
You got to be creating the sticks. Yeah not, well,
don't I think got it?

Speaker 7 (40:10):
I know the feeling.

Speaker 2 (40:11):
All right, let's talk a little bit about it. So
I'm gonna put you on a couple of hypotheticals. This
is gonna be a get to know Mike. Mike, honestly,
you go out of your way for a good quality cannabis.
We hope that you would do. And I know you personally.
I know you do the same for food and beverage,
whether it's non alcoholic or not.

Speaker 7 (40:28):
Tell me what's your favorite.

Speaker 2 (40:29):
Let's say you're roasted a bone in the morning.

Speaker 7 (40:32):
What's your brunch? Breakfast? Go to Brett burrito, croissant, bagel?
What is your goot to?

Speaker 9 (40:38):
Oh, probably on a team croissants, really like get rights
or some of the mood for a drive all for
all we out to pool left.

Speaker 10 (40:45):
But that's a try.

Speaker 9 (40:47):
Yeah, you gotta really want to so you gotta really
want to work the occasional drive and standing in line.

Speaker 10 (40:52):
But yeah, probably on crystal and get rights.

Speaker 2 (40:55):
I mean shout out to Matt Doolan And for those
that don't know, Get Rights is on West thirty eight
Avenue on a wheat ridge unbelievable and he does killer
pies and pizzas now too too.

Speaker 7 (41:05):
They're open from breakfast through to dinner.

Speaker 2 (41:07):
Speaking of which, going through to breakfast, what you're a
happy hour go to and a happy hour can be
you know, a good deal and snack after you know,
roasting a bolt or swinging the sticks.

Speaker 7 (41:19):
Doesn't have to be you know, seeking out beer and liquor.

Speaker 10 (41:23):
M that's a good one. Probably wherever I'm going to
find a tasty paloma.

Speaker 9 (41:28):
I don't really have a huge champion hour spot, but
I's gonna see where it had dispersed.

Speaker 2 (41:33):
So I mean in the summertime with a little bit
of grapefruit and a little bit of tequila. And obviously
I'm not I think you're on the West Side if
I recall correctly, because I've gotten a couch off here
once or twice. But they have one at Rogers and
sign A Hedgewater Public Market. They have it on tap
oh yeah yeah, and it's a dollar or two off
during their happy hour. So if you're on the hunt

(41:53):
for something specific, like a Paloma Rogers is a great one.

Speaker 7 (41:57):
All right. I know you've got a lady friend.

Speaker 2 (41:59):
I know you'll like to go out and treat yourselves after,
like said, a long week roast of doink and hit
the hit.

Speaker 7 (42:06):
A quality dinner. What's your go to date night spot
these days?

Speaker 9 (42:10):
If we can get a reservation, probably Almah, It's it's
a recent favorite Ryan barbecue that just opened.

Speaker 10 (42:17):
Oh the alphat Stoor Rips. You can't go wrong there.

Speaker 7 (42:20):
I saw he was doing a coaching book up people
last week.

Speaker 2 (42:23):
He did it with a chicken, so it had a
little bit of that darker hue on the roast, like
a reddish flavor to it.

Speaker 7 (42:29):
I was like, fuck, that's what I like to see
out of him, because like.

Speaker 2 (42:32):
When they just kind of got going, it was just
all kind of like barbecue, playing the hits. And now
they're starting to kind of really develop and like bring
some of that Mexican flavor about. And then obviously speaking
of Mexican, almost the queen of the Castle in Colorado,
their next word name of mescal Area is also a
slapper as well. Oh fuck, all right, So you mentioned

(42:53):
you like golf. Do you have a favorite course, like public, private,
anything of.

Speaker 9 (42:56):
The nature's golf enough, I mean usual suspects, but fossile
trace just because it's more of that side of town.

Speaker 2 (43:02):
Hang, go get out there and enjoy the sights. All right,
So these next questions are gonna be tough on you.

Speaker 7 (43:07):
Are you ready?

Speaker 10 (43:08):
I'm ready.

Speaker 7 (43:11):
These questions are presented by our friends from Rocky.

Speaker 2 (43:14):
We came up in these questions when we got stoned
years ago, and we've always loved to hear the answers.

Speaker 7 (43:19):
This one. I didn't tell you we were gonna ask,
which makes it even more fun.

Speaker 2 (43:23):
If you had to have sex with any cartoon character
not Jessica Rabbit, who would it be.

Speaker 9 (43:32):
I know you were gonna say a rabbit, weren't you.
She's bad, I get like little mermaids in the water.
So yeah, I mean that's a weird one.

Speaker 7 (43:39):
Hey, No, I said Princess Jasmine as well, so I
get that.

Speaker 10 (43:44):
Yeah, I'll probably piggyback.

Speaker 7 (43:45):
Now I'll go.

Speaker 10 (43:45):
I'll go with team Jasmine since we can't do Jessica Rabbit.

Speaker 9 (43:48):
Okay, you could have had it read go to go
with that one, but you took it away.

Speaker 2 (43:52):
You could know you can have Ariels she's a redhead
as well. Okay, so okay, those are two good as
your marketers. Okay, yeah, we asked only the hardest questions.

Speaker 7 (44:00):
We did. We talked the industry, We talked food. Those
are our two main points.

Speaker 2 (44:04):
Our third favorite thing to talk about is fucking dinosaurs.
Not fucking dinosaurs, but we love Yeah. I don't even
know if that's grammatically correct, so you get what I mean. Dinosaurs.
If you were a dinosaur, what kind of dinosaur would
you be and why?

Speaker 10 (44:23):
It's the hard part of the interview.

Speaker 9 (44:28):
You know, I think I'm I think to be a stegosaurus. Okay,
there's just always been my favorite dinosaur. I don't think
I have a rational reason. I just want to say Stegasaurus.
That's plates on their back, kind of you know, waddle around.
It's you know, I'm just an as fast so I
think that's fine Segasaurus.

Speaker 2 (44:48):
Finally, answer, I love I love how you're like we're
the same speed. It's like we're slow and Okay, you've
done really well. Before we get out of here, I've
got one more deep question for you. But I want
everyone to know how they can find more details about
the newest dispensary that's in Colorado, the new one on
the scene, and tell us a little bit about where

(45:12):
socials emails, how they can find the menu.

Speaker 7 (45:15):
Et cetera.

Speaker 9 (45:15):
Yeah, I love it. You can find us on Instagram.
We're really trying to make a splash there. That's an
at Novo Colorado. The website itself is Novo Goods dot com.
We will have some events coming up, please stay tuned
for those. We're releasing some products, some confused joints, flower
rosin coming on the scene and yeah, so I hope
to see you guys out there soon to definitely step

(45:37):
in nine Side Lincoln or find us on Instagram.

Speaker 2 (45:39):
I love it, I love it, and y'all they do
have a really cool collab coming down the park. We've
actually been talking with Mike about this party and get
ready for.

Speaker 7 (45:47):
Some dang eats and dank smoke. It's going to be
a treat.

Speaker 2 (45:50):
We'll be posting about it on Stone Depetite, where you'll
also going to find it on Novo Colorado.

Speaker 7 (45:55):
All right, so this is the last question of the day.
It's called the Last Supper.

Speaker 2 (46:00):
You get four people that can be dead or alive,
but they cannot be friends or family.

Speaker 7 (46:05):
Who's joining you at the table for your last summer? Oh?

Speaker 2 (46:09):
Oh interesting, I can't tell you all. Yeah, he's a
great Give me the dinosaur so that if you need
to google four people.

Speaker 9 (46:19):
I'm a big sports fan, so we can go John
Wooden for one of them, Bob Marley two more.

Speaker 7 (46:26):
You can do one bar since you will be a
four top hap or so fantastic.

Speaker 10 (46:30):
Yeah, it's so difficult.

Speaker 7 (46:34):
John Wooden's a good one time.

Speaker 9 (46:35):
Yeah, a big of John Wooden, Bob Marley and Michael
Jordan's there we got. Yeah, you're a basketball fan. Yeah,
just fort I mean you're in Indiana in forty nine states,
it's just basketball.

Speaker 7 (46:49):
Do you have it? Do you cheer for the Nuggets
or do you have it? Do you take the Pacers
and run?

Speaker 10 (46:53):
Probably more of the Pacers than the Nuggets. It's Nuggets. Yeah,
that's a definitely Pacers fan.

Speaker 7 (46:59):
I grew up in the South.

Speaker 2 (47:00):
We didn't have a team, so we just I kind
of just cheered on Goby because he was that guy
in the early two thousands when we're in high school
and college gambling. The Lakers were always on TV and so,
but we didn't have a dog in the fight. So
when I moved out of here, I was like, good nuggets.
I don't really have a dog in the fight, saying yeah,
so I know the feeling. Mikey, you knocked this out

(47:21):
of the park.

Speaker 7 (47:21):
Bravo.

Speaker 2 (47:22):
You spoke eloquently, you spoke knowledgeably, concise. We did this
in twenty four minutes before we get out of here.
And what's your favorite brand right now? Not going just
let's say edible, pen Flower.

Speaker 9 (47:39):
Favorite Edible. Its gonna be from Rebel to Rozsi's. It's
like a starburst, a little nerds on top.

Speaker 7 (47:44):
Oh, I'm kind of like a nerd. It's gonna be Yeah,
cluster and.

Speaker 9 (47:48):
Chubby pogted hearts. So love Dad's for vape. I really
love the Tricho and Collective ale one. That's a tasty option.
And Tukes makes those a great job there and h
Flower probably no both you shall treat.

Speaker 2 (48:08):
Yeah, So, y'all recently took over Crystal Leaves grow just
north of town.

Speaker 7 (48:12):
Honestly, Crystal Leaves has been known for you know, they're.

Speaker 2 (48:15):
Throwing high heat for a hot minute there, y'all can
continue to keep keep it the same ethos and run
them up.

Speaker 9 (48:21):
Yeah, hundred percent and uh, yeah, are at a cultivation Alex.

Speaker 10 (48:25):
That's a great job.

Speaker 9 (48:25):
Really gives a damn and really focus on close processing
and yeah, just put out a great product.

Speaker 10 (48:30):
So it's getting better harvest after harvest.

Speaker 2 (48:32):
You did really really well in this interview and you
said you were nervous, eat a cheese stick and relax.
You've earned it for our listeners at Home Again Novo
is at nine to seventy Lincoln, come in and tell them,
tell tell them you heard Mike on the podcast and
you're trying to hunt all of those fan favorite team mentioned.

Speaker 7 (48:49):
They'll have a lot of them on the shelves.

Speaker 2 (48:51):
But at the same time, you can always stop in
next door to Pizza and Grill and grab some Dancas
mozzarella sticks as well a quality of cheese pull for
a podcast as such as ours.

Speaker 7 (49:00):
Until next episode, y'all, stay high, stay hungry,