Season 7, Episode 420+1: Recap of the Holidaze & Interviews with Cannabis Professional

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
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 Walkington Office and Narconic Division.

Speaker 3 (00:23):
Actually build a small corner.

Speaker 4 (00:25):
Like this today they built.

Speaker 1 (00:27):
Pattern Welcome ladies and gentlemen, Coloradians and everyone that's mort
enough to listen from the outside.

Speaker 2 (00:36):
One of the most amazing plants we've ever discovered, the
pott talking, the trippers, the glass offers, the hip books,
all gathered in secrecy, and Flying Eye as a company.
Hot there. What a holiday.

Speaker 5 (00:54):
Welcome back, ladies and gentlemen to another week of Stone Bapetite.
We've got a great episode for y'all to We're going
to talk a little bit about some things that are dropping,
some news that dropped last week, as well as the
best meals that we dropped into our bellies. In addition
to that, we have an interview with one of our
new sponsors. You may have seen the social media post
we dropped for four to twenty with our friends from

(01:17):
Muraki and fat Grams. We talk with their sales director
John Hanson about the brand that has taken over the
Colorado cannabis community. From winning awards at Denver Westward to
just upping their sales on a daily basis. They're bringing
the fucking hammer in the community. But before we dive
into any of that nitty gritty, we're going to talk
about all the tea in town and things in between.

(01:38):
So shout out to our sponsors, Muraki Tops. We appreciate
everything y'all do for us. We love y'all's products, and
we know that everybody else does too. The proof is
in the pudding and the accolades on the shelves.

Speaker 2 (01:49):
You can find them across.

Speaker 5 (01:50):
Colorado, but primarily in the Denver metro area. And as
we've been posting about this past week, they are fat grams,
two Graham live resin karts.

Speaker 2 (02:00):
Just fucking stroke.

Speaker 5 (02:02):
Those things have really become a fan favorite product in town,
especially with the casual consumers. Do they last months on
end if you need them to. But if you're a
regular that likes to puff tough in the corner of restaurants,
are outside on patios.

Speaker 2 (02:14):
Boy Hollow, they are good.

Speaker 5 (02:16):
Chris, you can speak to the same effects. You love
the buzz, you love the good times.

Speaker 4 (02:21):
I mean, if I have a choice between which pen
and I can rip and somebody's busting on a rocky Obviously,
I'm gonna choose that one.

Speaker 5 (02:28):
Yeah, and they even have a fucking serious social club.
We'll talk a little bit about that as well. I
don't think we've actually done that. We haven't talked about
the recap since having Airrand on the podcast last week.
But let's start with the best bites of the week.
That was did you eat anything good? Anything local? Promote,
shout out a restaurant, anybody we missed, or anyone needs

(02:48):
to check out.

Speaker 4 (02:50):
I mean, dude, I think we got to start with
our little dinner date on Wednesday from Wednesday night at
Ostereo Abieriko or.

Speaker 5 (02:59):
Oh yeah, yeah America.

Speaker 4 (03:02):
Yeah, I'll probably butcher that time and time again. But dude,
that was awesome. And like, I don't know why I
didn't know about the whole concept. I guess I just
haven't spent time. I knew I wanted to go visit,
but I had no idea what was in store. Like
I thought it was going to be more of like,
kind of the traditional type pizzeria locale, but it's not

(03:26):
that at all. It couldn't be further from that.

Speaker 5 (03:29):
Yeah, But I think there's also that connotation of everyone's
expecting it to be like tavern at of South. And
for those that don't know the Frosco hospitality group Michelin Star,
Michelin Bibb. They do all the great things, excellent winelists,
amount of the location. You go into their newest iteration,
open Blast Autumn down in the southern burbs of Eaglewood,
right near the hospitals. It's a pasta paradise criss and

(03:51):
you know, I jerked my girt to some gluten and
you know, goodness gracious, the bread game, the pasta game,
and the fucking entres was all immaculate. But it's a
different speed, a different style, a different beast than all
the other iterations.

Speaker 4 (04:06):
And there really wasn't a single dish that we had
where I wasn't like, uh, you know what, that just
didn't do it for me. You know, every dish hit
And I thought, what was so great about our experience?
And I think what is probably here moving into spring
summer is the use of fresh ingredients right now, like
the peas, all those on the dishes that they incorporated

(04:30):
it in, like those things fucking slapped. I think green strawberries, yes,
green strawberries on that crudeo ooh, that gave it a
little something extra. But I'll tell you what really slapped
for me was that sea bass with the Treponese pesto
on top, you know, the pesta that you get at
Taberneta on the barrata. This was over top of that

(04:52):
grilled sea bass. And that thing was so damn good.

Speaker 2 (04:57):
Sea bass, Brenzena.

Speaker 4 (04:59):
What we have two sh oho?

Speaker 3 (05:02):
Okay?

Speaker 5 (05:02):
I was like talking about did I have two fish there?
I mean, at the same time, I'm a space cadet
every single day and all.

Speaker 2 (05:07):
But that fish.

Speaker 5 (05:08):
The crispiness of that skin and then like the meat
was like buttery, and you're right, that little top and
nod and then it also had a belly of fucking
herbs and you know, green veg on top. That was
so fucking delicious. But really what tickled my pickle at
that one, and I even was talking about on social
media this week, was the ravioli they had that with
the pea shoots and the like verblanc sauce or like

(05:30):
butter some yeah out, I mean, goodness, gracious, was it delicious?
And you know, obviously, you know we've heard folks complaints
and jeers about the restaurants, but I think a lot
of folks that came from a misconception of what they
were trying to do, and rustle with them. They've gotten
it dialed in their pasta game.

Speaker 2 (05:48):
Like we had a.

Speaker 5 (05:49):
Little bit more attention to detail as we were getting
to talk to chef and learn a little bit more
about each product, the change in the menu that's coming.
But at the same time, everyone that was in our
DMS after we posted, you know, the short tidbits about
it was saying nothing but wonderful things. And obviously the
keyboard cowboys on the internet, you know forums, they were like,

(06:10):
you know, complaining, but I couldn't agree more with what
you said. Like, there was not a bad bite that
came across our plate. It was I mean, it was
almost like a pasta sampler we had, Like so that
malfadine or whatever, Oh my god, that has like the
bacon collar. Oh and then it had like a little
spice to it too.

Speaker 4 (06:29):
That that ravioli dish you were talking about though, was
was probably perfection because the ravioli was so light and
it had so much flavor. But you didn't, like, you
weren't like biting into some like over cheesy ravioli that
was like super hardy and just kind of a mess.
This one was so clean, fresh and it tasted excellent.

(06:52):
But not only that, though.

Speaker 5 (06:53):
It was the size of a pop part. For those
that are curious, we'll post the picture of it this
week after we pushed the other stuff. But goodness, gracious,
you only need like we complain when you don't get
six or eight like Tavernetta gives you six at lunch,
I think, but like you don't need that many. These
things were the size of a dinner plate. And then
like it was just so goddamn good, and the saw

(07:14):
someone to drink it bathing it used as lude.

Speaker 4 (07:17):
And that chicken dish moist real damn good. I think you,
I think you almost forgot about that one. But that
one with the like perfectly crispy skin, Oh man, that
thing was so damn good.

Speaker 5 (07:30):
I mean they really knocked it out of the parking. Yeah,
that was our first time going down to the Southern Urbs.
Thanks to Sarah Abel. For those that know, she's just
she knows her way around a.

Speaker 2 (07:40):
Dank plate of food, so we can't tell.

Speaker 5 (07:42):
Her how much we appreciate her being like, come on
down here, y'all got to eat, And boy did we
that that was up there, Chris, that one's great, and
my recency bias, I can.

Speaker 2 (07:52):
Literally well we didn't.

Speaker 5 (07:54):
Oh yeah, I went up to Love when I got pizza,
which pizza is great. Don't get mad about pizza.

Speaker 2 (08:00):
And then.

Speaker 5 (08:02):
I think that may have to be the winner. Oh
and I went to a misfit snack bar yesterday. I
got a blue mon onion. But I think that pasta
like that, that may be the best thing we've had recently.

Speaker 4 (08:13):
Yeah, and the ambiance of the restaurant is really casual
and laid back, and then that patio is really nice.
So yeah, I highly recommend give it a visit, especially
if you.

Speaker 2 (08:22):
Live out in that area.

Speaker 4 (08:24):
Swing on down there, like you can get and I
mean the pasta dishes, everything's affordable and they're pretty big portions,
So I mean you could make that into a reasonable
date night.

Speaker 5 (08:35):
Yeah, one app one pasta, one main, and then a
couple of glasses of wine.

Speaker 2 (08:39):
You're good as gold. You know, it's not bad at all.

Speaker 5 (08:43):
And the problem is I'm just never out there. Are
down there, And that's the same for a lot of
different neighborhoods in town. But that place, it's perfectly like
where it is. It's right in front of the Milf
King Soupers is what they call it down there, the
Milf Supers, and then right next to a little man
so you can double up. But maybe And I had
a few ice creams this weekend. Ice I had ice

(09:05):
cream at Sira Social Club. And I'm not a big
ice cream guy, as you got, but the ice cream
with the twelve year balls on the glaze, what's fuck worthy?

Speaker 2 (09:14):
That was really good?

Speaker 4 (09:16):
That was really good.

Speaker 5 (09:17):
It's so simple like kind of comparisons that I'm glad
you brought up that restaurant because folks need to check
it out, especially if they live down there. But even
if you find yourself maybe driving through the Englewood area,
it's right around the corner from uh like Cherry Hills
golf Course and Swedish Hospital. It's not too far away.
So that's a fucking no.

Speaker 2 (09:37):
Now I need it again.

Speaker 5 (09:38):
And that's the reason I got Ravioli's was because I
was like, I need more, I need more of them.

Speaker 2 (09:43):
I was wondering what for that.

Speaker 4 (09:45):
I saw I saw you talking about that today and
I was like, hmm. I wonder what gave them that idea.
But other than that, this week, I you know, this
week and I managed to swing by the old, tried
and true King of Wings. I mean it's just you know,
you got to every now and then, especially if you
have a wing craving, which I did. So that's the

(10:05):
only place on my map so far. But I will
say another thing to keep your eyes pilled out for.
And we went to it this weekend, which was super fun.
But Mondo Vina's wine tastings on the weekends sometimes they
have great guests and this weekend Alice, the winemaker from
am Viv was there and we both swung by dude,

(10:28):
and that was so much fun. Like the winemaker's sitting
there porn wines, just chatting about what's all going on.
I thought it was really cool and really fun.

Speaker 5 (10:41):
I completely forgot about the wine tasting with a snow
falling and then having a little fun minda Vina's got
a great selection, and then the fact that they showcased
Alice's wines.

Speaker 2 (10:49):
We've been like ships in.

Speaker 5 (10:50):
The night every time she comes to town. But I
ended up snagging a bottle a red and a bottle
of light for the road, and I got them sitting
on ice or fridge and plan on slugging those bad
boys in the spring weather because it's kind of like,
you know, like even our friends like Salvage Spectrum an
ordinary fellow who are on the western slope. I did
dip into the ordinary fellow this weekend.

Speaker 2 (11:12):
But right when this.

Speaker 5 (11:13):
Weather kind of gets a little bit warm where you
want those chilled reds and those like like funky whites,
We're about to get into that season where even if
the terrorists try to blister our fun we still got
great brands here and great brands in America that we
can support. But man, we're about to get into natty season.
And that's usually when I share my tits the most.

Speaker 4 (11:34):
Yeah, but definitely, like on weekends, they don't always have
wine makers and stuff there, but they do have people
who are knowledgeable and they're typically offering those from like
four to six on Fridays and Saturdays. I love Mondo Vino,
and they can help you find a really nice wine
if you just give them a few parameters. I love
that place.

Speaker 5 (11:55):
Yeah, I think that's a great call, And you know, honestly,
it depends.

Speaker 2 (11:57):
On the neighborhood.

Speaker 5 (11:58):
For those that are curious, it's a West Highlands thirty
second have. I'm a fan minus Spirits Minds provisions down
here in Nervada. Obviously when you and I live together,
joy Wine and Spirits has a great spread for those
that are dining, are trying to find a selection in
Denver and that's more in the uptown fold and then
some of the bigger chains have it. But you know,

(12:18):
we've harped on this for years, like sporting your local
liquor stores, sport local businesses. Those are the people that
have their names on soccer jerseys and oftentimes they're doing
all the silent auctions and giveaways and things of that nature.

Speaker 2 (12:30):
So it's important to invest in your community. Yeah.

Speaker 5 (12:35):
So, speaking of supporting our community, I think a lot
of folks in the food world of Colorado probably saw
the post that Chris your boss and Molly.

Speaker 2 (12:46):
Martin, the Food Edit food.

Speaker 5 (12:48):
And beverage editor at Westward, announced last week that she's
been diagnosed with breast cancer. And we hate to fucking
hear it as much as we spar over like who
has the best what in this town. God breaks our
heart and it stinks because I don't know. You know,
we've been The community was there for my mom in
this situation, and so the community of the food beverage

(13:09):
community has not only shown out for Molly, but will
continue to do so as you listen to this. This evening,
La Diablo is hosting a benefit for Taco Tuesday for Molly,
with proceeds going to Molly's go fund me, and you
can find that link on I think Westward has it.
Most restaurants have a PSA as well as a link

(13:31):
in their account, and Molly Martin's page has one too,
because you've heard us harp about it when talking about
the pit and the issues with the American healthcare system.

Speaker 2 (13:40):
And I know it firsthand.

Speaker 5 (13:42):
As you know, it nearly sank my family and my
mother as well, and it was this community that was
there to rally around her, and I remember how much
it meant to her. And I know that I don't
want to speak for Molly, but I know that it
means the world to see everyone kind of being able
to rally around her. And so we send our best
to Mollie, and you will be seeing us support Molly

(14:04):
as well, because as you're listening to this, we are
teaming up and really it's all Johnny Kuriel and Casey
Kuriel and the Bond Communication team over at the Fonda
Fino Hospitality Group. They're hosting a dinner next week for
Molli at Mascal Area on Tuesday. Tickets there's only twenty

(14:25):
eight of them. It's going to be an extravagant affair
that we're going to try to raise some money. Everybody
get they gets a ticket, you'll get a seven course
dinner with cocktail pairings or wine bearings I can't remember
exactly the fine tuned work. And they'll have Colorado care
packages from us and some friends of ours in the

(14:46):
community for all of the folks that do enjoy the dinner,
just to send them home with something a little bit
nice and fun, sweet in the pot, and to help
kind of support Molly. You know, we wish are all
the best, but it's been really cool see restaurants that
are doing, you know, fundraising efforts, getting the word out there,
spreading that go fund me around and so if anybody

(15:07):
that's listening to this in the community wants to do something,
our needs are as curious. We'd be happy to collaborate
with anybody that's trying to do right by the people
in our life. And Molly is a great person who
deserves you know, this community sport as you've been supporting
this community for so goddamn dude.

Speaker 4 (15:25):
And I think I think that often sometimes gets lost.
People forget like that restaurants are not only a part
of our community, but they are our community, you know,
I mean like it. You know, it doesn't always take
an event like this for them to show up. They
show up all the time, but not all the time
to people recognize. And I just think it's great that, like,

(15:49):
they're just as important as your close friends to what
you mean to them and to what they mean to you.
And this is them showing that, hey, we care about
our local community and we're gonna help out those in need.
And I think it's awesome because I mean, it's it's
got to be it's got to be really difficult to

(16:09):
have that diagnosis and then try to figure out next
steps in life and like.

Speaker 5 (16:15):
You, yeah, and she's a food rider, like you know,
how tough, like you can't like and it'll wipe you out.
We've seen that firsthand through family, like but being a
food rider and then having to do chemotherapy and radiation,
Like that breaks my heart.

Speaker 2 (16:27):
If she loves.

Speaker 5 (16:28):
Food and she can't even go like enjoy it for
the next couple of months, like that stinks.

Speaker 4 (16:33):
Yeah, But on the upside, she is going to beat it.
I know for a fact she's strong.

Speaker 2 (16:39):
Have no doubt. I have no doubt about it.

Speaker 5 (16:41):
We wish her all the best in the meantime, if
she needs us to do best avocado toast research or
if she wants I'm on a big ravioli kick right now,
tell Molly that will round up some of the top
ten raviolis. In fact, I only have like three shout
out to Coperta, Tavernetta and Albert Alberica, but.

Speaker 2 (17:02):
We'll find some more. We'll try to help out however
we can.

Speaker 5 (17:05):
As well, and that includes trying to get the word
out and try to help some fundraising efforts on her behalf.
So we wish her nothing but the fucking best, nothing
but the best, and maybe you know, we move into
something a little lighter to kind of close out the
week for those that are listening. The biggest food event

(17:26):
of the year in Denver. Obviously, Chris and I are
pretty much seasoned professionals of food Wine Classic and Aspen.
But for Denver, the Big Eat tickets went on sale
this fucking morning. Chris and your boy in charge of it,
like Kristen is in charge and the board is in charge.
But I was tasked with maybe finding some munchie fun

(17:50):
restaurants and some new sponsors for the event. And so
we've wrangled some cannabis brands to join the festivities this year.
Well you can't, I Nic, we consume on site. They
will be out there spreading the good word about the
good plant, as well as some other fun activations we
have in store. And then we're going to have seventy

(18:11):
fucking restaurants and sippers out there, all local independent restaurants
from across Colorado representing and showing out. And as you remember, Chris,
we talked about it this last year like it's easily
a top five event to do every year because there's
no competition. It's so many different varieties of food. You're

(18:32):
not like just eating all of one thing, you know,
like we've done all of them and they're all great
in different ways. Sometimes it's in gluttonous fashion and sometimes
you learn about a new restaurant or something of that
nature just through a simple bite, but it's going to
be a fucking blast. And tickets went on Saturday. Early
bird tickets are like seventy bucks for seventy bites, maybe

(18:54):
seventy five bucks before the tax and fees and things
of that nature.

Speaker 4 (19:00):
It's an absolute still like, I mean, you're you're you
drink seventy bucks alone in beverages that they have there
because they all have the The thing I love about
this is the amount of cocktails there from your local
bars and things like that that you know, you may
not get around to visiting all that often, but you
can taste some of these cocktails that they make, and

(19:22):
then all these local restaurants. I feel like it's the
biggest food event here that has just straight local.

Speaker 5 (19:30):
Yeah, one hundred percent local as fuck, you know. And
it's just a hoot and holler live music. It's in
a cool location at Dinver Performing Arts Center. And we've
always done like an exchange of tickets for promotions every
year that we've done this event and kind of getting
the word out, and so I'm sure that the community
will will do that again, not with stone Vite, but

(19:53):
with the other brands. But when I found out that
it was only seventy dollars for all you can eat
and drink like it's it's fucking preposterous, like it's absurd
that and then pepper and twenty dollars for an uber.

Speaker 2 (20:05):
It's the best Thursday night.

Speaker 5 (20:07):
And this year we're doing like adult active festivities, so
we're gonna have some more fun involved if things go accordingly.
I'm already got the ball the wheels in motion, Chris.
It's gonna be a hoot. And Aha, We're gonna have
so much fucking fun I cannot wait. And tickets went
on sale this morning early bird. There's only a few

(20:28):
of those, and then they'll roll into the normal price,
which is like eighty five ninety bucks. And so that's
still a fucking good deal if you can think about
how much I spend like I did Saturday night on
five dollar pickle shots all day watching playoff sports.

Speaker 2 (20:43):
Good gracious.

Speaker 4 (20:46):
What's the exact date of the Big Eat.

Speaker 2 (20:48):
It's July twenty fourth, Chris. It's a Thursday. Yeah, it's right.

Speaker 5 (20:53):
There in the middle of summer with a covered overhang.
A good wind tunnel comes through. It's not too deamly bad.
A couple of years ago it rained and because all
of that awning is covering like the bule, the butcher
or the future, and all of the kitten kaboodle, like rain, sleet, snow,
whatever Global Warming wants to throw out of sunshine and dry,

(21:14):
We're covered and ready to rock for it.

Speaker 2 (21:16):
It's gonna be a fucking hoot and a holler. I
cannot fucking wait. Giddy as a schoolgirl would be an understatement.

Speaker 4 (21:24):
Yeah, although you know this year, while I'm enjoying the fun,
you're gonna have a little bit of a work hat on.

Speaker 2 (21:30):
Yeah.

Speaker 5 (21:31):
I think most of the work will be done tree party,
and then I will I'll have my drinking underwear on
for sure. I'm gonna have a big time for always.
I never miss a good time, you know that. And
food vessel seasons really where I shine. I get to
showcase my linen that I bought in the off season.

Speaker 2 (21:47):
I can't wait.

Speaker 4 (21:51):
On the docket for this week.

Speaker 5 (21:54):
This week I'm going to the hop Alley and Marigold
and Lions collab dinner on Wednesday night.

Speaker 2 (22:01):
Shout out to THEO Jeff.

Speaker 5 (22:03):
Tommy Easily my two favorite restaurants in Colorado are partnering.

Speaker 2 (22:08):
Up for a collab and.

Speaker 5 (22:12):
They're serving Portuguese wante the Portuguese project gets me every time.
So crocutas fucking hurried crab, bring all the fucking heat.

Speaker 2 (22:22):
I cannot wait to see what it all entails of.

Speaker 5 (22:25):
A recap and pictures can be found on Stone Deputye
social media.

Speaker 2 (22:29):
But oh way, and we got verified Chris. Instagram gave
us a badge. What yeah, but they did.

Speaker 5 (22:39):
But what that means is that it's we can still
easily get cut off, are suspended for promoting drugs, but
it's easier to get it back.

Speaker 4 (22:53):
That's helpful. It doesn't take four days, only one day now.

Speaker 5 (22:58):
Yeah, I think there's a direct line that we get.
So shout out to the creators tab at Instagram, thanks
for giving us that.

Speaker 2 (23:06):
And then I forgot to shout out.

Speaker 5 (23:08):
In the Metro State University School of Hospitality, I spoke
on a panel last week about content creation and what
we do here at this podcast. That was funny. I
tried to not say the effort I did. Said it
a lot to speak in too high school and college kids.
They probably know all the words already. But yeah, shout

(23:30):
out to doctor Lynn for having us in. Shout out
to our friends Reyna King and Katie Knock who are
also there and spoke actual wisdom to the students, gave
a little insight into the good, the bad, and the
ugly of the industry. So it was pretty cool.

Speaker 2 (23:47):
Nice. Yeah, hey, Chris, you know what's even cooler.

Speaker 5 (23:50):
We got a badass interview on the other side of
this commercial break, and it's coming to you from a
local Italian restaurant that we have not mentioned yet. Day
it was filmed during the hiatus, so if there's anything
time sensitive or we missed.

Speaker 2 (24:05):
Anything in that regard, whoops.

Speaker 5 (24:07):
And also shout out to the Avalanche and the Nuggets,
who both want to know as we record this intro,
continue the playoff push and don't forget to tell me
to win if you're going to Satsua that the Lakers
fucking suck.

Speaker 2 (24:20):
That's our new that's the game for the next six weeks,
so dig it. Yeah right.

Speaker 5 (24:27):
We love his food, We love him as a person,
but I fucking hate his sports teams and.

Speaker 2 (24:31):
I let him know about it every chance, but so
does he me. We send you all the best.

Speaker 5 (24:36):
Thanks for letting us attend the the Handle today that
they sap SUA hosted.

Speaker 2 (24:43):
That was a great time.

Speaker 5 (24:44):
I'll see if there's any recordings, so I'll get that
out disseminated. But I don't want to speak on behalf
of a panel that spoke on behalf of themselves, So
I'll try to find their copy of it and get
it out to the masses.

Speaker 2 (24:58):
Anything else we need to cover before? Are we fuck around?
What are you doing this week? Anything? Fun?

Speaker 6 (25:04):
Uh?

Speaker 4 (25:05):
Not so much this week? Last week was busy. So
also though I did, I got a new kind of
kitchen toy. I got one o the Ganzi dome came
in today. So pizza oven for the outback, yes, but
more more than that, this one's like. This one's like
the mothership. This one you can like fucking roast chickens in.

(25:28):
You can do whatever. So I've got gas wood combo.
So I'm thinking this weekend maybe we.

Speaker 2 (25:35):
Fun Sunday Funday, a little grill and chill. Yeah, I
love it.

Speaker 5 (25:39):
I'm so glad. I love this time of year. We're
about to get into grilling weather. Obviously, farmers markets start
up in May for most of the city. Stay Boulder
may already be an ash if I recall, but all
the same, Chris, I'm gonna put your ass to work
this summer. I cannot wait. If you're new to the
podcast Sunday Suppers or something, we make Chris do all

(25:59):
summer every summer where he makes a litany of different things,
and we'll put all the recipes and stuff on social media.

Speaker 4 (26:08):
Let's get it all right.

Speaker 5 (26:10):
Well, y'all enjoyed the interview with John, and we will
see y'all the next turn.

Speaker 2 (26:16):
Until next episode, y'all, stay high, stay hungry, big eet,
big cheers, cheers.

Speaker 3 (26:30):
And now our interview of the week.

Speaker 1 (26:31):
We're sitting down with John Hanson from Mroki Brands. Y'all
may recognize that name because Mroaki Brands was recently named
about a year or so ago, the best new.

Speaker 7 (26:44):
Cannabis brand on the market.

Speaker 1 (26:47):
Some of y'all, if you've bumped into me and not
dog cust me for a litany of other reasons, you've
probably had the pleasure of trying out either one of
the great concentrates, cartridges or flower that I usually have
on hand from these guys, and you may have heard
us talk about them on the podcast in months past
because we soon sincerely loved these products. But a lot
has gone down in the last twelve or so months,

(27:10):
including acquisitions bringing in new brands under the fold, and
we're excited to learn a little bit about that and
what's going on in the Colorado cannabis scene.

Speaker 7 (27:19):
Also a special shout out to our friends in Arvada.

Speaker 3 (27:21):
We're at Randy's Pizza.

Speaker 7 (27:24):
Located off of like Ward and I don't know Ralston sixty.

Speaker 3 (27:30):
Yeah second, there we go. That works.

Speaker 8 (27:32):
Randy's is known for they have homemade sauces as well
as old school Italian vibes, cheap Kianti, happy hours from
four to six. You can't beat it with a stick.

Speaker 1 (27:43):
And with the podcast, getting back to our roots of
interviewing folks inside restaurants. So if you hear little hubbub
in the background, it's because people are excited about the
Avalanche game, or maybe they're stoked about the pizza that
just came out to the table, mozzarella.

Speaker 3 (27:56):
Sticks and everything in between. So thanks to our friends.

Speaker 1 (27:58):
Over at Randy's for us in a corner so we
can dog cuss at each other while we sit here
and smoke quietly with our Johnny, how are you.

Speaker 9 (28:06):
Brother, I'm doing great, man, How are you?

Speaker 3 (28:08):
I'm doing really well.

Speaker 1 (28:09):
We're back in the fall we're getting back into our action,
and it's large in part thanks to brands like y'all
that help us kind of get a little clear of
the fog and get ourselves right minded.

Speaker 9 (28:19):
Right. I appreciate you having us a dude like this
is exciting. This is a long time coming. I feel
like what we've done a bunch of events together.

Speaker 3 (28:28):
Like the Cannabis dinners.

Speaker 9 (28:31):
Yeah, like a bunch of events like been since I've
been at Rocky right.

Speaker 3 (28:36):
Yeah, so like we've done a lot. Thank you so much.

Speaker 7 (28:41):
You've heard that out the gates, Yeah, thank you, so, Johnny.

Speaker 1 (28:44):
We like to start every interview the same way, and
it's just to kind of get to know where you
came from, where you're going, Cotton and eyed Joe style questions.

Speaker 9 (28:51):
Okay, so tell us.

Speaker 3 (28:52):
Are you a transplant native to Colorado?

Speaker 9 (28:54):
Oh? Transplant?

Speaker 3 (28:55):
Oh yeah?

Speaker 9 (28:56):
Where you're coming from? Coming from Jersey and New York Man.
So I was out there for first twenty seven, twenty
seven years of my life. Twenty eight years. I lived
in Jersey, born in Jersey on the shore right by
where like the Jersey Shore took place. So I was
there during.

Speaker 3 (29:14):
All that, like the snooky scens.

Speaker 9 (29:15):
Yes, right there, like literally, like they would go into
my restaurants that like I worked at when I was
a kid and ask if they can like hey, can
we have a fight here and stuff like that. So
like that pre planned of shit. But yeah, so that
was awesome. Grew up there, then moved to New York
for like eight years and that was awesome. So then
moved out here. So I've been out here since right

(29:37):
before COVID.

Speaker 3 (29:38):
What brought you out to Colorado?

Speaker 9 (29:39):
Weed and the lifestyle change?

Speaker 3 (29:42):
Yeah, yeah, trying to mix it up.

Speaker 9 (29:45):
And get rid of like getting out of New York
was huge. It's just so expensive for what it is,
and like you live in like a.

Speaker 7 (29:54):
Shoe box and like, so you brought all that shit
to Denver.

Speaker 9 (29:58):
Yeah, it seems like it came and was as soon
as I came, it came here too, which is like
feel bad for people because like most of the people
out here that are natives and like transplants from like
smaller you know, states and stuff like that are dealing
with how expensive.

Speaker 3 (30:15):
That life basically is.

Speaker 9 (30:16):
Yeah, because it's moved. You could see I lived in
Broomfield and the prices were close to New York prices
and I'm like, damn, these people are feeling it, feeling it.

Speaker 1 (30:24):
It's wild, you know, And I think this restaurant maybe
is kind of in a slight ode similarly.

Speaker 3 (30:30):
To you know, what you grew up with.

Speaker 1 (30:32):
You know, we're kind of in a strip mall vibe,
but everyone kind of knows one another. You got waves
of people coming through, grabbing to goes and things of
that nature. So Colorado started to adapt a little bit
to that big city rather than just a meat and
potato town, which you know, our Vada was not ten
fifteen years ago, and now you know, it's bustling. We're
seeing large scale developments going on and things like nature.

(30:55):
But you know, you mentioned your moved for a lifestyle
change as well as to get into the cannabis scene.
And as soon as you'll look over your shoulder, it's
obviously legal in New.

Speaker 3 (31:03):
Jersey and New York.

Speaker 9 (31:04):
It was quick. It was quick.

Speaker 7 (31:05):
I know she liked the Son of a Bitch, but
well it was.

Speaker 9 (31:07):
Good because like it doesn't matter the amount of people
got to get rid of it, Like the amount of
people in New York and New Jersey it's nuts. It's
like everywhere you go it is too much traffic too dense,
and it's like I love being around people and we
love that energy and stuff like that, that vibe, but
like I like it in moderation now that I've gotten older,

(31:29):
So no shit, right, I wanted more back to like
that Jersey Field, but like I don't need to be
by a beach, Like I'm not somebody that like goes
to the beach like that. Yeah, I'm a cool person,
So like I was cool with checking out like another
part of the country I've never been in.

Speaker 3 (31:42):
Dang and welcome to Colorado.

Speaker 1 (31:44):
Honestly, you brought some good things, but you also kind
of like you really kind of found your groove here
in Colorado as well. You know, you've been in the
cannabis scene. We've known each other for damn near five
years now, going on with you know, previous cannabis brands,
you know aforementioned before you found your home at Rocky
I mean, you know, we've fallen in love not only
with your products, but your team and including some of

(32:06):
the new additions that have happened in the last couple
of months.

Speaker 7 (32:08):
But how did you find your way into the Colorado.

Speaker 1 (32:11):
Cannabis industry, because you obviously didn't come from that side.

Speaker 7 (32:15):
What's your expertise?

Speaker 1 (32:17):
Was it just being a pothead stoner from the times?

Speaker 9 (32:22):
I mean, yeah, I was the old school drug dealer, right,
Like you know, I grew up some weed when I
was in New York and New Jersey and like had
my awesome connect Shout out Andy, right, like he was
my old school drug dealer, and like I feel like
you come through that world and you know how good
it was. It's like I wanted to see how it
would be in a full scale seat that's been doing

(32:43):
it for a while, right, And like I have a
sales background, worked at EHL Express for a really long time,
and uh, I knew I can apply those expertise into
this industry and be effective quick. Because let's be real,
like we're all potheads, right, it takes some special beasts
to be able to function high all the time and

(33:04):
sell stuff with like enthusiasm and like bring that vibe sell.
It's not the easiest because like you know, it's a
down er drug, right, Like everybody's kind.

Speaker 1 (33:13):
Of we use medicine as the term on this podcast,
but we do love drugs as well.

Speaker 3 (33:19):
We just don't want to convolute the message. But at
the same time, you're.

Speaker 1 (33:22):
Exactly right, you know, if you're selling something not only
that kind of sells itself, but as the market is
starting to kind of been a little bit more precarious,
whether it's you know, public policy as we've joked about
with legislation over the last couple of weeks.

Speaker 3 (33:34):
Luckily that one was recently shut down.

Speaker 1 (33:36):
But at the same time, you know, it's like it's
a little bit of an officionado's market, Like how did
was it a different selling because like everybody needs pot
in a big city like New York, and it's like
if you know, you know, wha But like.

Speaker 9 (33:52):
You're a chameleon, right, Like that's how you sell weed
to everybody, right, like in New York, in a place
like that, Like I was selling to bodega's and I
was selling to rich people, and I was selling to
board people, right Like, you didn't discriminate who you sold
weed to. So you just had to know how to
mesh in with every vibe, right Like you have to
know how to navigate who's around. And I think that

(34:13):
like that's made me a bet. Knowing how to sell
wed in the in New York made me a better
salesperson than everything, because like you just learn how to
adapt and how you have to treat people across the board.

Speaker 1 (34:25):
So was it an easy transition When you move down here,
You're like, oh shit, I'm selling to a knowledgeable base.
I'm you know, working within an industry that's kind of
tempered as well as it's a little bit like dialed in,
like there's a process.

Speaker 9 (34:39):
I would say like Colorado has been nice in that
way because like people understand weed out here, like they
get it. They're not dumb to what they want, how
they want it, like the quality of products they want,
and that stuff is awesome, right, because you want people
to strive to get the bests. You know. I've worked
at some good places in this industry, and I worked

(35:00):
some bad places, and it makes you appreciate that the
people are quick to be like that sucks and you're
just like, oh awesome, Like you guys get it. Like
not everybody is just like I'm grabbing some weed just
to grab some weed because like I want to get high.
They're like I same way. You like good wine, people
like good eat, and I like selling that. That's what
I think the brands that I represent offer.

Speaker 3 (35:21):
No, You're exactly right, obviously.

Speaker 1 (35:23):
You know, we don't use the B word very often
because it's a subjective verbiage. You know, it's it may
be your in your opinion, this is the best flower,
or the concentrates or cartridges, like, everybody has their own
opinion on that, and we respect some folks opinion on
those things. But you really have found your niche in
a great home working with Maroakei as well as the

(35:44):
new addition of Mighty Mounts coming under the fold. And
some of our you know, longtime listeners probably remember us
having Sean and the fam over on the podcast back
at their Federal location when we were still doing podcast
episodes on location but in growhouses, and so now we
change it up to you know, divy restaurants and fun
little dog.

Speaker 5 (36:02):
You know, I had to channel my Billy Joel for you,
you know, scenes from an Italian restaurant with you today. Yeah,
and then but you know, you found your home with.

Speaker 1 (36:10):
Muranki and y'all are doing the Lord's work over there,
wonderful flower. You know, I think it's gone viral many
times over on the social platforms. You've won accolades and awards,
and you've kind of diversified your portfolio into the new
brand which we've been sucking y'all's dick for. It's called
fat grams. They concentrate cartridges. We love those things to pieces.

(36:31):
And everybody shout out to the fami over at King
of Wings. I know that I can speak to on
behalf of them. They love those bad boys too, And
so I wanted to have you on the podcast to
talk a little bit about the nuances of what's going
on at MURANKI that kind of separates the wheat from
the chaff, because as we see a race to the
bottom with MSOs and things of that nature, y'all have
become kind of the cream of the crop or one

(36:54):
of those brands up there with the GDLs and the
others that are really making a name for themselves with
quality other than hot dog water or a race to
the bottom of the friendliest price. So, like, how has
that been in that nuanced state of like still providing
the best without you know, cutting off your nose despite your.

Speaker 9 (37:11):
Fa I mean, it's a tough net. It's a tough
market to navigate in that way, right, Like you have
to deal with a lot you're dealing with, Like you said,
the race of the bottom is nuts, and it's this
industry has choked a lot of brands into they have
to make decisions to sell product because of expiration date.
It's because of certain things that affect companies in certain ways.

(37:33):
And there's only so much weed. Everybody's gonna smoke, right,
So for us, right like Maraaki brands, Mauraki is our flower,
that's gonna be our top dog always. But like our
fat Rams brand is our new up and coming. That's
the thing we really wanted to focus on when we
bought a lab. We bought Glacier Concentrates a while ago,
so we bought that lab and we really have changed

(37:54):
over what is going on there, and fat Rams is
the clear path forward for that lab. Right, Like it's
awesome we put out. The two gram vape that we
just launched is something that we're really proud of. It's beautiful,
it's you know, we don't there's a lot of people
in this industry that are putting out two gram vapes

(38:14):
or vapes that have like you know, cut with thisslate
and don't tell you and like things like that, and
like we want to make it clear that like we're
putting out quality products. Like you said that are gonna
stand up to it and gonna stand up to like
what is going on in the industry especially. We're trying
to fac Crams is gonna always offer solid pricing. We're
always gonna be competitive across the board because that's what

(38:36):
the brand is. It's fat Crams. It's big, it's bulk,
it's it's the vibe of it is to be you know,
a little bit extra, a little bit in your face
in that way. So make it big and bulky. So
that's a two gram vape. We don't offer a one
gram option. You can find it at you know, all
the roots are X's terror Pins, all the Agattis and

(38:56):
stuff like that. You'll also find out shore and stuff. So,
like there's some good stores that are carrying it, pushing it.
It's a quality product. I think that, like you know,
bringing in Mighty Mouths under our belt too, has just
diversified our portfolio. Now we have Rosin. Who doesn't love Rosin?
I mean that puts us in a different category. I

(39:17):
think now that we have like some of the top
flower I think in this industry.

Speaker 7 (39:21):
As well as a new batch of genetics.

Speaker 9 (39:23):
Yeah, it gives us oh my god versatility.

Speaker 2 (39:26):
Ooh.

Speaker 9 (39:26):
The genetics that they brought over is the libraries nuts,
Like it has some of the like some cuts that
are twenty one years old that are putting out some
of the best quality strains in rosin in the sense
of like a papaya where it's like it's the original
cut up papaya, like going on, like that's crazy, Like
it's twenty one years old. Like it's so cool that

(39:47):
we have some genetics that are definitely like different, awesome unique.
Our portfolio now has eighty different unique genetics in there
that like, you know, they come from all over. We're
popping them from great breeders and things like that. But
you know, we're sourcing everything that we're trying to find
and we're trying to have differentiation, but also catered to

(40:09):
some old heads too. We got our sour diesel, which
is like one of the best in this industry. I think,
like it's hard to like, like you said, it's hard
to say anything's the best, right, like because you're going
up against amazing other growers and companies, right, but.

Speaker 1 (40:23):
There's other people's opinions and yeah, yeah, yeah, just started
kind of a race to the bottom. So it's like
quality is taking a side step.

Speaker 3 (40:31):
But do you want these additional plates or those little worms.
These little guys will work anything else I grab right now.
We're going to keep working a way through the menu.

Speaker 7 (40:40):
Enjoy it, thank you.

Speaker 2 (40:42):
Okay.

Speaker 1 (40:42):
So, like you know, you mentioned you like zelling weed
to people that like weed, and you know it shows
and y'all's product that y'all go above and beyond both
in quality as well as but still making approachable so
you don't price yourselves out of the market.

Speaker 10 (40:54):
But you're not trying to be the Live Wells.

Speaker 1 (40:56):
Offshoot brands are the folks from Schwazi there, whatever theirs
are called.

Speaker 3 (41:02):
I forget. It's been over a year. May spends the
rest in peace. We miss you, dearly brother.

Speaker 1 (41:06):
But at the same time, you know, what we've seen
across the country, especially with legalization, it's like cartridges and
edibles have become kind of more of a mainstream for
those that are you know, maybe the parents that put
their kids down and just want to go grab the
thing out of the song, or like even the you know,
the kids that maybe shouldn't be But like you know,
it's like it's the approachability aspect and.

Speaker 7 (41:28):
So the fat grams does play into that?

Speaker 3 (41:30):
Am I doing it? At the two gram?

Speaker 1 (41:32):
You may eliminate maybe repeat visitors for the casual consumer.

Speaker 7 (41:36):
How of y'all had to juggle like those decisions for
your brand.

Speaker 1 (41:39):
It's like, we want to make sure that we keep
those folks coming back for our products. But at the
same time, we're not trying to bleed you dry or
make our carts run fast. Like I've still got one
from New Year's Eve that I'm puffing on. Albeit it's
been a long couple months. Shout out to our friends
at Novay. They gave us some dinner mints. So I
kind of juggle the casual consumption, but a lot of
folks are kind of that market now.

Speaker 9 (42:01):
Do so for us? Like right like we we look
at the consumption, how people consume, right, Like the vapes
have gone up. Vapes are, you know, probably one of
the top selling things across all markets in the country
when it comes to cannabis at this point. And knowing that, yeah,

(42:23):
knowing knowing that where this industry is going and where
young kids are going or where you know, how it
is like you want to go on a ball.

Speaker 10 (42:33):
We're not talking about sixteen year olds. We're talking like
twenty two year olds, the kids that are.

Speaker 9 (42:36):
Yeah, and like coming up out of college and stuff
like that.

Speaker 1 (42:39):
It's like people that are also strapped for cash that
aren't like making you know, residual income.

Speaker 3 (42:43):
That's like we still want to capture that market.

Speaker 9 (42:45):
Yeah, So like for a lot of people, like buying
an ounce of lead is it's expensive, Like sometimes it's
still expensive with how the how the world is and
how expensive everything is, the disposable income isn't the same
across where it used to be, right, So, like you
want to cater to people like you can get high
on a good budget friendly price, and like that's why
we offer it in a bulk option where it's like hey, listen,

(43:08):
like it might be a little bit more right now,
but you're saving across the board because this is coming
in at a price usually is around like sixty sixty
five dollars where you're just like, wow, this is this
is so approachable. This is like good for our brand,
This is good for me as a person as a consumer,
Like I am happy to consume a two G bait

(43:30):
that sells fast and as tasty as.

Speaker 1 (43:32):
Fuck, I mean, and that's you know, taste and quality
is like people will go out of their way.

Speaker 3 (43:39):
We've seen it the.

Speaker 1 (43:41):
You know, the proof is in the pudding, Like people
will go out of their way for a quality ingredient,
a quality product, whether it's pizza, whether it's you know.

Speaker 10 (43:48):
A wonderful happy hour like whatever.

Speaker 9 (43:50):
It may be.

Speaker 7 (43:51):
By the way, the Monzarelli sticks, y'all had a wonderful pool.

Speaker 1 (43:53):
They're kind of closer to the Arby style, but they
gave it a good fry to it, so it's got
some oomph on the outside. And the red sauce, y'all.
Randy's is known for their red sauce, good old school
of Italian vibes. We're here at the happy hour window
and we are easily the.

Speaker 3 (44:08):
Youngest folks here.

Speaker 1 (44:10):
Yeah, you know that's what But yes, thing about you know,
like you were talking about sour diesel and these ogs
in the scene, so you'll haven't lost your way by.

Speaker 7 (44:19):
Still trying to appeal to the new folks.

Speaker 1 (44:21):
So like we see folks doing fruit punch and razzle,
madazzle and dazzle and blazzles.

Speaker 7 (44:26):
Sounds like I'm doing your Yeah, but you.

Speaker 1 (44:30):
Know, like the market is ever changing, both in terms
of quality, cost as well as what you know, trends
and demands are.

Speaker 7 (44:37):
What do y'all see for twenty twenty five? What are
we forecasting?

Speaker 1 (44:41):
Obviously you've launched this you know cartridge that makes it
great for I'm not gonna condone it, but if you
are going to travel to places like Spain, Portugal, France,
it's an easy carry.

Speaker 9 (44:51):
Oh it's so small, it's i mean that's what shiny
impacts a punch, right, That's what she said. Yeah, so
like that's what you want and like vape and like
it's easy. It's universal charging in the sense of it's
the USBC things like that. But for upcoming we see
where the market's going and we see like that's why
we're investing big time on these vapes. That's why we're

(45:14):
investing big times on pre rolls. It's a you know,
pre roll infused pre rolls are the you know, the
next step for everybody where everybody's going.

Speaker 7 (45:23):
How far on you know, like a finger sized joint?

Speaker 1 (45:26):
Can you smoke to yourself and still be coherent and
not just be like a dragon bag of share?

Speaker 9 (45:31):
Because yeah, that's I'm like a finger I'm not I'm
not a fair judge right, because like I'll smoke multiple
joints and keep going right like I've been. I was
rolling up blunts back in the day. I'm in right,
that's like that's what we do.

Speaker 7 (45:44):
Like, no, it's like watching the bombs hit your throat.

Speaker 3 (45:48):
When you hit those fire.

Speaker 9 (45:49):
I'll give my drug dealer, you know, a credit bag
in the day, my medicine dealers, some credit bag of
the day, right, like he was throwing down some fire
and to the point where.

Speaker 1 (45:58):
Princes of Mississippi and New Jersey slash, oh, well, he
was going to he was going.

Speaker 9 (46:02):
To Cali and getting a shipped.

Speaker 1 (46:03):
We used to say, like everything came from Colorado. Golden
Goat was the god.

Speaker 3 (46:07):
At the time.

Speaker 9 (46:08):
It was sour d back then, and it's still sour
d in my life. Like it's crazy because like sour
d then from Cali was like what everybody was looking for.
And like my guy was like going out there getting
the taking road trips out there, getting packages sent It
was crazy shit, man, Like you were in I was
in college just getting shit sent to me, and I'm like,
what the fuck is going on?

Speaker 7 (46:28):
I mean, it was a different day and age, different man.

Speaker 3 (46:30):
We were used to get worried all the time.

Speaker 1 (46:32):
But you know, like y'all have done some really cool
things and while the city seems to have done everything
in their power to really submarine or industry. And I
say hour as someone who used to work in the
cannabis space and now it's kind of fully focused on
the food.

Speaker 10 (46:44):
Because I saw the writing on the wall.

Speaker 1 (46:47):
You know, marketing dollars are a little bit down for
cannabis brands. We're trying to do things with you know,
less is more in terms of staff.

Speaker 7 (46:54):
Sales teams and things that nature. But y'all are investing.

Speaker 1 (46:57):
In the future, you know, teaming up with Aarond and
the fam Serious Social Club. We had him on the
podcast just as they were about to launch, you know,
the brand grand opening two weeks ago.

Speaker 7 (47:07):
Y'all's Flower is one of those brands that's working with it.

Speaker 9 (47:10):
Correct, Yeah, that's well, we're one of the house brands.
We're one of the main brands in there. He's great.
The company, the vision there is awesome, and like we
want to be a part of things that are like that, right,
Like yeah, great, can get and can I get a parice?

Speaker 10 (47:26):
Do y'all have one?

Speaker 3 (47:27):
Paroni?

Speaker 9 (47:27):
Sorry?

Speaker 5 (47:28):
So sorry?

Speaker 3 (47:29):
I was singing in the Italian restaurant.

Speaker 7 (47:31):
I was like, time out, did you want to with
that model? People will be laughing at me for that one.

Speaker 9 (47:37):
Yeah, I'm regular.

Speaker 10 (47:39):
I was like, uh, I was like, why does that
sound weird?

Speaker 9 (47:42):
Paris?

Speaker 7 (47:43):
Yeah, I was like Italian restaurant and Tennessee shout out
to Christ.

Speaker 3 (47:47):
Back to the conversation at hand, though, like y'all.

Speaker 1 (47:49):
Are doing some investing, not only in the community, but
y'all are you know, trying to be you know ingraciate yourself,
make sure your name brand like the g d ls
and like what Veritas was before Cookies.

Speaker 9 (48:02):
Ruined, you know, things like that they would good back
in the day. Man, good guys. Yeah. Man. So, like
we we realize how big community is, and it's like,
you know, partnering with like hopefully you'll hear it on
a future podcast with Sean or something so he can
explain more about what's going on with Mighty Melts and

(48:22):
things like that. Why he's over with us, But like,
you know, we're excited that we have him in house,
and it's like having like he's such a like proponent
of just like pushing community and making sure everybody's around
and like getting everybody hyped on great products. Great you know,
we want to see this industry move forward and not

(48:44):
backwards where it's like I'm pretty sure that that vote
on that terrible thing happened and that's gone, gone, gone, right,
So like now we're finally focused back on hopefully the
next vote is on to up the up the volume
of what people can buy and get it up to
two ounces, because let's be real, when you go into
places and every ounce deal is an ounce, you buy

(49:07):
the ounce and you don't buy anything else. Yeah, because
your cap Yeah, your capped. It's just being capped. Is
just it's killed. It kills.

Speaker 1 (49:13):
And it feels like the city or the city, the
state has really handcuffed the cannabis industry.

Speaker 7 (49:19):
And I've said this many times before.

Speaker 1 (49:21):
Obviously, you know, you and I used to do those
private dinners together and things of that nature.

Speaker 3 (49:27):
But we had people, you know.

Speaker 10 (49:28):
Calling the city trying to report us.

Speaker 1 (49:30):
And then you try to see how like it took aaron,
tooth and nail to get that plan, you know, to
get the permitting.

Speaker 9 (49:36):
Oh man, they had to jump through so.

Speaker 1 (49:38):
Many hoops it makes it almost not worth while to
get in the industry.

Speaker 9 (49:43):
Now I blessed him for what he went through to
do what he's doing, because it is so hard and
you have to really have a passion and a vision
to push through what he had to deal with, because
it's just so overwhelming. Like the amount of money he
how to invest in just an h VAC unit is

(50:04):
just nuts to like put on a good clean environment
for it to be acceptable to the to the city
of Denver. And like, don't get me wrong, like I
I get reasoning for that because we don't allow cigarettes
and buildings and things like that, and like they can
make that argument, but it's what it's there for. There's

(50:24):
bars for a reason, there's a consumption lounge for a reason.
If you try and you know, hamstring them that way,
it's it makes it almost impossible to have a sustainable business.

Speaker 1 (50:35):
And you know, and shout out to Dwayne over at,
Oh my god, yeah, totally, he got dang with fines
and was told to appeal up here in court. Like,
you know, it seems like they've done zero favors for
the businesses in the community and whomever's in charge of
this operation at the MED And I can say this
much more colorfully and casually now that I'm not hands

(50:56):
on in the industry or working in trying they fucked
everything up.

Speaker 9 (51:01):
I love then I can't say they're my friends. We
used to be.

Speaker 1 (51:06):
Beating all of the cannabis industry, like people would fly
out here to try our things, to come do a
weekend surrounded by this kind of cannabis tourism.

Speaker 3 (51:16):
And we've totally shipped the bed.

Speaker 7 (51:17):
You know, now we have cafes in California.

Speaker 3 (51:19):
Oh, Vegas is hurting.

Speaker 1 (51:21):
But at the same time, they have smoke friendly dispensaries
like Planet fucking seventy seven or Yeah, New York, New
Jersey have dining concepts, Like we have shipped the bed completely,
but we still have a couple of people that are
flag bearers for our community.

Speaker 9 (51:36):
You guys are trying I give you, I give you,
I give Dwayne. I well, yeah, all you guys are
trying your ass off to like make something real in
the space that is crying for it, because it's real.
It's like it, and they can try and suppress it
as much as they want, but it's a real space

(51:57):
that's gonna exist in this state illegally or legally. If
they wanted to write like it's gonna happen.

Speaker 1 (52:04):
And that's some of the argument is that you know,
with harder restrictions or regulations, it makes the black market
thrive more because if you drive up the calls based
off of the.

Speaker 7 (52:13):
Taxes, like you're Illinois, then it makes your black markets thrive.

Speaker 1 (52:17):
Yeah, but then you see folks like Missouri who have
gone double platinum.

Speaker 3 (52:21):
They went wreck med.

Speaker 7 (52:22):
At the same time, and businesses have flocked to there.

Speaker 10 (52:25):
They've generated lettany you know.

Speaker 3 (52:27):
Bookoo revenue for the state.

Speaker 7 (52:30):
But we seemed to kind of miss that boat.

Speaker 1 (52:32):
And then you know, the city and the state have
kind of really done a disservice to a lot of
parts of the hospitality industry, which I won't go into
here or now, because we've done that seventy five times.

Speaker 9 (52:43):
So like I got to ask you, well, why does
Paula show up at these things, put on a happy
face and then turns around and doesn't help push through
the things that we need, you know, because he does it,
Because wasn't he there for the ribbon companies and cutting
ceremony at Tetra. Like when you go to these things,
like you need to support the people that are behind it.

Speaker 1 (53:04):
No, I think that's part of it, but there's also
this level of like backdoor money, Like we had the
guys from Jars Cannabis on last year and it's like, well,
we're not a consumption friendly state, but we have all
these people casually smoking in Civic Center Park and it's
like how much money do they have to back door pay?

Speaker 7 (53:21):
And it just it brings ire as well as a
lot of questions.

Speaker 10 (53:25):
It's like, so is it just a pay for play situation?

Speaker 3 (53:28):
And if that's the case, we.

Speaker 7 (53:30):
See why people like Schwaz and them thrive, and.

Speaker 1 (53:32):
We'll see why all these mom and pops are losing
their foothold and these smaller batched businesses that are now
like going in under the umbrella of another brand Stone
Neputite is pretty much.

Speaker 3 (53:43):
That freeat Dendrid this point.

Speaker 10 (53:45):
That's all the riding on the walls like I can because.

Speaker 1 (53:48):
The industry was it's crippled, but y'all have still found
a niche, an avenue and a streamlined path to provide
great products.

Speaker 3 (53:56):
At a friendly price point. So I'm just always.

Speaker 1 (54:00):
Really curious, like how much air is left in this
balloon or is it gonna pomp or are we just
banking on like it's tied to a rope and tied.

Speaker 9 (54:09):
To a as in an industry itself. Yeah, yeah, I mean,
like I think it's at a point where with all
the legislation legislation over the last few years that have
changed things. I mean Colorado Springs being like getting that
up and running actually is gonna probably help a little bit.
I will think that, like it'll help the industry itself

(54:31):
out here in Colorado. But you're still at a place
where there's gonna be a lot of hurt before it
gets better. And like it's sad to see, but there's
just some brands there that are not gonna be able
to make it through this time period where the race
to the bottom has gotten to the bottom. I don't
know how many brands can go lower than what they're going.

Speaker 3 (54:52):
No, you're exactly right.

Speaker 1 (54:53):
And we're starting to see more restaurants or restaurants, We're
starting to see more brands either fold or get balled
out for pennies on the doll and that's just happening
across not only a state but the country, especially as
we kind of start to see a recession with combo
with a record of inflation and the fact that we
have a dumb ass for a president that's not helping

(55:14):
anything when it comes to like people's retirement funds or
you know.

Speaker 3 (55:17):
Their take home pay and things of that nature.

Speaker 1 (55:20):
So I'll lead this last question before we dive into
the personal stuff.

Speaker 3 (55:26):
What is your.

Speaker 7 (55:27):
Hope for the cannabis industry nationwide?

Speaker 1 (55:30):
Because oftentimes people just jump to, oh, why don't you
to legalize it generally? But then it sounds like, you know,
we're just waiting on politicians to get their fingers in
the pie before that goes about. And it may be
that you know this administration and does not matter, But
what is your hope or what do you expect to
see in the coming months or year that would relate
to this conversation and how the industry get thrive and

(55:53):
become maybe mainstream, like your alcohol is your e SIGs
and your tobaccos.

Speaker 9 (55:58):
So we're there, right. I think it's happening.

Speaker 3 (56:00):
Right.

Speaker 9 (56:01):
It's hard to go back, can't go back where we're at,
all these states, everything opening up. I don't know if
it'll change in this presidency, but like it'll get federally
legalized at some point here. Cross border trade will happen.
Cross border trade will then that will change everything, like right,
so like it's the writing's on the wall. It's gonna

(56:23):
happen eventually, but I would say five to ten years
out on that.

Speaker 3 (56:27):
You know.

Speaker 9 (56:27):
But like each state and like all these brands here
and each like you need some people that are passionate
about weed. Like if your owners aren't, you're gonna have
bad brands, Like you're gonna have things that are just
sold to be sold because they think that there's tons
of money to be made in weed and there's just not,
Like it's just not.

Speaker 3 (56:44):
Those days are gone.

Speaker 9 (56:45):
Yeah, those days are gone. They're like, don't get me wrong,
it was really nice in the beginning. And each state
is always gonna be nice in the beginning. But everybody's
gonna go through their hurt. Everybody's gonna go through their
downturn because everybody over over licenses and then overproduces.

Speaker 1 (56:59):
It's like what Oklahoma did. Yeah, they're saturated the point.
But it also you know, New Mexico going legal literally
crippled a whole town of interstate commerce that was federally integle.
But like you said, like it's bound to happen, and
that may spur some kind of you know, diplomacy and
you know, con I guess capitalism for it. But at
the same time, like you said, there's no way to

(57:22):
go back. I would be careful because I mean, with
this Supreme Court and with these fucking Nazis in the House,
it could.

Speaker 7 (57:28):
Very well happen to make it closer to Handsmaid Tale
than you think.

Speaker 9 (57:32):
It's so like, I get what you're saying, and I yeah, yeah, no, no, no,
I get what you're saying, though, like it is there.
The country is a little scarier than what it used
to be, and especially for pot right, Like, it's just
a little bit scarier. But these states are so indebted
to these tax revenues that they're never gonna get rid
of it. The tax coming from it is too important

(57:54):
to the life of the states at this point that
have have it in place. It can't go backwards.

Speaker 3 (58:00):
You're exactly right.

Speaker 1 (58:01):
And you know, it's like you'll probably see it at
a fair level once they realize how they can plice it,
how they can make their profits.

Speaker 3 (58:07):
Yeah, that's what politicians do.

Speaker 7 (58:09):
Yeah, but no, yeah, I was kind of more in jest,
but you're right.

Speaker 1 (58:12):
So, I mean you've kind of given us a pretty
solid forecast a little bit of optimism and.

Speaker 9 (58:16):
Given us optimistic. Yeah you should mean you're an optimist,
an optimistic person I used to be. Come on like
it's lost, it's a sparkle in there's I So what
this has created, this downturn has created the opportunity for
new owners to come into this industry at a cheaper
price that are passionate about products. So and I do

(58:39):
see more people getting in the industry that are actually
passionate about pot Like my owner gym dude's a he
loves rosinhead like you know, like he's gonna smoke any
of the best ros and he can get his hands
on Like that's just like why Mighty Mouth came about
our our to come into under or or you know,
I'm like, there's just like these things that matter to

(59:03):
You're gonna find more and more people that are. That's
what's gonna hold up this industry. The right way is
if you get people that are actually passionate about what
we're making and you can't have just everything. Be like, yo,
let me make you a disolate cart at a penny
and you sell it for five bucks, Like you can't
have all that? Don't get me wrong, there's a place for.

Speaker 10 (59:23):
It, exactly right, and we won't smirch them.

Speaker 9 (59:26):
Yeah, I love dissolate, love love them all. Like we
we we will eventually make a disolate cart probably right, Like,
but we're realistic with like we want to make good
things too, Like we want people to love our brands
and our products because we're passionate about what we make.
And I think that's like why we've always gotten really

(59:48):
along with you is because you're passionate about good things too,
Like that's why you go find good food, That's why
you go find good brands and good weed brands to
work with and good stuff like that, because you want
to highlight good shit.

Speaker 3 (01:00:00):
No, you're exactly right.

Speaker 1 (01:00:01):
And I think you know you mentioned it, like you
need those pillars not only in a local community, but
in an industry wide. Like when we saw that push
for Florida's legalization, it was mightily backed by these large
cannabis brands that weren't really worried about the product that
they were putting out, but the revenue that was could
be generated.

Speaker 3 (01:00:22):
Off of it.

Speaker 1 (01:00:23):
So maybe, like you know, water finds its level and
we start to see that water kind of rise and
lift all.

Speaker 3 (01:00:29):
Of the boats, but it will require more folks like you.

Speaker 1 (01:00:32):
Jim, Aaron, Dwayne and Linney of other brands that are
doing the lord's work of providing a quality product or
service for a friendly price point, especially in this day
and age. Oh yeah, I appreciate you taking the time
to chat as we dive into some snacks. That leads
me to the personal act, the personal asks the day.

(01:00:52):
Sorry that PIRONI got to my head a little bit,
a little bubble.

Speaker 2 (01:00:57):
So these are just some.

Speaker 1 (01:00:58):
Fun questions we like to ask all our guests at
the end of it to kind of like bring down
the vibe before we.

Speaker 7 (01:01:04):
Dive into those questions.

Speaker 1 (01:01:05):
Can you give everybody how can they find where your
products may be sold?

Speaker 10 (01:01:09):
Your social handles, et cetera, et cetera.

Speaker 9 (01:01:11):
Yees, So Fat Rams Underscore CEO is gonna be our
fat Rams handle on i G. Then then we have
a Maroccy Brands Underscore ce O on I G as well,
and you know Mighty Melts is there as well. Then stores.
I mean, we're we're in all the schwazes. We're in
all the agattis, the Golden Meds, the meccas, you know,

(01:01:35):
the lake shores, the solid meds. So we're across a
lot of brands. We've gotten into a lot of new
stores of Roots are exs things like that, so you
can find us in a lot of places. The vapes, though,
our our two gram live resent all in one vape,
you can find it in all gottis, you can find

(01:01:57):
it at all Roots are ex'es all the dad. Yeah,
I would say that that's like, you know, a big
roundup of like who's who's supporting us, and like you know,
we want to always make sure we're supporting those brands.
And we really appreciate everybody that does sell our products.
So if any of your stores aren't selling our products,
just ask them to sell it and we'll we'll get

(01:02:19):
in contact with.

Speaker 3 (01:02:20):
Them about it being look at that great pitch John.

Speaker 1 (01:02:22):
Okay, So now people are gonna find out if you're
full of shit or full of cheese.

Speaker 10 (01:02:27):
This first question is our appetizer question.

Speaker 6 (01:02:29):
As the restaurant fills up with happy hour heroes and
blue hairs for the early bird special, what is if
you were an appetizer on a menu, not necessarily Randy's
because it is mainly.

Speaker 1 (01:02:40):
Italian Italian, what is your what appetizer would you use.

Speaker 9 (01:02:44):
I'm a potato skin. There's no question. Why potato skin.
I'm gonna meat and potatoes. Yeah, so it's it's the best.
It's my favorite appetizer. It's the best appetizer if it's
done right, It's just epic. It's you could get bacon, cheese, potato.
It's a perfect little bite. Sour cream, chive. Can't beat it.

Speaker 3 (01:03:07):
I love it.

Speaker 10 (01:03:08):
If you were a dinosaur, what dinosaur would be?

Speaker 9 (01:03:14):
Hm hmm, it's all right if you're not as what
was Little Foot?

Speaker 3 (01:03:18):
It was like a young broc.

Speaker 9 (01:03:21):
Yeah, that shout out to our land before time, Before Time.

Speaker 7 (01:03:26):
There was like eleven of those movies, and Sarah was
a bit yo.

Speaker 9 (01:03:29):
The first two I remember really good, but then after
that it started getting wild.

Speaker 3 (01:03:34):
Watched the first one.

Speaker 7 (01:03:35):
Not too to me long ago, and I was like, man,
she treats him like track.

Speaker 4 (01:03:38):
Bad.

Speaker 1 (01:03:39):
Well movie, try Sarah tops Sarah got it. It took
me seconds, but I get it now. Yeah, okay, so
this next one, obviously we're here at Randy's. It's a
wonderful little dive. Evert at our Vada. Where's your happy hour?

Speaker 9 (01:03:54):
Like?

Speaker 1 (01:03:54):
I know you you love a good beer as much
as the as a good bowl if you were going
out after a day's work, you know, where have you
found that is a place that calls.

Speaker 3 (01:04:03):
Him to eat?

Speaker 9 (01:04:04):
Honestly? King of Wings man, I'll throw it out to them,
man like. They make it feel real good. The vibes
there are just insane. They let you vibe out pretty
hard and like good food, good you know, good people.
You never feel like it's like an uptight crowd, even
if they're selling good food. I love when they do

(01:04:25):
their little like pop up nights where it's like either
the burgers or like steak Night, Steak Night, Like that's
awesome too, So like yeah, for like what they do,
man like, it's so solid, I would say them. Or
what else is over here? There's some good spots over here?
The what's the there's a Chinese place down that way?

(01:04:49):
Haven't Dragon Classic ourvod Is staple? Okay, well I'll.

Speaker 10 (01:04:53):
Give them, I'll give a checkout.

Speaker 1 (01:04:55):
So that leads me to my last question before we
do the final front two of the evening. You're you're
your kN East Coast guy. You know, what's your breakfast sandwich?
And can you get a fix here in Colorado?

Speaker 9 (01:05:08):
So it's I'm the luckiest, Like I did not realize
there's luckily, luckily enough of people from Jersey out here
that make sure pork roll is sold.

Speaker 3 (01:05:18):
So it's Taylor and Am and Taylor.

Speaker 9 (01:05:20):
It's pork roles. But is you know we're not gonna
do the South Jersey North Jersey thing here.

Speaker 1 (01:05:27):
Sloppy is ground beef with a tomato based Yeah, sauce,
that's fine.

Speaker 7 (01:05:32):
S Jersey can suck my dick from the back.

Speaker 9 (01:05:35):
Taylor, Han's the brand. Pork roll is what it is.

Speaker 3 (01:05:38):
Okay, that's fair.

Speaker 9 (01:05:39):
Where do you get your So there's the Button Rock
Kennon sALS, Button Rock Bakery or something like that, and
the Lafayette and then also Rosenbergs. They sell porkole sandwiches
sous so, like any porkole sandwiches, like the porkrel sandwich.
What's yours?

Speaker 1 (01:05:56):
So I grew up in the Southeast, so we were
kind of like salt such biscuit or a chicken biscuit
on ales. Yeah, well we had it like in college,
but like growing up, we weren't a big Bojangles. It
was like the Parties, which is Carl's Junior Round, but
now it's Mama Joe's the new spot on Colfax. Chris
was talking about them on the podcast a couple of
weeks ago. They were a food truck. They do barbecue

(01:06:19):
and like bait biscuits, chicken with biscuit and.

Speaker 3 (01:06:24):
A cool slow.

Speaker 10 (01:06:25):
So that's the closest thing we get to home in
terms of Southern like breakfast and then coming.

Speaker 1 (01:06:31):
I'm sure they are, but Popeye's is my bread and butter,
and I don't trust on any of the cages restaurants
in town.

Speaker 7 (01:06:39):
The closest thing I can get to a good Southern
like meat and three is.

Speaker 1 (01:06:46):
Blazon chicken check two over there in park Hill, okayful
catfish platter.

Speaker 7 (01:06:52):
You can get a meat and two signs.

Speaker 3 (01:06:54):
It's wonderful.

Speaker 9 (01:06:55):
That's like, that's where I go when the old school
like you want.

Speaker 1 (01:07:00):
Yeah, like when I'm feeling like Nostallsia need to bite
of home.

Speaker 9 (01:07:05):
That mine's portor literally is mine.

Speaker 1 (01:07:07):
I had to cook Cajun food at home because all
the Cajun restaurants here suck badly.

Speaker 9 (01:07:12):
Like I mean that I was surprised with, Like there
is a lot of good Italian sauces out here. Yeah,
I can't say there's the best pizza out here that's
fair and even this pizza this is pretty solid.

Speaker 3 (01:07:23):
Yeah, I mean it's like blue Jobs still very good.

Speaker 9 (01:07:27):
Yeah, but like, yeah, I would say that place Rosalies
is like, yeah, that's the closest to back home pizza
that I've found out here. There's a couple of good
destroyed Detroit styles out here. I like them too.

Speaker 7 (01:07:42):
I mean, you never seem to snob every time we
go out.

Speaker 9 (01:07:44):
You're like, fuck, you know Pizo's pizza, right, Like, like
I'm always gonna say yes to pizza and then like
I'm good with thumbster trash food, but I'm a high
end food snap too.

Speaker 3 (01:07:54):
Yeah, Like who doesn't.

Speaker 9 (01:07:56):
Tab any day? I'll go to Tavernana tomorrow.

Speaker 3 (01:08:00):
Is that Okay?

Speaker 9 (01:08:01):
So loves it.

Speaker 3 (01:08:05):
It's his best everything.

Speaker 10 (01:08:08):
How can you not love it?

Speaker 1 (01:08:09):
It's they do the lord's work, excellent, wineless, April's customer service,
and I mean.

Speaker 9 (01:08:14):
The food is just a killer, it really is.

Speaker 1 (01:08:17):
Okay, So, John, You've been a wonderful guest. Thank you
for sitting down with me for a slice a beer.
You can hear the bubbles coming from the parent.

Speaker 9 (01:08:26):
If you guys have been hearing that.

Speaker 7 (01:08:27):
They can hear the blue hair is getting in the background.

Speaker 1 (01:08:29):
So it's perfect time. Punk's about to drop. Let's have
some fun this evening. Last question of the night. Let's
say you had a long night.

Speaker 7 (01:08:37):
Maybe you're pounding the pavement a lot of windshield time.

Speaker 1 (01:08:40):
You were able to eat, but then you got home,
You're about to get baked, sit down on the couch
and enjoy that guilty pleasure snack.

Speaker 3 (01:08:48):
What is the old reliable that's.

Speaker 1 (01:08:50):
Always available on the fridge, the freezer, the pantry that
you just can always lean on.

Speaker 3 (01:08:57):
You know it's gonna be there for you. You've had
it on for it forever.

Speaker 9 (01:09:02):
Uh So a joint, right, Definitely a joint right. So
I'm gonna do that with any type of like pretzel,
I'm a pretzel like dots or like I want no no, no, yeah,
I want sour dough, big thick crunch pretzel like the

(01:09:23):
old school, like big baseball, Yeah I want yeah.

Speaker 5 (01:09:27):
Okay, So do you keep those on hand and on
hand old golds like big boys, big boys on hand?

Speaker 7 (01:09:33):
Just like medium size, like the size of a fist.

Speaker 9 (01:09:37):
Yay, you can't. I mean, like I'm not gonna like, yeah,
I'm not naked twist. Yeah, I'm doing that, but like, yes,
I definitely want a big pretzel, like pretzels are like
peak and then maybe like it's girls cout cookie season
right now. Thin mint.

Speaker 1 (01:09:54):
I feel like the thin mint was something we loved
in the freezer growing up, but nowadays I've kind of
lost my.

Speaker 9 (01:09:59):
Love actually regained my love for it.

Speaker 10 (01:10:02):
You had a lot I went.

Speaker 9 (01:10:03):
I went from Samoa, the coconut chip, Yeah, I want
that one forever, and then recently back to the thin
min after Like I feel like age has brought me
back to like just a little chocolate, a little mint,
little min do you keep freezer finished my night? Like
that's the go to bed sack kind of deal.

Speaker 3 (01:10:24):
Mine's tag along all day. The peanut butter.

Speaker 9 (01:10:29):
That's a it's one that's a home run, Like come on, man,
like you're you're that's a I'll give you that. That's
a good one. Yeah, And that's just like your chocolate. Though.
Do you have like a chip that you keep around?
Like I have to have like a chip because sometimes
I need like that salt, salty, salty.

Speaker 1 (01:10:45):
I've been big on making my own dips recently since
I'm not allowed in places that don't have kitchens because
their front of her staff is still.

Speaker 3 (01:10:53):
Mad at me.

Speaker 1 (01:10:54):
So I've been making a ton of dips, like I
made a blue crab dip recently, which was great with
a clo upcracker. But my go to is a cringe,
a French onion dip with a ruffle, just plain in
the air.

Speaker 7 (01:11:06):
I mean I caramelized the onions on my own, chomping.

Speaker 9 (01:11:08):
Oh it's easy.

Speaker 7 (01:11:11):
It's so fucking good. I'll bring you a little dish yourself.

Speaker 3 (01:11:15):
Yeah, it's so good.

Speaker 7 (01:11:16):
It's so much better than because it has like bits.

Speaker 9 (01:11:19):
Of onion dip mix with sour cream and mixed that
that's pretty fair game.

Speaker 1 (01:11:26):
We do it with caramelized onions sour cream or are
you trying to use Greek yogurt and shout.

Speaker 7 (01:11:32):
Of sour cream?

Speaker 1 (01:11:32):
But either stuff and then a little cream cheese and
I hit it with so much fucking seasoning and woosh
that it's got a little more depth and flavor.

Speaker 9 (01:11:40):
And you use like an old like.

Speaker 1 (01:11:44):
Yeah, so Tony saschiat was our go to growing up,
But Slap your Mama is a tried and true, a
little less salty and a little bit more bang for
your bizazz to Okay, So, but I have like a
litany differ and hot sauces and cagencies.

Speaker 9 (01:12:01):
I do like that, like you're where you're from actually
cares about some flavor. There is Southern parts that are
just like yeah, yeah, you.

Speaker 1 (01:12:12):
Get them George Nashville, and it's like, oh yeah, you know,
we do fish and chips and it's just like tartar
sauce on the facisco.

Speaker 9 (01:12:18):
Gross. It's like that whole area is just so gross
with food.

Speaker 3 (01:12:22):
It's just bland.

Speaker 9 (01:12:23):
It's just like the most generic.

Speaker 7 (01:12:26):
It's a lot of the American community.

Speaker 3 (01:12:29):
In the South has a lot of that soul. Oh yeah,
and they cook with flavor and purpose.

Speaker 5 (01:12:34):
Whereas if it was left to the you know, Marco
Rubios and the people that you know, the Roger Wickers
of the world, then yeah, we would all be screwed.

Speaker 3 (01:12:43):
And yeah, but there's a little bit.

Speaker 1 (01:12:45):
You know, the South has got a lot of great
food and a lot of unhealthy practices, and for them.

Speaker 9 (01:12:50):
We all have healthy practices. Let's be real.

Speaker 1 (01:12:52):
Let's let's go ahead a scooter and maybe uh smoke
a doink and have ourselves today.

Speaker 7 (01:12:58):
John, thank you so much for taking the task chat
with us today.

Speaker 9 (01:13:01):
Thank you, cat I appreciate this. This is awesome.

Speaker 7 (01:13:03):
Hey, round of beers on me. Let's get some boiler
makers Until next episode, y'all, stay high, stay hungry.

Speaker 3 (01:13:09):
Cheers,

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