October 1, 2025 • 29 mins
On today's episode we shift gears from food to cannabis to discuss the current state of the industry. From mature markets to up & comers, there's new brands on the scene but some long last legacy companies are still pumping out product across the country. We sit down with National Lab Director and Chief of Product Development at Rove Cannabis, Ivo Knehnetsky to discuss how the industry has changed and what's on the horizon.
Former Chef turned Cannabis Professional? A perfect guest for this podcast. We talk about it all! Tune in & Seek on Ivo's products that have hit shelves in Colorado this season!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Former Chef turned Cannabis Professional? A perfect guest for this podcast. We talk about it all! Tune in & Seek on Ivo's products that have hit shelves in Colorado this season!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Today's episode is presented by our friends over at No
Bow Dispensary. While we are talking about the state of
the industry and brands that are coming from different states,
we would be remiss if we didn't get a shout
out to one of our flagship locations in town, serving
up great products at are friendly price point. If this
product conversation has you jonesing for a great shopping experience,
(00:23):
go by Nobo Dispensary at nine to seventy Lincoln Street
here in Denver, Colorado. Also, today's episode is presented by
our friends over at Muraki Cannabis. If you don't know,
Muraki is award winning flower based right here in Denver, Colorado.
They've recently brought into the fold Mighty Melts Concentrates and
(00:45):
have expanded their portfolio and brand book two, three, maybe
even fourfold. There's great strains, you're gonna love them dearly,
and you can find them from across the metro, But
we would obviously recommend you go to Nobo Dispensary. Obviously,
we'll be talking a lot about cannabis today. We're going
to just be talking about the state of the industry,
not only in Colorado, but other mature markets like California, Nevada,
(01:09):
and some of the newer names in the scene like
New York, New Jersey and the Double Platinum Missouri. We
still find that Colorado is tried, true and some of
the best you can find in the United States. So
be sure to support those brands that have always been
there to support us. Thanks to our sponsors Nobo Dispensary
and Rocky Cannabis.
Speaker 2 (01:30):
And now it's time for our interview of the week. Today,
I am sitting down with Ebo Konetsky, the National lab
Director and chief of product development for a new brand
that is on the Colorado scene road. If y'all haven't
seen them on our social media, if you haven't seen
them on the shelves and your favorite dispensary, you've got
(01:51):
to check them out. They're kind of taken over the
West Coast and now they're here with their so I
guess sits set on Colorado. EVO, How are you today, brother.
Speaker 3 (02:02):
Good dude, A man's chilling here. You know, California's a
little warm this time of year, but uh you know,
uh yeah, you know, make the most of it. Chilling
a villain?
Speaker 2 (02:12):
Hell yeah, where are you calling in? From what part
of California.
Speaker 3 (02:14):
We're in Orange County in Costa Meisa.
Speaker 2 (02:18):
Yeah, you win, because it's ninety fucking degrees here, and
we also have some shitty ass uh, I guess smog
or smoke from something in the Pacific Northwest, maybe the
Canadian Rockies. But at least, you know, we're able to
take some time to goof off and chat a little bit. Uh.
You know, we like to start every interview the same way.
It's oftentimes asking are you a transplant or a native
(02:39):
to Colorado? But since you're actually already in California, tell
us a little bit about your background. How'd you fall
in love with cannabis? How did you find a great
job like chief of product development? Are you just tough
and tough on a regular basis?
Speaker 3 (02:52):
Oh yeah, for sure, maybe more than I should. But
you know what, yeah, so like right, like my cannabis
experiences go do they go back? They go back deep,
you know, not proud tomitted, but of course you know,
started in high school dabbling around and uh yeah, you know,
just like just smoking me in high school, you know,
(03:14):
and then as I graduated and stuff and went to
you know, culinary school, still continue that of course, and
you know, and never in a million years I ever
think that this was gonna be my career, so you know,
so yeah, of course, you know, weed and cannabis was
more of a recreational thing. And then yeah, in twenty
sixteen it became like a reality of like, oh shit,
(03:35):
like I'm actually gonna do this as a career. So
so yeah, so I transitioned from going being in the
kitchen to yeah, this U now like kind of illustrious
cannabis career.
Speaker 2 (03:46):
I mean, I couldn't you know, agree more as someone
who's sits hearing pops tough and eats food all day.
The symmetry is between the two industries, not only with
at least here in Colorado I can speak to it,
but it feels like a lot of folks across the
country as we see more legalization, we're seeing folks that
maybe worked in that hospitality industry that had, you know,
(04:07):
maybe used cannabis or you know in their upbringing, like
smoking out of an apple or a coke can like
I did. But also you know, stepping into the walk
in for a few minutes just to get a break
from the heat and from the fucking staff, and just
like being able to puff tough. So I couldn't agree
more with you know, it seems like I never in
(04:29):
a million million dreams would have ever thought that this
is our career. But you know, it seems like obviously,
with your background in the culinary I guess skills, you
would probably be better suited for your role than I
am for mine, as I was just a lowly fucking
line cook in front of house Barts in it a
little bit, but at the same time, I mean, yeah,
(04:50):
I loved it. I missed it dearly. You know, the
camaraderie was possible kind of working as a team was
possibly my favorite part. But getting to puff tough on
a regular basis has become a quite joyful for me.
So how did you find out, like, I guess a
gig at road where you like, I want to find
a new gig in hospitality, And then you start poking around,
You're like, shit, these people need somebody to help them
(05:11):
dial in their product. Where you where You're like, I'm
actually a pretty proficient in cannabis, and now I'm just
going to take my talents to that to that side
of the road.
Speaker 3 (05:19):
Yeah, So, like how it all started was so originally
from Phoenix, worked in some like pretty like legit restaurants
and hotels over there, and then I got the opportunity
to move to California to open a restaurant. So did
so with like you know, some homies and some you know,
awesome chefs. The restaurant just you know, as you probably know,
(05:40):
wasn't all that it was made out to be. The
CEO just ran that ship to the ground, and we're
all just like, dude, like you bring all these like
freaking you know, let's just I don't know, like titans
of like food and whatnot to this restaurant and you
don't utilize them. You know, It's just like having like
a Ferrari in the garage, but then you can only
(06:00):
drive thirty five on the streets. So eventually we all
just left and then yeah, like just through like pure luck.
My step brother actually he was like, hey, you know,
I started this like weed company with some buddies. We're
calling the brand called it's called Grove. I don't know, like,
do you want to come over here. We need some
(06:23):
help with some packaging and stuff. So so yeah, so right,
I left the restaurant, and uh he kind of like
asked me this question, and I'm like, yeah, you're actually
perfect timing. Like, you know, I was looking to another
restaurant gig, but in the meantime, I need some cash,
so I'll come work for the company. So yeah, dude,
I literally started from the very bottom. I was just
packing cartridges, and then eventually I learned how to fill
(06:45):
cartridges by hand, then.
Speaker 2 (06:48):
Learn using the syringe. Yeah yeah, oh yeah, I remember that.
Speaker 3 (06:51):
Yeah. Then then you know, got a little more technical,
learn how to extract, learn how to run you know
this like uh, the still just learned like lot of
like about terpenes and stuff. And then yeah, like once
it's learned about terpenes, that's when it really started clicking,
like oh shit, like this is like kind of like
cooking in a sense, like these are the building blocks
(07:11):
of flavor. So I was super intrigued obviously on like
how to you know, just asking like hey, you know,
like can I like try to make the next strain
they're gonna do. So he gave me a shot, and
I made, you know, the next strain for row and
it was a success and a huge hit. So yeah,
it was just kind of kept the hits kept coming.
So yeah, I think like to date, I've probably do.
(07:33):
I mean, yeah, I mean we had eight skews to
start with when I first entered the company, and now
we have like shit like.
Speaker 4 (07:41):
I don't even know, Like, yeah, I got to taste
a few of them at the party over at the
Grassland which i'll launch party, So I sent home with
the care package of a few and shared them with
some culinary professionals and they were kind of smitten as.
Speaker 2 (07:58):
Well, you know, they were like, what the hell? This
literally tastes like fucking cherries? So like you've been doing
the Lord's work over there. But kind of being in
that foundational like building from the you know, ground up,
you probably have a little bit more of a knowledge
of the industry as well as of the brand itself.
Can you tell for those that maybe haven't tried it
(08:20):
out or don't live in our California market where y'all
may be a little bit more well known, but a
lot of our listeners are here in Colorado, tell us
a little bit about what Rove is or y'all just
you know, you're not just anything, But tell us a
little bit more about the brand, the cartridges, I mean,
tell me more about the two foot fucking vait pen
I hit at some party.
Speaker 3 (08:41):
Yeah, of course, I think it's a freaking gangster. So yeah,
like rove right certain twenty sixteen, California, and uh yeah,
we've been like our our kind of goal for the
company was has always an expansion. You know, how do
you get this amazing product into the hands of everyone
that we can. Yeah, not just California of course, like
all states and now including Colorado of course. So yeah,
(09:04):
we've been expanding ever since. I think to date now
Colorado is now like the sixteenth state that we've launched through. Crazy. Yeah, dude,
it's crazy. I never thought this was is a million
years so yeah, so yeah, just bringing like this amazing
quality to Colorado. So you know, we do uh five
ten threaded cartridges. We do our we call them like
(09:28):
our Diamond series cartridges, which are liquid diamonds combined with
like live resins and other terpeens as well, which is
probably what you were smoking on at the party again,
you know, super ripped. And then we also uh produce
infused pre rolls and also we do a beverage which
hopefully soon we can bring to Colorado as well. We're
(09:50):
actually yeah, we're actually working on the infused perierals now,
so hopefully soon we'll be seeing some pre roles out there.
Speaker 2 (09:56):
But yeah, yeah, y'all have products across the whole game,
and it sounds like across the whole country as well.
You know, we were sponsored by some cannabis brands and
dispensaries here in Colorado and we try to spread the
good word just about you know, the medicinal benefits of it.
You know, instead of feeling like a bag of dicks
every fucking weekend morning, you can puff tough and still
(10:17):
go out to eat. You don't have to slug beer
mixed with cocktails and shots. Everybody likes a glass of wine,
but sometimes you can kind of mix and mingle and
cannabis is really fit that mold, especially for those in
the hospitality space. As a brand that not only has
a wide array of products but has also hit a
wide array of the of the country. How has the
(10:38):
market been. Has it been well received? Like as we
start to see new states come on board with legalization,
like are we learning from the Colorados and the Californias
of the world, where you know, we're skipping past like
that entry level where a lot of folks are smoking.
You know, shatter and now we're looking at you know,
some really choice you know, concentrates as well as a
(11:00):
more knowledgeable consumer base. Have they all seen a shift
not necessarily in like people's beliefs about cannabis, but about
the market itself or some of these I guess states
maturing before very eyes at a quicker clip than California
and Colorado where it's been pulling fucking teeth just to
get you know, consumption lounges and shit like that.
Speaker 3 (11:23):
You know, that's a really interesting question. So we've seen
it all, right, We've seen, of course, like mature markets
like California, Colorado, even Nevada. And then also you know
new markets New York, Missouri. So yeah, like right with Missouri,
that was a pretty brand new market. It was medical.
Speaker 2 (11:42):
And then in last they went double platinum, didn't they.
I feel like they went like Meddi and Wreck like
bing bang like that right at each other.
Speaker 3 (11:50):
Exactly. Yeah, and so right, you know that that's a
growing market in immature market, as you may say, And yeah, man,
like I did Weather, it is a mature market or
a mature market. It's it's all about one thing, the product,
and the product does speak for itself. Like in these
(12:11):
like you know, newer states, Uh, they've never seen something
like this before, right, this like really incredible pen with
you know, amazing hardware, really great oil, a flavor that's
you know that tastes also just as amazing as well too,
and it all works in synergy because sure, maybe you
may have like the greatest oil in the world, but
what if your hardware sucks and it leaks and you know,
(12:34):
that's like let's get this people off, or the opposite,
maybe you had this really sick ass device, but you
should taste like as so like you know, you have
to have this like perfect combination and this perfect synergy
of you know, like hardware, technology and flavor and yeah,
like the software, software and the hardware have to be compatible.
So now in the mature markets like Colorado, you know,
(12:55):
it's been around for a long long time, and when
we came there, we like, you know what, like there
are some great products here. But again, like I think
we can still tap into this market just because our
product is quite truly amazing. And of course I'm biased
I made it, but I mean, I mean still it's
like I've never really tasted stuff like that. I've made before,
(13:17):
like and again, I think it does come down to
like the chef background, where you know, I really give
a shit about what it tastes like, and we pull
all the levers that we can to make sure it
does taste the way it tastes around the country. So
you know, whatever you're smoking Colorado is going to be
the exact same thing you're smoking in New York. And
that's just through yeah, like the proprietary tripping bland that
I kind of whip up. So so yeah, that's pretty cool.
Speaker 2 (13:40):
It's kind of like you've given a blueprint to all
of your you know, distributors or excuse me fromemver maybe
packaging and filling this cartridge is like this is the blueprint,
Like we've got to figure it out. And you know,
if you can find a way to not only navigate
places like Colorado, Nevada and California where you know, not
only do we are we saying like we're saying oversaturation
(14:01):
and we're seeing a lot of these MSOs or rushing in,
pushing out mom and pops. But if you can find
shelf space and make a name for yourself, then you're
really onto something. Is it the same on like the
East Coast or in the Missouri's like you mentioned, you're
bringing a soda to market. We recently saw a new
one launch I think it's called Fabric here in Colorado
where they have like the ten milligrams and the two milligrams.
(14:23):
But we've had brands in the past that have kind
of had a market share of there. Is it the
same on the East Coast where folks are still duking
it out for you know, trying to get shelf space,
or do we have like folks that are like it's
the wild wild West. You can find you know, a
thousand different products across the shelves, across all the dispensaries. Yeah.
Speaker 3 (14:43):
Yeah, I mean like in New York, right, like once
wreck hit New York, dude, Yeah, it was definitely a
free for all.
Speaker 2 (14:49):
That's why I keep here. It's like it's nuts over there.
Speaker 3 (14:51):
Yeah. So, like but like the rules there are just
so strange, Like there's a lot of like the marketing
regulations there kind of suck and you can't you you
can't make any swag items, you can't make promo items,
you can't advertise anywhere, versus like stay like Nevada where
you can have a billboard, you know, on the taxis
so so yeah, so it was like tough to get
the name out. But again, it's just like I keep
(15:13):
on referring back to it, the product that speaks for itself.
Speaker 2 (15:15):
You know.
Speaker 3 (15:16):
We have a great, great team of like of our
sales team that just goes out there and our you know,
our PR team that just really gets the word out
and is able to do that through like just different campaigns,
whether it's in store and you know, talking to the
bud tenders or the kind of more like like gorilla tactics,
like you know, just street marketing. So and yeah, like
(15:38):
like in states like yeah, New York, like we were
able to just to find that like that groove we're
in and it again just you know, it's just the product.
It keeps talking going back to it, Like just that's
really what people Gravita towards. You know, if you shit's good,
people gonna buy it. Your shit sucks, ask then they're
not gonna take you know, they're not going to so
you know, and like we were like in that like
(15:58):
that price point where it's like a more premium product.
Of course, there's like some other brands that are maybe
a little more volue than us that are price little lower,
but you know it's just like, yeah, you can't beat
like having the total canabinoids and like the flavor proof
of that you get out of ours, plus just like
that beautiful hardware. If that's just you know, ergonomic and
feels good to be in your hand, you know, which
(16:19):
is like a weird thing to talk about, but it's like, hey,
you know if if people fidget and so just just
having that product in your hand, it just feels good.
Speaker 2 (16:26):
You know, you're not lying. I have the hand mouth
thing where I'm constantly whether it's sunflower seeds or my pens.
It's it's something that a lot of us have, you know,
former cigarette smokers, people that are you know, working in
the kitchen. I feel like with the ADHD it was
perfect because I was like always doing something, you know,
whatever it may be, and then when you took that break,
it was like I'm just going to go sit down
(16:47):
and still kind of sit there and cheap sig. So
I mean the pen is the same way it strokes,
and so like if you give people that desired flavor,
the desired effects and then it comes in you know,
either a sleek or as you said, ergonomic, you know,
feel then you're onto something. And what I've kind of
felt like is like it's been distigmatized to a sense.
(17:10):
You know, we're starting to see more of the house
moms instead of keeping you know, a pack of cigarettes
or you know one of those little oneies like a
bat you know, hidden in your sock drawer. I'm mailing
products back to my family and my friends in the South, like, hey,
send us some pins. I got these fucking kids running
around and when they go to sleep, I just want
to puff tough, you know, and not wake up with
(17:30):
a headache like you would if you polished off a
bottle of pinogresia. Right. And so, I you know, I
read a little bit about you, and it sounds like
we have a lot more in common than just our background.
It sounds like we also party in a similar capacity
as well, and that you've hosted and done collaborative dinner
similar to the Stoned Apporte Dinner series, where you bring
(17:52):
you know, that destigmatization to the forefront, where it's like
you don't always have to have you know, a negroni
or an old fashion with your steak or with your
you know fish, You can start having you know, a
pre roll. You could have an infused joint and still
get that desired effect. And we like to say it's
playing on peds because it keeps that appetite stimulated. But
(18:14):
tell me a little bit more about this dinner series
that's all have been cooking up out on the West Coast.
Speaker 3 (18:19):
Yeah, yeah, so like uh, the last like yeah, at
least like four years or so. Yeah, dude, I've been
kind of taking the show on the road a little bit.
It started off as like an idea just in my
kitchen and at my house, like hey, you know, suit
for friends, just like some cool like confused dinners. But
you know, with like the food background and now like
this you know, extensive knowledge and cannabis background I've acquired
(18:40):
over the next like nine years. You know, Like I
just feel like there's like something missing that all these
like cannabis chefs are doing, like which is adding like
the science aspect of it into it. You know, because
like sure, you can just easily take cannabis flower, try
to decarbon in the oven, mix it into oil, and
(19:00):
then have a good time. But you know, do you
know how much you're ingesting? Like it's it's pretty random,
you know, So if someone has a lower tolerance or
higher tolerance, then you know they're not gonna have good
times because like you really don't know like what you're consuming.
Like sure I can say, yeah, I took a pound
of bud and turn it into five ounces of butter.
What's it even mean? Yeah, Like there's no, there's nothing
(19:21):
behind it unless you of course, like took that product
and got to test it at a laboratory and then
you can see it.
Speaker 2 (19:26):
Then then great, meter it out. Yeah, but like nobody
like I remember making the you know, the shitty green
like stemed butter and college and whatnot, and then you know,
one guy is getting just absolutely fucking loaded, and then
somebody else is like, I guess I gotta keep eating
this shit because it's not working. And it feels like
nowadays that there are more methodical ways. So I'm guessing
(19:48):
that's the route you may have gone.
Speaker 3 (19:50):
Yeah, So, like you know, I whenever idy these dinners,
I really make it a point where I asked all
the guests kind of previously or you know, before the
dinner starts, like hey, you know, what's your tolerance and
you know what you're like kind of like normally milligram
consumption credibles. For me, it's super low a little bitch.
But you know brothers like they can take like a
hundred milligrams to the dome, no problem, thousand milligrams the
(20:10):
dome even, no problem. So and so yeah, like when
I do these dinners, I like to do it where
it's coursed out, you know, pretty high end and like
I said, and make it really more like a scientific
journey where it's not just talking about like getting high
and you know, how much TC can you consume? But
also yeah, the other cannabinoids that play a huge factor
(20:31):
into you know, consuming cannabis. You know, like what does
CBC do and THHCV and cbd. So those are all
also included into all my dinners that I do different
infusion methods. You know, if something is done if you
adjust cannabis through a water soluble method, well that's gonna
you know, through nano multiplication, that's going to hit you
faster than if you eat ate just you know, normal
(20:53):
oil or something. So right, and I like to play
on that too. So let's say, for example, in course
number one, you get water soluble THC and it's in
like a tuna crudo dish and like maybe like yeah,
and like the sauce that goes onto it is like
has like the THAC in it. Well, that's gonna hit
(21:14):
you quick because it's again water soluble, absorbs in the
body a lot quicker than normal oil. And then so
now you start feeling something by course number two, maybe
course number two, I gave you some CBD oil that
well hit you. By course number four, course number three,
you're gonna get THC but also an oil form. So right,
it's just playing on just like this. Yeah, that's kind
of like a journey, right, and then explaining too, just
like hey, you know I did this infusion this way,
(21:37):
and so it's gonna hit you at different points during
the dinner. And then of course incorporating terpeens as well,
because as you may know, like right, like terpens are
like the aromas and medicinal properties of cannabis and all
things in nature. Right, so I like to right, and
like cannabis definitely is an ingredient to be used just
like any herb, no pun intended, but but yeah, so
(22:01):
like uh, you know, we were able to extract terpenes
here in the house, and so I like to bring
those along with me to my dinners because you know, like,
let's say, if I extract like a dank ass GMO
that's like super stanky and garlicy, we'll like, shit, that'd
be super awesome in like a vinaigrette for like, you know,
a salad with like goat cheese or you know, in
moments or something, or you know, maybe I re extract
like a tangerine dream and has like some beautiful citrus notes.
(22:23):
We'll like, man, like, that'll perfectly with like some fish
or something. Right, So yeah, just using the canvas plant
and the cannabinoids in more ways than than you know,
than more ways than one.
Speaker 2 (22:35):
So yeah, yeah, I mean, you're a genius. We're gonna
have to fly you out to Colorado. Not necessarily just
for the next launch when you all have new products
on the shelves, but maybe we can collab on a
fun dinner concept, maybe get some professionals in the community
to join us and enjoy the vibe.
Speaker 3 (22:51):
Yeah, dude, for sure, Yeah, yeah, you know, and there's
a lot of like yeah, like celebrity cheff cannabis enthusiasts
out there for sure.
Speaker 2 (22:57):
Yeah, we've seen a few of them. You know whether
they've been and you know Chef Royalty or Dave Hadley
who have competed on things like Bobby Flay and top
or was it the four to twenty chopped I think
is what it was. We've got some you have your
your your work cut out for you. But at the
same time, that's the cool thing about cannabis is it
kind of brings folks together, both like minded individuals and
(23:19):
folks in the kitchen as well, where I have no
doubt y'all can have some serious fun with it. My
dumb ass usually just does front of house and I
leave it to the specials like you. We worked with
a guy named Chef Merlin Verier Chef to the stars.
But you know, it's just a hoot and a holler.
And then when you find those new ways and I
feel like with legalization and like y'all are trailblazers in
(23:40):
that sense where you know it's removing that stigma associated
with it when you take it, you know, an uber
to the dinner, go home, wake up, and you're not
fuzzy headed, and you're like, damn McNeil is good and
I got a good buzz.
Speaker 3 (23:53):
Yeah exactly, And like you know, like like I said
earlier about like replacing the negroni with something else, like yeah, right,
Like we have the tech and we have like the
knowledge of the background, so make water soluble infusions. So yeah,
you know, we can make like non alcoholic drinks, but
then like add in water soluble THC. So it does
get you feeling kind of kind of fun and funky,
you know.
Speaker 2 (24:13):
Oh yes, yeah, speaking of fun of funky, I feel
like I may have waited too long. I know you've
gone on kind of side tangents for those that are like, damn,
I want to try this wizard's work, y'all can find
his product at Golden Med's locations across Colorado. They have
him all across the metro from Aurora to Golden They're
Pepper throughout the burbs in the south and to the north.
(24:35):
You can also find him at the Giving Tree on
West thirty eighth Avenue, Elite Cannabis right there, and Spark dispensaries,
So they are kind of spread out around, but that's
where you can find a litany of these strains of
the Row products. I can't tell you how much I
appreciate you joining me today. EVO Before I let you go.
(24:56):
I want to ask you a couple of quick questions.
I did not brief you in these questions because if
we told your pr RAP about this, they wouldn't let
me ask it. So the first one is, if you
were a dinosaur, what dinosaur would you be?
Speaker 3 (25:11):
I would probably be like a stegosaurus.
Speaker 2 (25:21):
I I, you know, slow, methodical chilling, like a villain eating.
Just thinks you know, they're a leafy vedge guy.
Speaker 3 (25:28):
I get exactly, yeah, yeah, yeah right, yeah, like they're
like you said, that's that's my flow, right, I'm chilling
a villain, you know, always eating, you know, like the
spikes on their backs are super sick and and yeah, man,
like that's just my vibe, right, just you know, chiller for.
Speaker 2 (25:44):
Sure, dude, chiller for sure. I know the feeling too well,
too well. All right, this one is the one that
usually gets us in trouble. If you were going to
have sex with any cartoon character, who would it be?
I bet your pr rep just like God.
Speaker 3 (26:01):
There's some good ones. For sure. It might be a
hot take, but maybe uh Layla from Futurama.
Speaker 2 (26:09):
Okay, there you go, I like it. We usually get
a lot of Jessica Rabbits, and then every now and
then somebody says something like really off the wall, and
Prince Eric comes in fairly often from the Little Mermaid.
But every now and then we get something really random
and I get an email right after and they're like,
can you please fucking delete this? Please cut that out again?
(26:33):
Thank y'all so much for joining us. Either, if somebody
wanted to learn a little bit more about your products,
can you give us a quick rundown social media, website,
things of that nature. I did that quick debriefing for
the locations where they can find your products on the shelves.
But if someone wants to find you on the information
super highway that Al Gore created, what's the best way
(26:55):
to ship find y'all?
Speaker 3 (26:56):
Yeah, yeah, so just hop onto Rove brand dot com
and uh, that's literally everything you need to know. Social
media links, products that we carry, and explanation about all
the different products. We have a bunch of cool swag
and merch that you can find on the website. Store locator,
so you know, when you're in Colorado looking for for
around for a what do they sell road? Like super easy?
(27:18):
You just type in like your the city that you're
in and then boom there you go. Yeah, like events
that are coming up, opportunities in the in the company
as well too, because like I said, we're explaining like crazy.
So you know, we're literally always hiring. So if you
want to hop on the Rope team as well, anyone
out there, like you know, shoot, send over your resume.
I guess we're looking forward.
Speaker 2 (27:38):
Shit really look at that.
Speaker 4 (27:40):
Well.
Speaker 2 (27:40):
I do love my job. It's hard to beat it
for those that have been either looking to get their
foot into the industry or have a litle of experience. Uh,
these are some cool people to work with. And the
ones in the Denver community that I've met, we're all
a hoot in a holler. I have no doubt the
Cali team seems to be in the same camp. I
can vouch for Eva after our conversation here today that
(28:02):
y'all would be in good hands joining the fan again.
Y'all have five brands that are on shelves in Colorado
right now. You'll have a live resin Pineapple Express, a
Watermelon Burst live resin Diamonds, Apple Jack live resin Diamonds.
You'll have a ready to use live resin diamond vaporize
it or blue Dream. Sorry I read that backwards. I
(28:23):
should just said fucking blue Dream. And then the Maui
Walley Live resin Diamonds as well, so you'll have a
wide array of products, flavor profiles, turt profiles, and the
price point range is somewhere around the forty five to
sixty range, is what I'm seeing online. Obviously, I have
the luxury of getting to try out some of these products.
(28:43):
They fucking stroke. If you'll trust us for good food
or good wine, trust us for good weed as well,
give them a try and check them out at any
of those locations that were aforementioned EVA until next episode,
we want to say thank you so much for joining
us and everybody back home. Y'all, stay hy, stay hungry,
cheer and m hm.
Today's episode is presented by our friends over at No
Bow Dispensary. While we are talking about the state of
the industry and brands that are coming from different states,
we would be remiss if we didn't get a shout
out to one of our flagship locations in town, serving
up great products at are friendly price point. If this
product conversation has you jonesing for a great shopping experience,
(00:23):
go by Nobo Dispensary at nine to seventy Lincoln Street
here in Denver, Colorado. Also, today's episode is presented by
our friends over at Muraki Cannabis. If you don't know,
Muraki is award winning flower based right here in Denver, Colorado.
They've recently brought into the fold Mighty Melts Concentrates and
(00:45):
have expanded their portfolio and brand book two, three, maybe
even fourfold. There's great strains, you're gonna love them dearly,
and you can find them from across the metro, But
we would obviously recommend you go to Nobo Dispensary. Obviously,
we'll be talking a lot about cannabis today. We're going
to just be talking about the state of the industry,
not only in Colorado, but other mature markets like California, Nevada,
(01:09):
and some of the newer names in the scene like
New York, New Jersey and the Double Platinum Missouri. We
still find that Colorado is tried, true and some of
the best you can find in the United States. So
be sure to support those brands that have always been
there to support us. Thanks to our sponsors Nobo Dispensary
and Rocky Cannabis.
Speaker 2 (01:30):
And now it's time for our interview of the week. Today,
I am sitting down with Ebo Konetsky, the National lab
Director and chief of product development for a new brand
that is on the Colorado scene road. If y'all haven't
seen them on our social media, if you haven't seen
them on the shelves and your favorite dispensary, you've got
(01:51):
to check them out. They're kind of taken over the
West Coast and now they're here with their so I
guess sits set on Colorado. EVO, How are you today, brother.
Speaker 3 (02:02):
Good dude, A man's chilling here. You know, California's a
little warm this time of year, but uh you know,
uh yeah, you know, make the most of it. Chilling
a villain?
Speaker 2 (02:12):
Hell yeah, where are you calling in? From what part
of California.
Speaker 3 (02:14):
We're in Orange County in Costa Meisa.
Speaker 2 (02:18):
Yeah, you win, because it's ninety fucking degrees here, and
we also have some shitty ass uh, I guess smog
or smoke from something in the Pacific Northwest, maybe the
Canadian Rockies. But at least, you know, we're able to
take some time to goof off and chat a little bit. Uh.
You know, we like to start every interview the same way.
It's oftentimes asking are you a transplant or a native
(02:39):
to Colorado? But since you're actually already in California, tell
us a little bit about your background. How'd you fall
in love with cannabis? How did you find a great
job like chief of product development? Are you just tough
and tough on a regular basis?
Speaker 3 (02:52):
Oh yeah, for sure, maybe more than I should. But
you know what, yeah, so like right, like my cannabis
experiences go do they go back? They go back deep,
you know, not proud tomitted, but of course you know,
started in high school dabbling around and uh yeah, you know,
just like just smoking me in high school, you know,
(03:14):
and then as I graduated and stuff and went to
you know, culinary school, still continue that of course, and
you know, and never in a million years I ever
think that this was gonna be my career, so you know,
so yeah, of course, you know, weed and cannabis was
more of a recreational thing. And then yeah, in twenty
sixteen it became like a reality of like, oh shit,
(03:35):
like I'm actually gonna do this as a career. So
so yeah, so I transitioned from going being in the
kitchen to yeah, this U now like kind of illustrious
cannabis career.
Speaker 2 (03:46):
I mean, I couldn't you know, agree more as someone
who's sits hearing pops tough and eats food all day.
The symmetry is between the two industries, not only with
at least here in Colorado I can speak to it,
but it feels like a lot of folks across the
country as we see more legalization, we're seeing folks that
maybe worked in that hospitality industry that had, you know,
(04:07):
maybe used cannabis or you know in their upbringing, like
smoking out of an apple or a coke can like
I did. But also you know, stepping into the walk
in for a few minutes just to get a break
from the heat and from the fucking staff, and just
like being able to puff tough. So I couldn't agree
more with you know, it seems like I never in
(04:29):
a million million dreams would have ever thought that this
is our career. But you know, it seems like obviously,
with your background in the culinary I guess skills, you
would probably be better suited for your role than I
am for mine, as I was just a lowly fucking
line cook in front of house Barts in it a
little bit, but at the same time, I mean, yeah,
(04:50):
I loved it. I missed it dearly. You know, the
camaraderie was possible kind of working as a team was
possibly my favorite part. But getting to puff tough on
a regular basis has become a quite joyful for me.
So how did you find out, like, I guess a
gig at road where you like, I want to find
a new gig in hospitality, And then you start poking around,
You're like, shit, these people need somebody to help them
(05:11):
dial in their product. Where you where You're like, I'm
actually a pretty proficient in cannabis, and now I'm just
going to take my talents to that to that side
of the road.
Speaker 3 (05:19):
Yeah, So, like how it all started was so originally
from Phoenix, worked in some like pretty like legit restaurants
and hotels over there, and then I got the opportunity
to move to California to open a restaurant. So did
so with like you know, some homies and some you know,
awesome chefs. The restaurant just you know, as you probably know,
(05:40):
wasn't all that it was made out to be. The
CEO just ran that ship to the ground, and we're
all just like, dude, like you bring all these like
freaking you know, let's just I don't know, like titans
of like food and whatnot to this restaurant and you
don't utilize them. You know, It's just like having like
a Ferrari in the garage, but then you can only
(06:00):
drive thirty five on the streets. So eventually we all
just left and then yeah, like just through like pure luck.
My step brother actually he was like, hey, you know,
I started this like weed company with some buddies. We're
calling the brand called it's called Grove. I don't know, like,
do you want to come over here. We need some
(06:23):
help with some packaging and stuff. So so yeah, so right,
I left the restaurant, and uh he kind of like
asked me this question, and I'm like, yeah, you're actually
perfect timing. Like, you know, I was looking to another
restaurant gig, but in the meantime, I need some cash,
so I'll come work for the company. So yeah, dude,
I literally started from the very bottom. I was just
packing cartridges, and then eventually I learned how to fill
(06:45):
cartridges by hand, then.
Speaker 2 (06:48):
Learn using the syringe. Yeah yeah, oh yeah, I remember that.
Speaker 3 (06:51):
Yeah. Then then you know, got a little more technical,
learn how to extract, learn how to run you know
this like uh, the still just learned like lot of
like about terpenes and stuff. And then yeah, like once
it's learned about terpenes, that's when it really started clicking,
like oh shit, like this is like kind of like
cooking in a sense, like these are the building blocks
(07:11):
of flavor. So I was super intrigued obviously on like
how to you know, just asking like hey, you know,
like can I like try to make the next strain
they're gonna do. So he gave me a shot, and
I made, you know, the next strain for row and
it was a success and a huge hit. So yeah,
it was just kind of kept the hits kept coming.
So yeah, I think like to date, I've probably do.
(07:33):
I mean, yeah, I mean we had eight skews to
start with when I first entered the company, and now
we have like shit like.
Speaker 4 (07:41):
I don't even know, Like, yeah, I got to taste
a few of them at the party over at the
Grassland which i'll launch party, So I sent home with
the care package of a few and shared them with
some culinary professionals and they were kind of smitten as.
Speaker 2 (07:58):
Well, you know, they were like, what the hell? This
literally tastes like fucking cherries? So like you've been doing
the Lord's work over there. But kind of being in
that foundational like building from the you know, ground up,
you probably have a little bit more of a knowledge
of the industry as well as of the brand itself.
Can you tell for those that maybe haven't tried it
(08:20):
out or don't live in our California market where y'all
may be a little bit more well known, but a
lot of our listeners are here in Colorado, tell us
a little bit about what Rove is or y'all just
you know, you're not just anything, But tell us a
little bit more about the brand, the cartridges, I mean,
tell me more about the two foot fucking vait pen
I hit at some party.
Speaker 3 (08:41):
Yeah, of course, I think it's a freaking gangster. So yeah,
like rove right certain twenty sixteen, California, and uh yeah,
we've been like our our kind of goal for the
company was has always an expansion. You know, how do
you get this amazing product into the hands of everyone
that we can. Yeah, not just California of course, like
all states and now including Colorado of course. So yeah,
(09:04):
we've been expanding ever since. I think to date now
Colorado is now like the sixteenth state that we've launched through. Crazy. Yeah, dude,
it's crazy. I never thought this was is a million
years so yeah, so yeah, just bringing like this amazing
quality to Colorado. So you know, we do uh five
ten threaded cartridges. We do our we call them like
(09:28):
our Diamond series cartridges, which are liquid diamonds combined with
like live resins and other terpeens as well, which is
probably what you were smoking on at the party again,
you know, super ripped. And then we also uh produce
infused pre rolls and also we do a beverage which
hopefully soon we can bring to Colorado as well. We're
(09:50):
actually yeah, we're actually working on the infused perierals now,
so hopefully soon we'll be seeing some pre roles out there.
Speaker 2 (09:56):
But yeah, yeah, y'all have products across the whole game,
and it sounds like across the whole country as well.
You know, we were sponsored by some cannabis brands and
dispensaries here in Colorado and we try to spread the
good word just about you know, the medicinal benefits of it.
You know, instead of feeling like a bag of dicks
every fucking weekend morning, you can puff tough and still
(10:17):
go out to eat. You don't have to slug beer
mixed with cocktails and shots. Everybody likes a glass of wine,
but sometimes you can kind of mix and mingle and
cannabis is really fit that mold, especially for those in
the hospitality space. As a brand that not only has
a wide array of products but has also hit a
wide array of the of the country. How has the
(10:38):
market been. Has it been well received? Like as we
start to see new states come on board with legalization,
like are we learning from the Colorados and the Californias
of the world, where you know, we're skipping past like
that entry level where a lot of folks are smoking.
You know, shatter and now we're looking at you know,
some really choice you know, concentrates as well as a
(11:00):
more knowledgeable consumer base. Have they all seen a shift
not necessarily in like people's beliefs about cannabis, but about
the market itself or some of these I guess states
maturing before very eyes at a quicker clip than California
and Colorado where it's been pulling fucking teeth just to
get you know, consumption lounges and shit like that.
Speaker 3 (11:23):
You know, that's a really interesting question. So we've seen
it all, right, We've seen, of course, like mature markets
like California, Colorado, even Nevada. And then also you know
new markets New York, Missouri. So yeah, like right with Missouri,
that was a pretty brand new market. It was medical.
Speaker 2 (11:42):
And then in last they went double platinum, didn't they.
I feel like they went like Meddi and Wreck like
bing bang like that right at each other.
Speaker 3 (11:50):
Exactly. Yeah, and so right, you know that that's a
growing market in immature market, as you may say, And yeah, man,
like I did Weather, it is a mature market or
a mature market. It's it's all about one thing, the product,
and the product does speak for itself. Like in these
(12:11):
like you know, newer states, Uh, they've never seen something
like this before, right, this like really incredible pen with
you know, amazing hardware, really great oil, a flavor that's
you know that tastes also just as amazing as well too,
and it all works in synergy because sure, maybe you
may have like the greatest oil in the world, but
what if your hardware sucks and it leaks and you know,
(12:34):
that's like let's get this people off, or the opposite,
maybe you had this really sick ass device, but you
should taste like as so like you know, you have
to have this like perfect combination and this perfect synergy
of you know, like hardware, technology and flavor and yeah,
like the software, software and the hardware have to be compatible.
So now in the mature markets like Colorado, you know,
(12:55):
it's been around for a long long time, and when
we came there, we like, you know what, like there
are some great products here. But again, like I think
we can still tap into this market just because our
product is quite truly amazing. And of course I'm biased
I made it, but I mean, I mean still it's
like I've never really tasted stuff like that. I've made before,
(13:17):
like and again, I think it does come down to
like the chef background, where you know, I really give
a shit about what it tastes like, and we pull
all the levers that we can to make sure it
does taste the way it tastes around the country. So
you know, whatever you're smoking Colorado is going to be
the exact same thing you're smoking in New York. And
that's just through yeah, like the proprietary tripping bland that
I kind of whip up. So so yeah, that's pretty cool.
Speaker 2 (13:40):
It's kind of like you've given a blueprint to all
of your you know, distributors or excuse me fromemver maybe
packaging and filling this cartridge is like this is the blueprint,
Like we've got to figure it out. And you know,
if you can find a way to not only navigate
places like Colorado, Nevada and California where you know, not
only do we are we saying like we're saying oversaturation
(14:01):
and we're seeing a lot of these MSOs or rushing in,
pushing out mom and pops. But if you can find
shelf space and make a name for yourself, then you're
really onto something. Is it the same on like the
East Coast or in the Missouri's like you mentioned, you're
bringing a soda to market. We recently saw a new
one launch I think it's called Fabric here in Colorado
where they have like the ten milligrams and the two milligrams.
(14:23):
But we've had brands in the past that have kind
of had a market share of there. Is it the
same on the East Coast where folks are still duking
it out for you know, trying to get shelf space,
or do we have like folks that are like it's
the wild wild West. You can find you know, a
thousand different products across the shelves, across all the dispensaries. Yeah.
Speaker 3 (14:43):
Yeah, I mean like in New York, right, like once
wreck hit New York, dude, Yeah, it was definitely a
free for all.
Speaker 2 (14:49):
That's why I keep here. It's like it's nuts over there.
Speaker 3 (14:51):
Yeah. So, like but like the rules there are just
so strange, Like there's a lot of like the marketing
regulations there kind of suck and you can't you you
can't make any swag items, you can't make promo items,
you can't advertise anywhere, versus like stay like Nevada where
you can have a billboard, you know, on the taxis
so so yeah, so it was like tough to get
the name out. But again, it's just like I keep
(15:13):
on referring back to it, the product that speaks for itself.
Speaker 2 (15:15):
You know.
Speaker 3 (15:16):
We have a great, great team of like of our
sales team that just goes out there and our you know,
our PR team that just really gets the word out
and is able to do that through like just different campaigns,
whether it's in store and you know, talking to the
bud tenders or the kind of more like like gorilla tactics,
like you know, just street marketing. So and yeah, like
(15:38):
like in states like yeah, New York, like we were
able to just to find that like that groove we're
in and it again just you know, it's just the product.
It keeps talking going back to it, Like just that's
really what people Gravita towards. You know, if you shit's good,
people gonna buy it. Your shit sucks, ask then they're
not gonna take you know, they're not going to so
you know, and like we were like in that like
(15:58):
that price point where it's like a more premium product.
Of course, there's like some other brands that are maybe
a little more volue than us that are price little lower,
but you know it's just like, yeah, you can't beat
like having the total canabinoids and like the flavor proof
of that you get out of ours, plus just like
that beautiful hardware. If that's just you know, ergonomic and
feels good to be in your hand, you know, which
(16:19):
is like a weird thing to talk about, but it's like, hey,
you know if if people fidget and so just just
having that product in your hand, it just feels good.
Speaker 2 (16:26):
You know, you're not lying. I have the hand mouth
thing where I'm constantly whether it's sunflower seeds or my pens.
It's it's something that a lot of us have, you know,
former cigarette smokers, people that are you know, working in
the kitchen. I feel like with the ADHD it was
perfect because I was like always doing something, you know,
whatever it may be, and then when you took that break,
it was like I'm just going to go sit down
(16:47):
and still kind of sit there and cheap sig. So
I mean the pen is the same way it strokes,
and so like if you give people that desired flavor,
the desired effects and then it comes in you know,
either a sleek or as you said, ergonomic, you know,
feel then you're onto something. And what I've kind of
felt like is like it's been distigmatized to a sense.
(17:10):
You know, we're starting to see more of the house
moms instead of keeping you know, a pack of cigarettes
or you know one of those little oneies like a
bat you know, hidden in your sock drawer. I'm mailing
products back to my family and my friends in the South, like, hey,
send us some pins. I got these fucking kids running
around and when they go to sleep, I just want
to puff tough, you know, and not wake up with
(17:30):
a headache like you would if you polished off a
bottle of pinogresia. Right. And so, I you know, I
read a little bit about you, and it sounds like
we have a lot more in common than just our background.
It sounds like we also party in a similar capacity
as well, and that you've hosted and done collaborative dinner
similar to the Stoned Apporte Dinner series, where you bring
(17:52):
you know, that destigmatization to the forefront, where it's like
you don't always have to have you know, a negroni
or an old fashion with your steak or with your
you know fish, You can start having you know, a
pre roll. You could have an infused joint and still
get that desired effect. And we like to say it's
playing on peds because it keeps that appetite stimulated. But
(18:14):
tell me a little bit more about this dinner series
that's all have been cooking up out on the West Coast.
Speaker 3 (18:19):
Yeah, yeah, so like uh, the last like yeah, at
least like four years or so. Yeah, dude, I've been
kind of taking the show on the road a little bit.
It started off as like an idea just in my
kitchen and at my house, like hey, you know, suit
for friends, just like some cool like confused dinners. But
you know, with like the food background and now like
this you know, extensive knowledge and cannabis background I've acquired
(18:40):
over the next like nine years. You know, Like I
just feel like there's like something missing that all these
like cannabis chefs are doing, like which is adding like
the science aspect of it into it. You know, because
like sure, you can just easily take cannabis flower, try
to decarbon in the oven, mix it into oil, and
(19:00):
then have a good time. But you know, do you
know how much you're ingesting? Like it's it's pretty random,
you know, So if someone has a lower tolerance or
higher tolerance, then you know they're not gonna have good
times because like you really don't know like what you're consuming.
Like sure I can say, yeah, I took a pound
of bud and turn it into five ounces of butter.
What's it even mean? Yeah, Like there's no, there's nothing
(19:21):
behind it unless you of course, like took that product
and got to test it at a laboratory and then
you can see it.
Speaker 2 (19:26):
Then then great, meter it out. Yeah, but like nobody
like I remember making the you know, the shitty green
like stemed butter and college and whatnot, and then you know,
one guy is getting just absolutely fucking loaded, and then
somebody else is like, I guess I gotta keep eating
this shit because it's not working. And it feels like
nowadays that there are more methodical ways. So I'm guessing
(19:48):
that's the route you may have gone.
Speaker 3 (19:50):
Yeah, So, like you know, I whenever idy these dinners,
I really make it a point where I asked all
the guests kind of previously or you know, before the
dinner starts, like hey, you know, what's your tolerance and
you know what you're like kind of like normally milligram
consumption credibles. For me, it's super low a little bitch.
But you know brothers like they can take like a
hundred milligrams to the dome, no problem, thousand milligrams the
(20:10):
dome even, no problem. So and so yeah, like when
I do these dinners, I like to do it where
it's coursed out, you know, pretty high end and like
I said, and make it really more like a scientific
journey where it's not just talking about like getting high
and you know, how much TC can you consume? But
also yeah, the other cannabinoids that play a huge factor
(20:31):
into you know, consuming cannabis. You know, like what does
CBC do and THHCV and cbd. So those are all
also included into all my dinners that I do different
infusion methods. You know, if something is done if you
adjust cannabis through a water soluble method, well that's gonna
you know, through nano multiplication, that's going to hit you
faster than if you eat ate just you know, normal
(20:53):
oil or something. So right, and I like to play
on that too. So let's say, for example, in course
number one, you get water soluble THC and it's in
like a tuna crudo dish and like maybe like yeah,
and like the sauce that goes onto it is like
has like the THAC in it. Well, that's gonna hit
(21:14):
you quick because it's again water soluble, absorbs in the
body a lot quicker than normal oil. And then so
now you start feeling something by course number two, maybe
course number two, I gave you some CBD oil that
well hit you. By course number four, course number three,
you're gonna get THC but also an oil form. So right,
it's just playing on just like this. Yeah, that's kind
of like a journey, right, and then explaining too, just
like hey, you know I did this infusion this way,
(21:37):
and so it's gonna hit you at different points during
the dinner. And then of course incorporating terpeens as well,
because as you may know, like right, like terpens are
like the aromas and medicinal properties of cannabis and all
things in nature. Right, so I like to right, and
like cannabis definitely is an ingredient to be used just
like any herb, no pun intended, but but yeah, so
(22:01):
like uh, you know, we were able to extract terpenes
here in the house, and so I like to bring
those along with me to my dinners because you know, like,
let's say, if I extract like a dank ass GMO
that's like super stanky and garlicy, we'll like, shit, that'd
be super awesome in like a vinaigrette for like, you know,
a salad with like goat cheese or you know, in
moments or something, or you know, maybe I re extract
like a tangerine dream and has like some beautiful citrus notes.
(22:23):
We'll like, man, like, that'll perfectly with like some fish
or something. Right, So yeah, just using the canvas plant
and the cannabinoids in more ways than than you know,
than more ways than one.
Speaker 2 (22:35):
So yeah, yeah, I mean, you're a genius. We're gonna
have to fly you out to Colorado. Not necessarily just
for the next launch when you all have new products
on the shelves, but maybe we can collab on a
fun dinner concept, maybe get some professionals in the community
to join us and enjoy the vibe.
Speaker 3 (22:51):
Yeah, dude, for sure, Yeah, yeah, you know, and there's
a lot of like yeah, like celebrity cheff cannabis enthusiasts
out there for sure.
Speaker 2 (22:57):
Yeah, we've seen a few of them. You know whether
they've been and you know Chef Royalty or Dave Hadley
who have competed on things like Bobby Flay and top
or was it the four to twenty chopped I think
is what it was. We've got some you have your
your your work cut out for you. But at the
same time, that's the cool thing about cannabis is it
kind of brings folks together, both like minded individuals and
(23:19):
folks in the kitchen as well, where I have no
doubt y'all can have some serious fun with it. My
dumb ass usually just does front of house and I
leave it to the specials like you. We worked with
a guy named Chef Merlin Verier Chef to the stars.
But you know, it's just a hoot and a holler.
And then when you find those new ways and I
feel like with legalization and like y'all are trailblazers in
(23:40):
that sense where you know it's removing that stigma associated
with it when you take it, you know, an uber
to the dinner, go home, wake up, and you're not
fuzzy headed, and you're like, damn McNeil is good and
I got a good buzz.
Speaker 3 (23:53):
Yeah exactly, And like you know, like like I said
earlier about like replacing the negroni with something else, like yeah, right,
Like we have the tech and we have like the
knowledge of the background, so make water soluble infusions. So yeah,
you know, we can make like non alcoholic drinks, but
then like add in water soluble THC. So it does
get you feeling kind of kind of fun and funky,
you know.
Speaker 2 (24:13):
Oh yes, yeah, speaking of fun of funky, I feel
like I may have waited too long. I know you've
gone on kind of side tangents for those that are like, damn,
I want to try this wizard's work, y'all can find
his product at Golden Med's locations across Colorado. They have
him all across the metro from Aurora to Golden They're
Pepper throughout the burbs in the south and to the north.
(24:35):
You can also find him at the Giving Tree on
West thirty eighth Avenue, Elite Cannabis right there, and Spark dispensaries,
So they are kind of spread out around, but that's
where you can find a litany of these strains of
the Row products. I can't tell you how much I
appreciate you joining me today. EVO Before I let you go.
(24:56):
I want to ask you a couple of quick questions.
I did not brief you in these questions because if
we told your pr RAP about this, they wouldn't let
me ask it. So the first one is, if you
were a dinosaur, what dinosaur would you be?
Speaker 3 (25:11):
I would probably be like a stegosaurus.
Speaker 2 (25:21):
I I, you know, slow, methodical chilling, like a villain eating.
Just thinks you know, they're a leafy vedge guy.
Speaker 3 (25:28):
I get exactly, yeah, yeah, yeah right, yeah, like they're
like you said, that's that's my flow, right, I'm chilling
a villain, you know, always eating, you know, like the
spikes on their backs are super sick and and yeah, man,
like that's just my vibe, right, just you know, chiller for.
Speaker 2 (25:44):
Sure, dude, chiller for sure. I know the feeling too well,
too well. All right, this one is the one that
usually gets us in trouble. If you were going to
have sex with any cartoon character, who would it be?
I bet your pr rep just like God.
Speaker 3 (26:01):
There's some good ones. For sure. It might be a
hot take, but maybe uh Layla from Futurama.
Speaker 2 (26:09):
Okay, there you go, I like it. We usually get
a lot of Jessica Rabbits, and then every now and
then somebody says something like really off the wall, and
Prince Eric comes in fairly often from the Little Mermaid.
But every now and then we get something really random
and I get an email right after and they're like,
can you please fucking delete this? Please cut that out again?
(26:33):
Thank y'all so much for joining us. Either, if somebody
wanted to learn a little bit more about your products,
can you give us a quick rundown social media, website,
things of that nature. I did that quick debriefing for
the locations where they can find your products on the shelves.
But if someone wants to find you on the information
super highway that Al Gore created, what's the best way
(26:55):
to ship find y'all?
Speaker 3 (26:56):
Yeah, yeah, so just hop onto Rove brand dot com
and uh, that's literally everything you need to know. Social
media links, products that we carry, and explanation about all
the different products. We have a bunch of cool swag
and merch that you can find on the website. Store locator,
so you know, when you're in Colorado looking for for
around for a what do they sell road? Like super easy?
(27:18):
You just type in like your the city that you're
in and then boom there you go. Yeah, like events
that are coming up, opportunities in the in the company
as well too, because like I said, we're explaining like crazy.
So you know, we're literally always hiring. So if you
want to hop on the Rope team as well, anyone
out there, like you know, shoot, send over your resume.
I guess we're looking forward.
Speaker 2 (27:38):
Shit really look at that.
Speaker 4 (27:40):
Well.
Speaker 2 (27:40):
I do love my job. It's hard to beat it
for those that have been either looking to get their
foot into the industry or have a litle of experience. Uh,
these are some cool people to work with. And the
ones in the Denver community that I've met, we're all
a hoot in a holler. I have no doubt the
Cali team seems to be in the same camp. I
can vouch for Eva after our conversation here today that
(28:02):
y'all would be in good hands joining the fan again.
Y'all have five brands that are on shelves in Colorado
right now. You'll have a live resin Pineapple Express, a
Watermelon Burst live resin Diamonds, Apple Jack live resin Diamonds.
You'll have a ready to use live resin diamond vaporize
it or blue Dream. Sorry I read that backwards. I
(28:23):
should just said fucking blue Dream. And then the Maui
Walley Live resin Diamonds as well, so you'll have a
wide array of products, flavor profiles, turt profiles, and the
price point range is somewhere around the forty five to
sixty range, is what I'm seeing online. Obviously, I have
the luxury of getting to try out some of these products.
(28:43):
They fucking stroke. If you'll trust us for good food
or good wine, trust us for good weed as well,
give them a try and check them out at any
of those locations that were aforementioned EVA until next episode,
we want to say thank you so much for joining
us and everybody back home. Y'all, stay hy, stay hungry,
cheer and m hm.
Popular Podcasts
CrimeLess: Hillbilly Heist
It’s 1996 in rural North Carolina, and an oddball crew makes history when they pull off America’s third largest cash heist. But it’s all downhill from there. Join host Johnny Knoxville as he unspools a wild and woolly tale about a group of regular ‘ol folks who risked it all for a chance at a better life. CrimeLess: Hillbilly Heist answers the question: what would you do with 17.3 million dollars? The answer includes diamond rings, mansions, velvet Elvis paintings, plus a run for the border, murder-for-hire-plots, and FBI busts.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.