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Speaker 1: Hi, I'm Ethan Nadelman, and this is Psychoactive, a production

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Speaker 1: of I Heart Radio and Protozoa Pictures. Psychoactive is the

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Speaker 1: show where we talk about all things drugs. But any

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Speaker 1: of views expressed here do not represent those of I

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Speaker 1: Heart Media, Protozoa Pictures, or their executives and employees. Indeed,

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Speaker 1: heat as an inveterate contrarian, I can tell you they

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Speaker 1: may not even represent my own and nothing contained in

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Speaker 1: this show should be used as medical advice or encouragement

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Speaker 1: to use any type of drug. Hello, Psychoactive listeners. You know,

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Speaker 1: I know a lot of times I introduced an episode

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Speaker 1: by saying we have a special treat or this is

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Speaker 1: going to be really different. But this one really is

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Speaker 1: going to be different because my guest today is as

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Speaker 1: chef Nikki Stewart. She's just one of the real stars

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Speaker 1: of the cannabis ulinary world and her niche has been

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Speaker 1: you know, basically organizing these dinners, sometimes dinners for hundreds

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Speaker 1: of people, oftentimes for famous people, and becoming a really

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Speaker 1: you know, an important voice in the whole cannabis culinary world.

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Speaker 1: I mean, she's she's done stuff for Dave Chappelle, the

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Speaker 1: comedians his summer camp. She's done stuff for Snoop Dogg,

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Speaker 1: for the record producer and executive DJ Holla. She's teamed

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Speaker 1: up with the fashion line son Laurent and the Kognac

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Speaker 1: brand Martel. Her brands called the High End of Fair,

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Speaker 1: which is a traveling infused culinary experience. So, Chef NICKI,

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Speaker 1: thanks so much for joining me on Psychoactive. Yes, You're

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Speaker 1: so welcome. Thank you for having me eat. I'm excited

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Speaker 1: to be here. One of my great regrets is I've

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Speaker 1: yet to I've been to a few cannabis infused dinners

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Speaker 1: in my life, but I haven't done one of yours yet.

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Speaker 1: So I feel a little like, you know, not having

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Speaker 1: benefited from the actual experiential experience of having done this.

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Speaker 1: But just tell me your philosophy, the way you think

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Speaker 1: about cannabis and its relationship to food. Yeah, well, I

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Speaker 1: love to start with that question because I have to

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Speaker 1: often times remind myself why I'm here and the relationship

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Speaker 1: with cannabis and food and what I feel like it

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Speaker 1: should be with everyone. Um, at some point, even if

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Speaker 1: you're just a novice, is to be able to have

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Speaker 1: cannabis as an ingredient in your pantry, in your home,

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Speaker 1: and not be afraid of adding it to food or

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Speaker 1: any sort of wellness regiment in regards to just being

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Speaker 1: a complete, whole, holistic like person and keeping that in

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Speaker 1: the vibes, you know, like in restaurants. As a chef,

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Speaker 1: we use wine, we use alcohol, we use a lot

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Speaker 1: of those things and food, right because if you're using

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Speaker 1: a bourbon and something, the actual APV dissipates. But cannabis

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Speaker 1: is different because as soon as you activate it with

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Speaker 1: heat and as soon as you activate it inside your

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Speaker 1: body in your bloodstream, it begins a different type of elevation.

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Speaker 1: And so understanding what your body feels like when it

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Speaker 1: goes through that process is really important for me to

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Speaker 1: always explain. So I've always wanted to be able to

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Speaker 1: normalize cannabis. I am a mother, you know, on working mother,

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Speaker 1: and so I always remember how I started, you know,

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Speaker 1: kind of using cannabis and my regular daily regime and

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Speaker 1: started cooking with it for my own benefits. So yeah,

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Speaker 1: that's pretty much how I feel about it. But let

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Speaker 1: me ask you. I mean, you know we're gonna be

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Speaker 1: talking obviously about cannabis, and you know that how it

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Speaker 1: integrates with people getting high as they're eating, how it

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Speaker 1: elevates your sense of taste, the pleasure element of it

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Speaker 1: um and the taste element EVA. But let's start off

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Speaker 1: with a medicinal side. And I was wondering, have you

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Speaker 1: you know, cooked or been cooked specifically ever in your

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Speaker 1: past for people who are sick dealing with medical conditions

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Speaker 1: and had to try to figure out what sorts of

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Speaker 1: combination of different strains or types of cannabis and food

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Speaker 1: would be most helpful for the people you're trying to help. Yeah,

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Speaker 1: I mean in some of my earlier days when cooking

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Speaker 1: with cannabis and really you know, working with people to

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Speaker 1: get them to understand what their actual needs. Where I

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Speaker 1: had a lot of patients and um, a lot of

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Speaker 1: patients who had medical cards and some who didn't, and

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Speaker 1: those circumstances, they're typically very high dose levels of cannabis

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Speaker 1: to the point where the average person could not normally

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Speaker 1: consume consume them at that rate. Uh So we're talking

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Speaker 1: about things like RSO, which is rick semps in oil,

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Speaker 1: which is a very heavy concentrate that a lot of

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Speaker 1: people use to treat cancer, and different elements that are

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Speaker 1: either like requiring them to have pain medicine or requiring

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Speaker 1: them to stimulate appetite, and so a lot of those

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Speaker 1: things are used. So I would usually also often focus

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Speaker 1: on what type of level of concentrate and the THHC

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Speaker 1: levels that were presented in those in order to figure

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Speaker 1: out what type of like food item to put it

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Speaker 1: into where it's balanced and still pleasurable. Not overly turkey,

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Speaker 1: but sometimes the higher you get and percentage levels, uh,

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Speaker 1: you know, it's a little bit stronger on the taste

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Speaker 1: as far as are concerned. Yeah, So I'm curious especially

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Speaker 1: about the evolution in cooking with cannabis, because I think,

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Speaker 1: you know, when I was growing up in there, you know,

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Speaker 1: marijuana brownies and things like that. And even when you

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Speaker 1: were growing up, right, I mean a lot of that

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Speaker 1: were like mostly about like butter and coconut oil extractions,

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Speaker 1: and I thought, I don't know, this was some a

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Speaker 1: chef I was talking to say, you know, the butter

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Speaker 1: oil is cooked low and slow for a long period

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Speaker 1: of time with the cannabis flowers strained and baked. And

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Speaker 1: has things changed dramatically since then? I mean, are the

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Speaker 1: old techniques even still used? Have they been displaced with

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Speaker 1: all the new concentrates and all this sort of stuff.

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Speaker 1: Or is it a combination of the old and the news. Still,

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Speaker 1: I think it's a combination of the old and the new. Still.

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Speaker 1: I mean at home consumers who want to make their

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Speaker 1: own tinctures and like carrier oils, meaning like coconut olive oil,

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Speaker 1: avocado oil, different things like that, and butter, they still

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Speaker 1: make them at home. There's a lot of like cool

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Speaker 1: devices that you can buy. Um. One of them that

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Speaker 1: I like is called Ardent. It's very measured out, So

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Speaker 1: it's nice because you can do these things at home

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Speaker 1: and be a little bit more exact than back in

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Speaker 1: the days when we all first started doing them in

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Speaker 1: crock pots and like straining them in cheese cloth and

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Speaker 1: like go with this low decarboxylation of the cannabis and

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Speaker 1: then moving it into a carrier oil. So those machines

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Speaker 1: are great. They do them for you. Now for me

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Speaker 1: and my own preference as being in a professional field

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Speaker 1: and having to have an expertise in dosing, it won't

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Speaker 1: work for me because I'm doing volume and so my

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Speaker 1: numbers have to be a little bit more finite. So

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Speaker 1: I prefer to use products like a nano tech bioavailability products,

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Speaker 1: which is completely different. And then that's where I'm at now.

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Speaker 1: But before I went from you know, carrier oils, and

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Speaker 1: I went to distillates, and then I went to concentrates

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Speaker 1: and isolates and things like that, and now I'm doing

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Speaker 1: working with a product that the onset when it goes

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Speaker 1: through your body, it completely bypasses your liver and go

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Speaker 1: straight to your bloodstream, which means that it takes less time,

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Speaker 1: and which means that instead of this being like, you know,

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Speaker 1: I'm waiting for this brownie to kick in, or waiting

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Speaker 1: for these edibles to kick in, it's been about an hour,

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Speaker 1: so let me eat another one. Instead of that, it's

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Speaker 1: like you're feeling this within fifteen minutes. You know. I

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Speaker 1: have to say on the on the dosing thing, I

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Speaker 1: might have only been to a few cannabis infused dinners,

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Speaker 1: and I remember one, you know, each dish they said

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Speaker 1: this is gonna be you know, ten milligrams THHC and

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Speaker 1: someone so milligrams a CBD and maybe there was I

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Speaker 1: don't know, some cbns or something like that in it,

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Speaker 1: and I remember being struck that the whole dinner called

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Speaker 1: for more or less seventy milligrams, and I'm thinking, like,

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Speaker 1: when I take like my edible and want to get

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Speaker 1: pretty high go for massage, ten milligrams is a solid

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Speaker 1: dose for me. And there have been times when I've

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Speaker 1: taken twenty milligrams and got in, you know, too high.

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Speaker 1: And yet what I noticed with that dinner was that

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Speaker 1: I took fifty sixty seventy milligrams over the course of

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Speaker 1: some hours, no alcohol. And this was downtown in Manhattan,

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Speaker 1: and then I was still able to get on the subway,

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Speaker 1: go back home and just lie on my couch and

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Speaker 1: have a very wonderful chill high. And I'm curious, like,

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Speaker 1: what is it about the fact that when you're combining

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Speaker 1: with food that somehow the amount you can consume that

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Speaker 1: one can consume of the t HC is so much

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Speaker 1: higher than when I'm just doing a simple edible like

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Speaker 1: a chocolate or or a candy or something like that.

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Speaker 1: I'll tell you why. So most chefs, we do a

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Speaker 1: very interesting balancing act, and I do it at a

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Speaker 1: very high rate, meaning that when you're getting THC and

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Speaker 1: certain courses of the food, I'm always balancing you with

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Speaker 1: high doses of CBD and other ways that you may

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Speaker 1: not realize, like my entire bar, like all of the tinctures,

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Speaker 1: all of the syrups, all the bidders, they have CBD

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Speaker 1: in them. And so when you're having a cocktail, even

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Speaker 1: if we have a low sometimes we do a very

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Speaker 1: low amount of alcohol, just like less than an ounce,

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Speaker 1: less than a half bounce sometimes just to get the flavor.

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Speaker 1: The CBD on top of that is completely balancing you

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Speaker 1: and knocking you back down. So same thing when I

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Speaker 1: also do certain courses, I'll do different ratios of three

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Speaker 1: to one, one to one, two to ones. I'm literally

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Speaker 1: just balancing you with you know, a certain portion of

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Speaker 1: CBD to your th HC so you can consume higher amounts.

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Speaker 1: Like some guests are what we call lightweights, meaning that

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Speaker 1: you may not get over twenty milligrams the entire dinner.

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Speaker 1: And then some are mid level, which are forty five

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Speaker 1: to fifty. And then we have you know, like our

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Speaker 1: seventy five. So we have some of our v I

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Speaker 1: P guests they're just like lay it on me, so

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Speaker 1: we lay it on them. And then they also get

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Speaker 1: to take home food. That's part of you being a

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Speaker 1: v I if you get to go food. So um

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Speaker 1: so that's a cool thing. So you can go and

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Speaker 1: get high at home, or you can put it in

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Speaker 1: the freezer and heat it up when you're ready. Um.

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Speaker 1: But yeah, so that's it. It's just a balancing act.

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Speaker 1: And the CBD is is crucial to this. You're saying

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Speaker 1: that that helps take there's if there was no CBD involved,

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Speaker 1: people will be getting much higher, maybe too high, too

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Speaker 1: fast without that. Yeah, I mean it's that is definitely so. Um,

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Speaker 1: so you would like I'm timing every course at you know,

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Speaker 1: like twenty five to thirty minutes because I'm allowing enough

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Speaker 1: time in between each course to allow your elevation to

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Speaker 1: occur and for you to try to settle into that.

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Speaker 1: And so depending on where I'm at as far as

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Speaker 1: how I start off low and slow with the courses,

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Speaker 1: I literally come out and visit every single table and

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Speaker 1: have a conversation when every person just so I can

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Speaker 1: make sure that they're elevating safely and comfortably. And so

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Speaker 1: it's like I said, it's it's a combination of being

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Speaker 1: like a caregiver and a chef and you know, um

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Speaker 1: also a scientist and I studied pharmacy and college, so

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Speaker 1: that's also a part of that bedside manner that I

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Speaker 1: have as far as making sure that quote unquote your

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Speaker 1: patient is okay and not having any issues with their medication. Yeah.

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Speaker 1: So so, Nikki, I mean, you got this degree um

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Speaker 1: in pharmacology, How does that really impact your evolution as

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Speaker 1: a chef in a cannabis chef and studying pharmaceutical sciences,

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Speaker 1: You'll you'll definitely have to go over what it means

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Speaker 1: to like properly dose someone. I did a lot of

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Speaker 1: a lot of my studies and compounding pharmacy, which is

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Speaker 1: the creation of drugs, and then also moving into retail pharmacy,

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Speaker 1: which is the dispensing of drugs, and so always understanding

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Speaker 1: what interacts with the body and understanding what contra indicates

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Speaker 1: a like a medicine with something else, you know, like

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Speaker 1: if you get a prescription and like hey, if you're

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Speaker 1: taking a lot of great fruit in maybe you shouldn't

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Speaker 1: take this medicine or if you like all these things.

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Speaker 1: So I'm always very mindful, you know, like if there

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Speaker 1: is a guess that is on other medication, I'm always

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Speaker 1: you know, taking that into consideration and that experience. But

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Speaker 1: I'm also taking into consideration what a healthy dose of

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Speaker 1: cannabis is and how it can like sit in your bloodstream,

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Speaker 1: you know, and making sure like any other medications that

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Speaker 1: you're taking, it doesn't interfere with that. So, I mean,

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Speaker 1: there are times any especially even getting into like mushroom

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Speaker 1: journeys or any other type of psychoactive you do have

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Speaker 1: to take in consideration if people are on SSR eyes

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Speaker 1: or they're on like heavy narcotics and other things. Just

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Speaker 1: so I'm mindful, and there are times sometimes we have

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Speaker 1: to like safely and or regretfully decline um sometimes experiences

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Speaker 1: for people based upon if they're already on a lot

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Speaker 1: of medications, which means that we just asked them to

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Speaker 1: readjust certain things before they come to dinner or enter

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Speaker 1: into an experience with us, right right, right now. Tell

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Speaker 1: me in terms of the other degree, I mean, I

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Speaker 1: do I assume that these dinners are either no alcohol

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Speaker 1: or very low alcohol, very low yeah, yeah, because those

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Speaker 1: things were not necessarily I mean, people would just get

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Speaker 1: too high. Yeah, people would get way too high. Everyone

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Speaker 1: not everyone loves a cross fad, but you know people

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Speaker 1: some people enjoy being cross faded, and some people it

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Speaker 1: could take a you know, very not good turn because

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Speaker 1: when you're cross fading too much with alcohol and cannabis.

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Speaker 1: You can get dizzy, you can pass out, you know,

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Speaker 1: like all those things. So during that course of time

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Speaker 1: that I'm with you for the dinner, you're not consuming

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Speaker 1: alcohol at very high rates. Most of our cocktail else

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Speaker 1: are mocktails, and then the ones that do have alcohol,

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Speaker 1: like I said, they're less than like a half ounce,

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Speaker 1: just so you can get the effect. We actually have

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Speaker 1: started brewing different types of tease to mimic you know,

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Speaker 1: certain types of you know, like alcohol influence, but it's

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Speaker 1: actually t m hm. So stick on this issue of dosing.

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Speaker 1: So um, you know, I heard that you just recently,

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Speaker 1: um did a dinner at south By Southwest, and I

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Speaker 1: reached out to a bunch of friends who were there,

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Speaker 1: and one of them Steve de'angelo, who's the you know,

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Speaker 1: entrepreneur and activists, and I said, so, what do you think?

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Speaker 1: And he wrote back to me like yesterday, goes Nikki

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Speaker 1: gave the best pre dinner preparation speech I've ever heard.

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Speaker 1: And then they had come down packages for overdosers, and

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Speaker 1: then he said the food was mostly Asian fusionish multi

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Speaker 1: layer flares and textures. But tell me like, what was

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Speaker 1: that pre dinner prep speech that you gave to your

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Speaker 1: your dinner crap? Tell me more about your dinner itself

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Speaker 1: by self list. Of course, First of all, I love

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Speaker 1: Steve and last Personer's projects, so shout out to him.

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Speaker 1: So the prep speech before the first course is served,

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Speaker 1: It's really kind of like an adult conversation, but it

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Speaker 1: builds one on one to every individual. It's like, hey,

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Speaker 1: I know we're all adults, and I know sometimes we

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Speaker 1: over consume or maybe we have the thoughts of over consuming.

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Speaker 1: But I've measured each one of these courses out very meticulously,

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Speaker 1: and so I want to make sure that you're consuming

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Speaker 1: them properly. And then I also have a conversation with

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Speaker 1: them is if they feel themselves getting too high too fast,

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Speaker 1: you know, like if the tips of your ears to

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Speaker 1: get warm, that's usually a little indication like, well, something's

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Speaker 1: happening here. And so I asked them to, you know,

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Speaker 1: like raise their hand and try to be responsible for

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Speaker 1: themselves as best as they can, or the person next

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Speaker 1: to them tell them that, hey, and I may need

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Speaker 1: a hand end and a server or anyone that is

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Speaker 1: working the event on my staff will come to you

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Speaker 1: and will get you. Um we call an undo and

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Speaker 1: undo as a product that I use to bring your

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Speaker 1: high down in about thirty minutes and so. And it's

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Speaker 1: a really dope product and that I've been using for

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Speaker 1: the last few years at my events and it works

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Speaker 1: really well. So sometimes midway during the dinner, we had

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Speaker 1: people even on Monday, that we're like, hey, uh yeah,

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Speaker 1: I need to undo. They take it, and I still

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Speaker 1: see them sitting there an hour later, still consuming. I'm like, hey,

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Speaker 1: are you good, like of course, Like I'm back, like

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Speaker 1: I need another I'm ready for course course five and

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Speaker 1: so yeah. So part of that is that conversation. But

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Speaker 1: I also want people to enjoy the experience and enjoy

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Speaker 1: each other and network and move around and talk to

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Speaker 1: the people at your table, and so I asked them

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Speaker 1: to put their phones away. So I do have a

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Speaker 1: no phone policy, and it's just for you to be

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Speaker 1: in that moment, in that space. And I don't mind

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Speaker 1: if you take pictures of the menu or the plate,

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Speaker 1: but you know, not of each other unless it's your

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Speaker 1: specific group, you know what I mean. So that's part

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Speaker 1: of like that policy. Typically in other markets, we have

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Speaker 1: great things like lift that will sponsor us to make

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Speaker 1: sure everyone gets a ride home at a discount rate.

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Speaker 1: So we have a lot of little like fail safes

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Speaker 1: to make sure that you are good. And I don't

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Speaker 1: care if you need to sit for you know, an

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Speaker 1: extra hour while we're cleaning up and breaking down, that's fine.

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Speaker 1: We'll take care of you, but we want to make

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Speaker 1: sure you are a okay to get home. We'll be

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Speaker 1: talking more after we hear this ad. Can you say,

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Speaker 1: what are some of the ingredients in that undo? It

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Speaker 1: help people come down from a too high high? Oh? Yeah,

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Speaker 1: of course. One of the um and I'll tell you

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Speaker 1: it's a it's a product you can readily find online.

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Speaker 1: One of the ingredients is like cold press olive oil.

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Speaker 1: And so what that does if you're realizing that, like

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Speaker 1: part of the reason you're too high is because you

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Speaker 1: know you've got all your endocannabinoid system is just like

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Speaker 1: going crazy right now. So what this does is it

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Speaker 1: goes and it kind of sucks all of that down.

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Speaker 1: And so there's vitamin E in there, and there's also

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Speaker 1: alive toil and it's just three ingredients, and the this

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Speaker 1: glycerin purified water and it's just lip its and it's

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Speaker 1: stripping your system. It's going through your bloods dream and

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Speaker 1: just pulling everything down. And when it comes to the dosing,

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Speaker 1: I mean, how do you I mean, obviously there's some

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Speaker 1: room for era on in terms of you know, whether

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Speaker 1: it ends up being four milligrams or six in a

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Speaker 1: dish or whatever, But how I mean, when you're cooking

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Speaker 1: for dozens, just a hundreds, how do you standardize it?

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Speaker 1: If you're doing stuff in a blender, I mean, how

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Speaker 1: do you make sure that each piece of pie or

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Speaker 1: each entree has got roughly the same dose in it?

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Speaker 1: And are you actually testing any of these things periodically

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Speaker 1: to to see what the with level is? Yeah, this

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Speaker 1: is just this is math and science really right here.

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Speaker 1: I mean, of course we'll have to just take you know,

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Speaker 1: how many people times how many ounces each portion is

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Speaker 1: times like, and then divide that by how many milligrams

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Speaker 1: you wanted to be and then I mean, like literally

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Speaker 1: just kind of going through this math. And so typically

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Speaker 1: if I have you know, hundred guests two, three hundred guests,

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Speaker 1: breaking that down as far as and the bulk amounts two,

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Speaker 1: and then we have to make sure the portions are

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Speaker 1: correct upon serving, right, And then there's other times where

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Speaker 1: I have to individually those depending on the type of

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Speaker 1: product that I'm using and so and individually dosing is

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Speaker 1: exactly what it is, meaning that I have to go

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Speaker 1: over each portion times, you know, a hundred, two hundred,

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Speaker 1: three hundred, which is you know, a little bit more tedious,

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Speaker 1: but it is a very exact. And those are usually

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Speaker 1: the two ways. It's just a lot of math. And

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Speaker 1: I thank god that, like, um, you know, I was

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Speaker 1: in a lot of science classes and school that I

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Speaker 1: can you know, a plus B equalcy then I didn't

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Speaker 1: divided by this, and then you know, go through that process.

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Speaker 1: And when you're doing you're cooking, I mean, look most chefts,

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Speaker 1: you're constantly tasting to make sure you're getting it right.

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Speaker 1: I mean, do you land up getting high as you're

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Speaker 1: cooking and tasting or have you developed sufficiently high enough

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Speaker 1: tolerance that it's not really hitting you that way? Both

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Speaker 1: honestly both. There are times where like, yes, I have

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Speaker 1: totally fucked myself up, for sure, But then there are

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Speaker 1: times where my tolerance is so high that most people

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Speaker 1: would just be rocked, and I'm really like, oh, okay,

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Speaker 1: let's let's breathe through it and finish this out. So yeah,

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Speaker 1: I mean I've definitely done it. I don't think that

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Speaker 1: any person that makes edibles or infuses things hasn't. But

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Speaker 1: what I do do I will tell you this because

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Speaker 1: I'm really like, very specific and very like intentional about flavors.

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Speaker 1: I do wait into the very last possible moment to

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Speaker 1: infuse it, just because I want to make sure the

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Speaker 1: flavors are correct. And so before like I put anything,

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Speaker 1: any cannabis product in there, I'm getting it to a

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Speaker 1: point where I'm like, Okay, this is exactly how it's

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Speaker 1: going to taste the product that I was looking for.

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Speaker 1: This is the end result. And then I add the

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Speaker 1: cannabis product to that. I see. But but the cannabis product, right,

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Speaker 1: I mean there is an element in which is also

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Speaker 1: part of the taste. Right, I mean maybe our term

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Speaker 1: seans the key element. And if so, can you explain

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Speaker 1: to the audience what tirpeenes are and when you say

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Speaker 1: you want to get the taste just right before you

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Speaker 1: add a cannabis element. But cannabis is going to affect

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Speaker 1: the taste? How does all that play out together? Yeah,

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Speaker 1: so tirpeenes do play um a role in it, But

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Speaker 1: I'm also a person that have split on the execution

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Speaker 1: of cannabis dishes with high turt profiles. And turt profiles,

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Speaker 1: I mean that the flavors is the essential oil of

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Speaker 1: the plant. So that's not just but even things like

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Speaker 1: teas and herbs and things like exactly exactly, and so

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Speaker 1: a lot of times the turpin flavors just vary. And

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Speaker 1: so if you have like alimining more like profile or

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Speaker 1: a lininal profile, like, you may have some notes that

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00:23:55,920 --> 00:23:58,760
Speaker 1: are a little bit more like dank and a little

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Speaker 1: bit dirty, And I mean in a nice way. I

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Speaker 1: don't mean like dirty, like gross, but it just mean

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Speaker 1: it has a little bit more of a rustic smell

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Speaker 1: to it. Um. But all of those will change the

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Speaker 1: way the food taste the food with the way it

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Speaker 1: tastes on your palate. So what I do is I

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Speaker 1: separate the tirpenes from the actual product that I like too,

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Speaker 1: So I like to I like have products that isolated out,

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Speaker 1: so meaning there's more of a muted, like neutral taste.

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Speaker 1: And then what we do is we take tirpine concentrates

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Speaker 1: and we add it at the end, so you get

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Speaker 1: it on the nose, but you don't get it so

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Speaker 1: much on the tongue and the taste when you're consuming it.

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Speaker 1: Are there particular tirpeenes that you most love to cook with?

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Speaker 1: And are the tirrpeenes that people liking food oftentimes the

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Speaker 1: same ones that they like when they're consuming or smoking

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Speaker 1: for example, Yeah, I mean when you're smoking a lot

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Speaker 1: oftentimes like that very fragrant, fresh citruacy you know, going

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Speaker 1: through your nose, or like I said, the peony tastes

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Speaker 1: going through your nose, and people enjoy tasting their wheat,

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Speaker 1: that is for sure. Like there there's a whole marketing

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Speaker 1: campaign around flavors right of cannabis, and cannabis often takes

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Speaker 1: on names that are like sweet and fun like gelatos

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Speaker 1: and Sherbird's and you know, like these things like that,

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Speaker 1: And so a lot of times I do prefer, you know,

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Speaker 1: things that I can mesh well with actual like lemon grass,

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Speaker 1: Like what could I pair with a lemon grass? Like

429
00:25:37,960 --> 00:25:41,160
Speaker 1: maybe durban poison. That's something that's a little bit more

430
00:25:41,240 --> 00:25:44,960
Speaker 1: fresh and lemony and citruacy, So I compare, can compare

431
00:25:45,000 --> 00:25:48,400
Speaker 1: that with you know, something in a dish. So I'm

432
00:25:48,520 --> 00:25:51,960
Speaker 1: very selective when it comes to that, And I'm I

433
00:25:52,000 --> 00:25:57,080
Speaker 1: only use terpene like isolation on things that I think

434
00:25:57,080 --> 00:26:00,159
Speaker 1: that makes sense. There are oftentimes where some things just

435
00:26:00,240 --> 00:26:02,520
Speaker 1: don't make sense and it would just ruin the flavor.

436
00:26:02,880 --> 00:26:07,600
Speaker 1: Things that are light and soft and fluffy. Certain profiles

437
00:26:07,600 --> 00:26:10,680
Speaker 1: of certain terpenes would just overpower and you won't even

438
00:26:10,760 --> 00:26:14,080
Speaker 1: get when I'm trying to give you you know, so,

439
00:26:14,720 --> 00:26:17,320
Speaker 1: um yeah, I am a person that likes a player

440
00:26:17,320 --> 00:26:20,120
Speaker 1: around with that. Like I said, it makes sense when

441
00:26:20,119 --> 00:26:23,320
Speaker 1: you're doing it at home. It's very hard to isolate that.

442
00:26:23,359 --> 00:26:25,359
Speaker 1: So when you do things at home and you're making

443
00:26:25,400 --> 00:26:29,560
Speaker 1: things just flower, you're gonna get all of the terps

444
00:26:29,600 --> 00:26:32,040
Speaker 1: that are in that flower. And by the way, she

445
00:26:32,200 --> 00:26:34,199
Speaker 1: just saved for the oys, because here we're dealing with

446
00:26:34,280 --> 00:26:38,560
Speaker 1: a hominin u that enters into this discussion. There's flower,

447
00:26:38,640 --> 00:26:41,840
Speaker 1: and there's flower. There's flower fl oh, you are right,

448
00:26:42,400 --> 00:26:45,080
Speaker 1: And there is cannabis flower fl oh, you are And

449
00:26:45,119 --> 00:26:47,080
Speaker 1: then there's a flower, the part of the plant which

450
00:26:47,080 --> 00:26:48,960
Speaker 1: is the one that you know basically people like to

451
00:26:49,280 --> 00:26:51,919
Speaker 1: smoke or vape or even use for food. And so

452
00:26:51,960 --> 00:26:54,119
Speaker 1: when you're talking about flower, you're talking about the f

453
00:26:54,280 --> 00:26:58,760
Speaker 1: L O W E R. Right, But are you ever

454
00:26:58,920 --> 00:27:02,199
Speaker 1: using a cannabis flower or fl oh you are you

455
00:27:02,240 --> 00:27:04,680
Speaker 1: know what, that's something that's really kind of a little

456
00:27:04,720 --> 00:27:08,639
Speaker 1: tough thing to do. Um, but not it's not completely

457
00:27:08,840 --> 00:27:13,480
Speaker 1: if you because cannabis has such a oily residue, and

458
00:27:13,560 --> 00:27:16,680
Speaker 1: so when you're trying to make something as fine as flour,

459
00:27:17,240 --> 00:27:19,480
Speaker 1: you have to use you know, something maybe like an

460
00:27:19,480 --> 00:27:23,560
Speaker 1: isolate or things like that, something that's water soluble. So

461
00:27:24,600 --> 00:27:27,800
Speaker 1: it hasn't been done really well. But I foresee it.

462
00:27:28,760 --> 00:27:33,119
Speaker 1: Foresee it, you know, that is my endgame of being here,

463
00:27:33,320 --> 00:27:37,240
Speaker 1: meaning that like you should be able to have this

464
00:27:37,440 --> 00:27:41,480
Speaker 1: these types of products in your pantry and like a

465
00:27:41,560 --> 00:27:44,879
Speaker 1: diversity of them, and so it shouldn't just stop at

466
00:27:44,960 --> 00:27:47,560
Speaker 1: you know, like oils and butters. It should be able

467
00:27:47,600 --> 00:27:51,000
Speaker 1: to be in things that are much softer, like flour

468
00:27:51,240 --> 00:27:56,160
Speaker 1: or sugar or even baking soda and like things like that.

469
00:27:56,200 --> 00:27:58,960
Speaker 1: There's a lot of different things that we use every

470
00:27:59,000 --> 00:28:01,880
Speaker 1: day in the kitchen that if I'm able to slide

471
00:28:02,000 --> 00:28:06,840
Speaker 1: cannabis in there somewhere, I think we'll all be happy campers.

472
00:28:06,880 --> 00:28:09,119
Speaker 1: I feel like I'm gonna have a like a Trader Joe's,

473
00:28:09,560 --> 00:28:15,840
Speaker 1: but with cannabis products ambition, so so Nikki. I mean,

474
00:28:16,040 --> 00:28:18,760
Speaker 1: just if you think back on all all the all

475
00:28:18,800 --> 00:28:21,360
Speaker 1: the meals you put together, what's the one that just

476
00:28:21,600 --> 00:28:25,639
Speaker 1: stands out in your memory? If I kind of have to,

477
00:28:25,800 --> 00:28:29,840
Speaker 1: and I'll do it really quick. So my very first dinner,

478
00:28:30,240 --> 00:28:33,320
Speaker 1: and that was an infused dinner, was for Snoop and

479
00:28:33,480 --> 00:28:38,040
Speaker 1: it was the launch of his media company called Mary Jane.

480
00:28:38,240 --> 00:28:41,200
Speaker 1: It was a campaign they were doing, and that was

481
00:28:41,240 --> 00:28:45,320
Speaker 1: my first challenge when it was you have to pull

482
00:28:45,320 --> 00:28:50,760
Speaker 1: out this pharmaceutical sciences back and remember like all of

483
00:28:50,800 --> 00:28:54,600
Speaker 1: your old stuff. Because it was like two people I

484
00:28:54,640 --> 00:28:59,240
Speaker 1: had a cannabis company dropped me off like four and

485
00:28:59,320 --> 00:29:03,560
Speaker 1: a half ounds of just flower and they were like,

486
00:29:03,600 --> 00:29:05,720
Speaker 1: just go to work. And I was like, ship, well,

487
00:29:05,840 --> 00:29:08,760
Speaker 1: I've got to break all of this down into like

488
00:29:08,880 --> 00:29:13,120
Speaker 1: different methods that I couldn't use to infuse food. And

489
00:29:13,680 --> 00:29:16,680
Speaker 1: it was so many celebrities there, and I was just like,

490
00:29:16,720 --> 00:29:19,200
Speaker 1: I really hope I get this right. I mean, because

491
00:29:19,240 --> 00:29:22,160
Speaker 1: it was really my first time doing two and fifty

492
00:29:22,200 --> 00:29:25,760
Speaker 1: people and a large setting and six to seven courses

493
00:29:26,320 --> 00:29:29,680
Speaker 1: in Hollywood, and so like, you know you have in

494
00:29:29,680 --> 00:29:31,720
Speaker 1: the back of your mind, don't suck this up. And

495
00:29:31,800 --> 00:29:35,400
Speaker 1: so I did a pretty good job. And then consequently

496
00:29:36,200 --> 00:29:39,640
Speaker 1: years later, I'm having a party in Oakland and in

497
00:29:39,880 --> 00:29:43,360
Speaker 1: walks Mike Dirt from Green Day and I was like,

498
00:29:43,400 --> 00:29:46,720
Speaker 1: oh hey. And then in walks E forty and then

499
00:29:47,040 --> 00:29:49,400
Speaker 1: all these other like Gary Payton, like all of these

500
00:29:49,440 --> 00:29:52,360
Speaker 1: other and that was a moment that I was like, huh,

501
00:29:52,400 --> 00:29:55,000
Speaker 1: because all of them said I've been waiting to meet you,

502
00:29:55,200 --> 00:29:58,720
Speaker 1: and I was like, you have. That's interesting, you know

503
00:29:58,720 --> 00:30:01,520
Speaker 1: what I mean. So you're having like then your nineties

504
00:30:01,600 --> 00:30:04,360
Speaker 1: childhood like Green Day, and then you're having hip hop

505
00:30:04,560 --> 00:30:08,479
Speaker 1: icons and then basketball legends and like all of these folks,

506
00:30:08,520 --> 00:30:12,479
Speaker 1: they're communing and having a great time with you know,

507
00:30:12,920 --> 00:30:16,560
Speaker 1: regular folks as well as influencers. And those are all

508
00:30:16,600 --> 00:30:18,920
Speaker 1: sorts of just two very moments where I was just like,

509
00:30:18,960 --> 00:30:21,920
Speaker 1: I think I'm probably doing something right. And the food

510
00:30:22,120 --> 00:30:24,280
Speaker 1: it's always gonna be great. So I'm not worried about

511
00:30:24,280 --> 00:30:28,040
Speaker 1: the food necessarily. I know my food translates. I'm also

512
00:30:28,160 --> 00:30:31,600
Speaker 1: just worried about making sure everyone's having a good time.

513
00:30:31,920 --> 00:30:35,160
Speaker 1: And cannabis brings everyone around the pot, so here's a

514
00:30:35,200 --> 00:30:37,960
Speaker 1: double entangle for you around the pot and around the pot.

515
00:30:38,440 --> 00:30:42,320
Speaker 1: So it's a food and weed and so I'm pretty

516
00:30:42,320 --> 00:30:46,000
Speaker 1: good at bringing people around the pot. Do you ever

517
00:30:46,040 --> 00:30:49,160
Speaker 1: have any say over the music that's in the background, Yes,

518
00:30:49,520 --> 00:30:54,080
Speaker 1: I'm I'm a vibes person, so I select all the

519
00:30:54,160 --> 00:30:58,760
Speaker 1: DJs and the bands personally, and I also get them

520
00:30:58,760 --> 00:31:02,160
Speaker 1: to understand where are the influences with the music. I

521
00:31:02,200 --> 00:31:06,360
Speaker 1: have a curated list that people share called Vibes, curated

522
00:31:06,400 --> 00:31:09,320
Speaker 1: by Chef Niki, and they're really just kind of like

523
00:31:09,400 --> 00:31:11,920
Speaker 1: more up tempo, like when you're consuming, I can't play

524
00:31:11,960 --> 00:31:15,400
Speaker 1: slow music because everyone is going to be like and

525
00:31:15,560 --> 00:31:18,920
Speaker 1: this soft space and wanting to sit down. So I

526
00:31:19,000 --> 00:31:21,440
Speaker 1: have to have a music that keeps a certain tempo

527
00:31:22,080 --> 00:31:25,880
Speaker 1: that will keep people mingling and keep people upbeat and

528
00:31:25,920 --> 00:31:30,280
Speaker 1: singing along and saying hi to their friends. So yeah,

529
00:31:30,560 --> 00:31:32,960
Speaker 1: I have a lot of infused, a lot of influence

530
00:31:32,960 --> 00:31:35,520
Speaker 1: over the music that is like really important to me. Now.

531
00:31:35,520 --> 00:31:38,440
Speaker 1: I was at one other dinner where where the chef

532
00:31:38,480 --> 00:31:40,880
Speaker 1: starre saying that they wanted to use not just you know,

533
00:31:40,920 --> 00:31:44,640
Speaker 1: the THHC aspects of the cannabis plant or the CBD

534
00:31:44,880 --> 00:31:47,720
Speaker 1: or cbns, but they also wanted to be using other

535
00:31:47,760 --> 00:31:50,840
Speaker 1: parts of the cannabis plants, the seeds, the stalks, the roots,

536
00:31:50,840 --> 00:31:53,080
Speaker 1: and the leaves and part because of the health benefits

537
00:31:53,080 --> 00:31:54,440
Speaker 1: in those. I don't know if there was a flavor

538
00:31:54,480 --> 00:31:56,840
Speaker 1: element to it, But what about you Are you using

539
00:31:56,880 --> 00:31:59,480
Speaker 1: those other elements of the of the cannabis plant, and

540
00:31:59,480 --> 00:32:03,240
Speaker 1: if so, is it about health or flavor or what? Yeah,

541
00:32:03,240 --> 00:32:05,440
Speaker 1: I think that's about a lot of things. I mean,

542
00:32:06,000 --> 00:32:09,480
Speaker 1: as chefs, we use things for garnish a lot. So

543
00:32:09,680 --> 00:32:14,120
Speaker 1: oftentimes you'll see the actual leaf used as a garnish

544
00:32:14,400 --> 00:32:17,880
Speaker 1: or um some sort of like preparation on plating. And

545
00:32:17,920 --> 00:32:21,960
Speaker 1: then often you may see like different parts maybe like

546
00:32:22,120 --> 00:32:25,360
Speaker 1: cut up as part of an herb, like that is

547
00:32:25,800 --> 00:32:29,400
Speaker 1: like a finishing herb. So I think that is important.

548
00:32:29,600 --> 00:32:32,680
Speaker 1: For sure. I have a very soft intro with most

549
00:32:32,720 --> 00:32:37,440
Speaker 1: people because most people are not just gonna chew the

550
00:32:37,520 --> 00:32:41,880
Speaker 1: actual plant. I mean I I would because but I'm

551
00:32:41,920 --> 00:32:45,840
Speaker 1: weird like that and so, but actually getting someone to

552
00:32:45,960 --> 00:32:50,520
Speaker 1: like nibble on the stem or the stalk or like seeds,

553
00:32:51,640 --> 00:32:55,920
Speaker 1: it's you know, like that's a very like direct angle.

554
00:32:57,080 --> 00:33:00,800
Speaker 1: So I am trying to like get people to normalize

555
00:33:00,960 --> 00:33:05,520
Speaker 1: this consumption of cannabis in general and then working them

556
00:33:05,560 --> 00:33:09,400
Speaker 1: in with other types of like step ups, which I

557
00:33:09,440 --> 00:33:13,120
Speaker 1: believe is where we're at, you know, having other health benefits.

558
00:33:13,400 --> 00:33:16,640
Speaker 1: But I think we're first getting people to realize like

559
00:33:16,840 --> 00:33:20,479
Speaker 1: there's so many benefits of cannabis, like undiscovered, and the

560
00:33:20,480 --> 00:33:24,640
Speaker 1: ones we have are so immense and they're happening all

561
00:33:24,680 --> 00:33:27,200
Speaker 1: the time. And then you're having all these other things,

562
00:33:27,480 --> 00:33:29,440
Speaker 1: you know, like people are starting to learn out to

563
00:33:29,520 --> 00:33:31,680
Speaker 1: learn about th h c A t h c V,

564
00:33:32,200 --> 00:33:35,440
Speaker 1: and then people are learning about all these other cbn

565
00:33:35,520 --> 00:33:37,640
Speaker 1: cb g s, and then they're learning about delta A

566
00:33:37,840 --> 00:33:40,440
Speaker 1: delta not. You know, it's like there's like a lot

567
00:33:40,480 --> 00:33:44,160
Speaker 1: of options. And so when there's so many options, like

568
00:33:44,240 --> 00:33:46,440
Speaker 1: the average person, it's just like I want to get high,

569
00:33:46,520 --> 00:33:48,400
Speaker 1: and I'm like, all right, cool, I got you there.

570
00:33:49,280 --> 00:33:51,920
Speaker 1: So let's also talk about what else you can get

571
00:33:51,920 --> 00:33:55,240
Speaker 1: out of being high, and then giving them that soft

572
00:33:55,280 --> 00:33:58,480
Speaker 1: intro and to understand this whole new world of cannabis.

573
00:33:59,560 --> 00:34:02,840
Speaker 1: It's it's it's pretty huge, you know. I tell people

574
00:34:02,840 --> 00:34:06,360
Speaker 1: the same thing about mushrooms. It's a whole world. It's huge,

575
00:34:06,480 --> 00:34:09,520
Speaker 1: it's undiscovered, like all these different strains were still we're

576
00:34:09,560 --> 00:34:12,359
Speaker 1: at the tip of this m Well you don't. I'm

577
00:34:12,400 --> 00:34:14,920
Speaker 1: curious because ever since I started, you know, smoking, we

578
00:34:15,000 --> 00:34:16,840
Speaker 1: when I was about eighteen, you know, I used to

579
00:34:16,960 --> 00:34:20,040
Speaker 1: love get just getting high before going out to a restaurant,

580
00:34:20,080 --> 00:34:22,880
Speaker 1: and sometimes it had the advantage of making food that

581
00:34:23,000 --> 00:34:26,640
Speaker 1: wasn't very good oftentimes taste really good, and making food

582
00:34:26,719 --> 00:34:30,080
Speaker 1: that was already very good taste fantastic. And in fact,

583
00:34:30,120 --> 00:34:32,160
Speaker 1: now is i've got an older I actually make an

584
00:34:32,160 --> 00:34:35,360
Speaker 1: effort not to consume cannabis before I eat, because then

585
00:34:35,400 --> 00:34:37,360
Speaker 1: I'll eat too much. Like I just can't. I have

586
00:34:37,400 --> 00:34:39,759
Speaker 1: friends like that, they just can't do cannabis anymore because

587
00:34:39,760 --> 00:34:42,040
Speaker 1: the munchies are, you know, so much that they just

588
00:34:42,160 --> 00:34:44,120
Speaker 1: overeat and it's you know, they need to keep their

589
00:34:44,120 --> 00:34:46,120
Speaker 1: weight down and all this sort of stuff. But what

590
00:34:46,200 --> 00:34:50,760
Speaker 1: I'm wondering about is is there something distinctive about cooking

591
00:34:50,840 --> 00:34:53,440
Speaker 1: for people who are high, like the way in which

592
00:34:53,719 --> 00:34:58,239
Speaker 1: cannabis elevates our senses, including our olfactory senses, our taste buds.

593
00:34:58,360 --> 00:35:00,120
Speaker 1: Is there something about clicking it that that I she

594
00:35:00,280 --> 00:35:02,840
Speaker 1: you shift what you're doing or the way you're thinking

595
00:35:02,920 --> 00:35:06,600
Speaker 1: about the dish because you know your consumer is going

596
00:35:06,640 --> 00:35:08,840
Speaker 1: to be high at their time and therefore tasting the

597
00:35:08,920 --> 00:35:13,880
Speaker 1: dish differently than they would if they were not high. Yeah,

598
00:35:13,960 --> 00:35:17,719
Speaker 1: that's funny, I because I think about that when I'm hot,

599
00:35:17,800 --> 00:35:20,080
Speaker 1: you know, and I'm like, oh, you know, what would

600
00:35:20,120 --> 00:35:22,480
Speaker 1: taste really good? You know, I go through that myself,

601
00:35:23,520 --> 00:35:26,280
Speaker 1: and so a lot of times when I'm doing menus,

602
00:35:27,120 --> 00:35:30,040
Speaker 1: I'm kind of in the middle of that, so I

603
00:35:30,120 --> 00:35:34,239
Speaker 1: kind of transport myself into the guests of diners like

604
00:35:34,520 --> 00:35:38,200
Speaker 1: Psyche and so, you know, the things that taste really

605
00:35:38,200 --> 00:35:43,200
Speaker 1: good when you're high are things that are fatty, are sugary,

606
00:35:43,320 --> 00:35:46,920
Speaker 1: you know, like the spices on there and make a difference.

607
00:35:47,000 --> 00:35:52,600
Speaker 1: Things that are spicy or like warm spices really hit hard.

608
00:35:53,080 --> 00:35:55,000
Speaker 1: So how can I figure this out and get you

609
00:35:55,080 --> 00:35:58,920
Speaker 1: a really good experience where it's not like not driving

610
00:35:58,960 --> 00:36:01,000
Speaker 1: up your cholesterol and giving you a bunch of like

611
00:36:01,120 --> 00:36:06,840
Speaker 1: artificial flavors and sugars, and so, knowing that you'll be high,

612
00:36:06,880 --> 00:36:09,120
Speaker 1: what I do is in between there, I give you

613
00:36:09,200 --> 00:36:13,240
Speaker 1: food that is uninfused intentionally, meaning that I have number

614
00:36:13,239 --> 00:36:16,840
Speaker 1: one dishes that come out in between the courses that

615
00:36:16,960 --> 00:36:20,640
Speaker 1: are like filler foods that you're like, oh my god,

616
00:36:20,880 --> 00:36:24,719
Speaker 1: is that caragot mac and cheese? What the funk? I

617
00:36:24,800 --> 00:36:27,560
Speaker 1: want it? So you get it, you know, like to

618
00:36:27,719 --> 00:36:30,279
Speaker 1: have these moments where people are like, I didn't know

619
00:36:30,320 --> 00:36:32,400
Speaker 1: that I wanted that until you set it out, but

620
00:36:32,440 --> 00:36:37,239
Speaker 1: it's such a great idea, and so I have I

621
00:36:37,360 --> 00:36:40,200
Speaker 1: like to have fun. I like I do very refined dishes,

622
00:36:40,600 --> 00:36:43,440
Speaker 1: but in between their offer very like playful things and

623
00:36:43,520 --> 00:36:47,919
Speaker 1: things that are very relatable and very fun because you know, like,

624
00:36:48,239 --> 00:36:51,240
Speaker 1: who doesn't like cheese when they're high? Sometimes unless you're lactose.

625
00:36:51,280 --> 00:36:55,719
Speaker 1: So we'll give you another option, you know. So yeah, yeah,

626
00:36:55,760 --> 00:36:58,400
Speaker 1: I gotta tell you something. I I say, this the

627
00:36:58,640 --> 00:37:03,640
Speaker 1: single most sea tacular culinary experience of my life, and

628
00:37:03,960 --> 00:37:06,080
Speaker 1: I need to tell you about it because then it

629
00:37:06,120 --> 00:37:09,239
Speaker 1: will lead into a stead of other questions here. But there,

630
00:37:09,280 --> 00:37:11,359
Speaker 1: there used to be a restaurant the Upper West Side

631
00:37:11,360 --> 00:37:13,080
Speaker 1: of New York. It was like the one really high

632
00:37:13,160 --> 00:37:15,200
Speaker 1: end restaurant the Upper West Side, which is generally not

633
00:37:15,280 --> 00:37:18,760
Speaker 1: knowing um for its you know restaurant, uh you know life.

634
00:37:19,120 --> 00:37:22,279
Speaker 1: It was called Pica Lene, and Pica Len had the

635
00:37:22,400 --> 00:37:25,759
Speaker 1: one outstanding cheese expert in New York at that time,

636
00:37:25,760 --> 00:37:28,200
Speaker 1: who I think became the dean and mentor. As other

637
00:37:28,239 --> 00:37:30,240
Speaker 1: restaurants began to develop, and they would have like fifty

638
00:37:30,320 --> 00:37:32,560
Speaker 1: or hundred different types of cheeses. He would come over.

639
00:37:32,600 --> 00:37:34,960
Speaker 1: He had a story for everyone. And I went there

640
00:37:35,040 --> 00:37:38,000
Speaker 1: for um was my daughter's or friend's birthday dinner or

641
00:37:38,040 --> 00:37:40,640
Speaker 1: something like that. And and and we ordered the big

642
00:37:40,760 --> 00:37:43,880
Speaker 1: cheese sampling at the end, but we were so full

643
00:37:44,360 --> 00:37:46,960
Speaker 1: that we just we couldn't eat it. So I took

644
00:37:47,120 --> 00:37:49,839
Speaker 1: the I took the whole cheese selection home, you know,

645
00:37:50,000 --> 00:37:52,919
Speaker 1: like in a takeaway bag and put in the fridge

646
00:37:52,960 --> 00:37:55,480
Speaker 1: for a couple of days. And then on that Saturday,

647
00:37:55,520 --> 00:37:58,600
Speaker 1: a couple of days later, uh, my partner was with me,

648
00:37:58,640 --> 00:38:00,560
Speaker 1: and she and I we decided we were going to

649
00:38:00,680 --> 00:38:05,359
Speaker 1: do mushrooms together. It's likechedelic mushrooms, right, And so I

650
00:38:05,400 --> 00:38:07,920
Speaker 1: took the cheese out of the fridge, you know, just

651
00:38:07,960 --> 00:38:10,040
Speaker 1: thinking we might want it in the evening. We wanted

652
00:38:10,080 --> 00:38:12,880
Speaker 1: to warm up. And so we had a wonderful mushroom

653
00:38:12,920 --> 00:38:15,720
Speaker 1: trip that day, that afternoon. And as we're coming down

654
00:38:15,800 --> 00:38:18,840
Speaker 1: and as this appetite slowly starts to develop, and you know,

655
00:38:19,120 --> 00:38:21,200
Speaker 1: because it takes a while after mushroom experience before you

656
00:38:21,200 --> 00:38:23,439
Speaker 1: really want to eat again, right, you bring to click

657
00:38:23,560 --> 00:38:27,080
Speaker 1: over your taste buds, and I'll tell you started to

658
00:38:27,120 --> 00:38:31,520
Speaker 1: dig into that cheese and I mean, it's like it is.

659
00:38:31,600 --> 00:38:33,280
Speaker 1: It is head and shoulders of any of the culinary

660
00:38:33,320 --> 00:38:35,840
Speaker 1: experience in my life. It's like the blue cheese is

661
00:38:36,120 --> 00:38:38,840
Speaker 1: it was like one thousand things going off in my

662
00:38:38,960 --> 00:38:41,640
Speaker 1: brain and in my mouth. I mean, I'm tasting every

663
00:38:41,719 --> 00:38:44,759
Speaker 1: little and it just tasted like this living explosion of

664
00:38:44,840 --> 00:38:47,560
Speaker 1: the spectacular taste in my mouth, and it was it

665
00:38:47,600 --> 00:38:51,720
Speaker 1: was remarkable. Now I'm curious, what's your experience with cooking

666
00:38:51,840 --> 00:38:54,880
Speaker 1: with with with mushrooms and are you noticing that have

667
00:38:54,920 --> 00:38:57,239
Speaker 1: you heard a story like mine from other people with

668
00:38:57,360 --> 00:39:01,759
Speaker 1: mushrooms as well? I mean, yeah, so anytime that I

669
00:39:01,840 --> 00:39:06,600
Speaker 1: do mushrooms, I'm very intentional about what I'm gonna eat afterwards.

670
00:39:07,080 --> 00:39:09,800
Speaker 1: And I think that this all kind of plays into

671
00:39:09,880 --> 00:39:14,839
Speaker 1: that heightened sense, like those brain receptors just being activated

672
00:39:15,560 --> 00:39:19,399
Speaker 1: from even THHD and psilocybin. I mean, I've also had

673
00:39:19,520 --> 00:39:23,680
Speaker 1: the same experience from LSD after I've come out into

674
00:39:23,760 --> 00:39:26,880
Speaker 1: this space, and it's like the food that I taste

675
00:39:27,000 --> 00:39:29,000
Speaker 1: is like the garden of the gods. It's like, what

676
00:39:29,800 --> 00:39:32,920
Speaker 1: is this? It is so amazing and it could have

677
00:39:32,960 --> 00:39:36,200
Speaker 1: been the most simple thing, but I'm like, this mango,

678
00:39:36,680 --> 00:39:38,319
Speaker 1: you gotta be kidding me. Where do we get this

679
00:39:38,400 --> 00:39:41,000
Speaker 1: mango from Whole Food? No way, Like you know, like

680
00:39:41,040 --> 00:39:44,239
Speaker 1: this it's better than what I ever expected. And so

681
00:39:45,000 --> 00:39:48,200
Speaker 1: I mean cooking with mushrooms is a little bit different,

682
00:39:48,520 --> 00:39:53,480
Speaker 1: especially if it's um psychoactive mushrooms. Then there's like a

683
00:39:53,520 --> 00:39:56,440
Speaker 1: lot of different things that I don't do when I'm

684
00:39:56,480 --> 00:39:58,960
Speaker 1: you know, kind of bringing those two things together in

685
00:39:59,000 --> 00:40:02,880
Speaker 1: the food world, be because the experience when you're consuming

686
00:40:02,960 --> 00:40:06,600
Speaker 1: mushrooms and your tummy, you know, like if you have

687
00:40:06,760 --> 00:40:09,160
Speaker 1: certain things paired with it, it may not go over

688
00:40:09,200 --> 00:40:12,279
Speaker 1: so well, you know those things. I would not put

689
00:40:13,040 --> 00:40:18,759
Speaker 1: dairy with mushrooms upon consumption, but I would do it

690
00:40:19,280 --> 00:40:23,280
Speaker 1: hours later. And that like just your experience with the cheese,

691
00:40:23,640 --> 00:40:28,279
Speaker 1: it was like wow, that was exceptional. But like if

692
00:40:28,280 --> 00:40:32,080
Speaker 1: you gave somebody mushrooms with a grilled cheese sandwich, I

693
00:40:32,120 --> 00:40:34,560
Speaker 1: don't know, like it would get with the butter, Like

694
00:40:34,719 --> 00:40:37,480
Speaker 1: your stomach would be like wow, this is a bit

695
00:40:37,560 --> 00:40:40,400
Speaker 1: much for us for a second. So there are also

696
00:40:40,520 --> 00:40:42,840
Speaker 1: like different types of my own set of protocols that

697
00:40:42,880 --> 00:40:48,200
Speaker 1: I follow when UM doing things with like psilocybin, like

698
00:40:48,360 --> 00:40:51,200
Speaker 1: meaning that I prefer to keep the sugar low. I

699
00:40:51,320 --> 00:40:54,520
Speaker 1: prefer to keep the dairy lower none. I prefer to

700
00:40:55,880 --> 00:41:00,920
Speaker 1: not have it with things that are extremely spicy. I

701
00:41:01,080 --> 00:41:05,520
Speaker 1: prefer to also make sure that there's a balance of

702
00:41:05,600 --> 00:41:08,480
Speaker 1: some other adapted genics and some other things for your

703
00:41:08,600 --> 00:41:12,680
Speaker 1: for your belly, like ginger, like even you know, making

704
00:41:12,760 --> 00:41:16,480
Speaker 1: it into like a little like you know, taking the

705
00:41:16,560 --> 00:41:20,400
Speaker 1: mushrooms maybe with some coconut and minos and some ginger

706
00:41:20,800 --> 00:41:25,480
Speaker 1: and accelerating the experience through there because it's a softer

707
00:41:25,760 --> 00:41:30,879
Speaker 1: landing and your system and you know citrus also using

708
00:41:30,960 --> 00:41:34,040
Speaker 1: citrus to accelerate that as well, so you know, essentially

709
00:41:34,120 --> 00:41:36,120
Speaker 1: reminding me that, you know, there's a group of friends

710
00:41:36,120 --> 00:41:38,440
Speaker 1: for the last few decades who we occasionally get together

711
00:41:38,480 --> 00:41:42,040
Speaker 1: and typically do m DMA together there although occasionally mushrooms,

712
00:41:42,080 --> 00:41:45,000
Speaker 1: but developed a tradition where at the end of it,

713
00:41:45,400 --> 00:41:47,560
Speaker 1: I would go out and I go to the kosher

714
00:41:47,640 --> 00:41:50,279
Speaker 1: deli around the corner from my apartment and kosher because

715
00:41:50,280 --> 00:41:52,560
Speaker 1: I keep kosher, none of my friends do, and I'd

716
00:41:52,560 --> 00:41:58,040
Speaker 1: buy I get a dozen rare hamburgers and we come

717
00:41:58,080 --> 00:42:01,399
Speaker 1: back and it was the most travigant experiences. I think

718
00:42:01,440 --> 00:42:06,000
Speaker 1: the body was just craving that protein rush or something

719
00:42:06,040 --> 00:42:08,279
Speaker 1: with us where the Hamburger was the thing we had.

720
00:42:08,480 --> 00:42:10,960
Speaker 1: You know, it was what felt right at that time.

721
00:42:11,560 --> 00:42:13,359
Speaker 1: And I think that is important. I mean, like when

722
00:42:13,400 --> 00:42:16,000
Speaker 1: you're listening to your body in that way and your

723
00:42:16,040 --> 00:42:19,040
Speaker 1: body is saying, hey, hey, why don't you just go

724
00:42:19,080 --> 00:42:23,480
Speaker 1: ahead and grab this? Trust me later, and you trust

725
00:42:23,520 --> 00:42:27,400
Speaker 1: that process. You know your body is settling into that

726
00:42:27,440 --> 00:42:32,319
Speaker 1: space because especially when like any of those classifications m D,

727
00:42:32,440 --> 00:42:34,719
Speaker 1: M A, L S D, mushrooms, those things, when your

728
00:42:34,719 --> 00:42:38,000
Speaker 1: body is getting propelled into a whole another serotonin space,

729
00:42:38,840 --> 00:42:44,520
Speaker 1: and when you're getting back into balancing into planet Earth

730
00:42:45,120 --> 00:42:47,200
Speaker 1: and you want to replenish your body, I think it

731
00:42:47,320 --> 00:42:50,320
Speaker 1: is important to you know, do what your body is asking.

732
00:42:50,440 --> 00:42:52,800
Speaker 1: I'm in the same way after M D M A.

733
00:42:52,880 --> 00:42:55,360
Speaker 1: I have a very set protocol of things that I

734
00:42:55,440 --> 00:43:00,400
Speaker 1: consume and it's usually the first up is a Green's moothie.

735
00:43:01,040 --> 00:43:03,600
Speaker 1: I have to have a smoothie bowl for some reason.

736
00:43:04,080 --> 00:43:05,400
Speaker 1: I mean, I don't know what that is. I just

737
00:43:05,520 --> 00:43:08,160
Speaker 1: always have a smoothie bowl. But then after that, I

738
00:43:08,239 --> 00:43:11,200
Speaker 1: just treat my body really nice, like a really nice

739
00:43:11,280 --> 00:43:14,200
Speaker 1: quality piece of fish. And then and then I go

740
00:43:14,280 --> 00:43:17,920
Speaker 1: into like like I said, I don't know how everyone

741
00:43:18,120 --> 00:43:20,360
Speaker 1: is this intentional with food. But I would like for

742
00:43:20,400 --> 00:43:22,279
Speaker 1: them to be like when they're coming in and out

743
00:43:22,280 --> 00:43:25,880
Speaker 1: of experiences and just thinking about, hey, how do I

744
00:43:25,960 --> 00:43:29,480
Speaker 1: replenish my body to balance? You know, how do I

745
00:43:29,520 --> 00:43:33,799
Speaker 1: settle back and entergrate into this the space after being

746
00:43:34,480 --> 00:43:36,640
Speaker 1: a little bit gone for a bit, you know what

747
00:43:36,719 --> 00:43:40,239
Speaker 1: I mean. Let's take a break here and go to

748
00:43:40,320 --> 00:43:56,359
Speaker 1: an ad you have. You know, obviously these famous you

749
00:43:56,360 --> 00:43:59,160
Speaker 1: know clients, you know, like Dave Chappelle, who I guess

750
00:43:59,239 --> 00:44:02,399
Speaker 1: is in the you know of else someplace else in Ohio. Um,

751
00:44:02,520 --> 00:44:05,040
Speaker 1: you know, we're snoop talk. But so when people are

752
00:44:05,280 --> 00:44:07,440
Speaker 1: are contracting with you and they're saying we wanted dinner.

753
00:44:07,560 --> 00:44:09,319
Speaker 1: I mean, I know you, I've read that you like,

754
00:44:09,440 --> 00:44:11,880
Speaker 1: like Asian stuff is among your favorite stuff to cook with.

755
00:44:11,920 --> 00:44:14,320
Speaker 1: But do you do you get requests both for types

756
00:44:14,360 --> 00:44:18,000
Speaker 1: of food but also for types of cannabis or types

757
00:44:18,040 --> 00:44:21,440
Speaker 1: of concentrates or types of things like that? I mean,

758
00:44:21,560 --> 00:44:24,560
Speaker 1: how much are you know, as opposed to people just saying, hey,

759
00:44:24,640 --> 00:44:27,200
Speaker 1: you know, you know, chef Nikki, do your best and

760
00:44:27,400 --> 00:44:29,719
Speaker 1: like give me an Asian thing. Do you get more

761
00:44:29,760 --> 00:44:32,319
Speaker 1: specific things or people asking you to want to use

762
00:44:32,360 --> 00:44:35,360
Speaker 1: the cannabis out of their own garden or their favorite

763
00:44:35,640 --> 00:44:38,640
Speaker 1: you know brand or something like that. No, I don't

764
00:44:38,640 --> 00:44:42,240
Speaker 1: ever really get very specific things. I mean most people

765
00:44:42,280 --> 00:44:46,800
Speaker 1: pretty much trust me. Uh And I changed a menu,

766
00:44:47,120 --> 00:44:49,400
Speaker 1: Like every time I do an event, the menu is different.

767
00:44:49,440 --> 00:44:51,239
Speaker 1: I mean, you might have a couple of the same things,

768
00:44:51,280 --> 00:44:54,640
Speaker 1: which was just like your fan favorites, but I always

769
00:44:54,800 --> 00:44:57,719
Speaker 1: changed the menu and it definitely has a little a

770
00:44:57,760 --> 00:45:00,880
Speaker 1: lot Asian influence. I did my culinary studies in Thailand,

771
00:45:01,280 --> 00:45:03,719
Speaker 1: some of them, so I you know, I kind of

772
00:45:03,760 --> 00:45:06,839
Speaker 1: I settled into that space really well. But it's like

773
00:45:06,920 --> 00:45:11,840
Speaker 1: with David's just majority of the time ninety five percent

774
00:45:11,920 --> 00:45:15,879
Speaker 1: of the time it's regular food, not infused, because what

775
00:45:16,040 --> 00:45:19,680
Speaker 1: I'm doing with him is just as just being his chef.

776
00:45:19,800 --> 00:45:23,560
Speaker 1: I'm also feeding the guests that come in the green

777
00:45:23,640 --> 00:45:25,960
Speaker 1: room or different types of shows and things like that,

778
00:45:26,040 --> 00:45:29,560
Speaker 1: so we don't have people on stage like Blitz so

779
00:45:30,120 --> 00:45:34,280
Speaker 1: number one. But when I'm asked to do an infused dinner,

780
00:45:35,080 --> 00:45:38,440
Speaker 1: I may get from the talent or the artists, you know,

781
00:45:38,920 --> 00:45:42,160
Speaker 1: what they like in general, um, the types of foods

782
00:45:42,200 --> 00:45:44,680
Speaker 1: that they do like them what they don't like, and

783
00:45:44,719 --> 00:45:47,200
Speaker 1: I'll you know, use that as an influence on the

784
00:45:47,280 --> 00:45:50,000
Speaker 1: menu for the evening. The reason why I don't do

785
00:45:50,080 --> 00:45:53,920
Speaker 1: weddings is because they have so many requests, so sometimes

786
00:45:53,920 --> 00:45:57,040
Speaker 1: I lose my creative abilities. And so I like to

787
00:45:57,080 --> 00:46:00,600
Speaker 1: do these type of things because my team and I

788
00:46:00,719 --> 00:46:03,279
Speaker 1: we can. We could do all of the bucket list

789
00:46:03,320 --> 00:46:05,880
Speaker 1: things that we were like thinking and all the recipes

790
00:46:05,960 --> 00:46:08,880
Speaker 1: we wanted to try. So yeah, and when you're serving

791
00:46:08,920 --> 00:46:10,920
Speaker 1: as there are a menu like where each dish is

792
00:46:10,960 --> 00:46:14,320
Speaker 1: described not just the ingredients, the food ingredients, but also

793
00:46:14,480 --> 00:46:18,920
Speaker 1: the th HC and CBD levels. Yes, so the menu

794
00:46:19,080 --> 00:46:24,239
Speaker 1: is is written out to be exact what's in the ingredients, Um,

795
00:46:24,280 --> 00:46:27,480
Speaker 1: how much th HC, how much cbd? And then whether

796
00:46:27,560 --> 00:46:32,240
Speaker 1: there's vegan options, vegetarian things like that, so gluten free.

797
00:46:32,320 --> 00:46:37,520
Speaker 1: I still take into consideration dietary restrictions, so I'll always

798
00:46:37,600 --> 00:46:41,560
Speaker 1: have you know, plan A and B or option one

799
00:46:41,560 --> 00:46:46,640
Speaker 1: and two. But typically most of my guests are like,

800
00:46:47,000 --> 00:46:49,279
Speaker 1: we can't wait to see what's on the menu. So

801
00:46:50,320 --> 00:46:52,880
Speaker 1: you know, um, I know you mentioned earlier that you

802
00:46:52,920 --> 00:46:56,200
Speaker 1: had got in your degree in pharmaceutical sciences and that

803
00:46:56,200 --> 00:46:58,560
Speaker 1: that helped you, you know, in terms of becoming a

804
00:46:58,600 --> 00:47:01,479
Speaker 1: cannabis chef, because there's so science involved in this now.

805
00:47:01,760 --> 00:47:03,719
Speaker 1: But I've also heard you know that you also had

806
00:47:03,760 --> 00:47:06,080
Speaker 1: a familial background. I sort of opened you up both

807
00:47:06,080 --> 00:47:10,920
Speaker 1: to cooking and to cannabis. M Yes, familiar, Yes, I

808
00:47:10,920 --> 00:47:15,120
Speaker 1: have milk. I thought you said familiar, but but you

809
00:47:15,239 --> 00:47:19,720
Speaker 1: met family. Yeah, yeah, I'm like, yes, I have both

810
00:47:19,800 --> 00:47:26,080
Speaker 1: familiar and familiar. So in the beginning, my grandfather was

811
00:47:26,360 --> 00:47:31,520
Speaker 1: just his nickname was Doc. And my grandfather to be known,

812
00:47:31,719 --> 00:47:34,960
Speaker 1: were born on the same day. We're both scorpios. And

813
00:47:35,040 --> 00:47:39,920
Speaker 1: so his experience when he was younger, he used to

814
00:47:39,960 --> 00:47:44,960
Speaker 1: take plant medicine, um forged plant medicine and create like

815
00:47:45,080 --> 00:47:48,360
Speaker 1: different tinctures and SAPs, and he would sell them to

816
00:47:48,880 --> 00:47:51,000
Speaker 1: you know, just whoever would come to him. So he

817
00:47:51,080 --> 00:47:54,560
Speaker 1: kind of got the nickname Doc. And when I first

818
00:47:54,600 --> 00:47:57,160
Speaker 1: heard it as a kid, it was that, you know,

819
00:47:57,280 --> 00:47:59,200
Speaker 1: like he would have guys that have like, you know,

820
00:47:59,239 --> 00:48:02,480
Speaker 1: almost like STDs, and then he would make like a

821
00:48:02,560 --> 00:48:06,840
Speaker 1: save and he would just sell that to them, and anyway,

822
00:48:07,040 --> 00:48:09,880
Speaker 1: it became a hit. So I draw inspo from a

823
00:48:09,920 --> 00:48:13,400
Speaker 1: lot of that. I also, you know, started smoking cannabis

824
00:48:13,480 --> 00:48:20,160
Speaker 1: pretty young, um, fifteen, and I remember my my experience,

825
00:48:20,719 --> 00:48:24,439
Speaker 1: you know, getting older, like an older teenager I would

826
00:48:24,480 --> 00:48:27,759
Speaker 1: have that conversation with my dad, and I realized that

827
00:48:28,480 --> 00:48:31,640
Speaker 1: as I grew older, that my father was using cannabis

828
00:48:31,640 --> 00:48:35,200
Speaker 1: a lot as recovery because he owns a construction company

829
00:48:35,520 --> 00:48:38,480
Speaker 1: and so that's a lot of hard work pouring concrete

830
00:48:39,120 --> 00:48:41,919
Speaker 1: building you know, houses and stuff like that. And so

831
00:48:42,760 --> 00:48:45,160
Speaker 1: I was like, oh, this whole time, I didn't know

832
00:48:45,200 --> 00:48:47,799
Speaker 1: what those seeds were. Now that now that I know

833
00:48:47,960 --> 00:48:50,759
Speaker 1: and retrospect what those seeds were that I was playing with.

834
00:48:51,560 --> 00:48:56,399
Speaker 1: And I took the inspiration of how my family used

835
00:48:56,440 --> 00:49:00,919
Speaker 1: it as an actual medicine and how my family used

836
00:49:00,960 --> 00:49:04,920
Speaker 1: it to heal themselves, and so I had a different

837
00:49:04,920 --> 00:49:09,239
Speaker 1: perspective on it growing up. And so I was like,

838
00:49:09,320 --> 00:49:12,319
Speaker 1: you know, I'm not really trying to make like, you know,

839
00:49:12,440 --> 00:49:14,840
Speaker 1: I will make a sav or like some sort of tincture,

840
00:49:15,440 --> 00:49:17,880
Speaker 1: but I'm really good at food. So how can I

841
00:49:17,920 --> 00:49:22,359
Speaker 1: give you the best experience and health and wellness upon

842
00:49:22,480 --> 00:49:27,000
Speaker 1: consumption of you know, food items? So yeah, h m hm.

843
00:49:27,400 --> 00:49:30,080
Speaker 1: And you basically, I mean born and raised and lived

844
00:49:30,120 --> 00:49:33,239
Speaker 1: most of your life in Ohio. M Yeah, I'm from Cincinnati,

845
00:49:34,120 --> 00:49:38,360
Speaker 1: Ohio and I went to Ohio State. And um, I'm

846
00:49:38,400 --> 00:49:41,080
Speaker 1: literally I mean I live out my suitcase pretty much now.

847
00:49:41,960 --> 00:49:47,120
Speaker 1: But I travel, you know, everywhere doing you know, dinners

848
00:49:47,320 --> 00:49:51,320
Speaker 1: and talks and panels and things like that. But Ohio

849
00:49:51,520 --> 00:49:55,640
Speaker 1: is like my stumping grounds, so I owe a lot

850
00:49:55,680 --> 00:50:01,520
Speaker 1: of my grit from to Ohio. I mean, I mean, Nikki,

851
00:50:01,520 --> 00:50:04,040
Speaker 1: I'll tell you you're not my first Ohio State grat on.

852
00:50:04,320 --> 00:50:07,000
Speaker 1: Just a little while back, I had on a young

853
00:50:07,040 --> 00:50:10,440
Speaker 1: woman named Kat Packer. Oh yeah, I know Cat. You

854
00:50:10,480 --> 00:50:13,279
Speaker 1: know Cat, and you know Greece from Ohio State and

855
00:50:13,360 --> 00:50:16,200
Speaker 1: just spent the last five years trying to regulate marijuana,

856
00:50:16,560 --> 00:50:20,720
Speaker 1: you know, in Los Angeles, the point person in the city.

857
00:50:20,880 --> 00:50:25,120
Speaker 1: There's some nice connections. I mean, I admire Cat for

858
00:50:25,200 --> 00:50:27,920
Speaker 1: what she's done for sure, and what she's been trying

859
00:50:27,960 --> 00:50:30,160
Speaker 1: to do. And I know is she's had a tough time.

860
00:50:30,239 --> 00:50:33,360
Speaker 1: Her and I have never met personally, but I respect

861
00:50:33,440 --> 00:50:36,520
Speaker 1: the hell out of her because, um, she has a

862
00:50:36,600 --> 00:50:39,120
Speaker 1: very tough job. That is a tough ask job, because

863
00:50:39,160 --> 00:50:41,560
Speaker 1: you have a lot of people on both sides and

864
00:50:41,640 --> 00:50:43,920
Speaker 1: she's in the middle, and she's got people barking down

865
00:50:43,960 --> 00:50:48,080
Speaker 1: her net. It's hard, it's very hard. And she stepped in.

866
00:50:48,160 --> 00:50:50,120
Speaker 1: I think she was twenty six years old when she

867
00:50:50,160 --> 00:50:52,600
Speaker 1: took on the job, and I think and then she

868
00:50:52,640 --> 00:50:54,880
Speaker 1: did it for five years. I think she's just announce

869
00:50:54,920 --> 00:50:57,800
Speaker 1: she's stepping down after five years. But I mean, sometimes

870
00:50:57,800 --> 00:50:59,680
Speaker 1: I talk to people, you know, who have said a

871
00:50:59,680 --> 00:51:01,880
Speaker 1: bad experience with cannabis, and they're younger, and they're kind

872
00:51:01,880 --> 00:51:03,799
Speaker 1: of wary that you know, they got paranoid or they

873
00:51:03,840 --> 00:51:06,680
Speaker 1: got this, or that are very anxious. Typically that first

874
00:51:06,719 --> 00:51:09,719
Speaker 1: experience happened when they were in a social situation where

875
00:51:09,719 --> 00:51:11,520
Speaker 1: they had to kind of be on with people they

876
00:51:11,520 --> 00:51:14,000
Speaker 1: didn't know or feel comfortable with. And I'll say, you know,

877
00:51:14,000 --> 00:51:15,840
Speaker 1: the really thing to try to do is if you

878
00:51:15,880 --> 00:51:18,120
Speaker 1: do want to try it again, try to do it

879
00:51:18,160 --> 00:51:20,560
Speaker 1: in a place you know, preferably just one person you're

880
00:51:20,600 --> 00:51:24,080
Speaker 1: really close with it, maybe outdoors and and trying to

881
00:51:24,160 --> 00:51:26,720
Speaker 1: be in a very calm environment. But what I'm wondering

882
00:51:26,760 --> 00:51:30,680
Speaker 1: specifically on the culinary aspect is I wonder if for

883
00:51:30,800 --> 00:51:33,759
Speaker 1: people who have had a bad experience smoking it and

884
00:51:33,800 --> 00:51:36,720
Speaker 1: are wary of that element and so therefore they're staying

885
00:51:36,719 --> 00:51:40,279
Speaker 1: away from it, I wonder if for them doing it

886
00:51:40,440 --> 00:51:43,000
Speaker 1: in the food way, the way that you're doing might

887
00:51:43,120 --> 00:51:49,360
Speaker 1: be a safer, easier way to enjoy cannabis on occasion. Yeah,

888
00:51:50,400 --> 00:51:53,200
Speaker 1: you're very correct. It is a safer way to joy

889
00:51:53,400 --> 00:51:57,440
Speaker 1: enjoy cannabis on occasion, and people's bodies respond differently. So

890
00:51:57,480 --> 00:52:01,719
Speaker 1: I have people that come to my events and have

891
00:52:01,800 --> 00:52:05,680
Speaker 1: people that I speak with that cannot smoke, and so

892
00:52:05,840 --> 00:52:10,040
Speaker 1: they prefer to use any non combustible forms of cannabis,

893
00:52:10,120 --> 00:52:13,799
Speaker 1: which means whether it's consuming it by mouth or like

894
00:52:13,960 --> 00:52:17,600
Speaker 1: trans normal or things like that, and they fare better

895
00:52:17,640 --> 00:52:20,000
Speaker 1: in that space. And then I have some people who

896
00:52:20,040 --> 00:52:24,839
Speaker 1: can smoke a house down, but an edible or if

897
00:52:24,840 --> 00:52:28,719
Speaker 1: five to ten milligrams, they're like, whoa, whoa, whoa, this

898
00:52:28,840 --> 00:52:32,520
Speaker 1: is I can't handle this, you know. So I do

899
00:52:32,719 --> 00:52:36,200
Speaker 1: take in a consideration, Um, you know where you're at

900
00:52:36,320 --> 00:52:39,440
Speaker 1: with your cannabis journey, and like I said, try to

901
00:52:39,440 --> 00:52:43,000
Speaker 1: give you a like a middle ground. But like I said,

902
00:52:43,000 --> 00:52:46,040
Speaker 1: I do think that it is a much more like

903
00:52:46,640 --> 00:52:50,840
Speaker 1: agreeable thing. Like as far as demographics are concerned, women,

904
00:52:51,600 --> 00:52:56,320
Speaker 1: do you prefer to consume cannabis by mouth? Usually it's

905
00:52:56,360 --> 00:52:59,759
Speaker 1: a lot more like I don't know, it's you don't

906
00:52:59,760 --> 00:53:03,600
Speaker 1: some like we uh, it's a little bit more discreet,

907
00:53:04,239 --> 00:53:06,440
Speaker 1: and you know, you can have something in your person

908
00:53:06,760 --> 00:53:09,439
Speaker 1: just take a little nibble and get on with your day.

909
00:53:09,800 --> 00:53:13,040
Speaker 1: And so I do get a lot of feedback that

910
00:53:13,239 --> 00:53:16,120
Speaker 1: they love this because you know, you can have these

911
00:53:16,160 --> 00:53:20,600
Speaker 1: experiences with like why there's like cannabis wine, their champagne.

912
00:53:21,120 --> 00:53:24,279
Speaker 1: There's all these cool things that we have now that

913
00:53:24,360 --> 00:53:27,360
Speaker 1: can make you know, you feel fancy for that moment.

914
00:53:28,040 --> 00:53:34,120
Speaker 1: So yeah, years ago I was in Barcelona and I

915
00:53:34,280 --> 00:53:39,160
Speaker 1: landed up going to some interesting bar political scene and

916
00:53:39,440 --> 00:53:40,600
Speaker 1: it was you know, I thought it was just going

917
00:53:40,640 --> 00:53:42,680
Speaker 1: to be a kind of kind of cannabis coffee shop.

918
00:53:42,680 --> 00:53:45,399
Speaker 1: That turned out there were actually people using heroin there

919
00:53:45,400 --> 00:53:47,239
Speaker 1: and things like that. So I ended up sitting down

920
00:53:47,280 --> 00:53:49,520
Speaker 1: having dinner with a number of people who actually, you know,

921
00:53:49,520 --> 00:53:53,279
Speaker 1: we're actually not just smoking cannabis using heroin. Um, but

922
00:53:53,480 --> 00:53:56,600
Speaker 1: not not me, but they were. And then there was

923
00:53:56,640 --> 00:54:01,839
Speaker 1: a bottle on the table of cannabis infused absence and

924
00:54:01,960 --> 00:54:04,799
Speaker 1: I reached for the bottle and was about to take some,

925
00:54:05,400 --> 00:54:07,800
Speaker 1: and a whole bunch of people at the table, including

926
00:54:07,800 --> 00:54:11,400
Speaker 1: the guys doing heroin, said ethan, be careful with that stuff.

927
00:54:11,760 --> 00:54:18,120
Speaker 1: That packs of punch, you know of alcohol as stra

928
00:54:18,160 --> 00:54:20,759
Speaker 1: as a strong alcohol with cannabis can do something. Well,

929
00:54:20,840 --> 00:54:22,640
Speaker 1: let me ask you this. I mean, obviously there's this

930
00:54:22,760 --> 00:54:25,800
Speaker 1: booming world of you know, cannabis chefs, and there's the

931
00:54:25,880 --> 00:54:28,640
Speaker 1: cannabis edibles world and all of this sort of stuff.

932
00:54:28,840 --> 00:54:31,200
Speaker 1: Are there trends in this world the same way there

933
00:54:31,239 --> 00:54:36,600
Speaker 1: are in fine dining? Um, I'm still thinking about that story.

934
00:54:36,640 --> 00:54:39,319
Speaker 1: You just okay, if you want to comment on that,

935
00:54:39,400 --> 00:54:42,000
Speaker 1: go for it. I was like, I was trying to

936
00:54:42,080 --> 00:54:44,719
Speaker 1: like gather and you were saying I was like, okay,

937
00:54:44,920 --> 00:54:49,160
Speaker 1: we got I'm doing a checklist cannabis, heroin absence. I

938
00:54:49,280 --> 00:54:54,600
Speaker 1: was likest here, you know, my my, my world crosses

939
00:54:54,640 --> 00:54:56,560
Speaker 1: a lot of drugs and a lot of different story

940
00:54:57,280 --> 00:54:58,880
Speaker 1: I was. I was down for the story. I was

941
00:54:58,920 --> 00:55:01,600
Speaker 1: just trying to like start like the consumption and how

942
00:55:01,640 --> 00:55:04,520
Speaker 1: that feels. It's like, I don't know how that goes, um,

943
00:55:04,520 --> 00:55:11,080
Speaker 1: But anyway, so um trends as far as cannabis and culinary.

944
00:55:11,200 --> 00:55:14,080
Speaker 1: Some people get into the cannabis face and then just

945
00:55:14,280 --> 00:55:16,680
Speaker 1: they'll say like I'm a cannabis chef, and I'm like, okay,

946
00:55:16,719 --> 00:55:20,400
Speaker 1: well if I take chef off of it, can you

947
00:55:20,480 --> 00:55:22,680
Speaker 1: still go toe to toe with us in the kitchen?

948
00:55:23,040 --> 00:55:27,439
Speaker 1: Or or you end confection or you end pastry. There's

949
00:55:27,480 --> 00:55:31,160
Speaker 1: so many different like segments of like where you can

950
00:55:31,239 --> 00:55:36,000
Speaker 1: go in this world of cannabis. But typically it starts

951
00:55:36,040 --> 00:55:40,719
Speaker 1: with the actual chef converting into this space. Sometimes it's

952
00:55:40,760 --> 00:55:43,800
Speaker 1: backwards where you are in the space and you become

953
00:55:43,840 --> 00:55:47,520
Speaker 1: a chef or you try to kind of like create

954
00:55:47,600 --> 00:55:51,400
Speaker 1: these experiences. So as far as trends are concerned, you know,

955
00:55:51,440 --> 00:55:54,080
Speaker 1: there's not like a whole lot of them. I see

956
00:55:54,120 --> 00:55:56,480
Speaker 1: a lot of people kind of like barrel themselves in

957
00:55:56,640 --> 00:56:01,640
Speaker 1: very specific genres like pastry and confection, which is your

958
00:56:01,680 --> 00:56:06,239
Speaker 1: gummies and which is like cookies, and you know, like

959
00:56:06,520 --> 00:56:10,880
Speaker 1: all those type of things, candies and maybe some finer pastries.

960
00:56:11,200 --> 00:56:15,640
Speaker 1: There's a company that I like called Hervey and it's Macarons,

961
00:56:16,080 --> 00:56:19,799
Speaker 1: so you have Parisian style macrons. And then as far

962
00:56:19,800 --> 00:56:21,879
Speaker 1: as chefs are concerned, I think chefs are just doing

963
00:56:21,960 --> 00:56:24,440
Speaker 1: their chef thing, you know what I mean. So you're

964
00:56:24,480 --> 00:56:27,000
Speaker 1: pretty much start sticking in the same aesthetic you've been

965
00:56:27,000 --> 00:56:32,399
Speaker 1: cooking in and you're just adding that ingredient. So yeah,

966
00:56:32,440 --> 00:56:34,840
Speaker 1: I think that's pretty much where we're we're at as

967
00:56:34,920 --> 00:56:36,400
Speaker 1: far as the trends, I mean, a lot of us

968
00:56:36,440 --> 00:56:39,560
Speaker 1: are trying to do really cool things like and bringing

969
00:56:39,600 --> 00:56:42,880
Speaker 1: this same types of restaurant experiences to you, but with

970
00:56:42,960 --> 00:56:47,360
Speaker 1: cannabis and not just you know, something simple like cheeseburger.

971
00:56:47,520 --> 00:56:48,759
Speaker 1: You know what I mean. It's not saying that's that's

972
00:56:48,800 --> 00:56:53,160
Speaker 1: not good, but you are paying for an experience. I'm

973
00:56:53,160 --> 00:56:56,759
Speaker 1: gonna give you that. So so I'm curious. I mean,

974
00:56:57,040 --> 00:56:59,400
Speaker 1: so you have this bigger, growing world. And when I

975
00:56:59,440 --> 00:57:02,520
Speaker 1: was doing the pre operation for this episode here, you know,

976
00:57:02,560 --> 00:57:04,200
Speaker 1: I look back, like the New York Times had a

977
00:57:04,239 --> 00:57:07,560
Speaker 1: piece about cannabis chefs, you know, back seven eight years ago.

978
00:57:07,880 --> 00:57:11,399
Speaker 1: Then I came across somebody at Mindy Seagull who they said,

979
00:57:11,480 --> 00:57:13,480
Speaker 1: I think was the first chef who had won one

980
00:57:13,520 --> 00:57:17,160
Speaker 1: of those you know, prestigious James Beard Awards for for

981
00:57:17,320 --> 00:57:21,560
Speaker 1: culinary uh you know, accomplishment based in Chicago. She was like,

982
00:57:21,600 --> 00:57:23,680
Speaker 1: I guess the first moving into the cannabis space. So,

983
00:57:23,680 --> 00:57:25,840
Speaker 1: so this this growing world, and I wonder, I mean,

984
00:57:25,840 --> 00:57:28,560
Speaker 1: you're obviously part of it. What's it like? I mean,

985
00:57:28,560 --> 00:57:34,320
Speaker 1: the elements of collaboration, competition, identifying your niches, um, you know,

986
00:57:34,360 --> 00:57:37,800
Speaker 1: other other gatherings or conferences as yet for people cooking

987
00:57:37,800 --> 00:57:44,880
Speaker 1: with cannabis. No, there's there's nothing. Honestly, now there's nothing,

988
00:57:44,920 --> 00:57:49,080
Speaker 1: I mean, but it's starting. It's starting. Um. It was

989
00:57:49,160 --> 00:57:52,720
Speaker 1: really in getting like the world to notice that this

990
00:57:52,760 --> 00:57:55,360
Speaker 1: is a thing. Of course, at some point I felt

991
00:57:55,360 --> 00:57:59,880
Speaker 1: like James Beard may want to introduce a category or

992
00:58:00,040 --> 00:58:04,200
Speaker 1: real category where they you know, literally gauge all of

993
00:58:04,240 --> 00:58:08,000
Speaker 1: the chefs um that are doing in anything in cannabis.

994
00:58:08,560 --> 00:58:12,080
Speaker 1: There's not a convention or a meeting of the mind.

995
00:58:12,520 --> 00:58:14,280
Speaker 1: At some point I would like to be able to

996
00:58:14,320 --> 00:58:21,360
Speaker 1: introduce like regulatory things, meaning like certifications, because not everyone

997
00:58:21,480 --> 00:58:25,400
Speaker 1: understands how to properly dose, and you can really mess

998
00:58:25,400 --> 00:58:28,400
Speaker 1: the one up pretty quickly if you're not you know,

999
00:58:28,920 --> 00:58:33,480
Speaker 1: a little bit of knowledge and an education and some

1000
00:58:33,520 --> 00:58:35,840
Speaker 1: tender love and care and there. If you don't, you know,

1001
00:58:36,000 --> 00:58:38,720
Speaker 1: realize what you're doing, you can really push somebody over

1002
00:58:38,760 --> 00:58:43,919
Speaker 1: the top. And so like myself and there, I'm sure

1003
00:58:43,920 --> 00:58:47,120
Speaker 1: there's some other chefs who are wanting to see that.

1004
00:58:47,360 --> 00:58:50,720
Speaker 1: And the more and more we do things like podcasts

1005
00:58:50,720 --> 00:58:54,520
Speaker 1: and interviews. I just recently was reached out to by Bonappetite,

1006
00:58:54,560 --> 00:58:57,520
Speaker 1: so they're covering me for four twenty. But that's a

1007
00:58:57,680 --> 00:59:03,080
Speaker 1: step and a whole different action because before mainstream media

1008
00:59:03,520 --> 00:59:05,439
Speaker 1: like they may have touched on it, but it wasn't

1009
00:59:05,440 --> 00:59:09,520
Speaker 1: a thing. You know, most of our recognition came from

1010
00:59:09,760 --> 00:59:15,360
Speaker 1: cannabis media or other types of you know, plant medicine media.

1011
00:59:15,640 --> 00:59:19,800
Speaker 1: But I remember a couple of years ago, Forbes ran

1012
00:59:21,000 --> 00:59:26,760
Speaker 1: my Thanksgiving recipes and and Forbes for all all cannabis

1013
00:59:26,800 --> 00:59:29,960
Speaker 1: and fused it was like all quarantine Thanksgiving, and that

1014
00:59:30,120 --> 00:59:34,560
Speaker 1: was like, oh, well, this is something because like this

1015
00:59:34,640 --> 00:59:38,480
Speaker 1: is not the stone or demographic, and that's really hard

1016
00:59:38,520 --> 00:59:42,080
Speaker 1: for us to break through that. You know, like the

1017
00:59:42,120 --> 00:59:46,680
Speaker 1: older lady who has just retired and this walking her

1018
00:59:46,760 --> 00:59:49,320
Speaker 1: dog in the park, that park that has joint pain

1019
00:59:49,840 --> 00:59:53,720
Speaker 1: may not realize this is an option for her. Or

1020
00:59:53,760 --> 00:59:56,360
Speaker 1: you know, the young college student who you know as

1021
00:59:56,400 --> 01:00:01,240
Speaker 1: an athlete and doesn't want to take you know, narcotics

1022
01:00:01,240 --> 01:00:04,200
Speaker 1: for their pain. This is an option for them. So

1023
01:00:04,280 --> 01:00:06,600
Speaker 1: we have you know, a lot of different people we

1024
01:00:06,600 --> 01:00:09,080
Speaker 1: still have to reach too. And I think once we

1025
01:00:09,160 --> 01:00:14,000
Speaker 1: break that that plane, we'll have a lot more notoriety

1026
01:00:14,560 --> 01:00:18,480
Speaker 1: in being considered as like this is actually a career

1027
01:00:18,760 --> 01:00:22,080
Speaker 1: that is helping someone not just getting high, but also

1028
01:00:22,120 --> 01:00:25,800
Speaker 1: helping them be well mm hmmmmm. You know I have

1029
01:00:25,920 --> 01:00:28,960
Speaker 1: to ask you about one other type of food, which

1030
01:00:29,000 --> 01:00:31,840
Speaker 1: is one of my favorites, which is sushi, you know,

1031
01:00:32,160 --> 01:00:34,720
Speaker 1: and it's it's anything. There's a Japanese restaurant I go

1032
01:00:34,840 --> 01:00:38,520
Speaker 1: to in um San Francisco, and the guy who runs

1033
01:00:38,520 --> 01:00:40,840
Speaker 1: it a Japanese American guy. He's actually one of the

1034
01:00:41,240 --> 01:00:44,680
Speaker 1: few people I know who is basically consumed consuming a

1035
01:00:44,680 --> 01:00:47,680
Speaker 1: thousand milligrams of THHC a day while leading a very

1036
01:00:47,680 --> 01:00:49,960
Speaker 1: active life. He's just built up a very high tolerance.

1037
01:00:50,360 --> 01:00:52,200
Speaker 1: And and you know, a friend and I arranged for

1038
01:00:52,280 --> 01:00:55,600
Speaker 1: him actually to do a cannabis infused sushi dinner. But

1039
01:00:56,120 --> 01:00:59,080
Speaker 1: has this really started to show up in the sushi

1040
01:00:59,120 --> 01:01:02,920
Speaker 1: world at all. Yeah, I've had infused sushi. I did

1041
01:01:02,920 --> 01:01:07,120
Speaker 1: a collab with a sushi um a restaurant and we

1042
01:01:07,160 --> 01:01:11,280
Speaker 1: did infuse sushi, and I mean, yeah, it's great. There's

1043
01:01:11,760 --> 01:01:14,240
Speaker 1: there's a couple of different ways you can infuse sushi,

1044
01:01:14,680 --> 01:01:18,680
Speaker 1: depending on what types of like delivery methods. But if

1045
01:01:18,720 --> 01:01:24,000
Speaker 1: it's and the rice, you can use a isolate, which

1046
01:01:24,040 --> 01:01:29,320
Speaker 1: is more of a powder th HC substance that will

1047
01:01:29,400 --> 01:01:32,160
Speaker 1: disintegrate into the rice. Of course, you can put it

1048
01:01:32,200 --> 01:01:35,760
Speaker 1: in dipping sauces. But to actually infuse the sushi and

1049
01:01:35,880 --> 01:01:39,360
Speaker 1: also you can use it in the vinegar um that

1050
01:01:39,400 --> 01:01:42,640
Speaker 1: you'll use like the rice vinegar, anything that she would

1051
01:01:42,720 --> 01:01:46,160
Speaker 1: used to cure thy to know, the salmon anything like that.

1052
01:01:46,240 --> 01:01:48,840
Speaker 1: Yeah m hm. So you know, I'm just thinking, like

1053
01:01:48,920 --> 01:01:50,400
Speaker 1: in terms of you're saying you're on the road all

1054
01:01:50,440 --> 01:01:53,200
Speaker 1: the time, You're also saying you're a mom, and I'm wondering,

1055
01:01:53,480 --> 01:01:55,600
Speaker 1: you know, you know, in terms of what lies ahead?

1056
01:01:55,640 --> 01:01:57,640
Speaker 1: I mean, is there going to be a cookbook or

1057
01:01:57,760 --> 01:02:02,320
Speaker 1: a TV show? Are you to be branding? Even more broadly?

1058
01:02:02,640 --> 01:02:04,600
Speaker 1: So what lies ahead for you? You thinking what's your

1059
01:02:04,720 --> 01:02:08,160
Speaker 1: vision of yourself for the next five, ten, twenty years.

1060
01:02:08,320 --> 01:02:11,520
Speaker 1: I am working on a book right now, and it's

1061
01:02:11,520 --> 01:02:14,080
Speaker 1: gonna be a very interesting book of a collection of

1062
01:02:14,960 --> 01:02:19,480
Speaker 1: memoirs like stories, UM recipes and quite a bit of

1063
01:02:19,520 --> 01:02:23,160
Speaker 1: science and into breaking down you know, how to use

1064
01:02:23,200 --> 01:02:27,400
Speaker 1: these things safely and referring back to them when you,

1065
01:02:27,400 --> 01:02:30,080
Speaker 1: you know, do the recipes in your kitchen. The hind

1066
01:02:30,160 --> 01:02:32,720
Speaker 1: Affair is still gonna be on tour, so you'll still

1067
01:02:32,720 --> 01:02:38,040
Speaker 1: be able to catch us and UM most recreational and

1068
01:02:38,200 --> 01:02:43,240
Speaker 1: medical markets and some decriminalized markets. UM we are doing

1069
01:02:43,240 --> 01:02:48,960
Speaker 1: our first international event, so UM South Africa is just

1070
01:02:49,120 --> 01:02:54,960
Speaker 1: recently recently become legal and so we got an ask

1071
01:02:55,160 --> 01:02:57,360
Speaker 1: from a team there in a group to come to

1072
01:02:57,520 --> 01:03:01,720
Speaker 1: the high in affair in South Africa and too potentially

1073
01:03:01,840 --> 01:03:03,960
Speaker 1: launch a product and just kind of help them. We

1074
01:03:04,040 --> 01:03:06,440
Speaker 1: get a lot of asks from different places. My team

1075
01:03:06,440 --> 01:03:08,920
Speaker 1: and I we go to different countries and we talked

1076
01:03:08,960 --> 01:03:13,240
Speaker 1: to different folks and individuals about how to regulate edibles

1077
01:03:13,720 --> 01:03:18,000
Speaker 1: and how to um, you know, introduce this to your

1078
01:03:18,040 --> 01:03:22,560
Speaker 1: country as a legal form, because some places legalize edibles

1079
01:03:22,600 --> 01:03:27,680
Speaker 1: and noncombustible things first, like THH C and CBD tinctures.

1080
01:03:27,720 --> 01:03:31,240
Speaker 1: So we're doing a lot with you know, kind of

1081
01:03:31,360 --> 01:03:36,240
Speaker 1: expanding into a global space. Okay, don't hesitate to reach

1082
01:03:36,280 --> 01:03:38,600
Speaker 1: out to me connections to any place around the world,

1083
01:03:38,640 --> 01:03:41,840
Speaker 1: because I'm sort of wired into that world everywhere. Really,

1084
01:03:41,840 --> 01:03:45,480
Speaker 1: who's trying to integrate drug policy reform and cannabis reform

1085
01:03:45,600 --> 01:03:48,840
Speaker 1: with greater issues around social justice? Yeah, I said, I

1086
01:03:49,120 --> 01:03:52,080
Speaker 1: I think what you're doing is absolutely amazing. My mouth

1087
01:03:52,240 --> 01:03:55,520
Speaker 1: is absolutely watering right now. I mean, and I can't

1088
01:03:55,560 --> 01:03:57,880
Speaker 1: wait till the day comes when I can actually uh

1089
01:03:58,040 --> 01:04:00,240
Speaker 1: partake of one of your dinners. Any plan is to

1090
01:04:00,240 --> 01:04:04,360
Speaker 1: be in New York in, so I actually do that

1091
01:04:04,480 --> 01:04:06,240
Speaker 1: was the part I was going to finish that. So

1092
01:04:06,280 --> 01:04:09,320
Speaker 1: I'll be coming to New York. Um I should be

1093
01:04:09,320 --> 01:04:12,440
Speaker 1: there for twenty and so I will clue you in

1094
01:04:12,720 --> 01:04:16,480
Speaker 1: and send you the invitation for that. Uh huh. So

1095
01:04:16,520 --> 01:04:18,320
Speaker 1: I'll be there. We're gonna be doing a lot more

1096
01:04:18,360 --> 01:04:22,480
Speaker 1: stuff in New York. Um. I also work with we

1097
01:04:22,720 --> 01:04:25,720
Speaker 1: Mats a lot, and so we're like one of their

1098
01:04:25,760 --> 01:04:28,560
Speaker 1: strategic partners when it comes to like certain types of events,

1099
01:04:28,640 --> 01:04:30,360
Speaker 1: and they kind of helped me out with a lot

1100
01:04:30,360 --> 01:04:32,400
Speaker 1: of things. So we're gonna be doing more stuff in

1101
01:04:32,440 --> 01:04:35,880
Speaker 1: New York. So I'll be excited about that. And probably

1102
01:04:35,920 --> 01:04:38,480
Speaker 1: around third fourth quarter of this year with the rollout

1103
01:04:38,520 --> 01:04:43,400
Speaker 1: in the launch of Chef NICKI products will be and dispensaries.

1104
01:04:43,640 --> 01:04:48,880
Speaker 1: So that's coming. Yeah. Sounds fantastic. Sounds like your honor

1105
01:04:49,000 --> 01:04:51,800
Speaker 1: Roll doing great stuff, putting out a lot of positive

1106
01:04:51,840 --> 01:04:54,160
Speaker 1: food and energy and healing in the world. So listen.

1107
01:04:54,200 --> 01:04:56,840
Speaker 1: Thank you ever so much for joining me on Psychoactive.

1108
01:04:57,080 --> 01:04:59,560
Speaker 1: Of course, thank you for having me. I appreciate it.

1109
01:05:03,200 --> 01:05:07,040
Speaker 1: If you're enjoying Psychoactive, please tell your friends about it,

1110
01:05:07,280 --> 01:05:09,520
Speaker 1: or you can write us a review at Apple Podcasts.

1111
01:05:09,560 --> 01:05:12,320
Speaker 1: Or wherever you get your podcasts. We love to hear

1112
01:05:12,360 --> 01:05:15,400
Speaker 1: from our listeners. If you'd like to share your own stories,

1113
01:05:15,480 --> 01:05:18,640
Speaker 1: comments and ideas, then leave us a message at one

1114
01:05:18,880 --> 01:05:24,320
Speaker 1: eight three three seven seven nine sixty that's eight three

1115
01:05:24,440 --> 01:05:28,960
Speaker 1: three psycho zero, or you can email us at Psychoactive

1116
01:05:29,000 --> 01:05:32,160
Speaker 1: at protozoa dot com or find me on Twitter at

1117
01:05:32,160 --> 01:05:35,520
Speaker 1: Ethan natal Man. You can also find contact information in

1118
01:05:35,560 --> 01:05:39,080
Speaker 1: our show notes. Psychoactive is a production of I Heart

1119
01:05:39,200 --> 01:05:43,360
Speaker 1: Radio and Protozoa Pictures. It's hosted by me Ethan Naedelman.

1120
01:05:43,840 --> 01:05:47,280
Speaker 1: It's produced by Noham Osband and Josh Stain. The executive

1121
01:05:47,280 --> 01:05:51,520
Speaker 1: producers are Dylan Golden, Ari Handel, Elizabeth Geesus and Darren

1122
01:05:51,520 --> 01:05:55,280
Speaker 1: Aronovsky from Protozoa Pictures, Alex Williams and Matt Frederick from

1123
01:05:55,280 --> 01:05:59,120
Speaker 1: my Heart Radio and me Ethan Naedelman. Our music is

1124
01:05:59,160 --> 01:06:02,880
Speaker 1: by Ari blues he In and Especial Things to v Bio,

1125
01:06:02,960 --> 01:06:19,840
Speaker 1: s F Bianca Grimshaw and Robert bb. Next week, I'll

1126
01:06:19,840 --> 01:06:25,400
Speaker 1: be talking with perhaps the world's leading historian of psychoactive drugs,

1127
01:06:25,640 --> 01:06:29,040
Speaker 1: Mike j about his most recent book, mescal In, A

1128
01:06:29,080 --> 01:06:33,680
Speaker 1: Global History of the first psychedelic Everybody Knew that mescaline

1129
01:06:33,760 --> 01:06:35,760
Speaker 1: was listening, that came out of this cactus that had

1130
01:06:35,760 --> 01:06:39,240
Speaker 1: this backstory that's to do with American Indians and so forth.

1131
01:06:39,840 --> 01:06:42,720
Speaker 1: Once it becomes a white powder and a little viole

1132
01:06:42,800 --> 01:06:46,240
Speaker 1: on a shelf, people forget the backstory. So people forgot

1133
01:06:46,240 --> 01:06:48,880
Speaker 1: that mescaline came from peyote. It became a substance in

1134
01:06:48,920 --> 01:06:53,040
Speaker 1: its own right. Something the same happens with cocaine. In

1135
01:06:53,080 --> 01:06:57,120
Speaker 1: the nineteenth century. The first coca wines and coca products

1136
01:06:57,120 --> 01:07:00,360
Speaker 1: are all branded with pictures of incas and conquistor doors

1137
01:07:00,400 --> 01:07:02,480
Speaker 1: and things, reminding us that this comes from a plant

1138
01:07:02,480 --> 01:07:06,000
Speaker 1: in South America. Once cocaine is isolated, it just becomes

1139
01:07:06,040 --> 01:07:09,720
Speaker 1: like white tablets, similar what they're called a pure white drug,

1140
01:07:09,800 --> 01:07:13,240
Speaker 1: you know, a product of modern science and changes its identity.

1141
01:07:13,280 --> 01:07:15,840
Speaker 1: And so from that point on, mescaline has its own

1142
01:07:15,840 --> 01:07:19,960
Speaker 1: distinctive Western identity that separates itself from its indigenous tradition.

1143
01:07:20,680 --> 01:07:23,080
Speaker 1: Subscribe to Psychoactive now see it an't miss it.