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Speaker 1: Cannabis Talk one oh one with Blue and Joe Grande,

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Speaker 1: the world's number one source for everything cannabis.

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Speaker 2: Well welcome to Cannabis Talk one oh one, the world's

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Speaker 2: number one source for everything cannabis.

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Speaker 3: My name's Blue. Alongside of me is mister Joe Grande.

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Speaker 2: Connor hiding from parts on bait and loran oils, and

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Speaker 2: Joe is out of the office today, but we are

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Speaker 2: going to have a fantastic show.

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Speaker 4: Connor, let us know, yes, sir, yes we are.

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Speaker 5: Thank you for listening to our podcast, Cannabis Talk one

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Speaker 5: o one all around the world. Make sure you check

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Speaker 5: out our website Cannabis Talk one o one dot com

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Speaker 5: as we have so many great articles and blogs on

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Speaker 5: our site. Feel free to call us anytime at one

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Speaker 5: eight hundred and four twenty.

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Speaker 4: Nineteen eighty.

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Speaker 5: And check us out on our YouTube and ig at

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Speaker 5: Cannabis Talk one oh one. Blue is at number one,

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Speaker 5: Christopher Right and Joe Grande is at Joe Grande fifty two.

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Speaker 5: And now we're gonna hop into our read with Chalmers Wellness.

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Speaker 5: Chalmers Wellness is a full service rehabilitation and recovery facility.

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Speaker 5: They work with patients to identify a treat and manage

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Speaker 5: a wide variety of issues including weight loss or gain,

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Speaker 5: digestive problems, chronic fatigue, pain injuries, sea LAAC disease, chiropractic problems, pybromyalgia,

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Speaker 5: carpal tunnel planter.

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Speaker 4: Fasciitis, and much more.

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Speaker 5: Medical doctors regularly refer patients to doctor Chalmers when traditional

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Speaker 5: medications and treatments are not working with their patients. For

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Speaker 5: more information, check out the website at www dot Chalmers

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Speaker 5: Wellness dot com or call them direct at two one

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Speaker 5: four four four six five three zero zero. And today

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Speaker 5: on our show, we're going to welcome back Heidi. We're

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Speaker 5: doing parts on Baked with Loranoils. Heidi's a senior business

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Speaker 5: development manager at Loranoil's and a part of our special

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Speaker 5: cooking show here at Cannabis Talk one oh one Kitchen.

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Speaker 5: Loran Oils has been manufacturing and distributing premium flavorings and essential.

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Speaker 4: Oils for over sixty years.

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Speaker 5: Loranoils was born in nineteen sixty two and originally bottled

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Speaker 5: and distributed about eight to ten core essential oils such

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Speaker 5: as peppermint and clove, and distributed distribution was limited to pharmacies.

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Speaker 5: Over the years, the business has expanded its product offerings

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Speaker 5: and they now sell to a wide variety of retailers, manufacturers,

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Speaker 5: health practitioners, and home consumers. Today the company services over

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Speaker 5: thirty thousand customers in fifty one countries.

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Speaker 4: So happy to welcome you back on the show.

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Speaker 3: How do you let's give it up for Connor?

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Speaker 2: Some studies so fu joke out you know, fun fun

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Speaker 2: fact you know?

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Speaker 3: Is that Connor? How long you been with us?

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Speaker 4: Almost two years now?

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Speaker 2: Almost two years now. He started as an inswer and

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Speaker 2: then now he has been working the boards, you know,

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Speaker 2: and he just made his way to Parts on Baked

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Speaker 2: on Cannabis talk here we are my arrival.

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Speaker 3: Good job brother. So so also what we're doing today,

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Speaker 3: young lady.

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Speaker 6: All right, today we're going to make a cheepa chata.

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Speaker 7: This recipe comes from our new book Parts un Baked

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Speaker 7: and it was given to us by Thomas O'Neill from Canada.

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Speaker 7: He's with Aggressive Organics. Aggressive Organic started out as it

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Speaker 7: was a grant given by Health Canada to cultivate cannabis

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Speaker 7: for culinary use.

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Speaker 6: So once the.

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Speaker 7: Grant was up, they switched gears a little bit and

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Speaker 7: turned it into a few infuse catering service, so he

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Speaker 7: timmed up with teamed up with Tim Pettigrew, who's a

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Speaker 7: chef who's also featured in this book, and they're doing

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Speaker 7: all kinds of catered or infuseed catered meals. They're working

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Speaker 7: to make cannabis cater or corporate cannabis events very normal

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Speaker 7: and in mainstream. So this is really exciting. He has

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Speaker 7: a mixology background, so the strength is going to be

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Speaker 7: really good.

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Speaker 3: You know. I'll tell you what as I look at it.

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Speaker 2: First of all, I don't know what a chiba chada is, right,

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Speaker 2: but you said it made all the sense in the world, right,

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Speaker 2: chiba chata, right, So and I was like, oh, it's chada.

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Speaker 3: I should have caught that, but I didn't. But what

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Speaker 3: makes it the chiba? Is it? Is it something that's

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Speaker 3: Is it this this sweet chiva?

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Speaker 7: It's it's could be whatever you want. Thomas O'Neill in

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Speaker 7: his recipe he uses and fuse drops. So if you're

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Speaker 7: using like Callie Effects, I know you guys work with them.

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Speaker 6: They have the beverage drops. You can put that in.

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Speaker 7: But I'm going to use a little bit of CBD

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Speaker 7: honey in it. But there's a lot of different like

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Speaker 7: chiba chiba.

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Speaker 3: So I thought chiba was that thing floating in there.

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Speaker 2: That's so you guys got to be here to see

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Speaker 2: what I've seen right now, make sure they I was like,

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Speaker 2: is that the chiba? But I get it now we're

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Speaker 2: in baked Yes, I got it the food.

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Speaker 7: Yes, okay, well all right, so we're gonna this is

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Speaker 7: something that you have to make ahead of time, at

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Speaker 7: least to day, because you have to let the rice

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Speaker 7: often up, So you're gonna soak the or you're gonna

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Speaker 7: definitely want to rinse off the long grain rice in

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Speaker 7: water until the water runs clear. So we're going to

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Speaker 7: use two cups of rice and then get that nice

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Speaker 7: and clear, and then you're going to put it in

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Speaker 7: a container with three cups of water, one cinnamon stick,

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Speaker 7: and a tablespoon of our Madagascar Organic Vanilla bean paste,

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Speaker 7: and then you cover it up and let it sit overnight,

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Speaker 7: give it at least twenty four hours to get the

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Speaker 7: rice softened up. Once that's done, you're going to want

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Speaker 7: to take out that cinnamon stick before you put it

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Speaker 7: in the blender. We're going to add our creamy hazel

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Speaker 7: nut and our amaretto flavoring a little bit of the

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Speaker 7: infused honey. We're going to get it all blended, strange,

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Speaker 7: and then we're going to make ourselves a cocktail.

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Speaker 2: So when you actually strain it right, why are we

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Speaker 2: straining it to get the dirt off?

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Speaker 6: To wash it off? So rice is really starchy.

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Speaker 3: Does it carry a flavor?

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Speaker 7: It probably does, hear you flavor just like pasta water

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Speaker 7: Like if you you know, rinse your pasta before you

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Speaker 7: put the sauce on it, it changes things.

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Speaker 6: But rice is very start to see, you want to

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Speaker 6: make sure that you have it off there so the

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Speaker 6: drink isn't too cloudy and starts.

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Speaker 3: Yeah.

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Speaker 5: And so when they's letting this sit, are they storing

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Speaker 5: it in the fridge?

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Speaker 4: Are they keeping it outside?

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Speaker 7: Do you want to throw it a refrigerator? And this

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Speaker 7: is probably and something I know we pocket clouded on

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Speaker 7: another show, Like your refrigerator has odors in it, so

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Speaker 7: you want to make sure that it's in a covered

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Speaker 7: container so you're keeping.

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Speaker 6: The odors from absorbing it.

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Speaker 7: You if you want the vanilla and the cinnamon to

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Speaker 7: come through that stage and whatever you've.

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Speaker 3: Had react with, well there it is.

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Speaker 2: Guys's parts on bank we'll be right back after this break.

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Speaker 1: You're listening to Cannabis Talk one oh one. Cannabis Talk

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Speaker 1: one oh one, the world's number one source for everything

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Speaker 1: cannabis cannabis.

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Speaker 5: Hello, everyone, welcome back to Parts Unbaked with Cannabis Talk

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Speaker 5: one oh one. Before we get back into it, I

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Speaker 5: need to tell you about the Bear Flag Group and

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Speaker 5: how it is your white label partner. They're known to

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Speaker 5: be on time, accurate, and do quality code packaging. They've

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Speaker 5: been launching brands in California since twenty fifteen and at

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Speaker 5: the Bear Flag Group they do what they say they

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Speaker 5: will do. Go check them out online at Bearflaggroup dot com.

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Speaker 3: That was amazing, great job, Connor. Here we go, all right,

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Speaker 3: so miss Heidi, Yes, I got a question for you.

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Speaker 3: All right? How long did it take me to catch it?

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Speaker 3: There was a cheaba shot?

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Speaker 6: Too long?

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Speaker 2: Did? I was just like it's a chiva shot. Yeah, dude,

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Speaker 2: that was the funniest day ever.

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Speaker 3: That's going to be the bloopers. So, so where do

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Speaker 3: we go from here?

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Speaker 6: It's been sitting all nights, sitting all nights. Got soft rice.

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Speaker 6: It's two cups of long grain rice. It's been ritted.

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Speaker 7: It's sitting in three cups of water, and there's a

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Speaker 7: cinnamon stick in it and a tablespoon of our vanilla

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Speaker 7: bean paste. So now that the rice is soft, we're

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Speaker 7: going to take the cinnamon stick out. I'm going to

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Speaker 7: have you pour that in the blender.

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Speaker 2: I thought that was the chiba. It looked like a

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Speaker 2: sausage in there a little.

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Speaker 3: It looks like a.

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Speaker 2: Snap and joishl gym. It does, it really does. And

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Speaker 2: I thought, I'll say, damn, there's a piece of meat

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Speaker 2: in there.

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Speaker 6: Yeah.

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Speaker 3: Bad, Yeah, I didn't know.

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Speaker 6: All right, So we're going to pour all of the

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Speaker 6: rice into the blender.

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Speaker 3: Do I get you do?

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Speaker 6: And so go ahead and dump the there's two cups

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Speaker 6: of almond milk.

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Speaker 3: This is just almond milk.

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Speaker 7: Yes, this recipe is vegan too, So if anybody listening

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Speaker 7: and it doesn't have any animal products in their food,

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Speaker 7: this is a great recipe for you.

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Speaker 6: We don't need it anymore.

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Speaker 7: So I'm going to put in a teaspoon each of

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Speaker 7: our creamy hazelnut flavor and yeah, instantly, oh you're never

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Speaker 7: up here when you when we open.

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Speaker 3: Enjoy that.

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Speaker 4: No lavender.

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Speaker 2: No lavender almost took me down and everybody's like, oh,

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Speaker 2: there's someone.

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Speaker 3: I was like, what I might be sensitive to?

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Speaker 5: Lay might be I mean it probably was a concentrated

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Speaker 5: amount going into.

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Speaker 2: I put it on your temple and I'm like okay,

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Speaker 2: and then I put on my temples and I put

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Speaker 2: it behind my ears and I say, I'm going, WHOA.

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Speaker 7: Well, something about essential oils is you're really not supposed

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Speaker 7: to put them directly on your skin. You're always supposed

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Speaker 7: to dilute them with carrier oils, especially something like citrus oil,

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Speaker 7: because they can be phototoxic.

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Speaker 2: So don't listen to the show host when the show

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Speaker 2: host is like do something and be like, wait, no,

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Speaker 2: you don't. Yeah, you're supposed to be like hiding down,

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Speaker 2: don't do that. It actually passed.

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Speaker 7: So this is a put a teaspoon of the CBD

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Speaker 7: honey in it.

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Speaker 6: So that's about of you can try some of that

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Speaker 6: if you want.

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Speaker 2: Michigan I'm a big really good yeah is insane.

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Speaker 6: I don't even know.

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Speaker 7: And then go ahead and blend that, and you want

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Speaker 7: it to be really nice and smooth.

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Speaker 3: So to just keep going with it up.

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Speaker 2: I'm starting to smell really good. It's good right away.

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Speaker 2: This could be like a nice bramer and two from

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Speaker 2: my coffee.

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Speaker 7: Oh yeah, absolutely, that's probably gardens. Yeah, all right, so

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Speaker 7: that's it. Now we're going to grab some glasses with

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Speaker 7: some ice and do up some drinks. No way, this

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Speaker 7: is a super simple recipe. You just have to start

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Speaker 7: it ahead.

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Speaker 3: Of well, hold on a second, let me get a

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Speaker 3: couple of glasses here. These are glasses.

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Speaker 6: Those are perfect for this.

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Speaker 3: Are they have been.

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Speaker 7: I washed them specifically for this. You just need some

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Speaker 7: ice in those. Fantastic And then so the garnishings that

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Speaker 7: we're going to bring back some cinnamon sticks. We're going

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Speaker 7: to do a little dusting of cinnamon on top, and

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Speaker 7: then we have Martino cherries as well, and that'll go

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Speaker 7: with the amaretto flavor.

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Speaker 3: I'm a fan of.

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Speaker 6: Yeah, you know that really good?

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Speaker 3: You know that about me now, all right?

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Speaker 7: And so you want to strain it because there's probably

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Speaker 7: a little bit of a particulate matter from the rice.

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Speaker 7: You want to make sure it's a nice smooth drink.

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Speaker 7: So just run it through a strainer, no chunks, no chunks.

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Speaker 3: And then.

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Speaker 4: This would be a crazy protein shake drink.

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Speaker 7: Oh yeah, absolutely, you could totally dump like some of

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Speaker 7: protein in there.

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Speaker 4: Yeah, check that out.

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Speaker 6: It's a good foundational drink.

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Speaker 7: And you could probably change up the little ran flavors

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Speaker 7: to as well and do like a caramel.

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Speaker 6: Anything that goes with cinnamon, I think would be really good.

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Speaker 6: Cin and vanilla. There's a lot of versatility with this.

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Speaker 7: One, absolutely, but I think these are the the cinnamon's

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Speaker 7: the traditional flavor.

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Speaker 3: Yellow map for that al e scares me on you.

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Speaker 4: On the green?

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Speaker 3: Yes, wow.

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Speaker 6: And then there's the drink.

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Speaker 5: I gotta wait till the others are for all right,

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Speaker 5: all right, presentation is insane.

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Speaker 2: It does have a little bit of a little stuff there. Yeah,

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Speaker 2: it looks good, smells amazing.

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Speaker 4: Yes, yeah.

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Speaker 2: The smell on it is if you guys, now, when

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Speaker 2: smell a vision comes yeah, you guys, smell it, smell it.

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Speaker 6: I wish we could bring the audience any you guys.

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Speaker 3: Go buy that.

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Speaker 2: Please smell a vision dot com. Thank you, smell a vision.

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Speaker 2: It's a real thing. That's the tagline. It's a real thing. There,

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Speaker 2: we smell a vision, real thing. Cheers, cheers.

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Speaker 3: Mm hmm. That's nice. It's refreshing, very refreshing. Sweet. No,

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Speaker 3: it's clean, yeah, I like it really clean. Now is

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Speaker 3: this who was just made by.

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Speaker 7: This is made by Thomas O'Neil from Agrested Organics in Canada.

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Speaker 2: It's you know, I was expecting to be a little sweeter,

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Speaker 2: but it's very it's very clean.

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Speaker 4: It's like a clean, very refreshing.

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Speaker 3: Yeah it's not.

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Speaker 2: It's refreshing, you know, usually like o chata is more

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Speaker 2: of a you know, it's sweet, super sweet.

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Speaker 3: Like my kid loves it and I'm like, I want

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Speaker 3: to drink a little bit of it and then.

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Speaker 5: Get a stomach ache after drink it so fast.

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Speaker 3: Yeah, it's like a mc tummy ache. You gotta McDonald's

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Speaker 3: you get a make tummy ag.

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Speaker 2: Well, this one is really fresh and uh, for those

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Speaker 2: of you guys at home, if you wanted to add

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Speaker 2: more sugar to it, you can, but I would.

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Speaker 3: Suggest try it this way first because it feels healthy.

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Speaker 2: Yes, it's Cannabis Talk one on one, Parts of Mate

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Speaker 2: when we come back, more of loran oils and parts

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Speaker 2: of Bay.

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Speaker 3: Right back.

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Speaker 1: You're listening to Cannabis Talk one oh one. Cannabis Talk

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Speaker 1: one oh one, the world's number one source for everything cannabis.

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Speaker 5: Welcome back to Parts on Bake with Cannabis Talk one

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Speaker 5: oh one. Turn the typical into something special. When it

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Speaker 5: comes to confuse products, the flavor you taste should be

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Speaker 5: just as enjoyable as the feeling you experienced. Visit the

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Speaker 5: website at www dot loranoils dot com.

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Speaker 4: Or check it out right here on our cooking show.

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Speaker 5: I got to think the staff in here, Adrian alex

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Speaker 5: A, alex Ci Mondo, Madison Novelie, Teddy the show Dog, Daniel, Connor,

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Speaker 5: cam Cassie Beach barsalar Ali Sunday, Goldie Pitt, Mark Carnes,

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Speaker 5: Chris Francino, Jennifer Erica and Elvis.

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Speaker 4: Thank you for all that you do around here.

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Speaker 2: You know, I'll tell you what, Joe, just go ahead

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Speaker 2: and stay at home. Connor is going to continue just

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Speaker 2: to take your position here and come. Appreciate you so much.

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Speaker 2: Thank you guys.

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Speaker 3: So this is Heidi.

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Speaker 2: You know, first of all, this is an absolutely amazing

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Speaker 2: drinking and who makes it again?

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Speaker 3: What was this?

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Speaker 6: Is him O'Neil from Aggressive Organics.

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Speaker 2: Shout out to team man. This is awesome and the

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Speaker 2: chiba you got me. I know, I don't know how,

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Speaker 2: but usually I'm pretty slicking quick on my feet. Today

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Speaker 2: I was sliding around and feeling like I cheated myself.

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Speaker 2: But with that being said, this, this you know, cookbook

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Speaker 2: is is important that I think you give back some

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Speaker 2: of the credit to the people that have helped you

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Speaker 2: put this together.

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Speaker 3: So if you can start kind of going through it.

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Speaker 3: There's Julie.

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Speaker 6: Yes, she's our first recipe. She's from Flower Pharmers.

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Speaker 7: She creates the ola the oils, and she contributed her

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Speaker 7: avocado moose, which is really good. That's another Yeah, it's awesome. Yeah,

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Speaker 7: it's super easy to make. And then we've got Chef

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Speaker 7: Jay we love him. He came with his Bourbon pecan

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Speaker 7: talking awesome. And then Thomas O'Neil.

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Speaker 3: With.

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Speaker 7: His business partner, chef Tim Pedigrew, came up with something

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Speaker 7: really unique and not dessert oriented. It's a blood orange

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Speaker 7: burblanc seared scallop.

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Speaker 3: He's got go ahead. I wanted to.

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Speaker 2: I wanted to kind of talk with like off air,

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Speaker 2: you were saying, you know, it's a seared scallop, but

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Speaker 2: it's a nice way to portion it out, like if

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Speaker 2: someone doesn't want to have the CBD or THC in

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Speaker 2: it or anything infused, it's a nice recipe for that.

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Speaker 7: Yes, there's a sauce that goes with it, which is

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Speaker 7: the Burblanc and Tim and Thomas are doing infused meals

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Speaker 7: at Aggressive Organics in one of the ways that they're

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Speaker 7: able to do it responsibly is by putting it in

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Speaker 7: sauces so they can they can garnish the dish and

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Speaker 7: people can choose they have it infused or not infused,

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Speaker 7: and they know exactly how much they're getting. Everything is

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Speaker 7: within the parameters of Health Canada standards.

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Speaker 6: They're really really great about that.

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Speaker 7: But it's something that I hear a lot of chefs

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Speaker 7: say that it's it's easy to if you're serving a

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Speaker 7: lot of people to put the infusion in the sauce

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Speaker 7: so you can make the choice to infuse or not.

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Speaker 2: Real quick, can we go through some of the items

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Speaker 2: on this one, because I'm a Skelet fan, okay in

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Speaker 2: a major way, and I just kind of want to

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Speaker 2: get the idea of how he orchestrated this because it

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Speaker 2: doesn't beautiful, yes, and I'm I just go for butter

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Speaker 2: and salt, you know, scallops, it's just my go to.

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Speaker 2: But I see that it looks like there might be

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Speaker 2: some garlic or some other things. Oh yeah, So I'd

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Speaker 2: like to if you can kind of go through this

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Speaker 2: one for me.

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Speaker 7: Yeah, So this one comes with so the the scallop

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Speaker 7: is seared and then it sits in a blood orange

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Speaker 7: for a blank sauce which uses he uses us like

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Speaker 7: a citrus citrus heavy cannabis strain. And then he's got

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Speaker 7: a pine pine nut and cranberry grama lata, which is

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Speaker 7: like it's it's this part of the recipe right here,

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Speaker 7: which adds a little bit of texture, a little bit

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Speaker 7: of sweetness, and then an apple and radish slaw that

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Speaker 7: has ginger in it.

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Speaker 3: Wow.

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Speaker 7: Yeah, this is the only one in the recipe that

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Speaker 7: I haven't tried because I haven't found good scallops and

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Speaker 7: I feel like I don't want to disrespect this recipe

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Speaker 7: I get.

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Speaker 6: I think I have to go to like you know.

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Speaker 4: The ocean ship them in from Pikes Market.

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Speaker 6: So after that, we've got chef Bill from Warp Labs.

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Speaker 7: He's actually going to be in our booth for m

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Speaker 7: J Biscon doing some cooking.

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Speaker 2: Yeah no, no, wait a minute, now, this guy, what's

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Speaker 2: his history and background?

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Speaker 7: So he's beenished a traditional chef for quite a while,

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Speaker 7: but after having some health issues in finding cannabis, he

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Speaker 7: kind of switched Ears and now he's developing products for

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Speaker 7: different companies. He developed some flavoring oils for Cush Kitchen,

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Speaker 7: but now he's with Warp Labs and they're working on

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Speaker 7: some products. I've seen some of their branding and it's

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Speaker 7: pretty awesome. I'm excited for their website to be done

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Speaker 7: so everybody else can see it.

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Speaker 3: I really like Phil Lot. Yeah, he's just a great.

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Speaker 2: Person, very intelligent and knows how to come in and

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Speaker 2: wipe out a crowd because I mean, I've had him

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Speaker 2: work here with us, and you know, it's sometimes it's

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Speaker 2: difficult to serve, you know, the three people or thirty people,

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Speaker 2: and on.

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Speaker 3: The fly sometimes you have to make adjustments.

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Speaker 2: And I've seen to make those adjustments in real time

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Speaker 2: and just really turn it out and just boom boom boom.

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Speaker 3: Yeah, pretty awesome.

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Speaker 6: So we love him.

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Speaker 7: And then we've got Carrie Jagger from Cleveland Innovative Infusion.

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Speaker 7: She is also has a chef background where she was

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Speaker 7: working in traditional restaurants but then went out and started

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Speaker 7: developing cannabis products.

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Speaker 6: She develops.

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Speaker 7: SOPs for companies and gets them all set up with

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Speaker 7: their own brand. She's got her own gummy line, Kisco

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Speaker 7: which is Latin for rest or I rest excuse me.

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Speaker 7: And she's a really good consultant if you're working on

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Speaker 7: developing your own line. She can come in and teach

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Speaker 7: you how to infuse it properly into how to get

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Speaker 7: something that's really shelf stable and made with quality ingredients.

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Speaker 7: So she's a fantastic person to reach out if you're

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Speaker 7: trying to start up a product line. She contributed brown

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Speaker 7: Butter Almond butter, but brown butter almond brittle.

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Speaker 6: Cookies mouthful awesome.

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Speaker 7: Yeah, they are very good, and she made the cover

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Speaker 7: of the book. Actually, they were so good that she

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Speaker 7: made the Yes. Yes, they have smoked almonds and them

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Speaker 7: and peanut brittle and there.

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Speaker 3: Is that Why how you figured it out? Because it

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Speaker 3: was that tasty?

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Speaker 6: Or is it just kind of worked?

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Speaker 3: You know?

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Speaker 7: I had some fan leaves on my plants, so I

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Speaker 7: cut some off and I thought they looked really good.

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Speaker 6: We wanted to let people know that there's you know,

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Speaker 6: weed and.

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Speaker 3: Smart.

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Speaker 7: And then Marge Madden, we had her peach sauce yesterday.

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Speaker 7: She's from Bite Me, the podcast about edibles.

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Speaker 6: She's also out of Canada and she's amazing.

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Speaker 7: That was great to her and then we've got Marissa Dunn.

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Speaker 6: We did her lava lamp lemonade.

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Speaker 7: She's got a couple of recipes in here, including the

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Speaker 7: Chadar grits and shrimp and the Chilat's out of Altitude

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Speaker 7: drops in Vermont.

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Speaker 2: Which is honestly, that's an award winning drink. Yeah, girl,

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Speaker 2: your drink was so amazing. I was so happy to

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Speaker 2: be here when we made that. And I promise you

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Speaker 2: we'll go back to this episode so I can remake

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Speaker 2: that and for for other people.

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Speaker 3: I like want to do it for my sons, for.

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Speaker 7: Cameron's daughter, Yes, did you?

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Speaker 3: It's so cool?

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Speaker 2: Hearts so and it's such a great flavor, I mean,

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Speaker 2: just refreshing and like again, not too sweet. I like

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Speaker 2: a lot of the different things that I've realized that

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Speaker 2: that have been on this. I mean there's a couple

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Speaker 2: of real sweet ones Chef j but which is which

446
00:22:47,480 --> 00:22:49,080
Speaker 2: was awesome, But yeah, there's a lot of them that

447
00:22:49,119 --> 00:22:51,240
Speaker 2: aren't so sweet, that are just you know, like again,

448
00:22:51,520 --> 00:22:58,840
Speaker 2: the it's just a refreshing Again, when I thought of it,

449
00:22:58,880 --> 00:23:00,879
Speaker 2: I'm like, oh man, we're going to back to my

450
00:23:00,960 --> 00:23:01,600
Speaker 2: sugar rush.

451
00:23:01,800 --> 00:23:04,320
Speaker 3: Yeah, but this is more of a clean, just nice

452
00:23:04,359 --> 00:23:05,080
Speaker 3: tasting drink.

453
00:23:05,119 --> 00:23:08,399
Speaker 7: But once you get you know, more familiar with how

454
00:23:08,480 --> 00:23:10,920
Speaker 7: to adjust a recipe too. You can always cut back

455
00:23:10,960 --> 00:23:15,240
Speaker 7: sweetener or put in an alternative sweetener, not using granulated sugar,

456
00:23:15,280 --> 00:23:19,080
Speaker 7: substituting honey for things. Even adding a little bit of

457
00:23:19,080 --> 00:23:21,960
Speaker 7: salt to things will cut a sweetness. It seems weird

458
00:23:21,960 --> 00:23:24,800
Speaker 7: to throw salt in something sweet, but it will help.

459
00:23:24,640 --> 00:23:25,320
Speaker 6: Wipe that out.

460
00:23:25,520 --> 00:23:26,720
Speaker 3: Wow, I didn't know that.

461
00:23:27,760 --> 00:23:32,320
Speaker 7: So then we've got that was that was Marissa's as well,

462
00:23:32,359 --> 00:23:33,160
Speaker 7: the shrimp and grits.

463
00:23:33,600 --> 00:23:35,840
Speaker 6: Again, that's my favorite recipe out of the whole book.

464
00:23:35,960 --> 00:23:37,200
Speaker 3: Is so I really want down.

465
00:23:37,400 --> 00:23:40,000
Speaker 7: Yeah, if it was, if it was less complicated and

466
00:23:40,080 --> 00:23:42,440
Speaker 7: a shorter recipe, we would have made it on set.

467
00:23:42,560 --> 00:23:45,560
Speaker 6: But and it would have been gone instantly. But yeah,

468
00:23:46,080 --> 00:23:49,439
Speaker 6: so good. And then we've got Manty and Darlene from Mumbo.

469
00:23:49,520 --> 00:23:50,680
Speaker 6: We did the cookies with the.

470
00:23:50,640 --> 00:23:55,360
Speaker 7: Peanut butter and the banana Carmela yep.

471
00:23:55,480 --> 00:23:56,720
Speaker 6: And I want to say a.

472
00:23:56,680 --> 00:23:59,159
Speaker 7: Special thank you to all these people who have contributed

473
00:23:59,240 --> 00:24:02,400
Speaker 7: to this book because without you it wouldn't happened. You're

474
00:24:02,440 --> 00:24:06,120
Speaker 7: all fantastic people. Yeah, and you're doing great things.

475
00:24:06,359 --> 00:24:08,439
Speaker 5: I do you have a quick question who came up

476
00:24:08,440 --> 00:24:11,040
Speaker 5: with the name Parts Unbaked, like who, Like, I know,

477
00:24:15,160 --> 00:24:17,600
Speaker 5: I've been thinking about it for like a couple of weeks,

478
00:24:17,600 --> 00:24:20,439
Speaker 5: so I think I just think it's catchy, like it

479
00:24:20,480 --> 00:24:22,960
Speaker 5: doesn't seem like corny at all, Like I really like it.

480
00:24:23,160 --> 00:24:26,280
Speaker 7: From my alive or dad on my high five, I

481
00:24:26,280 --> 00:24:28,639
Speaker 7: would go with Anthony Bourdain to smoke.

482
00:24:28,680 --> 00:24:29,159
Speaker 3: There we go.

483
00:24:29,560 --> 00:24:31,080
Speaker 6: So we went with Parts Unbaked.

484
00:24:31,119 --> 00:24:33,119
Speaker 7: And that's how we have the tie into the mental

485
00:24:33,119 --> 00:24:34,920
Speaker 7: health resources in the back of the book.

486
00:24:35,560 --> 00:24:38,399
Speaker 2: You know, I I really, you know, I appreciate you

487
00:24:38,440 --> 00:24:40,480
Speaker 2: guys taking the time to put that out there for people,

488
00:24:40,480 --> 00:24:44,080
Speaker 2: because I honestly didn't even know that number existed.

489
00:24:44,200 --> 00:24:45,119
Speaker 3: Oh yeah, you know.

490
00:24:45,240 --> 00:24:47,800
Speaker 2: And and so if you are struggling with mental health,

491
00:24:48,400 --> 00:24:50,600
Speaker 2: you could deal on any phone nine eight eight to

492
00:24:50,600 --> 00:24:53,640
Speaker 2: speak to someone today. It's free and it's confidential.

493
00:24:54,560 --> 00:24:57,600
Speaker 3: You know. I really I appreciate that.

494
00:24:57,680 --> 00:24:59,879
Speaker 2: I mean, like I got the chills right now because

495
00:25:00,119 --> 00:25:04,240
Speaker 2: it's something that it's a suicide crisis hot lifeline, not

496
00:25:04,280 --> 00:25:07,119
Speaker 2: a hot line on lifeline, and I didn't even know

497
00:25:07,119 --> 00:25:07,680
Speaker 2: that existed.

498
00:25:07,760 --> 00:25:10,879
Speaker 3: Yes, it's near and dear to my heart.

499
00:25:10,960 --> 00:25:14,160
Speaker 7: Yeah, it's an important resource to have because we all

500
00:25:14,160 --> 00:25:16,880
Speaker 7: struggle from time to time, and it's not a great

501
00:25:16,880 --> 00:25:22,359
Speaker 7: place to feel lonely. So there's resources if you don't

502
00:25:22,400 --> 00:25:25,080
Speaker 7: have to have money either, which is usually a barrier

503
00:25:25,160 --> 00:25:29,240
Speaker 7: to getting treatment. Sure, But Culinary Hospitality Outreach and Wellness

504
00:25:29,320 --> 00:25:32,439
Speaker 7: is also an organation organization that we have listed on

505
00:25:32,480 --> 00:25:32,840
Speaker 7: the back.

506
00:25:33,160 --> 00:25:35,320
Speaker 6: It's specifically geared towards people.

507
00:25:35,160 --> 00:25:37,960
Speaker 7: That are in the hospitality industry because it's a very

508
00:25:38,000 --> 00:25:41,320
Speaker 7: stressful industry to be in. There's a lot of addiction

509
00:25:41,680 --> 00:25:45,439
Speaker 7: involved in that industry, and they do a really awesome

510
00:25:45,560 --> 00:25:48,920
Speaker 7: job of offering free resources for people within that industry,

511
00:25:48,960 --> 00:25:51,840
Speaker 7: which is really nice. So even a small donation of

512
00:25:51,880 --> 00:25:56,639
Speaker 7: like twenty five dollars gets people, i think like nine

513
00:25:56,760 --> 00:26:00,280
Speaker 7: classes or something. It goes a long way, getting people

514
00:26:01,080 --> 00:26:04,400
Speaker 7: just counseling and having worms for people to meet and.

515
00:26:04,359 --> 00:26:07,560
Speaker 6: Talk about struggles if they're going through limits. It opens

516
00:26:07,640 --> 00:26:09,359
Speaker 6: up the community for that which is nice.

517
00:26:09,720 --> 00:26:09,880
Speaker 3: Here.

518
00:26:10,359 --> 00:26:13,040
Speaker 2: Well, thank you guys so much, all the team at

519
00:26:13,480 --> 00:26:17,879
Speaker 2: Louran oils quite sincerely. I appreciate you Heidi and this book,

520
00:26:17,960 --> 00:26:20,840
Speaker 2: all of you guys for putting this thing together. I

521
00:26:20,920 --> 00:26:24,440
Speaker 2: mean sincerely, uh this this has been a great experience

522
00:26:24,480 --> 00:26:25,480
Speaker 2: to go through this book.

523
00:26:25,520 --> 00:26:28,560
Speaker 3: I'm looking forward to part two. I will be, Yes,

524
00:26:28,680 --> 00:26:29,159
Speaker 3: I will be.

525
00:26:29,480 --> 00:26:30,760
Speaker 6: Maybe you'll make the cover.

526
00:26:31,640 --> 00:26:32,840
Speaker 3: Parts unmaked again.

527
00:26:34,560 --> 00:26:36,240
Speaker 2: I would love to make the cover, but we'll have

528
00:26:36,320 --> 00:26:40,120
Speaker 2: to let my recipe speak for itself. Yes, Yes, it's

529
00:26:40,160 --> 00:26:42,240
Speaker 2: Cannabis Talk one on one and parts of Baked with

530
00:26:42,359 --> 00:26:44,000
Speaker 2: Hidi and Loran oils and Connor.

531
00:26:44,080 --> 00:26:46,800
Speaker 3: Thank you so much for joining us today. Joe the

532
00:26:46,920 --> 00:26:49,440
Speaker 3: issue than you and if no one else loves.

533
00:26:49,240 --> 00:26:53,680
Speaker 1: You, we Cannabis Talk one O one, Thank you so much.

534
00:26:53,680 --> 00:26:57,320
Speaker 1: The world's number one source for everything cannabis.

535
00:26:57,359 --> 00:26:57,879
Speaker 7: Cannabis