The Exciting Art of Infusion with Chef Carson Mac

Marge (00:00:06) - Welcome back. In this week's episode, I have the unique opportunity to sit down with the chef Carson of cannabis cuisine to pick his brain. He's a culinary cannabis expert and mixologist. It's a great conversation, so stay tuned. Welcome to Bite Me the show about edibles, where I help you take control of your life. I'm your host and certified Gonger Marge and I love helping cooks make safe and effective edibles at home. I'm so glad you're here, and thank you for joining me today. Whether you're new to the show or a long time listener, you know that I often use olive oil in my cooking and my infusions. When I discovered McEvoy Ranch Olive Oil, I knew I needed to give them a try. And I love everything about these oils and the company. The oils come from a family owned farm that is both female, founded and led. They produce these organic olive oil sustainably at their Northern Californian ranch. They've just released an innovative and delicious signature olive oil collection that includes organic blood, orange and award winning Chai spice and ginger turmeric.

Marge (00:01:10) - The collection brings together flavors from multiple cultures to create new ways to enjoy olive oil. With this in mind, cards are included with the samples, the detail, the tasting profiles, and ways to use the oils so you can try them with any meal. McEvoy Ranch is committed to creating the highest quality, healthy, bright and fresh olive oils that will enhance your cooking and delightful ways. Enjoy the unique flavors and well known health benefits of olive oil by heading over to McEvoy ranch.com and enter promo code Bite Me 15 at checkout to receive 15% off your order. Chef Carson has been working with culinary cannabis for several years now, which is impressive when you consider his young age as the owner of Cannibalistic Cuisine. He hosts infused dinners and catering events and is well versed in the art of serving beautiful, creative, properly dosed food. I met him at Lyft Expo in Toronto when he was doing a live infused beverage demonstration, and of course I had to introduce myself afterwards. He's clearly passionate about what he does. In this episode, we dive into dosing his techniques for pairing food and turbines, his natural forward approach, the tools that he uses to make great infused food.

Marge (00:02:27) - The difference between how infused food and infused beverages affect the body. We did have some technical difficulties at the outset of our conversation, but not much was missed, and I've covered those items in the show notes, so be sure to check those out. Now, without further ado, please enjoy this fun conversation with Chef Carson Mac. All right, Chef. Carson, for someone who's new to shopping for cannabis based on terpene profile, because I know people are starting to look at that a lot more than just what people use to look at, which is solely THC percentage. Where would you tell someone to begin?

Carson (00:03:11) - Well, first off, I think I would approach it from a. Somewhere. That would be something that they can integrate into their daily routine, something that breaks that stigma, something that allows them to make this more habitual and something that's easily integrated for them themselves, you know, based on what their desired outcome is, you know, whether it's something more medicinal based, more therapeutic based, or is it just purely recreational use at that point and pair, you know, whether it's a topical and edible, whether it's, you know, if they're if they're a lifetime smoker, they've smoked previously pairing a certain strain with something that tailors towards, you know, whatever their desired outcome is, is usually what I would start off with is find out something that would be easily integrated into their daily routines so that it's it's it's not as stigmatized.

Carson (00:04:07) - It's not as, you know. It's weird or informal to yourself or to your routine. Your body starts to recognize this as maybe it's not necessarily just medicine. Maybe it is something that just should be part of my regular wellness routine. Just like when you wake up and you, you know, you wash your face, you brush your teeth, you know, you have your morning coffee, you read the paper or whatever people do these days, you know, you make it part of that. It's just becomes wellness at that point. It doesn't become even medicine. It just becomes habitual.

Marge (00:04:40) - Right. So that be also partly not just even basing it on terpene profile, but sort of consumption method, something that's going to fit into your life with ease and like because you mentioned sort of not something that feels weird. So an ex smoker may not want to start smoking joints or something like that.

Carson (00:04:55) - Exactly, exactly. Or for that point in general, someone who's a non smoker entirely may not want to start smoking.

Carson (00:05:01) - They might just want to go right into consuming edibles or maybe edibles frighten them. Maybe they want to start off with beverages. Right? Or maybe they should start off with lozenges or, you know, transdermal use or, you know, sprays. You know, the opportunities are pretty diverse for what we have in the market right now. And there's still ever emerging products that are coming, you know, coming to light, coming to the industry. Right. As especially as legislation changes, there's a lot more things that fit a broader demographic and versatile use.

Marge (00:05:38) - So it's it's almost more about the consumption method than the actual shopping for weed. Based on terpene profile.

Carson (00:05:47) - I would say it would in the long run. It should be a balance between both because obviously the terpenes are going to be the main focus. You don't want to have a strain that just has an abundance of THC or a variety of cannabinoids. You want to have a higher percentage and a bioavailability of terpenes as well, because that's inevitably what's going to have create a longer duration of that high or of that beneficial effect that you're looking for.

Carson (00:06:19) - I know I've said this countless times at events I've done, and when I've personally used strains that, you know, rank in the higher 20, higher 30% THC range, but is sitting around the one and a half, 2% Turpin percentage and that high for me being a frequent and legacy smoker will last, you know, maybe half hour, an hour at tops, depending on the actual quality of the strain, how it's grown. You know, that's just me being picky at that point. But everyone is to, you know, their own each the to each their own at that point. Right. But when it comes down to it, if I would rather have a strain that's in the mid 20, in the mid 20s even though you know higher teens that has a a percentage of 4% plus that way I know that I'm at least getting longevity out of the use of what the longevity out of the product I should say, for lack of better words.

Marge (00:07:22) - No, that makes a lot of sense. You're basically saying that if you find a cultivar that has a higher percentage of terpenes, that that's going to make your high lasts longer.

Marge (00:07:30) - So you're just stretching your dollar further and God knows everything's expensive right now. So if you can do that, then that's great. So basically they should just look for those terpene percentages and I guess it's probably a matter of experimentation to figuring out which chirping profile resonates with somebody in the end, right, 100%.

Carson (00:07:51) - And like it's I've even had this conversation completely aside from cannabis, but more on the wine side of things. I'm a big wine fan. A lot of my family members are as well. But I know that for myself, I can switch between different strains of cannabis, just like I can go from a certain type of red to another type of red, maybe not white, but still. Whereas other people in my family, once they start drinking one varietal of grape, have to stay on that grape or they'll get a massive headache. I've heard this a lot recently with with cannabis strains as well, and it may not be on the specific strain. It may be the method as well. I've heard this on like, oh, I you know, once I started smoking joints or blunts, I can hit the bong or I can't hit a tab because it's just too overwhelming for me.

Carson (00:08:41) - Right. And it sets your system a whack, essentially. Or at least that's what I've been explained. Yeah. And the same thing is for wine. It gives him a massive headache. And I think it comes down to at least from what I've seen, is the specific turbines that are people are using. You know, I typically don't react well with more sativa like turbines, as I tend to refer to them as more daytime turbines. Just because I live with anxiety, I'm very open about that. And cannabis is how I go about, you know, mitigating that daily anxiety. And that's why I found that certain turbines I try and stay away from because I know that I just don't react well with them. It doesn't necessarily give me a headache. It just, you know, leaves me on edge, leaves me a little bit more anxious. And why use something that to mitigate your anxiety that's just going to make you more anxious? That doesn't make any sense.

Marge (00:09:39) - You don't want to amplify the anxiety.

Marge (00:09:41) - You want to like reduce it. And that totally makes sense because some of those turps can really sort of get you in your head and amp you up and amp your body up and that's not it. The effect you're going for if you're trying to use cannabis to help manage your anxiety.

Carson (00:09:53) - So Exactly.

Marge (00:09:54) - Exactly. It is a very I find that's what's so interesting about cannabis is that it's so nuanced and individualized to each person because what you like I might not like and vice versa. And then there's consumption method and all the different ways that you can consume cannabis. It's pretty incredible. But when it comes to pairing terpenes with your meals, like when you're ready to prepare a meal, say for like a pop up dinner that you're doing or whatever, do you have like a certain type of template that you follow or a strategy to to pair terpenes with the food that you're serving?

Carson (00:10:32) - Um, I wouldn't say it's really like a template. I'd say it's just more of a mantra. And I guess this kind of stems back to Chef Jordan Wegman's approach and it's just natural forward.

Carson (00:10:44) - So there's terpenes and absolutely everything. Everything that naturally exists in the world, you know, plants, proteins, beverages. It's it's universal. That that's what, that's what flavor is derived off of is turbines. So for me, I try and look at the very basis of my dish. What am I trying to highlight? First and foremost is the protein, Is it a certain vegetable, is it a starch, is it, you know, whatever? And then within that specific ingredient I'm trying to highlight, I research the more abundant terpenes that are naturally occurring within that specific ingredient. And I try and pair a cannabis strain or product that has similar abundance of those terrapins with that specific ingredient in that dish. That way it increases the bioavailability of that terpene, which then increases the overall effect of the entourage effect.

Marge (00:11:46) - Okay, that's interesting. So the abundant terpenes in the ingredient that you're using in a dish, you're going to pair up with the abundant Turpin in a similar cannabis cultivar.

Carson (00:11:57) - Correct?

Marge (00:11:59) - Okay.

Marge (00:11:59) - And you find that that increases the bioavailability of the, I guess, the edible food that you're serving.

Carson (00:12:08) - Correct? Correct. So, for example, just to give a little bit of an understanding there, if I was doing like. A lavender sorbet. I would use a strain that has a heavier percentage of Lenore, which is lavender, to help one promote the lavender flavor in the dish to help mimic the cannabis flavor in the dish. And three, help promote the effects that Lynell has on the body with the other cannabinoids.

Marge (00:12:46) - Okay, That's pretty that's a great way of explaining it, because I've never had anybody sort of like that is sort of the template or the the strategy that you're using to pair cannabis with the food that you're serving. And I really like the way you sort of used that approach. I like that a lot. Do you have any other do you have another example you can use? Because I feel lavender sorbet sounds delicious, but do you have another example or something like that?

Carson (00:13:08) - Try and think of something a little bit more common, I guess.

Carson (00:13:13) - I guess it would be like, okay, So another one of my favorites, another big one in the cannabis industry and in fruit favorites in general is mango. Mango is very, very abundant in Mersin, but it also. Forgive me, I'm forgetting the actual terminology here, but mango enhances the effects of certain cannabinoids. Up to five times if you consume it roughly about a half hour beforehand. Now, I've heard different arguments on both sides of this. I've done some of my own peer reviews and stuff like that. I've heard this is debunked. I've heard it's not debunked. Personally myself, when I have tried it, I have felt stronger effects. Maybe this is just because of the placebo thing. I'm not too sure. But aside from that, going back to the actual terpene itself, if I am planning on doing a course to meal, let's say I would plan to use Mercy later on in the course because I'm not trying to have someone sleepy right off the first course. I want people to be talkative and have their thoughts, have their thoughts be provoked, and to draw conversation and to create a very open and welcomed atmosphere.

Carson (00:14:32) - So I'll start with terpenes that are going to be more indicative of that. Just the same as closer to the end of the meal. I don't necessarily want people wired before they're going home, before the end of a meal or, you know, that's just the mindset of most people. They want to be calm. They want to be relaxed. They want to be settled into their evening, at least for a dinner based evening event, I should say. So I'll typically let's say I was doing pork and mango goes beautiful with pork. So let's say I was doing like a mango sauce. I would do a mango sauce with the braised pork or with a seared pork. And that would mimic with a sauce because it has a lot of mercy in it. I would have a strain that I would be using to infuse or from a specific cultivar that would have a higher percentage of mercian in that strain to promote the overall Turpin In that dish and the overall entourage effect that it has with the cannabinoids.

Marge (00:15:35) - Yeah, I like that example, too.

Marge (00:15:37) - And it sounds delicious. You're making me hungry now. Actually, it does sound really good. And I'm glad you mentioned debunking the myth about or that there's sort of controversy around that mango idea of it enhancing your high, because I've heard that a lot too, that it can enhance your high. But then some people are like, but you'd have to eat like five truckloads of mangoes or something. So, you know, I mean, if you eat it and you find that it works, even if it is placebo, who cares? Because exactly.

Carson (00:16:02) - Whatever works for you at the end of the.

Marge (00:16:03) - Day and mangoes are delicious, so you're not nothing bad is going to happen to you. So now for someone like a home cook who's not necessarily using strain specific cannabis in their in their infusions, for instance, like for me, a lot of the times I will have certain strains, but I use a lot of like already vaped bud for my vaporizer. And a lot of the times that we just goes into a jar and then it becomes a mystery, a jar of mystery.

Marge (00:16:30) - Weed. So is there a way to sort of best maximize the cannabis in my edibles when it's mystery weed and not anything kind of strain specific?

Carson (00:16:38) - Yeah. So through my experience, just like I said, you want to have natural first. So if you have starting at the complete opposite end of this conversation, if you have a really, you know, acquired a really high grade strain, you don't want to do anything to harm any of the quality that's gone into that because it is at the top of its batch, at the top of it, at the top of the market. So you want to do little to no carving so that you just highlight the natural terpene profile. And they already exist in cannabinoid structure that's there depending on what you're infusing it into. Now, pertaining back to your question on this side of the argument for more. For more outdoor weed. For weed that's not tested. Lab tested. That's inaccurate weed that's been left out to oxidize for a while. So you don't exactly know how accurate is because THC left out to oxidize would degree to CBD and you won't have any of that effect that psychotropic effect anymore.

Carson (00:17:46) - So it's a matter of. Mitigating that process. So for me, it comes down to decarbonizing. If you want to get the max, use out of it. And Max, as in this case, it would be maximizing your cannabinoid properties. For older weed, it's not going to have a high profile anyways because it's already oxidized, it's already been exposed and it's already, um, it's already let off all those aromatics. So at this point you just want to focus on punch per pound rather than overall flavor and effect. So at this point you want to focus on a higher carb ratio. So anything roughly over 200°F, probably no more than 250. You don't want to like. Completely destroy your flavor. But for me, the preservation of terpenes is usually sits under 200°F. That's where most terpenes will start to degrade around. So for this point, I would say anything over 200 that way you have a little bit more heat to extract whatever remaining cannabinoids are in the flower that you have. And it should maximize your, at the very least, THC percentage out of the flower you're using.

Marge (00:19:06) - Right? So you're going to focus more on the higher temps to maximize the cannabinoids and less focus on the. Chirping preservation, basically.

Carson (00:19:15) - Absolutely.

Marge (00:19:16) - Yep. Right. And I guess with AVB that would already be described as well. So there's an advantage to doing that. But um, do you find when you're using like you're talking at the, at the start of this question, the, the top shelf cannabis that you're using, if you're going to use that in some kind of dish or infusion that you would do very little carb, little to no carb. Um, in that particular instance. Like do you find that the potency is there? Like it's not really as potent in my understanding.

Carson (00:19:47) - So yes and no. At that point, it becomes more of a balance because again, you still having that heat application. It's just your instead of doing it at a higher temperature for a shorter amount of time or doing it at a lower temperature for a longer amount of time. So you still have that ability to expose the cannabinoids to whatever the fat soluble.

Carson (00:20:14) - Ingredient that you're infusing. Sorry. Just a little brain fart there. Yeah. And go forward with that. Right. But I find that it's it allows for more of the terpene profiles to come through. It's more balanced on the cannabinoid structure. And it's it doesn't affect the flavor, which is another big thing. I want the flavor to be as as streamlined, as transparent and transition into whatever I'm infusing, as synaptic, as synaptic as it can, you know, just without, without any without burning the flavor, without having any of that bitterness to it. Because now I have to adjust another aspect in my recipe, which will then affect the overall flavor profile which I'm trying to achieve, right?

Marge (00:21:02) - So in that particular instance, then you'll be focusing more on flavor profile versus potency.

Carson (00:21:07) - Correct?

Marge (00:21:08) - Right. Correct. There is still going to be some potency. There is just not going to be as strong as when you're just trying to like hit it with some heat. This trim you have or this old weed or some AVB or whatever, because that's a different application, I guess.

Carson (00:21:20) - Very true. And again, that's, that's a huge part of like just to touch on that note there, at my events, it's not always based on just having the highest amount of THC in my dishes, you know, it's about the overall experience, it's about having an elevated meal that maybe people won't necessarily be exposed to. Definitely not at the price point that I offered at. You know, I'm still working my way up to what I would refer to as Michelin Star. I definitely say it's a lot higher end and refined than other catering catering companies that offer a cannabis infused element. And I also have a few companies that have certified my ability and my accuracy and my dosing. Okay. To actually work and cook with cannabis right. In a public setting. Right. As I know, you know, as legislation change, I'm sure there'll be more courses and more licenses just like can sell and smart serve and stuff like that that they'll dish out to. Have things more credible on their side. But I don't always like my events to be so high.

Carson (00:22:34) - THC forward. It's again, it's about the experience. It's about being able to have multiple cannabinoids balanced over multiple courses or over a buffet style or whatever your ideal ideal event is because you know, there's canapé parties, there's buffet styles, you know, I try and work very independently with the people that I that I'm hired to work with because I like people to have their own unique experience. Each time around.

Marge (00:23:04) - Yeah. And it's so important to when you're serving food to the public or like, I mean, I guess it's not the public per se. They've bought tickets to show up to your events or whatever the case might be. But I mean, when you're dosing people, it's super important to make sure that they walk away having had a nice experience. And again, an edibles experience doesn't have to be about getting high as shit because that can go wrong very quickly. I am curious who you got your certification through for the dosing.

Carson (00:23:30) - So the dosing was a mixture of at the time it was through Russell Hendrix.

Carson (00:23:36) - Okay. Being a culinary and hospitality based side of the backing or certification, and then a company called the Plant Base. It is a cannabis educational company that is Food Forward education with cannabis, and it's more of the safety practices dosing at the Cassie storage pertaining to culinary cannabis. Right. So that was that was run by an old mentor of mine that certified me probably prior to one of the sentences events that you attended. Yeah. And from there it was nice to have something that was an educationally and government recognized institution, but also a culinary institution and one of the biggest equipment north, one of the biggest equipment providers in North America from a hospitality food equipment perspective to be like, Yeah, we believe in this. These people know what they're doing. And this is the next step for hospitality and culinary tourism tourism in the country. I strongly believe that this is a very missed. Niche that we are not marketing on as a federally legalized country.

Marge (00:25:01) - I see the stuff they're doing in the States and it's just like it's mind blowing really, like the things that they can do down there.

Carson (00:25:06) - Because the restaurants, the events, oh.

Marge (00:25:10) - Yeah, we'll get there, we'll get there. But it's nice to hear that they have these types of certifications and I'll be sure to include those in the show notes. Are they still Russell Hendricks still running those certifications?

Carson (00:25:19) - I believe it's run actually based through the plant based. And Russell Hendricks is just a I don't want to say I don't want to say sponsor because that's probably not the correct terminology for this application, but they are.

Marge (00:25:36) - Kind of like a partner, if you will.

Carson (00:25:38) - Yeah, for lack of better terms. They are a partner in this, right, in the certification. Okay, cool. Unfortunately, if my linktree wasn't down right now and actually in my linktree there's a link to the actual certification or at least my certification that's signed off by both the plant based Russell and the mentor I had at the time who is running the actual program. Yeah.

Marge (00:25:59) - Okay, cool. I'll be sure I'll get that link from you and then we can include that in the show notes for anybody who wants to look into that because I know there's people out there listening that are interested in culinary cannabis.

Marge (00:26:08) - And like you said, it's super important to make sure you know what you're doing when you're serving infused foods to the public.

Carson (00:26:15) - So or even to yourself. Like what was what was very interesting, at least from what I can remember from these courses, was that it was a very mixed, you know, demographic in there. You had a few gentlemen and a few a few ladies like myself that were, you know, trained industry chefs who were either currently working in the industry or had worked in the industry. Um, or you had the complete opposite side where you had your, your home cooks, your mom and pop just, you know, mom and dad's wanting to learn to cook with this grandmother and grandpas that have just have some free time. And they've been doing this already, but they want to learn more of the accuracy of doing it and the storage and the dosing and, you know. Right. The ethics surrounding it.

Marge (00:27:03) - So I guess, like you say, no matter how whether you're serving it to people or just serving it to yourself or your friends and family, it's it's important to educate yourself in any way you can do.

Marge (00:27:11) - That is always a smart move. So I think that's fantastic. Now for you yourself, do you have any tools or tricks that you rely on to make the most consistent infusions or foods?

Carson (00:27:26) - I've been referred to, you know, once or twice as kind of the mad scientist I do have like that my math equations and sort of thing that I've been able to work out, you know, certain percentages that I can calculate ahead of time based on the amount of cannabis I have, you know, weight wise, the percentage of cannabinoids within that strain and what and the amount either in volume or weight of what I want to infuse can have a quite accurate estimation as to what my per milligram. Per milliliter or milligram per gram ratio is going to be for whatever I'm infusing. But then there's also like, again, just be honest with yourself. There's obviously error and everything we do. So go out in the industry and look for devices that are proven and tested to be able to accurately account for the percentage of cannabinoids that are in your in your infusion or terpenes or whatnot.

Carson (00:28:31) - And that's not to say you're going to go get your stuff lab tested every time. That's to say there are portable devices that are out there that will test your home stuff and give you an accurate reading within point 3% or 0.0 or 0.03% or something like that. I kind of glanced over the box I was too excited to open. I personally use Levo for my infusions, for my whole flower infusions and for some of my other infusions that I do. I use Anova products which are just standard culinary products like an immersion circulator, which is a V, which most people know it as a V and I'll d carb my flour in a jar that's just submerged in a bath and that just keeps at a consistent temperature. And I just know that that way I don't have to worry about any fluctuation in what I'm doing. It's accurate. Um, and then. To sum it all up, I use a t check.

Marge (00:29:35) - Right.

Carson (00:29:37) - Which is a like I've said mentioned before, one of those portable devices that allows you to test the potency of what you're doing.

Carson (00:29:44) - And I fortunately was gifted the higher up model. So I'm able to test not only the personal infusions I make, the butters, the oils, the simple syrups, the dairy, all that stuff, but I can also test the flour itself, the concentrate. I'm using itself directly ahead of time to see how accurate is not only from my reading but from what it is on the label, on the packaging, because that's what that's what my that's what my calculations based off of. I can see. Okay they're quoting me. It's a gram. So. Okay, wait, it's 1000mg. They're quoting me that it's 37.2%. So 372mg. Okay, great. Um, like these are my reference numbers at the very beginning that I utilize to, quote, have my accurate estimation of what my dose should be. That is why it is an estimation.

Marge (00:30:42) - And you find the T checks pretty accurate to like based on your own calculations. Yes. Okay. That's good too. I mean, I use a t check as well.

Marge (00:30:50) - And people who've listened to the show for a while know I do promote it. If if someone's in the market for it and they have the budget for that because obviously it's not for everybody.

Carson (00:30:58) - Yeah I know it's budget is it is not the cheapest item in the world, but I can tell you it for price per pound. I know I've mentioned that a few times. It is it's very valid in, in oh 100%.

Marge (00:31:11) - It's like a I had the patron Chang on my show. He's the CEO. Yes. And he you know, it's like a handheld mass spectrometer. There's a lot of tech in that little device.

Carson (00:31:21) - So it's crazy for how how compact it is. The science is. So, you know, at first I was a little skeptical on it. And then, like you said, listening to your channel, listening to other shows you've been on, and then just because I never don't fully review a product before going fully in depth into it or yeah, I thoroughly looked it up and found how reputable it was on so many different ends of the market from a personal use, from a chef's use, from a cultivator perspective, from a, you know, curiosity, a can of curiosity perspective.

Carson (00:32:03) - You know, you're common bud tender that may have a flexible budget and you know, just be curious and testing some of the flour that's out there these days. I know a lot of people do their own personal flower reviews and post them online for cultivars to see, for the world to see or just for themselves to keep record of. Right.

Marge (00:32:25) - Yeah. Yeah, I like that. And I like that you mentioned the Levo two. I actually just got a levo not that long ago, so I've been experimenting with that. It's a great little device and it looks cool on the countertop and I use an Anova sous vide device as well. And I have to admit though that I probably use it less for use for cannabis purposes than for like other stuff. Like I always make yogurt in it or like, you know, I've made butter with it, all kinds of cool stuff. It's actually one of those kitchen devices that I don't think home cooks know enough about because it is it's such a cool little device.

Marge (00:32:58) - And like you said, it really holds that temperature consistent and steady for a long period of time. So whether you're describing your flour or, you know, making cottage cheese or something, which I've also done, but it does all kinds of cool stuff. So yeah, those are great recommendations. Now, I mentioned earlier at the at the top of the show that we had met at Lyft and you're doing like a demonstration for infused beverages. And it seems to me that people are talking about beverages everywhere right now and maybe it's summertime, so people are reaching for infused drinks instead of reaching for an alcoholic drink. So maybe there's more interest, but I feel like there's some excitement around beverages and I kind of got that sense from you at Lyft that you're pretty excited about beverages right now. So I'm just curious about what is it that you find most exciting about cannabis beverages?

Carson (00:33:48) - I would say how far it's come in such a short time, and I know how cliche that sounds for obviously the industry as a whole right now.

Carson (00:33:56) - But I was you know, I'm definitely a poster child for the opposite end of what I thought this was going to be. And I'll elaborate on that statement a little bit because I know it sounds a little confusing when when legalization happened and they laid out this whole plan and then people were pitching, oh, beverages and stuff like that, in my mind, as as a legacy smoker and cannabis user, I was like, who wants to drink their cannabis? This this is not this is not going to catch on. This doesn't make sense. I don't know. How they're going to do the whole flavor masking, how they're going to make this habitual, how it's going to even get close to the alcohol market like enough to even, like, put a dent in it. Um. And for me, what I'm pleasantly surprised about is, is the overall flavor in the industry. Yeah, you're going to crack a few ones and it's not going to be to your liking. But what I'm finding more than not these days is I am cracking these cans, whether it's at sampling events or whether I'm just taking the risk and I'm buying a beverage after one of my shifts at the dispensary that I work at and trying it out, you know, I am a little biased.

Carson (00:35:14) - I have found companies that I tend to enjoy more, and that's just because they are more to my standings. They use like maybe six ingredients in their beverage and all those ingredients I can read and I understand it's not malty hexa strain, polyurethane or whatever. I'm just paraphrasing here. It's an unnatural ingredient, but, you know, it's. Peach extract. It's lemon juice. It's pure sugar cane. You know, it's it's natural ingredients that I can wrap my head around and be like, okay, this is something that I that was made clearly with the idea of. Simplicity and natural forward. Why put medicine in something that's not going to benefit you? And this is what they thought of and they did it for it. There are some companies that I will say they'll do it better than others, but everyone has a different approach to the industry and that's what makes the industry so wonderful, is that it's so diverse and it's so open to so many different approaches. And that's what makes it so unique, right? But I think that's what gets me excited about beverages is just how how quickly it was able to change my mindset.

Carson (00:36:29) - And for me, I have more so recently cut out alcohol from my diet other than the occasional wine because I will pair it with a course that I'm doing and my my family is big into wine. I don't I don't drink or I don't consume alcohol, I should say like that or like I used to. I'm more on average now going into my fridge and reaching for a cannabis beverage or making a cannabis beverage from scratch as I can, you know, dose my own dose because I do tend to have a heavier weight class than what I appear to be. Right?

Marge (00:37:07) - So I love that. You mentioned also the alcohol that you're drinking a lot less alcohol right now because I also feel like this real interest in beverages has coincided with people looking for alternatives to alcohol. And I don't know if this is like a post-pandemic thing where people are drinking their faces off when they were stuck at home or whatever it was. I was one of those people at a certain point too, but I do. Really? Yeah.

Marge (00:37:30) - Nothing else to do, right? But I do love the cannabis beverages. Do you have do you have a favorite one right now that you like to pick up?

Carson (00:37:37) - Um, two. Two that I'll shout out 100%. Realistically, any of the tea pot line? I am a huge fan.

Marge (00:37:45) - I haven't tried tea pot yet and I really want to. I've heard great things.

Carson (00:37:48) - Please do. Okay. The there head mixologist for probably a lack of better words. I'm probably butchering his actual title and I apologize, Daniel, but Daniel is one of my good friends. He is the head mixologist head flavor dude for Teapot, which is a cannabis subsidiary of Boston Brewing Company. And the way that I advertise his products, just because I also work on the dispensary side of things as well as being on the hospitality side is, if you like, twisted tea as an alcoholic beverage, take the alcohol out and add cannabis. And there is their first line, their lemon black tea that is twisted tea with cannabis.

Carson (00:38:31) - And then it's the easiest way I've been able to sell that product for anyone who's looking for tips on that it or just looking to try it. It is simple. It is delicious and it is again quite close to Twisted Tea because it's the same company that makes it. Boston Brewing Company owns Tricity. So they they make the same product. Right.

Marge (00:38:51) - Okay. So Tea Pot is the first one.

Carson (00:38:54) - The second one is a newer one to come to the market. I was exposed to it at the end of March after cannabis both that's actually I went up against Daniel in a beverage competition.

Marge (00:39:05) - Oh, and it's funny because Daniel is at Columbia. I've met him before. He's a fellow certified gangster. So we have met a few times and great guy. And yeah, that's one reason why I've been wanting to try it. But every time I pop into my local dispensary, I've not seen it there yet, so I maybe need to ask him about it. Maybe that's what I need to do.

Carson (00:39:23) - Definitely ask him.

Carson (00:39:24) - Definitely ask him. He's always got a few extra line around, I'm sure. Hell yeah. Misplace them. Right. Um, but yeah, second one would be a company called. Sheesh. S h e. S h okay. Are the only live resin infused beverage on the market.

Marge (00:39:44) - Really?

Carson (00:39:45) - Only yeah.

Marge (00:39:46) - Because most of them are using like a distillate of some kind. Right.

Carson (00:39:49) - They're using a desert based nano emulsion. Yeah. Whereas she is using a live resin based and their line, as far as the variety that I have tried is outstanding. It is a little bit higher in sugar. More on the pop side than the side that I have found recently. But if you are a fan of any of like the the cherry or vanilla spin offs of the Coca-Cola or Pepsi line, it is a spot on version of that. But way more flavor like just way, way more flavor. And I'm not meaning intensity. I just mean just quality of flavor forward. It doesn't taste like I'm drinking a Coca Cola or a Pepsi.

Carson (00:40:35) - It tastes like I'm drinking a cherry housemade cola in from a diner in the 60s. Okay, That sort of vibe, like all it's missing is a little ice cream. And that guy's an infused fruit right there. And that's another beverage I'm doing soon.

Marge (00:40:50) - But ice cream.

Carson (00:40:51) - Floats. It's an ice cream float. Yes, but I make my own ice cream and I do a CBD infused ice cream with then using a cola as the float. Oh, that's so cool. That's the THC to CBD ratio I like to do there.

Marge (00:41:08) - Right. No, those are great recommendations. I so anybody who's listening that is in Canada and can access these, you should check these out because I'll be picking them up because again, I do love the cannabis beverages but you do have to watch the sugar. Some of them do have a ton of sugar in them, which is why sometimes making your own infused drinks at home is. You know, smart idea, you know.

Carson (00:41:31) - So if it's feasible.

Marge (00:41:33) - Yeah. And if you can, why not? But are there any special considerations that somebody should think about when they're making their own infused drinks at home?

Carson (00:41:41) - Um, this ties back into my point of ethics at the beginning of our conversation.

Carson (00:41:48) - Just, you know, obviously if you have a higher tolerance, I understand this argument. You know, trust me, I'm. I'm right there with you with a higher with a higher tolerance in a market that doesn't cater towards a demographic of users, which is very unfortunate right now. But you also have to understand that it's they're doing it from a safety perspective. It's not to piss people off. They're doing it because there are people who are just turning 18 or 19 who are of legal age to purchase and they are going into stores and they are going to get a gummy bear or they're going to get a lollipop or a beverage or whatnot. If it's over ten milligrams and they don't know because they've never tried it before and it sends them to planet Mars and they do something stupid. Right. And it's going to one it's going to turn them away from the industry for the rest of their life. It's going to traumatize them. And two, it's probably going to impact some other aspects of their life, too, which is going to affect them for the rest of their life.

Marge (00:42:45) - So no, it's 100% true. Yeah.

Carson (00:42:47) - For me, at that aspect, even for myself, I know I dosed myself high and stuff like that. If I'm sharing my product with anyone, my mother, my best friend, my brother, who also has a similar tolerance, it does not matter. I will use a product that is on the market that is regulated even if I have to use more of it to get to the milligram per milliliter or milligram per gram ratio that I'm looking to to have effect on me personally, I will use a product that is already been made and established by a regulatory regulated company because there is a board behind that that certifies these companies for a reason. These products wouldn't be on market if they weren't safe to use, if they weren't accurate to use, and if they weren't beneficial to use. So that's why I go I stem from that approach first from using something that's already there.

Marge (00:43:41) - Okay. So typically you're using like, say, powders, oils, that kind of thing to put them in your infused drinks when you're making isolates.

Carson (00:43:50) - Water soluble drops, tinctures if it's appropriate for it. Um, because if you're using like a jigger, like a shaker and you're shaking a drink, it's going to have some sort of even partial emulsion occur for your beverage enough that when you consume it, it'll be stable for momentary. If you leave it for a half hour, you have the drinks going to split. But that's just because of how you're infusing it, at least from the oil or tincture based side of things. Just to make note, if people are using tinctures that obviously it's an oil and you're putting an oil with a liquid, it's going to split over time because that's just how it works. Um.

Marge (00:44:33) - You just have to drink it fast.

Carson (00:44:34) - You just have to drink it fast. There you.

Marge (00:44:35) - Go. That's right. So it doesn't, like separate.

Carson (00:44:38) - Exactly. Because of that know to dose lower, you know, you have to drink something faster, dose it lower right now you're going to lose track of how much you're consuming.

Marge (00:44:48) - And some people might also not be aware that beverages kind of affect the body differently than they do with traditional edibles that you eat. Can you talk a bit about the differences between beverages and traditional edibles?

Carson (00:45:01) - So with traditional edibles, the way that it'll process is it'll process mostly through your liver, through an enzyme called 11 hydroxy, and that usually takes anywhere from about 45 minutes to an hour plus to actually kick in and take effect with most of these drinks that are on the market right now. They use something called a nanoemulsion Now to like a better words, dumb this down. It increases the availability of the THC. Now, it doesn't make it stronger by any means. It just takes that THC less time to kick in. So. Think of it. Think of it as if you were to have something that can absorb faster because it's smaller and it has. Then if you have something that has more surface area, it's going to absorb faster. Right.

Marge (00:45:54) - So I was always under the impression like. That the whole nanoemulsion like it was sort of absorbed under the tongue a little bit and that sort of helped speed up the Or is that just something I.

Carson (00:46:07) - Know you're right. You're right. There is there's like a, um, I don't want to say transdermal because it's not skin. It's like a gland based absorption, like in your in your mouth. Yes.

Marge (00:46:19) - Which is why they would always say, put your tincture drops or your oil drops under your tongue as well. But you're saying it's the nanoemulsion, like the just tiny particles that just also make it faster to absorb in the body. It drank that down.

Carson (00:46:31) - Yeah. It increases like for the scientific terminology, it increases the bioavailability of the THC or of the cannabinoids, meaning that it will absorb faster. So instead of having that 45 to an hour plus window of taking effect, it could be 5 to 15 minutes for first onset effects.

Marge (00:46:54) - Right? Okay. Yeah. And that's what I understood, which is one of the sometimes the advantages of beverages is that they do kick in faster and they typically don't last as long either, do they?

Carson (00:47:04) - No, not nearly as as long as your traditional edibles that could last, you know, 3 to 6 hours, depending on how strong and how it works with your system.

Carson (00:47:17) - Right. Right.

Marge (00:47:17) - But a beverage would be more like, say, a couple hours by comparison.

Carson (00:47:21) - Absolutely. I'd say a beverage is more something that like in the whole scheme of edibles and public consumption, it is the more reasonable of the ones that you could be out at a cannabis bar and consume a cannabis beverage while eating your regular meal. That's not infused, right. And let's say you're there for a few hours, be able to go home on your own.

Marge (00:47:44) - Right. And I think that is one of the things I also like about beverages, because sometimes I don't want to be high for six hours. Like, you know, a couple hours is great. You know, the onset is going to come on fairly quickly. And then, you know, you can still go about your day and feel good and that has a huge advantage I think a lot of people may not be aware of, which is why I wanted to bring that up. But it does also bring up another question when I was thinking about this is that the nanoemulsion technology is what sort of helps it absorb faster.

Marge (00:48:11) - Maybe not last as long. Would one would the live resin beverage last a little longer then just because of the type type of infusion? And also if you're making your own beverages at home with those things not apply. If you're using, say, an infused simple syrup or infused honey or something like that in the beverage.

Carson (00:48:32) - Um.

Marge (00:48:36) - I know I threw a lot of questions.

Carson (00:48:38) - Two part question in my brain kind of split at the last second. Let's let's let's take this one part at a time here. Right. Your first part. Sorry, was tailored more towards. Yeah.

Marge (00:48:48) - Well you mentioned the sheesh live resin drink and I just wondered if that would last a little longer because it's live resin as opposed to distillate which is in most drinks.

Carson (00:48:56) - Okay. Personally, again, this is I don't know, I had I haven't found any evidence yet from a research or a test based perspective to reinforce this. But from what? From my personal standpoint, from from consuming a live resin base infused beverage from the other ones that I've seen on the market, it did have the same immediate effect that the other ones did.

Carson (00:49:23) - But the it was it lasted longer. It lasted a lot longer was the actual effects of it. Right. Unfortunately, from what I've seen in my research, there's nothing to really prove that just yet because, again, it is relatively new. I think it's been on the market, like I said, since the end of March, at least on. I don't know about other provinces, unfortunately, that you get better access.

Marge (00:49:43) - It makes sense to me though, because typically, like when people are buying vape pens, for instance, if it's a vape pen with a distillate that high doesn't usually last as long. No, no. Compared to Smoking Flower or something like that.

Carson (00:49:54) - So yeah, I typically refer to distillate as the deep breath of concentrates because it literally, at least for me, I don't know about other people. I might be seen as crazy for saying this, whatever. For me, I referred to it as the deep breath of concentrates because whenever I do smoke distillate, even if it's a higher quality or purity distillate with a higher percentage.

Carson (00:50:16) - Turpin I do feel like I'm just going like I just take I'm just taking a deep breath. That's all I feel like I'm doing. I don't feel like I'm turning off any big part of my brain. I don't feel like I'm getting overwhelmingly high. I don't feel any couch loc I don't like. I still complete. I feel like I'm quite honestly, I'm smoking a cigarette as bad as that says, I, it feels like I'm just taking the edge off. Yeah. That's what I personally find. The second part of your question, at least, that was if I if I. Sorry, Did I sufficiently answer the first one? Yes.

Marge (00:50:48) - Yes, you did. Okay.

Carson (00:50:50) - Um. And the second one. Sorry, just refresh my memory.

Marge (00:50:54) - Yeah, it was just because when I'm making drinks at home, I'll often use like my own and I usually test my stuff, of course, with the tea check because I have the privilege of owning one of those things, but I'm using like often an infused honey or syrup or a simple syrup that I've made.

Marge (00:51:09) - Is that going to have the same effect of like, Will the high lasts longer because I'm doing that and it's versus like the commercially made drinks because that's not really a nanoemulsion at that point.

Carson (00:51:24) - Of course. Of course. So just so I understand the question, you're saying that if I were to use like a live resin or a different varietal of concentrate than a whole flower infusion or something like that at home with that?

Marge (00:51:39) - Yeah. Or like if I'm making honey, I'll use like sometimes I'll infuse it with key for or flower depending, maybe not so much with honey but syrup or something like that. Um, will the high lasts. What will the high. The duration of the high be like if I'm making something at home and not using, you know, powders or tinctures that I've bought at the store.

Carson (00:51:59) - So with that, you're not going to have the nanoemulsion effect, so you're not going to have any early onset effects. So it's just you're now changing it from that more typical beverage side of things where it has that early onset effect of feeling it within a few minutes to now you're making it like your OG edibles.

Carson (00:52:19) - Um, the only thing that's different with that is that you still can very much use live resins and diamonds and different forms of concentrates. Like you said, you've used kief, I've used hash that use FSC full spectrum extract. Um. And the only thing that's different is because it's already in its pure form. Essentially, you're just melting it down into whatever you're doing and making sure that the product is evenly emulsified and distributed. Right. You don't need to worry about a carb. You don't need to worry about any real overwhelming heat application to it because you're just essentially adjusting the viscosity of whatever concentrate you're using down to the same level as whatever you're trying to infuse. Okay.

Marge (00:53:07) - So yeah, that just makes sense. It's a lot more akin to, like you said, the OG edible then. Yeah, the fancy nanoemulsion based drinks you're buying at the store.

Carson (00:53:19) - Exactly.

Marge (00:53:19) - Right. Exactly. So there's a time and place for both, I would imagine. Then, like, I'm making a drink and I'm going to be barbecuing and relaxing in my backyard or something versus being out in a social setting where I might want that faster onset and the shorter duration.

Carson (00:53:33) - Yeah, and there's always there. There's always to say that there can be a balance between the two as well. You know, there's, there's a lot of times where I'll do cocktail or mixology events and I'll make my own infusion, but then I'll also have a sponsor that happens to make beverages as well that I'll be highlighting theirs. So I'll make a cocktail that has similar, that uses similar ingredients that mimic similar tripping profiles that's in their beverage to not only maximize what we just discussed earlier on in this in our little chat, but to also then have a balance. You now get the early onset effects from their beverage, but you get more of the longevity effects because now I've made my own infusion and add that to it. So like I did my own blueberry infused full spectrum. Ah, so simple syrup when I was at Lyft.

Marge (00:54:28) - Yeah, I saw that drink. I really wanted to taste it.

Carson (00:54:30) - I really wanted to serve it. But we still need to. Good. We still need to wait for legislation to change.

Marge (00:54:35) - Right? I know. It was so ridiculous. It is funny you mention that because I think I was talking to I was talking to a chef. It might have been chef Jordan Wegman, but the ridiculousness of us being at this amazing event in Toronto and they had all these like great food demonstrations, which I loved, but you couldn't consume it. You could go buy a beer. Yeah, yeah. But you couldn't actually consume any of that stuff that we were watching happening and unfold.

Carson (00:54:59) - So the irony of purchasing an alcoholic beverage at a cannabis event, I know doing a cannabis beverage demo is hard lived, I can tell you that.

Marge (00:55:08) - Yeah. Yeah. So hopefully one day that will change. But, you know, fingers crossed that'll happen sooner rather than later. Now, as far as someone who wants to get into like making more cocktails or infused beverages at home, is there anything that a home mixologist should have as part of their supplies?

Carson (00:55:25) - Um. Uh, one. Just an ethical mindset.

Carson (00:55:32) - Obviously, something surrounding that. Like unless this is just you consuming these beverages and I mean, just you and you yourself don't really care how you're going to dose yourself. Then, you know, go to town. But if you, if you are giving this to literally anyone else, you need to be able to say, just like with a glass of wine, just like with pouring someone a beer, that this has a certain amount of alcohol or a certain amount of cannabis milligram per milliliter or percentage that you can give them so that they have an understanding of what they're putting into their body. Right. That's first and foremost what makes a lot of sense. Yeah. Whether that's, you know, approaching it from getting regulated products or from our standpoint of going and purchasing a tech or equipment that you can test your own stuff to be able to be like, you know, I've tested this and I've done my math ahead of time. It says it's 5.2mg per tablespoon. So there's one tablespoon in this drink.

Carson (00:56:30) - So it's 5.2mg of cannabis in this drink, right?

Marge (00:56:34) - Yeah, that is very important. Luckily, I live in a house where I'm the only one that consumes it. So when I'm mixing these up, it's. It's for me. So I have my own best guinea pig. But it's, it's, it's a good point to make because even, I mean, I've been out at a there's a local bar in town that has a ton of craft beers on the menu. And I always have to ask, actually it's on the menu now too. But what's the percentage? Because some of these craft beers range so much in percentages, they can be from 3% to sometimes up to like over 10% for one beer. And that can make a huge difference in the outcome after you've enjoyed that beverage.

Carson (00:57:10) - So the 10% or one beer at 3% will be different. If I'm having a second beer and driving home where not exactly right.

Marge (00:57:18) - Yeah. And so it's it's important to be we're doing that in the in the alcohol industry it's important to carry that over into the cannabis industry as well.

Marge (00:57:25) - So that's great advice and I really like that. So definitely if.

Carson (00:57:29) - There's one more thing I can actually say though, especially for homes, aside from that, this does tie into efficacy. Is labeling right proper in your face? Yes. Aggressive over the top advertising because again, like you said, you are fortunate enough that you live in a household where you're the only person that's consuming it. So everyone's going to know that that product has cannabis in it. We're not touching that at all. Other people may not be so fortunate to one either live on their own or be in a household where they're the only one consuming it. So right over the top, labeling massive in big, bold sharpie or big bright letters. THC cannabis contains weed, you know, something that lets people know that it's not just a normal in your fridge product or on your shelf product, because the worst thing that can happen is you make something regardless of what it is, and your son, daughter, niece, nephew, mother, mother in law, God forbid.

Carson (00:58:35) - Yeah. You know, any anyone for that matter comes in and grabs it and uses it for their own purposes. And there's nothing worse than getting overly high other than getting surprised. Oh, yeah.

Marge (00:58:52) - That is definitely way worse. Yeah.

Carson (00:58:55) - Be the worst experience of your life. And I can guarantee it. I've been there. It's happened. Don't want to go back and therefore I don't wish it upon anyone else.

Marge (00:59:03) - And I've heard of it happening to other people as well. And even though I'm the only one that consumes in my house, I live with other people. I always label stuff because. For that very reason. I don't want somebody reaching for something thinking, Oh, it's just this. And then they're surprised by it not being just that. So I always keep like a roll of painter's tape in my kitchen along with a Sharpie, and I just write and a lot of it's for me to write because I come back to something. If I've made an infusion, for instance, and it's in the fridge and if I don't label it with how what the potency is, I'll forget.

Carson (00:59:36) - And we all use cannabis. Memory isn't always the strongest side of the thing in the industry. I'm sure we're all aware of that. So yes, I'm a good ol sharpie and a roll of green paper painter's tape. Sorry, could be your best friend in the kitchen. Yep.

Marge (00:59:50) - You slap it on there. I put it in like infused whatever, and usually the potency because again, I've used my t check, so it's milligrams per whatever or I Yeah. I guess or the final product outcome.

Carson (01:00:02) - But I even go as far sometimes as this is just again because I live in a household where there are more than one individual who consumes cannabis. I'll even I'll even take the THC stickers off of my vape cartridges when I'm done with them and I'll put them on labels of things. So now there's a direct THC label I know that's over the top. That's just me. But yeah, it helps. It's other than just your standard label, you see something there and it's like, Oh, okay, well maybe this actually does.

Carson (01:00:30) - It's not just written down. It's like there's a sticker, there's something there that indicates.

Marge (01:00:35) - Just to indicate exactly so that they can know whatever. Yeah. You know what? The overtop over the top is better than, again, the surprise. Hi.

Carson (01:00:43) - Absolutely. Ten out of ten. Yeah. Every day.

Marge (01:00:46) - Yeah, exactly. So now we are coming on up to the end of our conversation. I want to be mindful of your time, so. And you have shared so many interesting things and I just love having somebody who knows so much about beverages because that's the one thing I really wanted to talk to you about, because your demonstration lift was mouth watering. Just put it put it that way. Do you have any like projects coming up that you're excited to share or anything you're excited about, generally speaking?

Carson (01:01:16) - Well, I can't say much because it is involving another event company, but I'm in the works of two events right now. One is with a fairly big event planning company that does a number, if not all, of the cannabis after parties.

Carson (01:01:33) - They did can expose after party. They did lifts after party. They they do a number of cannabis after parties in and around Toronto. And we're planning hopefully one of the first publicly ticketed consumption events. Oh, so there will be food there that you can come up and with your ticket, be able to, you know, get a few varietals of things that will be infused with in accordance to government law. So it will still be within the ten milligram range. But we're we've got something in the works just to keep everyone a little keep everyone excited for lack of better words. Sorry for my words here at the end. And another one is at the end of summer. I'm planning on doing a pop up ticketed event as well. Something similar, but just on my own, getting together a few different sponsors and I like to do what's called a market table as well. So I'll reach out to different sponsors, try and see if they want to have their product be showcased in a different versatility, use their strain or their product in an application of my infusing in one of the courses, and then a few of their LPs can come at a discounted rate.

Carson (01:02:56) - They get to eat, but they also get to put their product on the market table and do a little spiel if they want about their product and then say that this was in course three, for example.

Marge (01:03:09) - Very cool. That's exciting.

Carson (01:03:11) - I always like to sort of say have everyone's hand in the cookie jar that way. Gets a little sweetness. Right?

Marge (01:03:17) - Right. I love that. So you have got quite a few things coming up that sound really exciting. You can't say too much. I wish you could, but I'm sure you can share those with me at the appropriate time, of course, because. Yeah, that sounds really exciting. It sounds like you have a lot of things to look forward to coming up. And I just want to say, Chef Carson, thank you so much for sharing your time with me today and your knowledge about edibles and beverages and everything else we talked about. I really appreciate it.

Carson (01:03:41) - Yes. Thank you very much for having me on. It's it's a pleasure to be on and to share my knowledge and what my experience has gained me thus far.

Marge (01:03:50) - Awesome. Thank you. Thank you. Thank you to Chef Carson Mac for taking the time to join me on this episode. I hope you enjoyed it as well and you're inspired to try something new in your own kitchen or to pick up something different from the dispensary the next time you're there. If you think you know somebody, an edibles lover in your life, that might also enjoy this episode, please share it with them because that does help make the show more discoverable to more people. Word of mouth really is the best way to share. Of course, you can always email me or message me by the podcast hotline. If you want to share your feedback. You have episode ideas or anything at all. Let me know what you're making and creating in your own kitchen. I always love to hear from you. You can always stay up to date with the newsletter that I send out about once or twice a month, and that helps keep these episodes timeless and consider using the products and services on the market, recommends Page.

Marge (01:04:44) - It really does help support the show. I'm your host, Marge, and until next week, my friends stay high.