April 25, 2024 • 40 mins
Former accountant turned Cannabis Chef Keena Moffitt tells us about her book Cannabis Creations, Her cooking show and how you can become a certified chef by taking her class at www.greenleafstaff.com/get-certified or emailing her at kmoffett@mitchell.education
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Speaker 1 (00:03):
Now it's time for Cannabis Talk one on one with Blue,
Jill Grande and Mark and Craig Wasserman the pod Brothers
in Law with special guest Keenum Moffett, a cannabis chef
an educator out of Atlanta.
Speaker 2 (00:14):
Hello, welcome to Cannabis Talk one on one. Mon He
blew alongside of me as mister Joe Grande. Hello, mister
Christopher right, and you are noown tuned into Cannabis Talk
one on one.
Speaker 3 (00:23):
Thank you guys for listening to the podcast with this
Joe and Blue. Yes, because Mark and Craig they couldn't
make it because they are actually working attorneys and sometimes
they go frantic and they go crazy and they have
to work and they have to put out fires. And
today was a funny one because Craig or Mark gets
so upset sometimes when he goes and as he's explaining
(00:43):
what happened with a client and he goes, oh, and
I go, Mark, doesn't that make you happy when they
fuck up? You're getting paid off it. Why should that
make you mad that they didn't shut the fuck up
and they said go ahead and search your car? Well,
because he goes, I just think people should not go, dude,
you're getting get paid off this.
Speaker 2 (01:00):
You know, it's funny, it's all It's all good until
you get punched, right, It's everything's good until you get hit.
You know, you think you know the script, you think
you're gonna understand it. I agree some people did. Yeah,
getting nervous. I mean, you know, even like right now,
like if I naturally get pulled over, I'm not starting
with the script.
Speaker 4 (01:15):
I mean, it's just.
Speaker 3 (01:16):
Nice, sir. I just coming from the office.
Speaker 4 (01:19):
That's me, you know what I mean. I'm not saying
that if you're but if you.
Speaker 3 (01:22):
Have, but how about you have twenty five pounds in
your trunk?
Speaker 4 (01:25):
Yeah, I start with the script.
Speaker 3 (01:26):
Yeah, no, for sure this I had twenty five pounds
in the truck and Marco's let me ask you, at
what point in your head did you think go ahead
and search my car was the right answer when you
know you have twenty five pounds in your trunk. And
he goes, well, I don't know, and he goes oh,
And I'm like, Mark, why does that bother you? Though?
Speaker 2 (01:42):
Like I would sit there and be like, okay, well
here's he wants everybody to win, you know what, But not.
Speaker 3 (01:47):
Only are to win, just not even to come to
his office and pay him money. I'm like, dog, you
get paid off these people who don't fucking fuck up.
Speaker 4 (01:53):
It's real life.
Speaker 3 (01:54):
Yeah, exactly. Well, thank you guys for listening to the
podcast all over the world. You guys. It's Canapis Talk
one on one, one hundred and nine different guys. It
is beautiful to have all of you aboard checking us out,
follow us online at Cannabis Talk one oh one IG
and everywhere else at pot Underscore, Brothers Underscore at Underscore.
Law Mark is at Wastlaw. Craig is that Wastlaw. Dog
Blue is that one Christopher Wright. And I am at
(02:17):
Joe Gunday fifty two. You can find me there with
a lot of my family picks.
Speaker 4 (02:23):
Old old school a football number. Hunh.
Speaker 3 (02:26):
You see how I said you that, I said to
a high school picture of me and my fifty two.
I gotta post that. Actually, a buddy of mine randomly
sent that to me the other day and he goes,
I go, oh, and man, that's why it's Joe Grande
fifty two.
Speaker 1 (02:35):
Yeah.
Speaker 3 (02:36):
I keep it with the old school number like that, baby,
I'm l Bundy keeping it old school talking high school
football days. Well, on the show today, we have a
very special guest and we want to thank of course
doctor Rashad out in a good old Atlantic city, who
introduced us to Keena Moffitts, a cannabis chef an educator
born and raised from Side Town residing in good old
(02:56):
Georgia's you got a cooking show recipe developer. Check out
our websites creative Maven dot me and that's creative Maven
m A v E N dot me. You could also
follow her on ig at Dine Underscore and Underscore Flash.
So that's Dine and Flash a n D with the
underscore in between the three. And I got to tell
(03:18):
you first of all, Kenneth, thank you for coming on
the show with yes you're s saying you're welcome. Thank
you so much. I'm looking at your websites and I
am getting my mouth so watery when I went to
the photography. I mean, really look at these pictures now,
are you cooking all this stuff yourself?
Speaker 5 (03:39):
Some of it I cooked and some of it is
from my commercial for food Photography Days, So it's a
combination of me and other chefts.
Speaker 4 (03:46):
So you're also a photographer.
Speaker 5 (03:51):
Yes, I was doing that. I was cooking and working
in the food industry way before I activoted to cannabis
back in twenty fifteen.
Speaker 3 (03:58):
So yeah, oh what were you doing? How'd you get in?
Speaker 5 (04:02):
Well, I always say that I'm a recovering accountant. That
is my trade job in accounting. Uh, and then I yeah,
and then I got laid off and so I used
that severance money way back then, in like twenty thirteen
to start a commercial bakery. So it wasn't infused at
the time. It was just a commercial organic bakery where
we sold you know, B to B to like whole
(04:23):
like whole foods and stuff like that. And what was
funny is like I never smoked or got high like
ever at that point in my life. And I would
always get dms to say it, like when I would
post the brownies are there? Is it weeding? And I
would be so offended, like what, no, these are? So
(04:43):
I got yeah all right. So yeah, So like after
I used to always joke that, you know what you know,
once I closed the business just because same old small
business issues, lack of capital and stuff like that. When
I was always if I ever opened the bakery back up,
I promised it'll be edibles, and I guess I was
(05:04):
speaking something into existence. And I didn't know that because
my son's best friend in middle school actually was diagnosed
with a rare childhood cancer, and at the time her
parents and us, we really didn't know very much about
cannabis in general. I didn't know there were places where
you could use it medicinally, but I didn't know very
much beyond that. So I decided to kind of just
(05:25):
dig in and learn everything I could learn about the plant.
So I'm a master herbalist, but I hadn't had that
much information about cannabis. So I found every medical book
and journal that I could, and I learned about it,
and then I taught myself how to infuse it into
food because at the time, especially here in Georgia, there
weren't a lot of options for medicating her with cannabis
(05:47):
other than potentially smoking it. So I was like, well,
I should take all the recipes from my old bakery
and learned and just infuse those. And I wrote my
Cannabis cookbook back in twenty sixteen that came out, and
it was just it was really just to teach people
how to cook with cannabis and it just kind of
took off from there and became this whole new career.
So what's the cookbook I got catapulted into the industry.
(06:10):
It's called Cannabis Creations Beyond the Brownie. It's on Amazon,
I think like a lot of like Barnes and Noble
and stuff online and stuff.
Speaker 3 (06:18):
Nice.
Speaker 4 (06:18):
Did you write that yourself or did you get with
a ghostwriter?
Speaker 5 (06:22):
Nope, it's just me. I'm like, I wrote it self
published it. I don't know if you can see it
with my terrible Oh.
Speaker 4 (06:27):
Yeah, it looks fantastic, fantastic.
Speaker 5 (06:30):
Yeah, I wrote it and self published it, and actually
I just got a book deal to publish the second one,
so it'll come out this year and it'll be named
after my cooking show. So I do a free like
online cooking show on YouTube where I teach people every
week how to create different recipes with cannabis. So it'll
match the name of the show and it be the
Antidope cookbook.
Speaker 3 (06:49):
As you met up with this, you know, friend of
the kid with problems, did you guys come up with
food for them to eat for the child to deal
with cancer? And are you working with other patients like
this now?
Speaker 5 (07:03):
Yeah, that was really the initial intention. So it was just,
you know, every kid like sweet stuff, so it was like, okay,
let's make brownies and lollipops and all these different things
just to make it more easily usable and discrete, specifically
discreete and it tastes good because you know how kids are,
they don't take stuff that's nasty. So yeah, she was
my first quote unquote, I guess patient. And now I
(07:25):
work with so many people. In over the six years
or so that I've been in the cannabis industry, I've
worked with so many patients and that is what keeps
me going. It's like I enjoy cooking, but hearing people's
stories about how their grandma hasn't slept in years throughout
the night until she had some cannabis for the first
time in the form of a gummy or something, or
hearing people talk about pain management anxiety issues that are
(07:46):
now more manageable. That's what actually keeps me excited and
keeps me going and developing new products and recipes.
Speaker 3 (07:53):
How do you deal with that? In Atlanta? Did you
get nervous when you started doing this? I mean you've
been doing it for the past six years. Were you
were afraid, right, everything's allegedly. Do you live in the
fear with that as you know you're and it's such
bullshit because you're helping people, you're curing things, you're allowing them,
like you just said, testimonials to eat, to live a
(08:15):
better life, and yet there's probably still a fear that,
oh ship, what if I get caught?
Speaker 5 (08:20):
Yeah, for sure. That's the scariest part is I have
my own family, my own kids, you know what I'm saying. Like,
before I was doing this full time, I still was
an accountant, so I had like a side life, you know,
I was still in the green closet, so to speak.
So yeah, I would say that's the worst part of
being in like a state like this and just trying
(08:41):
to help folks because I don't even partake as that much.
I'm a microdose so I'm a sissy. I have a
sissy ECS system, So like, yeah, it sucks. You know,
that's the biggest part is being afraid, you know, help people.
Speaker 2 (08:56):
We call we call them kids that are in those
states out there, cannabis refugees, right, because they're stuck in
a state where you know, they're not willing to allow
the parents to you know, even consider it. It's the
it's the last resort versus the first resort. And you know,
here in California, we've had so many of the different
kids that we've worked with ourselves, and we've seen their growth,
(09:18):
and it got to the point where you know, you
have CPS, you've got different you know, people looking into
the child and looking into the parents and talking about
arresting them, and they've already been through kind of all
of those those fear factors and then you know, you
sit there and go, but this is my child and
I've gave them everything that you have.
Speaker 3 (09:37):
My grandparents, my wife, my husband. Either way, like.
Speaker 2 (09:40):
Whatever it is, we we we've battled that here in California,
and you know, and and fortunately, you know, it's not
such a you know, a new thing for us, you know,
so so for you doing it, you're a pioneer and
we commend you for it because we're we're proud of that,
Like we're proud of somebody that's like, look, we're going
to try this because as our child is on the line,
(10:01):
you can't stop us. It's you know, it's not something
we're trying to make public and we're trying to throw
out there in everybody's face and and and you know,
and be rewarded for it.
Speaker 4 (10:09):
We're just trying to, you know, help the person.
Speaker 3 (10:11):
We're trying to give outlets for people like, you know,
if you want a better quality of life, here's some
outlets shows out in Atlanta, Georgia. You know what I mean,
Pick and choose what you want to do. But creative
mavent me is doing her thing, and as you've been
doing it, what are some of the big products? And
people are like, oh my god, this is delicious, amazing
and has worked wonders for us.
Speaker 5 (10:32):
It's oddly enough, I would say, allegedly cannabis wine is
the number one alleged seller, and yeah, people love that.
I think it's just like, you know, everybody loves the
kind of mellow feeling of a glass of wine. And
us in the industry obviously hope to one day be
as socially accepted as having a glass of wine in
(10:55):
the cannabis industry. But that is definitely the number one
best seller. I think. What's funny though, My mom like
she doesn't drink wine, so she's like, can you put
it in my gin? And I always laugh and I said, Mama,
can put it in anything whatever you want me to do.
So my mom specifically like she hadn't ever used cannabis, really,
(11:16):
she said, as a young person, like it wasn't really
her deal. And she's been having this crazy leg pain
for like the last maybe six months or to a year.
And I started putting it because she won't eat it
in anything else I make, which is crazy because she
doesn't like like sweets and stuff, and it's hard to
get her stuff because she's still in uh in the Midwest,
so it's hard to get her stuff. And I was like, okay,
(11:38):
so now she's taking this gin and she's like that's
she's like. I asked her, I said, Mom, how do
you feel? How does your legs feel after you had
a shot of that gin? She said, girl, what legs?
Speaker 2 (11:54):
Now?
Speaker 5 (11:58):
Lord you'll know my mama, she probably would, but yeah,
so that was my own personal, you know thing, because
that made me so happy. She had been to the
doctor and they gave her all this you know, other stuff.
She refused to take opioids and the other stuff they
were given and just wasn't touching it. So she said,
when she went to her doctor, disappointment. She said, look,
I'm not taking nothing else you give me because it's
weed stuff my daughter gave me. It works.
Speaker 4 (12:24):
Eat my green?
Speaker 3 (12:25):
How dope is that sweater right there right? That is
so dope?
Speaker 5 (12:30):
Yeah?
Speaker 3 (12:31):
Is that you right there with that? Did you make
that yourself? Is at your company?
Speaker 5 (12:35):
I did? That's my merch? Yees I eat my green.
It's a little cannabis leaf with a fork up the
middle as the stem.
Speaker 3 (12:40):
That is so creative right there, And it's almost so
simple stupid. It's like a fork with a leave and
it's like, wow, how and I haven't seen that ever before?
Speaker 4 (12:50):
Yeah, No, it looks great. It looks great.
Speaker 5 (12:51):
Thank you. It's funny because I remember there was this
old lady at the polling place and she I don't
think she realized it was a cannabis leaf because she goes,
that's it's it's New Year's resolution. Time eat that grease
or greens.
Speaker 3 (13:06):
They think you got a whole foods juice bar going on.
Speaker 2 (13:09):
I know now, speaking of juices, I mean, is that
something that you've ever put together? Because you know a
lot of people, you know, they do eat juice, and
I think you know, juicing is a great way to
sometimes get the whole plant. You know, it is that
something you've experienced with and you an I.
Speaker 5 (13:25):
Have because a lot of people don't realize that the
cannabis plant is a nutritional plant. So it's not just
like a drug or an herb, because an herb relig
just means a plant that can be used for medical
purposes or has therapeutic effects. So it's not just an herb.
It's actually like a nutraceutical, meaning like a functional food
or a power food. So you can use the roots,
(13:47):
the stems, the stalk everything obviously, and the leaves as well.
So if you are into juicing, it's a great idea
to take. And you have the life plants somewhere like
the places where you can grow your own maybe where
you can get him from like a farm, go ahead
and juice the stock part. You can even do the
the roots as well. And it has the inflammatory product properties.
(14:09):
So if you're a juicer, throw that in there, you know,
with the celery and the apple and all that.
Speaker 3 (14:13):
I've never heard of that and I so want to
do that now it is or do you know, is
it the same? Uh? It's going to get you that
psychoatrical active effect.
Speaker 5 (14:23):
No, it's completely non psychoactives because you need heat to
activate CC. So in the plant it's not THHC yet
it's thc A. Once we apply heat to it, it
becomes THHC and that's the case for all the cannabinoids.
But once you do that, adding the heat part, that's
when it has becomes psychoactive. So no, even if you
know you don't want to get high, you can absolutely
(14:44):
benefit that.
Speaker 3 (14:44):
That would be just so many cannabinoils, just band being
able to pound that like that. Why is that open?
Speaker 4 (14:48):
It's a It's a big thing.
Speaker 2 (14:49):
And one of the things that I'll tell you that
at the store, Well what I've done, you know is actually,
you know, when I was young, the cops are rolling
up on us. We're in the back of a my
buddy's truck and he had one of those big shells
on it and stuff, and it was his dad's truck
and his dad was a sheriff. So we're like sitting
in the back and we're all literally getting ready to roll,
I mean roll a joint. I had some of the
(15:10):
probably the best weed ever, right, and I'm sitting there
rolling and then my buddy looks out the window. He goes, bro,
there's a cop at the window right now, and I'm like,
you're joking, right, And I had like probably like three
grams of just raw weed, you know, And I looked
at him and then I looked out the window because
I didn't believe him, because I don't know.
Speaker 4 (15:29):
I had all the wing in my hand.
Speaker 2 (15:30):
My hands are steaky as hell, the whole cars and
I was like weed, and I literally and it wasn't
as good as it is now, so those seeds in
it stams everything.
Speaker 3 (15:39):
I threw the whole three grams in my mouth and
just started chewing on it.
Speaker 4 (15:42):
Dude.
Speaker 2 (15:43):
I chewed on it, dude. I swallowed the whole thing, dude.
And I'm trying to pound down water. As I'm doing it,
I'm like literally like in the back and they're all
coming out of the car, and the guys I put
your hands up, you know, and they're sitting back there,
you know, and I'm in the back of the back,
you know, trying to force it down full of it,
you know, and literally to where I got out, and
I still, you know, gets going through my I mean,
(16:05):
it wasn't going down easy, right. Long story short, though,
you know the cop leaves, and I felt like I
was the highest I ever got.
Speaker 3 (16:13):
But yeah, am I really? Yeah?
Speaker 5 (16:15):
No.
Speaker 2 (16:16):
Well, the funny thing is, I know now that you
know you have to heat it up right, it's in
order for it to get the psychoecady.
Speaker 3 (16:21):
But at that kids stage, your mind was like my mind,
I was like, I just I just ate the whole
damn thing.
Speaker 2 (16:28):
And I remember I ate the whole thing and I
was rolling laughing at everybody because, you know, the guy
was like, I see your dad's a cop, and you
know you're lucky you have the last same last name,
or we'd be taking you in right now. And we
were just hanging out in the back of his truck
and he's like, where's the weed? And they couldn't find nothing,
you know what I mean.
Speaker 3 (16:43):
And all they did it was literally just weed juice
bars gotta pop open. It's Cannabis Talk one on one.
We're talking to kingum Off and a cannabis chef an educator.
Check out our website Creative Maaven dot Emmy. When we
come back, we're going to talk about the Cannabis Culinary
Professional Certification, which gins right here in January. You want
to hear about it. It's Cannabis Talk one on one.
Speaker 2 (17:14):
Welcome back to Cannabis Talk one on one with Keina
Muffett Moffatt Moffatt, Quina Moffatt, cannabis chef educator.
Speaker 3 (17:21):
Keina, you see how one person fucks up. I got
it right the first time. He's heard me say it
three times, thank you, and I thought he was gonna
catch on, but I was hoping he was going to
read it. It's still mess it up.
Speaker 4 (17:32):
You know, it's a good conversation piece.
Speaker 3 (17:34):
Well, not only that, she knows most people messing up either.
I was happy I got it. Write, don't say it again,
Moffatt Moffitt, And it's only funny. The only reason why
I know it growing up in the Bay Area there's
a place called Moffett Field and they spelled it the
same way and it was a car plant. So that's
the only reason why I got it right.
Speaker 4 (17:48):
Yeah, Well, good for you, Joe.
Speaker 3 (17:49):
Well, Keina, we before we went to break, I want
to discuss this cannabis Culinary Professional certification. Tell us about
this that green Leaf staffing. Are you involved? Are you
the one giving these certifications?
Speaker 5 (18:01):
What's going on here that is so exciting? Going into
twenty twenty one. I tell people all the time, the
number one and number two questions I get in DMS
all the time is one, how can I get into
the industry? Oh my gosh, people ask me that so much.
And then two, you know, can you teach me? Do
you offer classes? So I was really excited to be
brought on by a Mittal School of Business, which is
(18:22):
a cannabis business school, so it teaches people how to
get into the industry in different forms, and they brought
me on to actually create the culinary curriculum. So I
am the instructor for the Certified Culinary Cannabis Professional Course.
So it is a course designed to either help existing chefs, caterers,
people in the food industry either pivot their career to
(18:42):
the cannabis industry or if at the very least you
know how to handle a pot in a pan, will
get you prepared to get into the cannabis industry as well.
So I always say it's three parts, like culinary basics,
infusion techniques obviously, and then just business school kind of
crash course teach you how to make a pig and
a business plan, and about proper marketing and regulations. And
(19:03):
how to get licensed if you want to be an
edibles manufacturer, but also for some people who just want
to get into the industry and get an edibles job,
it's really dope because the partnership between Mitchell School and
green Leaf Staffing is that they will help you get
job placement assistance in the industry upon graduation. So it's
pretty dope.
Speaker 3 (19:21):
We're it's just located.
Speaker 5 (19:21):
At the school is in New Jersey, but it's a
nationwide certification, so it or I guess I can say worldwide.
Even so, it's online course. It's four weeks and then
there's weekly live sessions taught by me so that you
can actually you know, engage.
Speaker 3 (19:37):
But and for those who are interested, it is Greenleaf
staff dot com. And can we give out your email
as well for that people that want to get involved.
Speaker 5 (19:47):
In that, Yeah, for sure.
Speaker 3 (19:49):
And that's K Moffatt K M O F F E
T T at Mitchell which is M I T C
H E l L dot education. So if you're interested
in the course and a combination of culinary basics, cannabis
infusion and business school is like she said, it's four weeks,
it's placed job placement after that and as you say this,
(20:11):
are you gonna be able to teach people to create
their own edibles, their own this and that to where
you're gonna teach them from the aspects of breaking down
the flour into the butter and breaking it down several
different ways as you can, like, how many different ways
are you guys going to be able to explain at
the school that they're going to attend.
Speaker 5 (20:30):
Absolutely, yeah, for sure. So, like I say, I call
that infusion basics. Right, So, my goal since I got
into the industry was empowering people to cook for themselves,
not necessarily having to go to me or the dispensary
to get what they need. So absolutely they will learn
what I call the basics, which are oil, butter, alcohol, milk,
(20:50):
and honey. Those are the basics I would call of
infusion because once you learn those, you can obviously apply
that to so many different recipes and then your you know,
own aativity can be your guide. Then we'll go into
advanced bases, which is things like sauces, mayonnaise, dry rubs,
things like that that are a little bit more up there,
(21:11):
sugars and stuff like that. So yeah, they're going to
learn all the different ways to infuse so that they're
empowered to infuse like whatever the recipe they want.
Speaker 3 (21:19):
How did an accountant come up with all this knowledge
on it? I mean, how much did you sit there
and go, hmm, I wonder what I could do with
this weed.
Speaker 4 (21:27):
Let's try this, let's try that.
Speaker 3 (21:29):
I mean, you're teaching it at a college the level? Now,
what's going on? How did that come about?
Speaker 5 (21:34):
Your life is crazy?
Speaker 3 (21:35):
Right, sit there and have one family. But to sit
there and figure it out, that's the hard part, right.
Speaker 5 (21:43):
You know. And that's what I always lean to the
nerd in me, Like I love maths, I love science,
and I think what people don't realize until they're in
cannabis is cannabis is all, but if you got to
really get into it in terms of like learning how
to grow it or cook with it, it's all math
and science. So it was easy for me to learn.
I'm just blessed. I can't take the credit my parents'
(22:06):
jeens or something.
Speaker 2 (22:07):
Is this an credit class? I mean, and how does
something like this be a credit or is it? You know,
how did you guys be coming in.
Speaker 4 (22:13):
The credit school?
Speaker 5 (22:14):
So that's that's what's cool. Like I don't own the
school just to partner with them for the program. But yeah,
middle school is accredited, so you will receive an actual
professional certification at the completion, so you can add that
to your resume. Your LinkedIn is something that is recognized.
I think they even have like a hotline that potential
employers can call to verify your you know, your credential
and everything.
Speaker 4 (22:34):
So how long is that? How long is the class?
Speaker 5 (22:36):
Four weeks? It's it's four weeks, but it's self paced,
so you don't have to be anywhere any amount of time.
You know, you can do it fit it in your
work schedule or school schedule or parenting schedule.
Speaker 3 (22:47):
Five days a week out of the four weeks or
is it once a week out of the four weeks
or what's that timeline look like?
Speaker 5 (22:52):
So you have it's online access, so once you're in,
I mean, you can finish it all in one day
if you wanted to, and you have that kind of
time like a Netflix binge, but you have four week
to complete it, but on your own timeline. But my
actual life classes are once a week in the evening.
Speaker 2 (23:05):
Right and then and then you know something like that.
Once you get accredited from them, they give you the
the uh, the certifications, right, and then you can go
apply for maybe a cooking job or something like that
for that man.
Speaker 4 (23:18):
And what is something like this cost.
Speaker 5 (23:21):
It's four ninety nine. The school really wanted to be
have a low barrier to entry for people because like
a lot of these certification courses cost thousands of dollars,
some of them upwoard of like three thousand, right, so
four hundred and ninety nine dollars. I mean people could
do that with their stimulus, Hick.
Speaker 3 (23:38):
Not only that that four ninety nine can help pay,
Like now you're learning to do your own like the
time that you've spent that knowledge, you can pay four
hundred ninety nine bucks dollar, and now you could start
slinging that stuff on your own. You're making ninety nine
back off top of a week. Yeah, No, I mean,
I think I mean that you start doing brownies, you
(23:58):
start doing some beans, whatever you're making.
Speaker 2 (24:01):
Now, is there an additional class to go to another
level once.
Speaker 4 (24:04):
You get there?
Speaker 5 (24:06):
There's something we've actually been talking about at the school.
I think we'll just look at demand. I would love
to do an advanced class, or we could get really
further into maybe like pastry and things is very specific things.
But right now it's just the primary course.
Speaker 4 (24:18):
That's awesome.
Speaker 3 (24:19):
I mean, if you want to teach us, you know,
we don't mind learning, and we can spread the word
even more. Yeah, okay, I love that though. I just
love the fact that you can go there and you
can learn how to finally medicate yourself and then microdose
yourselves at home. Yeah. I mean this is a perfect.
Speaker 2 (24:35):
Which is dangerous because if you if you go home,
A lot of people go home and we just whip up,
you know, like we throw announce in there and we're like, yeah,
let's just cook it down butter, add it to butter,
and then you don't know how to really dose it,
you know.
Speaker 4 (24:47):
I think the main portion of that is dose.
Speaker 2 (24:50):
Its right, So when you start to learn how, yeah
to do dosing, you're all a sudden now you're sitting
there going gosh, I don't know how.
Speaker 4 (24:57):
To dose this.
Speaker 3 (24:58):
And know that now you become an ass to companies
out there that are distribution, companies doing manufacturing, that are
doing edibles at a manufacturing plant, because now that you
know this dosing and how to make it, you can
go get these jobs. And as this industry is growing
you can be one of these cooks that are making
these products that you know, name the companies. Yeah, it's
(25:18):
it's not only four ninety nine to get to learn it,
but you're learning a craft that's growing and growing, and
before you know it, you could actually even start your
own You get a license, you start doing your own business.
Speaker 4 (25:29):
I mean, if you think it, I might get my
certification just to get it.
Speaker 3 (25:32):
That's what I'm saying. We should we should do. I
want to be startified and this this is an amazing
five hundred bucks a scenario and you have four weeks
to do it. It's Keen of Moffitt. She's a cannabis chef.
You can check it out at greenleafstaff dot com. I'm
so excited about this. As you break this down, how
many different things do you think someone's gonna learn from
this course? As far as recipes, scenarios? Is there a
(25:54):
number that's already broken down, like you're gonna have twenty
five whatever? I don't know. I'm just making things up.
But what can people expect from the four week course?
Speaker 5 (26:03):
Yeah? So I guess it's broken up into like five
or six modules. So it's like I said, it's culinary basics, right,
So if even if you're green, you'll come in. It's like, okay,
you'll learn knife skills, culinary terminology, recipe terminology if you've
never picked up a recipe ever, and obviously the history
of cannabis. You can't really jump into this industry if
you don't pay homage to the history and the people
(26:23):
who came before us in the industry. So there's that,
and then we move into like said, infusing, and then
there's food safety. So that's a huge portion, whether cannabis
or not. You cannot work in anybody's commercial kitchen without
a food safe certification. So this course also prepares you
to take the food safety test, and it's actually part
of the assignment that you need to then follow up
(26:44):
by uploading your certification to the course so that you
can get credit for it, so you will be ready
to get this job. I mean, and like I said,
there are plenty of recipes that you will be able
to infuse. Like I said, once you learn those basics,
but you do also get as a graduation gift, as
I call it, cook a book for free, So once
you graduate, you get that as well. So now you're
often running with a few under your belt.
Speaker 3 (27:06):
That's awesome.
Speaker 4 (27:07):
That's awesome.
Speaker 3 (27:08):
I love that.
Speaker 4 (27:08):
Yeah, no, it sounds great.
Speaker 2 (27:09):
I think it's a it's you know, something that you
know is needed in our industry. We definitely have to
get more educators out there and provide it good platforms
for people to go ahead and and and learn more
about this industry because there's a lot of people that
are diving into it. But it's it's it's a lot
easier said than done, you know, and to find somewhere
that's accredited.
Speaker 3 (27:29):
Oh, it's accredited and you're gonna get a certificate from
a credited organization. Yeah, I mean that's top notch in
my book. That's fun.
Speaker 4 (27:36):
That's a good time.
Speaker 3 (27:37):
You're able to go out there and get a great job.
When we come back, it's Cannabis Talk one on one.
We're to do the high five with Keena Moffett and
we're going to talk about the relationship with you and
doctor Rashad. Are you treating patients or just him? It's
Cannabis Talk one on one. Here we go, Welcome back
(28:12):
to Cannabis Talk one oh one when Blue Joe Grande
and Marky Craig Washerman, the Pop Brothers at law. Our
brothers aren't here, but the brothers are here, Joe and Blue.
And we want to think, of course our crew that
helps us out all the time, Senior Pit, Peanuts and
the Queen Jennifer, along with the Queen Elvis out in
Vegas who always helps us. Queen and welcome to his
(28:32):
new kiddy cat that he just got. Congratulations family, Yes,
a new family member. So before we went to break,
we have Keenan Moffatt on the show with us. I
want to know about the relationship with you and doctor Rashad,
because doctor Rashad went from never using cannabis to now
dabbing like crazy. He's got his mom on CBD, He's
got his pops Pop and Zeebee, and you know he
come from a family. I don't know how well you
(28:54):
know him, but when he to talk to us, he's like,
oh no, my family never did that. And I was
square of square gets and my sister's a surgeon and
brothers dead. We are doctors in the family and none
of us did it. To now he's like I said,
the dabber, how much food do you have to cook
for him for him to eat cannabis?
Speaker 4 (29:10):
Yeah? Are you cooking for doctor.
Speaker 5 (29:12):
That is so funny. I was talking to somebody earlier
and I said, me and Rashaan met at one of
my private dinner parties. So years ago, I was I
used I throw these secret supper club cannabis and fuse
dinner parties. So he came to one and we were
just chatting it up, and uh, we found out we
have the same birthday and all that fun stuff. So
(29:32):
now I'm a three way twin because he has a twin.
So yeah, but it's funny because because when Rashaan needs edibles,
he's like, yeah, but I need you like ten x mine,
like the real one.
Speaker 4 (29:46):
Give me some real stuff.
Speaker 3 (29:47):
I want the real illegal ones, like two thousand milligrams.
Speaker 5 (29:52):
Yeah, Rashan's a heavy hitter. Yeah, here's the opposite.
Speaker 2 (29:58):
You know, I'm a micro dooster too, So don't feel
I personally. You know, if I take more than a
true twenty five milligram twenty to twenty five milligrams too much,
it's like you you don't even want to try twenty
five milligrams for your first time from a store, you know.
I mean on the streets, you'll get somebody that puts
down a you know, twenty five one hundred milligrams, and
(30:20):
that one hundred milligrams is like maybe twenty milligrams, fifteen milligrams,
maybe ten milligrams. But on in the store, you know
here in California, if it says twenty five milligrams or
I mean it'll say first of all, it should say
ten milligrams. If it's from a store, and at ten milligrams,
I'm good. At fifteen or twenty milligrams, I'm good. But
if I go to twenty five or thirty, I'm either
(30:43):
giggly or paranoid as hell, and I'm like, oh shit,
the walls are going, everything's closing, pit's falling asleep, everything's happening,
you know.
Speaker 3 (30:50):
Really, yeah, you get all funny style.
Speaker 2 (30:52):
Oh, I'm just I don't like where I'm at, you know,
I ninety percent of.
Speaker 3 (30:56):
The time that's weird. Some people just can't handle it.
I mean some people, well, like we have another guy,
Mark Washerman from the populars at Law. That dude could
eat as much as you give him, Like probably.
Speaker 4 (31:06):
He's eating a lot of heats.
Speaker 3 (31:08):
You know.
Speaker 2 (31:08):
Again, if it was from the stores and you give
him one hundred milliground from.
Speaker 4 (31:11):
A store, You'll see him different.
Speaker 2 (31:13):
He'll be different than one hundred milligrounds from another company.
Speaker 3 (31:17):
You know what I mean. Well, now Keena Moffatt over there,
find her school and her teaching at green Leaf Staff
and once again her email K Moffatt at Mitchell dot Education.
Go ahead and get involved with that. But now it's
time for the high five with Keena Moffatt. Question number one,
how old are you the first time you smoked weed?
(31:37):
And where did you get it from?
Speaker 5 (31:39):
I still, to this day have never smoked sweed really
ever ever never. Nope, I'm a try and true edibles girl.
Speaker 3 (31:50):
Okay, okay.
Speaker 4 (31:51):
Question number two, what is your favorite way to use cannabis?
Speaker 5 (31:55):
There you go edimals. But in the first time I
tried any cannabis, I was. I think I was like thirty,
but yeah, I was, And it was so some years
ago and that's the whole other story. But it was
by accident. I was making brownies for somebody else.
Speaker 3 (32:10):
Oh and you and you accidentally did it? Huh?
Speaker 5 (32:12):
I accidentally licked the batter and it was all down.
Speaker 4 (32:15):
The open there.
Speaker 3 (32:17):
What happened? What was your reaction?
Speaker 5 (32:20):
Well, obviously we know that edibles are delayed, so at
the very least. At least my oven was turned off
and I was safe in my living room. But I
was sitting there with my husband and one of my
kids watching TV, and then all of a sudden, I
had like the cartoon eyes like wah, and I just
immediately just started to panic in my head, like, oh
(32:40):
my god, I think I'm high. Like I freaked out,
and then I got super paranoid. So I just kept
like looking at my which one of my kids and
then my husband. I was like, do they know I'm high?
They don't know I'm high, Like maybe not. I can
keep it under wraps. So then I'm like freaking out inside.
And then a part of me is like, but what
if I have a bad reaction. So then I text
my husband from couch like he's across from me. I
(33:03):
don't want to say it out loud, so I'm just like, hey, babe,
I just want you to I think I said, like,
no judgment. I think I'm pretty sure I'm high, and
I'm gonna go lay down, like I went in the room.
I literally but I don't know how long it was,
but it felt like hours. I had the worst cotton mouth.
I remember like hanging into my sink in my bathroom,
(33:25):
just running the water on my tongue.
Speaker 3 (33:27):
I was, oh, it was though.
Speaker 5 (33:29):
I was pathetic. It was so bad, like, oh my god. Yeah,
it lasted for like twelve hours. I remember calling my
brother and was like, how do you make it? Stop?
Speaker 3 (33:39):
Relax? You're good.
Speaker 5 (33:41):
He's like, if you just relax, like it'll be fun.
I got dizzy. I was. I just I was so
over it because I had never been high on anything.
Speaker 3 (33:50):
That was funny. That is always funny. And now that
you say it's your favorite way to use cannabis is
an edible? What edible do you go to? What's your
go to edible?
Speaker 5 (33:59):
Oh? My go to edible. I like brownie bites because,
like I said, I'm an I'm a micro doser, So
anything that I can get down into smaller portions I like.
So if I'm making it myself, it's like a chocolate
molten cake which is in the cookbook, or like brownie
bites on the go. If I'm not making it, I
like to Tory because they're like one of the first
like micro dose brands. They make chocolate and they're like
(34:22):
the whole bar is only like ten or something so,
and I'm like super sensitive to THC. So I can
do like two and a half or five and I
feel great, which is great economical because I don't.
Speaker 3 (34:35):
You know, I just need a little bit. And that
leads to to question number three, what is the craziest
place you've ever had an edible and used cannabis?
Speaker 5 (34:44):
My life is not that exciting, so well, I don't know.
Speaker 3 (34:47):
Sitting on the couch with your kids might have been
the craziest place. The texting your husband's like everyone knows. Yeah.
Speaker 5 (34:55):
So my first experience was absolutely my crazy experience, craziest
experience with cannabis. But I had a fun experience after that.
I did a pop up a cocktail party in California,
and I went back to my room and I ate
like a lemon bar and I just sat there and
laughed at myself until I fell asleep.
Speaker 3 (35:10):
Nice. The next time you come out to Cali, you
better reach out it.
Speaker 4 (35:14):
Yeah, we want to eat. Let's come through question number
four of the high five.
Speaker 2 (35:17):
What is your go to munchie after you get high?
Speaker 5 (35:21):
Okay, so I do get super hungry, and I am
from Chicago's and if you're from Chicago, you know Garrett's popcorn.
It is that that warm like buttery caramel mixed with
the cheese. It is so good and I will inhale
a bag of that, and I mean you shouldn't. God
know how many calories in it, but it is so
delicious when you're not high.
Speaker 2 (35:41):
But I love that when I went to Chicago, send
me a bag.
Speaker 4 (35:45):
You know.
Speaker 5 (35:46):
I think you can buy them online now.
Speaker 3 (35:48):
Candy, Yeah you can. I remember going to Chicago and
taking some back and you definitely can't. Question number five,
number five or the high five with Keena moffittt If
you could smoke cannabis with anyone or do an edible
with anyone, dead or alive, who would it be and why?
Speaker 5 (36:04):
Okay, so I would throw them at dinner party, obviously,
and it would alive. Jay Z absolutely I would eat
him and pick his brain all night. From a business perspective.
Speaker 3 (36:17):
Well, you know, he just jumped in the cannabis game, right,
I saw that out here in the Bay Area.
Speaker 5 (36:24):
I hope you're listening, get into it. Called me, Jay,
I cook for you and then dead. Oh that's hard.
But I would doctor Sadie. A lot of people don't
if you're outside of like the black community, or the
health community. People don't know who he is, but he's
a famous herbalist and Nipsey Hustle before he passed away,
(36:44):
was doing a docu community on him. But I think
Nick Cannon has now heard about that.
Speaker 4 (36:52):
You said that.
Speaker 5 (36:54):
Yeah, So, like I said, I'm a master hebalist. So
if I could learn from from him while we just
get high and feel dope.
Speaker 3 (37:01):
Yeah, that's great. And so now that you're just this
big chef and did all these things, I'm wondering what
would be on the menu if you were to sit
down with jay Z? Because I know that men, you
would probably be the best menu anyways. So instead of
me asking you what the best menu would be that
you could put together, what would you put together to
sit down with Jay Z? And break bread?
Speaker 5 (37:21):
You know what, I think once you reach a certain
income level, all your food is like super fancy, So
it wouldn't be fancy. I think I would probably bring
like my mom's recipes, like soul food, corn bread, greens,
maybe some pot roast and macaroni and cheese, like a
peach cobbler for dessert. You know, like just go straight
soul food and like really break bread like it was Thanksgiving,
(37:43):
you just.
Speaker 3 (37:43):
Got my whole glades everybody my mouth. And it's funny
because when you say stuff like that, it's like so true.
It's like when you go to a nice dinner something,
it's cool. But when you have that good home cooking
down to earth, just some ain't nothing like it. No, Yeah,
(38:03):
like today we just had some beans and meat. Yeah, literally,
I made a pot of beans and I put some meat,
some smoked meat that I cooked. It's just simple. But
it's down to its just some bomb ass beans to
sleep with some cheese.
Speaker 4 (38:16):
Earlier today I'm still ready for them.
Speaker 5 (38:17):
Like it's like street food. Even street food is so delicious,
and you know that place and clean. They're not getting
a good health score.
Speaker 4 (38:24):
No, but it's the bomb.
Speaker 5 (38:26):
You just do it, but it's so good.
Speaker 2 (38:28):
We were talking, we were talking about before COVID hit,
how we used to you know, everybody used to go bowling,
you know what I mean, and to just eat French
fries and eat a pizza right there and not even
think about.
Speaker 3 (38:38):
Like fingers in every hole and oh no, I don't know,
I don't know, and not that putting some other shoes on.
Mouck were having some shoes on. It's all that and
even nowadays, if without COVID you still put some water
ass shoes on and somebody had a big old let's good.
Speaker 4 (38:57):
Anybody want to go bowling? Like, yeah, I can't wait.
Speaker 2 (39:02):
I'm gonna go for sure, and I'm gonna eat and
everything drinking.
Speaker 3 (39:06):
Well, Ken it so good, Yeah, exactly, it's so good
to have you on the show. And once again, I
think what you're doing with the certification course that's already
started here in January. It's offered from green Leaf Staffing
and Mitchell School of Business. The course sign up page
is greenleafstaff dot com. Go over there and get certified,
(39:26):
and if you need more information, please email Keina Moffett.
Her email is k M O F F E T
T at Mitchell dot Education. It's a four week course.
It's four hundred and ninety nine dollars. You'll be accredited
with a certificate from accredited school. I think it's phenomenal
and you get.
Speaker 4 (39:44):
Her cookbook for free. Bravo.
Speaker 3 (39:47):
Congratulations to you. I eat my green sweatshirt. I'm a
double lex. If you want to send one down, I'll
rocket and wrap it all day because that ship flies.
Hell yeah, anything.
Speaker 2 (40:00):
Else you want to, you know, tell your listeners out
there before we let you go here.
Speaker 5 (40:05):
Honestly, just thanks. I mean, I've been so embraced in
this industry since I jumped in. Everybody's been so awesome.
I've only had a couple you know, crazy stuff, but
I just shout out to the industry and all ogs.
I mean, it's an exciting industry and I can't wait
to see what comes next for us.
Speaker 4 (40:20):
All fantastic.
Speaker 2 (40:21):
Well, we want to thank you for joining the show
and come back anytime and join us as Cannabis Talk
one on one.
Speaker 4 (40:25):
Remember this. If no one else loves you.
Speaker 3 (40:28):
We do.
Speaker 1 (40:29):
Thanks for listening to another podcast of Cannabis Talk one
oh one, the world's number one source for everything cannabis,
featuring Keenum Moffatt, a cannabis chef an educator out of Atlanta.
Now it's time for Cannabis Talk one on one with Blue,
Jill Grande and Mark and Craig Wasserman the pod Brothers
in Law with special guest Keenum Moffett, a cannabis chef
an educator out of Atlanta.
Speaker 2 (00:14):
Hello, welcome to Cannabis Talk one on one. Mon He
blew alongside of me as mister Joe Grande. Hello, mister
Christopher right, and you are noown tuned into Cannabis Talk
one on one.
Speaker 3 (00:23):
Thank you guys for listening to the podcast with this
Joe and Blue. Yes, because Mark and Craig they couldn't
make it because they are actually working attorneys and sometimes
they go frantic and they go crazy and they have
to work and they have to put out fires. And
today was a funny one because Craig or Mark gets
so upset sometimes when he goes and as he's explaining
(00:43):
what happened with a client and he goes, oh, and
I go, Mark, doesn't that make you happy when they
fuck up? You're getting paid off it. Why should that
make you mad that they didn't shut the fuck up
and they said go ahead and search your car? Well,
because he goes, I just think people should not go, dude,
you're getting get paid off this.
Speaker 2 (01:00):
You know, it's funny, it's all It's all good until
you get punched, right, It's everything's good until you get hit.
You know, you think you know the script, you think
you're gonna understand it. I agree some people did. Yeah,
getting nervous. I mean, you know, even like right now,
like if I naturally get pulled over, I'm not starting
with the script.
Speaker 4 (01:15):
I mean, it's just.
Speaker 3 (01:16):
Nice, sir. I just coming from the office.
Speaker 4 (01:19):
That's me, you know what I mean. I'm not saying
that if you're but if you.
Speaker 3 (01:22):
Have, but how about you have twenty five pounds in
your trunk?
Speaker 4 (01:25):
Yeah, I start with the script.
Speaker 3 (01:26):
Yeah, no, for sure this I had twenty five pounds
in the truck and Marco's let me ask you, at
what point in your head did you think go ahead
and search my car was the right answer when you
know you have twenty five pounds in your trunk. And
he goes, well, I don't know, and he goes oh,
And I'm like, Mark, why does that bother you? Though?
Speaker 2 (01:42):
Like I would sit there and be like, okay, well
here's he wants everybody to win, you know what, But not.
Speaker 3 (01:47):
Only are to win, just not even to come to
his office and pay him money. I'm like, dog, you
get paid off these people who don't fucking fuck up.
Speaker 4 (01:53):
It's real life.
Speaker 3 (01:54):
Yeah, exactly. Well, thank you guys for listening to the
podcast all over the world. You guys. It's Canapis Talk
one on one, one hundred and nine different guys. It
is beautiful to have all of you aboard checking us out,
follow us online at Cannabis Talk one oh one IG
and everywhere else at pot Underscore, Brothers Underscore at Underscore.
Law Mark is at Wastlaw. Craig is that Wastlaw. Dog
Blue is that one Christopher Wright. And I am at
(02:17):
Joe Gunday fifty two. You can find me there with
a lot of my family picks.
Speaker 4 (02:23):
Old old school a football number. Hunh.
Speaker 3 (02:26):
You see how I said you that, I said to
a high school picture of me and my fifty two.
I gotta post that. Actually, a buddy of mine randomly
sent that to me the other day and he goes,
I go, oh, and man, that's why it's Joe Grande
fifty two.
Speaker 1 (02:35):
Yeah.
Speaker 3 (02:36):
I keep it with the old school number like that, baby,
I'm l Bundy keeping it old school talking high school
football days. Well, on the show today, we have a
very special guest and we want to thank of course
doctor Rashad out in a good old Atlantic city, who
introduced us to Keena Moffitts, a cannabis chef an educator
born and raised from Side Town residing in good old
(02:56):
Georgia's you got a cooking show recipe developer. Check out
our websites creative Maven dot me and that's creative Maven
m A v E N dot me. You could also
follow her on ig at Dine Underscore and Underscore Flash.
So that's Dine and Flash a n D with the
underscore in between the three. And I got to tell
(03:18):
you first of all, Kenneth, thank you for coming on
the show with yes you're s saying you're welcome. Thank
you so much. I'm looking at your websites and I
am getting my mouth so watery when I went to
the photography. I mean, really look at these pictures now,
are you cooking all this stuff yourself?
Speaker 5 (03:39):
Some of it I cooked and some of it is
from my commercial for food Photography Days, So it's a
combination of me and other chefts.
Speaker 4 (03:46):
So you're also a photographer.
Speaker 5 (03:51):
Yes, I was doing that. I was cooking and working
in the food industry way before I activoted to cannabis
back in twenty fifteen.
Speaker 3 (03:58):
So yeah, oh what were you doing? How'd you get in?
Speaker 5 (04:02):
Well, I always say that I'm a recovering accountant. That
is my trade job in accounting. Uh, and then I yeah,
and then I got laid off and so I used
that severance money way back then, in like twenty thirteen
to start a commercial bakery. So it wasn't infused at
the time. It was just a commercial organic bakery where
we sold you know, B to B to like whole
(04:23):
like whole foods and stuff like that. And what was
funny is like I never smoked or got high like
ever at that point in my life. And I would
always get dms to say it, like when I would
post the brownies are there? Is it weeding? And I
would be so offended, like what, no, these are? So
(04:43):
I got yeah all right. So yeah, So like after
I used to always joke that, you know what you know,
once I closed the business just because same old small
business issues, lack of capital and stuff like that. When
I was always if I ever opened the bakery back up,
I promised it'll be edibles, and I guess I was
(05:04):
speaking something into existence. And I didn't know that because
my son's best friend in middle school actually was diagnosed
with a rare childhood cancer, and at the time her
parents and us, we really didn't know very much about
cannabis in general. I didn't know there were places where
you could use it medicinally, but I didn't know very
much beyond that. So I decided to kind of just
(05:25):
dig in and learn everything I could learn about the plant.
So I'm a master herbalist, but I hadn't had that
much information about cannabis. So I found every medical book
and journal that I could, and I learned about it,
and then I taught myself how to infuse it into
food because at the time, especially here in Georgia, there
weren't a lot of options for medicating her with cannabis
(05:47):
other than potentially smoking it. So I was like, well,
I should take all the recipes from my old bakery
and learned and just infuse those. And I wrote my
Cannabis cookbook back in twenty sixteen that came out, and
it was just it was really just to teach people
how to cook with cannabis and it just kind of
took off from there and became this whole new career.
So what's the cookbook I got catapulted into the industry.
(06:10):
It's called Cannabis Creations Beyond the Brownie. It's on Amazon,
I think like a lot of like Barnes and Noble
and stuff online and stuff.
Speaker 3 (06:18):
Nice.
Speaker 4 (06:18):
Did you write that yourself or did you get with
a ghostwriter?
Speaker 5 (06:22):
Nope, it's just me. I'm like, I wrote it self
published it. I don't know if you can see it
with my terrible Oh.
Speaker 4 (06:27):
Yeah, it looks fantastic, fantastic.
Speaker 5 (06:30):
Yeah, I wrote it and self published it, and actually
I just got a book deal to publish the second one,
so it'll come out this year and it'll be named
after my cooking show. So I do a free like
online cooking show on YouTube where I teach people every
week how to create different recipes with cannabis. So it'll
match the name of the show and it be the
Antidope cookbook.
Speaker 3 (06:49):
As you met up with this, you know, friend of
the kid with problems, did you guys come up with
food for them to eat for the child to deal
with cancer? And are you working with other patients like
this now?
Speaker 5 (07:03):
Yeah, that was really the initial intention. So it was just,
you know, every kid like sweet stuff, so it was like, okay,
let's make brownies and lollipops and all these different things
just to make it more easily usable and discrete, specifically
discreete and it tastes good because you know how kids are,
they don't take stuff that's nasty. So yeah, she was
my first quote unquote, I guess patient. And now I
(07:25):
work with so many people. In over the six years
or so that I've been in the cannabis industry, I've
worked with so many patients and that is what keeps
me going. It's like I enjoy cooking, but hearing people's
stories about how their grandma hasn't slept in years throughout
the night until she had some cannabis for the first
time in the form of a gummy or something, or
hearing people talk about pain management anxiety issues that are
(07:46):
now more manageable. That's what actually keeps me excited and
keeps me going and developing new products and recipes.
Speaker 3 (07:53):
How do you deal with that? In Atlanta? Did you
get nervous when you started doing this? I mean you've
been doing it for the past six years. Were you
were afraid, right, everything's allegedly. Do you live in the
fear with that as you know you're and it's such
bullshit because you're helping people, you're curing things, you're allowing them,
like you just said, testimonials to eat, to live a
(08:15):
better life, and yet there's probably still a fear that,
oh ship, what if I get caught?
Speaker 5 (08:20):
Yeah, for sure. That's the scariest part is I have
my own family, my own kids, you know what I'm saying. Like,
before I was doing this full time, I still was
an accountant, so I had like a side life, you know,
I was still in the green closet, so to speak.
So yeah, I would say that's the worst part of
being in like a state like this and just trying
(08:41):
to help folks because I don't even partake as that much.
I'm a microdose so I'm a sissy. I have a
sissy ECS system, So like, yeah, it sucks. You know,
that's the biggest part is being afraid, you know, help people.
Speaker 2 (08:56):
We call we call them kids that are in those
states out there, cannabis refugees, right, because they're stuck in
a state where you know, they're not willing to allow
the parents to you know, even consider it. It's the
it's the last resort versus the first resort. And you know,
here in California, we've had so many of the different
kids that we've worked with ourselves, and we've seen their growth,
(09:18):
and it got to the point where you know, you
have CPS, you've got different you know, people looking into
the child and looking into the parents and talking about
arresting them, and they've already been through kind of all
of those those fear factors and then you know, you
sit there and go, but this is my child and
I've gave them everything that you have.
Speaker 3 (09:37):
My grandparents, my wife, my husband. Either way, like.
Speaker 2 (09:40):
Whatever it is, we we we've battled that here in California,
and you know, and and fortunately, you know, it's not
such a you know, a new thing for us, you know,
so so for you doing it, you're a pioneer and
we commend you for it because we're we're proud of that,
Like we're proud of somebody that's like, look, we're going
to try this because as our child is on the line,
(10:01):
you can't stop us. It's you know, it's not something
we're trying to make public and we're trying to throw
out there in everybody's face and and and you know,
and be rewarded for it.
Speaker 4 (10:09):
We're just trying to, you know, help the person.
Speaker 3 (10:11):
We're trying to give outlets for people like, you know,
if you want a better quality of life, here's some
outlets shows out in Atlanta, Georgia. You know what I mean,
Pick and choose what you want to do. But creative
mavent me is doing her thing, and as you've been
doing it, what are some of the big products? And
people are like, oh my god, this is delicious, amazing
and has worked wonders for us.
Speaker 5 (10:32):
It's oddly enough, I would say, allegedly cannabis wine is
the number one alleged seller, and yeah, people love that.
I think it's just like, you know, everybody loves the
kind of mellow feeling of a glass of wine. And
us in the industry obviously hope to one day be
as socially accepted as having a glass of wine in
(10:55):
the cannabis industry. But that is definitely the number one
best seller. I think. What's funny though, My mom like
she doesn't drink wine, so she's like, can you put
it in my gin? And I always laugh and I said, Mama,
can put it in anything whatever you want me to do.
So my mom specifically like she hadn't ever used cannabis, really,
(11:16):
she said, as a young person, like it wasn't really
her deal. And she's been having this crazy leg pain
for like the last maybe six months or to a year.
And I started putting it because she won't eat it
in anything else I make, which is crazy because she
doesn't like like sweets and stuff, and it's hard to
get her stuff because she's still in uh in the Midwest,
so it's hard to get her stuff. And I was like, okay,
(11:38):
so now she's taking this gin and she's like that's
she's like. I asked her, I said, Mom, how do
you feel? How does your legs feel after you had
a shot of that gin? She said, girl, what legs?
Speaker 2 (11:54):
Now?
Speaker 5 (11:58):
Lord you'll know my mama, she probably would, but yeah,
so that was my own personal, you know thing, because
that made me so happy. She had been to the
doctor and they gave her all this you know, other stuff.
She refused to take opioids and the other stuff they
were given and just wasn't touching it. So she said,
when she went to her doctor, disappointment. She said, look,
I'm not taking nothing else you give me because it's
weed stuff my daughter gave me. It works.
Speaker 4 (12:24):
Eat my green?
Speaker 3 (12:25):
How dope is that sweater right there right? That is
so dope?
Speaker 5 (12:30):
Yeah?
Speaker 3 (12:31):
Is that you right there with that? Did you make
that yourself? Is at your company?
Speaker 5 (12:35):
I did? That's my merch? Yees I eat my green.
It's a little cannabis leaf with a fork up the
middle as the stem.
Speaker 3 (12:40):
That is so creative right there, And it's almost so
simple stupid. It's like a fork with a leave and
it's like, wow, how and I haven't seen that ever before?
Speaker 4 (12:50):
Yeah, No, it looks great. It looks great.
Speaker 5 (12:51):
Thank you. It's funny because I remember there was this
old lady at the polling place and she I don't
think she realized it was a cannabis leaf because she goes,
that's it's it's New Year's resolution. Time eat that grease
or greens.
Speaker 3 (13:06):
They think you got a whole foods juice bar going on.
Speaker 2 (13:09):
I know now, speaking of juices, I mean, is that
something that you've ever put together? Because you know a
lot of people, you know, they do eat juice, and
I think you know, juicing is a great way to
sometimes get the whole plant. You know, it is that
something you've experienced with and you an I.
Speaker 5 (13:25):
Have because a lot of people don't realize that the
cannabis plant is a nutritional plant. So it's not just
like a drug or an herb, because an herb relig
just means a plant that can be used for medical
purposes or has therapeutic effects. So it's not just an herb.
It's actually like a nutraceutical, meaning like a functional food
or a power food. So you can use the roots,
(13:47):
the stems, the stalk everything obviously, and the leaves as well.
So if you are into juicing, it's a great idea
to take. And you have the life plants somewhere like
the places where you can grow your own maybe where
you can get him from like a farm, go ahead
and juice the stock part. You can even do the
the roots as well. And it has the inflammatory product properties.
(14:09):
So if you're a juicer, throw that in there, you know,
with the celery and the apple and all that.
Speaker 3 (14:13):
I've never heard of that and I so want to
do that now it is or do you know, is
it the same? Uh? It's going to get you that
psychoatrical active effect.
Speaker 5 (14:23):
No, it's completely non psychoactives because you need heat to
activate CC. So in the plant it's not THHC yet
it's thc A. Once we apply heat to it, it
becomes THHC and that's the case for all the cannabinoids.
But once you do that, adding the heat part, that's
when it has becomes psychoactive. So no, even if you
know you don't want to get high, you can absolutely
(14:44):
benefit that.
Speaker 3 (14:44):
That would be just so many cannabinoils, just band being
able to pound that like that. Why is that open?
Speaker 4 (14:48):
It's a It's a big thing.
Speaker 2 (14:49):
And one of the things that I'll tell you that
at the store, Well what I've done, you know is actually,
you know, when I was young, the cops are rolling
up on us. We're in the back of a my
buddy's truck and he had one of those big shells
on it and stuff, and it was his dad's truck
and his dad was a sheriff. So we're like sitting
in the back and we're all literally getting ready to roll,
I mean roll a joint. I had some of the
(15:10):
probably the best weed ever, right, and I'm sitting there
rolling and then my buddy looks out the window. He goes, bro,
there's a cop at the window right now, and I'm like,
you're joking, right, And I had like probably like three
grams of just raw weed, you know, And I looked
at him and then I looked out the window because
I didn't believe him, because I don't know.
Speaker 4 (15:29):
I had all the wing in my hand.
Speaker 2 (15:30):
My hands are steaky as hell, the whole cars and
I was like weed, and I literally and it wasn't
as good as it is now, so those seeds in
it stams everything.
Speaker 3 (15:39):
I threw the whole three grams in my mouth and
just started chewing on it.
Speaker 4 (15:42):
Dude.
Speaker 2 (15:43):
I chewed on it, dude. I swallowed the whole thing, dude.
And I'm trying to pound down water. As I'm doing it,
I'm like literally like in the back and they're all
coming out of the car, and the guys I put
your hands up, you know, and they're sitting back there,
you know, and I'm in the back of the back,
you know, trying to force it down full of it,
you know, and literally to where I got out, and
I still, you know, gets going through my I mean,
(16:05):
it wasn't going down easy, right. Long story short, though,
you know the cop leaves, and I felt like I
was the highest I ever got.
Speaker 3 (16:13):
But yeah, am I really? Yeah?
Speaker 5 (16:15):
No.
Speaker 2 (16:16):
Well, the funny thing is, I know now that you
know you have to heat it up right, it's in
order for it to get the psychoecady.
Speaker 3 (16:21):
But at that kids stage, your mind was like my mind,
I was like, I just I just ate the whole
damn thing.
Speaker 2 (16:28):
And I remember I ate the whole thing and I
was rolling laughing at everybody because, you know, the guy
was like, I see your dad's a cop, and you
know you're lucky you have the last same last name,
or we'd be taking you in right now. And we
were just hanging out in the back of his truck
and he's like, where's the weed? And they couldn't find nothing,
you know what I mean.
Speaker 3 (16:43):
And all they did it was literally just weed juice
bars gotta pop open. It's Cannabis Talk one on one.
We're talking to kingum Off and a cannabis chef an educator.
Check out our website Creative Maaven dot Emmy. When we
come back, we're going to talk about the Cannabis Culinary
Professional Certification, which gins right here in January. You want
to hear about it. It's Cannabis Talk one on one.
Speaker 2 (17:14):
Welcome back to Cannabis Talk one on one with Keina
Muffett Moffatt Moffatt, Quina Moffatt, cannabis chef educator.
Speaker 3 (17:21):
Keina, you see how one person fucks up. I got
it right the first time. He's heard me say it
three times, thank you, and I thought he was gonna
catch on, but I was hoping he was going to
read it. It's still mess it up.
Speaker 4 (17:32):
You know, it's a good conversation piece.
Speaker 3 (17:34):
Well, not only that, she knows most people messing up either.
I was happy I got it. Write, don't say it again,
Moffatt Moffitt, And it's only funny. The only reason why
I know it growing up in the Bay Area there's
a place called Moffett Field and they spelled it the
same way and it was a car plant. So that's
the only reason why I got it right.
Speaker 4 (17:48):
Yeah, Well, good for you, Joe.
Speaker 3 (17:49):
Well, Keina, we before we went to break, I want
to discuss this cannabis Culinary Professional certification. Tell us about
this that green Leaf staffing. Are you involved? Are you
the one giving these certifications?
Speaker 5 (18:01):
What's going on here that is so exciting? Going into
twenty twenty one. I tell people all the time, the
number one and number two questions I get in DMS
all the time is one, how can I get into
the industry? Oh my gosh, people ask me that so much.
And then two, you know, can you teach me? Do
you offer classes? So I was really excited to be
brought on by a Mittal School of Business, which is
(18:22):
a cannabis business school, so it teaches people how to
get into the industry in different forms, and they brought
me on to actually create the culinary curriculum. So I
am the instructor for the Certified Culinary Cannabis Professional Course.
So it is a course designed to either help existing chefs, caterers,
people in the food industry either pivot their career to
(18:42):
the cannabis industry or if at the very least you
know how to handle a pot in a pan, will
get you prepared to get into the cannabis industry as well.
So I always say it's three parts, like culinary basics,
infusion techniques obviously, and then just business school kind of
crash course teach you how to make a pig and
a business plan, and about proper marketing and regulations. And
(19:03):
how to get licensed if you want to be an
edibles manufacturer, but also for some people who just want
to get into the industry and get an edibles job,
it's really dope because the partnership between Mitchell School and
green Leaf Staffing is that they will help you get
job placement assistance in the industry upon graduation. So it's
pretty dope.
Speaker 3 (19:21):
We're it's just located.
Speaker 5 (19:21):
At the school is in New Jersey, but it's a
nationwide certification, so it or I guess I can say worldwide.
Even so, it's online course. It's four weeks and then
there's weekly live sessions taught by me so that you
can actually you know, engage.
Speaker 3 (19:37):
But and for those who are interested, it is Greenleaf
staff dot com. And can we give out your email
as well for that people that want to get involved.
Speaker 5 (19:47):
In that, Yeah, for sure.
Speaker 3 (19:49):
And that's K Moffatt K M O F F E
T T at Mitchell which is M I T C
H E l L dot education. So if you're interested
in the course and a combination of culinary basics, cannabis
infusion and business school is like she said, it's four weeks,
it's placed job placement after that and as you say this,
(20:11):
are you gonna be able to teach people to create
their own edibles, their own this and that to where
you're gonna teach them from the aspects of breaking down
the flour into the butter and breaking it down several
different ways as you can, like, how many different ways
are you guys going to be able to explain at
the school that they're going to attend.
Speaker 5 (20:30):
Absolutely, yeah, for sure. So, like I say, I call
that infusion basics. Right, So, my goal since I got
into the industry was empowering people to cook for themselves,
not necessarily having to go to me or the dispensary
to get what they need. So absolutely they will learn
what I call the basics, which are oil, butter, alcohol, milk,
(20:50):
and honey. Those are the basics I would call of
infusion because once you learn those, you can obviously apply
that to so many different recipes and then your you know,
own aativity can be your guide. Then we'll go into
advanced bases, which is things like sauces, mayonnaise, dry rubs,
things like that that are a little bit more up there,
(21:11):
sugars and stuff like that. So yeah, they're going to
learn all the different ways to infuse so that they're
empowered to infuse like whatever the recipe they want.
Speaker 3 (21:19):
How did an accountant come up with all this knowledge
on it? I mean, how much did you sit there
and go, hmm, I wonder what I could do with
this weed.
Speaker 4 (21:27):
Let's try this, let's try that.
Speaker 3 (21:29):
I mean, you're teaching it at a college the level? Now,
what's going on? How did that come about?
Speaker 5 (21:34):
Your life is crazy?
Speaker 3 (21:35):
Right, sit there and have one family. But to sit
there and figure it out, that's the hard part, right.
Speaker 5 (21:43):
You know. And that's what I always lean to the
nerd in me, Like I love maths, I love science,
and I think what people don't realize until they're in
cannabis is cannabis is all, but if you got to
really get into it in terms of like learning how
to grow it or cook with it, it's all math
and science. So it was easy for me to learn.
I'm just blessed. I can't take the credit my parents'
(22:06):
jeens or something.
Speaker 2 (22:07):
Is this an credit class? I mean, and how does
something like this be a credit or is it? You know,
how did you guys be coming in.
Speaker 4 (22:13):
The credit school?
Speaker 5 (22:14):
So that's that's what's cool. Like I don't own the
school just to partner with them for the program. But yeah,
middle school is accredited, so you will receive an actual
professional certification at the completion, so you can add that
to your resume. Your LinkedIn is something that is recognized.
I think they even have like a hotline that potential
employers can call to verify your you know, your credential
and everything.
Speaker 4 (22:34):
So how long is that? How long is the class?
Speaker 5 (22:36):
Four weeks? It's it's four weeks, but it's self paced,
so you don't have to be anywhere any amount of time.
You know, you can do it fit it in your
work schedule or school schedule or parenting schedule.
Speaker 3 (22:47):
Five days a week out of the four weeks or
is it once a week out of the four weeks
or what's that timeline look like?
Speaker 5 (22:52):
So you have it's online access, so once you're in,
I mean, you can finish it all in one day
if you wanted to, and you have that kind of
time like a Netflix binge, but you have four week
to complete it, but on your own timeline. But my
actual life classes are once a week in the evening.
Speaker 2 (23:05):
Right and then and then you know something like that.
Once you get accredited from them, they give you the
the uh, the certifications, right, and then you can go
apply for maybe a cooking job or something like that
for that man.
Speaker 4 (23:18):
And what is something like this cost.
Speaker 5 (23:21):
It's four ninety nine. The school really wanted to be
have a low barrier to entry for people because like
a lot of these certification courses cost thousands of dollars,
some of them upwoard of like three thousand, right, so
four hundred and ninety nine dollars. I mean people could
do that with their stimulus, Hick.
Speaker 3 (23:38):
Not only that that four ninety nine can help pay,
Like now you're learning to do your own like the
time that you've spent that knowledge, you can pay four
hundred ninety nine bucks dollar, and now you could start
slinging that stuff on your own. You're making ninety nine
back off top of a week. Yeah, No, I mean,
I think I mean that you start doing brownies, you
(23:58):
start doing some beans, whatever you're making.
Speaker 2 (24:01):
Now, is there an additional class to go to another
level once.
Speaker 4 (24:04):
You get there?
Speaker 5 (24:06):
There's something we've actually been talking about at the school.
I think we'll just look at demand. I would love
to do an advanced class, or we could get really
further into maybe like pastry and things is very specific things.
But right now it's just the primary course.
Speaker 4 (24:18):
That's awesome.
Speaker 3 (24:19):
I mean, if you want to teach us, you know,
we don't mind learning, and we can spread the word
even more. Yeah, okay, I love that though. I just
love the fact that you can go there and you
can learn how to finally medicate yourself and then microdose
yourselves at home. Yeah. I mean this is a perfect.
Speaker 2 (24:35):
Which is dangerous because if you if you go home,
A lot of people go home and we just whip up,
you know, like we throw announce in there and we're like, yeah,
let's just cook it down butter, add it to butter,
and then you don't know how to really dose it,
you know.
Speaker 4 (24:47):
I think the main portion of that is dose.
Speaker 2 (24:50):
Its right, So when you start to learn how, yeah
to do dosing, you're all a sudden now you're sitting
there going gosh, I don't know how.
Speaker 4 (24:57):
To dose this.
Speaker 3 (24:58):
And know that now you become an ass to companies
out there that are distribution, companies doing manufacturing, that are
doing edibles at a manufacturing plant, because now that you
know this dosing and how to make it, you can
go get these jobs. And as this industry is growing
you can be one of these cooks that are making
these products that you know, name the companies. Yeah, it's
(25:18):
it's not only four ninety nine to get to learn it,
but you're learning a craft that's growing and growing, and
before you know it, you could actually even start your
own You get a license, you start doing your own business.
Speaker 4 (25:29):
I mean, if you think it, I might get my
certification just to get it.
Speaker 3 (25:32):
That's what I'm saying. We should we should do. I
want to be startified and this this is an amazing
five hundred bucks a scenario and you have four weeks
to do it. It's Keen of Moffitt. She's a cannabis chef.
You can check it out at greenleafstaff dot com. I'm
so excited about this. As you break this down, how
many different things do you think someone's gonna learn from
this course? As far as recipes, scenarios? Is there a
(25:54):
number that's already broken down, like you're gonna have twenty
five whatever? I don't know. I'm just making things up.
But what can people expect from the four week course?
Speaker 5 (26:03):
Yeah? So I guess it's broken up into like five
or six modules. So it's like I said, it's culinary basics, right,
So if even if you're green, you'll come in. It's like, okay,
you'll learn knife skills, culinary terminology, recipe terminology if you've
never picked up a recipe ever, and obviously the history
of cannabis. You can't really jump into this industry if
you don't pay homage to the history and the people
(26:23):
who came before us in the industry. So there's that,
and then we move into like said, infusing, and then
there's food safety. So that's a huge portion, whether cannabis
or not. You cannot work in anybody's commercial kitchen without
a food safe certification. So this course also prepares you
to take the food safety test, and it's actually part
of the assignment that you need to then follow up
(26:44):
by uploading your certification to the course so that you
can get credit for it, so you will be ready
to get this job. I mean, and like I said,
there are plenty of recipes that you will be able
to infuse. Like I said, once you learn those basics,
but you do also get as a graduation gift, as
I call it, cook a book for free, So once
you graduate, you get that as well. So now you're
often running with a few under your belt.
Speaker 3 (27:06):
That's awesome.
Speaker 4 (27:07):
That's awesome.
Speaker 3 (27:08):
I love that.
Speaker 4 (27:08):
Yeah, no, it sounds great.
Speaker 2 (27:09):
I think it's a it's you know, something that you
know is needed in our industry. We definitely have to
get more educators out there and provide it good platforms
for people to go ahead and and and learn more
about this industry because there's a lot of people that
are diving into it. But it's it's it's a lot
easier said than done, you know, and to find somewhere
that's accredited.
Speaker 3 (27:29):
Oh, it's accredited and you're gonna get a certificate from
a credited organization. Yeah, I mean that's top notch in
my book. That's fun.
Speaker 4 (27:36):
That's a good time.
Speaker 3 (27:37):
You're able to go out there and get a great job.
When we come back, it's Cannabis Talk one on one.
We're to do the high five with Keena Moffett and
we're going to talk about the relationship with you and
doctor Rashad. Are you treating patients or just him? It's
Cannabis Talk one on one. Here we go, Welcome back
(28:12):
to Cannabis Talk one oh one when Blue Joe Grande
and Marky Craig Washerman, the Pop Brothers at law. Our
brothers aren't here, but the brothers are here, Joe and Blue.
And we want to think, of course our crew that
helps us out all the time, Senior Pit, Peanuts and
the Queen Jennifer, along with the Queen Elvis out in
Vegas who always helps us. Queen and welcome to his
(28:32):
new kiddy cat that he just got. Congratulations family, Yes,
a new family member. So before we went to break,
we have Keenan Moffatt on the show with us. I
want to know about the relationship with you and doctor Rashad,
because doctor Rashad went from never using cannabis to now
dabbing like crazy. He's got his mom on CBD, He's
got his pops Pop and Zeebee, and you know he
come from a family. I don't know how well you
(28:54):
know him, but when he to talk to us, he's like,
oh no, my family never did that. And I was
square of square gets and my sister's a surgeon and
brothers dead. We are doctors in the family and none
of us did it. To now he's like I said,
the dabber, how much food do you have to cook
for him for him to eat cannabis?
Speaker 4 (29:10):
Yeah? Are you cooking for doctor.
Speaker 5 (29:12):
That is so funny. I was talking to somebody earlier
and I said, me and Rashaan met at one of
my private dinner parties. So years ago, I was I
used I throw these secret supper club cannabis and fuse
dinner parties. So he came to one and we were
just chatting it up, and uh, we found out we
have the same birthday and all that fun stuff. So
(29:32):
now I'm a three way twin because he has a twin.
So yeah, but it's funny because because when Rashaan needs edibles,
he's like, yeah, but I need you like ten x mine,
like the real one.
Speaker 4 (29:46):
Give me some real stuff.
Speaker 3 (29:47):
I want the real illegal ones, like two thousand milligrams.
Speaker 5 (29:52):
Yeah, Rashan's a heavy hitter. Yeah, here's the opposite.
Speaker 2 (29:58):
You know, I'm a micro dooster too, So don't feel
I personally. You know, if I take more than a
true twenty five milligram twenty to twenty five milligrams too much,
it's like you you don't even want to try twenty
five milligrams for your first time from a store, you know.
I mean on the streets, you'll get somebody that puts
down a you know, twenty five one hundred milligrams, and
(30:20):
that one hundred milligrams is like maybe twenty milligrams, fifteen milligrams,
maybe ten milligrams. But on in the store, you know
here in California, if it says twenty five milligrams or
I mean it'll say first of all, it should say
ten milligrams. If it's from a store, and at ten milligrams,
I'm good. At fifteen or twenty milligrams, I'm good. But
if I go to twenty five or thirty, I'm either
(30:43):
giggly or paranoid as hell, and I'm like, oh shit,
the walls are going, everything's closing, pit's falling asleep, everything's happening,
you know.
Speaker 3 (30:50):
Really, yeah, you get all funny style.
Speaker 2 (30:52):
Oh, I'm just I don't like where I'm at, you know,
I ninety percent of.
Speaker 3 (30:56):
The time that's weird. Some people just can't handle it.
I mean some people, well, like we have another guy,
Mark Washerman from the populars at Law. That dude could
eat as much as you give him, Like probably.
Speaker 4 (31:06):
He's eating a lot of heats.
Speaker 3 (31:08):
You know.
Speaker 2 (31:08):
Again, if it was from the stores and you give
him one hundred milliground from.
Speaker 4 (31:11):
A store, You'll see him different.
Speaker 2 (31:13):
He'll be different than one hundred milligrounds from another company.
Speaker 3 (31:17):
You know what I mean. Well, now Keena Moffatt over there,
find her school and her teaching at green Leaf Staff
and once again her email K Moffatt at Mitchell dot Education.
Go ahead and get involved with that. But now it's
time for the high five with Keena Moffatt. Question number one,
how old are you the first time you smoked weed?
(31:37):
And where did you get it from?
Speaker 5 (31:39):
I still, to this day have never smoked sweed really
ever ever never. Nope, I'm a try and true edibles girl.
Speaker 3 (31:50):
Okay, okay.
Speaker 4 (31:51):
Question number two, what is your favorite way to use cannabis?
Speaker 5 (31:55):
There you go edimals. But in the first time I
tried any cannabis, I was. I think I was like thirty,
but yeah, I was, And it was so some years
ago and that's the whole other story. But it was
by accident. I was making brownies for somebody else.
Speaker 3 (32:10):
Oh and you and you accidentally did it? Huh?
Speaker 5 (32:12):
I accidentally licked the batter and it was all down.
Speaker 4 (32:15):
The open there.
Speaker 3 (32:17):
What happened? What was your reaction?
Speaker 5 (32:20):
Well, obviously we know that edibles are delayed, so at
the very least. At least my oven was turned off
and I was safe in my living room. But I
was sitting there with my husband and one of my
kids watching TV, and then all of a sudden, I
had like the cartoon eyes like wah, and I just
immediately just started to panic in my head, like, oh
(32:40):
my god, I think I'm high. Like I freaked out,
and then I got super paranoid. So I just kept
like looking at my which one of my kids and
then my husband. I was like, do they know I'm high?
They don't know I'm high, Like maybe not. I can
keep it under wraps. So then I'm like freaking out inside.
And then a part of me is like, but what
if I have a bad reaction. So then I text
my husband from couch like he's across from me. I
(33:03):
don't want to say it out loud, so I'm just like, hey, babe,
I just want you to I think I said, like,
no judgment. I think I'm pretty sure I'm high, and
I'm gonna go lay down, like I went in the room.
I literally but I don't know how long it was,
but it felt like hours. I had the worst cotton mouth.
I remember like hanging into my sink in my bathroom,
(33:25):
just running the water on my tongue.
Speaker 3 (33:27):
I was, oh, it was though.
Speaker 5 (33:29):
I was pathetic. It was so bad, like, oh my god. Yeah,
it lasted for like twelve hours. I remember calling my
brother and was like, how do you make it? Stop?
Speaker 3 (33:39):
Relax? You're good.
Speaker 5 (33:41):
He's like, if you just relax, like it'll be fun.
I got dizzy. I was. I just I was so
over it because I had never been high on anything.
Speaker 3 (33:50):
That was funny. That is always funny. And now that
you say it's your favorite way to use cannabis is
an edible? What edible do you go to? What's your
go to edible?
Speaker 5 (33:59):
Oh? My go to edible. I like brownie bites because,
like I said, I'm an I'm a micro doser, So
anything that I can get down into smaller portions I like.
So if I'm making it myself, it's like a chocolate
molten cake which is in the cookbook, or like brownie
bites on the go. If I'm not making it, I
like to Tory because they're like one of the first
like micro dose brands. They make chocolate and they're like
(34:22):
the whole bar is only like ten or something so,
and I'm like super sensitive to THC. So I can
do like two and a half or five and I
feel great, which is great economical because I don't.
Speaker 3 (34:35):
You know, I just need a little bit. And that
leads to to question number three, what is the craziest
place you've ever had an edible and used cannabis?
Speaker 5 (34:44):
My life is not that exciting, so well, I don't know.
Speaker 3 (34:47):
Sitting on the couch with your kids might have been
the craziest place. The texting your husband's like everyone knows. Yeah.
Speaker 5 (34:55):
So my first experience was absolutely my crazy experience, craziest
experience with cannabis. But I had a fun experience after that.
I did a pop up a cocktail party in California,
and I went back to my room and I ate
like a lemon bar and I just sat there and
laughed at myself until I fell asleep.
Speaker 3 (35:10):
Nice. The next time you come out to Cali, you
better reach out it.
Speaker 4 (35:14):
Yeah, we want to eat. Let's come through question number
four of the high five.
Speaker 2 (35:17):
What is your go to munchie after you get high?
Speaker 5 (35:21):
Okay, so I do get super hungry, and I am
from Chicago's and if you're from Chicago, you know Garrett's popcorn.
It is that that warm like buttery caramel mixed with
the cheese. It is so good and I will inhale
a bag of that, and I mean you shouldn't. God
know how many calories in it, but it is so
delicious when you're not high.
Speaker 2 (35:41):
But I love that when I went to Chicago, send
me a bag.
Speaker 4 (35:45):
You know.
Speaker 5 (35:46):
I think you can buy them online now.
Speaker 3 (35:48):
Candy, Yeah you can. I remember going to Chicago and
taking some back and you definitely can't. Question number five,
number five or the high five with Keena moffittt If
you could smoke cannabis with anyone or do an edible
with anyone, dead or alive, who would it be and why?
Speaker 5 (36:04):
Okay, so I would throw them at dinner party, obviously,
and it would alive. Jay Z absolutely I would eat
him and pick his brain all night. From a business perspective.
Speaker 3 (36:17):
Well, you know, he just jumped in the cannabis game, right,
I saw that out here in the Bay Area.
Speaker 5 (36:24):
I hope you're listening, get into it. Called me, Jay,
I cook for you and then dead. Oh that's hard.
But I would doctor Sadie. A lot of people don't
if you're outside of like the black community, or the
health community. People don't know who he is, but he's
a famous herbalist and Nipsey Hustle before he passed away,
(36:44):
was doing a docu community on him. But I think
Nick Cannon has now heard about that.
Speaker 4 (36:52):
You said that.
Speaker 5 (36:54):
Yeah, So, like I said, I'm a master hebalist. So
if I could learn from from him while we just
get high and feel dope.
Speaker 3 (37:01):
Yeah, that's great. And so now that you're just this
big chef and did all these things, I'm wondering what
would be on the menu if you were to sit
down with jay Z? Because I know that men, you
would probably be the best menu anyways. So instead of
me asking you what the best menu would be that
you could put together, what would you put together to
sit down with Jay Z? And break bread?
Speaker 5 (37:21):
You know what, I think once you reach a certain
income level, all your food is like super fancy, So
it wouldn't be fancy. I think I would probably bring
like my mom's recipes, like soul food, corn bread, greens,
maybe some pot roast and macaroni and cheese, like a
peach cobbler for dessert. You know, like just go straight
soul food and like really break bread like it was Thanksgiving,
(37:43):
you just.
Speaker 3 (37:43):
Got my whole glades everybody my mouth. And it's funny
because when you say stuff like that, it's like so true.
It's like when you go to a nice dinner something,
it's cool. But when you have that good home cooking
down to earth, just some ain't nothing like it. No, Yeah,
(38:03):
like today we just had some beans and meat. Yeah, literally,
I made a pot of beans and I put some meat,
some smoked meat that I cooked. It's just simple. But
it's down to its just some bomb ass beans to
sleep with some cheese.
Speaker 4 (38:16):
Earlier today I'm still ready for them.
Speaker 5 (38:17):
Like it's like street food. Even street food is so delicious,
and you know that place and clean. They're not getting
a good health score.
Speaker 4 (38:24):
No, but it's the bomb.
Speaker 5 (38:26):
You just do it, but it's so good.
Speaker 2 (38:28):
We were talking, we were talking about before COVID hit,
how we used to you know, everybody used to go bowling,
you know what I mean, and to just eat French
fries and eat a pizza right there and not even
think about.
Speaker 3 (38:38):
Like fingers in every hole and oh no, I don't know,
I don't know, and not that putting some other shoes on.
Mouck were having some shoes on. It's all that and
even nowadays, if without COVID you still put some water
ass shoes on and somebody had a big old let's good.
Speaker 4 (38:57):
Anybody want to go bowling? Like, yeah, I can't wait.
Speaker 2 (39:02):
I'm gonna go for sure, and I'm gonna eat and
everything drinking.
Speaker 3 (39:06):
Well, Ken it so good, Yeah, exactly, it's so good
to have you on the show. And once again, I
think what you're doing with the certification course that's already
started here in January. It's offered from green Leaf Staffing
and Mitchell School of Business. The course sign up page
is greenleafstaff dot com. Go over there and get certified,
(39:26):
and if you need more information, please email Keina Moffett.
Her email is k M O F F E T
T at Mitchell dot Education. It's a four week course.
It's four hundred and ninety nine dollars. You'll be accredited
with a certificate from accredited school. I think it's phenomenal
and you get.
Speaker 4 (39:44):
Her cookbook for free. Bravo.
Speaker 3 (39:47):
Congratulations to you. I eat my green sweatshirt. I'm a
double lex. If you want to send one down, I'll
rocket and wrap it all day because that ship flies.
Hell yeah, anything.
Speaker 2 (40:00):
Else you want to, you know, tell your listeners out
there before we let you go here.
Speaker 5 (40:05):
Honestly, just thanks. I mean, I've been so embraced in
this industry since I jumped in. Everybody's been so awesome.
I've only had a couple you know, crazy stuff, but
I just shout out to the industry and all ogs.
I mean, it's an exciting industry and I can't wait
to see what comes next for us.
Speaker 4 (40:20):
All fantastic.
Speaker 2 (40:21):
Well, we want to thank you for joining the show
and come back anytime and join us as Cannabis Talk
one on one.
Speaker 4 (40:25):
Remember this. If no one else loves you.
Speaker 3 (40:28):
We do.
Speaker 1 (40:29):
Thanks for listening to another podcast of Cannabis Talk one
oh one, the world's number one source for everything cannabis,
featuring Keenum Moffatt, a cannabis chef an educator out of Atlanta.
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