David Luftglass, CEO of Misty Mountain Rosin Carts & Kush Kitchen and Executive Chef, Phil Frederick.

CEO David Luftglass and Chef Phil check them out online at MISTYMOUNTAINCARTS.com. Born out of the love for the outdoors, Misty Mountain Carts feature artisan-curated hash rosin infusions to provide exceptional flavor, inside of elite-quality 510 thread cartridges, all crowned with cured wooden tips.

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Episode Transcript

Speaker 1 (00:03):
It's now time for Cannabis Talk one oh one with Blue,
Joe Grande and Mark and Craig Wasserman the Pot Brothers
at Law. We're the world's number one podcast for everything cannabis.
Hello and welcome to Cannabis Talk one on one in
the world's number one source for everything cannabis. My name
is Blue, alongside of me of the world famous Pot
Brothers in Law and Mr Joe Grande. Joe Grande let
him know what's going down on the show. Hell, thank

(00:25):
you guys for listening to the podcast Cannabis Talk one
on one. Make sure you check out our website Cannabis
Talk one on one dot com is. We're the world's
number one source for everything cannabis and feel free to
give us a call anytime. Make sure you check out
our Instagram pages for daily news, learned the script and
so much more at Cannabis Talk one oh one at
Pot Underscore Brothers Underscore at Underscore, Law, Mark is at

(00:46):
wass Law, Craig is at Wasss Law. Dog Blue is
at the Number one. Christopher writes, Hello and I am
at Joe Grande A fifty two and before we get
the show started, you guys, What time is it? Time
Time Big Higher with Diamond Theustris, you guys find them
in California, Arizona and Oklahoma. Dime Industry has been a
leading trusted source of clean and potent medicine using state

(01:07):
of the yard hardware, including premium, food grade, stainless steel glass,
ceramic plates, and enhanced battery life. The one thousand milligram
cartridges are amazing. Check out the website Dime Industries dot
com or on Instagram Dime dot Industries today on the
show Very Special Guests. Not only are they smart to
feed our tummies, but they've got some great products. David

(01:28):
loves Glass, the CEO of Misty Mountain Rows and Carts
and cush Kitchen Tinksters. Check them out online at Misty
Mountain Carts dot com as well as on Instagram with
the same name. Born out of our love for the outdoors,
Misty Mountain Carts feature artesian curated hash rosin infused to
provide exceptional flavor inside the elite quality five thread cartridges,

(01:53):
all crowned with cured wooden tips, which is dope. And
their commitment to the world around the US extends beyond
simple admiration. A portion of all Misty Mountains revenue is
donated to charitable efforts so you can enjoy the outdoors
the way it makes you feel amazing about it. Thank

(02:14):
you guys so much, and also joining them, like I said,
touching our tummies is cheff Field and cheff Field, you
made some amazing quickly simple salsa, picko, the guile and
some wakama. And it's just I don't know if you
did the research and go okay, it's Blue and Joe,

(02:36):
I don't care where you go. You bring a dish
like this to any party in any place, you're gonna
make everyone smile because I can't get my fat paws off. Man,
I'm just blue. I thought he was a laugh sweating
right now and I don't sweat when I eat. Joe
does that, that's his job. You're dipping in dodging. But
thank you guys so much. And at David, thank you.
I know we met briefly at the other office. Welcome

(02:58):
to the new spot. Thank you gentlemen, join us. Thank
you so much for having us out here. It's really impressive,
the new place. I can't wait to see the new
kitchen here and all the new content that's gonna be
coming out. You guys are really doing some impressive things.
I love your ansters, Bro, you're so like as you said,
the new kitchen, it's it's gonna be buy We're gonna
be doing that exactly, you know what, Dude, listen, tell
my name again, Bro cheff Phield to step into the

(03:20):
mic field. That wait that the audience gonna hear you
because they need to listen. Dude, I like it. I
like a verid sausa, you know what I mean? And
you know it's not like too kicky, like the word
it's got a kick. But you could I could see
how you could certainly turn that easily up. You could
turn it easily down. And it's just so just a

(03:40):
fire ass salsa, dude. The guacamoli is just clearly your homemade,
like nice decent you know for store bought just bought
it from the store and just plopped it. And I
feel like I take shops in there instead. Now did
you make did you make all these sausas you made them?
Or did you buy some ship to be honest with them,
to grow up everything by handful as if you bought.
I just want to know where to get it exactly.

(04:02):
You know, green gonna make you like this dog. Come on,
I'm from Chicago, okay, and really where I came from.
It you're either you know, a giant, stupid looking white
kid like me, or Latino. I mean there's a lot
of huge messing population, or short little Latino or Puerto
Rican like me. So coming, I'm learning French food in

(04:23):
Spanish food. But in the back, we're making comeda. We're
doing staff for everybody. It's just they're like, okay, we
want you. How long you've been in prison for? How
long did you go to prison? Did I just see
the tear tropics? And I'm just kidding. This guy is awesome. Yeah,
the savings. So you're back in the office today. Here
you're hanging out with us. You got Misty Mountain ros

(04:44):
and carts and cush kitchen tinksters. What are these exactly?
Talk about them? Yeah, definitely. Um So I'll start with
Misty Mountain. That's really our newest product launch out here
in California, Missy Mountain rosing cartridges. So basically it's the
first full gram hash rosing cartridge in the state. So
it's gonna taste pure taste, more like the plant that
we all known love, um, and it's hash rosen. So
hash rosen is that high end concentrate everyone's looking for

(05:04):
a solvent list, and we basically found a way to
combine that with the highest end distillate on the market
and turn it into a full gram cartridge that's gonna
taste great, um, all the way down to that last drop,
No added turpins or anything funky, and they're all you're
tasting is that delicious hash rosen? You know? And and
why hash rosen? What was that the you know? Why
is that your staple? What? What's what that? Yeah, so
that's what I like to smoke personally. It's gonna have

(05:26):
the most flavor, going to have all those different full
spectrum cannabinoids. Um. One of the biggest things our cartridges
is they test really high in CB, G, TH, H,
c V and all these more rare cannabinoids that you
don't really see in a cartridge. UM. So that's why
it's really gonna hit you so hard when you hit it,
it's almost like a dab in your pocket. No, wow,
that's nice. Now, Now, why cannabis for you? You know,
it's just something that you dear to your heart or

(05:46):
just you know, money grab and money grabs are okay,
you have money grabbed like where you know what I mean.
Don't think I'm not like for you know, I'm for
profits to So why cannabis for you? Well, I'm a businessman,
but before I was a stoner. Um, I love cannabis.
I've been a daver for years. Um. I love edibles.
And it really started with a love of edibles and
my mom's cooking. Um, she's been making her mom my

(06:09):
Grandma's peanut butter truffles forever and that was actually our
first product. We put some THHD into these truffles and
I brought those around at the different shops in d C.
Said Hey, is this something you could sell? Um? And
from there they were like, Oh that's amazing. Um, what
else can you do? Can you do cartridges? Can you
do concentrates? Can you put everything on our shelf that
we need? Um? And I said sure, we'll figure it out.
So one of your phones is going off, Jack, go
ahead and get that. It's put them on the line,

(06:31):
Bring him in. Somebody's tinking over there. Bring them on
the show that we got going on? Right? Is it
you hold on cold on hold on, Hello, was was
what you? Huh? Construction nod? It's like a phone. Maybe

(06:52):
we're just tripping. No, I'm not tripping. It's actually in
the ear phones. It's in the heave, which means it's
on the mike. Someone's phones ringing Jack. Either way. Either
way it let's answer it though. Let's just answer to
Center live on the show right now. Left it on now,
you got our attention exactly running. So let's get back

(07:12):
to this product. I can't pull up the internet because
our internet is blown right now, which is crazy. Maybe
it's the internet thing that's blown right now that's making
it sound funny. But I can't even quote a web page.
But as I look at your guys page earlier today,
I remember seeing so many things David with the Misty
Mountain rows and carts that were all about the outdoors.
And not only that, you guys are doing donations to

(07:34):
help people go encourage them out there. Why is that
the case for you guys? How did where did that
come from? Yeah? Definitely. So I've always been a huge
outdoors guy. You know, I was a boy scout and
eagle scout all that stuff growing up. Um, so I
took that low the outdoors into cannabis. Um cartridges have
really gotten a bad reputation in the industry over the
past few years. UM, So we really wanted to do
something that's separates ourselves and just we want to be
more than just a cartridge company. We want to give

(07:55):
back and not just be hurting the environment, be doing
our piece to really add up in build up the
world around us, beyond just selling cartridges. I mean it
looks like that too. And I looked at your set
at first, I almost thought I was on like you know,
ari e I or some ship, you know what I mean.
It's like doors and made me feel like I need
to get out and go. I'm going back to big
Bear Gino, let's go, let's take the kid that. Yeah,

(08:17):
I'm like, okay it. It had that feel and it
makes me think of a great marketing. I mean, I'm
gonna call it what I thought, a good marketing angle
of what you guys are doing, because there's so many
of that audience that like to go and you know,
use cannabis and go and enjoy nature. Yeah. Absolutely, I'm
really one of our biggest things is elevate everywhere. UM

(08:38):
hash Frozen one of the biggest downsides of it in
the past was you couldn't take it out. You had
to dab it in a rig to really get the
right effects. UM. So we wanted to be able to
take that hash rise in the most premium concentrates you
can get anywhere you go, take it up on a mountain,
on a ski lift, out to a park, out walking
your dog. It's ready to go with you everywhere. And
what made you come up with these flavors? Like which
ones do we have here? Yeah, so we really went

(08:58):
for natural flavors. How we started out was we actually
went to UM some different ice hash manufacturers and we
didn't taste test UM. We'll test out, you know, different
strains and see what's best to see what really fits
our market. And then we wanted to go natural. UM.
All of our different packagings are based on different national parks.
So like for our Denali National Parks, which is gonna
be our Indica cartridges, we did strains like Northern Lights,
so they're gonna really fit with that feel UM. And

(09:21):
then on our different ones, we're really going natural. So
Apple fritter is gonna be our hybrid cartridge, Garlic bread
and strawberry lemonade on this teava side. So they're really
all just really feeding back to nature and the planet itself.
And something unique about your guys are the wooden tips.
Where did this come from? I've yet, I've seen them.
I've seen them. I've always said, just touch the tip,

(09:41):
but I've never seen a wood Put this in your mouth,
I'll yeah, it's all about that. So we were really
all about nature. Um. I never really liked putting that
plastic piece into my mouth. Um, and the wood just
feels more natural. It's gonna have that natural wood flavor,
so your mouth. Which one is this one right, let's

(10:02):
in my hand. That's gonna be the lava burst. So
it's gonna be in O O Kawai Volcanoes packaging. Um, it's
gonna be a cross between lava cake and citrus burst.
So it really had a nice balance of flavor potency,
and it's gonna be a good one for walking around
during the day. And how which one is your number
one seller? Garlic bread? Actually, people really like that garlic
funky cheesy. Really Yeah, that's cool, that's cool. You know
it's funny, is you know talking about something like that,

(10:24):
like garlic bread, like I don't think I've ever heard
that that's you. That's to me, I've heard dup it
off somebody, or is that you're well, we found some
similar strains that had a lot of heard of garlic,
and then we kind of came up with our own
strain name because it's our it's our own special blend.
So I don't know else bread Garlic breath is one

(10:45):
of those strains fed into it, but garlic bread is
our actual gotcha because I've heard of garlic breath, right,
But when you said garlic bread, I feel like that's
your your your a little deal, you know, a little natural,
a little bit of that caky flavor on the exhale. Sure,
you know, I'll tell you what you know, what where
do you get your you know your where does your
education come from? Where your what's your background? Because when

(11:06):
you talk right, you remind me of like a young
Elon Musk. You know, I mean it's a little too
much for me for David, but go no, I mean
you know he's trying to dupe him a little bit.
You know. Well, you know, I think more like the
guy from Facebook or no, no, no, you know the
guy Zuckerberg Zuckerberg or the dude from what was that
He's just stealing all his friend's ideas and running with it.

(11:28):
Was that show. The guy was like a doctor, but
he was a killer. Oh the one on Showtime was
a huge guys kill. Anybody like, I feel like he's
far from that. We're loving you, bro. It feels like, no,
he's taking away. No, sincerely though you're a very educated,

(11:50):
well spoken man. I like that. Do you have education?
Was appreciate it. Um So, I got a bachelor's degree
from Penn State. I did hospitality, so I worked in
hotels for a while, did corporate things. Um. I never
really liked the corporate world. I was, you know, working
in a cubicle doing internal audit and it was good money,
but I hated my life. Um So, I was just
starting companies. The first company I started myself was a
crypto Currencie investment fund, so we were taking people's money

(12:10):
investing in cryptocurrencies for them. We did that for a
few years till we ran into some regular regulatory nanigans.
Um ended up closing that one down. Was that SEC
related or something? Is that something like that? Yeah? Well,
I think we briefly talked about it. Yeah, we we
basically h there's regulations if yeah, exactly, if you don't
have the right lawyer can run into yeah yeah, yeah,
there's regulations. Yeah. So but so you're very intelligent, you know,

(12:35):
I want to know what other businesses keep going. Yeah. Yeah.
I started with cryptocurrency, and that's actually how I met
our CFO. We started that one together. He did all
of our UM kind of financials and bringing that all together.
And then I wanted to cb d um and then cannabis,
so I started a cbd UM. Cbd missed was that one?
So that was a green apple missed um. You just
put it under your tongue and tasted really good. UM.
And then from there it's led into Georgetown coush Cakes,

(12:57):
which were our edibles. And are you still pushing those
brands now? Now I really focused. UM. I was waiting
for a winner. So I once Georgian Cush Cakes, Miss
Mountain and Kush Kitchen, all that family of brands took off,
I jumped full time and said, this is really where
I want to put the rest of my life. And
now we've got Cushed Kitchen tinsters and we come back.
We're gonna hear all about it. It's Canada's Talk one
oh one. We'll be right back after this. Keep it locked.
We'll be right back with Cannabis Talk one oh one.

(13:29):
Welcome back to Cannabis Talk one oh one. Hello, Welcome
back to Cannabis Talk one on one. So I gotta
remind everybody if you're looking to gross from cannabis, it's
all about using the right seed. Do you know where
to get the right seed? Guys? Rocket Seeds rockets seeds
dot Com are on Instagram at rocket Underscore Seeds for
trusted cannabis seas. Rocket seed is a trusted source for

(13:51):
thousands of quality seeds at a fair price. Head to
rocket seeds dot com. And as we mentioned before the break,
you guys were coming back with Cush kitchen tinsters. What
ex actually is that, David? Because I hope that chef
Field is using this in his kitchen because his cooking
is amazing so far he's got appetizers. So talking David,
what does kitchen tinksters? So yeah, Kush kitchen is really

(14:12):
the easiest way to elevate anything into an affused delight. Um.
Chef Feel is really the man behind the flavors. So
I'll let him take leader. Oh really, okay, So what
flavors do we have and how do we use them? Oh? Short,
we've got garlic, chili, lime, and unflavored. Well, by the way,
there's by the way, the packaging, guys, looks great. It does.
It looks delicious, It looks it looks you know, just

(14:33):
for these uh the tinks are not the tinksters for
for the carts. Carts, no too. We have it really is.
We have great people working on the scenes on all
of it. And it takes a village man. But I
just like the color, you know, the colors that you
guys are very well. Not only that, it looks like
real food, Like I feel like it's I don't know,
I'm not that expected it to be fake, but I
just feel like it's a real quality, like a pantry item. Exactly,

(14:56):
it's like a pantry. It looks like something i'd see
in my own pantry. Thank you, feel that's exactly what
I feel like. So I see four different ones. I
only heard three. What's the fourth chili garlic, lime and garlic,
chuly garlic, the green lime, lime, and the unflavored. And
the nice thing is you can actually put all of
those in there and it would all actually compliments up.

(15:18):
But anyway, what this stems out of is in the
edibles market, there's such a tendency towards sweets, right, so
you're gonna see brownies and cookies and all these other
things that are out there. And people were coming to
us as we were developing all these different ideas along
the way and saying, hey, we want savory edibles. But
shelf stability is an issue, especially in dispensaries where they're
not gonna have refrigeration, they're not gonna know how to

(15:39):
rotate product and all the things that need to be done.
So you know what, why not let people do it
themselves with whatever they're doing. Um So kind of worked
it out a little bit and we went with grape
seed oil. Bass um olive oil tends to spoil under storage.
Have I mean people want to know that. Well, the
thing is is are your product friends? Yeah? With ours?

(16:02):
I mean the shelf life is two years plus. We
found on this. We tell people a year on them
just because we want to be seen, yeah, responsible, But
we've had them in aging chambers and they just go
and go and go, and there's like no discernible difference
to them as a result of it. Yeah, and that's
the great grapes. It's a really clean oil. Um, it
doesn't Yeah, stuff were cooking, it's great high smoke point,

(16:24):
holds up really really well. It doesn't have a lot
of it's not a lot of particulate to it, whereas
with like an extra vision olive oil or something, there's
a lot like after hours to or whatever. Right now
on my tram stamp, let me hold on, hold on,
give us a second, guy, we're going to break. Yeah.
So we developed flavored versions of all of them, um

(16:45):
as complementary flavors. Um. So if you have something where
garlic fits, garlic fits everything though, I mean you cannot
underdo garlic. Does it fit on your tramp stamp? Yeah?
I got something. I'm sick enough all this and thinking
of you know, people's diets and even myself if I
wanted to put this, Can I put this on meat
as well? Right? Yeah? You just put it on right

(17:10):
when you're about to eat with laying you up right now.
I know it's a great coast. Did you put it
on tried chip? Yeah? Sure? Now, I mean for oils,
you can marinate with oils, um, one of the things
that we don't recommend cooking with these oils because as
you heat HC it breaks down, right, So I we
actually call it a flavoring oil. You want to put
it on at the end. And by using grape seed oil,

(17:31):
it's very neutral. Um, so again it's complimentary. And we
left the unflavored there. So if there's something where the
other three aren't fitting in, then flavor is going to
take over for it. So this you could use that
a dessert probably in the oka. Is that unflavored? That's
just grape seed. At how many milligrams are on these
and these these are each a thousand milligrams protection, So

(17:51):
you're gonna get you sucked up. Yeah, and you're not
gonna drink the whole bottle, not not our drop. It's
the whole bottle approximately per drop, like two five moments.
I mean, Grahams what you guys find. So each drop
is going to be basically one point seven milligrams three
drops five Right, it's a good low dose. Yeah, if
you can, if you don't just squeeze the whole thing,

(18:12):
and if you squeeze the whole vile. Yeah, and it's
a dropper, so you can control things pretty well. Yeah. Well,
it's just like the tinchers that you do or you're
doing CBD under the top. It looks exactly like one
of those. And you can't use it as a sublingual
or whatever. We put in beverages to um, like alcohol
beverages or whatever. But whatever kind of beverage you might
work and it just just drink it and go. You know,

(18:33):
I'll tell you a couple of things. You know, I've
been in this industry a long time, so I've seen
a lot of evolving market products they hit that they
hit the industry, and you know, because of the you know,
we we sit around in these rooms and we have
bodies and souls and energy that we're just bouncing in
and out of. And a lot of times we have
conversations about things like sugar. You know, we're like, hey,

(18:53):
let's just make sugar with in it, you know what
I mean, Like everybody uses sugar, you know, and and
we're like, you know, back before the honey sticks were
honey sticks, I mean talking over a decade ago. You know.
I'm sitting around with my boys doing this ship, you know,
and and it's nice to see you guys. You know, hey,
it's noil, you know it. And it's so interchangeable to

(19:17):
so many different applications that it makes me like really
appreciate the value of what you're proposing in front of us,
because this this is what we need. We needed to
be easy, it needs to be simple, interchangeable. So again,
you're right, everybody's got a gumming. Everybody's trying to do
a chocolate sticky. Not everybody, but and some people do
it really well and some people do it not as well.

(19:38):
But you know, the oils, the things of this nature.
This is what it's going to acceler our industry. And
it's norma how when you see these products around because
you said it perfectly, this is something that looks like
it's exactly in my pantry. I mean not only do
I have And it's a different look, folks than your
normal I have a bunch of CBD in my pantry
as well, or in my medicine cabinet, whatever, And it

(20:00):
has that look. But it also but more so, has
the food looked to it. Like when I look at it,
the colors, the packaging, it looks like a food product
that I see not only in my medicine cabinet because
it's a tinster. But in my food pantry, where you're
gonna want to use this and like you're saying blue
to expand. It's almost funny in the way of, look
where the market is going in this industry, where what

(20:23):
else is it gonna be? Are we gonna be put
it in powders that we're gonna be cooking with. I mean,
this is such a genius move because who wouldn't want
to quote unquote be their own chef and do their
own Canada and thing where you know, for the longest time,
it seems like you have to be invited to one
of these things nobody did there. I'm gonna do an
infused dinner that was like the oh my god, such
and such as having an infused dinner. And he's the

(20:44):
guy that cooked on the Netflix show. It's like, dude, no,
anybody can do it. Pick and how it at his
house he's barbecue and he's like, boom, come on over,
we're doing it. And at my point, I can't wait
until it's on the menu like on a twenty one
and over restaurant. I want my burger now infused. And
at the end you can do that a matter of fact,

(21:06):
we just start making them here. Once we get the
cat come by Chester Avenue down, I've already sold him
on it. We've got the twenty ninth somewhere around there,
and of the month and the next month, we've got
gotta do it. We're gonna do a nice little event,
you know, and having like a cooking catered situation, have
some amazing people that are that are servicing us all,
and then we're gonna do something very nice for our

(21:28):
our teams together here we and not only that's so
my point is that you're listening, you can find a
brand like this, which is cush Kitchen Tinksters and create
that ome vibe yourself. Like you know, if you have
a party at your house, maybe you just had a
Christmas party, but you might be doing another part. Are
you want to do a nice one coming up Valentine's
Day dinner with your lady And we want to just
get it infused and I'm gonna make it ourselves, Like

(21:49):
those were so out of Like you're doing it yourself,
making the own butter, and you're doing so much to
get it done. Now you just eliminate all these steps. Yeah,
and it's a great point um that you have there,
that we have this out there for the public is
the trouble we have. The biggest barrier is we have
to educate people that it exists like that. So innovatives like, oh,
that's a really good idea. We just got it. We

(22:09):
need you and thank you for having us so that
we can get the word out there. Well, you keep
bringing chips and salsa and other ships, we're gonna hear
anything like oh yeah, we'll give a shout out to
that company of feeding us. Yeah, you know, it's an
easy call. Yeah, no, for real And and honestly, you
guys like you know what I what I like is

(22:31):
is you know, again, anybody in my opinion in the
cannabis industry were entrepreneurs. You know. We we are, you know,
taking something that a lot of people don't believe in.
We're taking something that a lot of people will never use.
We're taking something that has been taboo and illegal for
you know, years and years and years and years in

(22:52):
decades in decades, you know, and we are making it normalized.
And in order to do something like that, you know, one,
you got to have ball to you got to have
a vision. Three, You gotta have a good quality product
and then to sustain yourself and make it under our
show and to be able to you know, sit here
and go, look, we really are doing this. It deserves

(23:14):
you know, respects, and so you know, and then when
you bring us this food down and this platform, because
he understands this is out there, because you're right, feel
like I didn't know it was there. And I remember
when you came by. It was unique. It's unique and
none of that you came by. If I'm not mistaken,
you brought us cheese and crackers and meat. Right, yes,
so you're a player, and you're right, dog, you did

(23:35):
something so dope that I just remembered that a minute
ago and I was staring at You're like, wait a minute,
this is the second he when you left. So when
you left, he was like, that was some players ship, dude.
I showed up. He brought us some cheese, some crackers.
There's one more thing, like appreciate it. Smart. No, I
actually said that about them, was like, hey, guys, what
that dude, David? He did some players. He was liked

(23:58):
he rolled in player and my literally he was like
he rolled in fed us, dude, And you know what
I mean and talked with them, yeah, and then peace
and then and left the food there the food yeah,
and the what do they call the tubwa the tubward.
I always say, you don't go above and beyond, You're
just another guy. Yeah. Well, you know what's funny is,

(24:19):
like I said, I forgot to even mentioned who knew
if I was ever gonna get brought up again or
we're gonna even see you again. But it's a pleasure
to have you on the show because people need to
hear about your products. We haven't tasted them yet, so
I can't tell you how well they taste. I can
tell you chef feels quality of food he's using his
great and if the city attests to that, I'm sure
these products are amazing. When we come back, we got
the High five and so much more. But before we

(24:39):
do Kelly Effects, you guys fool imbods, bread broad spectrum
hip extracted products contain CBD, CBG and some thirteen plus
other elements and are naturally derived substance from the hemp
and plant. Check out the Tinksters, Waters Topicals and vape collection.
Go fill the effects with Kelly Effects and check them
out online at Kelly effects dot Com. It's kind of
been talking on one. We'll be right back after this.

(25:01):
Don't you go nowhere. We'll be right back with Cannabis
Talk one oh one. Welcome back to Cannabis Talk one
oh ones. So what's your what's your vision? You know
when you look at being a chef and and and

(25:21):
obviously you know you're diving into cannabis industry, which I
appreciate because you know you're bringing your expertise, your skills
to to our community. And again, you know, even on
the previous show, I'm a big believer is that you know,
we need more professionals in their in their field, education,
people that people that have education to come into our
space and and give and give their blessings and and

(25:44):
share and and and let us scale because without that,
you know, you you have a lot of people are
let's call it um bad actors that you know, I
make these bad as brownies and you're like, yeah, but dude,
you you know you're not doing it right. You know,
there's there's there's there's way to do it properly. So
so it's really measured out so you know exactly what
you're getting every time you take a hit or you

(26:06):
take a dose or whatever it is because you don't
want to. You know, again that experience that you get,
you know, for that one person, you know, it's like
that comes in their first day and they're like, yeah,
let me try this edible and they're like, it's to
ten milligrams, don't even trip and really they're taking a
hundred milligrams because the chef that was behind it doesn't
really have an education well enough to break it down

(26:26):
and do it properly. I think it's so important that
people like yourself enter our space. What's the future for you? What? Where?
Where are you going with this? I mean you hit
the nail on the head. I think the last thing
that needs to be done in this industry, UM for
the Designs Station is exactly professionalism. I'll trust the board,
David himself, ye, same way. We try to conduct ourselves
like business people, you know, and you don't want to

(26:49):
misrepresent things, especially since you know there's a microscope on
everything that we do and where we go in the future.
So if we are more professional, if we do things
and conduct ourselves in a professional business like manner, people
are going to accept us and they're gonna have to
take it seriously. Yeah, there's time to have fun with everything.
But you know, everyone's professional about this. That's what I
love about our show too. We're all businessmen and professional.
We'd like to work around and have fun here and there,

(27:09):
but when it comes down to the bottom line, you
want to get something done. To get done, you gotta
I mean, you gotta care. So chef, let me ask
you this, Phil, you just go to culinary school, you're
in Chicago. When does cannabis get introduced to you? So
now that you're working and are you like working side
by side with kitchen teinksters, are you on your own thing? Like?
What is that? Now we're we're partners. Yeah, so I

(27:31):
work hand in hand with David and everything. Um, Dave
funny because when he came in the first time, he
was talking so much about you. Now I know it
is that's because he knows me. Yeah, okay, so that's great.
So you guys, so you're a business partner in the
and the teinks are saying, okay, good. So now, so
did he think to come to it or did you like,
oh I got this you guys buddies back in the day,

(27:51):
How does this relationship? Yeah? Uh So basically Phil was
executive chef at McCormick and Schmicks on K Street, really
nice restaurant in DC. Well, um franchise, Yeah, they crush it. Um.
So basically Phil, he was the neighbor of one of
our early owners and uh, the COVID hit and they
closed for a week, and they said, Okay, we're gonna
figure out exactly what we're doing with our restaurant. And
I was like, hey, Phil, um, would you mind coming

(28:12):
and helping us with some recipes? Come playing around for
a week. Yeah exactly. So he comes in, we play around,
we do a bunch of recipes, We have a great
time the whole week. Um. And then basically he goes
back to work the next day. Um. The day after that,
he comes to me and he says, hey, I quit
my job. I want to work for you guys. This
is really where I want to take my life. Um. Yeah,
and you did not like that he dropped all of

(28:34):
his negotiating about her negotiation. I was like, oh, perfect,
we can make this work about because my first thought
was out we can't. Before Phil feels amazing, Yeah, real
ship at a real big restaurant. That's a good one.
And then you just fell in love with that. That
one week was enough to Were you introduced to cooking
with cannabis at any other point before this? Oh? Yeah,
I mean I've been around the culture for a long time.

(28:56):
But I mean, answering your question as well as yours
on this, I think the future and what I want
to do for this is I mean, I'm looking at
a world, in a country where there's an obioid epidemic,
and there's so many other things that need to be
dealt with that cannabis can really help with. It is,
but we need to present it in in an adult manner,
in a way that that looks as it at it clinically,
not just SuperStor it's great like you guys had have

(29:19):
fun with it, But at the end of the day,
I want this to be something that helps people to
deal with paint or to not being able to sleep.
You know, there's so many things, appetite, suppression, all kinds
of different stuff. Um, super important, dude. Yeah, And we
need people to look at it seriously and and and
to take it that way. And it's something I believe in.
It's something I want to get out there. So I'm
gonna throw myself behind it and it will. And I

(29:42):
think you guys are on a Winnie team, you know.
Like I said, I really like you guys. I appreciate
you know, this young man at the end, he his
his uh you know, I could feel his his mission,
you know when and I see a lot of people
do and I I've seen a lot of people come.
I've seen a lot of people go um, you know,
but you know, Ave, you have a mission and he's

(30:03):
on point with it. And so he's got a mission. Dude,
you got a mission? You don't And now what do
I see you cutting me off? Joe? Let me just
give him my go ahead? Give it all them. Sorry
I lost my chance, but only that, like like we
even mentioned how you come in and you do the
over above, like you said, if you don't do over
and above, and I feel like that's how your products
are because you've shown us this before we even knew

(30:25):
we're gonna interview you, right, so we didn't know we're
gonna gas you or are you gonna be able to
get gased on doing some random ship that you're just doing,
like you came in on some players ship or here
some food here, let's break bread. I even go back
to thinking biblical terms. That's the Christian way. You break bread,
then we talk and we hang out and we socialized
and we become family and friends that way, right, It's
like an old biblical term of breaking bread and making

(30:46):
those type of things. So I agree with you Blue,
he's on his way to blow it up because he
carries himself like that everywhere. It's unstoppable. And and and
here and here's the facts, guys, is that you know,
when you have a mission, you know it's more than
you know, it has to be more than that. You know,
just I'm doing this for money. Money is great, and
it can be for just money, but it has to

(31:08):
you know, you have to really love what you're doing,
like you really got to be in love with what
you're doing if if you want the you know, the
glass ceiling to be broke, you know, and a lot
of people are you know, stuck under that glass ceiling,
that glass ceiling maybe you know, um, you know, an
amazingly high ceiling, or or sometimes they're glass ceiling so

(31:28):
low it's it's not even above them, it's right in
front of their face. But you know, when I see
you come in and the determination and the and the
conversations I've heard you talk about and how you plan
on scaling, And I've asked a little simple little questions
just to kind of get where your head's at, because
I like to challenge somebody and go, hey, you know,
where's your head at? You know where where do you
Where do you see yourself in the future? Why? Because

(31:51):
I want you to say, you know, you know I
see us being a hundred and sixty three million dollar company. Um, well,
you know, how do I how does this happen? Well?
I plan on scaling this, that and the other, and
then you start to you start to develop that and
if you can't see that vision, you'll never get there,
you know, having that conversation with yourself first, first and foremost,
and then having it with the rest of the industry,

(32:11):
and then having the people that don't believe in you,
and having that thought like, yo, you don't believe in me.
You know, if I look back to all the times
you know that I had people being like, you're crazy, bro,
there's nobody on radio that does cannabis. It's not gonna happen.
I had radio station after radio station after person telling
me that ship and I'd be like, bro, you're tripping,
like bro, like you don't know what's going on? And

(32:32):
there man, probably because I was like bro, bro, bro,
and I was a little younger, and I was yeah,
I'm a little and I'm like, no, this is kna.
And and but you buy my weed and smoke it,
you know what I mean? But you won't what like
you won't put me on the radio like that? That
that fired up. That fired me up. And not only that,

(32:53):
it's like, you know, no one sees your vision until
until it's abundantly in their fucking face, you know what
I mean. And when it's in your face and it's
like yo boom, like these motherfucker's are steamrolling us, then
they're like, yo, I want to get on the ride.
Well that's cool. But that that whole vision that you have.
And we've had the conversation just on the little like

(33:13):
I said, that food you brought to us, Bro, it
was player to do that ship, break us a little
food and bring and just kind of look and see
if you wanted to be here and if we were
worthy of having your product there, and then you know
the fortunes in the follow up. Here you are and
then you stayed on top of that, and then you
have a product. And not only that, it's all packaged up,
because I don't remember being this packaged up. So what

(33:34):
that tells me is that either we lit a fire
under your ass or you lit one on your own,
and or maybe you already had it, but he brought
it in. He brought remember he brought it. He brought
in that garlic. That that garlic. What was it he had?
It was like, it wasn't garlic. Yeah, he brought a garlic.
Don't use this unless you want to get sucked up.

(33:57):
This this one was not. So I was like, yo,
that's it's hot, dude, like and it was so good.
And then he had this and he had that and
it was just the But then he came in with this.
So either two things happened one or two things happened.
One he already had it and he just didn't have
it when he came by, or he was already you know,
propelling this and getting ready to deliver it, and he

(34:17):
forced it to be here. So I hope you got
the last guest contacts. I don't know if because just
by you being here while they were here, you know,
they're in four They're in four hundred stores. You know.
Um they there's eight hundreds in the state of California.
There in four hundreds in California. Um, they're a major operator.

(34:38):
You know, that small little connection that you might have made,
you know, allows you to propel become greater and so
continue your vision. Bro, You know what I mean? I said,
I know you have a vision and you care about it.
This guy cares about you because even when we're playing,
we're playing with you, he's over here like kind of
getting a little like yo, bro like, which is good.
That means he loves you, you know what. You know

(35:00):
what I mean. That means he loves you. So that's
a good thing to do. It's a good time. Like
what we see a bunch of guys, and that's why
we're saying all these nice things about you. That being said,
we're gonna be the High five with you two right now.
It's the High Five with David love Glass to see
Misty Mountain, ros and Carts and cush Kitchen Tinksters with
Chef Field the first person. David, you'll answer the question.
Peel you'll answer the same exact question right after him.

(35:21):
Question number one. How old you the first time you
smoke cannabis? And where'd you get it from? Um? So
I was seventeen the first time I smoked cannabis. I
was actually with one of my friends from high school.
We were hanging out after school. Um. The first time
it was actually, you know, old light bulb. He goes, oh,
this is just the way to do it. Um. That
was was called free basi by the way he treat you.

(35:42):
They put the later under there there He goes, Okay, straw, Wow,
this sounded like long story where you're spinning it was?
It was it liquid. I think I saw Unry Thompson
do something like that is meth bro I continue the
light It was broken lightbulbs just make you bad. Yeah, yeah,

(36:03):
this is all bad. Let's new subject. I'm sweating. What happened?
A long story short, It didn't work, so we were
just sitting around like and then uh, next time. So
they go, okay, we're gonna make sure it works. This time.
We're gonna go to our friend that really knows his stuff.
So he pulls out the water bottle and he goes, Okay,
we're gonna give you a keef GB and I go Okay,
I don't know what that is. You have to turn

(36:23):
around for that. Did you fire first? Yeah? They pull
up this gravity bong with just this dark yellow smoke,
and it's yeah. He goes, okay, hit this and then
I coughing my lungs out for an hour and he goes, Okay,
here's a popsicle. I'm gonna put on a laser show

(36:44):
and some music and just sit back and enjoy. Nice.
Did you enjoy it? I had the best time ever.
That was a good story. That's great. You know what's
funny is when you were like the lightbulb thing, I'm
telling you that's that's not for we. You know, like
like one time only broken light bulb and a lighter
underneath with the st all. I was like, whoever hot
that dude? That dude's doing. His family is doing some
other ship place. So like nineteen nine old, no, the

(37:12):
first time I would have fourteen myself. Um, there's a
couple of twins in my junior high. They were bad kids.
So they were skater guys, and so I grew up
redneck and so we were at a party in a
hay loft. It you know what this is, where above
a barn. Yeah, I mean my wife was Kansas, but
you know whatever, and I don't know. I don't know
what it is, and so yeah, I want to be cool.
So I I tried to partake, and um, I go.

(37:35):
I did not get high uh, and I guess I
wetted it up quite a bit and I got yelled
at by the guys from Yeah. Yeah, I didn't know
what I was doing anything like that. So my first
experience I failed on a past fail. Of course, I
have deserably failed. It's always funny. Question number two of
the High five, what is your favorite way to use cannabis. Um,

(37:57):
I'm a dabber, So my home setup is I've got
nice email hooka so basically it's always at the perfect temperature.
It's got a hookah hose coming off of it. So
I like a big dab of hash rozen rolled in
super clean THD diamonds, so you get all the flavor
and the potency from the hash rozen, and then it's
the way to go. You can just drop a glob in,

(38:17):
just puff on the hose. I hit that glob, I
hit the floor, you know what I mean, I'm like,
hit it. I hit that glob. I get to work, work, work,
quick work. You describe something that's crazy, like, He's like
my setup at home, this is my go to. It's
linked to my phone. You know, I know more than
the hunter feet for my house that turns itself off.
What what is that? What is that? Is that a

(38:38):
special device? What is that? I've just got it on
a smart switch? Yeah. Nice, smart knows when you're coming home.
And that reminds me of He send the kids additional
product called United Unit United. You got to check that out. Yeah,
well yeah yeah, Jill. What about you? What's your to? Uh?
I'm a runner, like an avid runner. I live in

(39:01):
Arlington in Virginia, right by the right by the cemetery,
ent in cemetery, so there's great places to go running
out there. So I'm into the coach, kitchen oils. Oh yeah,
it's gorgeous all around that area Texas. Boy, that's a
big area is now Arlington, Virginia, Virginia. Yeah, yeah, right
across the Potomac River, right by Washington, d C. So
it's monuments all around. It's real hilly, it's gorgeous all

(39:23):
around their forested area and everything. So I love to
run out there. And I mean I use the oils.
I will dose up with them right beforehand, halfway through
my run. I am. You just put them under the
tongue and you go. Or you may make a meal
with it. Yeah, no, A lot of times I'll put it. No,
I'll use garlic and put it on toast or something
like that. You know, it's you get throw some some eggs.
I mean, there's so many applications, just something like before

(39:44):
I go out, and uh, I mean it really helps me.
I've had issues in my legs medically along the way.
So helps we got with pain oil? Are you actually using?
Is it the grape oil? Is it from a specific company,
the grape seed oil you get it from? Yeah? Like
is it? I mean, is it just? I mean, is
it so it's all for it's all proprietary. I don't
want anyone else to find out where we're going. Really okay, good, No,
I I understand smart answer. Actually yeah, no, no, Well

(40:07):
we I think we're working with an oil company and
they're they're looking for some applications like that. So I
just thought, maybe you know, we can link you guys
up with them so that they used the grape oils.
But you know, certainly I think cam Or or Solar
are one of the guys you know, have an account
that works with us. And I love, love, love love
to work with other companies out there and those connections
and as you mentioned, and I just want to pry

(40:28):
a little bit. You said you have lake problems, but
you're running. Do you find that using these oils are
helping you with the lake painting problems that you have? Yeah? Yeah, yeah,
I'm not only I'm not only uh remember that the president, right.
I used the stuff to deal with my own pain.
I have a lot of cramping issues and things like that.
There's a result of stuff. Yeah. Well great Question number
three of the High five with David love Glass, the

(40:50):
CEO of Missy Mountain Rosin Carts and from Cush Kitchen
Tinksters with chef Phil Question number three, the craziest place
you ever use cannabis or smoked? That's a good one.
Um So, Actually for me, I was in this jazz
band in high school, so we ended up traveling all
over the place. It was basically a state department sponsored groups.
You play What were you doing? I played trombone. Yeah,

(41:12):
I played tuban marching band through college and stuff, and
then trombone, trumpet player and a bass player back in
the day. But it's my brother plays trumpet. Um. So
basically we were traveling to different countries playing concerts, doing
kind of piece through music. We would meet up with
different school groups to shared concerts. Um. So I was
in South Africa. Um yeah, So we were out at
this hotel and basically I was running around trying to

(41:32):
find some weed as a high school or would. Um So,
basically I found these guys that were working on the
field next door. Um, they were just working the field. Um.
It was like they were growing um grain or something,
and I go, hey, um, can you get us some weed?
And uh, they basically ran out and they go absolutely,
do you have any cash? And we give them twenty
dollars and they blows their mind because they from a

(41:55):
random kid. So he runs out, buys us a pipe,
buys us all of this stuff for twenty bucks. You
can't came back with a pipe and weed pipe, an
ounce of weed. It was a big bag. Yeah. What
city was his in? That is great South Africa? That
is man a great story. And was it fire? Was
I was garbage though? You know what I mean? I

(42:18):
don't caay I'm smoking a record. He brought you a
pipe too. Yeah he smoke. Now he ran off to
his own things, but he didn't. I got some dirt. Yeah,
I feel good. One feel about you? Uh well, yeah,
craziest one. I mean, I've got so many stories. Honestly,
the culinary industry is a bit of a party. I

(42:40):
want lie but and I'll tell you one actually fed me.
I'm take a nap. The craziest. So I got the
opportunity to meet a James Beard Award winner, Um, the
James Beard Ward's big, you know, best chef kind of things.
I'm not going to disclose who it is, but I
remember walking into the restaurant. I'm just a young pupp
at this point, and going into her office and sitting
down and and she passed me a bonk. Right there

(43:03):
was the Stewart. This is a fine there's a five
star fine dining restaurant in every culinary magazine in the world,
he says. She and you gotta go back and look
at all the James Beard our runners. It was this one.
And uh yeah, she's she hands you the bob. I
had known her for all of like forty seconds. I
think I was nineteen at the time, and I'm just

(43:25):
awe struck that I'm even in this place, and she
passed it over to me, and I didn't know at
that point that that's probably that's that's that's the low
level of where things we're going in the colinary industry
at that point. So I was just getting in there. Yeah,
so that was a good that that's a crazy experience,
and you know that being so young, you're like, oh
my god, look at this mentor Yeah, did you get
a phone on her? Yeah? I hope. So that's a

(43:45):
question number four of the high five. What is your
go to munchie after you get high? I'm going with
chips and walking right now, right now, this, I mean, dude,
and then anything Filmmaks is always my go to for
any meal. What's your favorite meal? That Field makes? The
Dave PIEA He does an incredible pie that he's done
a couple of times. Don't let him him explain, you know,

(44:08):
is better than I do. Yeah, it's a rice from Spain.
It's a it's a rice dish down in a It's
done in a cast iron, it's a steel pan. Um,
It's made with all kinds of ingredients like like pimin
tone and saffron and um. Yeah, most cultures have like
a rice dish, that's like their cultural thing that they're

(44:28):
going to do. Is the Spanish. I just had I
just had it um in Vegas three weeks ago at
what was it called? Was it Jose Andreas's Place? No,
it was it was it was thunder down under No, no, no,
no it was it was Joe's crap shot. You know

(44:49):
you know that I used to work to that organization. Yeah,
well I'm talking about right No, um, so dude, I
can't believe I can't remember, but let let me just
go back to it was. So it was the Paea
and it had a shrimp mariscos. Yeah, it had all
the fish. You put that in here, there's I mean,
you can do that the really traditional gumbo style. But

(45:11):
had it had meat too though? Shrimp? Well, it shouldn't
be too wet. If if it was too well, it
wasn't wet at all. But it should be crunchy on
top and on the bottom, and then it's soft on top.
How did they get the crunch on top? High heat? Yeah,
that's what the that's what the steel pan is for.
They usually traditionally it's done over an open flame. Um
and like so Jamaican joint though it was was it, gosh, dude,

(45:34):
I can't believe. I can't remember it was it was.
I know it was right there by the convention center, dude.
But in Spain. So like if you're doing it in before,
you and the center of the town to put up
a big fire and they'll have a fire pant and
then the guy who's fired, the guy who grows snails
will bring his characol lace and they'll put theirs in there,
and the guy who grows rabbits will bring his rabbits.
And then there's the come nay home. But every so

(45:56):
every region is going to have their own variations on it.
So yes, you can do a Risco's. I've had it
with squid ink before. Where you doing with you see
black paeon and the squid on top and everything. Yeah,
there's a good lobster. You know, you just said something
that just I can't wait for you guys to come
over and just cook some stuff. Chef, Well, I'm telling
we have a Nate come visit me. Why don't you
guys come out. That's a good idea. What you didn't

(46:17):
have fly me out. That's right, you're at a state
off fly me out player. I'm on the next flight,
you know. I mean, let's book book. He's gonna fly
us out doors. But so that's your go too much.
He's David anything that chef Field puts together, which is great.
What about you, Phil, what's yours? I mean usually I'm
a dairy kid. So bread and cheese, right, yeah, I

(46:39):
love good cheese. I'm just crazy about this what kind
of cheese down? Because you know, I've developed this flavor,
this taste for anything from Spain. Um so like Montego, mahone,
all the all the own. Really, i know everyone's like, what,
but I'm gonna looks up though. They show that up pavilions.
You can now, I mean, you know, it's so funny.

(47:00):
In in Spain they have as many cheese as they
have in France, but they're just not as popular here
for something for whatever reason. But yeah, you can now
they've really gotten popular, especially things like that and and Manchego.
You can find them. And it's such a funny thing
because it's, uh, I never grew up this way, but
now that I'm in South Orange County and I'm white.
I go to parties now and cheese and crackers, and
even at my house cheese and crackers for dinner or

(47:21):
something that I never grew up having, never in my
life would even fathom it. Right until I got older.
I married a white woman from Kansas, and we're out
here in Orange County and it becomes a norm now.
And it's like, now, as you mentioned all this, that's
and not Chris Franchino chocouter rewards I've never heard. Now,
we're like, oh, let's make Christmas in the house. And

(47:43):
it just sat out all the day and we just
kept munching on. It's like, it's so funny as you
say that. My point is it's become part of something
in my palate, and I'm like accustomed to having it
once a week at least. But growing up I never
very European, very olives, cheese, bread, dried fruits, all those
things that kind of stuff. Like having a meal like
that and just picking out it's really good for you too,

(48:05):
and it's so delicious that it's one of those things
that I always grew up to each oth be big on.
Eat some rice and beans and a piece of meat,
like no, some cheese, and you know, I like, you
don't eat all this just gutty food or potato or
something like that. But anyhow, who question number five with
the high five? These guys have been great. If you
could smoke cannabis with anyone dead or alive, who would

(48:26):
it be? And why? So? My one's pretty nerdy um
metallic booterin um. So he's the creator of Ethereum, which
is my favorite cryptocurrency. He's just a genius. He's a
you know, a few years younger than I am. Good
friend of mine, by the way, bro coming on the
show tomorrow. He's basically just this Russian genius that just
is building one of the most impressive projects I've ever seen,
and just is doing it in a really wholesome way.

(48:47):
Like people keep just sending money to be a part
of the project, and he just keeps donating to all
these different charities and he's just really trying to build
things the right way for the right reasons. So he's
really been kind of a night love mine that I'm
kind of a mix of every Russian, English, Austrian, Um,
Austrian Jewish, a bunch of stuff. I'm Puerto Rican, German Jewish.

(49:10):
So you know you doing that Jewish saying, now we're friends.
You think I got here Jay from the Motherland? How
do you think I got here? Jack? Yeah, they don't
just put any They don't put any they don't, they don't,
they don't put any. They don't put any Puerto Rican
on the radio. Bro, they don't have like that. You
gotta be some right, not right, Burn, you know it's right? Ham, alright, Phil,

(49:35):
what about you? I would love to list any number
of like great chefs and stuff, but that's that's a
little too predictable, honestly, anyone dead or alive. I would
go for any number actually, all of the great religious
and political leaders that we've had, you know, just throughout history,
because I think if you get them all together and

(49:56):
you had them all do something like that together, you'd
find that they, generally it would have a lot of
the same messages and you would see that people really
aren't that different. And that's something that cannabis has for
all of us out there. Is who is that coming?
My favorite chef saying I am um, I would have

(50:21):
to say robish On, I mean just legendary Palette. Who
is that? He's a French chef. He was a five
star Michelin chef, and he is uh legendary for having
a gigantic nose, but he had this ability to take
the simplest of flavors and make them feel so complex,
And I really like that kind of style. Is RADI
one of your favorite movies? Not yet? Have you seen it? Actually? Now?

(50:44):
Are you kidding me? It's so funny people ask me.
People are like, which cooking shows do you watch? Have
you seen Radit? Like, no, man, I love this is
what's so funny. RADII is all bullshit aside one of
my favorite movies. Every time it's on, I sit and
watch it. I've watching you and I go through the channels.
There could be an NBA game on. I go to
free Form and it says right to I'm going to right.

(51:05):
You know, it's crazy, dude when you say that, Like,
I remember that movie so vividly. It's so wonderful. It's
it's a chef. It's a wonderful movie. It makes me
think of my apologies because anybody can be a chef. Gentlemen.
It's just such a fun, fun one. And I was
thinking that as you were describing the cheeses. I was

(51:27):
thinking of the movie even when you said that, like,
that's how much I think of the movie here anyhow, Yeah, gentlemen,
is there anything that we wem a left out that
you want to get out there before we let you
guys on out of here? UM? I do want to
mention our charity partners. We recently partnered up with the
Last Prisoner Project and the Arbor Day Foundation, so a
piece of every product we sell out here in California
gets don't need directly to them, um, So I just

(51:48):
want to give them a shout out. They're doing a
lot of really good work. So anyone they can do
anything to help them, um, please do nice. And so Yeah,
I'd like to say if you guys are vendors out
there listening to this, anybody coach kitchen oils? Yeah, US
Mountain cards and us up for sure to be out
there on the shelves. We've got great products. People. How
do they get ahold of you? How do they get
ahold of um? You can d m us on Instagram.

(52:08):
You could hit us up through the contact forums on
our website. UM yeah, it's probably easiest ways, or find
me on LinkedIn. You gonna meuf directly can hit me
on I as Kitchen and you can call me at
five never mind, I'm sure now real quick. I do
want to take a second to give him a big
shout out to Mobile Media Kings, the Roll Up Show
and uh Loomis and the whole team that came out

(52:28):
here and worked extra hard to um get this show
to be what it is today. But no, no, that
Mobile Media Kings. There a monster in the game. If
you're looking to set up a big something with the show,
wise and do something big, look up Mobile Media and
there it is, guys, and remember this. If no one
else loves you, we do. Thank you for listening to
Cannabis Talk one oh one on the I Heart Radio app,
Apple Podcast or wherever you get your podcasts.