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5 Questions Skunk Magazine

5 QUESTIONS WITH BEN LIND-CHIEF SCIENCE OFFICER/OWNER – HUMBOLDT SEED COMPANY

BY WARREN BOBROW 08/08/2022

https://www.skunkmagazine.com/5-questions-with-ben-lind-chief-science-officer-owner-humboldt-seed-company/?v=7516fd43adaa

I’m a massive fan of something we call in the wine business, terroir. Quite simply, the taste of the place. This terminology holds true in the cannabis industry as well. There are subtle differences between cannabis grown in natural, living soil, outdoors- under the sun, and that which is grown indoors under lights. I’m rather fond of the kind that is grown outside under the sun, Biodynamic- when possible- and at the very least, organic.
I was introduced to the Humboldt Seed Company several years ago, and their relentless hunt for quality strikes me to this day as the good stuff. I consider myself very fortunate to have had the opportunity to smoke the results of their hard work. Very impressive indeed.

Warren Bobrow: Please tell me about yourself.  What do you do? Local? Global? 

Ben Lind: Humboldt Seed Company (HSC) started out as a local Humboldt County seed seller back in 2001. Our mission has always been to provide the highest quality cannabis seeds to both home growers and commercial cultivators. HSC has grown by leaps and bounds since our humble beginnings. We are now the largest licensed cannabis seed seller in California, have seeds for sale in multiple U.S. states, and as well a provider of seeds to multiple countries abroad, including Canada, Jamaica, Spain, France, Portugal, Greece, the UK, Malta, Thailand, and South Africa. As the Chief Science Officer, I head up our international program focusing on R&D, generating global partnerships, and overseeing exports. 

I spend a lot of time talking with government officials and regulators around the world to help start conversations, provide education, and help to develop international seed regulations with the goal of cementing cannabis seeds as a legal, regulated global commodity. This role has led me to travel quite a bit, mostly between Colombia, Jamaica, and Europe at the moment. We are currently going through the extremely rigorous and time-consuming process in Colombia with our partners at Natureceuticals RX to register over 40 of our varietals. Colombia is treating cannabis like corn or soy, or any other traditional agricultural commodity. They have the highest bar of entry in the world for cannabis genetics, with the Instituto Colombiano Agropecuario (ICA) requiring producers to grow a suite of genetics in multiple climate zones for evaluation before being granted registration. This process involves a large capital outlay and a significant amount of time as the plants must be grown to maturity, analyzed, and then destroyed. Agronomists then look at the overall health of the crop, assess the growing methods, consider disease resistance, and perform extensive lab tests. Once this official evaluation process is completed, all the crops are destroyed. Yep, you heard me right. All that choice, high-quality cannabis is destroyed. Once a genetic meets all the government requirements, then it can be officially registered and grown legally. 

WB: What obstacles do you face? How do you anticipate removing them? Please tell me about your six and twelve-month goals for HSC. 

BL: The biggest obstacle is probably how the decision-makers in different countries often view cannabis very differently. Addressing each country’s specific government needs and requirements can be daunting. My approach has been to start the conversation by asking a lot of questions about what the specific country’s needs are and then to identify what the documentation requirements and regulatory impediments might be. I try to focus on building a bridge to a common goal and then work step by step to create a workable plan to get there so we can move forward. If you have trust and a shared vision, I find that things tend to move in the right direction.

In six months, I’d like to have achieved global seed exports to all legal jurisdictions worldwide. As far as the twelve-month goal, I’d say it would be taking that next big step and having it be possible to export tissue culture and living plant material. Seeds being shelf stable for long periods of time don’t come with the same challenges. Exporting living plant material can be difficult if plants are held up in quarantine or shipping is delayed. We see the beginnings of relationships developing that will hopefully lead to this becoming a reality. Some of the first conversations between South Africa and Canada and Jamaica, and Mexico regarding agricultural imports and exports centered on cannabis. The Mexican and Jamaican governments recently reached an agreement to start exchanging cannabis as well as other agricultural products. It’s kind of cool that this conversation started with cannabis and will hopefully lead to a multifaceted, mutually beneficial trade arrangement.

WB: What are feminized seeds? How do they differ from non-feminized?  Do you have favorites in this regard? Indoor or outdoor grown? 

BL: With regular cannabis seeds, you have a 50/50 chance of male/female plants. Using feminized seeds from a reputable breeder will guarantee close to 100% female plants. This streamlines the process, and you don’t have to worry about sexing your plants or having half of them be unusable. It’s also a nice space saver, as you’re using all your prime growing space for plants that will yield buds.

Feminized autoflowers will revolutionize the industry in the next 3-5 years. Unlike traditional photoperiod varietals, autoflowers don’t rely on light cycles to determine flowering and can be harvested within 100 days or less of planting. A favorite for indoor growing would be Hella Jelly. It’s a productive, fast-flowering Sativa-dominant varietal high in THC with a fruity cotton candy terpene profile. For outdoor, my pick would be Emerald Fire Auto. Anyone can beat the weather with this one. It has a super-fast flowering time and looks and smells the same if not better than its photoperiodic counterpart. It’s a bit like a side-by-side Coke, Pepsi taste test. 

WB: Do you have a mentor? Who taught you the craft? When did you first discover cannabis? 

BL: I was exposed to cannabis at a pretty young age by my aunts and uncles. I remember pulling weeds in my aunt’s strawberry patch when I was around six years old. She would intersperse the cannabis plants between the tiered strawberries to hide them. I have this vivid memory of her telling me, “no, don’t pull that out!”. She had to show me the difference between the weed and the weeds. I didn’t make that mistake again. She taught me early on that cannabis was just another plant in the garden with many benefits. 

My uncle is quite a character and a cannabis breeding enthusiast. He has kept the same landrace Oaxacan clone alive since 1978. He bred it to not smell like weed to evade detection. It started out in his backyard in Arizona and then got trucked around every time they moved. He used to be a researcher at the University of Tucson and would sneak parts of the clone in for lab testing.  

WB: What is your passion? 

BL: Preserving indigenous varietals and using ancient genetics as a foundation for creating new, unique strains is something I get excited about. I feel strongly that it’s important that we carefully consider all the past varietals and respect the qualities that are often both special and beneficial. Many contain unique compounds of great value, along with novel terpene profiles and unknown cannabinoids. They are like the rainforest of cannabis. We don’t want to lose all that amazing diversity. 

Our South Africa R&D project focuses on crossing the high-THCv (Tetrahydrocannabivarin) Transkei landrace strain that grows well in the highlands of South Africa with our signature strain, Blueberry Muffin. We are just now starting to gain a better understanding of these less well-known cannabinoids. High THCV strains may provide a viable alternative to a variety of pharmaceuticals in the future. Multiple studies have shown possible potential for THCv in diabetes, Parkinson’s, and seizure disorder treatment.

We will be releasing what I like to call our newest unicorn in the barn this fall. Black Beauty is a high THCv strain with appetite suppressing qualities that could potentially be a viable alternative to caffeine and Adderall. It could be a healthier energy booster and perhaps cut into the Red Bull market. We’ll see…

You can find out more at their website: Humboldt Seed Company – The Best Seeds In Humboldt, California

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5 Questions Skunk Magazine

LAUREN GOCKLEY, CHIEF INNOVATION OFFICER/ CO-FOUNDER, CODA SIGNATURE DIGS INTO FIVE QUESTIONS

Lauren Gockley, Chief Innovation Officer/ Co-Founder, Coda Signature Digs Into Five Questions

The second time I ever went to Denver was roughly 2019, and I had a chance to visit Coda Signature when they were still in their infancy. That’s not to say they were inexperienced, far from… Just new to the world of fine cannabis edibles. A tangle of aromatics and flavors, leading into an opus of sweet to tangy to memorable. This company is interested in quality over sheer “tonnage” … I mean, anyone can get you high. Coda Signature takes the experience of cannabis and raises the bar to another level. It’s really a pleasure to introduce you to Lauren Gockley, the CIO, and Co-Founder of Coda Signature.
Thank you, WB

Warren Bobrow: Lauren, would you kindly tell me about your company?  When did you get started? What was your inspiration?  Did you have a mentor/advisor in business? Who? Did you have a culinary or retail background before taking on a project such as Coda Signature?

Lauren Gockley: Coda Signature was founded in 2015 with a clear vision: To set the standard of excellence in the cannabis industry. The brand is inspired by the language of music—a coda is the chef’s kiss that completes the story of the musical composition with an expressive flourish all its own. We believe the experience of cannabis should begin simply with the highest quality cannabis oil. Coda Signature’s collection of infused edibles and topicals tells a story through exciting colors, bold flavors, and luxurious aromas that harmonize seamlessly with impeccable craftsmanship and quality ingredients.

My father has been the biggest inspiration and mentor in my life. He committed his career to immortalizing the world of opera by creating the space for new and innovative productions of opera classics as well as opportunities for contemporary composers to tell their stories through song. He is a masterful listener and compassionate leader.

I have been working in the culinary world for almost 20 years. I have been blessed to have a wealth of different experiences, from my time in France at Valrhona’s L’ École Du Grand Chocolate and the Parisian pastry shops of Pierre Hermé to the fine-dining restaurants of Jean-Georges Vongerichten and Thomas Keller. I also spent several years as a raw vegan chocolatier where I gained a totally new understanding of chocolate and flavor creation using unconventional ingredients. As I focused my work more on chocolate in the 2010s, I saw an opportunity in the regulated cannabis industry, which had just started taking off in Colorado. The chance to combine chocolate with cannabis was too amazing to pass up, and I knew I was in a unique position to bring my culinary expertise to an industry that was ready for it.

WB: Please tell me about your six and twelve-month goals? How do you intend to deal with obstacles regarding stigmas surrounding cannabis and edibles?

LG: Over the next six months, we will be expanding both our luxury and wellness product lines. In the next year, Coda is planning to expand into at least two new markets.

According to BDSA Consumer Research, 73% of adults nationwide are now “bought-in” to consuming cannabis. Understanding that many such individuals are unfamiliar with today’s infused products, Coda believes strongly that microdose products are an essential factor in safe and customizable experiences. We are one of the few companies in the edibles category to defy the industry “standard serving size” with our new 1mg THC Fruit Notes that launched earlier this year. We continue to introduce products into the market that showcase minor cannabinoids such as CBN, CBG, CBC, and most recently, THCv. The market is no longer driven solely by milligrams of THC per dollar. Innovative products with minor cannabinoids are rapidly taking top-selling positions, allowing consumers to curate a cannabis experience that is just right for them.

WB: When you enjoy (Coda Signature’s) products, do you have any suggestions for their use? The bath products obviously are self-explanatory, but the chocolates? Maybe pairing with some kind of beverage or food? Or after a meal? Or during the day. What are your thoughts?

LG: There is a ton of opportunity to find culinary inspiration with our edibles. I love hearing when our customers develop their own creations using our products. In fact, that was a huge motivation behind our Fruit Notes line. Even though our Fruit Notes are a sweet confection, I love to pair them with a savory canape or a cocktail/mocktail. This elevates the cannabis edibles experience beyond just popping a gummy and invites cannabis consumers to join us in the kitchen. Some of my favorite pairings include the Strawberry & Rhubarb Fruit Note with goat cheese on a cracker and Coconut & Lime Fruit Note with grilled shrimp.

WB: What are your favorite foods for your cannabis journeys? Do you cook? What is your favorite thing to prepare? Do you have recipes from your family history that inspire you?

LG: When I am preparing for a cannabis journey, I always want to make sure I can have lots of different tastes and textures available. This may sound like a bizarre pairing, but a cheese plate and fresh oysters may be one of my favorite things to eat while experiencing cannabis—or anytime, for that matter. I am eagerly awaiting the invention of the cannabis-infused oyster.
(Author’s Note: Maybe down in Charleston; deep-fried in a cornmeal crust and napped with a canna-beurre blanc?)

Yes, I do cook a lot. I really enjoy making sauces. I love that in French kitchens there is an entire position, the Saucier, dedicated to just making sauces. It demands rigorous technique, a delicate hand, and a wealth of patience. A great sauce can elevate any meal, and as my grandmother, Mimi used to say, “can hide a multitude of sins.”

Mimi was a chef and caterer, and she made such incredible food. The one mainstay at every meal was her “Mimi Rolls.” Every time I make them, I am transported back to her dinner table. That simple roll is a perfect example of how food can act like a time machine bringing memories to life.

WB: What is your passion?

LG: Simply put, my passion comes from creating beautiful things and sharing them with others. Every day brings new opportunities to create. This industry is a constant source of inspiration, driving us to find new and exciting ways to exceed the desires of our customers for delicious flavors and bright experiences that elevate one’s well-being.

Lauren Gockley: Co-Founder and Chief Innovation Officer, Coda Signature

https://www.skunkmagazine.com/lauren-gockley-chief-innovation-officer-co-founder-coda-signature-digs-into-five-questions/?v=7516fd43adaa
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5 Questions Interviews Klaus Klaus Apothicaire

Meet Warren Bobrow, the Famous American Mixologist Who Makes Shots with THC

ElPlanteo.com exclusive interview with American mixologist Warren Bobrow, author of Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations.BYTHE PLANTINGJULY 22, 2022

Warren Bobrow

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Note by  Hernán Panessi  originally published in  El Planteo . More articles by El Planteo in  High Times in Spanish .

Follow us on Instagram ( @El.Planteo ) and Twitter ( @ElPlanteo ) .

Warren Bobrow was just 5 years old when he tried a cocktail for the first time. He was a glass of sherry mixed with ginger-ale and a salty olive in Barcelona, ​​Spain, with his parents. “I remember it was really hot and the refreshing quality of the ‘kids’ drink has stuck in my brain to this day,” says the mixologist, chef and writer known for Cocktail Whisperer and author of Cannabis Cocktails, Mocktails. & Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations .

warren bobrow drinks cocktails cannabis thc marijuana
Warren Bobrow’s Book of THC Drinks

The memory of that drink became a complex, unusual and unexpected introduction to mixology. “Even if it was made for a kid, it was still a cocktail ,” says Bobrow.

And, in his life, one thing led to another: he was a dishwasher, he studied at culinary school, he became a chef, he worked in restaurants of all kinds, he became a renowned bartender and he was even nominated for the Spirited Awards – Tales of the Cocktail Foundation, renowned industry awards. He has written six mixology books and hundreds of articles in magazines around the world. “It’s been a very busy life.”

As it is, that “busy life” is anointed in the game, in the tests and in the innovation. But, curiously, he supports his professional decisions based on a certain simplicity. “A well-mixed cocktail shouldn’t have a plethora of disparate ingredients,” he acknowledges.

Your first experiences

In that sense, since he was 16 years old he began to investigate the world of cannabis in drinks. And that kickoff was also subject to a bit of a fluke: As a teenager, she bought some awful faso brownies in New York’s Washington Square Park. He came to his house, put them through the blender, dumped a bunch of chocolate liqueur and chocolate ice cream on them. And… Boom!

“I was with some friends and we were very drugged and drunk.”

At the time, when he wrote his first book, Apothecary Cocktails: Restorative Drinks from Yesterday and Today , published in 2013, his publisher at the time did not allow him to include cannabis themes.

warren bobrow drinks cocktails cannabis thc marijuana

Over time, this trend was reversed and cannabis was taking a more prominent place in his bibliography.

But his link with cannabis did not occur in his investigative stage, but has an atavistic link: his grandfather had a botanist where he manufactured pharmaceutical products . “It was just snake oil, but I feel like there’s a correlation,” he confesses.

The famous cocktail with THC

Among the most popular cannabis-infused cocktails is the Mezzrole , which is sold exclusively in California, USA.

What is Mezzrole? A combination of small limes from the French Caribbean in a puree, blended with a touch of Japanese vinegar in a tangy, herbaceous version. A very spicy ginger syrup base from Pickett’s hailing from Denver, Colorado. “The best ginger beer concentrate in the world, and I’ve tried many during my research,” he says.

The cocktail follows with a base of 100 proof Agricole, a THC nanotech handcrafted creation. That includes about 10 milligrams of THC, from a strain called Hippie Crasher.

“It’s a really revolutionary drink full of terpenes,” he confesses.

Mezzrole, re crazy

At the time, the Mezzrole ​​is a Bobrow creation whose goal is to drive its drinkers crazy . “You don’t get destroyed, but it’s not too different from the social version of smoking a joint . Of course, without the annoying smoke that announces your presence, ”says the mixologist.

He continues: “ I wanted to build a THC cocktail that would allow you to carry out all the social interactions of the plant without condemning yourself to social ostracism from non-smokers. I am offering the full cannabis experience in a well-constructed cocktail that truly smells like a well-cured cannabis flower.”

Among the riskiest cannabis drinks is the one he made during his appearance on Viceland . “They asked me to make a CBD/THC cocktail that they could feel.”

There, emboldened by the production’s suggestion, he mixed a bottle of straight bourbon on tap with a serving of roasted orange juice, ruby ​​grapefruit with angostura bitters, and Italian orange soda. In addition, he added about 250 mg of THC and CBD .

“They lit up a little bit ,” Warren jokes.

Good and bad, bad and good

His book Apothecary Cocktails is about to reach its fifth printing imminently .

However, it’s not all good news for Bobrow: “ The bad part is that I was blacklisted by the liquor industry , so there was a lot of animosity and fear towards me. Unfairly, the truth. But that was kind of the end of my career . Although, in the abstract, it was not what ended my career.

How!? Did Warren Bobrow Retire From Bars?

“ I had to do it for my health. I put on a lot of weight working as an off-premise craft spirits brand ambassador and as a rum judge for the Ministry of Rum and Rum XP.  My job was to get people drunk with the best spirits in the world , with the recipes in my books and the experience that working for Chris James at the Ryland Inn as a bartender gave me,” he reveals.

“It’s not an easy job!” He says, between jokes, at 61 years old.

Today, Warren runs the company that produces Klaus , a cannabis-infused ready-to-drink , and excels at the vice of popularization by writing regularly for Skunk , Cannabis Cactus and Different Leaf magazines .

—The first time you had a drink with cannabis was during that anecdote you told when you were about 16 years old. Now, when was the last one?

—Mmmhhh… The last time was the other night. The experience was, precisely, with Klauss, my drink. I didn’t want to drink any of the caramel-flavored carbonated waters, nor the syrups. They are too sweet, I don’t like them. That is why my drink is not sweet, far from it: it is acidic and well balanced.

THC banned, THC welcome

Meanwhile, the world of professional cocktails looks with some suspicion at the world of cannabis . It is that, these days, the consumption of THC mixed with alcoholic beverages is illegal in the United States (with the exception of California). For this reason, their drinks are not available in American bars .

Among his next creations, Bobrow plans to make a new version of the classic Zombie , a cocktail made up of various types of brandy and rum mixed with various types of fruit juices. The cocktail will feature details from a sativa strain that “will make you want to dance bossa nova.”

In his case, the famous mixologist uses cannabis medicinally because he suffers from glaucoma and marijuana “preserves his vision.” Likewise, he admits that he likes to “be crazy ” because it makes him “feel inspired” and allows him to write, open his brain and, according to him, unlock his third eye . “For various reasons, cannabis is part of my life.”

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Articles Events

Cannabis Drinks Expo to Hit Chicago and San Francisco

Midwest meets the Pacific Coast with the Cannabis Drinks Expo dates lined up.

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The cannabis drinks market is among the fastest-growing industries, and now there are events that represent that rapid growth. Hosted by the Beverage Trade Network, the 2022 Cannabis Drinks Expo will kick off next month and spotlight the legal cannabis market and provide insight into the true potential for business, according to a June 20 press release.

Expo themes include increasing the overall category list by showcasing successful exhibitors, creating networking opportunities, and exploring current “multi-state bottlenecks.”

So why all the buzz? The global cannabis beverages market is predicted to grow from $503.58 million in 2020 to $2958.60 million by 2028, representing a CAGR of 24.5% during the forecast period of 2021-2028. This includes the psychoactive drinks as well as hemp-infused drinks. Beyond cannabis alone, the beverage sector is experiencing radical change in and of itself with a push towards wellness drinks with natural ingredients.

The show will have an international and national focus that offers multistate operators synergistic opportunities to do business with each other.

Cannabis Drinks Expo provides the cannabis and drinks industry with a unique platform to expand business, explore the category, and source amazing brands. The theme for the 2022 show is “Growing the Category.”

Drink makers could use the boost of visibility in a competitive playing field. At the expo, you’re likely to find the full spectrum of brands.

“The Cannabis Drinks Expo offers brands like mine a view into a very early stage waltz,” famed Master-Mixologist Warren Bobrow told High Times. Bobrow is also known as “the Cocktail Whisperer,” who is behind the made-to-drink cannabis-infused beverage Klaus. “Two steps forward. One back. Two forward one back, and networking with those you can’t meet on [LinkedIn] nor Instagram.”

While other cannabis drink brands are focused on sweet ingredients, Bobrow is instead more interested in the refined ingredients that make his terpene-forward drink Klaus. His drinks list ingredients such as Picketts™ ginger syrup and fine fruit extracts sourced from France. It’s also designed to kick in fast, making it a viable alternative to other recreational delivery systems.

The expo also picked up the attention of local media outlets. “From hemp-based sports drinks to cocktails that get you high, science has finally cracked the code to making cannabis beverages that don’t taste awful,” reported Jonathan Bloom for NBC Bay Area News.

The world of cannabis drinks can get confusing fast, which is why part of the program is designed to make things easier to understand. At the expo, experts will be available to clarify and explain the process of infused foods while industry panels will go over facts to demystify the cannabis-infused beverages procedure. Top names in the cannabis industry will offer a full day of presentations, which have not yet all been announced. Attendees can also browse the expo floor and connect with companies on the cutting-edge of the industry.

Exhibitors will include medical cannabis producers, growers, cannabis producers, product developers, processors, distributors/transporters, wineries, breweries, distilleries, branded drinks companies, drinks manufacturers, Pharma companies, equipment and service providers, CBD manufacturers, edibles providers, testing and laboratory services, logistics, and supply chain operators, drinks distributors/wholesalers, drinks importers, lobbyists/public affairs businesses, and political advisors.

Fortunately, the expo is being provided in California as well as Illinois with two events. Check below for individual events times and places.

San Francisco: July 28, 2022, South San Francisco Conference Center, 255 South Airport Boulevard, South San Francisco, California 94080.

Chicago: August 2, 2022, Midwest Conference Center, 401 W. Lake St., Northlake, Illinois 60164.

Visitor Registration is open, so get your passes now to save on tickets. Click below to register as a trade show visitor:

San Francisco Tickets  

Chicago Tickets 

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Events

Clio Cannabis Awards!

https://www.cliocannabisawards.com/juries_2022

About Clio Cannabis Awards

Expanding on Clio’s enduring reputation for establishing best-in-class programs honoring creative ideas in a variety of specialized verticals, Clio Cannabis celebrates the creators at the forefront of cannabis marketing and communications. Launched in 2019, Clio Cannabis sets the bar for creative work in a rapidly growing industry, builds a greater understanding of a developing category, and elevates creative contributions from top talent and agencies.

2022 Jury

Design & Innovation Jury

Warren Bobrow

Warren Bobrow

CEO

Klaus the Gnome Inc Read Bio

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5 Questions Interviews Skunk Magazine

BEN LARSON OF VERTOSA DITCHES HIS PROFESSIONAL AFFILIATIONS FOR THE PLANT

Let me tell you about Ben Larson, or better yet, I want Ben Larson to speak for himself. And what an opportunity I had to crawl inside Ben’s head, even for a short while.

Interviewing someone as busy as Ben Larson can be a problematic adventure. But with the help of brilliant overseers, I could capture what I believe is Ben Larson unbounded by your typical corporate double-speak messages. After all, I have a deep interest in what Ben does for Vertosa. Ben has achieved a certain level of nirvana working in weed. Being able to share his passion for the plant with fervent entrepreneurs who have dreams but not necessarily the ability to harness THC-based technology, Ben has brought boundless enthusiasm into this nascent space. What Ben is talented at doing is a thing of dreams. He should know that deep in his heart, as he has achieved amazing things by being a deeply talented entrepreneur in the nano-technology space.

Ben is doing what others can only imagine doing. His deep passion for the plant is evident in his ability to capture the essence of cannabis alchemy. To me, he has truly woven straw into gold.

The things I’ve tasted spun out of the minds at Vertosa are nothing short of brilliant.

Thank you, Ben, for listening to my dreams and helping me achieve drinkklaus.com.

WB: Please tell me about yourself. Where are you from? Where are you living now? Tell me about Vertosa. Where did the name come from?

Ben Larson: I was born and raised in Northern California – setting aside a brief high school career in Utah. After graduating from CalPoly, San Luis Obispo, with a Civil Engineering degree, I spent the first six years of my career as a professional engineer working in the transportation planning and engineering sector. Having moved to the Bay Area and immersing myself in the Silicon Valley community and culture, it wasn’t long before I took the leap of faith into tech startups. Like a true, ill-advised leap where I abandoned my professional license and cashed out my 401K.

While I never did prove myself as a successful tech startup founder – I had my fair share of tries – I did discover my love of the creation phase and the startup community-building aspect. After managing global operations for Founder Institute, mentoring many early-stage founders, and directing programs around the Bay Area and beyond, I decided to take my expertise and passion to the cannabis industry where my business partner and I launched California’s first cannabis startup incubator, fund, and co-working space, Gateway. It was here where I had the opportunity to earn my place in the California cannabis community, was educated on the history of cannabis, and discovered my purpose and responsibility in the movement.

I’ve since settled with my wife and two kids in the East Bay in the City of Walnut Creek, where we’ve called home for the past six years.

I met my co-founder, Dr. Harold Han, while I was investigating infusion technology opportunities in the cannabis space back in 2017. He was just starting to explore the industry and had an infectious curiosity, remarkable humility, and the perfect expertise to fill a void we were observing in the market. Sometime between Harold developing the first prototypes that would eventually become the core offering of Vertosa and the structuring of the business, I discovered I was destined to be back on the operating side of the industry.

Not only did I know that the industry needed reliable technology to create the next generation of infused products, I knew this industry needed a reliable B2B manufacturing partner that infused trust into an otherwise challenging supply chain. We also knew that this industry deserved a company that strived to be the best place to work and walked the talk when it came to building a corporate culture that resembled the ideals that we all sought for this industry. This is what we’ve focused on building over the past four years at Vertosa: superior, proven ingredients, building trust with our partners and the industry at large, and creating the best company culture this industry has seen.

Now, we haven’t always been called Vertosa. We were actually called Nanogen for the first year of business. It was a great starting point as it screamed science and built a great deal of trust, but as we built relationships with more mainstream natural products companies, we knew we would have to rebrand.

The name Vertosa speaks to who we are and the promise we deliver. VERT speaks to both green and truth – in line with our roots in cannabis and dedication to being the best partners to our customers. OSA, Spanish for the female bear, portrays our strength and proud California roots, with an important nod to the power of the female cannabis plant. Vertosa – not too dissimilar from virtuoso – was intended to be the trusted expert that walks the line between plant and science, commerce and medicine, and business and consumers.

WB: What are your six and twelve-month goals? What obstacles do you face? How do you anticipate removing those obstacles?

Ben Larson: For many in the cannabis sector and beyond, the next 6-12 months are all about survival. We know that great companies are born and proven in challenging markets. Those that learn to navigate these waters will have the opportunity to ride the next wave to success. We’ve had great momentum thus far, so I’ve asked our team to give themselves the permission to not only believe that we will survive but that we have the opportunity to thrive in today’s environment.

What does thriving look like? Well, we will continue to create market-leading ingredients that provide the foundation for the fast-acting, infused product category. We believe that all infused products in the future will be fast-acting. It’ll be table stakes. Fast-acting everything.

We have recently launched our private label offering, where we are helping companies map out their future product releases and designing the products that are leveraging our ingredients. Not all brands need this assistance, but not only do we have the greatest knowledge of our products and how to apply them. We’ve amassed a great brain trust internally with professionals that worked at the likes of Mondelez, Constellation Brands, and McCormick.

Finally, we’re striving to continue the expansion of our global platform that allows brands who work with us to access the same reliable ingredients and services in many markets around North America. While we’re headquartered in California, we’re very active in Canada, Nevada, Colorado, Massachusetts, Michigan, Maine, and several other states. The goal is to be a multistate B2B platform that enables brands to grow their total addressable market with ease.

WB: When did you discover cannabis? How old were you? Why cannabis?

Ben Larson: I discovered cannabis when I entered college, but it definitely wasn’t love at first sight. Like many, I chose alcohol in college, or I suppose it chose me. Not saying it was a great choice; that’s just the culture of much of collegiate America.

I rediscovered cannabis when I was at Founder Institute, and people began inviting me to coach cannabis startups and judge cannabis pitch competitions. I remember attending Weed Club’s 420 Pitch Competition back in 2015, where I met many of the OGs still around today. There was so much passion and enthusiasm in the room, but also a lot of really— let’s just say, raw talent. The community needed help—professionalizing— and the ability to speak investor language. This was my entry point. It was my passion for helping people realize their ideas while building supportive entrepreneurial ecosystems that really allowed me to see an opportunity to create value. That was the genesis for Gateway.

However, why I stayed goes much deeper. I became a student of the plant and the movement: the history, the politics, the false stigma, the drug war, all of it. I saw the immense amount of good this plant could bring society and so many wrongs that needed to be made right. I’ve always had a little bit of vigilantism coursing through my veins, and this was a way for me to dedicate my career to it. For the past seven years, I’ve been hell-bent on building up the community around me, being a voice for those unheard, creating opportunities for others as I create them for myself, and ensuring that we all get to benefit from the rising tide.

WB: Do you cook? If so, what is your favorite thing to prepare? Favorite restaurant? Where?

Ben Larson: I love to cook. My wife certainly does the majority of cooking when it comes to feeding the family, but given the privilege of time and freedom of thought, I absolutely love getting lost in the preparation of a meal. Perfecting my art around preparing challenging cuts of meat, like racks of lamb or lamb loin chops, and then creating the perfect sauce to pair it with is probably where I get the most joy, but I really love cooking just about anything. I mean, have you ever had the joy of turning spaghetti squash into actual spaghetti? It’s so awesome and easy. Most of the time, I just love the challenge of creating something from nothing or whatever we have in the pantry and fridge. Finding creative ways to cook vegetables or preparing an unlikely main is where my creativity really gets to show. When I hear someone say, “we don’t have anything to eat,” it’s like a Bat-Signal for me, and I find myself springing into action while saying, “au contraire.”

WB: What is your passion?

Ben Larson: My passion is for helping people manifest their dreams. From the time I was a kid, I always had a lot of ideas but didn’t always see the path forward. My life experiences have allowed me to discover those paths, and I find great joy in lending those learnings to others and helping them see their dreams come to fruition. And in the event I don’t know the path, which is often, I think I make a great companion in the entrepreneurial journey. There is no greater joy for me. I’ve done this for the past decade by working with early-stage startups and now get to continue it every day through the work we do at Vertosa and the hundreds of brands and partners we work with in the space.

Categories
Podcasts

Respect My Region

RMR Podcast Ep 44 Ft. Warren Bobrow of Klaus

On this episode of the RMR Podcast, Mitch talks with the legend Warren Bobrow of Klaus. Klaus produces ready-to-drink THC-infused cocktails by famed master mixologist Warren Bobrow. Their 10mg drinks are great out of the can and even better as the base for a cocktail. Whether you have experience and want to go crazy or just add a spritz of something to Klaus, these beverages are bringing some new to the cannabis market. Warren has traveled the world, published books, grabbed notoriety as a mixologist, is a trained chef, and yet he says he found his calling “later in his career” in the cannabis industry. Today we talk about his journey, THC beverages, and more! Looking for more cannabis, CBD, and music content? Visit our website: https://lnkd.in/daxzcKjd Facebook: https://lnkd.in/dfjrSYtu Instagram: https://lnkd.in/gDrkMBDp Twitter: https://lnkd.in/dvkPQrwj #cannabisindustry #cannabisbeverages

Categories
5 Questions Skunk Magazine

RYAN KILPATRICK DIGS HIS WAY INTO CHEEBA CHEWS


If you’ve ever enjoyed a cannabis edible in the early part of the cannabis explosion which happened about ten years ago, it was probably a Cheeba Chew. They were one of the first to offer a taffy-like experience, using the best available ingredients, stuffed with a bunch of THC. I have had some memorable experiences with this venerable brand. They do everything beautifully in my book. Their range of flavors and textures remind me of fine French confiture, with a twist of solventless Rosin/THC of course.  It’s about time that cannabis companies work in fine pastry and candy making with just the right balance of sweet to tangy, to memorable. Cheeba Chews have mastered this art of cannabis-infused confections and they have made them available to the discerning consumer. It’s a pleasure to enjoy their ebullient products after visiting their production facility, which is in itself, a joy to see, both ultra-modern and also clean as a whistle. Being a trained chef allows me the ability to taste at a somewhat higher level. What I perceive in Cheeba Chews- and in all their unique varieties that I savored, was quality in each of the small tastes. You don’t need much to have a really enjoyable experience. Their food scientist’s passion for European-inspired flavors oozes through every bite. There was one variety in particular that caught my attention. It was not unlike a confection known as pate de fruits from France and the addition of their proprietary solventless cannabis rosin recipe. Whatever their methods and the techniques that they utilize, these are not the edibles that I whipped up on my stove and crossed my fingers that they’d get me buzzed.

Cheeba Chews exceeds my expectations in every way because they use the best ingredients they can find.  And I know some of their ingredients intimately, from my bartending years. Good call!

Photo Credit: Cheeba Chews

From their website:

PÂTE DE FRUIT CHEWS – Inspired by the elegant flow and organic beauty of freshly pressed premium rosin, Apricot MELTS are jam-packed with all-natural fruit purée, Colorado-grown cannabis extract, pectin, and little else.

INGREDIENTS:

Apricot Purée, Sugar, Corn Syrup, Citric Acid, Pectin, Solventless Extracted Cannabis Oil (Rosin).

BENEFITS:

All-Natural, Fruit Purée & Vegan-Friendly

WB Notes: The pate de fruits are really pure in their flavors and quite delicious. Each 10mg. piece offers a really subtle, introspective, and lovely long-lasting buzz.

WB: Please tell me about yourself? Where are you from? Where now? What do you do?

Ryan Kilpatrick: I’m Ryan Kilpatrick, a New Jersey native that’s been a Colorado resident for 22 years. Currently, I hold the position of Colorado General Manager at Cheeba Chews. For the last three years, my role has allowed me to focus on running the day-to-day operations in Colorado, while our founders focus on expanding the business. But I must say, the R&D is my favorite part of the job. I love coming up with new product ideas and putting them to the test.

WB: What are your six and twelve-month goals? What obstacles do you face? 

Ryan Kilpatrick: Currently, we are laser-focused on our wellness line of minor cannabinoid-driven chews and our rosin-infused edible products. Our new dairy- and gluten-free line, MELTS, just launched and is growing rapidly. Additionally, the Live Rosin, Strain-Specific edibles that launched in 2021 continue to grow as new flavor-strain combos are released quarterly. We are very interested in seeing these products succeed, and the next six months will be crucial to that success. Beyond that, we have at least two other potential new product lines we are developing and hope to launch them in the near future. There is no shortage of excitement for what is coming down the pipeline from Cheeba Chews.

Photo Credit: Cheeba Chews

WB: When did you first discover the plant? How old were you? Do you remember with whom? Listening to what music?  

Ryan Kilpatrick: We became acquainted back in the mid-90s. I was hanging out with a couple of my older brothers’ friends who needed a pipe to smoke. I happen to have one. So, we sat in the driveway underneath a house on stilts, listening to Ween and Beck, and got down to business. After that, the quality and availability of cannabis where I lived were less than desirable, but that didn’t stop the occasional session. Upon arriving in Ft. Collins in 1999, I very quickly learned where to find Kind Bud and we became great friends.

WB: Cheeba Chews is a class act product. I’ve been acquainted with it for years now.  Please tell me about the new pate’ de fruits. 

Ryan Kilpatrick: Thank you! MELTS by Cheeba Chews represents the first new brand launched by our company in a decade. MELTS were designed from the ground up to be a completely natural edible experience. A vegan-friendly, limited ingredient product made with fresh frozen fruit puree, solventless extracted live rosin cannabis oil, pectin, beet sugar and little else. We worked for over a year to ensure our MELTS provide a unique, balanced flavor profile rich with cannabis terpenes, supported by an intense fruit character. Our initial launch includes Sweet Strawberry Jam, Fresh Apricot Jelly, and Toasted Coconut Purée. All are amazing in their own way, but the Toasted Coconut is by far my favorite.

WB: What is your favorite Cheeba Chew variety? 

Ryan Kilpatrick: In the last eight months, I have really been enjoying our Live Rosin, Strain-Specific taffy, and gummies, but now I’m obsessed with the Melts. However, my classic go-to edible is our Trifecta Chew–a caramel-flavored taffy infused with CBG, CBD, & THC.

WB: Do you cook? What’s your favorite food? Restaurant? Where? Favorite get high food? 

Ryan Kilpatrick: I dabble a touch. I am the head chef for my household feeding a family of four nightly. I have a plethora of kitchen gadgets that I love to employ in my cooking. My favorite thing is to try something new; even when it doesn’t turn out to be that good, I simply enjoy trying something new. As the household cook, I also enjoy a good night out at a restaurant. In Denver, I have a hard time passing up a great spread of sushi. While it has become pretty common to find great sushi all over town, Sushi Den is still at the top of my list! If I’m sitting down for a smoke session after a long day, I usually have a bag of hard sourdough pretzels close by.

WB: What is your passion?  

Live music! I am a fan of many different styles and genres. I will go see just about anyone playing live, but I tend to gravitate towards blues, jazz, funk, and jam bands. Summer doesn’t start until Widespread Panic plays at Redrocks!

https://www.skunkmagazine.com/ryan-kilpatrick-digs-his-way-into-cheeba-chews/?v=7516fd43adaa

Categories
Klaus

Drink Klaus.

Categories
5 Questions Interviews

DIGGING DEEPER INTO COOKIES PUEBLO WITH STEVE DURAN


Steve Duran, Founder & CEO, Cookies Pueblo

Cannabis really tastes differently at sea level than it does at fifty-seven hundred feet above sea level. Hence the conversation that is about to take place. I sat down with Steve Duran and his wife when I visited Denver at the beginning of June. What I discovered by smoking his herbs was a crystalline reminder that I need to get more of his marvelous herbs the next time that I’m in town. Sure, they tasted pretty bodacious at altitude, but bringing the same flowers down to sea level with all the humidity that New Jersey is famous for, brings an entirely deeper experience. This is crafted cannabis that speaks a different language than my usual menu of herbs. Impressive? I’m humbled. Because it’s my job to capture the nuances in cannabis. The taste of the place if you will. With indoor grown cannabis this art is much more intrinsic of an experience. The quality is just so good, it’s hard to say one variety supersedes another.  But the pleasure I experienced when smoking Steve’s cannabis is that of the first time, I tried Colorado herbs.  A mile up it’s just a different metaphor. The air does something to this proficiency, an art form not yet discovered by mere tokers. If you are spending your life at sea level, you owe it to yourself to taste herbs as ebullient as the ones produced by Cookies in Pueblo. And when you get home, open up that little package stuffed into your shirt pocket and smoke some more. Let me know what you think.

Cheers!  WB

Photo Credit: Steve Duran/Colorado Kush

WB:  Please tell me about yourself.  Where are you from? Living now?  Tell me about Cookies. Where did the name come from?  How long have you enjoyed the plant? 

Steve Duran: I was born and raised in Pueblo, Colorado, by a single parent in a low-income household with every possible barrier set up against me. I actually started smoking at a really young age and the stigma associated with it followed me into my teenage years. Once I hit adulthood, I was incarcerated for cannabis, which surprisingly led to me qualifying as a social equity licensee. It’s still pretty surreal to think about everything I went through and know I was able to come out of it with this type of cannabis license. I always hoped cannabis use would become less stigmatized, so it’s awesome to see legalization happening in my lifetime. I feel blessed to be able to publicly embrace the power of the plant and share what I’ve learned over the years with my community. That focus and drive is really what pushed me to open my first dispensary, Seven One Nine – now known as Colorado Kush – with my wife in our hometown.

It wasn’t until a few years down the road that we opened Cookies Pueblo and that came from partnering up with Berner. We wanted to expand our footprint and felt like Cookies was the perfect fit for us. It’s effortless when you work with people that feel your vibe and share similar personal and professional values. We opened our doors a little over a year ago, in April 2021, and have enjoyed every minute of it. The Cookies team just gets it, and we’re grateful they share our commitment to quality above all else. In addition to owning and operating Colorado Kush and Cookies Pueblo, my wife and I recently launched a cultivation line called Colorado Kush Co. on the retail side, which is sold exclusively at Cookies Pueblo, so that’s definitely been a major highlight for me.

WB: What are your six and twelve-month goals? What obstacles do you face? How do you anticipate removing those obstacles?

Steve Duran: I’d say my six and twelve-month goals are focusing on keeping my businesses afloat, driving foot traffic to the stores, and building brand awareness around Colorado Kush Co., all while keeping social equity at the heart of what my wife, Monique, and I do. Our ongoing goal is to just share the knowledge we’ve gained with others in similar situations in hopes of getting more minorities involved and increasing representation in cannabis.

Even with legalization, there are many challenges associated with the cannabis industry as a whole – especially for black and brown Americans. As you know, the war on drugs continues to disproportionately impact people of color, making it extremely difficult to overcome the economic and regulatory obstacles associated with entering the legal market. I look around and ask myself, “Why aren’t there more owners and executives that look like me?” That’s what we’re trying to change through education and service to our community. I want to make sure that everyone, despite their race, gender, or socioeconomic status has a fair place in this industry.

Photo Credit: Steve Duran/Colorado Kush

WB:  Who are your mentors and why?  

Steve Duran: There have been a lot of folks who’ve helped me out along the way and given me solid advice, but on a personal level, I’ll always have to show my mom some love. Watching her do whatever it took to raise me as a single parent really instilled the value of hard work in me. I wouldn’t be who I am today without her love, support, and guidance.

Professionally, I have to give a shout-out to Berner. Seeing him turn Cookies into this international cannabis brand was inspiring – I knew I wanted to work with him and learn from his experience in the legal market. That level of insight and just knowing how the legal market works are priceless. We’ve both been in the industry for a minute so it’s motivating to see another Latino build this cannabis empire that’s still about the culture. We need to see more of it in the industry.

WB: When did you discover cannabis? How old were you?  Why cannabis? What brought you to the plant? 

Steve Duran: I was 12 years old when I smoked cannabis for the first time. Back then, you didn’t have all these reports on the medical benefits of it but everyone in my circle knew there was this holistic component to it. You can see how pills and hard drugs change people, but cannabis didn’t have the same impact. It was different, it actually helped people. It’s been a part of my life ever since. I’ve always used it to relieve stress and anxiety, boost my mood, and increase my appetite – and honestly, I just enjoy it. I truly believe this plant can elevate people’s quality of life by serving as a natural remedy to a variety of ailments. It’s the undeniable sense of community created by a mutual appreciation for the plant that’s kept me dedicated all these years.

Photo Credit: Steve Duran/Colorado Kush

WB: Do you cook? If so, what is your favorite thing to prepare? Favorite restaurant? Where? 

Steve Duran: Yes, I love to cook! I grew up around my mom and grandma who were both amazing cooks so I got to taste some of the best homemade food in the world right at home. I would say my favorite thing to make is a pot of green chile cooked with Pueblo Chile of course. That’s my favorite meal to cook because of the smells and flavors that go into it (onion, garlic, chile, spices) – it’s always a reminder of home. When you walk in the house and there’s a pot of chile going there’s no other smell like it. I would take a pan of my mom’s red chile enchiladas, her Spanish rice, and this strawberry banana double-decker cake she makes over any restaurant that I’ve ever been to.

WB: What is your passion?

Steve Duran: My passion is centered around elevating people within the cannabis community. I really want to educate and empower people like me, who came from similar environments and circumstances. I want to be a driving force behind the effort to increase diversity, equity, and inclusion in the legal market. I want to help people transition from the illicit market to the legal market. Cannabis is a billion-dollar industry and yet thousands of people of color remain in prison for possession and/or consumption every day. I aspire to be an example of how legal cannabis can lift historically marginalized individuals and ultimately serve as a means of economic prosperity for a well-lived life. We’ve got a limited amount of time on Earth, and we need to make the most of it, regardless of what we’ve been through.

https://www.skunkmagazine.com/digging-deeper-into-cookies-pueblo-with-steve-duran/?v=7516fd43adaa