How to Eat Weed and Have a Good Time, with Vanessa Lavorato

0:00BubblemanAll right, let's prepare it up here. Let's prepare it up. Oh yeah, right here. We want to record.

0:13BubblemanAll right, everybody. Welcome, welcome, welcome. Make sure we're recording and everything's on the proper here. And yes, it is so beautiful. Let me just mute these. There we go. Welcome, welcome, welcome everybody to Hashtag Season 12, Episode 7. Completely stoked, really stoked. I am mildly crippled today after the most epic snowboarding day ever. So please bear with me. I will be moving a little bit slower this morning.

0:44BubblemanSo let me get my shittles together here.

0:51BubblemanAnd go through our wonderful, wonderful, wonderful sponsors. Today, today's episode of Hash Church and every episode of Hash Church for that matter is proudly supported by the Press Club. You can say hi to them. They are in the chat. They represent every Sunday. They come in here. Not only do they support us, but they also come in and they chat with us. California Brothers, obsessed with hash and everything solventless.

1:17BubblemanJust like us. They're just like us. uh their journey didn't start as a business it started as a family back in 2014 when a loved one wasn't finding relief through conventional medicine they turned back to the plant they'd respected their whole lives they knew cannabis had medicinal power but they needed something cleaner that search led them to solventless using nothing but water heat and pressure to let the plant express itself honestly that light bulb moment turned into washing pressing experimenting and eventually realizing how hard it was to find truly high quality rosin bags and solventless tools That were made in America and still affordable.

1:51BubblemanThey are not wrong. So they did what real hash heads do. They built the solution themselves. The Press Club stands for clean process, conscious intention and tools made by people who actually live this culture, not corporation chasing trends. We're really grateful to have the Press Club supporting Hash Church and the wider solventless community, family-run, purpose-driven, and rooted in why hash matters in the first place. Much love to the Press Club and thank you for supporting Hash Church.

2:17BubblemanYou can check them out at www.thepressclub.co. So give them a little check-see. They are good dudes. Let me just get this, move this over. Let me see what I got to do here. There we go. Having a little bit of trouble. At Hash Church, we talk a lot about ritual respect for the plant and elevating the experience. That's exactly why we're proud to be supported by Puffco.

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3:18BubblemanTheir belief in education, culture, and quality helps us keep these conversations alive. You can support the brands that support the culture by visiting www.puffcopuffco.com. Explore their lineup and experience what intentional design really feels like. Puffco, elevate the ritual, right? I mean, come on, let's elevate the ritual. Well, at Hash Church, we wouldn't be here without the pioneers who helped define solventless extraction. Hey, that's me. And bubble bags are a cornerstone of that history.

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4:16BubblemanTheir commitment to quality and accessibility has empowered generations. You hear that? Generations of makers can support the brand that built the culture by visiting www.bubblebag.com. Explore our extraction bags, accessories, and keep the solventless traditions alive. Thank you so much for that. Now we have one more left. Helio Supply. Well, these guys are dedicated to offering innovative, high-quality vape hardware and accessories designed to enhance the consumption experience while maintaining discretion and performance.

4:45BubblemanTheir products range focused on precision voltage control, durable construction, and components that protect extracts from overheating. Allowing users to preserve flavor or efficiency on their own terms while not making health claims. Heliosupply emphasis education and responsible consumption, striving to help consumers escape the stigma associated with plant-based concentrates and extracts. You can check out Jared and his company. They are awesome, awesome folks. Here we go. Stop Share.

5:15BubblemanI knew I could find that. Let's let in Vanessa, who seems to be the first of many.

5:23BubblemanThere we go. Make sure everything is on point. My children will inherit my bubble bags. I love that, Alex. I love that. Let me see if I've got this. Okay, pulling that out. Not sure if you can hear me, Vanessa, you are muted and your camera's off. But yeah, you can turn your camera on and your microphone on when you're not.

5:45SpeakerThere you are. Hi. Sorry. I thought I was on. You can hear me. Okay.

5:49BubblemanI can hear you perfectly and I can see you perfectly.

5:52SpeakerOkay. Wonderful. I set up my fancy camera that I stream. I live stream my cooking show from.

6:00BubblemanBeautiful.

6:01SpeakerI was like, I'm all set.

6:03BubblemanNo, that is perfect. It's really nice to meet you. I'm glad you introduced us. That is awesome.

6:08SpeakerI've heard so many wonderful things about you. People are like, oh, my God, you're going to do that show. My God. Yeah. Nice. I was like, OK, I'll be just joking. I'm nice.

6:19BubblemanI think we've been doing it for over 10 years. We're in season 12, but the seasons haven't been like full years. So it's been really just kind of like I think we did the first three years. We did like 167 Sundays in a row, which was kind of like. You know, this all happened accidentally for me. I just, one day I woke up and YouTube was like, you can stream now.

6:38BubblemanAnd I was like, what does that mean? And so I just turned the show on and I called it Hash Church and I did it 167 Sundays in a row.

6:48SpeakerThat's what it's about. That's what it takes.

6:50BubblemanRight? My wife pulled me aside at one point. She's like, seriously, like, what the fuck are you doing? Like, what is this?

6:57SpeakerCommitment.

6:58BubblemanBecause she was just, she'd see me stressing out on like Sunday mornings. We might be in Jamaica. We might be in Europe. We might be somewhere. And it's nine o'clock on Sunday on the West Coast. And I got to get, I got to get to work. How are you doing, Dr. Mark?

7:13SpeakerYou're muted.

7:15BubblemanYes.

7:17SpeakerCan I take a dab? Am I allowed to take a dab?

7:19BubblemanYou should take a dab. I've got my Puffco right here, so I'm about to take a dab as well.

7:23SpeakerI'll do my Puffco.

7:25BubblemanWe can hear you.

7:26SpeakerYou got to put headphones in though, Dr. Mark, because otherwise you're going to get feedback from us on the speaker.

7:32BubblemanShe's not telling a fib. She's not telling a fib, Dr. Mark. Or just keep your...

7:39Dr Mark ScialdoneI'm sorry, man.

7:41SpeakerOr you got to mute, but then you can't hear.

7:43Dr Mark ScialdoneI'll just mute myself. Hold on. Yeah.

7:46SpeakerOkay. And then chime in, I guess, when you... Okay. All right. We'll take that.

7:50BubblemanWell, listen, why don't we start with a little... I was going to kind of get you to do a little introduction, but maybe my first question for you, Vanessa, is a little bit of an introduction. You can obviously start before this question, but kind of my first overall question was like, You know, telling our audience how you first got into cooking with cannabis and what your kind of early experiences in the kitchen was like.

8:14SpeakerI think your audience will really like that. So, I mean, I started cooking when I was three. I can grab a photo of me as a little kid. It's what Italian grandmas do with young kids. They put you in front of the pot. They go, here, stir. Because then you're not... Lauren Ruffin, Cousin Chaos Around the House. So that's what they did. My grandma was like this, this little girl has the same brain as me.

8:39SpeakerI'll put her in front of a pot and she'll stir. Now it's really like just come growing up in an Italian home. I had a real affinity for cooking. And then my mom kind of let me know that you can make edibles because my uncles are big stoners, RIP Uncle Harold. But my uncles on Kauai were big stoners. And when she'd go to visit them, they made a big batch of brownies, put it on the table, didn't tell her.

9:08SpeakerShe's just as bad as I am about sweets. So she ate the whole plate. And she's like, Vanessa. Don't mess with edibles. Did I listen to that advice at all? No, obviously not. All I heard was, whoa, you can put weed into food? That's cool. You know, I didn't know you could eat it. I thought you had to smoke it.

9:27BubblemanWell, I love that you have, I love that you had skunkles and more than one because that's amazing. I also love that you're Italian because that is genetic memory. That is something else when you're in the Italian family and you get put in front of the pot of sauce. You just start doing this. You're like, what's going on?

9:46SpeakerYou just know what to do because and I never realized it. If you watch kind of like people who grew up in really wealthy homes who didn't like cook a lot. If you see them in the kitchen trying to cook, there's kind of this timidness about it. And you can't be timid in the kitchen. You got to go after it. But you don't get, it's just like sports or anything that you do a lot, like dabbing, right?

10:08SpeakerI'm sure the first time you dabbed, you were like, what the fuck do I do with this? Like, how do I, what do I do? How much do I dab?

10:14Dr Mark ScialdoneSauce, not gravy, right, Vanessa?

10:17SpeakerHey, well, you know, depends on where you are. I'm from, I'm from the West. Oh, look at that shit. So that, look at that. I've got some, I've got...

10:26BubblemanYou got to go pretty close. You got to go pretty close. And then maybe your camera.

10:30SpeakerI got to close my eyes. I can't get my eyes.

10:33BubblemanYeah, sometimes if you put your hand behind it too, it'll kind of show a clear day. Yeah, Italians are not timid in the kitchen for sure. They own that shit. And it might just very well be one of the reasons why Italian food is... The best food in the world. Like, I will say.

10:49SpeakerThey're a little bit, but they're a little kind of crazy about it. A little. Totally crazy. Have you ever seen them in the comments? Like, Italian Italians. Not Italian Americans. Yes.

10:57BubblemanItalian Italians. 100%. You put the onions with the garlic. Why you put the onions with the garlic?

11:03SpeakerToo much onions. We don't eat these onions. Why? I can do that. I'm Italian, so I'm allowed to make fun of my people, right?

11:12BubblemanWhatever happened, I was so good at imitations and making like, you know, imitating accents when I was little. And then and it was funny. You know, it was I grew up with Filipinos and Indians and Italians and like all different people. We all had different accents. Well, it's like. Now it's considered mean. And I'm like, damn. In fact, Italians may be the very last accent you can do.

11:34SpeakerThey kind of do.

11:35BubblemanWithout being called like, hey, man, what are you doing?

11:37SpeakerBut you know what? I found that movie Nona's, I found it kind of offensive. I was like, bro, we're not this. Like, we're not like this.

11:45BubblemanI didn't see it. That's, what's his name? The tall guy.

11:50SpeakerWhat is his name? What's the main character? Was it Vince Vaughn?

11:52BubblemanVince Vaughn, yeah, he's like 6'5". He's like 6'5 or something.

11:56SpeakerHe is tall.

11:57BubblemanHe's very tall. He's very tall.

11:59SpeakerThat probably got him very far in life. So anyway, back to the story. I get distracted easily.

12:06BubblemanNo problem.

12:07SpeakerSo always cooking, went to Berkeley. Guess what's at Berkeley? A lot of weed. Hey, you know, you walk down and other things, obviously. I was I was once I found cannabis, I was like, this is my shit. This works for me. This makes me feel normal. It makes me feel happy. It makes me want to eat food. All of these wonderful things. I really honed in on that.

12:31SpeakerI was like, this is my jam. I don't care about alcohol, really. All I do when I drink is like throw up. So what's the point? And Weed, I just like, it just really worked with my body. So I was like, okay, what are they? It was Prop 215. I had my recommendation. I went to the shops. I looked at what they had. Wasn't much on the shelves.

12:53SpeakerIt was like snickerdoodles, brownies, triple X. Right. No, nothing stale because cookies and brownies go stale. So I was like, cool, I'm going to make some nice, fancy edibles. And a friend of mine, I worked at this clothing store, very fancy clothing store in San Francisco. I'm a good saleswoman. And he was my manager, but had a friend up in Humboldt who cultivated. And she goes, hey, we went up to see her.

13:21SpeakerWe like, you know. We became friends. And she was like, here's a big bag of cold water hash. Blue dream. I was like, cool. Like a lot, like a hundred grams. You know, I was like, what the fuck do I do with this? I was like, well, how much do I use? And she's like, I don't know. Just figure out what to do with it. Cause it was kind of like this byproduct, right?

13:40SpeakerLike people, the people who were smoking hash and the people who were dabbing, they were kind of like, They were really edgy, you know, and so it wasn't as common as it is now. There was no cute little e-rig to boop to boop in, you know what I mean?

13:57BubblemanDude, you got the red one too.

13:59SpeakerI know.

14:00BubblemanI asked James yesterday for a red one. He says, oh, that's a tough one, man. That's super rare. So hold on to that one. Yeah.

14:07SpeakerOh, okay. I gave my friend one and she broke it. That's good.

14:09BubblemanWhy is it rare?

14:10SpeakerI don't know, man.

14:11BubblemanThey didn't make a ton of them.

14:13SpeakerIt's like Beanie Babies, Mark, you know?

14:14BubblemanThat's how rare works, Mark. Right. Can you guys hear me? Is my microphone working?

14:20SpeakerYeah, we can hear you.

14:21BubblemanDude, you sound amazing, bro. Thank you. This is like the first time Dr. Mark's ever put on headphones. And he has a professional microphone. I've seen him with these little earbuds that don't work. He's holding the button.

14:33SpeakerNo, you got to have like, you got to have headphones and you got to have, I've got a Rode mic on that I've connected to my Rodecaster, but you can, oh, device not found. My device is off. You know what I have? I have the proxy too. I have the proxy wizard.

14:51BubblemanSo you got 100 grams of Blue Dream Bubble.

14:54SpeakerYeah, I got a bunch of bubble hash. I didn't know what to do with it. So I put like, I don't know how many grams, at least eight grams into a dozen cookies, right? Because I was, she gave me 100 grams. I was like, well, what's eight out of 100? That's only 8% of this giant bag. I didn't realize she gave me enough doses to like, I couldn't get through it.

15:15SpeakerThen she eventually gave me a pound of cold water hash and I was like, dude, this is going to go bad by the time I get through it because I was just a little chocolate. I was just making chocolates. I was just making my caramels, making chocolates. I didn't even know what decarboxylation was. I just knew if I put the hash, this was 2010.

15:36SpeakerThere was no like Reddit on decarboxylation. And so I knew if I put it in the oven for a little bit and let it bubble, it would feel stronger.

15:47Dr Mark ScialdoneDidn't Alice talk about this? Alice Toklas in her book?

15:51SpeakerNo, I don't know if she talks about decarboxylation in her book.

15:54Dr Mark ScialdoneWell, I think she said you have to put it in the oven or else it doesn't get activated. I don't think she used the word decarboxylation. Anyway, go on. I'm sorry. I think there was kind of like, it was general lore that it had to be cooked.

16:09SpeakerListen, people still to this day think you have to spend eight hours infusing butter, okay? So there's all sorts of like, Lore about this plant. Why? Because it's not studied. So we wasn't definitely back in 2010 was had a lot less information online for us to glean. So I was like, I'd go to the bookstore, I'd look at cookbooks and there really wasn't much out there. And then I just started experimenting.

16:39SpeakerAnd guess what I found out? Eight grams into a dozen cookies is a little too much. Yeah. Maybe a lot of too much because the walls were melting. I was not in a good place. I was not.

16:52Dr Mark ScialdoneHow big were the cookies?

16:54SpeakerThey were snickerdoodles. So and like I ate a couple of them because I was like, these are good.

16:58Dr Mark ScialdoneYeah, like a four or five gram cookie.

17:01SpeakerWe'll think, okay, so if I put eight grams, let's say on average hash is like usually around 50%. There's always some loss. So let's say 400 milligrams per gram of hash, 400 times eight, four times eight is 32. So 3,200 milligrams into a dozen cookies, 3,200 divided by a dozen.

17:25SpeakerWould be, it's probably not that bad, but when I had, I wasn't like I am now dabbing all the time. No, 266 milligrams is, that's a, that's a fucking, that's, that's big.

17:35BubblemanThat's a massive dose.

17:37SpeakerFor someone like in college kid, who's never really You know, not dabbing all the time. Not that I think smoking really equals having a high tolerance with edibles.

17:49BubblemanI honestly have had this for a long time. And I know you can build an edible tolerance by eating a lot of edibles. But I truly feel that there are people who metabolize very slowly and they can eat large amounts. And then there are those of us who metabolize in an instant.

18:06SpeakerYeah.

18:06BubblemanWhich I know that because when I first took a Tylenol 2 and basically had an overdose, the doctor was like, yeah, you metabolize really fast. You probably can't take painkillers because my liver.

18:19SpeakerIt goes through too quickly for your liver to filter it out.

18:22BubblemanI feel it all, right? I'm like, ugh. So yeah, it is what it is. But you smoke a lot. I smoke a lot.

18:33SpeakerYou know what I mean? Like the way I smoke. I love the emphasis on that.

18:37BubblemanThe way I smoke is definitely if tolerance was built through smoking for edibles, I would be able to eat a couple hundred milligrams of edibles. And I'm I really max out at 30. I took a 60 recently on a flight home from Montreal. I got so high. I called my buddy. I'm like, dude, what the fuck? And he's like, well, I told you it was 100. I'm like, what?

18:58BubblemanYou told me it was 60. He's like, no, no, it was 100. So it was like the first time in a very long time. On a plane, 100 milligrams is not good.

19:06SpeakerBecause you can't go, you're on this tin can going, not that it's tin, but you're in this like metal tube going through the air. You're already, I'm thinking about that. I'm like, I'm going through space right now. This is not space, but you know what I mean.

19:17BubblemanSo do you feel the popularization and the mainstream growth of edibles is directly linked to extremely low doses?

19:28SpeakerDo you mean like since they've been booming so much lately?

19:31BubblemanWell, just like you see, like when I first started mushrooms, we were eating five grams dried. That's what Terrence McKenna told us all to eat. And now there's this huge push for micro dosing. And it's so mainstream and so massive. That was definitely Michael Pollan was a big part of that. Absolutely. In his book, How to Change Your Mind. But I just wonder, you know, it seems that like for me, when I'm, if I were to say have an evening with a chef and an edible evening, I don't think I would make anything more than like one milligram.

20:05SpeakerThat's honestly, that's my, that's my cookbook, how to eat weed and have a good time.

20:10BubblemanOkay. So this is, this is the mentality you're on.

20:15SpeakerIt depends on your dose. Everyone has a different tolerance, right? You would assume because you smoke so much, you could eat a lot, but you can't. So you need to give people options because you don't know this little, some little old lady could plow down 500 milligrams and like go about her speed walk around the lake and feel nothing, right? But some big football player, you give him two milligrams and he might be on his ass.

20:40SpeakerSo I think when you're entertaining, it's really just understanding. And this is why I don't give medical advice online. People like to talk about bioavailability. And I'm like, I can't even guarantee you'll get high, let alone how high you'll get, right? Because everybody's metabolism is so different. All of our bodies are so different. And microdosing allows people... To just test the waters a little bit. Instead of like going and doing an ice plunge, just like, just put your little toe into a chilly lake.

21:14SpeakerHave a little taste. Just a little taste. It doesn't need to be a baptism by fire now. It's like you can have a little gummy and go about your day. Now, I eat 100 milligrams and I just got my hair done yesterday on 100 milligrams. Damn! That was a good time for me.

21:30Dr Mark ScialdoneOh my God.

21:31SpeakerI don't know. I think I eat them so often because I'm cooking with it.

21:34Dr Mark ScialdoneIs that when you thought Hash Church was on Monday?

21:37SpeakerYes. That's what I was trying to tell you. I was like, bro, give me a break. Cut me some slack, please. I'm on 100 milli right now. Do not expect me to know even what day, what month, what year it is.

21:47BubblemanYeah. 100 milli is a lot. I will say this. Before you wrote your book and you were just talking to people about edibles, were you surprised that every single group of people has a brownie story?

22:01SpeakerI mean, no, because everyone, everyone does. And a lot of people have a cookie casualty story where it's like, hey, I had a bad time on edibles. I don't touch edibles. Like if you talk to Seth Rogen, he doesn't touch edibles because he had a bad time on them. And I feel it makes me sad because I'm like, shit, 11 hydroxy THC has all of these benefits that...

22:25SpeakerYou know, like it lasts longer. It can feel stronger. It's all over your body. So it's really good for pain management or any anytime you want to be high for an extended period.

22:38BubblemanWell, it's medicine, you know, like that's when inflammation is reduced. That feeling. So go ahead, Mark.

22:45Dr Mark ScialdoneSo let me let me let me try to break down the science and what we know, which is that There's sort of two different parts of the endocannabinoid system, right? There's the endocannabinoid system that's part of the brain signaling system that's tied into dopamine and tied into a lot of other kind of processes that are happening in the central nervous system. And you being a big... Smoker and those of us who consume by smoking, we're acting on the CB1 receptors that are in the brain, right?

23:29Dr Mark ScialdoneSo when you eat an edible, you're completely going to what's called the peripheral organ. Endocannabinoid system, which is more CB2 than CB1 receptors. And those are located all throughout the body. In fact, they're a very central receptor on things like T cells and all kinds of cells that are around the body. So when you eat an edible versus taking a dab, You're delivering a completely different way.

24:09Dr Mark ScialdoneAnd the other thing, and you know this, Vanessa, is that when you take something into the stomach, the stomach is a low pH environment where, yeah, chemistry happens, metabolism starts to happen. Then when you go into the liver, It's a very oxidizing environment, right? What the liver's trying to do is it's trying to process some of the foods that you've eaten and work them into the biochemical building blocks that the body needs.

24:39Dr Mark ScialdoneBut also it looks to basically get rid of toxins. And like even when you take like an FDA approved drug, like if you're on diabetes medicine or a All those things that go into your stomach ultimately get metabolized in the liver. And now you have something called PKPD. You've maybe heard this before. PK stands for pharmacokinetics and PD stands for pharmacodynamics. And so that has to do with.

25:10Dr Mark ScialdoneThe metabolic profile of what you've just eaten. So like you said, when you eat something that's got Delta 9 THC or even Delta 8, that gets converted into 11 hydroxy. While it's known that 11-hydroxy is a much more potent ligand for CB1 receptors, it's acting on your peripheral cannabinoid system, which is your CB2 receptors, which is all throughout your body. That describes the incredible body high you get when you ingest an edible, right?

25:46Dr Mark ScialdoneThat's why 30 mg could knock you back in your plane seat, Marcus, is because You're not taking 30 milligram, 30 milligram dab. You're taking 30 milligrams into your digestive system. Now what I always tell people with gummies is, And I don't know if you say the same, Vanessa, which is that you can get sublingual delivery if you keep the gummy in your mouth like a cough drop or like a cough lozenge, right?

26:14Dr Mark ScialdoneSo if you suck on it in your mouth, yeah, some of that first metabolism happens in your saliva. So your saliva has enzymes that will start degrading and breaking down compounds. Hydrophobic compounds like the cannabinoids. I mean, Vanessa, tell me if you haven't seen this, right? You know, someone who tries to load up weed with just way too much butter. And now when you take a bite of that brownie, you could feel the film just building up all around your mouth because there's so much of, I don't know, whether it's distillate or extract, whatever, whatever you put in.

26:57SpeakerLike they super dose it?

27:00Dr Mark ScialdoneSure. I've seen even people just spray distillate onto like gummy bears or sour patch kids. You'll see a sour patch kid and it's got some brown spray on it. Somebody just basically dip packed these sour patch kids. And now if you try to take that Sour Patch Kit, now you get to distill it on your teeth. It's gross, right? But a properly formulated, and in fact, there is something I'm telling you, I was super skeptical about the whole nano emulsion, micro emulsion, liposomal thing, but I could feel it myself that even like in a 10 milligram drink, Halfway through that drink, I could start feeling a buzz.

27:48Dr Mark ScialdoneAnd that's because there is an increase in bioavailability because of the liquid type of formulation. Well, these nano and micro emulsions have the ability to basically get through cell walls.

28:02SpeakerHow are they like, can you explain that to me? Because I hear it and I've heard it like we had it on Bon Appetit when they first came out, you know, they, Jason would come up with like, this is the new shit. And he'd be like, this is water soluble tea. And I'm like, what are you talking about? And then a month later it would separate. He'd be like, this is the, this is the nano, you know, and I'm like, I hear these things and then I want to know more about how that's possible.

28:29Dr Mark ScialdoneNow, Vanessa, you opened up a can of worms because this is how we know each other, right? Through our mutual friend, Jason Pinsky. Sorry, I snored. No, it's all right. I said to Marcus, I'm like, hey, maybe she'll have some dirt on Pinsky. No, I don't. Like the universe needs more dirt on Jason Pinsky. So, Vanessa, for those of you who don't know, Was the person on Bon Appetit for how many seasons did that go?

28:59SpeakerThree seasons. Well, it was online before, and then we did two seasons of the dinner party show, and then we did a season of the cook-off with Be Real, which was really cool. I know people got all upset about it, but they can call their moms about that and tell their mommy.

29:15Dr Mark ScialdoneAnd Pinsky's role on that show was to populate.

29:19SpeakerCannabis producer. He got all the brands. He knows everybody, man. He knows. You can't deny it, Mark. You can't. You can't.

29:27Dr Mark ScialdoneHe would just get free samples from everybody that he palled around with. And so he had this war chest of, you know, because he was a high times Cannabis Cup judge and just somehow got all these free samples. So when they put that pantry together, You know, he didn't produce anything that was in that pantry, but those pantry items were all basically probably.

29:51SpeakerWell, they were, no, no, they were, people brought them. Yeah. Reps. Well, they wanted to have their stuff on the show, right? Yeah. But we didn't have, the producers don't have those contacts. I know it seems like a really kind of nonsense job, but being a fixer is like having contacts, having networks. You can say what you want about Jason Pinsky. I won't get into that. The guy knows people.

30:14SpeakerAnd he's passionate about this plant.

30:16BubblemanHe certainly knows how to get in with people because when I met Jason Pinsky, I thought he was a cameraman. I was in Barcelona and my friend and I were filming and he brought this guy and I was basically talking to him like a cameraman. But he's like making side deals and he's talking to everyone and grabbing contacts. I'm like, bro, what the fuck are you doing right now?

30:36Collin PalmerAnd I was like, you're the cameraman.

30:38BubblemanHe's like, he's like, I'm not the cameraman, dude. I only did this so I could be here. I'm like, well, I literally said, who the fuck are you? And I just remember this. Yeah, literally, I'm Jason Pinsky. And I was like, we kind of had a little bit of one of these because I thought I was a cameraman and he was acting like a Pinsky.

30:58SpeakerNo, he's a Pinsky acting like I learned. I learned afterwards.

31:02BubblemanI'm like, OK, I get it. This is and that was just one of his ways of getting in. He learned he met so many people by doing that. I was like, oh, yeah, I could see it.

31:13SpeakerMake it big. And not that he's faking it. He got off of opioids with cannabis. Right. Like his story is is interesting.

31:20BubblemanTotally.

31:20SpeakerHe's a strong personality as someone with a strong personality, too, who's highly opinionated. I respect that. If you got gripe with with Pinsky, you know what?

31:31BubblemanI only met him the one time. I only met him the one time. I actually like it was quite something because people like, oh, no, no, no. It's like he's a good dude. I'm like, oh, I'm sorry. Like, fuck, I thought he was someone we hired to be a cameraman. Tell me next time that it's like this dude who's like he's going to be introducing himself to everyone.

31:48BubblemanHe's going to be getting numbers and business cards. And because, you know, when you hire a cameraman. You're kind of like, don't do that.

31:54SpeakerIt's supposed to be a fly on the wall. Yeah, they're not supposed to really be.

31:57Etienne FontanIt's all in the glasses, ladies and gentlemen. It is.

32:00BubblemanMagic glasses. This might have been pre the glasses. It was pre the glasses.

32:05SpeakerThe glasses came with Bon Appetit. He really like.

32:08BubblemanRight. My experience came pre those glasses. Those glasses are like 1948 Jewish movie producer.

32:15SpeakerYeah, exactly.

32:17BubblemanLike that is like to the team.

32:18SpeakerAnd that's how he felt because he was stepping into this role as cannabis producer. He's like, well, shit, you know, I better look the part. They definitely looked amazing on him.

32:28Dr Mark ScialdoneI can say that.

32:29SpeakerI get it. I get it. Respect.

32:31Dr Mark ScialdoneYeah. Chloe gave him the award a couple of years ago for being the king of king of cannabis, the self-anointed king of cannabis. I always thought like the perfect role for Jason would be Thank you for joining us.

33:06Dr Mark ScialdoneBut he's basically the target of Adam Dunn memes that if you want to check out Adam Dunn's collection, go to pinskismybitch.com. Oh, no. Oh, Adam.

33:20SpeakerThat's so mean.

33:24Dr Mark ScialdoneIt's all tongue in cheek, Vanessa. He loves it. He loves the PR, you know.

33:29SpeakerAny press is good press, right?

33:32Dr Mark ScialdoneYes, in that kind of way.

33:34BubblemanWell, I'll be honest, when I went on the page, I was like, is this Jason's page? Like, I thought it could be his page. And then you were like, you were like, it's Adam Dunn. And I was like, oh, my God. So you know that if it's Adam, at least it's not done with malice. It's tongue in cheek. It's tongue in cheek, but it's like Adam's tongue in cheek is like, whew.

33:56Etienne FontanYeah. Be vicious at times.

34:00SpeakerBut that's because, you know, we love you, right?

34:03BubblemanYeah.

34:03Etienne FontanAbsolutely.

34:04Dr Mark ScialdoneSo anyway, that's how Vanessa and I know each other. So I think Jason had hooked us up around this whole decarboxylation issue.

34:13SpeakerIt's with the book, because I started writing, researching for the book.

34:17Dr Mark ScialdoneRight, right. And you sent me some data and I looked at some data. And yeah, so you paid for this out of your own pocket, right?

34:24SpeakerI took my book advance, right? And people will, I had some asshole cook trying to shame me about taking my advance and investing it in my book. I was like, I don't really know what else you're supposed to do with it. But I doubled down on myself, on this plant, ran over 200 lab tests with Encore here in California. One second.

34:44Dr Mark ScialdoneRight.

34:46SpeakerLooking at infusion rate, I wanted to know how long does it take to infuse butter? How long does it take to infuse coconut oil? How long does it take to infuse grapeseed oil? How long does it take to infuse cream, milk, alcohol?

34:57Dr Mark ScialdoneAnd what did you find?

34:58SpeakerIt doesn't take very long. Hashmakers, what are we after? We're after the trichomes. We're after the resin. We're not trying to get into the cellular walls of the plant and extract the chlorophyll. If your butter is dark green, you're doing it wrong.

35:13BubblemanSo are you extracting flour instead of hash?

35:16SpeakerHi, you know, there's no extracting hash. You just got to decarb it and whisk it into a warm fat. You already did the work for me. Thank you very much. I love you. When I realized that, I was like, oh my God, I don't have to do infusion. I don't have to, because what are we doing when we take flour and we put it into butter to make canna butter?

35:34SpeakerWe're trying to wash off the resin, but we're using butter instead of butane, instead of ethanol. I mean, you can use alcohol. We're just using other solvents. That are that cannabinoids are soluble in. But we eat these salt. We eat butter. We eat coconut oil. Right. Right.

35:52Dr Mark ScialdoneAnd the fats are the same as other fats in plants as well. Why would Mother Nature make a different set of fats for cannabis? But I guess so. The important aspect is, is that concentrates kind of changed infusion, right? I mean, Exactly the point you were just raising, right? So the fact that now clean concentrates of, you know, whole plant concentrates, like you say, that aren't green.

36:24Dr Mark ScialdoneYeah. If your can of butter is green, you're doing it wrong. I remember thinking, you know, yeah, I'm looking at these recipes. We're like, oh, we put it in a crock pot for six hours. It's like, wait a second. When you get your hands sticky from walking through the grow and You wipe it off. You could wipe it off instantly with alcohol. So there is no match for those solvents.

36:46Dr Mark ScialdoneSo any of those solvents immediately dissolve the cannabinoids. Now, the decarboxylation rates are a completely different thing, which is why... I think it was important that you did that and it's important that you're publishing that in your book because now people can standardize their process by which they would do decarboxylation because they don't always have the test results that you had. Thank you so much for joining us today.

37:15Dr Mark ScialdoneWe'll be right back.

37:43SpeakerIt's it was the point of it wasn't to you can't pinpoint if you're if you're if you're decarbing a gram of flour versus a pound of flour it's going to take a different amount of time you know like there's all of these variables within the process but I can say to you, using these variables, here are, here's what I set. Here are the standards. I decarbed 3.5 grams at this temperature in the oven.

38:12SpeakerHere's how I did it. And these are what my results showed me. So if you want to try to replicate that, you can, and your results should be pretty similar. But like you said, there's so many, does your flour have CBGA? Does CBGA decarb differently at a different rate than THC or CBD or... THCV, like there's so many variables with cannabis. I think what I was looking at is at what point do we really start to see CBN?

38:40SpeakerHow hard, I want to explore that more is how hard is it to get CBN? And something I want your opinion on Dr. Mark, I was looking into CBN and I even say this in my book and I probably will change it. We've been pushing it as a sleep aid and the research is not there that there is a special mechanism. Oh, it is now. There is?

39:02Dr Mark ScialdoneOh, yeah, yes, yes.

39:03SpeakerBecause there was one study and it was like placebo and I was like, shoot, I don't want to tell people this is good for sleep if there isn't good research.

39:11Dr Mark ScialdoneYeah, no, last year there was a clinical study that was carried out with people and it was a double blind study and they showed... Thank you so much for joining us.

39:34Dr Mark ScialdoneGod, I want to say it was probably the company that's providing CBN. So Bay Medica and some of these other, yes, I can send you that study.

39:45SpeakerI'd be so curious because I really try to stay away from giving advice that's not substantiated. But, you know, I do, you know, CBN, regardless, it's less potent, it's less potent than THC.

39:58Dr Mark ScialdoneYes, less psychoactive. But yes, it definitely has this effect. It has an effect. On sleep.

40:05BubblemanYou're in the cannabis industry, Vanessa. You can absolutely say all sorts of things that are completely false. I don't know if you're familiar with our industry.

40:13SpeakerNo, it drives me crazy. We're not on TV.

40:15Etienne FontanThere's no disclaimers here. It's okay.

40:18SpeakerThey can say whatever they want on TV, too. Haven't you heard of CBS?

40:23Dr Mark ScialdoneHey, she's trying to sell a book here. Wait, is CBS another cannabinoid? Wait, wait.

40:29SpeakerProbably at this point.

40:31BubblemanSo here's a question for your book. Are you are you a lot of the people that I've seen? Not a lot because there's not a lot, but a few people that I've met over the years that do these sort of dinners and such. They'll do a nice, beautiful meal and then they'll infuse all of the sauces so that the meal itself. Have you done anything like that or do you just go right in and infuse everything?

40:52SpeakerThe meal. No, I talk about this in my cookbook too. Sometimes having things on the side that are infused, because what do you want to do when you're high? At least I do. I want to eat food and I don't want to be counting my milligrams while I'm eating all of Lauren Krznaric, MD, The, you know, all of the rest of the food on the table. So I think it's good to give people ways to kind of tap out.

41:17SpeakerBecause like we said at the beginning, everybody has a different tolerance. So if you if you put it as a condiment, then someone can say, you know what, I've had too much, I'm not going to do anymore. Or if you have a real Thank you for watching.

41:55SpeakerI try to plan it out. Drinks in the beginning is good because you get that sublingual with a drink and also it's liquid. So there's not like there's not much for your to go through, right? It's just going to splash right in there. And then appetizers if people want to start off, but usually the main course, I think it's better if it, in my opinion. Now, if you go to a party, you've got a bunch of people who have a thousand milligram tolerance, like, yeah, fuck them up.

42:26SpeakerYou could do that with a drink though. You know, like you could just knock people out with the first, first thing and go, and then everybody's super baked and, and you've got all this food that doesn't have any, I don't know. What do you guys think?

42:39Dr Mark ScialdoneHey, Vanessa, I have a question, though, and it relates to this, which is that when you guys were doing the show, like, did you have kind of like a pre-production meeting to talk about the meal and talk about exactly what you're talking about? We don't want to, like, put it... Mark. Mark. No?

43:02SpeakerI mean, we would have our menu meetings on camera, right? So everything was on camera. So when you're doing stuff on camera, like I've got producers in my ear telling me, like, go big or go home. So that was kind of our other than the Mother's Day episode, which we only use CBD. We dose pretty heavily. And I would try like this last episode we did just for the web for 420 last year.

43:30SpeakerWith Be Real, I had more control over how much people got dosed because I could say, don't decarp, you know, I just have more of an understanding of what's happening during the cooking process than I did 10 years ago when that show happened.

43:44Etienne FontanDid you also pre-interview the people to kind of figure out what their level of dosage?

43:49SpeakerNo, there was not. I wish we had that kind of, it was supposed to be a web show. I was supposed to be a food stylist and do like one segment on chocolate. And then they realized like, oh, she knows a lot of chefs in Los Angeles because I wrote for Time Out LA. I wrote for Resi. I wrote for food publications. I was really in the food world.

44:11SpeakerAnd I made edibles like the edibles were my side gig. The edibles were like what people knew me for, like on the DL, you know, like you could get hash chocolates from me and then it went and then it was in the press and then everyone knew. So, no, there wasn't really those conversations. And I would ask, like, I'd be like, hey, you know, how potent is this rosin or how potent is this?

44:34SpeakerAnd they couldn't show me any lab testing. So what am I going to go off of? Like, trust me, I would bug Pinsky about it. I'd be like, listen, I can't dose. I was working with the Prop D dispensary by that point. I was working with Cornerstone. So I was at that. OK, it was 2015, 2016. So distillate wasn't like the devil yet. Well, and testing really hadn't.

44:57Dr Mark ScialdoneThey were just coming up.

45:00SpeakerRight. And they told me they're like, you can't use hash anymore because it's too unreliable. You have to use distillate because it's already decarboxylated. And so we can really calculate the dose more accurately. So I knew like, and they give me lab testing and I could look at it and be like, okay, cool. A gram is this many milligrams and I'll put this in this much blah, blah, blah.

45:19SpeakerAnd I could figure out the math. You don't have that. That's like X, right? So like... How do I figure out X? So it wasn't very much. And then we'd be shooting and the producer would be like, we didn't get the shot. And the weed going in the food was kind of, that was the shot. And so if we didn't get it, guess what we had to do?

45:41SpeakerPut more weed. And so we'd have these kind of like, And that's what looks good on camera. It doesn't look good to just, I remember the producers would be like, oh, that's it? Because we do like a gloop of oil into something and be like, okay, that's it? I'd be like, yeah, but that was like 800 milligrams. And they'd be like, okay, but that didn't look good enough.

46:02SpeakerCan you do a bit, you know? And then I'm having, I'm looking at these guests and I'm like, oh, fuck. I would tell people, I'm like, don't, please don't eat too much. Like, be really careful. Like, it is dosed. The pizza party. Oh, God.

46:16BubblemanDo you see a difference making with distillate versus like a live resin or a live hash rosin in the sense like distillate has flavor? Yeah, well, exactly. And then the flavor aspect of sort of Thank you so much for joining us.

46:45SpeakerYou do?

46:46BubblemanYeah, substantially. I was eating distillate for a long time, the gummies. And then when live rosin came out, I was like, I honestly, realiztically, it feels like about a two X, like a five milligram rosin gummy feels like a 10 milligram distillate gummy.

47:02SpeakerDistillate.

47:02BubblemanWow. And then even crazier, my daughter for Christmas bought me two boxes of gummies. My 24-year-old daughter. She works at a dispensary. And she's like, one of them is a sativa. And I'm like, sativa? What are you talking about, sativa gummies? Well, these fucking gummies, you cannot sleep on them. Like, there's just no fucking way. And I wonder...

47:24SpeakerIf that's more like with cannabinoids, like maybe there's CBG, do you know what I mean? Or THCV in those gummies that they're kind of...

47:33BubblemanI don't know because it's such a similar effect as when I puff a haze and I stay up till one in the morning and I can't go to bed. It's the volatile organic compounds that I'm guessing are a part of that. Some kind of entourage.

47:49SpeakerI don't know. I just like, I kind of, I can't... Thank you so much for joining us.

48:11SpeakerIf you look at like the fat content as well, and whether you were fasting, that can impact whether or not you feel an edible or not. And we do have studies on that that say that if you've been fasting, so your bile, like when you're eating consistently, you're producing bile, which helps with emulsion. Hey, that's great. We want to get these fatty compounds worked into our system.

48:37SpeakerIf you're fasting, And then you eat an edible that it's not kind of, you know, your metabolism is in operation. Again, I'm not a medical professional, but from, I think that's kind of the only advice I give as far as feeling an edible more.

48:53Dr Mark ScialdoneSo there's this, there's this company that was at CanMed this year called Zentralia. I think they're from Toronto. I know they're from Canada somewhere and they're using EEG waves. So they have basically a skull cap that you put on and they could actually measure. Somebody being high and you could actually look at the difference between say a vape pen that's distillate derived versus like a rosin vape pen, which has got, you know, full spectrum, full terpenes, you know, everything else that's in there, all the volatile organics that Marcus is talking about.

49:28Dr Mark ScialdoneAnd you could see a noticeable difference. I mean, when you look at the brain waves, you could tell someone is higher on this versus someone is higher on this. Remember that when you're doing an edible, you're not stimulating CB1 in your cortex, right? You're basically engaging your peripheral endocannabinoid system, CB2, all throughout the body. So yeah, it's a different high. But Marcus, maybe again, there could be some kind of Entourage effect that's happening there that you're going to see.

50:02BubblemanWell, listen, I went in as a total doubter. It wasn't like I was like had it incepted into my mind. I was like, there's no way these are sativa gummies. And I ate one at about eight o'clock at night and I was like. I was like, dude, I was cleaning my garage. I was like literally doing the things I do when I puff haze. And so I was like, okay, that was just random.

50:21BubblemanAnd I did it again the next day. And then I started doing them in the day versus the night. And it is absolutely night and day how much energy I have in the high. The other ones, And they're all 10 milligrams, by the way, these gummies. These are Canadian framework, regulatory, like strict rules. Did you want to say something, Etienne? I see you holding up your hand.

50:43Etienne FontanWell, my curiosity is also because I'm not an edibles person, but I was trying edibles. But my question kind of revolves around the sugar in those. Because it's not just the CBD and the THC. I have found way too much. And because I'm not an edible eater, when I eat them, I get jittery from the sugar. I don't get jittery from the THC and CBD. You feel me, Vanessa?

51:08SpeakerI, well, that's my kind of my point is like, there's just so much going on with, with other, okay, we're talking about other compounds found in cannabis. What about the other compounds in the recipe for gummies or other things that you ate during the day?

51:22BubblemanI know the difference between a sugary high and me being blasted out on cannabinoids. Also, the majority of the gummies I ate for the longest time for Thanks to my good buddy Dave over at White Rabbit. We're all sweetened with organic brown rice syrup. They didn't have sugar in them. They also hired a proper food scientist to create all their synergies with their flavor profiles. They're volatile.

51:45BubblemanSo they took the volatiles, they graphed them out, and then they fit them into flavor profiles that just create synergies instead of these weird kind of like, oh, that's not good.

51:57SpeakerLike, yes, I think from a flavor perspective, looking at strains, maybe less for my understanding, like sativa and indica is a little bit kind of like we've, we've spliced and diced them so much. Like we have all of these crosses now. So I kind of look at the strains itself and I really look at the cannabinoids, right? Like THC versus CBD versus CB. I mean, hopefully there's not CBN in your edibles unless you want there to be.

52:26SpeakerUm, It beats melatonin.

52:28BubblemanHey, I don't know.

52:30SpeakerI don't take melatonin. Does it give you a headache?

52:33BubblemanWell, it messes with your sleep cycle in a big way. It really affects your circadian rhythm, and it's not the best. Yeah, yeah, it's not ideal.

52:41SpeakerThailand doesn't allow it. Thailand doesn't like melatonin. I know that.

52:44Dr Mark ScialdoneThere's other issues with melatonin, too. Yeah, so, you know, hi, everybody.

52:49Collin PalmerWelcome, Colin. What's up? Hi, Vanessa. Hey, Dr. Mark. Hi. The Zentralis thing, you know, those products were products that I developed that they tested. And I was a part of that study from the inception of it with our toxicologists at Pax Labs. And what I learned and what I know deeply about those formulations, I never shared with anyone, is that that live rosin is directly a correlation to the terpenes that are there.

53:20Collin PalmerNothing else. That high purity line has... All of that stuff. And I think it's really important for us to be able to be able to be able to be able to be able to be able to be able to be able

53:51Collin PalmerBecause I already knew that in my head. And I know a lot of us out there that work with this plant understand that cannabis diverged terpenes are much more powerful and they have much faster onset and longer onset. And that graph... Showed to a tee and combined that data, that thought ideology with real data for the first time for me. I'd never seen that correlation just like lock because it was like we already knew it.

54:20Collin PalmerI was like, I know that this is this is doing this. It's just the data now proved what we knew. And that was really exciting because from a solventless hash making perspective, We talk a lot about this among ourselves, like how it binds to these receptors much faster, much longer. You have longer onset, to Marcus's point, the more therapeutic effect. And these things are really hard to quantitate and put into data.

54:54Collin PalmerSo what we used is they took the formulations that I'd made For PAX Labs, we had already released. And I already asked because we had these internal discussions about botanical versus cannabis versus terpenes a lot. And I'm always the one that like, guys, cannabis terpenes are the ones. These botanical terpenes, there's just so much to learn. And they're really a toxicology nightmare. So I just don't understand why we keep going down this road.

55:20Collin PalmerAnd, you know, I got when is the far is to go to abstract and have them change the lens and have them actually develop like the actual those same varietals that they have out with removing key constituents that are toxicology, as I call them, toxicology. You know, night terrors, like things that are that are just from a chemical point of view, you should not be inhaling because there's a different thought process.

55:47Collin PalmerAnd I'm not saying abstract is amazing. I want to say that on the record. But there is a difference in toxicology in mindset that I noticed just being in the room. One toxicologist is like, well, they're fine in these amounts. And the other toxicologist is like, well, no, they're just not good to inhale. Right. And these these ideologies are in in the right room or not wrong.

56:11Collin PalmerRight. But in from my perspective, as someone who looks at it from that's foreign to the plant and this is not, there is a clear distinction between right and wrong in my my personal opinion. So what I watched was one toxicologist's request to another to come at it from a we don't want to harm cells. How do we how do we not do that? Thank you so much for joining us.

56:52Collin PalmerThank you so much for joining us.

57:14Collin PalmerAnd I think there's really a big conversation that we had around inhalation and what we should and should not be allowed to use. And that's something that doesn't happen enough. So this... This came about because of these conversations. And then we were trying to quantify and quality the data so we could then talk about it like this and say, hey, we learned that these two things together are factually different, even though they're presented as the same.

57:45Collin PalmerSo that was the premise of it. But it really struck a chord with me because of how much time we spend with this material and processing. There's just a lot that I as a formulator do not know. And when you bring a toxicologist into the preview of it all, it just opened my world up to a world that I just did not, I never had preview to it.

58:09Collin PalmerI just didn't understand. But for the first time in my career of making products, which is weird to say, I had someone to lean on when I had questions, right? That were related to health. Thank you so much for joining us today. I'm so happy to be here.

58:50Collin PalmerCrazy drive to make new things. Be safer, right? Like I was asked to even, I don't even know if I'm allowed to say this, but like, I'll just say like, I was asked to use herbs in formulations and I, having a toxicologist helped me combat to say no.

59:06Etienne FontanNo.

59:06Collin PalmerRight? In other, other instances. To smoke? Yes, to inhale, right?

59:13SpeakerWhat did the toxicologists say about that? Because I see that all the time. They'll mix, like, they'll do mixings instead of a split, have this with rose petals or whatever. What did the toxicologists say?

59:27Collin PalmerPlease do not inhale any of this stuff. And I had already done a lot of work trying things just because I was mandated to try it. And I, again, I'm saying this because I can't be the only one that's been asked to do things like this in the cannabis realm to create new products. And I think that... Sometimes, you know, we, again, the idea of wellness gets baked in, right?

59:54Collin PalmerExactly. To this idea that we're going to create products. Right. As you know, inhalation of these types of herbs are really disastrous to your body. So, But then you'll go out there and there's other opinions, right? That, hey, it's not that, you know, right?

1:00:13SpeakerIt's natural. It's natural. It's all fine. I'm sorry, but, you know, what's it called is natural? Arsenic is natural. I can go, is that cool? Can I give you some arsenic? Because it's natural.

1:00:27Collin PalmerWell, arsenic happens, what? When certain vape pens are designed with certain, you know, materials that are inside of the components. So, But that's fine, right? So again, I guess I'm just highlighting that I've been asked to do some really bizarre things in my career over my time of doing this. And it's just one of many of things that you are asked to do for the sake of wellness.

1:00:51Collin PalmerAnd I think it's bizarre. You know, it's really bizarre that we have, you know, we come into this for wellness and we end up with... You know, with the issues, right?

1:01:05SpeakerYou being a guinea pig. I'm sorry. That's totally unacceptable. Oh, that's true, right? Because we have the whole market right now. We're just trying out. And that's where, okay, I'm going to piss some people off. I know the government is not perfect, but there are some things that I think are beneficial. Like, it's kind of this agreement that we're like, hey, we're all going to pay a bit of money.

1:01:27SpeakerSo some third party people will make sure these businesses aren't doing fucked up things like having their employees inhale Thank you for joining us.

1:01:50Collin PalmerWhen I go into formulation sessions with people, I try to make sure they have like insulation machines and the right stuff, right? Because when you walk in, you start to recognize it's a table with terpenes and a mixer and a homogenizer. You're missing all these tools to understand what your formulation really is and how to get there for commercialization, right? And more like I started off like most people do.

1:02:14Collin PalmerYou start filling stuff and trying it right. That's how I 20 plus years ago making hash was the same thing and just kind of snowballed into a career somehow. So I think that when you don't have All the tools, you know, you're left with trying. And I think a lot of companies out there are filled with tables of young individuals that are just ripping pens that have too many terpenes in them or whatever, to your point.

1:02:42Collin PalmerAnd Thank you so much for joining us.

1:03:05Collin PalmerYeah.

1:03:05SpeakerBut what did the toxicologists say as far as like, how does it impact your body? I'm sorry, I don't mean to ask so many questions.

1:03:13Collin PalmerI can't. I don't want to speak on their, their reports, because it's just not my place to do that. But I can. All I can do is, is I'm trying to be careful because I don't want to say the wrong thing. And then on top of that, I don't want to reveal who it is, because it's not fair to me to do that. But um, You know, so.

1:03:34BubblemanThrow them under the bus.

1:03:36Collin PalmerNo, because they're wonderful people. Like, look, I'll just say this. Are they?

1:03:41BubblemanNo, because I mean, she called it out.

1:03:43Collin PalmerShe's like, you can't do this. Like, she is awesome. And she did save me time and help me, you know, you know, stand up to people at the time. This is a long time ago, right? This is before I think any of us really all of us like we were. I was a very young guy, right? And I'm trying to impress people and do the right thing at the same time.

1:04:05Collin PalmerIt's hard. You know, you have to you have to stand up for yourself. And most people do not know how to do that.

1:04:10SpeakerYou know, so I think that's where I feel. I'm sorry, Colin. I just feel like this like like I feel upset for you because, yeah, you were young. And like I know she didn't know either. Like we were all just figuring things out. But she was profiting off of that. Right. Like off of naivety and just your your eagerness. Yeah. To please, right? Which I totally understand and can empathize with.

1:04:41SpeakerI'm sorry, we don't have to get into a therapy session, but hey.

1:04:44Collin PalmerNo, I mean, we basically stopped it before it went to market, right? And it was just the fact that I spent any time on that ideology and I can't be the only one that has been brought into the room that's like, hey, what if we tried this? There's other people that are doing these things.

1:05:00SpeakerI've seen it. I've seen people. I've been into those rooms where it's like terpenes everywhere.

1:05:07BubblemanTerpenes everywhere. I can't even breathe in those rooms. Get this. I'm so bad. I hold my breath when I walk down the hallway by one of those rooms. I don't breathe. I'm telling you for real. Because if I do... It's breath work. Oh my God, dude, it's so fucked up how sick I feel for like 20 minutes afterwards.

1:05:27Etienne FontanThose large department stores going by the perfume section, you hold your breath. I hold my breath through the perfume every time. Because the Ola factory raping that happens is just terrible.

1:05:36Collin PalmerI used to walk by the body shop in New York City all the time. And there was a moment when I'd be like, I was in the lab once. I was like, man, I must be like the guy that works forever in the body shop. Like, it smells like some weird candle all the time.

1:05:50SpeakerAll the time.

1:05:51Collin PalmerDude, I'm always blown away that those people seem unaffected.

1:05:54BubblemanThey're just in the room. They're just pouring bottles of terps. I'm just like, what are you doing?

1:06:01SpeakerWhat's like when you live, like you go into, if you smoke cigarettes and then like you don't smoke cigarettes, you go into someone's home. Like, do you know what I mean? The person who smokes the cigarettes doesn't smell it. Or like weed, you know what I mean? Like we don't think we smell. People can smell us.

1:06:18Collin PalmerIt smells. It's true.

1:06:20SpeakerWe're loud.

1:06:21Collin PalmerBut I, you know, they say the Zentrella thing, like I think that was really an important piece for, um, For science, just in general, because we got to use unique technology to better understand product that had been on the market. And, you know, it's really interesting. We can't hear you, buddy. Mark. Mark's not used to muting.

1:06:46Etienne FontanYeah, you may have to check your settings. Oh, that came out loud. Nope, nope, nope. Check your Zoom settings.

1:06:52BubblemanZoom will totally switch out your mic with your headphones.

1:06:55Etienne FontanI hear you, Mark.

1:06:57BubblemanOh, he was muted. He's there.

1:06:59Dr Mark ScialdoneCan you hear me now?

1:07:00BubblemanWe hear you.

1:07:01Dr Mark ScialdoneHow about now? Yep. I'm good now? Okay. No feedback. So, yeah. So, Colin, exactly right. Formulation aside, I Feel Your Pain, they could now measure statistically psychoactive effect level, right? So, this is all kinds of different effects, you know, or all types of different applications. You could... Thank you for joining us.

1:07:39Dr Mark ScialdoneIf you're looking at something like live rosin, which again, congratulations, if that was your live rosin, it seemed to work and you could see it in the data itself, which is great. So I guess back to the original premise, could we use this? To probe what Bubble Man was saying, which is that these sativa gummies give him this elevated thing. But again, now you're not really getting it in the mind, but you're getting it in your body, right?

1:08:13Dr Mark ScialdoneAnd so I don't know like how engaging the body's endocannabinoid, the peripheral endocannabinoid system might have some kind of feedback mechanism For the central nervous system, endocannabinoid system, which is going to affect the EEG measurement, right?

1:08:31SpeakerWhen you eat animals, none of it passes the blood-brain barrier? Like none of it reaches...

1:08:37Dr Mark ScialdoneYou know, I would think it really depends on the edible because, again, like what happens in the liver when these things are oxidized is they form polar functional groups on the molecule that start to impede its ability. The reason why Marcus gets high when he rips a dab or when anyone rips a dab, not just Marcus. Like you just ripped a dab. The reason why you're getting high is because you're decarboxylating the THCA, turning it into THC, and that immediately is getting to your endocannabinoid system in your central nervous system.

1:09:16Dr Mark ScialdoneAnd that's why you can feel the psychoactive effect. So Marcus, I guess here's the question for you. If you paired smoking haze with eating these sativa gummies, would it send you on an... So now you're getting your peripheral endocannabinoid system with the gummies, right? And now you're getting your central nervous system endocannabinoid system with... With the smoking.

1:09:45BubblemanSo I didn't notice that as much. And I did just have some really nice haze recently. I just know that my daughter bought me these two boxes. I couldn't even get them right. And a few times I took the pink one at night and got destroyed by just staying awake. I just was like, holy shit, like I got to go down to my office and work like I'm just laying in bed wide eyed, absolutely not sleeping.

1:10:09BubblemanAnd so I had to. Yeah, it was it was just this kind of like I wasn't I know my brain wasn't actively trying to make it so, you know, I just could care less kind of thing. And It was the first time I really noticed like, because these these pink ones, the ones that were considered the narrow leaf drug cultivars, they suddenly became no good for me at nighttime.

1:10:32BubblemanSo I was like, you know, it was kind of like, fuck, it's just like I have gummies. I need one at night. I'm going to take one. And now it's like these all these ones I can't take. And that became very, very, very like undeniable, regardless of any Thank you so much for joining us.

1:11:14BubblemanAll of these hashes.

1:11:17Dr Mark ScialdoneWhat that might say is that, again, overwhelming your peripheral endocannabinoid system might beat all. And again, I think that there is probably some kind of feedback mechanism back into your brain. But I would only assume that, yeah, what you're doing That's, again, like when you were talking before about everybody's got a brownie story or a cookie story. Yeah, and then back in the day, it was always like- And then no one told a brownie story when I said that.

1:11:49Dr Mark ScialdoneIt was a total opening for someone to be like, oh, I got a brownie story. I think it's almost like an embarrassment, but I remember showing up at a party, and I felt weird because my kids were super young, and I brought my kids and my wife, and Thank you for joining us.

1:12:28Dr Mark ScialdoneI want everyone to have a good time. So maybe I'll go to lower, not micro dosing, but yes, how to eat.

1:12:40BubblemanIt coincided with how to dab and have a good time. Because prior to that, dabs were machismo, knobhead dudes, just crushing people off hot fucking nails, like 900 degree glowies, you know, just smashing people, just blowing Boiling hot oil, huge oversized.

1:13:01Collin PalmerI have this like image of this. Like he can't take it down. It was like that.

1:13:07BubblemanIt was like that.

1:13:08Collin PalmerIt's like a godfather coming down.

1:13:11BubblemanPeople were trying to hurt one another. And now the micro dab, the micro dose, the micro edible. These are good things. These are things that we can bring into the mainstream.

1:13:25Collin PalmerI like your dog sitting back there.

1:13:27SpeakerI know. She's alert. And we have coyotes here. Us too. Where are you?

1:13:35BubblemanI'm in Lions Bay on the way up to Whistler, BC.

1:13:38SpeakerOh, my God. That's so funny. I used to, during the winter, we would drive to Jasper or to Kimberly. Wow. That's where we go skiing as kids. I grew up in Edmonton.

1:13:51BubblemanOkay, I grew up in Winnipeg.

1:13:54SpeakerGuess what recipe I have in here? I have Nanaimo bars.

1:13:57BubblemanOf course you do.

1:13:58SpeakerBecause like, come on, that is so easy to infuse. I know it's sugar, sorry.

1:14:04BubblemanDid you ever know the secondary name for Nanaimo bars?

1:14:08Collin PalmerThat's a foreign term, guys. You didn't? Okay, so what? Yeah, this is a Canadian thing.

1:14:12BubblemanTell us about your Canadianism here, guys. That's the Canadian name. The American name is New York Slice.

1:14:19SpeakerNo, get the fuck out of here. No.

1:14:21BubblemanHow can you say that?

1:14:25SpeakerHow can you say that?

1:14:27BubblemanOh, Nanaimo bars, look at that.

1:14:28SpeakerOkay, so the bottom is like... It's cocoa powder and graham cracker and shredded coconut and walnuts and almonds. And then the middle center part is this like kind of custard, kind of like a buttercream almost in the middle. But you have to use this bird's, I don't know why, you got to use custard powder because Canada is part of the, what's it called? The British, the Commonwealth.

1:14:59SpeakerAnd look at my Canadian education is coming out. And then the top is just a ganache. But no, Nanaimo bars are named after Nanaimo, BC. Yes, I know. And if you ever go to a party on the west coast of Canada,

1:15:17SpeakerYou're going to have Nanaimo bars.

1:15:19BubblemanYep.

1:15:20SpeakerWhat else? Butter tarts?

1:15:22BubblemanButter tarts are across the... My grandma has been making these since the 50s when they came out. But if you look at the history of Nanaimo bars, and they did come out and become standardized in the 50s and 60s, in bakeries outside of British Columbia, they were known as New York Slice. Wow. Chocolate Slice and Chocolate Refrigerator Cake. Those were three names. And I grew up in Winnipeg and New York Slice was one of the names that my grandma, my mamare actually, a French woman, they called it New York Slice.

1:15:53BubblemanIt wasn't until I came out to BC and learned the whole Nanaimo bar. I was growing up in this little, you know, this little shithole that is called Winnipeg, Manitoba.

1:16:02SpeakerWell, Sherwood Park, Alberta is it much better. Okay, so I get it.

1:16:07BubblemanIt's miles better.

1:16:09SpeakerIs it? It's so cold. I just, it's just, I just so happy to not be cold all the time. It was, I'm not, I'm a California girl.

1:16:18Collin PalmerIt's cold in Edmonton and Manitoba. It's a no-bake.

1:16:22SpeakerIt's a no-bake. It's a no-bake.

1:16:24Collin PalmerAlternative, older, or regional name for iconic Canadian no-bake dessert.

1:16:28SpeakerYes.

1:16:29Collin PalmerAmazing.

1:16:30SpeakerThat's right. So that's a good little edible right there because you don't want too much. It's so good. It's really sweet. But it's really satisfying. Yeah, it's just a it's a great treat. I love that I'm Canadian. My dad's Canadian. He played in the CFL. Nice. It's interesting because when you think about like cannabis and and how it can help young guys who get out of the CFL, right, or the NFL, whatever.

1:16:59BubblemanThey should be using it while they're in the NFL and the CFL. That's the bottom line.

1:17:03SpeakerI don't know. I mean, come on. I don't know if they'll ever get on board with that, but that would be good for them to do it.

1:17:11BubblemanThat's why Ricky Williams left.

1:17:13SpeakerRight.

1:17:14BubblemanHe was just like, okay, you can keep the 25 or $30 million, whatever it was that he left behind on the table. But that was unbelievable. I've never met anyone that I've met some people that have put some serious energy and time and money into cannabis, but like that much money at once was like, wow, like you really, really are grateful for your ability to use cannabis as a medicine.

1:17:37SpeakerYep.

1:17:39BubblemanWhat a good choice too, because he could have easily just chose that money and then he would be destroyed right now.

1:17:44SpeakerYeah.

1:17:45BubblemanHis whole body would just be like, you know, falling apart. We got to get, I got a buddy, Boo Williams. I think he's been on Hash Church before. He played in New Orleans back in the day. Yes, Etienne. And so Boo's story is also a wild, crazy story. He's a big cannabis proponent, but yeah. Yeah, it was, there's, there's so many good stories out there. Sports in particular, I think, definitely should have access to cannabis as a preventative.

1:18:15BubblemanI'm a big proponent of preventative over medicinal, which I guess kind of ties together in getting stoned, i.e. recreational kind of brings It's kind of the middle of preventative and medicinal. It's all just happening, but you don't have to call it that. You're like, oh, I'm still, it is medicinal, but I'm just not calling it medicinal.

1:18:36SpeakerI don't know what I'm taking it for. It just makes my brain feel better.

1:18:40BubblemanWell, it's like our old friend, John Davis, Indra said, it's hard to feel bad when you feel good.

1:18:49SpeakerThat's a good, I should remind myself of that. It was so good.

1:18:53BubblemanIt was more powerful when he said it because he's, you know, pretty old. So he says it with like an air of, I don't know, just wisdom, I guess, that I have not quite gained yet.

1:19:05SpeakerSo I was interested with Quebec there, the edibles there, they don't allow sweets, right? So they've really taken a hard position on hard, right? But honestly... Yeah, if you think about it medicinally, I never understood when people remember when CBD was all the rage because the farm bill changed and everybody was putting CBD, they're putting it in wafers. And I was like, why are you going to put this compound that we're, we're using it because it's really anti-inflammatory.

1:19:42SpeakerAnd then we're going to go and put it into a bunch of food.

1:19:45BubblemanInflammatory.

1:19:46SpeakerThat is super inflammatory. Like people always would try to get me to do a CBD chocolate. I was like, what?

1:19:54BubblemanYeah, put the most bitter thing you could. You know, like the, and then bitter blockers, which became a thing thanks to CBD and how bitter it was, especially when it was emulsified and nano emulsified in a mesial or a liposomal structure.

1:20:10Etienne FontanIt was like, whoa, so, so, so bitter.

1:20:14BubblemanIt's well, it just, that's a perfect example of, you know, how we do miss the boat. We do tend to do things slow as human beings. It takes a while. You know, like it really does take a while. I kind of look at it as like this. There's like a bunch of humans and most of them are like logs or trees. And then there's a smaller group who is like the kindling.

1:20:36BubblemanThey're incredible. And then there's an extremely small group who are the sparks, who like the kindling, who get the wood ablaze, who start the fires, who move society forward. And you need them all. Like the spark is not a rock star. He's not the hero. Or she. We need all three. We need the combination of the three. And once we get those three things, then we can really make some.

1:21:03BubblemanI mean, after 35 years in this industry, yes, we've come an incredibly far away. But at the same time, I'm like, wow, like prohibition really did work in the sense of how badly it stunted the sharing of our knowledge and the growing of our knowledge and the further understanding of the knowledge. It really did affect it. In a massive way, like put us back 100 years.

1:21:28Collin PalmerYeah. Well, I mean, the thing with the formulation side of it, the bitter blocker side of it is like what we're highlighting here is the inefficiencies for us to really understand food science and how oils can be incorporated into formulation. Let's just call it that, like before we get to cannabinoids and all the other stuff, because The carrier, you know, all these years later as I come to humble all of it and, you know, distill it a little bit.

1:21:56Collin PalmerIt's like, you know, we're really learning very basic things that if we took a different lens could have been learned a long time ago.

1:22:04BubblemanWhich is always the case with cannabis, I find.

1:22:06Collin PalmerYeah, totally.

1:22:07BubblemanRight? There's other industries that have already moved these points across and we're just like, oh, I didn't realize that you knew how to do that over there.

1:22:15Collin PalmerLike there was emulsifications that you don't need to bitter blockers like under our nose the whole time. Like they, and pharma uses these things like already. Like, so like Vertosa and all these other companies that people use and no shade to anybody out there that's got their own emulsification. But there is, like, We'll see you next time.

1:22:55Collin PalmerSo there's a lot I think that we could we could learn from other disciplines, you know, as I think all of us are starting to kind of take note of. Yeah, for sure. Like, what have you seen, Dr. Mark? You know, because I know you've spent a lot majority of your career in at least the last few years, like really in the realm of CBD and working with companies that are trying to commercialize, you know, the it as a call to commodity.

1:23:25Dr Mark ScialdoneYeah, I mean, so to emulsify oils in water is somewhat of a challenge to not only make them stable, but to make them taste neutral or impact flavor neutral. So you could just, you know, change flavor by the way you're adding Your flavor package. But like, if you think about like, perfect example is Fresca, right? So Fresca, you can't see through Fresca, right? It's not clear like seven up.

1:23:57Dr Mark ScialdoneSo there's emulsified. What's that?

1:24:00SpeakerRight.

1:24:00Dr Mark ScialdoneIt's foggy. Foggy, yes, yes.

1:24:02BubblemanCloudy, foggy.

1:24:03Dr Mark ScialdoneYeah, that's because basically there's a, it's a, it's a, so let's see how to describe this. You know, milk I think is a convenient example because milk is emulsified oil in a water phase, right? And so you could infinitely add water to milk and it never separates and makes a separate oil phase. That's because the glycol lipids and proteins that are in milk Thank you so much for joining us.

1:24:54Dr Mark ScialdoneA self-assembled molecular structure that basically is a low energy structure. So when you think about like just when you wash your hands with soap and water, right, and you get your hands all sudsy and everything. The soap molecules themselves form micelles around oil particles and can lift oil off of clothing or off your hands. That's how detergents and soaps work, right? And so a nano emulsion has got to work the same kind of way because if the oil droplets are allowed to coalesce, It'll separate into oil and vinegar, right?

1:25:40Dr Mark ScialdoneSo if you think about classic, which is because they repel each other. Well, they're just insoluble, right?

1:25:46BubblemanSo one's nonpolar and one's polar. They repel each other at the molecular level.

1:25:51Dr Mark ScialdoneThat's right. That's right. They're insoluble.

1:25:53BubblemanThe emulsifier is like a bridge that it likes the polar on one end and it likes the nonpolar on the other end and it holds them together.

1:26:02Dr Mark ScialdoneThat's right. That's right. And they self assemble into these micelles or into these particles. In the case of like a nano emulsion, the particle size is defined by basically the oil droplet, which is surrounded by Thank you. Thank you.

1:26:40Dr Mark ScialdoneSo like for a nano emulsion and the super interesting thing is people are using nano emulsion not only for beverages, but now they're actually using nano emulsion to add their cannabinoids into like a gummy type formulation. And I'll talk about that for a second. But it's kind of like one of those things where about five or 10 years ago to make A stable nano emulsion was a challenge.

1:27:12Dr Mark ScialdoneThen some companies figured it out. But guess what? It used a whole lot of emulsifier. So that's where all that bitterness kicked in. So you probably remember this, Vanessa. They were using cyclodextrin to basically solubilize CBD. And cyclodextrin is basically like a sugar molecule that acts like a basket right and if you know a basket basket's got an open end and it's got a closed end well basically what happens is one molecule of cbd basically is entrapped by two molecules of cyclodextrin And psychodextrin, yeah, is processed by your body.

1:27:52Dr Mark ScialdonePsychodextrin, yeah. Psychodextrin is the active ingredient in Febreze, you know, that spray, because it absorbs so much shit. It basically, it's a...

1:28:05BubblemanIt's an anti-nature component.

1:28:07SpeakerIs it like a starch? Yes, yes. Right? Because like you can...

1:28:12Dr Mark ScialdoneIt's a starch that basically is a little molecular basket that basically can hold bad smelling molecules and whatnot. But okay, so anyway, so there you're using a whole lot of emulsifiers. So guess what? Now, when you taste that beverage, or even if you taste that in a gummy, you're going to taste that. So over the last two or three years between Vertosa, Source, and I think there's a couple other companies that basically are selling this stuff now, is they've come up with emulsions that not only can hold their stability in the can, Because even as little as three or four years ago, you know, companies like Dixie, right, who are making like, who are making like 100 milligram beverages.

1:29:03Dr Mark ScialdoneAnd then they say, okay, well, first of all, you have to shake the soda before you open it. Oh, okay.

1:29:09SpeakerAgitation, right? So that's like one of you guys.

1:29:11Dr Mark ScialdoneWell, that's because everything's all kind of... None of those things are in clear bottles because everything just looks like an emulsion of just all kinds of crap. So they don't want people to look inside the bottle. And then when you drink in it, you're like, hmm, leaving all kinds of residue in your mouth and your oral mucosa, not really cool. But in the last like two or three years, and this has been almost, you know, simultaneous again with the market of beverages exploding in several states including Minnesota and other places again where there isn't a really heavy cannabis presence but you can buy beverages hemp Grocery stores and liquor stores and all over the place.

1:30:00Dr Mark ScialdoneAnd what's made that possible is this whole nano emulsification. So let's talk about that particle for a second. So the particle, again, is defined by the oil droplet. The way that they make those is you're basically dropping in an oil phase into the water. So when you take that bottle of oil and vinegar dressing out of your refrigerator and you shake it up For like a split second, you have perfect Italian dressing, right?

1:30:31Dr Mark ScialdoneThe oil is completely all mixed up in the vinegar, but like a second later- Until you do the stability test. But a second later, it separates. But, you know, so the idea like with Creamy Italian is in Creamy Italian, they add egg or mayonnaise or some kind of emulsifier that emulsifies the oil and the vinegar layer. And now Creamy Italian, right, doesn't separate because it's just emulsified.

1:30:59Dr Mark ScialdoneKind of like the way milk is.

1:31:00SpeakerMayonnaise. Mayonnaise is an emulsion, right? It's egg yolk, oil.

1:31:06Dr Mark ScialdoneYes. Yeah. Yeah. So the key thing with making mayonnaise and making a lot of these formulations, and Colin knows this, is to have high shear rate mixing. Because what you're doing is you have like... Your water layer and you're dropping in oil into that water layer and the high shear rate mixing makes sure that that oil basically gets obliterated into small little particles. Now, some people use ultrasound for that and you could certainly get to that size regime.

1:31:41Dr Mark ScialdoneWe used to use something called a nano fluidizer, which is this high pressure instrument that basically takes 10 lanes of fluid traffic and sends it to a two lane tunnel, right? So you're basically just forcing everything to be a certain size, right? And you run it through that system. We would run it through that system seven times to get down to a nano fluidizer. Thank you for joining us.

1:32:33Dr Mark ScialdoneThank you so much for joining us.

1:33:00Dr Mark ScialdoneWe'll see you next time.

1:33:20Dr Mark ScialdoneOswald ripening. In Oswald ripening, what happens is the emulsion particles start to agglomerate. And when they agglomerate, they become bigger. And ultimately, they crash out. And that's what you're looking for. In the bottom of a gallon of milk, you'll never see shit crashing out. But if your nano emulsion formulation isn't exactly right, you'll start to see some precipitate at the bottom there. And that's just because In Canada, they found them all stuck to the sidewalls of the cans they were using.

1:33:50Dr Mark ScialdoneWell, so that's a whole separate issue. So now I'm talking about the nano emulsion is like 10 weight percent, super concentrated. So you would use just a couple of jugs of this to make a few thousand cans. What you're talking about is now when you take that nano emulsion and you dump it into your bright tank at the bottling plant. So the bright tank Thank you for watching.

1:34:26Dr Mark ScialdoneAnd ultimately, that's what goes into your can. So what you're talking about, Marcus, is at the can level, after you take that gallon or two of nano emulsion, which looks like milk, it looks just like milk. It's white. But when you take that and you dilute that down by a few hundred gallons, now you're going to have something that looks like fresco, right? You're going to have kind of like a little opacity.

1:34:53Dr Mark ScialdoneThank you for joining us.

1:35:08Dr Mark ScialdoneDispersions like in milk, you can't see through milk, right? But when you take another emulsion that's in the lab or that's in the kitchen, right, that we use all the time, butter, butter, unlike milk. So milk is an oil and water emulsion. Butter is a water in oil emulsions, right? So there's more, there's more milk solids too, right?

1:35:31SpeakerThere's right.

1:35:32Dr Mark ScialdoneBut notice how you can't see through a stick of butter, right? So when that emulsion solidifies, those particles scatter light so you can't see. But check it out. When you melt butter.

1:35:46SpeakerYeah, I talk about this, Mark, in my book and I tell people that they have to seed their butter like you do with chocolate. Yes. Because both are an emulsion. If you want to bring it back into its emulsified state, you can take butter that you didn't melt, put it into the melted butter, stir it, right? Which like you guys pointed out, you have to kind of train it to, I don't know, I'm not a scientist, I'm a cook.

1:36:14SpeakerSo I just think of it in terms of food.

1:36:16Dr Mark ScialdoneNo, but cooking is chemistry. You're doing chemistry. You just don't know you're doing chemistry. I don't know the words.

1:36:20SpeakerYeah.

1:36:21Dr Mark ScialdoneCooking is chemistry. Chemistry is cooking too, by the way. But okay, so one last point is that like, so this fast acting gummy, so this was something I was, again, super skeptical about. I understand the fast acting nano emulsion in a beverage. I felt it myself. Again, after drinking just a half a can of a 10 milligram beverage, I could start to feel psychoactivity. That's cool. I like that.

1:36:51Dr Mark ScialdoneSo I used my own, what do we call this, bio test, right? Marcus, what's it? The bioassay? My own bioassay, right. Okay. So I was super skeptical on the gummies, but I had had a fast acting gummy. I think I bought in Colorado, maybe Juana brand, I forget. And took them on a plane. I was like, oh, yeah, I could feel these. This is like there's something to this fast acting thing.

1:37:21Dr Mark ScialdoneSo I began to think, you know, geez, if you take an emulsion, which is mostly water. Right. And you add that emulsion. To your gummy cook, guess what? Gummy cook, all that water's gone now, right? So if you think about it, what defines the nanoparticle, like I said, was that oil droplet that's surrounded by emulsifier, but that emulsifier is now surrounded by that continuous phase of water, right?

1:37:51Dr Mark ScialdoneSo that continuous phase of water, Thank you. Thank you.

1:38:15Dr Mark ScialdoneSo if you don't have water anymore, I was thinking, well, those particles are just going to collapse. They're going to basically just fall. But check it out. So what happens is they don't collapse because in the gummy cook, what happens is that continuous phase of water is now the continuous phase of candy. Right.

1:38:36SpeakerSugar and gelatin and whatever else.

1:38:38Dr Mark ScialdoneSugar and gelatin, right. And if you think about it, sugar and gelatin, all these things have starches, they have carbohydrates, they have hydroxyl groups. And what is water? Water is hydroxyl groups. So you're basically taking the water off the nanoparticle and replacing it With the sugar matrix, it's like, okay.

1:38:59SpeakerWhich is probably sturdy. It's really, like it'll really encapsulate it.

1:39:03Dr Mark ScialdoneWell, I was trying to rationalize what the fuck is the science that rationalizes if I take a nano emulsion, which is mostly water, add it to my gummy cook, I boil the water off, All that stuff is just going to crash out. No, it doesn't crash out. So if you look at the gummy, you don't see like any white crashed out emulsified cannabinoid. The cannabinoid is completely emulsified.

1:39:32Dr Mark ScialdoneSo what happens is, is there's something called a trans, not a transesterification, but a... It's just a wholesale exchange. The water that defined that nanoparticle is now gone in the cooked gummy and it's replaced by the sugar. And that makes total sense. So that was the thought I wanted to share today on Hash Church. Well, thank you.

1:39:58SpeakerSorry, can I ask one question before I'm sure we have to go? But I found with my lab testing... No, we don't have to go. We have hours. Oh, okay. So... With when I tried, I tested infusing at the same temperature, same amount of flour, all of them tried to control the variables as well as I could at home. Butter infused a lot faster at a lower temperature.

1:40:24SpeakerAnd I don't know if that has anything to do with it being an emulsion. And so it having, that's what I figured. I just was like, wow, wow. Our ancestors really knew butter was a good way to get this resin off the plant.

1:40:39Dr Mark ScialdoneYes. Yeah, it has to do, it has to do with the polarity of the solvent, but just how, how well, I mean, again, like when I first looked at these infusion recipes, in fact, I think, well, I went back and looked at our text messages when we were texting a few years ago, Vanessa, you were asking me about this, about this infusion rate, right? And it had to do with, again, I said, look, if you get cannabis sticky on your hands, you hit it with alcohol, that sticky is gone immediately.

1:41:11Dr Mark ScialdoneYou don't have to cook these things for eight and 10, 15 hours.

1:41:14SpeakerNo one's soaking their hands in alcohol for 30 days to get the resin off of their hands. But that's what they tell you to do with the tincture. They're saying, okay, and then shake the jar. One of the other big things people like to put... Put the butter and the weed, the flour in a mason jar and just let it sit. But if you know anything about making hash, one of the important parts of it is agitation.

1:41:40SpeakerSo stirring. And so people kind of, they kind of overlook that important step and they're like, well, it takes hours and hours. I'm like, yeah, if you leave a dirty pot in the sink and you just pour some water on it and let it sit, With soap in it, you'll get a little bit off, but it'll work a lot better if you scrub it, you know, like you gotta get some movement.

1:42:01SpeakerYou're agitating the trichomes.

1:42:03Dr Mark ScialdoneYou're moving, yeah. And like you said, that's well known in the hash community, right, Marcus? Agitation is a key aspect of yield, flavor, and everything.

1:42:15SpeakerHow you do that. Everything. The amount of ice. I mean, I'm not a hash maker. I just know it's important that that's kind of what that's stirring. I don't know.

1:42:25BubblemanI just mean, we're slow. It takes us a long time to learn things as human beings. It's like, we think we're so smart, but in reality, it just takes decades to figure out these super simple things that certain people, very small percentage of people are screaming from the mountaintops for decades, but nobody listens to them. It's not until the hundredth monkey syndrome sits in and everyone's like, oh, no, we've been doing this forever.

1:42:48BubblemanIt's like, I remember when you weren't, but that's fine.

1:42:51SpeakerI literally have, it's this shift in my comments of Thank you so much for watching.

1:43:12SpeakerYou don't need to get a fancy machine if you don't want to. Some people like to set it and forget it. I'm more of a, I want to get my edibles made and not have it take, I don't want it to be a project, right? Like I want it to be a pleasure.

1:43:27BubblemanSo your edibles must have started at one level and grown to another. What was your kind of go-to when you were starting versus your go-to today? Maybe they're the same, maybe they're completely different.

1:43:39SpeakerLike as far as a product, my chocolates evolved. I started with caramel and I would wrap it in like basically Like foil. They were, but you know what? You put, you put potency into anything. People will buy it, especially in San Francisco. But I just got better at making candy. I love candy. You know, I grew up eating Laura Secord. Hey, I don't know if you know that, that Canadian brand.

1:44:06SpeakerA lot of, you know, British candy. And I worked at See's Candy. So I just knew candy has a long shelf life. And people take, like, they don't, edibles are kind of something people often savor. Like you'll have a container of gummies and you're like, okay, I'll have a gummy every night. You can't really do that with a brownie or a cookie. Like they get stale and it's gross, but they would, shops would try to sell them back.

1:44:37SpeakerThey'd try to sell them like a month old brownie, but it'd have a thousand milligrams in it. So you don't want to sell it. But at home, Man, you can, I think my approach to edibles, like I can put cannabis into anything. There's really no recipe I haven't found a way to dose. And so you're not limited when you're cooking with it at home because I'm not worried about it being shelf stable.

1:45:00SpeakerI'm going to eat it.

1:45:01Dr Mark ScialdoneTalk about the souffle, Vanessa.

1:45:03SpeakerOh, I made that beautiful souffle. Like look at that. Classic French dish. You can infuse, there's butter in it.

1:45:10BubblemanIs that the chocolate souffle?

1:45:12SpeakerThat's right. I love a pun, okay?

1:45:14BubblemanIt's right next to your head on the chalkboard there, so.

1:45:17SpeakerOh, yeah. I write in cursive, so YouTube demonetized me, of course. Whatever. I'm so used to it, man. Everything I do, like the book, I can't, Amazon won't let my publisher promote it. Like, it's just, it's always an uphill battle.

1:45:34BubblemanShadowbend.

1:45:36SpeakerYeah, in a way, not on Instagram somehow. I don't know. They like me. Zuck is okay with me.

1:45:45Dr Mark ScialdoneBut in other ways... Our chat room will promote your book.

1:45:49SpeakerI appreciate it.

1:45:50BubblemanYeah, I put up your website. I put your website up. I put a link to one of your Bon Appetit videos up. All the links that Dr. Mark sent me, I put up. I definitely had more questions for you about Bon Appetit.

1:46:00Dr Mark ScialdoneAnd no, she's not Meadow from The Sopranos. I know. Oh my God. Almost on it. That's hilarious.

1:46:05SpeakerI'm just... Really good casting, like Jamie Lynn Siegler. She's awesome. It's so flattering. I'm just really Italian. Like people like, oh, what part, what part of your family is Italian? I'm like, all of it. It's just, it's just Sicilian. There's the Sicilian side and there's the Calabrese side. So you might not think I'm full Italian because some people don't consider Sicilians Italians, but you can go fuck yourselves.

1:46:30SpeakerAnd

1:46:35SpeakerSo, you know, I don't know how we got on Meadow Soprano, but I get that people always comment. They're like, wait, when did Meadow Soprano start making edibles?

1:46:46BubblemanIt's been a thing in the chat room since you came on, actually.

1:46:51SpeakerOh, you're half Sicilian, Colin. There you go. Yeah, you know, it's

1:46:55Dr Mark ScialdoneThe better half.

1:46:56SpeakerThey did really good casting. Really, really good casting, I will say that. And I tried to get on Not Today, pal, but, you know, I think we're in somewhat of a bubble still. Like, cannabis is still stigmatized in the country. Like, if you look at what happened with hemp, I think that's a real, like... Thank you for watching.

1:47:34SpeakerLike MS or...

1:47:35Dr Mark ScialdoneYes, something like that. I think she has something that cannabis might be able to help her with.

1:47:40SpeakerShe's looking... I think she does eat gummies here and there, but, you know, they might not want someone who's... Who knows? Or maybe they didn't see it, but their fans would be like, get on Not Today, pal. And I'm like, I don't know if I want to sit next to her. Like it might be weird and then people are like, oh yeah, you don't really look like her.

1:47:58SpeakerAnd I'm like, yeah, I'm like, I know I'm just Italian. You guys, that's it. But yeah, this is my chalkboard. I, cause I do super chats through Zelle and Cash App because YouTube decided they don't want to monetize me. So I write people's name in cursive and that way the children can't read what I'm putting on the board, you know, and then they get their names on the board when I do my, like I do like a four hour stream where I cook and I'll just take, you know, flour or rosin.

1:48:28SpeakerSometimes I'll, I kind of just use what I can get around. Sometimes people give me things. So I'll cook with it and show people, here's how you can decarboxylate at home. Mainly, it's like, here's how you can dose. Although the souffle, the chocolate souffle was lit. It was dosed heavy. I think I put a gram into it. It looked delicious. It was awesome. Do you do a chocolate mousse?

1:48:56SpeakerI can. If you want, Mark, like, listen, there's, I, like I said, why not? I'd never made a souffle before. That was my first time. I don't care. I can, I can read a recipe. I know how to do it. I've never, yeah. Candy too. I love it. Making candies are really, you know, they're just fun. But you can make salad dressing if you want. You can infuse salad dressing.

1:49:23SpeakerYou can infuse your smoothie. You're trying to get those gains. You don't have to.

1:49:31BubblemanWhat are some of your favorite recipes in the book that you think even non-cannabis cooks would enjoy?

1:49:38SpeakerI'd probably say the topicals, right? Like if you want the benefits of cannabis without the psychoactive effects, looking at topicals is a great way. You just want to remind people, like if you give your mom the save your salve, say you make the salve in my book, you're like, here, mom, here's a jar of it. Just remind them that when they put a topical on their skin, if you go to go and eat something, you're then putting that to your mouth.

1:50:06SpeakerAnd there's, you know, you want to be conscious of cross contamination. Because like for us, maybe a little bit isn't a big deal. We won't feel it. But Other people like a milligram and they can really be, they'll be like, oh, I think I'm having a heart attack. So I talk about what to do in my book too, as far as like if someone eats too much and it's really complicated because now there's this whole thing with CHS and like the minute you go into a doctor, they're going to say, you would be like, you have CHS.

1:50:37SpeakerIt's like, no, they just... They just ate too much weed. But sometimes it's like if your friend is freaking out like my cousin, she was freaking out. And so we, you know, they called the ambulance and I'm not going to sit there and be like, no, no, no, don't go to the doctor. There's no point. No one's ever overdosed from an edible. If it makes them feel better, I think it's kind of just like whatever will make that person feel better, whether it's a hamburger from In-N-Out or it's like having a doctor check their blood pressure and make sure they're okay.

1:51:10SpeakerJust do that. Just make them comfortable.

1:51:13BubblemanIf that's all they did, that would be a great reason to go to the hospital. They often do this sensory stuff on you because it's literally like they're torturing you. I've had friends go to the hospital too high on acid and stuff, and it wasn't just getting a nice bed and relaxing them. They were doing all these little tests on them, like, can you feel this? What do you hear?

1:51:34BubblemanIt was too much. That's not legal.

1:51:38SpeakerThey should just be monitoring them and making sure that they're these fuckers.

1:51:43BubblemanYeah, I'm not sure everything that happens. Yeah, this is in Canada. This is where I spent the last 28 years. I only started going to the US just in the last couple of months.

1:51:54SpeakerWhy would you come here?

1:51:56BubblemanYou know what? Honestly, I've really enjoyed my trips. I like I have great people down there to visit and see. And it's like, I think that a lot of you have forgotten how lucky you are to live there.

1:52:08SpeakerYeah, I love Canada. You're not happy to be in Canada.

1:52:13BubblemanI'm happy to live in Canada. I'm just happy to be able to go to America. Yeah, I didn't go for 30 years.

1:52:21SpeakerWow.

1:52:22BubblemanSo I have this unique perspective of not being allowed to go. So I missed like my friends wakes and funerals. I missed like I missed celebrations. I missed like a lot of stuff in 30 years. So when I go down there, I have this totally different perspective. And the people who I hang out with who might have more of a pessimistic perspective, they tell me that my perspective is refreshing and that they appreciate it.

1:52:49SpeakerI'm happy to hear. I feel badly to my... For my family and friends in Canada, because I want them to know that like, I don't look at Canada as a 51st state. I don't see it as an extent. I know Canada has a rich history. It has a rich culture. And I'm proud to, you know, I'm proud that I'm a dual citizen. And I think it's more so like, I understand a lot of my Canadian friends are upset.

1:53:16SpeakerThey're not buying American made products and things like that. So I guess like, For me, I wish we had a better, I wish we had a good trading relationship again. It's really hit the alcohol industry hard. That was one of my biggest sponsors was Everclear because what does everyone use to make tincture, right? But they also make a lot of whiskey. And guess who likes to drink a lot of whiskey?

1:53:48SpeakerCanadians.

1:53:49BubblemanCanadians. Indeed.

1:53:51SpeakerRye, specifically. I remember drinking Rye and Coke.

1:53:57BubblemanOh, you are from Edmonton.

1:53:59SpeakerOh my God, so bad. Ryaria, do you know?

1:54:04BubblemanI never drank. I grew up in an incubator of alcoholism and I chose not to drink. I was an anomaly.

1:54:09SpeakerSo smart. Good.

1:54:11BubblemanWell, I'll tell you, my liver is very thankful.

1:54:14SpeakerYeah. Yeah. I didn't drink for long. I figured it out, but I definitely... I did try my hand at rye and it's not a hand I want to play anymore.

1:54:29BubblemanYeah, I see it happening a lot with young people, which really kind of speaks volumes to what you're doing, because the the less people consume alcohol, the more people are probably going to end up consuming edible cannabis products. And I think there are very there are two directions for those products. You have people who need them as medicines who are needing to get cannabinoids into their bodies but don't want to feel high at all.

1:54:54BubblemanA lot of those people are elderly. Thank you so much for joining us.

1:55:17BubblemanAnd so those are very different sort of pathways into what I suspect are going to be monster, monster marketplaces because of how much money alcohol is losing. And that money is not just being like, You know, spent on bubble gum instead of booze. Like it's 80% of that money will still go to buzz.

1:55:37Collin PalmerWell, we're seeing that in the U.S. right now. I mean, we're seeing GTI Senoritas going into I don't even know what the stadium's called, but in Chicago. But they they're going to have direct to consumer right at the bar level cannabis drinks for for those that want them.

1:55:58SpeakerThat's awesome.

1:55:59Collin PalmerThey have it all throughout the US. They have it in Missouri.

1:56:01BubblemanYou can go to a restaurant and add a shot of cannabinoids into your beverage.

1:56:07SpeakerReally?

1:56:07BubblemanYeah. Yeah.

1:56:08Collin PalmerYeah. In certain states, there's certain states that they have large format where you can go to the bar and you can get it on tap. And then you can also get the can.

1:56:20SpeakerLike Colorado, maybe?

1:56:23Collin PalmerNo, they don't. Colorado is actually really against this whole hemp thing.

1:56:28BubblemanBut they don't have limits. They have 100 milligram beverages and stuff. I was surprised by that.

1:56:33SpeakerThis is hemp you're talking about at restaurants.

1:56:37Collin PalmerYeah, most of it's hemp. Yeah.

1:56:40SpeakerBut what's going to happen now? Because they've they've redefined the language. And I know they're lobbying like crazy. But, you know, that's really what, you know, that's that hurt the alcohol industry, too, is just people are like, hey, we don't we know alcohol isn't good for us. Hemp is now we can get it in most places. But now I'm very curious to see What happens? At first, I was kind of like, good.

1:57:10SpeakerThis industry is kind of running rampant without any regulation. But when you really think about the impact of people in states that are, you know, prohibitive, they're going to lose access, you know, to this.

1:57:29Collin PalmerYeah, I mean, I think it's tough because like if you go on like Facebook, you can go to Zaza.com and it pops up and it's like, you know, like. There's a million different ways to get to access points.

1:57:41BubblemanYeah, why does Facebook, like, they're so strict with, like, people sharing cannabis education, but if you want to sell, like, gas stations, PCP, CB, whatever, you could operate on Facebook for a decade.

1:57:56Collin PalmerYeah, it's crazy. So I think that's an issue, right? That that because it hurts this idea of being a shop in Colorado and New York and Vermont. Because from your thumb, you can order seemingly air quotes the same products. And it's we all know that it's not and most of it's Thank you so much for having me.

1:58:40Collin PalmerI just, I just see, like, I saw the data that Kevin McKernan collected from all the samples and it just, how hot each one hit for just pesticide and heavy metals and just being super dirty. It just, it's just factually, you know, when you see that you're just like, It just really hurts.

1:59:02BubblemanPicturing Colin at like 19 years old, snorting MDMA off a toilet seat lid at a fish concert.

1:59:09Collin PalmerSmoking, yeah, at a fish concert.

1:59:11Bubbleman25 years later, this stuff is just like...

1:59:13SpeakerListen, 25, anything before you're 25 doesn't count, okay? It's allowed.

1:59:20BubblemanIt's like nothing... That shit'll kill you at 50.

1:59:23SpeakerOnce you go over that threshold...

1:59:26BubblemanTotally.

1:59:27SpeakerYou know, bets are off.

1:59:29BubblemanI will say I never did see Colin snorting MDMA off a toilet seat. I was really just making it up for the comedy of what he was saying at the time, but still, it's funny.

1:59:40Collin PalmerI think it's an issue because we're trying to have these product conversations about efficacy and It's tough because it makes it really cloudy. No one really knows what the access point should be when it becomes everywhere. So I think, you know, ATN, you deal with it more than I do. I mean, I'm on the product side, so it's... You know, we work with you, doors like you, and it's a whole conversation, you know, and they get really heated over it because it's not something that's always in their face, but it's definitely one of conversation.

2:00:26Collin PalmerThey don't like the fact that there's a... 27hourfarms.com and, you know, insert here.

2:00:37Etienne FontanIt's your state's and its state's regulations, right? You know, we have an advertising law in California. You can't use granulated cannabis for advertising. Wait, what? Really? We can't do this and advertise? Okay. I mean, we've got laws you can't advertise on the highways exiting the state, but the highways inside this, you know, so there's just dumb laws and regulations. But at the same time, you know, we balance as, you know, one of the oldest dispensaries in America, we deal with edibles and reactions and adverse side effects all the time.

2:01:12Etienne FontanSo that's why we had an adverse reactions form. So people, if they have Thank you. Thank you. Thank you.

2:01:47Etienne FontanOverregulation has brought to us, right? Because that's what I'm describing here is overregulation. You know, regulations are fine, but to the minutia that it is, is a problem. And that problem also goes into that feedback loop, right? Because Colin, we don't have that direct feedback anymore. I don't have that direct feedback with the manufacturer or the owner. I have a rep or a distributor representative, you know what I'm saying?

2:02:17Etienne FontanNothing against them. It's just they're not as educated on the product because they're usually coming from, you know, the ABC world, that really technical alcohol world, which is, again, also open and transparent. But they're also dealing once again with a product that has, you know, cold storage from beginning all the way to the end. And of course, that's a we've discussed this previously on Thank you for joining us.

2:03:02Etienne FontanThank you for joining us.

2:03:21Etienne FontanYou know, distillates, right, where previously butter was before distillates and butter was a major problem of shelf life, etc. Right now with distillate, that's no longer a problem. So even chemistry has moved us along. Thank you for joining us.

2:03:54Etienne FontanA huge problem. It just dealing with just a tolerance issue right around just a simple CBD THC product, much less as you start to delve into the problems of cartridges and contaminations and all of that sort of stuff. So it's a very complex onion layered reality that we are forced to live in and to box ourselves into. That how do we unregulate some of this overregulation is a challenge many of us face because we have to coalesce together as coalitions or organizations to lobby together.

2:04:27Etienne FontanOtherwise, we have all these individuals tugging and pulling at regulators and legislators to where the point they just go and run away. We've all seen that way too many times. And it's kind of paralyzed by that fear, right?

2:04:45Dr Mark ScialdoneSo the change in the regulation, ATN, that happened in California a couple of years ago, remember? So the Kurova 1,000 milligram bar was, that was like two years ago, right? So in hindsight-

2:05:07Dr Mark ScialdoneHow is that worked out? So California basically said, well, you can't have a thousand milligram bar, right? Correct.

2:05:15Etienne FontanI mean, it's, it's, it's, it's, they limit it to a hundred in a pack, I mean, a thousand in a package. So. Right. So are people just buying 10 at a time, right?

2:05:24Dr Mark ScialdoneTo get their thousand milligrams.

2:05:25Etienne FontanWell, that's the thing is that and that's again the frustration that what I'm saying about how do we unregulate this because one, I'm a patient, right? I'm a combat veteran. I have pain, chronic pain, so I use pills, et cetera, will forever. And so as a patient, I understand that everything that I have access, if I have a better, stronger product, then that's called harm reduction because I'm using less to get to my titrated level.

2:05:50Etienne FontanWe're talking earlier about how 100 milligrams, et cetera, gets you where you are. Well, patients like myself get very used to 100 milligrams very quickly and very easily, especially if you're dealing in chronic pain. And the loss of those thousand milligram edibles is a problem. The problem was somebody taking like a decadose and getting on an airplane and eating that whole, you know, Tootsie Roll Chew thing and not realizing that's 10 doses.

2:06:17Etienne FontanAnd what happened, right? That guy took off his clothes and ran up and down the fucking aisle of an airplane. Right? Caused the plane to get diverted. Yeah, it's funny, but that's a reality that happens when you eat an edible and you hit 30,000 feet. It affects you completely different. We will all tell you from experience, it can go from zero to uncomfortable really fucking fast. And especially at 30,000 feet.

2:06:40Etienne FontanAnd so... Those type of experiences, Maureen Dowd or whatever, she ate an edible, right? And originally in Colorado and wrote her terrible experience, right? Well, these all things hit regulators when you see and you read these things. And so they all became reactionary. And that's why you're seeing them cap edibles at certain percentage, you know, and numbers because One thought these numbers are arbitrary. They're just pulling them out of their asses.

2:07:08Etienne FontanThey're not consulting patients. They're not consulting people. These are just regulators following prohibitionist History and just figuring out- Well, their alcohol playbook.

2:07:21Dr Mark ScialdoneThe alcohol playbook, right?

2:07:21Etienne FontanPull it back, right? The same thing, right? You were talking Everclear, Vanessa. You can't get wine 90 proof Everclear in California. It's illegal. But everybody goes to Nevada. They have a healthy sale over in Nevada of Everclear. Just over the state line.

2:07:36SpeakerRight, just over the state line. To do the lab testing for my book, there's this like Armenian grocery store. And it was right after those laws kind of took effect. They had like one or two bottles left of, you know, almost 100% ethanol. And I was like, oh, yes. And I grabbed them because Everclear couldn't send me bottles. No, I can't. You can't get it.

2:08:03Etienne FontanAnd so that's the thing is that when we were originally doing the testing, we tried all different solutions to suspend cannabis. Because remember, you can't send cannabis physically into a lab. You can't. It is illegal. But you can as a testing solution. So Back in 08 and 09, Dr. Arnold Hasekamp taught us and we found that 100% ethanol was the perfect extraction tool to remove all the cannabinoids so we could run it through a gas chromatograph or UVH PLC and get as close of a snapshot as was possible as opposed to bringing a plant physically in there.

2:08:39Etienne FontanWe've always been fans of, but it's always been fascinating how over-regulated alcohol is with cannabis, especially because, again, that pure ethanol is dangerous. I also went to college in West Virginia. So I also learned very quickly that you don't just drink the alcohol. You have to light it first to make sure the right color, you know, but trust me, these stills in West Virginia. Yeah. Masters of it.

2:09:04Etienne FontanNever had the bad flame problem. However, you know, that's also a reality is that alcohol can kill you. And especially that 190 proof Everclear, very dangerous and very toxic. So here in California, I think you can only get up to 150 proof. But way back in the day, Mickey, Mickey Martin made his original tainted edibles all using Everclear.

2:09:28SpeakerThat's why I had a nice 20. I think they had 120.

2:09:33Etienne FontanOh, 120 California? I don't know. I don't drink at all so much. However, you know, it still shows that extraction using alcohol still seems to be the best, especially for those that were medical producers. A lot of prior to 2018, everybody who was a patient produced the medicines that we got, right? There was no large scale extraction. The Kivas and all them kind of were finding their footings and all their way through that.

2:10:01Etienne FontanHowever, these were still mom and pop producers. So a lot of them, especially for edibles and especially for tinctures, it's the best extraction. And so we can't even unregulate that access to that proper alcohol extraction here in California, much less the over-regulation that's taken place. So just... Don't do what we did. Learn from our mistakes, people.

2:10:27Dr Mark ScialdoneWell, there's an insane tax on that too because it's a controlled dangerous substance too.

2:10:32SpeakerWell, that changed now. Like, so it's going to schedule three. I was thinking about the excise tax, which is basically a syntax. OK, so we're not saying it's alcohol. We're saying it's a medicine. We're saying it's a schedule three drug. Are they still going to excise? I guess they don't give a fuck. They're going to still tax us. Yeah, they're still going to tax.

2:10:53Etienne FontanWell, they're trying to tax it now on how potent it is. Now, yes, that's another thing that they want to do, or at least Kevin, Sabet, and them are trying to do is the higher dose edibles they want a higher tax on, as well as especially concentrates, because they feel anything above 15% is medical. And this is a talking point that we're working on. Again, I'll have an announcement later on the show regarding our UN stuff.

2:11:19Etienne FontanHowever, I got a question for you, Vanessa, because you deal a lot with edibles and consumption and overconsumption. A lot of people have had overconsumption experiences. So what advice do you give for people who are just dipping into edibles, edible curious, edible afraid, or they've been, they went too far, but they want to come back?

2:11:47SpeakerI think Eat edibles with a little bit of food, like after you've had a little bit of food. It's always good. And start slow. One of the things that I don't get, that doesn't get talked about enough, at least online, it's on every package because you kind of have to say it. Edibles take a little time to hit. I know there's the fast acting ones, et cetera, but for the most part, they take, you know, sometimes an hour or two.

2:12:13SpeakerIt depends on your metabolism to feel them. You're not just going to shove a bunch of gummies in your mouth and like get high. Maybe you will if you have a, I don't know, your body works that way. Most people don't. So I think there's this thing that happens where people take an edible and they're like, I don't feel it. And so they eat another edible. I have had that happen so many times.

2:12:39SpeakerI'll give people, I used to do boxes of four chocolates and people would eat one and be like, oh, this tastes so good. I'm going to eat all the rest of them because I waited 15 minutes and I don't feel anything.

2:12:49BubblemanWhat's the dose per square?

2:12:52SpeakerThat was back in the day, it was 25 milligrams when I could do that. I don't have, I had a manufacturer here in California, but I was Indus, you know, who used to do Dixie. They got bought, they're now Lowell. And I was, they have all these chocolate machines up there. So I was like taking my butt up to Salinas, but it just... it didn't make sense and i've been trying to find a place down here in la because i love making chocolate i love making edibles um but anyway back in the day i used to do 25 milligram i would do more people wanted more if i had a 50 milligram edible people would have loved that they they wanted they didn't want to eat so much chocolate they wanted the dose they didn't and like it depend and then if you look at it as a manufacturer right It's kind of fucked up, but usually you can charge more if the dose is heavier.

2:13:49SpeakerAnd guess what? The cost is going to stay relatively the same because the only thing that's changing is the amount of whatever concentrate when you're manufacturing, you're using a concentrate. No one's making flour edibles. It's not going to increase that much your cost, but you can charge substantially more. So when you limit it to 10 milligrams and edible, it's also like doesn't give patients a lot of options.

2:14:16SpeakerIt also doesn't give manufacturers ways to kind of recoup Some of the costs that go into manufacturing a highly regulated substance, like I had to invest in child resistant packaging that stressed me the fuck out. I do this all myself. I had to, you know, I was like, okay, cool. I had to find a manufacturer, which I was attached to. Let's talk about that. Pinsky introduced me to Indus, right?

2:14:43SpeakerThen Indus goes to me, we can't manufacture you because we have to basically own 51% of your company because of 5032B. That's right, Etienne. I said to them, va fanculo. You can go fuck yourself. And so I went to DeFonce, right? I went to DeFonce, which if you speak French, you know that means to get fucked up. And... And what happened to poor Eric? He had a 40,000 square foot facility in Oakland right in like 2019, right?

2:15:15SpeakerBecause after it went legal, everybody saw dollar signs and went heavy investment. So you have this huge facility, all these candy machines. He's like, come make your chocolates here. Right before my first batch is getting ready to be picked up by distributors, repo men come into the facility because he lost control of his company. They looked at the books and they're like, what the fuck are we doing with a 40,000 square foot facility?

2:15:40SpeakerThere isn't a market to sustain this factory. Closed everything down. I barely got my boxes out. And then Eric, sadly, tried to open up another facility and died of a heart attack. That's not the only story. Yeah, DeFonce, yeah. They were, they were a big chalk. They were kind of like Kiva's competitor here in California. And they disappeared because it just like, man, the taxes, the, there wasn't a market to, to sustain that big of a facility and like stores.

2:16:16SpeakerI won't speak to yours for your store at the end, but a lot of stores don't, Hey, the manufacturer. And so, like, if you look at med men, and so these manufacturers get stuck with have like they have taxes, they have all this stuff. And they're like, they're hounding these shops and the shops like, You know, I don't know what happens.

2:16:36Etienne FontanWe can only turn over so much product. Yeah. When you have a factory like that, you need interstate commerce because it's a numbers game, right? Yes. Everybody thought those numbers were coming, but they forgot they were all landlocked by the 10th Amendment realities. You need export.

2:16:53SpeakerYep. Got you.

2:16:55Etienne FontanSeriously.

2:16:57BubblemanThat's why everyone invested in Canada. It was for export. It wasn't to build a big LP. It was for first to get their foot in the door. And we can do this first before countries will be allowed to do it. So that was definitely a big part of it. But a lot of the companies had their eyes on export from day one. And as the other, you know, and I'm sure that they spent money lobbying those other countries and having relationships.

2:17:19BubblemanAnd the stock market. And everybody wanted to be the first.

2:17:23Collin PalmerYeah, it doesn't pencil in to be a co-man. It just doesn't. You have to be your own brand. I mean, everyone makes this, every new market is like they, it's unfortunate because the, it's just not, the MOQs aren't big enough and the POs aren't large enough to sustain something like that. It's just,

2:17:45Etienne FontanYeah, Kiva started off here in California and then spread out into other states. And they really entrenched themselves by one, having a solid product and then having solid branding around the product. And then it was seen consistently everywhere. And that's what it requires. But that's...

2:18:02SpeakerWild.

2:18:02Etienne FontanYeah, right. A little wild there. The success story, right? You know.

2:18:06SpeakerThey're in Canada. I was surprised. I was like, holy shit.

2:18:08Etienne FontanBut they, Wild stayed by using real fruit puree, right? They really committed to quality, right? And that's what responded to, the consumer responded to, right? It's quality manufacturing, a quality consistent product. If you can do that, you get the wild kind of numbers, which is very rare and stratospheric.

2:18:30BubblemanIf you can do that, you might get the wild numbers. It's no guarantee. You know, there's a part of success that really is just incredibly lucky where you're just you're doing everything right. But your timing is just like bang, bang, bang, like just so nailing it. And they're packaging

2:18:49SpeakerBut look at their packaging, right? Like that kind of like little pocket. It's like a poly pocket is what it reminds me of. Like for women, it's so approachable. Like when you ask a bud tender, hey, like what's your most like natural gummy? They're going to say wild, right? Because like you said, they're using natural fruit juices. I think they probably offer vegan pectin. Which pectin is hard to do.

2:19:15SpeakerEasier to just chuck a bunch of gelatin in. Pectin requires more candy making skills. But they just really dominated. Whereas if you look at Incredibles, remember the story of Incredibles with like the bars and with the regulations changing and you go and invest in molds and then they change the laws. And then you're sitting on a bunch of supplies that you just invested in because you didn't have the frickin' Thank you.

2:19:41SpeakerThank you. Thank you. Thank you. Thank you. Thank you.

2:20:09Etienne FontanHow do you approach safe dosing and labeling in a home kitchen? Because these people aren't testing. They're testing on their husband, their brother, their boyfriend, their sisters. You know what I'm saying? So how do you breach that situation so that they don't arrive at a painful or excruciating experience?

2:20:30SpeakerThere's, you know, I have, you can make guesstimates, right? Even with the lab testing that they give you on flour, right? It's never, you'll see 30% and I'm like, yeah, sure thing. You take it down to the lab. It's a, you're going to lose potency. It's slowly, like you said, as soon as you cut it, it's starting to degrade. Not, not degrade, but it has a shelf life to it.

2:20:55SpeakerThere's just so you can't pinpoint it unless you're sending every edible out for lab testing. There's just always going to be some variability and a lot more at home. So I say to start slow. I think a lot of people don't understand how many milligrams are just in a gram of flour. You know, you can do a lot with just a gram of flour, not you. You need a lot more than that.

2:21:18SpeakerIn that situation, I say in my book, you need to look to concentrates. You need to look to hash because then it's that work has been done for you. Once you start really upping the potency, you're going to taste the cannabis a lot more. And so you want to look to people who have already helped you remove the plant matter from the equation. So you're just really dealing with that resin.

2:21:42Dr Mark ScialdoneThat's what I think was really new about Bon Appetit. I think when you guys were using, you know, distillates and terpenes and concentrates directly into food, I think that that totally changed the game. Didn't it, Vanessa, don't you think?

2:21:59SpeakerI don't think, yeah, people still don't understand that you can cook with concentrates. I don't think they know what they are. If you get down to it, I don't think a lot of people know what is actually getting them high on the plant. And so that's what I really try to break it down and Pretty simple way for people. Here's what we're after. Here's what gets us high.

2:22:19SpeakerHere's how it works differently than when you smoke because it's like we discussed earlier. It's just a totally different process and it's going to feel differently. It's going to last longer. Thank you so much for joining us.

2:22:58SpeakerSorry, I'm like more for me. That's totally cool. But also I talk about cross-contamination. Listen, I got stories in this book. I talk about cross-contamination because I've had partners in my life and I've definitely have had cross-contamination. I used to make my edibles at home. You go take a butter knife and you, what I would do is I'd put like, Distill it, you know, because I was at that time, the dispensary is like, you have to use this distillate.

2:23:26SpeakerIt's lab tested. I was like, cool, whatever. It was the clear. I had to use the clear, you know, Baroni, right? Hey, and and so I would put it onto parchment paper, weigh it out on my milligram scale, put it, pop it in the freezer to get it nice and brittle and then pop it into my cream to make my caramel. But sometimes I'd use a Thank you for watching.

2:24:03SpeakerYou know, he didn't end up going to his meeting. He looked at me, he's like, Vane. He's from the south of Italy. He's like, Vane. I'm like, what? He said, did you put like weed in any of like something? I was like, no, what are you talking about? And then it hit me. I was, I had just made caramels that morning. Usually I clean up my station quickly and like get all of that stuff out of the way to avoid this kind of shit.

2:24:27SpeakerAnd I was like, oh, fuck. I was like, what knife did you use to make your sandwich? And yeah, he had used the distillate paring knife to cut some cheese, which is just like rubbed right off onto it. And he got really baked. And so that kind of and also like one of the things like I've been testing. Since I've been doing this at home now for like over a decade.

2:24:50SpeakerAnd since then I tested fry oil. If you go and take an edible and you fry it in an oil, guess what? There's going to be some potency in that fry oil. So you better label it. Hey, this fry oil has weed in it because if you go to like fry some chicken cutlets the next day because you use fry oil again, right? You don't want to throw away your fry oil the first time.

2:25:15SpeakerYou're going to get everyone baked because it's in the fucking fry oil.

2:25:19BubblemanThat's a good SOP you're teaching people right now. This is incredible.

2:25:22SpeakerI didn't think I sent it out for lab testing. I was like, I wonder if any potency goes into the fry oil.

2:25:28BubblemanSo just one time, one husband that you did this to, or did you have a multitude of experiences?

2:25:34SpeakerNot multiple husbands, not multiple husbands.

2:25:37BubblemanNo, experiences of dosing people accidentally. Yes. How many?

2:25:41SpeakerNot necessarily accidentally. That one, and then I've definitely gotten someone high off of fry oil because I didn't, like, they used it and I didn't label it. I think the biggest thing, Etienne, is just labeling. And I put that a lot in my book, like, If it says to store something, it says label that this has THC, you will not remember. You will not remember. And then your friend will go into the freezer and get the cookie out because they have the munchies already and they don't know that it's got 50 milligrams or however many milligrams you put into it.

2:26:15BubblemanMy buddy was here the other day and he dumped a freezy, a half-open freezy into my freezer. I have kids, like little ones. And he's like, it's just 25 milligrams. I'm like, dude.

2:26:27SpeakerNo.

2:26:28BubblemanYou can't put that. It'll be eaten in like the next five minutes. My son, my 22-year-old son will come down and eat that shit in the middle of the night.

2:26:36SpeakerWithout looking at the milligrams.

2:26:39BubblemanDude, he didn't label anything. It's just a freezy.

2:26:43SpeakerNo, no. And that's that's kind of what happens. Those are the stories. That's why I think this kind of education is is so necessary and needed right now. It's like we have The New York Times writing these like fear mongering pieces about marijuana is the detriment of America.

2:27:01BubblemanIt's coming back, isn't it? It's like hardcore. There was this one doctor who was really talking shit about it. And now I see like Half a dozen, like actively daily promoting scrommeting. They made a word for hyperemesis syndrome, scrommeting, which is like, now people are, it's like, this is what people have done forever from the consumption of alcohol, but you're acting like it's some new thing. And blaming cannabis for it.

2:27:29BubblemanIt's definitely an interesting time to see sort of a cannabis prohibition regaining some footing. Like there's definitely some money behind it. And I feel like there wasn't money behind it for a while.

2:27:43SpeakerAlcohol?

2:27:44BubblemanYeah, I mean, it's definitely possible. I think between alcohol and pharma, those two companies have had to have take those two companies. Those two industries have probably taken the largest hit when it comes to what cannabis is doing, you know, out in the world without anyone basically knowing exactly.

2:28:02Dr Mark ScialdoneIs it ironic that Nazis are making a comeback? Are they related in any way? I never thought I would see the rise of a Nazi party again. But now there's all kinds of Nazism around and anti-Semitism.

2:28:17SpeakerI think there's definitely like a prohibition, like a very kind of move toward traditional values, I see. And I think with that, like cannabis is kind of an easy, low hanging fruit target for people to go after. And it has been for generations. It's just kind of like, it feels like a last push from people who don't, I don't want to smell pot everywhere, who don't, whatever, they don't like it for whatever reason.

2:28:44SpeakerBut also you're right about pharmaceutical companies because opioid, they found Miami Herald put out an article that they found that the opioid makers had like basically put out a hit against legalizing cannabis in Florida.

2:29:03Dr Mark ScialdoneInteresting. Who are they going to hit?

2:29:06SpeakerWell, you know what I mean? Not like an actual hit. Like they just prevented the legalization movement. And it was funded by like, what was the big Trulieve or whatever the big company in Florida is. I wasn't totally on board with what they were trying to do. Like they were They didn't want people to grow at home. It all needs, but it's all vertically integrated in Florida.

2:29:27SpeakerIt's interesting how every state and country.

2:29:29Dr Mark ScialdoneKim Rivers spent a bunch of money on that, didn't she? Right. It's crazy.

2:29:43SpeakerSorry, my dog is. Do you all have, do you have pets by any chance?

2:29:49BubblemanMy little doggy passed away a couple of years ago. We miss him.

2:29:52SpeakerI'm sorry.

2:29:53BubblemanYeah, he was like 12 years old. He was awesome. Now we have, and our cat also passed away recently. She was 20 years old.

2:30:00SpeakerOh my God.

2:30:02BubblemanYeah. And now we have another cat and she's, I think she's at my door right now. She's like three years old, maybe four. She's a big Maine coon. She goes out and murders small animals around my house and upsets the bird people. The bird people are like, those cats eat 300 birds a year. I'm like, you eat 300 birds a year. So how about you shut the fuck up and go eat your birds.

2:30:30SpeakerAnd they're such beautiful cats. They're really like, they're, they're like, they're like beasts, you know? They're not like- They're regal. Yeah.

2:30:37BubblemanThey're beasts. They are beasts. They're murderous. They have murder in their eyes. That's what I have always noticed. I'll show you, because whenever I talk about my cats, this was my first raccoon. Please. This was Dutch. He lived to be 12 years old before coyotes murdered him. And then a bald eagle flew him out of my neighborhood. He was flown away out of my neighborhood. And that was Dutch.

2:31:01BubblemanAnd he was no more.

2:31:02Dr Mark ScialdoneWell, circle of life moment going on there.

2:31:05BubblemanWell, people are like, are you sad? I'm like, yes, I'm sad. He was my best friend ever. But live by the gun, die by the gun. Like, are you fucking kidding me? He murdered like baby birds and stuff like he was horrendous. Now this is the new one. And tell me you can't see the murder in her eyes. She's like, whoa. Yeah, she's a purebred Russian Maine Coon.

2:31:28Collin PalmerLook at that thing.

2:31:30BubblemanUnbelievable.

2:31:30SpeakerLook at the paws. Her paws are massive.

2:31:34BubblemanAnd she's young here. She's much bigger now. She's only like a year and a half old here. How royal that thing looks. Yeah. Well, there's a reason why they don't make them 180 pounds. I can tell you that much. Because as much as she'd love us, she'd eat all of our faces while we slept.

2:31:49Collin PalmerYeah.

2:31:50BubblemanThey're not like dogs, you know. But another thing about cats, they will not tell the police where your drugs are. Just saying.

2:31:56Dr Mark ScialdoneYeah.

2:31:58BubblemanThat's why I've always kept a cat.

2:31:59Etienne FontanThat's why I have two cats, too. I have.

2:32:05BubblemanDon't want your dog.

2:32:06Collin PalmerDogs are amazing, though.

2:32:07BubblemanListen, if you have kids, especially dogs and cats to me, don't choose one. If you have kids, especially always have cats and dogs. They teach you so much about the world.

2:32:19SpeakerAnd how to have a responsible, you got to be responsible for another being and they love you.

2:32:25BubblemanWell, dogs love you unconditionally, which everyone should get a little piece of. Cats will decide whether they love you or not. And then you got to earn their love. And I think that's important for people to kind of have a little piece of as well. You know, it's like, yes, this dog will love you unconditionally. But this cat. It won't.

2:32:41Etienne FontanYou're going to have to earn that shit. Let's bring it back to cannabis because, you know, I've had dogs that have eaten my stash before. But however, you know, Vanessa, do you have people ask you for recipes for, you know, their animals? Because we know that CBD as well as THC can be effective for, you know, pain management for animals, too.

2:33:04SpeakerYeah, definitely CBD. People are always asking me for CBD treats for dogs. And if I make them for Bon Bon, I've given her CBD before. She has, she's knee, she's got a knee problem. So, which is common with her breed, but I think there's a lot of benefit to cannabis with pets. We just haven't really, I wish there was a bit more research on THC and like other ways to give it to them.

2:33:34SpeakerLike, basically, I haven't really seen too much about THC. I only see CBD for dogs in the market.

2:33:43BubblemanPeople are afraid to get dogs and children high. And so when my dog Oreo, he got a tumor inside his bladder and it was taking up 95% of his bladder. So he only had 5% for urine. And so he would pee like the size of a, like a 10 cent piece, like a dime. That was his pee. and so finally i was like you know what i'm just gonna give him rick simpson's oil i got rick simpson's oil i'll throw it on a little cheese and it wasn't it wasn't easy he's a little dog he's like a 12 pound dog so i had to keep the dough super small and at least twice i got him absolutely psychedelically high like he was just like shaking for like eight hours or whatever but i will tell you that that thc did a lot more Thank you for joining us.

2:34:47BubblemanAnd he was within, like, I would say within two weeks, he was taking normal size pisses. We had like the little throw, you know, things down pads and he would pee on there. And then we were like, okay, well, like that couldn't have fit in his bladder unless that tumor was obliterated. The problem in the end was, Some of the last little bits of tumor got caught in his system and it plugged his system and the doctor was like he's too old to have a surgery like this and so we kind of had to let him go but it really improved the quality of his life and it extended the his life by about like a I'd say close to a year.

2:35:27BubblemanYeah. Worth it. Yeah, it was quite something. Yeah, it was amazing. But that was THC only. That was not CBD. I really don't believe CBD would have done what that THC did to his tumor.

2:35:40Collin PalmerI saw an unconventional yet interesting use case of cannabis that my cat did for about 20 years where he would eat all of the leaves off of my plants and in most cases he would like just eat clones and then immediately throw it up right and what I learned is that it's really good for his gut right oh what he was doing is he was actually eating it for his gut biome

2:36:04BubblemanAnd they do that with grass, too.

2:36:06Collin PalmerThey do with grass. Right. So it was his way of doing that. And I would always when he was a kid and I'd always find him in the grow room and around the plants and whatnot and little piles of leaves that he would just throw up. But it was just crazy. I've had this guy for 20 years and Mr. Man, R.I.P. But like he would like eat my clones and he selected stuff.

2:36:31Collin PalmerI don't know. It was crazy. I'd be like, you know, He would eat my clothes. He selected New York City garlic, actually. Like I had all these seeds and I had grown out four rounds and I was down to this one and I had these two and I was like, I don't know, I really like them both. And he just ate this whole row of this one and it was just gone.

2:36:54BubblemanI was like, hey, well, this is it. This is the one. Oh my God. So he anti-selected for you. He did. He called it. The one he selected, the one he wished you would have kept, he consumed whole.

2:37:06Collin PalmerHe did. But actually, I'm thankful that the one that I did keep, I kept because it is fairly good.

2:37:15BubblemanWhat do you think uh Vanessa about doing like a like a an edible night where you're you're promoting traditional hash and you're making all of your meals out of traditional hash i like the idea of i guess bringing the storytelling because cooking really is a a word of mouth storytelling handwritten notes you get no you get recipes from different grandmas and different aunties they have different handwritings it's just different right there's some value in that In that storytelling of the recipe, I think traditional hash, which obviously out of all hashes has the longest standing story.

2:37:54BubblemanIt has the deepest cultural story. It would be a cool combination to see the two, because I know obviously a lot of people are cooking with distillate. Now people are starting to use live resin and live rosin, but it would be nice to see traditional hash make a little steak in the edible world.

2:38:13SpeakerThat's what, well, you know who uses bubble hash is Wendy from Space Gems who, oh my God, do you want to look at, here's what you need. These are a hundred milligrams each.

2:38:26BubblemanJesus. And what are those? Chocolate?

2:38:29SpeakerNo, they're gummies. They're flying sauce. You can't have one of these.

2:38:33BubblemanDid you make those?

2:38:34SpeakerNo, no, these are from Wendy. These are from Wendy from Space Gems.

2:38:38BubblemanShe brought you like 4,000 milligrams of gummies. She's like, hey, I got you this jar of gummies.

2:38:44Etienne FontanYo, my boy is a Space Gem whore in Sacramento. He would kill for that jar. Holy shit.

2:38:50SpeakerI know. I wasn't expecting it. Like, it does pay to have friends in high places. And she just came by. We were like getting coffee and she's like, oh yeah, wait one second. Let's go to my car. I was like, cool, let's go. She hands me this massive bag and I just was walking home with like, I was like, well, you know, what is it? Like if the cops stop me, what are they going to say?

2:39:11SpeakerYou could offer them a gummy. Thank you so much for joining us.

2:39:35BubblemanI'd be on the plane, so... Oh my God, they'd be going through the cameras, finding out who you were, like, you dosed the TSA.

2:39:44SpeakerHe wouldn't want to say anything, he'd be sleeping.

2:39:45Dr Mark ScialdoneIt's that lady from The Sopranos. Dude, 100 milligrams. What were the chocolates, not 100?

2:39:51SpeakerNo, no, those were, that was when I was doing 25 per, I mean, I was using hash and I wasn't doing lab testing, but about 25 milligrams.

2:39:59BubblemanStill a great discomfort to many.

2:40:01SpeakerYes, definitely. And like when it's a surprise, you're kind of like, am I having a heart attack? Like a lot of times people will kind of like that because you get this kind of I get a flush kind of about me when I when an edible comes on, I can like really feel it. And if you're not expecting that, it's not a it's not a fun thing.

2:40:21SpeakerI don't people always say I'm going to get my grandma high and not tell her I'm like, please don't do that. Let's not let don't do that.

2:40:27BubblemanYeah, that goes to the two commandments of Tim Leary. Thou shalt not keep someone from taking psychedelics and thou shalt not dose someone with psychedelics without their knowledge. Don't do that. It's like if they want to, great, facilitate, help out. But dosing someone without them knowing has got to be one of the greasiest moves. It's like a weird like assault of consciousness.

2:40:51SpeakerYes.

2:40:52BubblemanYou know, and it's so personal and it can be so just, yeah, it's not, it's not good. Don't do that out there if you're listening. Well, you are listening. There's hundreds of you listening right now and thousands that will listen. Be a good person.

2:41:04SpeakerListen to us. Be good people.

2:41:07Collin PalmerThat happened to me in Fish Lot 99. Do not be that guy that gives me the cracker. Because I'll be back asking why, uh,

2:41:16BubblemanCrackers is a suspicious thing to be getting given on Fish Law, dude. I would for sure think they ghosted me.

2:41:22Collin PalmerI was like a good friend. Then they were just like, Cracker? Hey, Dr. Mark, you want a cracker? I just woke it up.

2:41:30Dr Mark ScialdoneWhat did you call me? You call me a cracker? Yeah.

2:41:34BubblemanOh, my God, 99.

2:41:36Collin PalmerThat was a good year. The things your friends do when you're young.

2:41:39Etienne FontanOh, dude, I went to a gangrene social distortion show in Pittsburgh to see my friend, and I went to see him, and I was like, and as I did that, he went, doop, and put a little square of paper on my tongue. Yeah.

2:41:55SpeakerNot cool.

2:41:56Etienne FontanNot cool. Yeah.

2:41:59Collin PalmerIt was cool once I found out, but, you know, it wasn't cool at first.

2:42:03Etienne FontanNo, don't do that to people. I mean, it's really a wrong thing to do because you have to be mentally prepared and people who are doing edibles, you kind of set yourself there. And if you do that, you're really unfortunately setting somebody for a panic attack. I've seen it. It's fucking ugly. It's terrible. It's not fun. I accidentally got my... My best friend growing up's wife way too high on her first dab and she didn't she then told me oh yeah as as I was giving her the hit I was being told oh she stopped smoking a year ago and has been running every day Basically had zero fat on her body and proceeded to take one hit and pass out it and then trying to explain that to him after I gave him his first dose and him telling me the same thing and it just leads to a very uncomfortable situation got her she finally woke up finally get her to the bed and right before we get to the bed she throws up on the floor you know it's just it can go It's not fun, people.

2:43:06Etienne FontanYou think it's funny, but it's a terrible experience for everybody involved. And I had to explain to them it was just THC, but, you know, that train had already left the station.

2:43:17BubblemanIt was just THC, but you're a super fucking lightweight. No, I'm just joking.

2:43:22Etienne FontanTaking somebody from zero to a thousand is not fun. And walking through all that and Having to clean up vomit while you're high, not fun. You know what I'm saying?

2:43:32BubblemanWell, the ultimate not one is dosing people that don't know. That's the real serious, like that's the whole reason Terrence McKenna was like, you can get to these places with breath techniques? Great. I like to know I've taken a drug before I trip balls. I don't want to breathe my way into a psychedelic experience. That is scary. But when you're tripping, everyone that's ever had a mildly bad trip or a horrific one, if you can monitor and sometimes conceive of the concept of time, you are counting the hours to when this is going to stop being the way it is.

2:44:11BubblemanIt's like, okay, I'm only three hours away and this should dissipate. Okay, I'm going to be okay. It's horrible, but... That's why you shouldn't dose people without their knowledge.

2:44:22SpeakerThat's right. Another thing.

2:44:24BubblemanOh, go ahead.

2:44:25SpeakerI was just going to say another thing I talk about is crossfading. You don't do that, Marcus, but a lot of times people like to mix alcohol with cannabis. And we're talking about throwing up. We're talking about scrommeting. The only time I've ever scrommeted was when I decided to take a bunch of, drink a bunch of whiskey and then take a giant bong rip.

2:44:50BubblemanSo you had the Cali and the Edmonton girls were like, let's hang out together.

2:44:55SpeakerYeah, exactly. My two selves came together.

2:45:00BubblemanDon't you know, George Costanza said it best, you can't let the worlds collide. Yeah. Yeah. He used to keep his worlds apart. I can't be the only one.

2:45:11SpeakerNo, I know what you're talking about. But remember when he ate the sandwich while he was having sex? That was my favorite part. When he was eating while he was boning. I was like, I love this guy. He's hilarious.

2:45:23BubblemanOh my God. He is so good. Oh man. All right. Well, full melt bubble. It's time to dip into the hash here and get a little... I think I'm going to do a dab rig. I haven't personally got the new Puffco dab unit. It's like their little ad thing is bring your rig. Exactly. I'm still waiting on mine, Etienne. I'm still waiting.

2:45:50Etienne FontanComes with a cool Puffco. It comes with a mood mat. Yeah. Okay. Hash water making. Oh, nice. Step by step. Yeah, they treat us good. They're also... Sponsoring our trip to the UN. So I have some news. I have some actual big news to announce everybody. As you know, our beloved hash church member Wade Laughter died last year. And I told you all my Veterans Action Council would be honoring him at the United Nations with a side event.

2:46:32Etienne FontanAnd we officially have a date and a time. We have been given official designation by the UN for the side event in Vienna, Austria. And we will be flying Monica Center, his widow, and Forrest Lee, who you know from Hash Church. We'll be joining us in Vienna and on Friday, March 13th at 1130 a.m. Vienna time will be the CBD Rich Cannabis Policy and Patient Experience. It'll be the hybrid room M5.

2:47:09Etienne FontanIt is organized, and this is who we got to organize with us, by the Multidisciplinary Association of Psychedelic Studies. With the support of the DRCnet, the European Coalition for Just and Effective Drug Policies, NCOD, our friends in South Africa, Fields of Green for All, and the Law Enforcement Action Partnership, along with my group, the Veterans Action Council, and the Veterans for Medical Cannabis Access. So the official program came out on Friday from the United Nations.

2:47:44Etienne FontanAnd you will be able to broadcast it, Marcus. It will be, of course, in the middle of the morning. Because it's going to be in Vienna time. However, it's going to be at 1130 a.m. Vienna time. So I don't know what that is out here in North America. But we have an hour where we will be giving presentations. Monica and Forrest will be speaking. Of course, Monica will be speaking on Harlequin as well.

2:48:15Etienne FontanForrest, for the work that has helped save his child, who is now an adult child, well, adult man now, I should say. I got to meet him at Wade's funeral. So I'm very happy. I have talked about it in the past. And so we've worked on this for about nine months. And then we got it official. So I will offer, and the offer is for Hash Church.

2:48:46Etienne FontanMarcus will have to log into UNTV and we will broadcast that and it will be broadcast. So, and we'll save it ourselves to YouTube, et cetera. But we also going to have a major announcement regarding the world legality of CBD as well during that conversation. And we have a former member of the International Narcotics Control Board, Pavel Pakta, will be actually speaking as well and giving that announcement.

2:49:18Etienne FontanSo I want to thank PUFCO because they're going to be sponsoring our group to go to the United Nations. So they put their money where their mouth is. And yeah, we've also submitted questions to the United Nations, nine different questions of which we anticipate them all to be accepted. And yeah, we may get, of course, all of our members will be asking five of the six questions, but we have extra questions that we feel that we may see Jolly Roger from Puffco actually read one of our questions.

2:49:57Etienne FontanWe've offered him to read that before the world body. We're taking activism, of course, to the world level. And the reason we're doing this is we're, of course, Kevin Sabet and the misinformation merchants will be there spreading their lies and misinformation. And of course, we're there to counter it. And it is to stop people from being executed for cannabis. Our friends and our working group got medical cannabis removed from the most dangerous drug category in 2020.

2:50:26Etienne FontanAnd our goal is by 2030 to have cannabis removed from the most dangerous drug category at the international level. So no one will be executed for cannabis in the future because unfortunately that is still happening in the world. And Kevin Sabet's blood on his hands language is continuously used by countries to continue to kill people over cannabis. I want to thank Puffco and Jolly Roger for going past, you know, corporate expectations and stepping up and getting into the international scene and putting their money where their mouth is in the sense that we need more people to step up.

2:51:04Etienne FontanAnd because if we can change this at the international law, It all spreads down to your country, insert where you are talking from, etc. And just to give an example for people who aren't aware, three years ago when we were at the UN, we saw three people executed, unfortunately, in Singapore just for discussing a cannabis deal. They didn't even touch the cannabis. They just were the liaisons in between, and they were all hung in public.

2:51:32Etienne FontanSo this is still ongoing. So the activism doesn't stop. When I tell you old people to go off your asses and get involved, this is what we'll be doing next month representing at the Cannabis Embassy. We'll have representatives from about 13 different countries again. Talking directly to world leaders and engaging with governments on cannabis as well as other plant medicines. We're working also to remove poppy as well as to remove coca plant from the international treaties because they have medical exemptions as is and therefore if they are being used medically they have no right being in the treaty.

2:52:12Etienne FontanSo One of the things we're working towards is helping other countries realize that we have to rewrite the treaty and that will be work that we'll do in Geneva, Switzerland. However, our current work is in Vienna, Austria. So if I have any friends in Vienna, I'll be in Vienna during the 9th through 13th. So I'd love to sample and see what things are there because I always love going into the clone shops because clones are legal in Austria and going to see what varietals are available to the international scene is always a fascinating thing.

2:52:47Etienne FontanSo thank you everybody for that. Thank you for letting me get this announcement in there, Marcus, but Very proud that we're going to be able to honor Wade at the international level. And yeah, it's going to be fun.

2:53:02BubblemanThat's amazing, dude. That sounds awesome. Congratulations to making that happen. And, you know, Wade is obviously just such an amazing person that it's great to hear that Monica and Forrest, for that matter, who's also an amazing person. The Caladrius Network, that was all angelic work. Silas, amazing to hear about him doing better and being successful. Being an adult now, he was literally like a child when we first got on here and we're discussing with Forrest and then eventually Wade.

2:53:32BubblemanWow, it's crazy how we've sort of like, We've managed to get all this, all these conversations and dialogues that we've had for the last 10 or so years, we've just got them all recorded, just sitting on hard drives as well as in the cloud on YouTube. It's pretty darn cool. For those of you that didn't get to know Wade, you should go through the old shows. He was on the show, I want to say, for three years.

2:53:56BubblemanIt might have been more, it might have been less. There's definitely a lot of episodes with Wade on there that you can go and catch just catch some of his spirit and his kindness. Very cool, Etienne. I'd love to be there myself, but I won't be, but I will in spirit. And if it's one o'clock or two o'clock in the morning, I'll be here doing my best to stream it for you.

2:54:24Etienne FontanI may need a clip from you. Like, have your people find the best... Wade clip that we could run at the U.N. that would succinctly capture him and what we have.

2:54:37BubblemanAnd the same way that we did with, you know, Sam, you know, right off the top of my head, that compassion is a verb one. And like putting combat like when you put love into action, it becomes compassion like that one's pretty good. And it is kind of exactly what you're doing at the U.N., I'll go through it though. I'll put it out there. There's a lot of them, so we'll make sure that we pick the best one.

2:54:57BubblemanBut that compassion is a verb one is pretty good.

2:55:03Etienne FontanYeah, that would be perfect because we can run things at the beginning and at the end. I'm the moderator of the event, and the UN has a full technical staff to assist me. So anything that we have that we can preset, the better, and that way we can run it all smoothly. Because I got to still work on Forrest and Monica, see what they're speaking. Because we gave them five minutes, which is a lot of speaking time for people who don't necessarily speak in public.

2:55:34Etienne FontanSo, you know, it's going to be a very special hour for sure.

2:55:38BubblemanDude, how cool is that? That is going to be unbelievable to see those guys speak at the UN.

2:55:46Collin PalmerYeah.

2:55:46Etienne FontanThat's why we did it because the medicine and Vanessa, as you were talking, right? Just the CBD. CBD has walked from, I've literally watched it literally walk from the labs back in our original testing in 09 to walk its way completely around the world. I mean, I can go right now to Vienna and there's CBD shops in Vienna that sell bongs and all kinds of stuff and just the crappiest CBD, you know?

2:56:15Etienne FontanIt's really fascinating how it spreads. So this is what we wanted to bring is to help people understand the medicine, the creators of these medicines, why they matter, and having the examples of his widow as well as another specific patient representative who his son Silas was having hundreds of seizures a day. To the point where he would have to be medically lifted and taken to the hospital multiple times because he was in such distress.

2:56:49Etienne FontanAnd the medicine that Wade and specifically Forrest was able to come up with saved his life and literally caused him to stop having those seizures. And those types of representation are not heard enough. They hear enough about the drug dealers and the smugglers. They don't hear enough about the healers. And that's something that we felt was underrepresented. And we have the access because we work with

2:57:25Etienne FontanWe had to lobby the Multidisciplinary Association for Psychedelic Studies and they agreed with our assessment that and to take it forward. So we'll have a couple of their speakers as well coming in and speaking towards regulation at the national and international levels because. The medicine medicinal aspect is not heard enough of and in the sense that one of the things we're working on is that and to understand that I'm only coming from the perspective of the treaty is the law of the land and this is the 1961 single convention treaty and that's the one that all of our countries follow okay that single convention basically dictates that every country has to be eradicating or dealing with cannabis if you receive any money from the united states at all you have to have a cannabis eradication program ongoing so the international impact has ripples throughout the entire world And the language that we use and speak, just as I've said in the past, it took us 24 years to get, insert the term harm reduction, okay?

2:58:42Etienne FontanThat's how hard it is to work in literally hemming and hawing over verbs and nouns. They will literally argue over the and and over an actual conversation. It's fascinating to watch go down, but Their impact states that they have every aspect for any type of law to go down the countries to enforce it at the highest level. And as we know, people are still being incarcerated and put in jail for cannabis all around the world.

2:59:14Etienne FontanUnfortunately, there's places where people are being executed still for cannabis around the world. And that's needless to say, a horrific thing to consider that people just growing plants can be killed over such a thing. But the other thing is that we're seeing our friends at DRCnet, they're also having a side event on extraditional executions. Because not only is it happening in Philippines, our group went down and spoke to representatives in the Caribbean.

2:59:47Etienne FontanAnd the Rastafarians have been extraditionally executed for growing and manufacturing cannabis for decades. And we're having them being represented and spoken, speaking up at the UN level because we recently became part of the United States The Green Framework Foundation Advisory Team, which is basically a lot of representatives from the Caribbean, being specifically the Bermuda Medical Cannabis Clinicians Society, the Cannabis Authority of Bermuda, The Bermuda Cannabis Association.

3:00:38Etienne FontanAnd so the Caribbean realizes its place and how its place has been in cannabis and now wants to speak up on the international level because the Caribbean medical producers want to be able to compete Thank you for joining us.

3:01:11Etienne FontanThank you. Thank you.

3:01:31Etienne FontanWednesday, March 11th at the UN, which is murder on land and sea, the extrajudicial drug war killings in the 21st century. Because again, our United States just the other day bombed another fucking boat. In the Pacific and we're just bizarrely just bombing people who are carrying cannabis on their boats, not just other drugs, but cannabis has been found on these as well. So just things we're observing because at the UN we are called observers because we're not actual observers.

3:02:08Etienne FontanWe represent as the ambassadors of the cannabis embassy and we represent the cannabis culture, which of course the UN does recognize. They recognize cultures. So we're representing one of the largest cultures in the world because not many cultures cross every socioeconomic barrier the way that cannabis does. Thank you for that. Hats off to you all. Much love and appreciation. And sit back and let's get back into these questions for Vanessa because it's a fascinating conversation.

3:02:40Etienne FontanBut thank you for letting me have that soapbox there on the international work.

3:02:45BubblemanAnd welcome, Tom. We appreciate you. Welcome, Tom. Hey, how's it going? Can you guys hear me all right? We can hear you all right, man. What timing. ATN just gave us the lowdown on his UN work and a whole bunch of crazy shit going on in the world. And we've been talking edibles all day with Vanessa. It's been awesome. Bon appétit and her new book.

3:03:09SpeakerHi. Hey, how's it going, you guys?

3:03:13BubblemanHow to eat weed and have a good time. You know, that's a pretty good name for the book because you could definitely write a book, how to eat weed and have a terrible fucking time.

3:03:23SpeakerThat's easy.

3:03:26BubblemanOh my God. It's easy. Well, maybe not for you, Miss take a hundred milligrams at a time, but if I had a thousand, you know, yeah, that'd be a bad time for me.

3:03:36SpeakerIt wouldn't be, I would get like, I hope I would just fall asleep.

3:03:40BubblemanOh, I think you'd wish to fall asleep, but I'm not sure that it would happen.

3:03:43SpeakerSit there sweating.

3:03:45BubblemanYeah. Gunk Man Sam used to give these like goo ball things out, these little like balls that he would make on King's Day, Queen's Day. And it was it was one gram of his like his full melt dry sift. It had to be like between 600 and 800 milligrams.

3:04:04Collin PalmerLike very high, very, very no. So I have a question for Vanessa. So, you know, what was your role like on Bon Appetit? And, you know, how did it influence you moving forward? You know, like.

3:04:22SpeakerOh my God. I think if I didn't do Bon Appetit, I wouldn't have been able to go into a manufacturer and be like, hey, I've been making these edibles for a long time. Will you make these for me? You know, like, will you work with me? No one's made my edibles for me. I wish.

3:04:40SpeakerThat definitely impacted that. How I cook with cannabis, just seeing all of the, working with chefs, I learned all of these different skills and techniques from chefs around the world. Well, at least around, yeah, we had chefs from around the world. And I learned a lot of new skills, thought about cooking with it in different ways, different applications. And it opened a lot of doors for me.

3:05:08SpeakerI'll be honest, it really did. People like to talk shit about vice, but they, you know, no one makes that content anymore. I did Incredible Edibles when I went to Thailand after they legalized and shot three episodes of Incredible Edibles in Thailand. And, you know, they have a really rich, long history and culture of cooking with cannabis. And their legalization being the first in Asia to do it and to do it in such a big way.

3:05:38SpeakerThey gave away a million plants. I mean, obviously now it's they're they're flip flopping a little bit.

3:05:44Collin PalmerI think Vice Vice did a lot for for filmmaking, too. You know, I lived in Brooklyn when before they built their, you know, their their offices down on, you know, down in Williamsburg there. Right.

3:06:02Dr Mark ScialdoneIsn't that how Abdullah got into that was through something about them being in Brooklyn, right?

3:06:11Collin PalmerI don't know. But what I was getting at is like I live a block away from Krishna, who was a block over from me in Brooklyn. And the work that they were doing for what we all do to publicize it like that on the PR level was really helpful, I think, for Everyone, whether you liked it or not. And the topics that he was covering, I think were really important.

3:06:37Collin PalmerAnd then I would like see him out at shows, you know what I mean? I'd like, you know, I have friends that were really close with Krishna. Yeah, Krishna. And he just got hired.

3:06:47SpeakerHe's like a news guy, too. Like, he's just like a seer. He took it like news.

3:06:53Collin PalmerYeah, he, you know, he, you know, I met up with him just like in passing and we were having coffee and I was just having coffee and he's asked me, he's like, do you collect genetics from all around the world? Cause that seems like, you know, this was in 2017 or whatever, 2016 probably actually. And I, you know, we had this conversation around genetics, you know, and I, I just, I just thought at the time he had this really well-rounded ideology around, All of these people have been very supportive of the plant and the things around it and the things that surrounded it from a just a holistic point of view.

3:07:32Collin PalmerSo I thought I felt like it translated a lot with the work that he did for Vice. And yeah, I just I really commend them and what they did for not only just our subject matter, but just filmmaking in general for a lot of young directors and editors and.

3:07:52Collin PalmerOther things, so say what you will, but yeah, they came in hot, but did a lot of good work.

3:08:00SpeakerYeah.

3:08:01Dr Mark ScialdoneWhat did Rye, so Rye Pritchard, our friend from- I love Rye. Yeah, so what did Rye do? Rye was kind of like-

3:08:08SpeakerHe was like, yeah, I knew how to dose. I knew how to cook. I was kind of like this bridge between cannabis and culinary worlds. I knew like I didn't know all the chefs, but it didn't really matter because I know how to make a chef comfortable on camera. I didn't know I had these skills until they like threw me on camera and I was like, oh, OK, I can do this.

3:08:30SpeakerI'm pretty good at this. And so I would I would

3:08:37SpeakerYou kind of make them comfortable if they didn't want to eat any cannabis. Sometimes they didn't want to get high. So I had to be the palate for them. Like, yes, there's enough salt in this or this tastes good, more vinegar, whatever, because they didn't want to. Their job is when you're cooking, you got to keep tasting. But when you're dosing your food and there's all these cameras in front of you.

3:09:02SpeakerSo I kind of had that role. Thank you so much for joining us.

3:09:32SpeakerA little bit of that.

3:09:33Dr Mark ScialdoneAnd Pinsky is no barometer, right?

3:09:35SpeakerNo. He would take like, he just, no, he was, but everyone, the pizza episode.

3:09:41Dr Mark ScialdoneSo did, did, did Rye kind of serve as the, the voice of sense and, you know, maybe Rye.

3:09:47SpeakerWe came in and explained what no one knows what this stuff, people don't know what the difference between live rosin and live resin is, right? Because we like to make it so complicated, but it's not that, you know, like you have to like do these things, at least I do in my brain. I'm like resin, solvent, right? Rosin, no solvent, you know, and then I'll talk to Rye about some of, we were talking about terpenes and I'm curious what you guys think about this.

3:10:13SpeakerI love live rosin, but I've heard some of the benefits of solvents, right? Because not every strain washes well. So rosin kind of limits your options for the strains that you can press. And get good yield, right? Like if we were just like a bunch of fairies frowncing around, we could just press for fun. If you're trying to press for yield, you're really kind of get more limited in that.

3:10:41SpeakerBut we know that I'm really getting sidetracked. I'm so sorry. We know that terpenes are water soluble. And so like Rye was kind of saying to me, we had a conversation like sometimes because you use those solvents, it's really going to strip everything off. You're not going to lose any of the terpenes or as many to water. What do you guys think?

3:11:03Dr Mark ScialdoneWell, yes, we talked about this quite a bit on Hash Church. So in making water hash, you're always, you know, running the risk of water soluble terpenes that you would get in a, say, another type of extract might be lost in the water, right?

3:11:22SpeakerSo Rye would come in and explain, not that, but he would explain like what's rosin, what's resin, what's this? Because Pinsky would run in and be like, ha ha, we have some water soluble whatever. And then Rye would be the science guy who'd be like, this is some new nano part, you know, like that was his role. And I'd be like, I'd kind of translate that to the chef and we'd cook together.

3:11:46Collin PalmerSo with all that said, like what's what's your favorite recipe? Moment that you can pull up now, and I'm sure there's many, but if there was one, you know, with all the things you're talking about, give us like one moment. Just on the show at Bon Appetit that you're like, that was ridiculous.

3:12:08SpeakerOh my gosh, I cook with so many talented chefs. I got to, I met Frenchie Cannoli, so I think sitting here on Hash Church, we can talk, like, you know, that was really cool to cook with Thank you so much for joining us today.

3:12:50SpeakerThat was really great. That moment eating, that was the only time I really got to sit down and eat with everybody because I was always in the kitchen. So it really kind of stuck in my head of like sharing this meal, sharing this really ancient, you know, tradition that's been passed down and passed down and passed down, which is also reflected in the food that we were eating at the same time.

3:13:15SpeakerIt's an ingredient, right? It's a, to me, I see it as, as a culinary ingredient. And so, yeah. Yeah.

3:13:22Collin PalmerYeah. No, I, I feel that way with terpenes. Like, um, you know, I, I have a, a vial here, you know, I, I, you know, I really look at them as these, these ingredients that used well and the right amounts create this experience for yourself and others that, um, You know, it's unique. It's fleeting. It's all these things that you're kind of after. And that's where food can really kind of accentuate it because it's kind of the same.

3:13:54Collin PalmerFood is very fleeting. There's timing, you know, with certain things and temperature. It's all very relatable. But it all kind of distills down to the same thing for an experience, you know. So it's cool that your focus is really bridging that gap, you know, and kind of finding that synergy between it. That's really cool. I definitely appreciate it.

3:14:20SpeakerWe can move it forward, right? If we try to change people's perception of it as this whatever they think, a horrible drug, whatever. We didn't think of it as a culinary ingredient, a plant medicine. I really do think it's meant to be cooked with. If you talk to people in the south of Thailand, they tell you it was the original MSG for them. It made you want to eat more food.

3:14:46SpeakerIt made food taste better. And it does.

3:14:51Collin PalmerSo when you're when, you know, since you've been doing, you know, your work with with cannabis and food, have you any countries that you've been to that are that stand out over another that you've done work in?

3:15:06SpeakerI wish I could do some more. I haven't. I mean, I'll be honest with all of you. We'll keep this between us. I funded that show. There aren't a lot of sponsors that want to do cannabis content because like we've reached out, Vice reached out to tourist boards and stuff like that, like Canadian Tourism Board to do. I'd love to do Incredible Edibles Canada. Oh my God, you know.

3:15:36SpeakerBut they, you know, I don't know if countries like don't want to be seen as like a place Thank you so much for joining us.

3:16:06Speakerwho own this restaurant and he happened to be growing and so that was awesome but like i'm sure if you let the italians loose on on edibles they're gonna come up like you see a lot of italians in the cannabis industry already i think we have a real affinity for for things that we think should be legal but they're not I think we, you know, like my great grandpa was a bootlegger, you know, like we just like to kind of push things a little bit.

3:16:36SpeakerSo. Yeah, I need to travel more of the story. I'd love to go and travel around and kind of show because you learn things. You learn how people are cooking with this plant like KD, this awesome cultivator on Koh Tao. And his family has been growing for generations, originally on Koh Phangan, which is where they have the full moon festival.

3:17:01BubblemanKotao is such a great little island.

3:17:03SpeakerOh, my God. Kotao is so beautiful. If you like to snorkel. Did you meet him? If you didn't go.

3:17:08BubblemanI was there in the 90s and I met this guy named Tu Long who had this tiny little place. He was just super amazing. And I spent my time on Kotao scuba diving, obviously, because back then it was a big scuba diving island.

3:17:21SpeakerIt is. Yes.

3:17:22BubblemanAnd but I don't know if I ever met him. I might have been before his time.

3:17:27SpeakerMaybe before he was there.

3:17:29BubblemanBut he might have been in Copangan.

3:17:31SpeakerYeah, because he had a hotel, though, before that he ran on Kotel. But he's legendary because he has this family genetics he calls KD. And it's this awesome fucking sativa that like I was like, yo, it was tasted amazing. You could. And then he had he's growing it on his rooftop. But you know what he does? He takes the roots off. Thank you for joining us today.

3:18:22SpeakerUm so those kind of traditions those kind the the way of cooking and processing the plant were just kind of starting to open up more at least I feel internationally and having it like Thailand I didn't know they were doing this on on Thailand and that they had this like rich tradition of of cooking with it in this way so I'd love to do more. Long story short, short story long, Colin, I would love to do more.

3:18:52SpeakerAnd I know there are way more recipes. Like there's a wonderful woman in Brazil. She's doing pop ups and dinners and stuff in Brazil. Like what are what's Brazilian coxinha infused coxinha? Like, yeah, let's go.

3:19:08Collin PalmerYeah, no, that's cool. Yeah, I was just curious if there was like anything that you'd done with the show. Yeah, but that's cool.

3:19:18SpeakerHave you been anywhere that like you've had edibles? Like has anyone had just something wonderful edibles that you've never thought? Is it always a brownie? Is it always a cookie? Like I had curry.

3:19:31BubblemanLassi in India. Like a real bang lassi. That shit was like... That is no joke.

3:19:41SpeakerYou got high. You got really big.

3:19:42BubblemanOh, yeah. I got super duper high. I mean, I was already in India for the first time, so I was already like, whoa. Whoa. This is pretty trippy. And we had really good charas from Nepal. So we had like the smoke down. But I was like, I got to have like a bang lassi. And it was so delicious. I just was like... Just like sucking it back.

3:20:02BubblemanAnd this guy had made it with hash, I guess, not weed. And yeah, it was very, once again, too much for me. I can smoke a lot, but I'm not a big edible guy. I just, I mean, I love edibles in the sense that consistently I'll eat edibles every day. I just don't eat an enormous amount of them.

3:20:23SpeakerA little bit.

3:20:24Collin PalmerYeah. Okay. So the Butter Bros, when they were in business, they had a hash. Cake thing. I don't even know what it was. My friend Ross, love you, homie. I just got off tour in LA and he brings me these cakes. He gives me five of them. For some reason, there's five. And I ate one. And I just remember it just was like a fast, it was not a fast onset, but when it came on, it felt fast.

3:20:52Collin PalmerAnd I just was like, it's just like a full body. But the Butter Bros, those guys were, I don't know what happened to them. I don't know. Do you remember them? They were 215 days. I don't think they survived the transition to 64 like a lot of people, but they were mainly hash focused. I don't think they really used. Yeah, just remember that like green sticker they had was like Butterbros and it was ridiculous, but it was awesome.

3:21:23BubblemanYeah, so many people have come and gone. Hey, it's crazy. And there's they're not done with it yet. They're still there. They're still shaking the tree up here in Canada. Let me tell you, many, many a bankruptcy to occur.

3:21:36SpeakerReally?

3:21:37BubblemanOh, yeah. Yeah. A lot of the companies have gone under. A lot of stores, a lot of LPs, a lot of processing companies. It's tough out there. It's to all the companies owe each other money, which is kind of the main reason they don't like bash on each other publicly because they're all like, oh, with that motherfucker owes us, you know, 150 grand. It's like, yeah, but you owe those guys 200 grand.

3:21:59BubblemanIt's like, yeah, but 150 if it's yours. It's like, yeah, but you'd still owe 50. Like, it's just the most insane thing. I hope that those debts get taken care of and that business can get back to kind of a normalized aspect of business. But cannabis is not easy business.

3:22:25BubblemanIt is volatile. So why wouldn't the business of cannabis be volatile? You know, and what are all the chads that come in with money want? They're like, okay, first thing we've got to do is we've got to stabilize cannabis. It's like, ooh, you're a distillate guy. You go over there. We'll just take you and put you over here with the distillate guys, which is great. Distillate is very much so a stabilized cannabis product compared to like a live resin.

3:22:51BubblemanBut what a job to have to be like work for a big company and be like, I'm going to figure out the stabilization of these products. It's like, yeah, good luck with that. They're volatile organic compounds. Literally volatile is in the word of what they are.

3:23:06Etienne FontanThey're volatile.

3:23:10BubblemanI guess it's why cooking with food, cooking with distillate is much easier than pairing flavor profiles with the volatile organic compounds that the plant has expressed in the hash or plant that you're using to make your edible with.

3:23:24SpeakerBecause if you cook with like a really gassy or skunky strain or hash, it will come out in your recipe. Like if I've used chocolate in brownies before, it'll make it taste more chocolatey. You know, like it adds to the flavor. Just like I wouldn't use... Thank you so much.

3:24:06SpeakerWhat will get you high, but then you're kind of like we were talking about before, you're getting rid of that nuance, that, you know, undefinable kind of nuance of a full spectrum high.

3:24:21BubblemanWell, it's different too from the skills that you learn as a chef that are to follow the recipe, right? That's one aspect of it. But this other aspect of So creating synergistic flavors by stacking ingredients in specific ways, using specific techniques, that's like another aspect of it. And I suspect, you know, cannabis being so wide ranging and variable with fruit flavors, the gas flavors, the garlics and, you know, the different long chain sulfur compounds.

3:24:53BubblemanIt becomes a very attuned skill, I would guess, to be able to do that because most of the people I know that make edibles are just kind of like, it's like the way people breed cannabis. They just take the sherbet and the gelato and they put them together and they call it the sherblato. It's like not exactly how breeding works. That's a quote from Ryan Lee's book.

3:25:16BubblemanThank you so much for joining us.

3:25:32SpeakerYou're not going to taste it. It's like, but I'm micro, I don't dose it. If I was going to put an eighth of wheat into my spinach dip, then yeah, like you probably, I would make an infusion and take the time to do that. But if you're only putting a pinch, cause you only, you know, you're going to eat a good amount of spinach dip and you want to be honest with yourself about serving sizes.

3:25:54SpeakerUm, you don't need that much weed and you won't take, you're not going to taste that little bit of herb because you have garlic and you've got this and that and you know, so there's a time and a place, but if, if you, someone said that they don't get chocolate turps from chocolate, I smell chocolate, whatever, maybe my nose is off, but, um, Forbidden Fruit, right? I love cooking with that because anytime I showed a chef that strain, people, they'd be drawn to it because they're like, this is what I want to cook with because I want my food to kind of take on this flavor.

3:26:28SpeakerAnd so much of eating and tasting food is smelling it as well. So...

3:26:35BubblemanI'm just talking about those old school, like when I was young, the first weed cookies I saw had weed in them. Like there was no extraction done.

3:26:43SpeakerThat's what my auntie on Hawaii. That's how she's doing it.

3:26:47Etienne FontanAuntie! We had greenies where we would actually grind the leaf and use that as flour too. Oh, fuck.

3:26:56BubblemanEverything's just super green. Leave it in there. I mean, I could see it for a spinach dip as I could see using it as like, I want to make something green. I'm going to use the green from cannabis and it's also going to have other flavors. But this wasn't that. This was just like a pathetic attempt at getting high off eating weed, which was the original edibles.

3:27:16BubblemanThen it was a brownie and then it was like, ooh, you know, eat that first brownie.

3:27:21SpeakerFirecrackers. I had so many people telling me you can't get high without doing an infusion. I'm like, excuse me, have you never heard of the firecracker? It's like a totally old school edible. You just, you know, like peanut butter, what is it, graham cracker, peanut butter, ABV, and then you just eat it because it's already, I haven't lab tested vaped bud before to see how much potency is really left in it.

3:27:46BubblemanThere's a good amount sometimes.

3:27:47SpeakerBut there's a good amount. So, you know, like you put that on some peanut butter and you don't need to infuse it into anything. Eat the actual plant. Some people say it hurts their stomach, makes them gassy. I saw a lot of those comments. I was like, that's a little TMI, but that, you know, good to know.

3:28:06BubblemanI have one of those NIR testers for cannabis from Valen Vera's and I was testing cannabis with a friend. I was doing her podcast and we were testing some cannabis. She didn't have much cannabis. And then she's like, oh, I have this joint. And I'm like, okay, well, you can just rip it open and we can test it. Well, she rips this joint over, she packs it into the dish.

3:28:27BubblemanI smell it and I'm like, did you smoke this joint? She's like, oh, just half of it. So I'm like, okay. And it was a COD. It was a COD product.

3:28:37SpeakerOh no.

3:28:38BubblemanI tested this thing and I'm telling you, and this was, it kind of tripped me out. It was stronger than its COA from all the oil that had condensed onto the weed. It was like the joint was stronger than it was before she lit it. It literally raised the COA numbers. It was trippy.

3:28:58Dr Mark ScialdoneCrazy. Of course it should, right?

3:29:00BubblemanYeah, of course. But I just didn't think about it. Better. Yeah, it went up substantially.

3:29:07Dr Mark ScialdoneIf it doesn't, there's something wrong.

3:29:09BubblemanWell, it just means that you're not necessarily getting a lot of that, you know? It's like the joint's getting it, but it's not necessarily making it to you.

3:29:16SpeakerYou. Edibles are a very, like, as far as getting the cannabinoids possible from whatever it is you're using into your body. Thank you so much for joining us today.

3:29:51BubblemanOh, my goodness. Did Tom? No, Tom's still here. How are you doing, Tom? What's going on by you? Farmer Tom.

3:29:58SpeakerI'm doing good. I'm doing good. Well, it's like a bear coming out of hibernation, you know? Yeah. I grow these full-term things, and so it's all starting over again. Fire the greenhouse up. I've got some... Sugar Snap Peas, and then my winter brassicas, kales, and collards, and broccoli, and all those things cracking, and I'm going to plant some onions to get some good onion starts, and yeah, it kind of starts all over again.

3:30:24SpeakerActually, today I'm on my way to a membership club in Portland where they're having a Puffco event today at a place called The Gray Zone. And yeah, these membership clubs are popping up here in Oregon and, you know, they seem to be, seem to be left alone, which, which is a good thing. It's a really great place for, you know, a lot of these home growers, they make their, you know, solvent, they make their, you know, solventless hash and bring them there and share and, It's a cool little scene.

3:30:59SpeakerIt's a great place for the 30-year-old kids and stuff to come and hang out and, you know, have a place to socialize and consume. And so, yeah, today they're having a Puffco event. I'm in my truck. And after this, I'm going to head over there and see what's going on. So yeah, they're interesting little events. And I'm happy that they have these little consumption, these private membership only consumption lounges in Oregon.

3:31:28BubblemanWell, I'll take it back to the start of you growing all of those veggies with a fuck yeah. Can I get a fuck yeah for Farmer Tom?

3:31:36Dr Mark ScialdoneFuck yeah.

3:31:38BubblemanDude, awesome. I envy your farming, like growing food. First of all, we have a chef in the house, so she's just like was smiling from ear to ear while you were talking about your call. I love gardening.

3:31:49SpeakerAnd your kale. It sounds awesome. Everything you're growing. Well, in this crazy world, we have to stay grounded and no better place than getting your hands in the dirt, you know, to get away with it and focusing on that. You know, every year I do a community garden for all my neighbors. And we do generally 200 feet wide by 50 foot rows. And it's basically everything, tomatoes and peppers and peas and carrots and beets.

3:32:17SpeakerAnd, you know, and I love feeding my neighborhood. I love feeding my neighbors. And, you know, in my, in my, where I live, we have, you know, we have fences, but We have gates and some of our neighbors' fences aren't even there. We just tear them down and, you know, they let me use their property for crop rotation and we go back and forth. And, you know, it's, it's, it's, you know, especially with the crazy world we're living in now.

3:32:45SpeakerI mean, all that kind of stuff becomes really important. Every year I add to my food forest. So this year I'm going for a Bartlett pear. Last year I did a Santa Rosa plum. Ooh, you know all the trends. What? Santa Rosa plum. Well, I just know what I like to eat. I love to know what I like to eat, you know, and we have all these exotic figs.

3:33:13SpeakerSo a friend of mine, his dad is like an exotic fig freak. And he lives in a condo, so he has limited space with a garage. So like once a year, they do the dump. They'll bring like five or six varieties over. And, you know, I keep a bunch of them in one of my greenhouses. I've kind of separated an area just for the figs. And then I'll add them out here, the cold hardy ones.

3:33:41SpeakerI don't like the I'm trying to stay away from, I'm trying to get them acclimated to my temperature zone. We're at like an 8B down here, you know, as far as a grow zone being, you know, in the Portland, Vancouver area. And I want to get the hardy ones that I don't have to cover up every year. And, but this year has been pretty mild. So yeah, I love the whole farming thing and, you know, it fits right in with my, our medical growth for me and my wife and, Yeah, it's a it's a lifestyle.

3:34:12SpeakerYou know, I'm getting to be 60. You know, I turned 65 this year.

3:34:15BubblemanSo it's kind of, you know, once you turn 60, kind of everything changes, you know, like 64, though, when you hear the Beatles song when I'm 64 for the first time when you're 64. Tell me about that, please.

3:34:28SpeakerWell, when I turned 64, a lot changed, you know, because you're getting ready to sign up for Social Security and which is something I've never really done before. And it's kind of weird collecting, you know, having money come in from, you know, from the government. I think they train us pretty good here. You paid into that. You paid into that.

3:34:51Dr Mark ScialdoneThat's not money coming from the government. That's money that you paid into. I collect social security. I'm 62 years old and I'm collecting every fucking cent because I get it. Yes, exactly.

3:35:05SpeakerBut they train us really well to feel bad about it from where I, when I grew up in the sixties in a Navy town, like, you know, the people who got food supplementation and, and, and cash and stuff like that. You know, it was like you really never wanted to do that or you were embarrassed to do it, you know? So I kind of come from that generation where You know, so it's weird for me.

3:35:31SpeakerThat's all I'm saying.

3:35:32Dr Mark ScialdoneHere's what you got to think about, Tom. Here's what you got to think about. When you look at your Social Security statement, you'll see that you pay them 10 times of what you get back, right? So the government's certainly getting it. Social Security Fund is certainly getting their money from you. By the time you die, you're only going to get about 10% of what you paid into the system.

3:35:56Dr Mark ScialdoneSo don't feel bad. About taking social security, please don't.

3:35:59SpeakerNo, I'm, I'm getting used to it. It's going to cover, I was going to cover like our mortgage and stuff like that, which is huge, which is, it takes a huge burden at me, you know, instead of running around in circles with these people, oh, this opportunity and that opportunity, and they all take like years. And it's like this time sucking thing that is, you know, I don't know how people have time to I don't know if you guys get on these WhatsApp things where all these people are entrepreneurs and this and that or cannabis or hemp or whatever, but they just seem to be exhausting.

3:36:35SpeakerAnd they tend to never, for me at least, they tend to never go anywhere, you know? So at 64, it was like dump like 90% of them, hold on to like one or two calls a week. Thank you so much for joining us.

3:37:19SpeakerYou know, hopefully one or two of them will come to forage these days. But, you know, I keep grounded by working in the garden, staying focused on my garden, keeping my, you know, my farm, you know, looking good and just, you know, and that's what I, that's been Paula and I's dream as far as, you know, my dream has come true when I was a kid. And, you know, I had to wait for the fucking toolbox to show up The fucking toolbox.

3:37:51SpeakerYou know, the guy shows up with the toolbox and I was a skateboarder surfer, so everything needed cannabis because cannabis makes everything better. So I, you know, and I had all these activities. We're going to go skate this ditch because the waves weren't any good, but the surf was good. So we're going to go here. We're going to plan a trip to Mexico. But it all revolved around cannabis and you had to have cannabis to do it.

3:38:13SpeakerSo when I was a kid, I was like, this is what got me into activism is I'm done waiting for somebody to show up. You know, we can only grow so much of our own. And then we ran out and then it was waiting and all of this stuff. And even in a border town of San Diego where it's pretty close, but there's the whole quality issue.

3:38:33SpeakerYou can get bricks, you know, but who wanted to smoke that when there was green flower coming across the border? So, you know, that got me into my advocacy and we've hit it now. As long as I can grow my own, grow my own food, drink my own well water. You know, my wife, she doesn't, you know, she's got health issues, but she hasn't left the property in six years and she has no desire to.

3:38:57SpeakerShe's all like, it's crazy out there. You go out there, I'll make sure you're professional and look good and give you all the support, but go out there and do your thing and I'll stay here and hold the fort down and, you know, I'm getting used to being on the farm more and not having to, you know, go, have to be everywhere all the time because that was like a big push for me during the, you know, from like 2012 through 2020 until COVID.

3:39:29SpeakerYou know, as I had, I felt I had to be everywhere all the time. And it definitely has helped. And, but now that I'm 64, it's, you know, it's a, it's a change. It's definitely a change of lifestyle and getting used to it and getting used to the social security to come in. And, you know, we're, we're not, we're, you know, we're definitely not rich folks. We're pretty poor folk.

3:39:55SpeakerYou know what I mean? We, We grow a lot of our own food. We, you know, even on occasions I've had to go to the food bank and stuff like that. So, but it's, it's a big change. That's all. It's, it's interesting.

3:40:09BubblemanWell, I just hope I get there. I'll be honest. You know, my dad died young at 55. So I was like, I'm like, I want to experience getting old, even though I know it's going to come with trials and tribulations. It's going to kick me in the nuts more than a few times. But dude, the fact that you got your property and you got your partner with you and you grow your food and herb, it's like, dude, that is like, that's the kind of wealth I'm looking for.

3:40:34SpeakerYeah, no, that's what, you know, and the whole making a lot of money thing for me is just, I've lost total interest in it. You know, I really don't, you know, at this age, I want to enjoy my senior life. You know, a lot of times when you have a lot of money, It creates a lot more problems, a lot more issues.

3:40:56BubblemanDon't give up on the money, Tom.

3:40:58SpeakerIt's just around the corner. Keep going, Tom. You can do it. I'm like at 64. It's like out the window. Okay, I'm going to get Social Security. I don't have to be running around crazy with my head cut off. You know, the money's in the mail. The money's in the mail. Like you said before, if everybody would just pay their debts, we'd all be in a better place.

3:41:18SpeakerBut, you know, there's some sort of sport in it for these wealthy people, like it's a sport, you know what I mean? Like it's a game sport, you know what I mean? We're going to knock him back and let's see if he can get back up again. We'll take another shot. It's pretty sad the way the whole industry and everybody a part of it, but it kind of seems that way in every... Dude, and if it was only that...

3:41:44BubblemanAnd it wasn't also the tax man and actual theft. It's almost impossible when you stack all three of those on top of one another. I always got to give a huge shout out to all my cannabis folk that are still doing it, that are still standing. Like, fuck yeah. Like, why not you? You did it. Holy shit. Suri's asking me. She just said, I didn't get that.

3:42:08BubblemanMy phone literally was like, I didn't get that. Yeah, you didn't get it, Suri, because you weren't putting in the work.

3:42:15SpeakerYou better work, bitch. But the health problems with the stress and not getting paid and all that stuff. I see people who just like the most dedicated, added everyday hard having heart attacks and, you know, really beats the hell a heck out of their health. But at the end of the day, all we really have is You know, is our name and our reputation and our health is the most important part of that.

3:42:43SpeakerRight. The health part is the most important part. So you got to kind of for younger people out there, you kind of got to find the balance, you know, because health, if you if you have it, you have all sorts of problems.

3:42:58BubblemanBut if you don't have health, you only have one problem.

3:43:01SpeakerYeah. Right. No, I've been hearing that a lot lately and it's true for sure.

3:43:06BubblemanIt's a fact. It is. You want lots of problems, not one. Right. No doubt. Go with lots. Stack them up. Get a nice pile behind you because the one is not the one. It's not better.

3:43:22Dr Mark ScialdoneIt puts all the other problems in perspective, right? It dissolves them almost in an instant. Right. Because if you're not here to enjoy life, What are all those problems? You know, and I, you know, we were talking about pets before, you know, I think, you know, Marcus, I recently lost a dog of many years and you can't lose a daily companion like that, that you have. Thank you so much for joining us today.

3:44:19Dr Mark ScialdoneUnconditional love. You only get unconditional love so many times in your life, right? Who do you get it from? You get it from your mom and your dad, right? If you have a household, that's correct. You get it from your parents. Obviously, when you have children, I've brought two children into this world, so you give unconditional love to your children. Hopefully, they return that in respect to you as an adult.

3:44:47BubblemanAre you taking credit for your wife birthing children? Is that what I just heard? No, no, not at all.

3:44:53Dr Mark ScialdoneI'm joking. Not at all. My wife would give my head to me. Shut up, Mr. Scaldone. Exactly.

3:44:58BubblemanShe brought two children into this world.

3:45:00Dr Mark ScialdoneRight, right. But I would say that again, that, you know, it's interesting because as a parent, It's kind of like the way you were describing it, Tom. When we became parents, our perspective really changes too, because now when you look in the mirror, you're no longer just that person that you've been looking at the mirror all your life. Now you're someone's father or you're someone's mother, right?

3:45:26Dr Mark ScialdoneAnd so that, again, takes on a whole new realm of responsibility and things that you don't... Thank you so much for joining us.

3:45:48Dr Mark ScialdoneWe were lucky because we had two children, one boy and one girl. And, you know, it's really cool when they cross that threshold and are now adults and could look at you not just as their parents, but they could look at you as an adult. And again, sometimes that makes that whole relationship dissolve because you know sometimes kids feel like they're you know i don't know their parents live vicariously through their kids and you know there's usually a good amount of respect that your kids now have because they realize how cool their parents were right like we were taking our kids it takes a while We were taking our kids to fish concerts and you know certainly if the Grateful Dead were still around we would have brought kids to dead shows but like when our kids were around other Folks who were partying and smoking and getting all fucked up and everything.

3:46:52Dr Mark ScialdoneIt gave them kind of like a sense of like, hey, our parents are kind of cool, man, because they're exposing us to this at such an early age. So by the time they became adults, they're like, you know what? Our parents really gave us this wonderful life and exposed us to all these things. That helped, you know, send us on our way.

3:47:14BubblemanWell, true. Shout out to our children. There I am with my daughter, Trinity. Shout out to Trinity.

3:47:21SpeakerShout out to Christine.

3:47:23BubblemanYeah. Shout out to Christine. Shout out to the Chitlins. Right. It's good to have them in your life. I got an 11 year old. My others are like up. They're older now, 24 and 22. My 11 year old. They'll still like hold my hand in public and like hang out with me and like be my buddy. So it's pretty awesome.

3:47:44Dr Mark ScialdoneThat's awesome. They have a respect. That's respect, right? I mean, yep. And that's earned, right?

3:47:51BubblemanAnd my 11 year old, I took him to see Michael Franti a couple of years ago. He ended up on stage, like with his little buddy, like singing at the concert. He was like, he left. He was like, dad, concerts are awesome. I'm like, listen, like, just so you know, like a lot of people go to concerts their whole life and they never get up on the stage ever.

3:48:09BubblemanHe's just like, oh, really? Like he thought going to a concert meant we're going to go. When do we go on stage? Like, dude, that actually doesn't ever happen. Like.

3:48:19SpeakerYou got lucky.

3:48:20BubblemanYeah, well, just a different way to do it, right? It's like, let's give this to the children. Like, what a cool thing to do at the end of your concert. Be like, just invite like 20 or 30 kids up on the stage and let them dance and sing the song. Like, give them a little experience, what it feels like to perform in front of an audience.

3:48:40Dr Mark ScialdoneBut do your kids know the impact that you've personally had in cannabis? I mean, do they know who kind of like the bubble man persona is?

3:48:51BubblemanListen, my daughter was mortified that I was bubble man in high school. Her friends would be like, is your dad bubble man? And she'd be like, no, and like run away. She really didn't like it at all. Like for years, I'd say four or five years, I had a very like hard relationship with her because she was so resentful that I was so well known. In the cannabis industry.

3:49:11BubblemanNow, she eventually ended up getting a job at my buddy's dispensary down the street called Happy Isle. And she worked with this guy, Rob. And Rob gave her Rob Forbes is often in the chat room on Sundays. He might be in the chat room right now. He lives over on Bowen Island. He gave her like four or five books to read when she got the job at the dispensary.

3:49:36BubblemanAnd I was in every book. I was there was a chapter of me in each of the books that and I don't know if he did that on purpose or if I'm just in lots of weed books. Either way, it was super cool. And my daughter after years, and I think she'd be okay with me reading this because I'm going to read this. She sent me this.

3:49:53BubblemanShe sent me this text and I screenshot it because it was like so touching to me. I was like, I remember crying when I first met it, read it. She said, I hope you're having a good time in Edmonton. Oh, how trippy is that? Cold as fuck. Sorry I wasn't home to say goodbye. I've been working at the dispensary the last couple of days and each day I work there I think about you and oh sorry I fucked it up.

3:50:17BubblemanI think about you and your work and I just want to say thank you for helping me get this job and thank you for all the work you do. I know I didn't appreciate it for a really long time but I feel like I'm already learning so much from working here and reading the books Rob gave me and I'm very grateful To have you as a dad.

3:50:36BubblemanOh, man. That is like, that's father gold right there. You might only get one of those your whole fucking life. Yeah, that's right.

3:50:49Dr Mark ScialdoneThat's right. That's right. I tell you. That's right. So good. So good. I pulled a fortune out of a cookie maybe a couple of years ago, and it was very, very short. And I don't usually pay attention to the fortunes in fortune cookies, but this one was funny. It said, be bold before you're old.

3:51:11Collin PalmerOoh.

3:51:12SpeakerThat's a good one.

3:51:14Etienne FontanIs that a good one?

3:51:15Collin PalmerYeah. Yeah.

3:51:16Etienne FontanThe Dalai Lama said one that was really good. Live your life right early so that as you age, you can enjoy it a second time.

3:51:24SpeakerHuh. I like that. That's interesting.

3:51:29Etienne FontanThat one struck me because it's, yeah. We went and saw a movie last weekend on Pass the Joint, which was on Dennis Perrone. Oh, Join the Club. Oh. That's what it's called. And it was a one-time screening in San Francisco, and I used to deliver clones to Dennis. So everyone in the audience was all survivors. They were all people from the club, worked at the club, were around it.

3:51:54Etienne FontanAnd so it was a big, you know... Hugfest, needless to say. But it also reminded me of what we did 30 plus years ago and.

3:52:07Etienne FontanThere's no feeling like seeing your history and how it has moved and changed people for the positive. And that I think is what he means by so that you can enjoy it a second time around. Because I'm enjoying seeing what we have created. I'm not happy with how everything went down. Thank you so much for joining us.

3:52:45Etienne FontanHe said on on you know specifically how you know he was he was in the vietnam war he was drafted but he got turned on to cannabis there and he came back with three kilos and that's how he started by bringing back literally vietnamese you know genetics directly to america and that's what started him back in the 70s so you never know where your start begins but you know live your right life early correctly You know, morally, so that, you know, who knows what can happen later on in life if you can make it that far.

3:53:20Dr Mark ScialdoneVery different than party hard, die young, and have a good looking corpse, right?

3:53:25SpeakerYellow.

3:53:26Dr Mark ScialdoneRight, exactly, all that.

3:53:28BubblemanForget about that. That is trickery. Live long and prosper.

3:53:35SpeakerYes! I can't...

3:53:40SpeakerIt took a little mental, like I had to think about it.

3:53:44BubblemanSo I'm going to add this stuff to the description, even though I say that every week and I never do. I'm the biggest flake. I'm terrible. I'm totally throwing myself under the bus. I never fucking do it, but I am going to do it. For you, Vanessa, I'm going to put up the information that Dr. Mark sent me, which is like it's your Vanessa Alvarado. Is that it?

3:54:08BubblemanDot com?

3:54:09SpeakerLavorato. Lavorato.

3:54:11BubblemanAnd there's a YouTube bong appetite link he sent. And there's your book.

3:54:17SpeakerThere's my book, but I have a Patreon, The Edibles Club. If people want to DM me, they can join the Patreon. I go live on YouTube every Wednesday now.

3:54:27BubblemanWould you rather us, if we're going to buy a book, should we buy it from you directly or is it just as good to go and buy it off of like anywhere else?

3:54:34SpeakerYou can get it anywhere books are sold like Amazon, Barnes & Noble, Indigo in Canada.

3:54:41Dr Mark ScialdoneWho's your publisher? Tell them that.

3:54:43SpeakerSimon & Schuster is my publisher. So they're really excellent. Simon Element is like... Oh, I love those guys.

3:54:49BubblemanI love Bridge Over Troubled Water is my favorite one by Simon & Schuster. That was a bad joke.

3:54:56SpeakerHe's just saying it's a major publisher. It's huge. It's cool.

3:55:00BubblemanIt's not Garfunkel.

3:55:02SpeakerI'm sorry for confusing the listeners. Yeah. I was really excited to work with them because they liked the title. They were like, hey, first time we don't have to change the title. It's like, great. You guys aren't going to try and like... Soften my message, you know, and I don't have to say broccoli or gardening or oregano. I can say what I want to say. So but yeah, they can.

3:55:26BubblemanIt's incredible that you have it at Indigo and Amazon and all these spots. I mean, that's mainstream. That's awesome.

3:55:32SpeakerIf people go and get it and, you know, it's like spreading the word about it because the bookstores don't really, they're like, what's this? And they just kind of whatever, but you can get it. If you have a local bookstore, you can always ask them to pick it up too. And I sign, I do Whatnot, which is like a live stream thing, but you can sell things on the app.

3:55:52SpeakerAnd so people want like a signed dedicated copy. You can find me on Whatnot, Vanessa Marigold.

3:55:58BubblemanI'm going to grab one of those for my wife.

3:56:00SpeakerOh, I'll send you one. Just you send me your address. Email me your address. I'll gladly, I'll get you one.

3:56:05BubblemanOh, well, that's amazing. I want to support your business too. Listen, it was really nice. It was really nice to have you on the show. Really great conversation. Thanks, Dr. Mark, for introducing Vanessa to us. Everyone loved the conversation. And like I said, I'll try not to flake and put all these things into the description of the video.

3:56:25Dr Mark ScialdoneDo you think, Vanessa, on an upcoming episode of Hash Church, we could maybe have you in the kitchen live? Cooking?

3:56:32SpeakerYeah, I can set that up. Just give me notice, but I can totally, if you wanted me to take traditional hash and then show how I... No, I want you to make an infused corned beef hash.

3:56:46Dr Mark ScialdoneLet's get those those two worlds of hash to come together. I love corn.

3:56:51BubblemanWhat about hash browns?

3:56:53Dr Mark ScialdoneWhat about hash browns?

3:56:55SpeakerWe can do hash browns.

3:56:57BubblemanJust so you know, in Quebec, you could probably get medicated corned beef before you can get a gummy. They have medicated meat and cheeses on the market in Quebec, but they don't have like sugary treats.

3:57:10SpeakerThat's fucking awesome.

3:57:11BubblemanIt really is French as fuck.

3:57:13SpeakerIt's so French. It's so like we are our own province.

3:57:17BubblemanThey're just like, we don't give a fuck.

3:57:20SpeakerWe don't want our children eating your candy bullshit.

3:57:23BubblemanWe sell cheese curds at the gas station counter. So how about that?

3:57:27SpeakerWe'll give you weed poutine.

3:57:31BubblemanYou get those at the gas station over the border in Burlington or you really got to go into Montreal to see the curds? Yeah, you got to go to Montreal.

3:57:37Dr Mark ScialdoneFucking rights you do. Yeah. I think right on the border, right on the border of Canada. You have some American Kurds.

3:57:47BubblemanNot the same. I enjoyed it. I had a great show. I really enjoyed it. I had all these other questions that I didn't ask you at all, so we'll have to do it again. That is a great idea. If you ever want to come in and make a nice sort of medicated meal or whatever, that would be, I think, pretty darn cool.

3:58:05SpeakerThat would be fun. I'll have to think I'll get the like headphones and set it up. So just let me know because I I have like I'm my grip. I do all my lighting, do my microphone. I do it. I got the OBS and we can we can do a stream from the kitchen.

3:58:21BubblemanBeautiful. No, I love it. I love the sound of it.

3:58:23SpeakerThanks for having me. Yeah, really.

3:58:25BubblemanYeah. Thanks for coming in and sharing with us. Thanks, everyone, for watching. Thanks, Farmer Tom, for coming in and sharing some reality with us. Always appreciate you, buddy. And Etienne for all the work. Yeah, of course, man. And Etienne for doing all the great work at the UN and all the great work that he's done and just for kind of overall being a fucking awesome dude, being Etienne Fontaine.

3:58:46BubblemanComing in and hanging out with the church every Sunday, puffing the joints and the hashish. Colin as well, thank you, brother, for your stories and your knowledge and information. We did lose, who did we lose? Who was on earlier that's not on anymore? Whoever it was, thank you for coming on. I appreciate you. I can't remember who you are or what you brought to the table, but I'm sure it was a lot.

3:59:09BubblemanI'm sure it was good. And I'm sure we all appreciate you. Thank you to Puffco. To the Press Club, these guys. And to Helio Supply for sponsoring today's show. Much, much love to you guys. Really appreciate it. You can, you know, check out, Bingo has put the links to the sponsors. You can check out our sponsors and go support them. I also have them in the description video right now.

3:59:37BubblemanWe will gather again next Sunday. I'm quite certain of it. It will be episode eight of season 12 of Hash Church. We're going hard. No one's stopping us because we like it. We like the congregation. We like the people. We like joining and gathering for four hours every day. And it's kind of one of those places right now on the internet that isn't super divided and super hateful and super nasty.

4:00:00BubblemanAnd so come hang out with us on Sundays. We'll smoke some bowls. We'll eat some edibles. And maybe we'll make a recipe or two. So may the full mouth bless your bowl sooner than later, everybody. In the meantime, we'll see you next Sunday. Peace out.