We introduce you to Adam Vandervey, your canna chef and we have a delightful conversation I think you’ll enjoy and on Cultivar Corner, brought to you by Up In Smoke, we return to Pineapple Buds for more Hawaiian Pineapple!
We introduce you to Adam Vandervey, your canna chef and we have a delightful conversation I think you’ll enjoy and on Cultivar Corner, brought to you by Up In Smoke, we return to Pineapple Buds for more Hawaiian Pineapple!
Pineapple Buds Hawaiiain Pineapple
a00:00:01Ian
From a studio high above the clouds of the Okanagan Valley, this is the Cannabis potcast.
00:00:09Ian
Exploring the world of Canadian cannabis culture, one toke at a time.
00:00:15Ian
Now, here's your host and budtender, Gary Johnston.
00:00:19Gary Johnston
Welcome to the Cannabis potcast.
00:00:22Gary Johnston
Thank you for coming by.
00:00:23Gary Johnston
Is this your first time?
00:00:25Gary Johnston
Well, I'm especially happy to welcome you.
00:00:28Gary Johnston
If this is your second, third, or 4th, maybe your 10th time, I'm especially happy to welcome you as well.
00:00:34Gary Johnston
We're going to spend the next 30 minutes, well, actually, we're going to talk about one subject that I am absolutely passionate about, and that is cannabis.
00:00:43Gary Johnston
Now, before we get too much further, let me remind you, this podcast is intended for those of legal consumption age in your jurisdiction, and is intended purely for entertainment and perhaps educational purposes.
00:00:55Gary Johnston
You should always consume your cannabis responsibly.
00:00:58Gary Johnston
Well, in episode 235, we will introduce you to Chef Adam Vanderme.
00:01:04Gary Johnston
He is your canna chef, and we have a delightful conversation that I think you're going to enjoy.
00:01:10Gary Johnston
Plus, we're going to stop on Cultivar Corner, and that is brought to you by Up and Smoke, and we revisit Pineapple Buds for more Hawaiian Pineapple.
00:01:20Gary Johnston
All of that and more on episode 235,
00:01:23Gary Johnston
of the Cannabis potcast.
00:01:28Gary Johnston
And as always, I want to thank you for being here.
00:01:32Gary Johnston
Thank you so much for being a listener of the Cannabis potcast.
00:01:35Gary Johnston
I am absolutely thrilled to come back every time.
00:01:38Gary Johnston
If you do want to comment on anything you hear, send a note to info at cannabispodcast.com.
00:01:44Gary Johnston
And if you want to help out, you can go to buymeacoffee.com slash Cannabis potcast.
00:01:48Gary Johnston
If you like what you hear and you feel so inclined, you're welcome to buy me a dubie.
00:01:53Gary Johnston
And now let me introduce you to Chef Adam Vanderme.
00:01:58Gary Johnston
Chef Adam blends 30 years of culinary experience with a passion for intentional cannabis infusion.
00:02:06Gary Johnston
He's on a bit of a mission to elevate how we cook, dose, and enjoy the plant, one delicious dish at a time, or as I would like to say, one tok at a time.
00:02:18Gary Johnston
Welcome to the Cannabis potcast, Mr.
00:02:20Gary Johnston
Adam Vanderme.
00:02:22Adam Vandermey
Well, thank you very much for having me, Gary.
00:02:24Adam Vandermey
It's fantastic to be here.
00:02:26Gary Johnston
I'm so glad to have you here.
00:02:28Gary Johnston
I've taken a look at your site.
00:02:30Gary Johnston
I like a lot of what you're doing with infusion and intention, and we're gonna be talking a little bit about that.
00:02:37Gary Johnston
So give me the overall view of what your cannabis business is doing, and then we'll start with your cannabis story.
00:02:44Adam Vandermey
Oh, fantastic, yeah.
00:02:46Adam Vandermey
Your cannabis chef is...
00:02:49Adam Vandermey
We're kind of in our feeling ourselves out stage.
00:02:52Adam Vandermey
That didn't sound right, but that's how it is.
00:02:56Adam Vandermey
We've been doing this for about two or three years now, but it was only six months ago that I actually left my full-time employment and came into your kind of chef full-time.
00:03:11Gary Johnston
Oh, nice.
00:03:12Adam Vandermey
And the business has evolved.
00:03:14Adam Vandermey
It has evolved significantly since we first envisioned it.
00:03:19Adam Vandermey
And right now it is, it's at a really exciting point where we are teaching really just the basics of cannabis cooking.
00:03:30Adam Vandermey
And so we have classes and seminars and we've hooked up with a bunch of dispensaries.
00:03:38Adam Vandermey
And so we're doing
00:03:40Adam Vandermey
sort of pop-ups and demonstrations at dispensaries, teaching people just how to use this plant, really effectively and responsibly in cooking.
00:03:52Adam Vandermey
That said, we also have a private dining side to the business where we, where people hire us to come in and create experiences.
00:04:02Adam Vandermey
So, you know, our big thing is that we need to make sure that everybody is included at that table.
00:04:10Adam Vandermey
So if, you know, if we're hired by people and there's somebody in their party that isn't interested in the cannabis side of what we do, we make sure that they are included at the table too.
00:04:23Adam Vandermey
And that there's something that they can enjoy the same food that our cannabis.
00:04:30Gary Johnston
Absolutely.
00:04:30Gary Johnston
And in fact, my wife and I attended one such dinner, and I mentioned it to you as well.
00:04:37Gary Johnston
The only time I ever got high eating cannabis was at an infused dinner.
00:04:42Gary Johnston
My wife didn't have any, she was at zero tolerance, where I went for 50 milligrams, I think.
00:04:48Gary Johnston
We'll touch on that a bit.
00:04:50Gary Johnston
I wanna start now, Adam, give me your sense of where your cannabis journey began.
00:04:55Gary Johnston
Where did cannabis come into your life?
00:04:58Adam Vandermey
Cannabis came into my life, I think like most of us, of a certain generation, right?
00:05:03Adam Vandermey
I'm 50 years old and, you know, it was mainly just experimenting in high school and what have you.
00:05:12Adam Vandermey
And then to be honest, cannabis left my life for a number of years.
00:05:19Adam Vandermey
And it wasn't until my, I will always call her my baby sister.
00:05:27Adam Vandermey
But it wasn't.
00:05:28Adam Vandermey
And Amy, if you hear this, that's out of love.
00:05:32Adam Vandermey
But it wasn't until my baby sister was was using was was was a medical patient and and that that she really kind of kind of brought me into where intentional cannabis use brings us today.
00:05:51Adam Vandermey
And and so after legalization,
00:05:56Adam Vandermey
you know, I really started to delve into what the plant could do for me, for, you know, just lifestyle and various things that we all deal with.
00:06:07Adam Vandermey
And then it became a massive part of my life.
00:06:10Adam Vandermey
And then I was introduced to cannabis cooking and wow, what a number of doors that that opened.
00:06:25Adam Vandermey
And so we went through a lot of trial and error, made a lot of mistakes, greened myself out more times than I'd like to admit.
00:06:36Gary Johnston
I've only ever experienced green out once, actually, so I...
00:06:41Adam Vandermey
I could up that quite a bit.
00:06:45Adam Vandermey
I remember the first infusion that I ever made.
00:06:48Adam Vandermey
It was, you know, go on the internet and see how to do it because everything on there is accurate.
00:06:56Adam Vandermey
And so, yeah, my first, my actual first experience cooking with cannabis, I made myself a 90 milligram bowl of potato soup.
00:07:08Adam Vandermey
And I only found out that it had 90 milligrams about the day after when I was able to sit down and do the math.
00:07:17Adam Vandermey
That was one of those eye-opening things where we said, you know what, that is not something that we wanna be passing along to others.
00:07:22Gary Johnston
No, no, absolutely not.
00:07:24Gary Johnston
Well, it sounds like you've had a tremendous journey and send some interesting experiences to get you here, Adam.
00:07:31Gary Johnston
So I really like what you're doing.
00:07:32Gary Johnston
You're kind of chef, I'm all over that.
00:07:35Gary Johnston
As I've indicated, I had one experience, it was with Travis Peterson, the Nomad chef.
00:07:42Gary Johnston
He was my first experience, I think it was a spirit leaf
00:07:46Gary Johnston
organized dinner.
00:07:48Gary Johnston
There was like eight of us there.
00:07:51Gary Johnston
My wife came, she had, she didn't wanna have any cannabis, so she was at zero tolerance.
00:07:56Gary Johnston
I came in at 50 milligrams.
00:07:58Gary Johnston
And as that meal progressed, it was four courses.
00:08:03Gary Johnston
And by the time I'm in three and four, I'm starting to go, Oh, what am I feeling here?
00:08:11Gary Johnston
I'm not used to this.
00:08:13Gary Johnston
And by the time we hit course four,
00:08:16Gary Johnston
and my wife and I were leaving two and a half hours after we began, I wasn't sure I should be driving.
00:08:25Gary Johnston
But I did.
00:08:27Gary Johnston
I managed to get home.
00:08:29Gary Johnston
And the error I made was when I said to my wife during our journey home, How did we get on the highway?
00:08:36Adam Vandermey
Atta boy.
00:08:36Gary Johnston
I shouldn't have started with that one.
00:08:41Gary Johnston
So my experience was, that was the highest I've ever been.
00:08:46Adam Vandermey
Okay.
00:08:46Gary Johnston
I spent a bunch of time giggling and just laughing and having a wonderful time.
00:08:53Gary Johnston
I've never gotten there again.
00:08:55Adam Vandermey
No, I'm actually, it's something I really look forward to talking to you about because I've heard numerous times on this podcast ask your guests whether it's flower or edibles.
00:09:12Adam Vandermey
And, and your reaction nine times out of 10 is that, you know, edibles are not for you because they don't, they just don't do it for you.
00:09:20Adam Vandermey
And, and so, so I was really interested to sit down and talk to you about that because I mean, there is, there is a small percentage of the population where, where ingesting cannabis actually does nothing for their endocannabinoid system.
00:09:35Adam Vandermey
It, it, it just does not affect sounds like you're not.
00:09:39Adam Vandermey
white in that cannabis.
00:09:40Gary Johnston
Well, and that's what confuses me about it, Adam, as well, because I have tried, well, in terms of the legal product that's out there, you know, I can get packages of 100 milligrams and I ate the whole package and failed absolutely nothing.
00:09:56Gary Johnston
And so it makes me wonder whether I'm capable of ingesting that, if my metabolic rate is sufficient to ingest the cannabis, that's one of my thoughts, but then,
00:10:09Gary Johnston
When I had a good cannabis dinner and I got super stoned, it obviously worked.
00:10:16Adam Vandermey
Yeah, and I'm wondering if it might actually be the carrier, because much like myself, Travis uses mostly his own infusions and he works very diligently on creating his infusions.
00:10:36Adam Vandermey
So I do wonder if,
00:10:37Adam Vandermey
the carrier, whether he, depending on what fat he was using for your various dishes.
00:10:43Adam Vandermey
And then also the layering effect.
00:10:46Adam Vandermey
And that is something that we've learned, especially when we're spreading, when we're spreading the cannabinoids over multiple courses in a meal, that the layering effect of the various cannabinoids does do a lot more than, say, your gummy.
00:11:07Gary Johnston
I'm sure it does.
00:11:09Gary Johnston
I'm sure it does.
00:11:09Gary Johnston
So let's just take a step back here.
00:11:12Gary Johnston
So we've booked you for a dinner.
00:11:16Gary Johnston
I've got eight people ready to come to my house and they want to get stolen.
00:11:20Gary Johnston
Maybe three of them don't want to, but the other five want to.
00:11:25Gary Johnston
And they've expressed some interest in that.
00:11:27Gary Johnston
So what's the process?
00:11:29Gary Johnston
How do you start it and how are we going to do the dinner and how are you going to make that dosage go through all four courses?
00:11:37Adam Vandermey
Sure.
00:11:37Adam Vandermey
So we will, first we do menu design.
00:11:41Adam Vandermey
And that for me is one of the most fun parts of this where I have, like right now we have a couple of set menu offerings on our website.
00:11:55Adam Vandermey
And that is entirely so that for the holiday season, people can, you know, have cost assurance and know what we're doing and just kind of say, hey, that recipe looks fantastic.
00:12:06Adam Vandermey
with most with most of our with our guests, we we custom design menus for them and their and and so we'll we'll reach into our back pocket and say, you know, there's there's some fun things we can do here.
00:12:19Adam Vandermey
We however we want to want to make it so.
00:12:22Adam Vandermey
So the menu itself is customized for every customer.
00:12:26Adam Vandermey
And then
00:12:29Adam Vandermey
There's a little bit of lead up where we will actually send communication to everybody who's going to be there, explaining our process, how we're going to do it.
00:12:39Adam Vandermey
And the biggest thing for us, I'm a firm believer that hospitality starts with trust.
00:12:47Adam Vandermey
And whether that's infused dining or not, if that's just regular dining,
00:12:52Adam Vandermey
you still need to trust the person who's creating your dish.
00:12:56Adam Vandermey
Absolutely.
00:12:57Adam Vandermey
And so we do, we're very, very big on communication.
00:13:00Adam Vandermey
So the leading up to it, there's sort of a hosting guide that we send out and these are the things that you can expect.
00:13:10Adam Vandermey
And then day of it is, you know, we come and take over your kitchen.
00:13:17Adam Vandermey
But then before dinner, before anything happens,
00:13:22Adam Vandermey
I personally come out and I speak with the group and kind of set expectations.
00:13:30Adam Vandermey
And one of my, one of my big, I guess, reminders is, you know, you don't, when you go to a fine dining restaurant, you know, you're not pre-gaming before.
00:13:46Adam Vandermey
So you're not slamming six shots of tequila before you go.
00:13:50Adam Vandermey
and have a porter hat.
00:13:53Adam Vandermey
So, a lot of people will say, is it okay if I have a joint before dinner?
00:13:59Adam Vandermey
Sure, it is.
00:14:01Adam Vandermey
But much like you experienced, it is one of those things that when it is, when it's being intentionally curated, the entire experience, the entire high,
00:14:17Adam Vandermey
then it's almost best to let the experience be the experience.
00:14:23Adam Vandermey
And so we sit, and then I go around and I sit with every guest and we talk about where they're comfortable as far as dosing.
00:14:34Adam Vandermey
And we can go zero milligrams.
00:14:37Adam Vandermey
I prefer not to push people to 50.
00:14:41Adam Vandermey
I've had a lot of experience in the past where
00:14:46Adam Vandermey
Someone will say, 50 is my number and we're rolling them out of there.
00:14:51Adam Vandermey
And again, just like fine dining, the goal isn't to get wrecked, right?
00:14:58Adam Vandermey
My goal when we're creating these experiences is to really kind of get that nice glow, get the really, really comfortable feeling of the cannabinoids.
00:15:13Adam Vandermey
And so,
00:15:16Adam Vandermey
We'll get exact numbers from people.
00:15:17Adam Vandermey
And so, you know, you could be sitting beside somebody that only wants 2 1/2 milligrams over a four-course meal.
00:15:27Adam Vandermey
And you and I sit down and we say, you know what, 50 was a little aggressive last time, Gar.
00:15:34Adam Vandermey
Let's look at 50 or let's look at 25 or 30 and look at those numbers.
00:15:40Adam Vandermey
So, yeah, it all comes down to the individual.
00:15:45Adam Vandermey
And then,
00:15:46Adam Vandermey
So then we insist that people do not play musical chair.
00:15:50Adam Vandermey
Yes, yeah.
00:15:51Adam Vandermey
That's my only rule.
00:15:51Adam Vandermey
That's one sitting the wrong spot.
00:15:53Adam Vandermey
My only rule, because everything is set by table, or by seat.
00:15:58Adam Vandermey
Sure.
00:15:59Adam Vandermey
So if our serving staff knows that seat 5 is getting 15 milligrams, it had better be the right person in that seat.
00:16:10Adam Vandermey
And then we work our way through the evening and I check in on the regular.
00:16:16Adam Vandermey
How's everybody feeling?
00:16:17Adam Vandermey
And yeah, ours would be two and a half to three hour experiences.
00:16:22Adam Vandermey
So very seldom is there somebody who says, you know, it hasn't hit me yet.
00:16:28Adam Vandermey
And so yeah, we check in on the regular, and then if we need to adjust dosing throughout the meal, we can do that as well.
00:16:36Gary Johnston
So the other part that obviously I pick on that I think is part of the issue, because I did attend a second dinner,
00:16:45Gary Johnston
And in that case, I chose 100 milligrams.
00:16:48Gary Johnston
That's what I was going for.
00:16:49Gary Johnston
And in this case, I felt absolutely nothing.
00:16:53Gary Johnston
Nothing, nothing hit me whatsoever.
00:16:55Gary Johnston
And everybody who was at the dinner felt much the same.
00:16:58Gary Johnston
So I think it was the guy who was creating the cannabinoid infusion, and that was what my issue is.
00:17:06Gary Johnston
Do you think that would've been the problem?
00:17:08Adam Vandermey
Anything's possible, anything's possible there.
00:17:10Adam Vandermey
So when we do our infusions, we test.
00:17:14Gary Johnston
Everything.
00:17:16Adam Vandermey
So we use technology called a T-check and it can take the fat that we've infused and test it to the milligram per tablespoon.
00:17:31Adam Vandermey
So I usually set my goal is to have my infusions around 20 milligrams per tablespoon because then
00:17:42Adam Vandermey
I can adjust from there.
00:17:43Adam Vandermey
So whether it's olive oil, butter, ghee, coconut oil, I know to the tablespoon how many milligrams that work.
00:17:53Gary Johnston
And is this a tool you have that gives you?
00:17:56Adam Vandermey
Yeah, it's a little handheld spectrometer.
00:17:58Adam Vandermey
Oh wow.
00:18:00Adam Vandermey
Yeah, it is commercially available.
00:18:02Adam Vandermey
It's not inexpensive, but yeah, it is for us.
00:18:07Adam Vandermey
It's the only way that I could do it because otherwise I'm guessing.
00:18:11Adam Vandermey
Otherwise, I'm guessing.
00:18:12Adam Vandermey
And we've all had the mystery at all, right?
00:18:18Adam Vandermey
Your buddy who made brownies and you go, Okay, well, so what's in here?
00:18:21Adam Vandermey
And he goes, I haven't got a clue.
00:18:24Adam Vandermey
And then you decide on how hard you wanna be holding onto the earth.
00:18:30Adam Vandermey
You make that decision.
00:18:32Adam Vandermey
Personally, has no place in my life.
00:18:34Adam Vandermey
I'm not interested in that.
00:18:35Gary Johnston
And again, I had one experience of a green note and it was exactly that.
00:18:39Gary Johnston
So it was where I was working, somebody, and he was 75 years old, and his grandma made the brownies, and nobody knew what they were dosed with.
00:18:51Gary Johnston
So the first night I went home, I did one, didn't feel a thing.
00:18:55Gary Johnston
And so the second night, and you know what?
00:18:57Gary Johnston
I'm gonna do this, and I'm gonna do two of those brownies, and I ate them both.
00:19:00Gary Johnston
Well, that was the first and really the only time that I greened out.
00:19:05Gary Johnston
I was sitting down in my studio here, had my hand on top of my mouth for like 45 minutes, wondering what I was gonna do with it.
00:19:16Gary Johnston
So I understand green out, and how do you try to avoid that in your experiences?
00:19:24Adam Vandermey
Again, we really go low numbers.
00:19:27Adam Vandermey
And so for the average person,
00:19:35Adam Vandermey
somebody who has experience with cannabis, but maybe isn't a daily user, 15, 20 milligrams for, again, it's, that's gonna be your nice glass and a half of wine, right?
00:19:49Adam Vandermey
Like that, and that's, and that's kind of how I have to explain it to people that, you know, this is, let's put this against, against the glass of wine.
00:19:57Adam Vandermey
Would you come here and drink 3 bottles?
00:19:59Adam Vandermey
No.
00:20:00Adam Vandermey
Okay, so let's, we'll set, we'll set the glow there.
00:20:03Adam Vandermey
Now,
00:20:04Adam Vandermey
We can counterbalance.
00:20:05Adam Vandermey
And I mean, everybody's number is different.
00:20:08Adam Vandermey
And so if guests don't know their number, then we start low.
00:20:13Adam Vandermey
And if things start getting, and we do counterbalance with some CBD and so, and we always have the host set up sort of a quiet room where if somebody does start to, you know, have the anxiety come on a little bit,
00:20:33Adam Vandermey
And then, then they can, they can go and just chill and, you know, we'll get them some peppercorns to chew on because that, that will bring you down too.
00:20:43Adam Vandermey
And the way I explain it, it's not going to, it's not going to, it's not going to decrease how high you are, but it certainly will take the sharp edges off of your high.
00:20:55Adam Vandermey
So, and, and, and, you know, usually that's, that's all we need.
00:21:00Adam Vandermey
Now, I'm, I'm
00:21:01Adam Vandermey
probably gonna speak out of it.
00:21:03Adam Vandermey
Knock wood, we haven't had somebody mid-dinner go, Whoa, that's crazy.
00:21:11Adam Vandermey
I'm not well.
00:21:13Adam Vandermey
So we have, yeah, and it's all about our control.
00:21:19Gary Johnston
Yeah, exactly.
00:21:20Adam Vandermey
The other thing, and you just got me thinking about that other dinner that you went to, one of the biggest mistakes that I see people make when they're cooking with cannabis,
00:21:31Adam Vandermey
is actually cooking with the cannabis, like using an infused oil to saute it or something like, and we never do that.
00:21:46Adam Vandermey
My entire philosophy is that everything that has cannabis in it is a finishing, so.
00:21:53Gary Johnston
Yeah, 'cause I was under the impression that that's what Travis was doing, everything that was coming into our dinner was either a sauce
00:22:00Gary Johnston
or something being added to it that did the cannabinoids rather than cooking it in it.
00:22:06Adam Vandermey
That's right.
00:22:07Adam Vandermey
Well, it's the only way as a chef that I can control it.
00:22:09Adam Vandermey
Sure.
00:22:09Adam Vandermey
Right?
00:22:10Adam Vandermey
If I had a really flavor forward olive oil that I was drizzling over a soup that wasn't infused, if I sauteed the onions in that olive oil, I'm going to lose the...
00:22:29Adam Vandermey
the integrity of that oil.
00:22:30Adam Vandermey
Same thing when you're, when you're heating infused oils, you're going to lose, you're definitely going to lose some, some, some THC value, but you also lose control because I don't know what's left in the pan.
00:22:46Adam Vandermey
I don't know, you know, how it was all distributed.
00:22:50Adam Vandermey
So, so yeah, for us, everything is finishing.
00:22:52Adam Vandermey
So, and by that, I mean, like, if, if I'm doing a pasta,
00:22:57Adam Vandermey
and I'm infusing the pesto.
00:22:59Adam Vandermey
I'll make three different pestos.
00:23:03Adam Vandermey
And so, and for me, that is just a finishing because we'll build the pasta and then the pesto is literally the last thing that goes in.
00:23:12Adam Vandermey
And we toss it in that and off it goes to the table.
00:23:15Adam Vandermey
So I can control per plate.
00:23:18Adam Vandermey
the milligrams that are going out.
00:23:20Gary Johnston
So when you do the infusion, are you starting with your own cannabis?
00:23:26Gary Johnston
And do you have the whole process kind of set out, you know, what to do and what kind of, you already talked about the math.
00:23:34Gary Johnston
So what kind of process do you go through?
00:23:37Adam Vandermey
So it is, for me, we have it down to a science now.
00:23:43Adam Vandermey
There's the only thing, the only thing I really need to know is the THC percentage in the cannabis.
00:23:50Adam Vandermey
But because of the way that we do it, so, so I will, I will take any cannabis.
00:23:55Adam Vandermey
Now in, in our practice, obviously everything has to be through the Ontario cannabis store.
00:24:02Adam Vandermey
But, but, but any, really any, any flower, my ratio is three and a half grams to a cup of fat.
00:24:11Adam Vandermey
So
00:24:12Adam Vandermey
whether that's a cup of olive oil, a cup of butter, a cup of, really any fat, bacon fat, you name it.
00:24:22Adam Vandermey
And from there, I'm going to get dangerously close to a 20 milligram per tablespoon.
00:24:32Gary Johnston
Dangerously close.
00:24:35Adam Vandermey
Dangerously close.
00:24:36Adam Vandermey
You know, it'll be...
00:24:38Adam Vandermey
Three or four milligrams one side.
00:24:39Adam Vandermey
Again, that'll really depend on what the THC value was in the flour.
00:24:47Adam Vandermey
Okay, okay.
00:24:49Adam Vandermey
But with that, then I can either increase it by running the process again, or I can decrease it by diluting that.
00:24:58Adam Vandermey
So we go through the full decarb process with the flour, and I have changed
00:25:05Adam Vandermey
the way that I do infusions now.
00:25:09Adam Vandermey
And my infusion time is only 30 minutes now.
00:25:11Adam Vandermey
So after we've decarbed the flour, I'll put that into our fat.
00:25:19Adam Vandermey
And then my decarb time is only 30 minutes.
00:25:21Adam Vandermey
We found that, so we cut our flour.
00:25:26Adam Vandermey
I do not, I don't pulverize it.
00:25:28Adam Vandermey
I don't powderize it.
00:25:30Adam Vandermey
It's cut into sort of like rice sized pieces.
00:25:33Adam Vandermey
Okay.
00:25:34Adam Vandermey
And that gives us a lot of surface area that once the D-carb is done, then we've still got a really nice hunk of surface area to touch the fat and to withdraw THC.
00:25:49Adam Vandermey
And so 30 minutes has been our sweet spot.
00:25:53Adam Vandermey
It used to be a three-hour process, and then we just started playing with it, said, Okay, so what can we do?
00:26:01Adam Vandermey
And then, so that's,
00:26:03Adam Vandermey
And that really is my process, start to finish for my, especially for what we do in our classes by teaching.
00:26:13Adam Vandermey
And we're actually, we're in the midst of producing our first book book.
00:26:18Adam Vandermey
Oh nice, like you get a copy of that.
00:26:22Adam Vandermey
It's, you know, it's a fun project.
00:26:23Adam Vandermey
I reached out to our network and I said, I don't,
00:26:30Adam Vandermey
I need to know what normal people cook for dinner on a Wednesday.
00:26:34Adam Vandermey
'Cause I'm not, I'm just not.
00:26:36Adam Vandermey
I go to the kitchen, I look at what we have, I create something.
00:26:40Adam Vandermey
It's just who I am.
00:26:41Adam Vandermey
It drives my wife insane because she can't predictably say, Okay, Tuesday's taco night, because Tuesday's whatever Adam decides.
00:26:50Adam Vandermey
But so we went to our network and we said, What do you cook?
00:26:56Adam Vandermey
What's your weeknight go-to?
00:26:59Adam Vandermey
And I don't want your recipe, I just want your concept, I want your idea.
00:27:02Adam Vandermey
And so we got a ton of great ideas.
00:27:07Adam Vandermey
And then what our book is going to be, and we've got working titles, nothing yet, but I'm in the middle of photography with it.
00:27:16Adam Vandermey
And it is, it's going to be dinners that our friends cook at home.
00:27:24Adam Vandermey
And so I'll create, we've created all the recipes for them.
00:27:28Adam Vandermey
off of these concepts and then we work our infusion in.
00:27:34Adam Vandermey
But what I wanted was a Wednesday night dinner where mom and dad could infuse theirs so that they could have a nice relaxing time and, but they could serve the same meal to the kids.
00:27:47Adam Vandermey
And so, and so everything in that cookbook will be, will be, you can infuse it or you don't.
00:27:55Adam Vandermey
And each, and all of those infusions are going to be logical, simple ways to do the infusions.
00:28:01Adam Vandermey
And then our biggest stumbling block is, getting people to make their own infusion.
00:28:10Adam Vandermey
Yeah.
00:28:10Adam Vandermey
That's hard.
00:28:11Adam Vandermey
Yeah.
00:28:11Adam Vandermey
More commercially available.
00:28:13Adam Vandermey
So.
00:28:13Gary Johnston
Yeah, I've always had trouble doing that myself, and I have not had much success in that regard so far.
00:28:20Adam Vandermey
So one of the things that we're working on, and again, where I say our company is young and growing is that we're realizing that the education piece is what's missing for the average home cook.
00:28:35Adam Vandermey
Because again, you don't wanna be making my 90 milligram bowl of soup.
00:28:40Adam Vandermey
So you, well, I mean, maybe you do.
00:28:44Adam Vandermey
Maybe you do.
00:28:44Adam Vandermey
We won't send you the recipe, but it's a,
00:28:49Adam Vandermey
It's how do you control that?
00:28:50Adam Vandermey
And again, just have it as a way to get your cannabinoids.
00:28:58Adam Vandermey
And so we're actually working on a couple of educational pieces that we will be able to put out online.
00:29:09Adam Vandermey
Right now, we do infusion classes and we do workshops and cooking classes, but that's here in St.
00:29:16Adam Vandermey
Thomas, Ontario.
00:29:17Gary Johnston
It's a little far away from me.
00:29:19Adam Vandermey
It is.
00:29:19Adam Vandermey
It is.
00:29:20Adam Vandermey
So yeah, I mean, if we will have those, and if there's interest, we will have those put in place in the relative new or short future.
00:29:30Gary Johnston
Nice.
00:29:31Gary Johnston
So how busy are you?
00:29:33Gary Johnston
How much work do you have doing anything?
00:29:36Gary Johnston
Educating, teaching, cooking.
00:29:39Adam Vandermey
The education piece is actually what's my busiest.
00:29:43Adam Vandermey
So I
00:29:45Adam Vandermey
because of the amount of time and I guess energy that a private dining takes out of me, because that is, those ones are, you know, they're very personal to me.
00:30:03Adam Vandermey
And every meal is, or every time it's a chef's table, right?
00:30:08Adam Vandermey
Everybody's sitting there wanting to, so those take a lot outta me, so we limit those.
00:30:14Adam Vandermey
um, to, to two, maybe three maximum a month.
00:30:18Gary Johnston
Okay.
00:30:19Adam Vandermey
Okay.
00:30:19Adam Vandermey
And, and that's more to, you know, keep me intact.
00:30:24Adam Vandermey
And, uh, but our, our classes, we, we run, uh, we run four or five classes a month and, and then the rest is, is done through outreach, through our, uh, through our network of dispensaries.
00:30:39Adam Vandermey
And so, uh, we have a great relationship with Station House, um, who,
00:30:44Adam Vandermey
who has a dispensary here in town, but is also a huge producer?
00:30:50Gary Johnston
Yeah, absolutely.
00:30:52Adam Vandermey
Yeah, and so they're fantastic people and they're very forward thinking.
00:30:58Adam Vandermey
So we do a lot of work with Station House and then, you know, for the holiday season, we're going and doing a workshop to teach people how to do chocolate covered coffee spoons that are in view.
00:31:12Adam Vandermey
right?
00:31:12Adam Vandermey
So you infuse your base chalk.
00:31:14Adam Vandermey
And it's just, it's a nice community evening, right?
00:31:17Adam Vandermey
Where people come out and, you know, we keep the classes small and they come hang out and we decorate spoons and they take them home and give them to the stoners in their life.
00:31:28Adam Vandermey
And, or they just keep themselves.
00:31:32Adam Vandermey
So, yeah, it's busy enough to keep me out of trouble.
00:31:37Gary Johnston
Well, that's good.
00:31:38Gary Johnston
I'm glad we're keeping you out of trouble.
00:31:41Gary Johnston
Well, this has been a fascinating conversation, Adam.
00:31:45Gary Johnston
I've really enjoyed it.
00:31:48Gary Johnston
I wish you could teach me a little bit more, but maybe I'll see if I can sign up for some of your classes and we can do some more of that.
00:31:55Adam Vandermey
I'd love to.
00:31:56Gary Johnston
Yeah.
00:31:57Gary Johnston
So now we're down to the point of the podcast where I ask you my hot tea questions.
00:32:02Gary Johnston
Absolutely.
00:32:03Gary Johnston
Now, part of the problem is that I don't have my hot tea questions.
00:32:05Gary Johnston
I can't see the list in front of me, so I'm going, well, but I think it was memory.
00:32:12Gary Johnston
Yeah, let's go.
00:32:15Gary Johnston
I honestly can't remember.
00:32:17Adam Vandermey
You want to know my favorite cultivar?
00:32:19Gary Johnston
What's that?
00:32:20Adam Vandermey
My favorite cultivar.
00:32:21Gary Johnston
Yeah, okay, thank you.
00:32:22Gary Johnston
Thank you.
00:32:22Gary Johnston
There we are.
00:32:23Gary Johnston
Somebody's helping me do this properly.
00:32:26Adam Vandermey
I'm here to shake the old cobweb.
00:32:30Gary Johnston
Let's start with my hot seed questions.
00:32:34Gary Johnston
Sure.
00:32:35Gary Johnston
So what's your favorite cultivar?
00:32:38Adam Vandermey
I'm, I'm actually not one who chases.
00:32:42Adam Vandermey
So I'm, I'm depending on the time of day, depending on, on what I need it to do.
00:32:51Adam Vandermey
I don't necessarily have a favorite.
00:32:53Adam Vandermey
Blue Dream is definitely my, my creative companion.
00:32:59Gary Johnston
So when I'm a lot of people do that.
00:33:01Adam Vandermey
When I need, when I need to get, get busy and get working, Blue Dream is, is my go to.
00:33:08Adam Vandermey
But from, yeah, I kind of jump all over the place, especially because of, I mean, I ingest a lot of my cannabis and we strip away a lot of the characteristics of the plant when we do the infusion.
00:33:26Adam Vandermey
But that said, we have worked on processes where we can now extract terpenes into our infusion, which is a lot of fun, a lot of fun, and especially with flavor magic.
00:33:38Gary Johnston
Joints or vapor?
00:33:42Adam Vandermey
Joints.
00:33:42Adam Vandermey
I'm a ritual kind of person.
00:33:46Adam Vandermey
And for me, my post-work joint is absolutely just a part of my relaxation ritual.
00:33:54Gary Johnston
Absolutely.
00:33:55Gary Johnston
And I guess this next one is going to kind of confuse us because it's going to be edibles or flower.
00:34:02Adam Vandermey
And I have to be honest and say they both have a big part of my life.
00:34:05Adam Vandermey
Nice.
00:34:06Adam Vandermey
You know, we infuse dinner every night.
00:34:09Adam Vandermey
Okay.
00:34:10Adam Vandermey
Like that is my way to make sure that I get the greatest night's sleep.
00:34:15Adam Vandermey
And you know, if we can infuse 15 to 20 milligrams, I'm gonna be a great guy and just snoozing like a baby.
00:34:25Adam Vandermey
So, but that's, like I say, my post-work,
00:34:32Adam Vandermey
Joint is important to me.
00:34:33Adam Vandermey
So both.
00:34:34Gary Johnston
Yeah, absolutely.
00:34:35Gary Johnston
Do you have a favorite munchie?
00:34:39Adam Vandermey
Edamame.
00:34:40Gary Johnston
Oh, nice.
00:34:42Gary Johnston
Nice.
00:34:43Adam Vandermey
That is because I am a junk food fanatic and I've lost a bunch of weight.
00:34:49Adam Vandermey
And so if I reach for a handful of Doritos, I end up.
00:34:54Adam Vandermey
I'd just destroy a bag.
00:34:56Adam Vandermey
So edamame, because there's a little bit of thought that has to go into it, and yeah, they're just good for you and vicious.
00:35:04Gary Johnston
Well, excellent.
00:35:05Gary Johnston
You did an excellent job with the questions, even though I didn't have them in front of me.
00:35:08Gary Johnston
I did remember how most of them were.
00:35:10Adam Vandermey
And once you got started, they were fine.
00:35:12Gary Johnston
Exactly, once I got started.
00:35:14Gary Johnston
Well, this has been a blast, Adam.
00:35:15Gary Johnston
Thank you so much for joining me on the Cannabis potcast.
00:35:18Gary Johnston
Any words for your people who want to learn and find out some more about your business?
00:35:24Adam Vandermey
Absolutely.
00:35:25Adam Vandermey
Anybody who is just interested, just curious, reach out.
00:35:30Adam Vandermey
We have a lot on the website and if it isn't there, what you're looking for isn't there, we can create it.
00:35:37Adam Vandermey
My e-mail is really simple, adam@yorkhannahchef.com.
00:35:43Adam Vandermey
But before we go, I want to thank you, Barry.
00:35:48Adam Vandermey
You know, what you have done,
00:35:52Adam Vandermey
um, via this podcast for, for the Canadian consumer and for the industry as a whole.
00:35:58Adam Vandermey
Um, my hat's off to you.
00:35:59Adam Vandermey
And, uh, and I know you're wrapping it up.
00:36:02Adam Vandermey
Um, and, and believe me, there will be, uh, there will be a void.
00:36:06Adam Vandermey
And, and, and, and I want you to know that, that, that you're appreciated.
00:36:10Adam Vandermey
And, and you, again, you, you, I reached out to you and said, I think I've got something that might be interesting for your folks and you, uh,
00:36:22Adam Vandermey
You're incredibly gracious and here we are before you wrap things up, getting it done.
00:36:28Adam Vandermey
So I do want to thank you and I think I'm speaking for a lot of Canadians.
00:36:35Gary Johnston
Well, thanks, Adam.
00:36:36Gary Johnston
I really appreciate that.
00:36:38Gary Johnston
It has been a blast.
00:36:39Gary Johnston
It's been a seven-year journey that I started, wasn't sure how long I was going to do it for.
00:36:45Gary Johnston
I've made the decision to bring it to a close at the end of December, so I really appreciate your words and they really mean a lot to me.
00:36:52Adam Vandermey
Well, they are definitely sincere.
00:36:54Adam Vandermey
So from us to you.
00:36:55Adam Vandermey
Thank you, Gary.
00:36:56Gary Johnston
Excellent.
00:36:56Gary Johnston
Thank you so much, Adam.
00:36:58Gary Johnston
And thank you for joining me on the Cannabis potcast.
00:37:00Gary Johnston
Do you enjoy the rest of your day?
00:37:02Adam Vandermey
Pleasure's all mine.
00:37:03Adam Vandermey
And you as well.
00:37:04Gary Johnston
THC, CBD, terpene profiles What's in me Oh, please explain to me Go to the corner Go to the corner Oh, yeah Go to the corner Please explain to me
00:37:24Gary Johnston
Welcome to Cult of Our Corner, brought to you by Up in Smoke at 258 West Broadway in Vancouver and online at itsupinsmoke.com.
00:37:33Gary Johnston
Remember, if you were 19 years of age or older and you live in BC, you can order something off the online menu and have it sent to you.
00:37:40Gary Johnston
Or, if you live in Vancouver, you can order by 2 P.m.
00:37:44Gary Johnston
that day, you can have something sent to you by e-scooter.
00:37:47Gary Johnston
Matthew and Sarah doing a fabulous job with deliveries from Up and Smoke.
00:37:52Gary Johnston
And today, we are doing Pineapple Buds Hawaiian Pineapple.
00:37:58Gary Johnston
That's right.
00:37:59Gary Johnston
I couldn't find Hawaiian Pineapple on their site, but I did find it at a couple of locations where you can pick it up.
00:38:06Gary Johnston
Sativa dominant.
00:38:07Gary Johnston
Dominant terpenes are this terpinolene, limonene, and salina.
00:38:12Gary Johnston
And let's give you a little detail on Pineapple Buds.
00:38:15Gary Johnston
Pineapple Buds is a family-owned micro-facility located in Oliver, BC, in the Assuis Indian Band.
00:38:22Gary Johnston
The building features 10,000 square feet of operational space, where you'll find 3 flower rooms, two that are for production, and a third that is for in-house R&D, to breed and pheno-hunt the next best cultivars for consumers.
00:38:37Gary Johnston
The mother room is the heart of the facility, as only the best genetics become mothers providing plants for all the flower rooms.
00:38:45Gary Johnston
and we've got some flour.
00:38:49Gary Johnston
Very nice flour from the sativa perspective in our regimen today.
00:38:55Gary Johnston
We're going to pop a dosing capsule in my Mighty.
00:38:59Gary Johnston
We'll get ready for that.
00:39:00Gary Johnston
We'll bring that up to speed.
00:39:02Gary Johnston
Let's take a look at one of the buds from pineapple.
00:39:05Gary Johnston
Hawaiian pineapple.
00:39:07Gary Johnston
And that's what we got.
00:39:08Gary Johnston
It is Hawaiian pineapple.
00:39:10Gary Johnston
That's the bud that we are speaking of today.
00:39:13Gary Johnston
Let's take a peek at what we've got inside this Hawaiian pineapple.
00:39:18Gary Johnston
Oh yeah, look at that.
00:39:19Gary Johnston
Nice conical buds and the sativas.
00:39:21Gary Johnston
Really lovely.
00:39:23Gary Johnston
Oh, dark green.
00:39:24Gary Johnston
And some red pistils.
00:39:27Gary Johnston
Oh yeah, lots of tricoms.
00:39:30Gary Johnston
Oh, that's really nice.
00:39:32Gary Johnston
And speaking of aroma, it really smells like pineapple.
00:39:38Gary Johnston
I stick my nose into the bag.
00:39:41Gary Johnston
and it is some pineapple with a touch of something on the other side of it.
00:39:46Gary Johnston
Oh, that is really, really nice.
00:39:48Gary Johnston
I'm enjoying that.
00:39:50Gary Johnston
This is Pineapple Buds, Hawaiian Pineapple.
00:39:53Gary Johnston
They grow it down in Oliver.
00:39:54Gary Johnston
We haven't had any of their weed for a while.
00:39:57Gary Johnston
I think it's time we tried some.
00:39:59Gary Johnston
Hawaiian Pineapple, satiba dominant.
00:40:01Gary Johnston
This is Hawaiian Pineapple from Pineapple Buds.
00:40:11Gary Johnston
that is really nice and smooth.
00:40:14Gary Johnston
Now I took my first hit off the vaporizer.
00:40:16Gary Johnston
That always means it's going to be a smoother hit when it comes in.
00:40:20Gary Johnston
Oh yeah, but lots of those dominant sativa-like feelings and taste.
00:40:27Gary Johnston
Definitely going into the citrus.
00:40:29Gary Johnston
My terpenes are terpenolene, limonene, and salina, so there could be a little gas coming off of that.
00:40:37Gary Johnston
and let's tell you what the rest of this finds me in.
00:40:42Gary Johnston
Hawaiian pineapple is a sativa-dominant, bred by crossing Dole Whip and Cookies and Cream.
00:40:49Gary Johnston
When it comes to flavor, the name says it all.
00:40:52Gary Johnston
Hawaiian pineapple packs a sweet and tropical punch taste with a light, creamy, fruity exhale.
00:40:58Gary Johnston
The aroma is extenuated with undertones of sour citrus and spice.
00:41:02Gary Johnston
The buds are sativa-structured with gleaming tricones and colorful hues,
00:41:07Gary Johnston
Terpenes include limonene, myrcene, caryophyllene, and let's try that fruity exhale.
00:41:17Gary Johnston
Oh, sweet tropical taste.
00:41:21Gary Johnston
And a little fruitiness in my exhale.
00:41:24Gary Johnston
I love my mighty.
00:41:26Gary Johnston
Everything tastes so good when I smoke it through that.
00:41:29Gary Johnston
Now let's go to the joint.
00:41:31Gary Johnston
Here is Hawaiian pineapple from Pineapple Buds.
00:41:36Gary Johnston
And by the way, the THC on this one is at 28.2%.
00:41:40Gary Johnston
There's actually 6.1.65 milligrams of CBD as well.
00:41:46Gary Johnston
My terpene total is 2.8.
00:41:51Gary Johnston
and I'm loving it.
00:41:52Gary Johnston
It's really nice and sweet.
00:41:53Gary Johnston
I haven't tried anything from Pineapple Buds for a while.
00:41:59Gary Johnston
I have to get them more into my regular...
00:42:03Gary Johnston
regimen so that I have some of their weed all the time because I really like what they're doing down in there.
00:42:10Gary Johnston
Oh, sweet, sweet sativa.
00:42:13Gary Johnston
So the buds, they really aren't, they're very conical.
00:42:17Gary Johnston
They have, as soon as you see it, you think, wow, that's a sativa bud.
00:42:22Gary Johnston
And it truly is the way it looks.
00:42:24Gary Johnston
Sativa dominant.
00:42:27Gary Johnston
And I'm starting to get a buzz.
00:42:29Gary Johnston
I'm starting to feel some of my endocannabinoid system.
00:42:35Gary Johnston
Some of the places in my endocannabinoid system are starting to turn on and are becoming enamored with the Hawaiian pineapple from Pineapple Buds.
00:42:47Gary Johnston
Really A Hawaiian taste, really an exotic taste.
00:42:53Gary Johnston
Definitely feeling that pineapple, feeling some of that Hawaiian as well.
00:43:00Gary Johnston
Interesting enough, when I went onto the Pineapple Buds site, I could not actually find any description of Hawaiian pineapple.
00:43:09Gary Johnston
It's only when they pick it up from stores where they have it available for sale that you can find the details, but that's okay.
00:43:15Gary Johnston
We still know the information.
00:43:19Gary Johnston
Okay, now my...
00:43:22Gary Johnston
oh yes, here we go.
00:43:24Gary Johnston
My endocannabinoid system is starting to come alive.
00:43:27Gary Johnston
My happy eyes are there.
00:43:29Gary Johnston
I got a little of that nice, sweet sativa feeling on my tongue as I start another morning.
00:43:36Gary Johnston
Make it a sativa morning, shall we?
00:43:40Gary Johnston
I'm really liking this.
00:43:41Gary Johnston
Not harsh.
00:43:41Gary Johnston
I'm not feeling any need to cough whatsoever.
00:43:44Gary Johnston
It's going in nice and smooth, and it's staying nice and smooth when it gets into my lungs.
00:43:53Gary Johnston
All right.
00:43:54Gary Johnston
I'm a fan of Hawaiian pineapple from Pineapple Buds.
00:43:58Gary Johnston
They have not disappointed me again.
00:44:01Gary Johnston
Thank you for the work you're doing down at Pineapple Buds.
00:44:03Gary Johnston
I really love what you're doing.
00:44:05Gary Johnston
And let me remind you that Cultivar Corner is brought to you by Up in Smoke at 258 West Broadway in Vancouver and online at it'supinsmoke.com.
00:44:14Gary Johnston
Remember, if you're 19 years of age or older, you can order something from the online menu, have it sent to you, or if you live in Vancouver, you can order by 2 P.m.
00:44:23Gary Johnston
that day, have it sent to you by e-scooter later that day.
00:44:26Gary Johnston
Matthew and Sarah doing a fabulous job with deliveries from Up and Smoke.
00:44:31Gary Johnston
And speaking of, from Up and Smoke, more nice weed.
00:44:36Gary Johnston
This is from Pineapple Buds.
00:44:38Gary Johnston
Hawaiian pineapple is not a heavy hitter.
00:44:41Gary Johnston
It's not making me lay out on the floor, but it's given me a nice buzz.
00:44:46Gary Johnston
And sometimes that's all you want, is just a nice buzz.
00:44:50Ian
Sharing stories about good weed while trying good weed.
00:44:55Ian
This is the Cannabis potcast.
00:44:57Gary Johnston
Well, it seems without having a number of stories.
00:45:01Gary Johnston
This really goes fast when we go through an episode.
00:45:04Gary Johnston
Thank you, Adam Vanderme, for a delightful conversation.
00:45:07Gary Johnston
Your Canna Chef.
00:45:09Gary Johnston
That was delightful.
00:45:10Gary Johnston
And of course, we did Cultivar Corner, as we always do.
00:45:15Gary Johnston
We did it.
00:45:16Gary Johnston
We completed another episode.
00:45:18Gary Johnston
Let's bring out the worst dad jokes.
00:45:21Gary Johnston
Hilarious jokes for the whole family.
00:45:23Gary Johnston
We've been using this for most of the last year, and I think we're going to get the rest of the way.
00:45:28Gary Johnston
My grandmother started walking 3 miles a day.
00:45:32Gary Johnston
We have no idea where she is or how far she's gotten by now.
00:45:39Gary Johnston
How can you hide from exercise?
00:45:43Gary Johnston
Get him the fitness protection program.
00:45:47Gary Johnston
And here's the last card.
00:45:49Gary Johnston
What's good at fighting Dry Mouth?
00:45:53Gary Johnston
The Salvation Army.
00:45:57Gary Johnston
I'm turning my washing machine into a car.
00:46:00Gary Johnston
I can't wait to take it for a spin.
00:46:05Gary Johnston
Oh, they're so sick, but I still have so much fun in working through all those.
00:46:10Gary Johnston
Thank you for being here.
00:46:11Gary Johnston
From the guy in the clouds.
00:46:13Gary Johnston
That's it.
00:46:14Gary Johnston
for episode 235 of the Cannabis potcast.
00:46:18Ian
From the Cannabis Infused Studio, high above the Okanagan Valley, this was the Cannabis potcast.