How do you balance the commercial pressure to grow "hype" strains with your own desire to introduce unique or forgotten terpene pro les to the market? I think it can be hard not to participate with the hype strains. ose strains are almost marketing themselves. In Michigan, the consumer here looks at what Cali is doing and wants to see the same strains here. We will do short runs of the hype cuts and then we've been getting into breeding and using some of those new hype strains in our breeding has been fun. I notice the consumer just wants something new as o en as possible. So as long as you can produce new avors all the time they get really excited. How can a consumer
three weeks in the future and you need to be able to adapt and be ready for those changes. We care about the smoothness, intensity, avor translation and purity of the smoke. With our recipe we have been able to dial that in and have consistent batches week to week. We're o en changing our environmen- tals based on the environment outside. In Michigan you can have sun, heat, rain, high humidity and snow all in one day, which will aect our dry and trim rooms. It may follow from the previous question, but what is your growing “philosophy,” … or rules that you live by?
Being proud of the nished product that I can pass out and show o, knowing that it's better than most of the product available on the shelves. We treat the plant with respect and really try to grow the ower to per- form the way elite Michelin star restaurants operate. We try to think of every nuance that is associated with the plant and how we can make our end product. If you could force every consumer to look at one
tell the di erence between a generic version of that strain and your "winning" selection? Typically when we do a new pheno hunt and nd our winning selection a lot of the time we are changing the name to that cross and then doing a launch party of our new strain selection for our patrons who
speci c data point on a lab result besides THC, what would it be and why? And as for the drying and cur- ing process, how can a consumer spot ower that was rushed to the shelf? I think if consumers can check batch dates and nd ower that is fresh–which in my opinion is two months a er harvest–you will see the best results. Flower and rosin are perishable products that don’t have any preservatives in them to help them last. What are your favorite strains to grow? One strain we are really excited about is our Banana Tay. Honey Banana put us on the map, and this is one we bred in-house: Zyrup x Honey Banana. It would be cool to leave this strain to the world; it has similar terps to the honey banana but with better, tighter nug structure which is awesome for trimming and production purposes. Read the full interview at Hightimeslocal.com 19 HIGHTIMES LOCAL ▶
support us every drop. We even do pheno hunt parties to have people out to smoke and grade our top contending phenos in the hunt. It's cool to involve the commu- nity, sometimes they end up naming the new pheno we selected. Hydroponics? Soil? Indoor? Outdoor? What’s your favorite, what’s the best (in a perfect world), why – feel free to take to the soapbox for a minute. Currently we grow in rockwool with athena salts. For us the chelated salts give us the most consistency on our ower and help us to be less reactive to solving a nutrient de ciency in our plants. I have nothing against organic ower however, I've noticed that not many organic growers are proactive in their media or really understand what elements are needed when. I think with organic you need to understand where the plant is going to be at
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