NATHAN: That makes so much sense. They've grown it the same way. It's the same place, the same environment. DJ: That's exactly what it is. And so ideally my goal, my dream, is, let's go down to those people, make a deal with them. Say how much of this can you produce, and if you can't, the next village over what, a thousand kilos here, we'll pay you top dollar for that, which isn't much, you know, and I think that that's going to be the way forward. And then we're helping the undeveloped nation status by taking care of these people. They're providing something of unique value to us. So that's my goal. So in terms of I warehouses growing pot, I tour these things and they're all so proud and you got to give them credit, man. I mean they work hard and these places are just spotless clean and wonderful. It feels great on your skin in there, just how they have the environ- ment and temperature. But I burst their bub- ble. I get to the end and I just kind of go, "Well, what are you going to do when China does this? You know, you're not going to get the same price, right?" It's that warehouse gener- ic herb. Maybe somebody's going to be able to tweak it, you know, to make it more special, but it's so bland. It's so generic right now. We used to think “what else would justify this much money for growing a plant indoors?” MICAH: Let’s talk about winning the High Times Cup in in 2000. Were you there? Did you get to sample a bunch of stuff from all over the world? How did they do that back in the day? DJ: I know that they were sincere in their ef- fort to to make it happen, but then, you know, money gets involved, the coffee shops are in- volved, the seed companies are involved, and then it turns into this super hype thing. 2000, I was with Dutch Passion–and it was I think the Noon Coffee Shop was who entered–but I think it was from what was grown at Dutch. I never saw those plants. I only did sample the bud, went through the array they had there, told them which one I thought was best, and that's what they went with from there. An in- teresting side note though, is in ‘96 I was over there with Mark Emory and Breeder Steve, and Breeder Steve was doing the cannabis cup article for Cannabis Culture magazine and he was sampling everything. And you pretty much go around, you buy it at the coffee shop, sometimes they'll give you the joints, and tell you “that's what this is,”
I should mention here also that I'm doing work right now with some people in South- ern California. Uh it's a doctor, Dr. Edwin. Uh and the company is E2 Pharma. That's the letter E, the number two in the word pharma, separate. Edwin figured me out a long time ago and so I'm happy to work with him. We both suck at capitalism, so we're all just kind of waiting for things to come in line, but they slowly are. And he's down there right now. He's got the Blueberry and a few other things. And our goal with the E2 Pharma is to preserve that authenticity of what I have been working with and to get that released to the public. So, that's what I'm doing right now. But this working with Edwin and E2 Pharma is the next progression. And we've got a bunch of land seeds to work through as well. We're just looking right now for a grow space. I think one's popping up somewhere around LA, Monrovia somewhere. And then once that gets going, then we can start seeing some of this come into fruition. We still have people against us, and then it seems that the wrong players are getting too much, and that's why all you hear about is Cookies. It'll change. I think it'll eventual- ly change. Like I said, we're going to go into these shops and be buying stuff from High- land Asia, from Mexico, from Africa, and then domestically, hash. I know I've tried, and I've come close, but she's still just always off a little bit to what that environment has, that tropical environ- ment. We cannot remake it. You know these people, and it's older people, younger peo- ple, the people that care, you go back in the mountains and “I know this old grandmother is back there. And all she cares about is grow- ing what her grandmother grew, and hope this is the good one this year.” And their whole breeding regimen that through antiquity has been, “it's a field.” You just put it out there. At the end of the year you harvest it and they're all a little different. One will stand out over the other… thing is they're all seeded right in the tropical envi- ronment. They know the plant. They smoke it through the winter or for the rest of the year. “Oh, this is the best one.” Those are the seeds that get grown next year. And when you do this for thousands of years, that's what these people have on us. And I respect that. God, I respect it so much.
54 MAY/JUNE 2026
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