Cian [00:00:05]:
What's up, Gromies? Welcome back to AROYA Office hours live, episode 138, your source for free cannabis cultivation education. I'm your host, Cian Here with our director of Applied technology, Jason Van Leuven. Today we've got some special guests. We're joined by Tyler Snell and Adam Redding from Certified Cultivators out of Ohio. I've been diving into their story a little bit and this is what's caught my attention. They're a third generation family business that transformed auto parts facility into a state of the art cultivation and processing operation. American ingenuity and family dedication, that's just kind of what built the whole industry we're in right now. Before we dive in, let's meet our guests.

Cian [00:00:44]:
Tyler, let's start with you. Tell our groomers who you are.

Tyler Snell [00:00:48]:
Hey, what's up everybody? Happy to be on the show. My name is Tyler Snell. I'm the director of operations here at Certified Cultivators for Cultivation and Post Harvest. I've been growing for about 15 years in total, four years at scale and commercial cannabis. You know, say I really got into cannabis around 14, 15 years old. Just kind of partaking with my friends and just starting to enjoy it at that time. And, you know, five, six years later, I built my first grow room and had the luxury of just kind of building it from the ground up and trying to do things the right way to start. And yeah, it's kind of been the path or the start of the path that led me here.

Cian [00:01:25]:
That's a great way to get into the industry. Mimics a lot of stories I think most of us probably have to tell on that page. Adam, how about you?

Adam Redding [00:01:36]:
Yeah, Adam Redding, I am the integrated Pest management and irrigation manager here at Certified. I've had an affinity for cannabis since little kid, about 12 years old, but I have always loved growing things. My parents were avid gardeners ever since I was a little kid. Been in the garden with them. Kind of grew into what I do now. About 15 years, 16 years of cannabis cultivation, four years in the Ohio regulated medical record, recreational space, and yeah, soil grower by trade, nature and then salts here at work.

Cian [00:02:16]:
That's awesome. Well, before we jump into the rest of the story, what's something you guys are psyched about that you guys have been doing lately over at Certified?

Tyler Snell [00:02:27]:
I think for me, I think, you know, there's a lot of things going on right now. We have an expanding market, an emerging market in Ohio. But I think one of my favorite things about what we're doing and what we're building is just the team and the culture that we foster every day. Know, I think it's. It's a rare find to find the people that we have in this building and the people that kind of build what we're doing today. You know, there's a lot of color, there's a lot of life in every room and every department you walk into. And, you know, I've been to a lot of grows, a lot of facilities that are as gray as the wall and, you know, no knock to them. You know, you got to do what you got to do.

Tyler Snell [00:02:57]:
But there's a lot of life in our facility, you know, and I think it's come with a lot of just grind, drive, focus, right? And you got a lot of people with passion who all are on the same page and aligned and after a common goal and, you know, regardless what department we're in, we've really kind of built just an incredible team. I think that's the thing I'm the most proud about of kind of what we're doing here, Certified today.

Jason Van Leuven [00:03:20]:
It shows. It definitely shows. Sorry to butt in here, but.

Adam Redding [00:03:24]:
No, you're good, bro.

Jason Van Leuven [00:03:26]:
It's one of the things I've been thinking about kind of all week to talk with you guys about, and that is just simply how well you promote each other at your jobs. It's not very often that I get to work with people that are so kind, compassionate, and just really want each other to succeed in each other's roles.

Adam Redding [00:03:47]:
Genuinely. As Tyler said, if we had a superpower as a, as a company, as an entity, it would be our teamwork. We are a massive team now. I mean, when Tyler and I started Nate Foley, who is our cultivation manager, four years ago, approximately, it was a very small staff, 28 people, 30 something people now at 170 strong. 170 plus. And it's all about the team. At the end of the day, so many people do so much on the daily to keep it moving, moving ahead and just getting better on the daily, really.

Cian [00:04:29]:
I just can't stop thinking about how highly Jason spoken about this exact topic. And I mean, you guys should be very proud. The cannabis industry is. It's a tough space to maintain a positive working environment and a culture that promotes rather than leaves people feeling a little bit wasted and used up. At the end of the day, I talked to a lot of people that are definitely on the latter side of that scale and how highly Jason has spoken of the culture and the crew at certified, it speaks volumes to what you guys are doing there and the, the environment and the attitude you're cultivating with your crew.

Adam Redding [00:05:12]:
Yeah, it's, it's also trust.

Tyler Snell [00:05:16]:
Yeah, I think got a lot of trust and disrespect for each other. But, you know, this is probably the best crew of people I've ever had the pleasure of working with or really being around. You know, everybody pushes the bar higher every single day and sets our standards higher without really pushing them or asking them to do so. They do it of their own accord. And just to see everybody come together and, I don't know, make this what it is, you know, with cannabis being such a struggle at times and, you know, with some of these industries just being such a challenge in Ohio, being a challenge overall. Yeah, it's, it's awesome to see the positivity that we all promote and push on each other every day.

Cian [00:05:51]:
It's a great way to keep a strong business and a great company culture. I think you guys are probably promoting a pretty happy, I would say more to the effect of a cooperative family style business, the way we all sort of think about it.

Adam Redding [00:06:12]:
Tyler, you want to hit that? I would say you hit the nail on the head, truthfully. I mean, these are people who at the end of the day, I'm spending more time with than my own family, who I have to have implicit trust in the scale that we deal with on a daily basis, what we have to do. And that's all departments, it's across the board. I mean, we started off small, but we've grown bigger and stronger in every department and it's facing little challenges, facing big challenges together, but every day really looking for that collective win at the end, if you will.

Jason Van Leuven [00:06:47]:
I got to reiterate that teamwork because a lot of times I show up at a site and I feel lucky to get someone's time there at the site to share some information, go over their systems, just get familiar with it, things going on. And I showed up obviously, just probably women. The hair called to Tyler. Hey, I'm going to be around your area. Can we, can we drop through? And lucky enough got to hang out with him, Nate and Adam, and they introduced me to the owner there as well. And you're sweet. Good picture from Instagram post back there a couple years ago.

Tyler Snell [00:07:23]:
What, two years ago to the day, I believe.

Cian [00:07:26]:
Perfect.

Jason Van Leuven [00:07:27]:
I got to walk through the facility with all three of you nailing the aspects that is the pinnacle of your experience and that's really one. It's educational for me and hopefully you guys Get a little piece to step your game up with each one of those.

Tyler Snell [00:07:47]:
Yeah, I think, absolutely. I think just as you came in the facility, we got to learn a lot from you and just talk shop, shoot the shit a little bit. I think you gave us some pointers at the time and we made some adjustments. Honestly, two years ago, it feels like such a short amount of time, but that was a long time ago for, for where we're at today. And I'm excited to see you come back and kind of just see the progress we've made, the changes we've made and just. Yeah, it's all been positive, beneficial for the most part.

Adam Redding [00:08:12]:
Yeah, man. You told us, you told us to bump up EC and sure enough, we did. And what do you know? We did way better.

Jason Van Leuven [00:08:18]:
Lucky one.

Cian [00:08:21]:
I gotta love that one, right? Well, I want to talk a little bit about this business you guys are in and how it came to be. Can you guys tell us a little bit about how this whole thing got started?

Tyler Snell [00:08:35]:
Absolutely. So, yeah, our owners, Mike Weber and Zach Weprin, you know, father, son, I believe around 2016 or so, they were sharing a joint and just having a conversation somewhere in Columbus. And we're just talking about the state, the current state of Ohio and getting ready to get into cannabis. And they were considering leasing out this building or facility that we're in today to another operator, grower, and just kind of using that to be their financial means for this building. And then while they're sharing that joint and just kind of talking and conversating, I guess came across the question or popped it up, you know, why not us? Why don't we do this? I believe that was 2016 and that kind of sparked a journey for today. They put in a lot of effort, you know, they started kind of putting together what it takes to get the licenses, getting everything prepared. They fought a long battle and eventually won their license for a level one cultivation facility and a processing license. I believe we got the license in 2018.

Tyler Snell [00:09:30]:
So it was a long two year journey. And then after that, you know, I think they kind of just realized like, oh shit, we're here. How do we do this? How do we navigate this space? How do we operate the space? So, and I think, you know, obviously you mentioned family owned business. This facility has been here for 30 years in the Wetburn family. It's been a lot of different things from a car, from a car parts business and warehouse, to a dog kennel, to storage, to many different things that I really can't even name. And you know, here we are today. I think they've put a lot of effort into people and finding the right people to operate with them and to just help grow and build and yeah, I think that's really the start of the journey that led us to where we are today.

Cian [00:10:11]:
I think your culture speaks to the success they've had in that endeavor.

Tyler Snell [00:10:16]:
Yeah, definitely.

Cian [00:10:18]:
Well, let's jump a little bit more into our cultivation segments as we go in here. I want to talk a little bit about the double tier setups you guys are running right now. You guys tell us a little bit about what equipment you guys are running and kind of what your program is there as far as your cultivation is concerned.

Tyler Snell [00:10:40]:
You want to take that one?

Adam Redding [00:10:41]:
Sure, yeah. So our double tiered is actually our veg space. We have nine production rooms. They are all single tier tables. And then we have our veg space which is. Gosh, can't remember now off the top of my head. 1836 tables, double tiered. So it's a considerable space.

Adam Redding [00:11:05]:
Am I correct on that? Yeah, I'm correct on that. Just checking my numbers in my head. So, yeah, 36 double tiered. We've got, on one side we've got spec grade, the Flora series, and on the other side we've got the FOS, F1BS. And yeah, it's fantastic. It was a game changer for us. We brought that on. Actually, it was a little bit right around the time that Jason was initially in the facility.

Adam Redding [00:11:31]:
It's taken us time to kind of dial in the space, get everything right, get our procedures right. Throughout that we transitioned from really, you know, large pot sizes, three gallon pots, all the way down to ones at one point in time. Now we're sitting at close to A two. But no, it churns out plants every week it gets filled. We do 600 give or take plants per production room per week, get transplanted. Plus on top of that, various other strain rooms, etc, we have, we have four R D rooms on top of the nine production rooms. And yeah, the. It's amazing to see the difference.

Adam Redding [00:12:12]:
We were rocking the lux. What were Those, Tyler?

Tyler Snell [00:12:16]:
The ADRs.

Adam Redding [00:12:17]:
ADRs down there transitioned those out within the last little bit. And now we're really kind of trialing those two lights against each other, see what's best.

Jason Van Leuven [00:12:26]:
So as spec grade, they're out of Ohio as well, I believe. Is that right? One of the reasons you guys went.

Tyler Snell [00:12:32]:
With them, They're a Columbus based company. I wouldn't necessarily say it's one of the reasons it definitely was a positive and it helped, you know, but we just really enjoyed the product that we got to try from them.

Adam Redding [00:12:44]:
Absolutely.

Cian [00:12:47]:
That's awesome. And to be putting those kinds of numbers through your production rooms, that veg space has got to be quite the. Quite the dialed orchestration.

Adam Redding [00:13:00]:
It honestly, it's the veg team, the mom prop team, the cultivation team down there, clones, everything. Yeah, we. Well, I mean, I'll let Tyler speak on it, but the success rate of everything in this facility is really driven by that. At the end of the day.

Tyler Snell [00:13:16]:
Yeah, I would say, you know, nail on the head. It's really the team. Right. But it's, it's came with a lot of challenges in that space. You know, it's a new thing for us. We weren't really sure how to operate double tier. You know, we weren't really sure how to operate with a lot of new equipment and a new space. And it's taken us a lot of time just to dial in our environments, dial in the humidity, dial in the amount of airflow in the room, get the right equipment in the room after the initial build out because it took time to kind of get everything in place for really what we needed.

Tyler Snell [00:13:42]:
But yeah, it's. It can be a challenge. Right. You know, Adam mentioned it. You know, there's 36 tables in that room that can fit roughly, I believe, six production rooms in there, about 4,200 plants max. So, you know, we're not quite there stuffing it to that degree yet, but as we get ready for our expansion, we will be, we'll be there probably mid September, early October.

Jason Van Leuven [00:14:03]:
One of the things that really struck me, and I'm looking at some of your pictures here as well, and Tyler, you standing in the dry room and the floor is like shiny clean and like so many dry rooms I've been in just got loads of crumbs and all the stuff falling off the plants. You talk about the hard work and the challenges and one of the things that really stood out at the facility there was just the attention to detail, how clean everything was. Struck my head when you said, oh, it's been a dog kennel. It's been this and that. It's like you would have no idea that this wasn't just a purpose built facility. Once you're inside the doors.

Tyler Snell [00:14:45]:
Yeah, I would say, you know, we're really like 70, 80% janitors. We're a very OCD team. You know, we want the best for ourselves. We want to smoke the cleanest medicine, the cleanest product out There, you know, we don't want to have, you know, mold issues, pest issues, problems. You know, we're very proud of just how clean everything is in this building. You know, and Adam can attest to this more than I can. But, you know, we can't hardly find a pest in this building that we didn't put out on purpose. Right.

Tyler Snell [00:15:09]:
You know, we don't have fungus gnats, we don't have issues. And I think it really speaks volumes to just how clean we are and maintaining that cleanliness. So that way we don't have any issues or any problems that do arise.

Jason Van Leuven [00:15:19]:
I was just bringing that up because, you know, that's one of those things where like a lot of us, we see that the cycle start at veg and at facilities like you guys, you're clearly dedicated to a step before any plant touching activities, any plant growing activities. And that is that sanitization.

Adam Redding [00:15:37]:
Absolutely. I mean, and that's in really every facet of it. I mean, it is, it is a part of the IPM regiment, for lack of a better term, throughout the building or the protocols. It's a. I mean, it is cultural completely in every way. You know, the simple things that we do make a big, big difference across the board. You know, people take real pride in the cleanliness of the space, the cleanliness of their rooms. Our leads, the techs, everybody, they know the importance of it too.

Adam Redding [00:16:05]:
At the end of the day, you leave enough detritus, debris around, there's going to be a problem pop up. You don't take care of a problem, it's only going to grow big. They, if anything, are the ones to raise the alarm if there's anything, you know, untoward or a lack of attention to detail, cleanliness, et cetera. So it's. But it's ultra vital. It's ultra vital. Ohio's super stringent. We're 10,000 CFUs testing wise.

Adam Redding [00:16:35]:
Anything we can do to ensure, as Tyler said, the cleanest products that we can possibly provide. Ultravital.

Tyler Snell [00:16:44]:
Yeah. You know, with that limit, you know, which is the challenge in Ohio and the microbial counts, you know, we don't remediate anything. You know, we use no rad source, we use no X ray. So, you know, it can be a challenge to pass our flower, to get it out on the market. Right. And you know, I, I don't have the numbers in front of me, but I believe we're like a 92 pass rate over time. You know, I think we would have failed a very small portion of our Flower over the last four or five years.

Cian [00:17:10]:
That's a fantastic pass fail rate compared to lots of places. And the fact that you guys aren't using any radiation style stuff to be able to limit microbials, that's an impressive operation that you guys run. And like I said, it's impressive on the one hand, even to just have a facility that is capable of running the type of precision that you need. To be able to have one bedroom, supply that many plants to that many rooms on that tight schedule, let alone to be able to do that with that style or that high of a pass fail rate in your regulation testing. It's a rare sight to see for sure. So you guys are definitely doing something right there. And to speak to the company culture that you guys are talking about, one of your people, Ashley Crouch, I don't know if she's a current or former employee, but she says go certified. Those my people.

Cian [00:18:09]:
The absolute best job I've ever had.

Tyler Snell [00:18:13]:
That's awesome. I love to hear that. Shout out to Ashley.

Cian [00:18:16]:
I mean, you know.

Jason Van Leuven [00:18:17]:
Yeah.

Cian [00:18:18]:
Getting rave reviews like that without getting asked to throw them in, that's. You guys are doing something right for sure.

Adam Redding [00:18:26]:
Not gonna lie, the other day there was somebody who came through. We have. Honestly, on a weekly basis, we have a lot of people who come through our facility just to do a tour in some way, shape or form. But it was. That question was posed. And without a doubt for me, I'm 46 years old. This is the best job I've ever in my entire life, bar none. Not even close.

Adam Redding [00:18:48]:
Best people I've worked with, period.

Tyler Snell [00:18:53]:
Talking about culture earlier, you know, I mentioned that, you know, our team just pushes the bar higher every day without being asked to. Right. Like, they hold you accountable, they hold themselves accountable. You know, if there's something going on. Adam mentioned it. You got a. You got a leaky drain, you got something that's building algae, you got mold in pots somewhere. We're finding some pests, you're finding some herms.

Tyler Snell [00:19:10]:
They will bring it to your attention very quickly, you know, and they're wanting an answer. You know, they're holding us accountable the same way that we're holding them accountable. And it's. We're able to lean pretty much any way in this facility on anybody and know that we're still going to be successful regardless of what's going on. It's pretty impressive.

Cian [00:19:28]:
Truly inviting or you're truly living. The teamwork makes the dream work. Principle man.

Tyler Snell [00:19:34]:
So, yeah, just trying to.

Jason Van Leuven [00:19:36]:
Yeah.

Cian [00:19:39]:
Well, I want to Get a little bit back into the cultivation a little bit. So what kind of substrates you guys run in that facility? You said Coco cocoa all the way through. That's awesome to see. I love Coco myself. It's just a little easier at those scales. What size pots you running?

Tyler Snell [00:19:56]:
One to two gallons, just depending on the room and kind of what we're doing. We got some flora flex ones a little bit bigger. It's more like a one and a half or closer to one and a half. And then we've got some charcoal bags right now that we're experimenting with and using. And they are a 2 gallon, but it's a true nursery too. So almost about the same size. The Floriflex, one and a half, Just a little bit more.

Cian [00:20:18]:
All right, how do you guys make your decisions on what gets run in what size, which size, which size pot there?

Tyler Snell [00:20:27]:
I think a lot of it comes down to kind of experimentation, right? Just having the right conversations with the right people. We got a lot of good connections. Just want to say, like, shout out to our guy, Robin Grojen, you know, he's been a big resource for us and just kind of a one stop shop for where we can get everything we need for the grow. And it makes it easy. He's a great guy. He'll get back to you on vacation. He gets back to us very quickly, gets us a quote, gets us in order and also give us insight on what they've got or what they have available. So, you know, we like to pick other people's brains as much as we can, make sure we're making the right decision.

Tyler Snell [00:20:56]:
But we'll get, you know, a small trial with something in. We'll R D it for a couple months. You know, we'll see where we're at with it and then, you know, we'll make a decision at that point. So we'll say a lot of times, you know, it takes really six to 12 months for us to know if something works. You know, we make one decision, see a change. You got to see it all the way through. You got to see it twice to make sure it's not a fluke. By that point, we're six to 12 months in and potentially making another change and got to start a new R and D or a new process.

Jason Van Leuven [00:21:24]:
It's interesting. So many people don't have access to dedicated R and D spaces in their grow operations. It was really cool to see some of the experiments and, or I guess it's better to say trials and controlled tests that you guys were doing at the R and D.

Adam Redding [00:21:42]:
Go ahead. No, no, no, you're. I mean, it's one of my favorite things about what we get to do, truthfully. We have four, for lack of a better term, R D rooms. We have ISO 1, 2, 3. And through those, we run our pheno hunts. We get to trial different nutrients, we get to trial different lights, we get to trial different foliar applications. We get to try trial anything you can potentially think of.

Adam Redding [00:22:06]:
We've trialed it pretty much. And bag sizes, pif, what the actual aggregate is in that bag, what's it made up of? We've gone through everything, and I think that's really what's aided us in getting to where we're at. It's a luxury to have the ability to trial things and at the end of the day, find what things work well but what works best. And that's really been helpful for us in every facet of what we do.

Tyler Snell [00:22:39]:
You.

Cian [00:22:41]:
Love that philosophy. Personally, I think it's that trial and error, man, that's part of what's helped me get so much better over time is having a space where I wasn't afraid to, you know, run something that might not work as well and just see what the results were.

Tyler Snell [00:23:01]:
Sometimes you got to find out. Right.

Jason Van Leuven [00:23:03]:
Limited liability learning.

Adam Redding [00:23:06]:
Yes.

Tyler Snell [00:23:12]:
Oh, sorry. I feel like we're really blessed in our. In our. I don't know, just our operation here every day that, you know, we're not put inside of a box. You know, we're able to kind of create the box or the blueprint. That is what happens in cultivation every day. Right. Like, obviously, we have parameters and we have things we have to operate inside.

Tyler Snell [00:23:33]:
You know, we've got to, you know, ask for things and kind of go about the right way to get what we need. But we've built an incredible bridge from cultivation and the team in cultivation to our administration, our owners in the office, and just. We communicate very well every day. They've got an understanding of what we need, we've got an understanding of what they need. And it's a really nice balance. And it's just a blessing to be able to help create the blueprint rather than being given one and say, hey, operate inside this box. That's all you can do.

Adam Redding [00:24:04]:
Amen.

Cian [00:24:07]:
Absolutely. Tell me about the processing side of stuff. How do you guys get the product moving from those production rooms into that final dry phase? How do you guys do that? You have one dry room, two dry rooms. And what's your general process on that? Are you running A standardized dry time, cure time on everything. Are you guys kind of picking and choosing the way you do that substrate, choose what goes in, for how long, when and where?

Tyler Snell [00:24:35]:
I would say space is one of our biggest constraints. So, you know, we do have three dry rooms allow us to kind of make a little bit of different decisions if we have an extra one open. But for the most part it is about a one size fits all. You know, we're about a seven to ten day dry, just depending on what gets bucked first and what comes down. And obviously we're trying to always feel for moisture or what makes the most sense to bucket as soon as you come into the room on Monday and what you leave for Wednesday, Thursday at the end of the week. But we try to operate at 60 degrees and 60 humidity as much as we can for throughout that seven to 10 days. We do try to crash the humidity for the first three days as much as possible, aiming for like a 45, 50% humidity in the room. But it's not quite that easy for us to get that low in those rooms at times.

Tyler Snell [00:25:16]:
So, you know, we don't have the most optimal built dry rooms. And as we get into our next expansion, that's kind of one of the things I'm looking forward to the most, is having well built dry rooms with the right equipment, right airflow, and just being able to really fine tune or dial in our cure and our dry process. Because, you know, I don't want to say it's a limiting factor. I think we've done very well with the space that we have, but there's always room for improvement. Right? And I'm really excited to get into what's next for us in these new phases so that we can have the product that we all want and not have inconsistencies, trying to be as consistent as we can through every run and every drive.

Cian [00:25:53]:
Well, consistency is key.

Jason Van Leuven [00:25:54]:
Yeah, you guys must be doing a pretty good job at us kind of doing a little Google searching before the show just to see what things are like out there. I personally haven't tested your product, but a lot of of times the Reddit reviews are always very, almost always very mixed for any company. And for you guys, it was quite unanimous in the Ohio market that people were either, hey, this is the only thing I buy, this is my go to, or every time I get it, it's what I want, what I expect.

Adam Redding [00:26:28]:
That'S what we're aiming for.

Cian [00:26:29]:
Consistency. Yeah, key. I mean, that was going to lead me into my next question too. Which was whether or not your dry rooms and some parts of that facility are all purpose built or whether you have adapted and evolved over time to meet the needs of what you guys figured out you were ultimately capable of growing.

Tyler Snell [00:26:53]:
I'd say a little bit of both. We have a confined space and we're running out of space every day. We're always constantly trying to find somewhere new to adapt to a new product or something new that we're trying to bring online. Like for example, a challenge we're getting ready to face is pre rolls now they're getting ready to come online in Ohio. And you know, where do we put it? Where do we grind some of this flour, where do we pack it? Don't really know yet. So we face those same challenges in the dry rooms at the moment. While yes, purposeful, built as they were meant to be dry rooms when we went in. But it's a retrofitted space, a very small dry room with quite a few dehus in there.

Tyler Snell [00:27:25]:
A lot of heat blowing on plants, a lot of airflow blowing on plants. That's not quite optimal or what we want, but we make the best use out of it that we can. And that's why I say we're really looking forward to getting to our next dry room. So that way know it can be a much, much more consistent environment just all the way around for everything.

Cian [00:27:44]:
I think that leads right into the next sets of questions that I had which is kind of about your future scaling plans and where you guys are think you're going to be going next with expansions and you know what you're itching to try and do there in the future.

Adam Redding [00:27:57]:
We've got an expansion underway right now next door. It's going to bring us from what's currently 24,000 square feet to I believe 40,000 square feet. It's going to be a massive, massive addition. Going to be addition of growing grow rooms, dry rooms, irrigation space and it's a multi phased potential build out really just being the initial phases of it.

Cian [00:28:28]:
Tyler, that's awesome to hear. Those big expansions, they don't happen without a lot of hard work happening on the front end for you guys because you weren't able to spend the money to expand and make that jump without doing very well to be able to get everything to move that direction. So congrats on that.

Tyler Snell [00:28:47]:
Thank you. Appreciate it.

Adam Redding [00:28:48]:
Yeah, that's exactly it though. The past, really the past four years are what has made the expansion now not just a reality, but truly a possibility of success. Success without the past four years and the trials and tribulations that we've been through, that would be kind of foolhardy, if you will. But with everything that we've learned from, you know, past four years, like I said till now, the team that we've built too, on top of that, the knowledge that everybody's gained along the way, it puts us in a really good spot as everything comes online.

Tyler Snell [00:29:25]:
I think the one thing, you know, that Adam didn't necessarily mention or touch on, you know, is as we're expanding to 40,000 square foot, you know, the plans are to expand to 100,000 square foot down the street. You know, we actually own the block next to us and we will be building, you know, two to three football fields long of cultivation, facility and space. And everything right now is being put completely back into the business, completely put back into the facility. You know, it's not like there's things being taken out or things happening. You know, we're not making different market moves and trying to make it to different states and different industries at the moment. It's. It's all being invested right back into certified here in Dayton, Ohio. So, yeah, it's wild to see it all come together.

Tyler Snell [00:30:02]:
Looking at the building next door coming up very quickly. And our time's coming. You know, we're going to go from nine production rooms to 18. You know, we're currently on a strict nine week cycle. It's where we harvest every Monday, we clean our rooms every Tuesday, refill them every Wednesday like clockwork. We're going to add a second harvest into that schedule and we'll start doing two harvests a week. And as you add an R and D harvest that, you know, there will be times, we have three harvests a week and Fresh Frozen will make it four at times. So there's a lot of challenges to come ahead.

Tyler Snell [00:30:28]:
But you know, I think we're really excited and we've got the team prepared and ready to tackle what's next. Start jumping these hard turtles.

Jason Van Leuven [00:30:35]:
That's so exciting for you guys. I've been to many facilities that were funded, external funding, VC stuff and they a lot of times struggle. They've tried to buy some of the best talent in the industry and or try to get all of the pieces to fit into the operation. And it's so fun for me to see people that have put the work in, who have built teams, who have built the skills, and now you're building out even more facility. 24,000 square foot, that's no joke to run in the first place. So I'm sure you guys are ready for it.

Tyler Snell [00:31:14]:
As hard as we can be. I think so. Yeah, we're excited. Yeah.

Adam Redding [00:31:19]:
Lots of opportunities, lots of opportunities for growth. You know, increase your, increase your tools, increase your skill set, everything. So it's, it's. Yeah, a lot of people chomping at the bit to, to kind of get it underway.

Cian [00:31:34]:
And I just keep thinking how impressive that is that you guys are making those expansion plans so detailed that you're able to double your square footage under cultivation twice in the upcoming, say five year plan there. That's a very aggressive expansion strategy and it takes a lot of precision and dedication and I would say a lot of. What's the one. I'm listening. Looking for discipline because there's a lot of places out there that you see that take a lot of money out of their businesses early on. They're excited that it's everything doing well. But reinvesting like that repeatedly to the point that you guys are. Is a difficult thing for some ownerships to imagine doing.

Cian [00:32:26]:
And I got to say the results are going to speak for themselves as you guys are continually able to keep hitting those expansion benchmarks and goals. What do you guys think your biggest challenges are right now in that expansion or in those potential expansion plans coming up in the future for you?

Adam Redding [00:32:47]:
There's plenty. Do it, bro.

Tyler Snell [00:32:49]:
I think the hardest thing is going to be or the most challenging thing is going to be is how do we protect the culture that we built today. Right. You know, we'll be looking to add, you know, probably about double the team, you know, one and a half times the team, bare minimum, and bringing in most likely some people from outside because just how do you, how do you fill those shoes? How do you feel what we need without doing so? We've only got such a pool from here, you know, and everybody's got so much interest and I think people are pretty happy in their departments right now. So, you know, we'll really start to kind of see what that looks like as we have an influx of people. But I think our biggest challenge is just going to be how do we protect that culture, you know, and I'm not have no hesitation or fear that we're going to be able to do that. It's just continue to operate the way we are and keep pushing for that level of success.

Cian [00:33:31]:
It's definitely one of those things that's difficult to maintain as you scale. And I think it's more difficult sometimes than just procuring the durables and Things like that that you're going to need to stand the place up. And I think the fact you're thinking about that ahead of time is probably going to make a world of difference in whether or not you're successful in getting those people through the door.

Tyler Snell [00:33:52]:
Yeah, I agree.

Adam Redding [00:33:53]:
Yeah. Tyler, hit it. It's, you know, I think the teams, everybody in here, what we've learned best to do is adapt and overcome, you know, a tangible problem, something we can get our hands around, where we're going to do our best to choke it out and get it done. But it's, it's those things that you can't really affect so easily that are the concerns.

Cian [00:34:16]:
It's another astute observation. It's a lot of times the things we can't control that are the, the big hurdles to jump.

Tyler Snell [00:34:22]:
Definitely say it all the time. Control your controls as much as you can.

Cian [00:34:29]:
Love that. Well, let's jump a little bit into a few questions from our followers out there. Now, we've had a few weeks off from answering live questions, so since we've got you guys on here today, we're going to put you to work a little bit with answering some of our cultivation questions. If you guys don't to want mind, let's do it.

Tyler Snell [00:34:49]:
Love to.

Cian [00:34:50]:
All right, so this first one here, we're going to be talking about irrigation strategy a little bit. You guys want to. Who wants to field that one?

Adam Redding [00:35:03]:
I'll start it off, see where it goes.

Cian [00:35:06]:
Sounds good, Adam. So we got a question from Darrell. He's asking about his P2 timing in his flower cycle about day 10. He's asking if he should add a P2 after day 21 or start to go generative. Now he's in a one gallon cocoa with three foot plants. He's got a 50% dryback overnight. What's your take?

Adam Redding [00:35:28]:
What is he intending to do? How is he trying to grow this plant? A1. It's going to dictate a lot of things. I think that if he is trying to get a little bit more, you know, if aiming for P2s would be my advice more than anything, to be quite honest with you. Yes, Tyler probably have a different answer, but in my head it would be aiming for P2s.

Tyler Snell [00:35:52]:
I would say for me it just really depends on, you know, are you done with stretch? You know, what's the flower time of that cult bar? Right. You know, are you or is it a 10, 11 weeker, you know, is it something that's going to continue to stretch maybe till like day 28, day 30 if it is, you know, probably not jumping into P2s yet because I'm trying to really limit the amount of water those plants are getting, keep it in that generative steer. But yeah, I think, you know, it's like Adam said. What are you intending to do? Do you need a little bit more stretch? Are you done with stretch at this point? You know, and just kind of making that decision based off what your goals are and where you're at and also.

Adam Redding [00:36:23]:
The cultivar that you have the parameters of everything really.

Jason Van Leuven [00:36:27]:
I'm going to chime in here. Totally agree with both of you. You're gonna have to look at one of my most favorite crop registry pieces of data and that's plant height, just to dial things in. If you don't have your plant height at the end of veg, it's going to be hard to know when you've stopped hitting stretch. It's going to be hard to know when you should be implementing these P2 events or cutting P2 events. So if, if you have any ability to take some plant heights, make sure you get them at the end of veg. You know, first day of flower, you need to know how tall that plant is, detailed by cultivar, detailed by how many days you've been in veg. Some of those parameter, and this is what's going to give you the dials when things get a little bit messy.

Jason Van Leuven [00:37:11]:
So pretty much anybody, when things go as planned, it's not that hard to cultivate, right? Okay, it's fucking hard.

Adam Redding [00:37:20]:
But.

Jason Van Leuven [00:37:23]:
When things get messy, that's the one that separates the really expert people in this industry versus the other ones. The ones that are like, hey, something unplanned happened, we're going to have to turn this dial to get back onto schedule. And when you have as much space as you guys, guys do, those dials get smaller and smaller. You don't get the option of saying, hey, I want to run the flower cycle for three extra days because we screwed up in veg two or three months ago.

Cian [00:37:54]:
So take your plant heights, knitted that together full circle. I absolutely love all three of your answers because it absolutely depends what your intentions are, what you're trying to do with the plant. It absolutely is a question of, you know, how, how long you want that plant to stretch the cultivar, what it's capable of, what it likes being run. Because I've had definitely some that love to stretch a little bit into that 30 day window and some that just they're done at, you know, day 12 and they won't get any taller. And I think that Jason hit it right on the head there to kind of knit it all together. If you don't take those plant heights, you don't necessarily know what characteristics or what levers you're pulling are affecting the change that you're actually getting out of the plan physiologically and why you're going to pull one lever versus another and add that P2 shot when you decide that cultivar is done stretching versus not, are you throwing a dart at the wall or are you making an informed decision based on taking notes?

Adam Redding [00:39:05]:
Amen. Observation and note taking.

Jason Van Leuven [00:39:08]:
Yeah. And then obviously tapping into resources to understand what is the, the effect of this. Right. So let's say, you know, we were treating our plant the same the entire cycle. Right. We could graph our plant height. We'd have some very predictable plant height at each segment in that cycle. Obviously, as we start pushing things and playing with that plant physiology, you know, obviously the, the cool term crop steering that we're doing with it, that's really the goal is to say, how do we get more, more out of what we're already doing? Right.

Jason Van Leuven [00:39:42]:
So when we think of, well, this is the control plant height throughout the cycle, maybe we need a little bit taller, maybe we need a little bit shorter, maybe we need to induce flowering earlier so that we can bulk out those buds for a longer period of time and really get those weights. Just seeing some of the comments here, they're saying the podcast helped me go from 2o to 3.4 pounds of light. Thanks, Aurora. Great example there. Right. So digging into the resources that you can, whether that be these conversations online, somebody that you know, a friendly grower that's doing these things, seeking out resources such as the CRC online, some of the documentation that they're publishing, hitting up one of Cian's favorite books out there, getting into, what is it, the CCI book. Any of this stuff is a great place to spend your time. And as long as you're absorbing it and you have the ability to, to do some of that limited liability learning, it's always going to pay off in the end.

Cian [00:40:48]:
100%. Well, let's take this into the next question here. Got an interesting one from Hashbro's Farms about an odd dryback behavior he's observing. I assume that he's saying this from the standpoint of having in situ sensors. That's the way it reads a little bit. So my EC behavior during dryback, it's odd. It starts going up and then it Drops while it's still drying back. Anyone know what's happening here?

Tyler Snell [00:41:17]:
I said that plant's green.

Adam Redding [00:41:19]:
Yeah, that's a hungry plant is what you got there. You got. You've got something that is insatiable. You need to either up that EC or, yeah, up the EC at the end of the day. Truthfully.

Cian [00:41:34]:
Thought that might be a good one for you guys since we started out the conversation talking about the up in that feed a little bit today when we first jumped on for sure.

Adam Redding [00:41:43]:
Yeah. Tyler, you want to chime in on that or.

Tyler Snell [00:41:46]:
I was going to say, you know, we feed a 4 EC, you know, that's what we start at. Early flower. Right. And it helps us just stack pretty early on, you know, and we're really kind of limiting that drive or we're limiting our runoff, you know, really pushing those dry backs to stack that ec. So, you know, we've seen that time over time. And I'm not going to say it couldn't be like something going on with your sensor or, you know, maybe you need to just readjust it, put in a different pot and see what's going on. But if you're finding that it's pretty consistent that your plant is drying back and your EC is going down. Yeah, got to find a way to stack that ac, whether it's limiting your runoff, you know, up in your EC value to start, or, you know, maybe doing something a little bit different than what you are today.

Jason Van Leuven [00:42:24]:
So I'm gonna jump in with a couple of few details here. So, you know, first they said, okay, their EC is going up a little bit. A lot of times we see this based on sensor height. And that substrate, especially with Rockwool because acts like a vertical column with a little bit of vacuum behind it, we're going to be washing some accumulated salts past that sensor. So every once in a while we do see that little EC rise. Even if our plants are eating up nutrients faster than we're supplying them. So when we think about the water content decreasing in this substrate, if our salts are also decreasing, that means we're getting no salt accumulation. Right.

Jason Van Leuven [00:43:02]:
And we through every cycle in the stages, we probably want to avoid that for a couple of reasons. Reasons one, if we have any starvation to the plant, we're much more likely to see a nutrient imbalance. We are almost always better off supplying a little bit of excess of nutrients than running out of one specific ion cation in that solution. So that's gonna help keep your PH in check, gonna help you also maintain low, low levels of runoff. Right. So we're not washing salts through that type of stuff. So when we think about. But, well, if our ECs are too low, how much are we leaving on the table by trying to save some nutrients?

Adam Redding [00:43:50]:
Not worth it, in my opinion.

Cian [00:43:54]:
At the end of the day, the nutrient price is. It's got to be negligible comparatively to what you're leaving on the table in your yield there.

Adam Redding [00:44:03]:
Oh, absolutely a doubt.

Jason Van Leuven [00:44:07]:
I think when I had mentioned that to you guys, one of the specific topics that we were working with was photo bleaching in one of the rooms. And I was like, oh, you could try a little bit higher ec. You guys were already in a pretty reasonable range of ECS for the most part. I would say feeding at 4.0 is pretty good number as far as on the high end. That's definitely on the high end of what I work with and I recommend to clients. You know, I think you guys were in a pretty good range already. But when we saw photo bleaching, I was like, oh, let's just get a little bit more. And glad to hear that things are working for you.

Adam Redding [00:44:45]:
But it wasn't purely the bleaching that. That curbed at the end of the day. Truthfully, it was. It was a lot of things. I mean, we were facing deficiencies. Overall, plant health and vigor actually improved exponentially. I mean, yeah, we're. We're pushing.

Adam Redding [00:44:57]:
We're pushing a hair more runoff than. Than what I was intending to do initially. But that 4:0 the jump made a big difference. And also the ratio changes. We're not running just out of the book. We kind of tweaked ratio ratios to meet our needs and really address any of the shortcomings, if you will.

Jason Van Leuven [00:45:15]:
So maybe I've got a viewer question. What are some of the analytical processes that you're using to detail to make those changes? Improvements in your nutrient ratios.

Adam Redding [00:45:28]:
At the end of the day, it was observance. It was observing what was going on in the rooms. It was growth rates, it was stacking, it was overall vigor, it was general plant health. End of the day, indicative of, first off improvement. But secondly, it was across the board without any, you know, other changes needed, if you will. That was the. That was the variable tweaked, whereas there no other things were needed. And what you saw was an instantaneous difference.

Tyler Snell [00:46:02]:
And some other time. Jason, too. Just something to notice. You know, we were running a Linnaeus light.

Adam Redding [00:46:06]:
The.

Tyler Snell [00:46:07]:
I believe it was the. The Helix, I think is what it's called. I have to go back and look, but it's like a 72% red at the 660 nanometer wavelength, right? And that was most of the spectrum. So when you looked in the room, you know, it was similar to the Lux adr. So it was just a pink hue, a red hue everywhere. And that caused a lot of photo bleaching in a lot of the cultivars and the strains we were running, you know, some strains could handle it. Our concrete jungle could take that red at 13, 1400 PPFD. And you know, I think that, you know, speaking to that ppfd, I think that's one of the reasons why we do push our EC so high is we're running what we consider to be a pretty heavy crop steering program to where, you know, we've, we've since tapered down a little bit.

Tyler Snell [00:46:46]:
But, you know, there was a time we were hitting 15, 1600 PPFD and doing it fairly successfully. You know, it depends on the cultivar. Some cultivars obviously kind of shit the bed at that when you're really running at that high parameter. But as we bumped up our temperatures, our humidity, and started running more of what I would consider like LED style environments rather than traditional HPs, you know, at one time we were running 77 degrees in most of the rooms and at max, you know, and now we hit 83, 84, you know, sometimes upwards 85, depending on that leaf surface temperature and the VPD we're aiming for. So really just a dialing in our environments, getting rid of those lights and bumping that ec, you know, since we're pushing so hard, we have seen a big benefit in our plants, you know, not having that red stem, not being phosphorus or potassium deficient, you know, and just, I don't know, really kind of pushing the boundaries of what's capable for ourselves sometimes.

Cian [00:47:37]:
One thing I want to call attention to is that you guys have a pretty solid understanding of plant physiology, morphology, and it sounds like plant biology in general. And I want to ask, are you guys. I don't know what the correct term for classically educated is in those types of, of roles, but we're autodidact.

Adam Redding [00:48:08]:
We, we. It's, it's. Tyler and I have talked about it, we talked, Nate talks about it, we all talk about it. You know, we've, we've sifted through the wide array of things out there really to gain the knowledge. It hasn't been a formal education in any sense. It was, you know, taught by, taught by doing, taught by the streets, taught by action. And at the end of the day, sifting through the experience, taking along what's needed, leaving what's not, and moving on to the next thing and continuing to kind of build that skillset, build those tools to get you there, rather than what would be a classic, like, you know, plant biology. Formal education.

Tyler Snell [00:48:51]:
Yeah, I think to piggyback on that, you know, I almost dropped out of high school, you know, didn't go to college. And I've been kind of growing cannabis since I was 20 years old. And you know, for eight years when I started growing cannabis, that supported my life entirely, you know, and I was trying to be an audio engineer. I was trying to do a couple different things at a time just to support and have something else going on. But no, cannabis has kind of been my entire life. So just going through the trials and tribulations of that and just having to make sure I can provide and have what I need to survive just off cultivation, I think has forced me to adapt, forced me to survive and just get better with. With pushing the limits. So that way a, I can have the quality and the yield, but just got enough to continue to support myself.

Tyler Snell [00:49:32]:
I think was the overall golden start. And it's kind of led us here to where we are today.

Cian [00:49:38]:
I think that's a really cool story to hear, Jason.

Jason Van Leuven [00:49:41]:
Yeah, that's pretty cool. I was going back and looking at. To see when I first got in contact with you guys back in. Must have been early 21, I think it was when you picked up your array system, maybe summer 21. I think so, yeah.

Tyler Snell [00:49:55]:
Like, right on time for it started.

Jason Van Leuven [00:49:56]:
Yes. Yeah. You had a guy working for you that was trying to do some integration stuff. And it's funny that you said audio engineering, because I'd picked out like, I was on a video call with him. I was like, is that an axe effects in the background? And he's like, what?

Cian [00:50:09]:
Yeah.

Jason Van Leuven [00:50:10]:
And I was like, this is cool. Once we're on the same ground, it's really easy to work towards the same goals with these people. So that's kind of what stood out with me was even before I knew what you guys were doing with the system, you had people working on the staff to try and get more out of. Of it even. Yeah.

Tyler Snell [00:50:29]:
Thank you, Tara. I think you're specifically mentioning Jeffrey. You know, we don't work with him quite as close anymore, but he's kind of what helped us get a lot of our IT stuff or infrastructure off the ground in that. In that data sense. You know, he helped kind of build or get us going on our ERP system, you know, and we've, our team has really taken it and run with it since then. But yeah, he helped it get it off the ground and kind of start paving the path, putting the blocks down for it.

Cian [00:50:53]:
It's awesome. I think this showcases a couple of things and one of the coolest ones that I really love is that, that you guys are walking the walk in the sense that like you said, you don't have the formal university education, the plant biology degrees. You just came at this and put your passion into it and you guys dedicated yourself to learning what it was that you were doing forward and backward, in, in and out, and it shows. And I think that that's an encouraging thing to anyone looking to get into this industry that is sitting there looking down the barrel. That's like, I have to have a plant biology degree in order to be able to jump into this and have a shot. I tell people on a regular basis it helps, but it's definitely not the deciding factor in whether or not you're going to be able to enter this industry and learn what you need to know to be successful. So I really love that part of your guys story and think that that's a valuable thing to showcase to people who are looking to get into this.

Adam Redding [00:52:02]:
I couldn't agree more actually, you know, even, even to take it one step further, we, about three months ago we, we completed our tissue culture lab. And so for really the past two, two and a half years, Nate Foley, cultivation manager and myself, we've been kind of beating our heads against the tissue culture wall. We started off with the Athena tissue culture kit. First steps, baby steps. But we realized real quick we needed way more knowledge and we needed a way bigger boat to deal with what we were planning on doing. And so, you know, three months ago we completed the lab. It's now a fully functioning TC lab. We will be bringing out Mary Stem tissue cultures here within the next three to four weeks for propagation purposes for our mom stock.

Adam Redding [00:52:58]:
And to be completely candid with you, neither Nate nor I or for this matter, Sean now who's in the lab? We're not classically trained in any of that. My classical training is in artwork and sculpture. But you know, it means in many ways, you know, pursuit of. Pursuit of perfection. Perfection and falling short is really what we tried to do constantly and that's what allowed us to get the TC lab off the ground. It's also, you know, the place we work in. You know, Tyler talked about it earlier. It's the opportunities presented being here, that's one of those, you know, there is no stone left unturned by the company to achieve the goals needed at the end of the day.

Adam Redding [00:53:42]:
But yeah, you're not reliant upon a degree. There's many things you can learn just by doing it truthfully. Experience experiential learning.

Cian [00:53:51]:
Absolutely love it. Mimics my own path into the industry as well. I mean, I went to college for finance and community recreation programming. So, you know, nothing to do with what I'm doing today. You know, that wasn't a predictor whether or not I could be successful learning the application that I was pursuing. And so I always like to encourage people with that. And I love that your guys stories mimic that path as well.

Jason Van Leuven [00:54:21]:
Oh, you were, you were using some of that finance, getting the product out the door, man.

Cian [00:54:29]:
I'm not going to say it didn't help.

Jason Van Leuven [00:54:33]:
Yeah, I, I gotta say it's the passion that stands out with, with you guys. That's what's shining. Anybody can succeed if they're, they're very passionate about something and they're willing to put the hard work and to, to get that passion somewhere. So such an inspiring story to have you guys here on the show.

Tyler Snell [00:54:53]:
That's what I love about cannabis. You know, not to, to steer it back to what we're talking about, but you know, you mentioned how many people are kind of scared to get into this industry or think that they have to have some kind of plant biology degree or a master's degree in something. And no, I think it's really just being willing to take a risk, experiment, you know, being willing to find out what works and maybe do some growing on your own, get some experience under your belt growing at home or get some experience growing with some friends or in a different market. Market and you know, use that experience to, to build your resume and leverage that in your interviews, you know, and talk through it. Find a operator out here who is willing to give people a chance and kind of operate similar to the way we do. I think there's a lot of opportunity in cannabis still and you just really have to seize it. Right. I think that's the biggest thing we've all done is just been willing to roll the dice a little bit, step into a role that maybe is a little bit undefined or unwalked before and try trying to walk it the best way that we can.

Jason Van Leuven [00:55:46]:
Yeah, and leverage the knowledge that you do have. You know, the first cannabis facility that I worked directly in, that was the only cannabis facility that I'd ever seen. And I got in there from the technology standpoint, really, I walked in there, I was like, ah, this is amazing. I got to work here. What landed me a position doing compliance, security and automation, right. And that was back in 2017. The amount of plant biology, social skills that I've built since then, it just all came, came with leverage and the knowledge and the skill set that was kind of my primary and helped support the growth of those other.

Tyler Snell [00:56:34]:
Yeah, got your foot in the door, right?

Jason Van Leuven [00:56:36]:
That's right.

Cian [00:56:37]:
I think that's what it's all about. And I think, you know, opportunities like what you guys are probably going to be coming up with shortly here with your expansion plans for people are just that type of door into the industry, you know, And I think that you guys creating the type of community culture you have with your staff, I mean, that's the way to be able to really, I think, sell that to people who are out there right now who might be on the fence about whether or not they want to try and jump into a career in this industry. There are cultivators out there that are like you guys, that are passionate about what they do that make this a huge priority for themselves. Both running a business that puts out quality product and taking care of their employees and making sure that everyone wants to come into work the next day.

Adam Redding [00:57:33]:
That's one of the most important things. Yeah, it's one of the most important things here. The, you know, the, the. We talk about work, life, balance, but more than anything, coming in here, it shouldn't be a drudgery. Your job shouldn't be a drudgery every day. And in here, truthfully, it's, it's one of those. It's. I love coming to work.

Adam Redding [00:57:52]:
I think I can speak to, you know, virtually, virtually everybody in here. It's, it's, it's something completely different. And yeah, for folks that are looking to get into the industry, you know, you make it what it is at the end of the day too, let's be real, you know, I mean, it's, it's hard to change the tide sometimes, but if you work hard enough, you can make a little bit of headway.

Cian [00:58:13]:
That's a great way to put it. Some of the most successful people I've met in this industry, they definitely don't have a plant biology degree and they certainly aren't going to be wearing a suit anytime soon. But, you know, they love what they do and they come to work ready to work hard every single day.

Jason Van Leuven [00:58:30]:
Day they go Some of the most successful places that I've been in, they have happy people and some of the less pleasurable parts of the job. As you guys were talking about, you're a janitor maybe more often than not, probably more often than you want to be. But, you know, it's those steps that really give you the benefits as to what you do.

Cian [00:58:54]:
Well. Guys, you've had almost, I would imagine, probably a tenth of your employees that have jumped on today to comment how much they love their job and how much they enjoy coming into work every day. So well done because like I said, the unbidden enthusiasm and accolades are rare to come by from the bottom going up. So well done. I think I got to wrap us up for the day. We're starting to run into our time limit, but it's been awesome having you guys on today. This is exactly what I hoped for, bringing you guys. The conversation's been so much fun.

Tyler Snell [00:59:33]:
Appreciate the opportunity. See, it's a pleasure to meet you. You know Jason, always pleasure to see you again. Hopefully we can have you guys out at the facility sooner than later, come see what we're doing. But no, it's been a pleasure to be on here.

Adam Redding [00:59:44]:
Thank you so much, guys. And all watching, genuinely listen to Roya. That's the truth. The, you know, office hours live, it's something that definitely delivers on the necessary information, but also just you guys do a great job at deliver it to people, telling them the truth, unabashed.

Jason Van Leuven [01:00:04]:
So, yeah, thanks, guys. They run such a good team there to certified that I think they even have like a little watch party on the staff right now. So everyone's chiming in. Great job, guys.

Adam Redding [01:00:16]:
Big ups. Yeah, big ups to the squad in total. Truthfully though, like, I hate to steal an extra second here, but you know, every department in this building, it's. It's an amazing squad from top to bottom, ownership on down, administration and all the teams, all the department moments, they genuinely, every day, they. They kill it. They really, really kill it. So.

Cian [01:00:40]:
Well, you guys are running a fantastic operation over there. I'm sure Jason and I will both feel very lucky to come out visit you guys. We can get out there soon. Everyone watching today, thank you guys for jumping on watching episode 138 about Roy office hours live. Tyler, Adam, thank you guys so much everyone from certified cultivators that jumped on and chimed in today. Thank you guys and, and can't wait to come out and see you guys in person. Sounds like that is going to be one of the best facilities. I've ever seen, at very least in the culture, if nothing else.

Cian [01:01:12]:
You know what I mean? Grummies. Do you want to learn more about Arroya? Book a demo at AROYA I.O. and our team will show you the ins and outs of the ultimate cannabis cultivation platform. If you've got crops here and cultivation questions, always drop them in the AROYA app. Email us at salesrooya IO. Slide into our DMs on Instagram, Facebook or LinkedIn. We'd love to throw those questions in. I'm watching on the weekly basis trying to work those questions into our lineup, so put them in there.

Cian [01:01:38]:
I travel. I'll definitely try not to miss them. And then if you're digging the podcast, as always, leave us a review. Spotify, Apple, Podcast, YouTube, wherever you guys are catching us today. Thanks so much for tuning in.

Tyler Snell [01:01:51]:
Thanks for having us guys. Appreciate it.

Adam Redding [01:01:53]:
Take care all. Later, Jason. Later seeing.