Cian [00:00:02]:
What's up Gromies? Welcome to AROYA Office Hours, episode 140. Your source for free cannabis cultivation education. I'm your host, CN here with our director of applied technology, Jason Van Leuven. We've got a special guest on the show with us today, Jonah Carrington, director of operations for Cookies Humboldt and the person behind the famed Cookies University. When I say operations, we're talking about someone who oversees one of the most comprehensive cannabis facilities in the world as well as is the hub of genetics for that cannabis company nationwide. We are really excited to talk to Jonah today. He's got a whole bunch of different perspectives to share with people and it's one of the most diverse facilities that we've heard of that Jonah runs. And so I think it's a great opportunity for us to ask Jonah some fun questions we don't normally get to ask someone like him.

Cian [00:00:52]:
Jonah, for the start here, would it be all right if we just had you introduce yourself, tell us a little.

Jonah Carrington [00:00:57]:
Bit about who you are, where you.

Cian [00:00:58]:
Came from, your introduction to the cannabis industry and how cookies came to be what it is today.

Jonah Carrington [00:01:05]:
For sure. Thanks for having me, guys. I'm Jonah, director of. Actually director of genetics and R and D for cookies. Recently changed my job title, but also kind of co GM of our facilities at one log up in southern Humboldt. So I got into this industry pretty much been in my whole life. I grew up in Santa Cruz kind of around the cannabis business. A lot of people I knew were growers in the Santa Cruz mountains, a lot of indoor growers.

Jonah Carrington [00:01:35]:
You know, I always grew weed, you know, always had my kind of small indoor, but it was always just kind of more, more of a hobby than anything that I can make a little money, just really love doing it. My main source of income was. Was construction. You know, I've always, I've done construction most of my life. So I have a pretty diverse set of skills on that. And building, you know, started coming up to Humboldt, you know, 2014ish. Some people I knew were buying farms up here and I would just really enjoy coming up and hanging out with my buddies and working on the farm. And that's just kind of how it all started.

Jonah Carrington [00:02:14]:
And some friends of mine, in anticipation of rec passing, you know, saw this, this property that was coming up for sale, which is essentially the first commercial property, first commercially zoned property when you cross the Mendocino Humboldt county line, which is one log at that point it was really just a cafe, gift shop, roadside stop, you know, the. The one log House, why it's called One Log, girls. Like, you know, it's such a weird name. It's a tiny house that is carved out of a giant redwood tree. So you know, that's the, that's what the One log is. And it's on a trailer and people, you know, you know, tourists, tour groups would stop here when they're going up to see the redwoods and take pictures inside the One Log house. And that's what the property was. But my friends had a vision for kind of a one stop shop at the entrance to Humboldt County.

Jonah Carrington [00:03:05]:
This is when the industry up here was absolutely booming. And so it was going to be genetics cultivation, manufacturing, distro packaging, just everything, then also retail space, full consumption permits and events permits. It's a pretty big project property. So we were, you know, plan was to throw, you know, cannabis events and things like that. So we had this whole, they had this whole great vision of, you know, the cannabis, cannabis tourism industry. All these different things and it's, and it's such a beautiful pristine property that's right on the river. So it was just, it's just, I saw it and I was just like, oh man, I just want to be a part of this. Sounds like so much fun.

Jonah Carrington [00:03:46]:
And I was, you know, kind of looking for a change. Was kind of on the mid-30s. You know, you kind of hit that point where it's like, okay, do I, you know, just might be the last chance I have to make a big dramatic change in my career. So they needed, you know, they had, they had bought the property, they had got funding to build out all the operations, they had got all the licenses or at least the process going for licenses. And they needed someone to come in and build it who had kind of my specific skill set. So they reached out to me and asked if I wanted to come up full time and I took the job and moved up here. And it was supposed to, you know, it was supposed to only be a couple years, but you know, here I am, you know, eight years later, still here and don't regret it for a second. And you know, kind of through all that, you know, obviously, and you know, when you're in kind of full startup mode at any business, you know, there's never enough money.

Jonah Carrington [00:04:44]:
There's. Everybody has to do a lot of different jobs, you have to wear a lot of different hats. So kind of through that I ended up, you know, also, you know, kind of kind of being the project manager for all the construction and then also managing our, the farms and the and the cultivation licenses. So I kind of got to do. Do a little bit of both. I got to build out operations and, and while, while I was. While I was managing cultivation and so learned a lot about, you know, growing, you know, outdoor, organic growing, kind of the hill farm, the whole mentality. I.

Jonah Carrington [00:05:16]:
I'd only really grown indoor before that, and, you know, so it was a whole new. It was thing for me was really interesting. Learned how to do a lot with a little, you know, a lot of, you know, a lot of my staff were super new to it as well, so I would have to oftentimes be learning something myself while I was teaching other people how to do it, which is a certain different level of anxiety. But, but, you know, you just, you just kind of figure it out as you go. And, and we, you know, we had some pretty good success, but, you know, after the first year, we decided to consolidate everything in one. We were getting all this built. So, you know, what I would kind of do is I would manage the farms in the summer and then manage the construction in the winter. And that was one thing that I really noticed when I moved up here is a lot of people took the winter off and I was like, that's not really an option.

Jonah Carrington [00:06:06]:
So it can be pretty brutal here in the winter. And so we'd be doing these big major construction projects where it would just. Wouldn't stop raining for weeks and weeks and weeks on end. So, you know, had to toughen up a little bit and got it done, you know, and so, you know, one log was kind of a process of, you know, one thing coming online at a time. You know, first we were getting our nursery up and running and our. The dispensary retail space up and running. And then it was getting the mixed light cultivation facility built. And then it was our manufacturing packaging, distro facility.

Jonah Carrington [00:06:43]:
And then after that was our. Was our. Our newest facility, which is the R and D facility, which is where I spend all my time now. Now that the construction is done, I just get to play with the. With the plants all day there.

Cian [00:06:54]:
That'd be nice to spend time too.

Jonah Carrington [00:06:57]:
Yeah. Sorry, my lights jeered off. Where was I? Yeah, so kind of in the early days, we had all these great, you know, you know, this great vision for the property. The industry didn't exactly do its part as planned, and so we had to pivot a lot. You know, luckily this was around the time, you know, originally we were just kind of cultivating for cookies. And, you know, we were producing really good product. And you Know, I was one of the grown a lot of the early Cookies Genetics and then selling it back to them, you know, really impressed them with what we were doing. And Cookies was this kind of crazy hybrid, you know, you know, fashion, brand, weed company, you know, obviously burners.

Jonah Carrington [00:07:50]:
Burners music and all that. So it was like there was, it was this. It was this phenomenon with no, with no real structure yet. And so they really needed a place where they could keep all of their genetics safe. You know, we had proven that we were trustworthy. We proven that we knew what we were doing, that we weren't going to mess any of their stuff up, we weren't going to give it a hop, we weren't going to send it out infected with bugs. We just right off the bat had a really good track record. And so the call was made to, rather than operating our nursery as a traditional nursery, selling clones, which was the original business model, we decided to shift gears and essentially just become a genetic hub for cookies.

Jonah Carrington [00:08:35]:
A place that we could just keep their genetics alive and healthy and safe. And then that's kind of what allowed them to be able to expand as dramatically as they could because they could rely on that one thing, which cookies is all these different things. But at the end of the day, it is a genetics company, and that's Cookies IP is its strains.

Jason Van Leuven [00:08:55]:
One of the really cool things I think that you've done a great job at is optimizing what those genetics potential is as well. So you and I have worked quite a bit together over the last, I don't know, two and a half, three years, something like that. And, and the, the distance you've. You've come as far as really like, making each strain grow to the best of its ability. It's no wonder why you guys are the hub for, for that genetics growth.

Jonah Carrington [00:09:23]:
I appreciate that, man. I mean, it's. It's been a long road to get here and, and you know, it's. It's. Genetics or genetics are hard. And having all of this in one place has been so crucial to be able to. To test those genetics under pretty much every different environment, every, you know, there's so many different, you know, levers I can pull on this property, especially on the genetic side, it's really what has made it possible. Because, I mean, I mean, genetics is such a tightrope walk.

Jonah Carrington [00:09:53]:
You know, it's like knowing how it's going to perform for everybody, regardless of how they're running it is a crucial part of being able to get it to people and also Being able to get them to, to trust, to be able to ramp it up immediately and go straight into production with something sight unseen is. That's a big leap of faith for a grower. Um, so yeah, I appreciate you saying that, Jason. I take a lot of pride.

Jason Van Leuven [00:10:16]:
So, you know, so many places that we work with as well, they, their job is a little bit more pinpointed, right. You know, they're either in indoor with flour and a little bit of distillate and then you have greenhouses that you run in the wintertime with the hydronic, which is super cool. Definitely not an easy environment to operate a greenhouse in the, especially in the wintertime. And then you've got your outdoor as well. And most importantly those genetics testing, the R and D and nursery that you've been running for so long there. So I guess kind of a hard question, but you know, when it comes down to it, how do you manage all the different routes of that? You know, you're trying to get genetics that are optimized for not one specific growth type, but pretty much what's the whole gamut?

Jonah Carrington [00:11:17]:
I mean it's, it's, there's a lot of facets to it. I mean, obviously we have, you know, a lot of knowledge and experience and hindsight, made a lot of mistakes over the years, have corrected those mistakes, learned what to look for. But the most important thing is just having really good people that you can rely on. I can't, like you said, there's so many different things going on, I can't look at all of it at the same time. And so my team, my management staff, I really believe is second to none. We have a climate at one log and this wasn't necessarily the way it was supposed to be. It was just kind of by necessity tried going out and looking for the most qualified people to move into some of these management positions here and it would usually not work out well. I learned very early on that if I promote from within, find people on my staff who just have that enthusiasm, have that, just that drive, that work ethic, that attention to detail that just like give a shit factor that some people have and some people don't, you get so much more bang for your buck, you know, and the fact that we work cookies that allowed me to get people here that, that were probably overqualified for the position and they would take a low level position just to get their foot in the door and they just got it and I would all.

Jonah Carrington [00:12:40]:
And there's always been a mentality that if I see you putting in the extra effort and something, you know, we're constantly adding new, new, new parts of the equation. You know, sometimes people leave, sometimes people move up. There's always opportunities opening up. And I just. People, people know when they work here that, that if you, if you hold up your end of the bargain, I'm gonna, I'm gon. You're in a good place when that opportunity does open up. So that's been the real game changer over the last five years or so is getting really, really good people. And the majority of my management staff have been here a long time.

Jonah Carrington [00:13:19]:
When I stepped in to run the R and D facility, which two years ago, when we got that up and running, two and a half years ago, and we got that up and running, I just took all the individual department managers and basically said, hey, I'm not going to be checking in with you every day. I'm not going to be. I'm going to be working with the plants every day. I'm, I'm moving over to this position, but I still, you know, expect it to be a constant dialogue, you know, and so they all know, you know, they're, they're hitters, they're problem solvers, but they know that, you know, I'm just, I'm just across the property, you know, come and talk to me, you know, and they, they all know that I'm not going to get mad at you for making a mistake, but I'm going to get mad at you for. For not letting me know. And it's not learning from it exactly. It's just kind of a culture of the property. There's a lot of stuff here and there's a lot at stake, especially when you're dealing with arguably the most, probably the most valuable genetic IP in the industry.

Jonah Carrington [00:14:17]:
A lot that can go wrong. Hundreds and hundreds of strains that we're keeping alive, keeping backed up, restarting, getting a tissue culture just all over the place, you know, and doing it on shoestring budget. You know, we don't have a mega facility. We, you know, I converted our basement into a nursery. It's 5,000 square feet. And we're able to do all that. You just have to have good people. That's just, that's the one, the one constant you can't do without is having good people that you can rely on.

Jonah Carrington [00:14:49]:
So, yeah.

Cian [00:14:52]:
It'S a predictor of how successful a lot of these companies are going to be. And I would say Cookies is no exception.

Jason Van Leuven [00:15:00]:
Yeah, it's crazy, you know, that's A fairly remote location. And so just the pool of people that you get to draw from, even though the talent's probably pretty high up in that region, just the pool is so much smaller. I mean, you're a little bit similar to us up here, or me, I guess us was back in the days. There's just not. Not nearly as many options. And so it's cool that you've found those options and then you've allowed them to build their careers on it. Build. Build their education and stuff.

Jason Van Leuven [00:15:35]:
I have to be careful when I call Delbert because he's just so fun to talk to as a person that I'll talk to him for hours. Like, I'll hit him up on the weekend and stuff. You know, Raj, another great example of a good dude that, that, that they're doing great work with you down there, and you are a great educator.

Jonah Carrington [00:15:55]:
Right.

Jason Van Leuven [00:15:55]:
And that kind of comes up as some of that Cookies University stuff, if you haven't heard of it. We've done a few episodes on that. And it's really cool that you're building the value by spreading knowledge.

Jonah Carrington [00:16:14]:
Yeah, absolutely. You're 100% right. And just, just kind of going back to, you know, calling out, you know, managers, you know, having guys like that on my team has made it so I can do all this stuff, you know, and, you know, when I stepped away from. From managing the building, you know, Delbert, for instance, you know, having a guy like that on your staff, and that's what I tell any. Any operators that, that. That I work with is like, it. It is so crucial, especially if you're, you know, a lot of. A lot of cannabis operations are in rural places.

Jonah Carrington [00:16:45]:
You don't have. You can't get a contractor there to fix something right away if something breaks. Having a person on your staff who just. Who just knows how to fix things and is not just doesn't just know how to fix things when they break, is going to go out and find the answers if they don't know it. And then also it's going to maintain your equipment. One of the things weird. The weird things that I really pride myself on this property when I first got up to Humboldt, I would see. I would go on a farm and you would just see, like, oh, there's a big, beautiful $150,000 generator just rusting, broken, that doesn't even run, you know, and it's like, not one piece of equipment on this property doesn't work.

Jonah Carrington [00:17:24]:
Every single piece of equipment on this property is functional. And I feel like that is such a huge milestone to be at. And that's. Yeah, like. Like you said, having. Having a guy on my staff who can do stuff like that is just. It's worth its weight in the gold. It really is.

Jason Van Leuven [00:17:37]:
I mean, it sounds like, you know, you're driving for a lot of efficiency. You're taking care of your people, taking care of your equipment, and what that allows you to do is stay focused on taking care of the plants.

Jonah Carrington [00:17:50]:
Absolutely. Absolutely.

Cian [00:17:53]:
How do you guys have too? I mean, across the board, it sounds like, you know, what you are promoting. There is a company culture that takes accountability for problems when they occur. And even if they don't have the answers, they're willing to go out, find them, and put their own, you know, blood, sweat and tears into making those solutions a reality. And the only way you get people to sign on to do that is by being willing to do it yourself. So the culture you're building with those people and their ability and willingness to sign on to do that work alongside you says a lot about how you guys run that business. And I would imagine that efficiency and that attention to detail is probably something you guys see as a consistent quality, probably across all of your operations, I would imagine.

Jonah Carrington [00:18:42]:
Yeah, I mean, that's definitely the climate that we like to. Both at one log and at Cookies. That was always. What I loved about being with Cookies from the very beginning of its conception was it was just such a cool climate of people that you could kind of rely on. You never really had to worry about whether the guy, the other person you're working on a project with was going to pull their own weight. Everybody just had that mindset of go, go, go. And that's how it's always been, you know, running as lean as you can, you know, no, you know, you know, no waste. Just.

Jonah Carrington [00:19:21]:
Just that. That kind of company culture is. Is really kind of what drew me to this, honestly.

Cian [00:19:31]:
Drop me there, too. You guys might find a job application for me.

Jonah Carrington [00:19:34]:
If you keep saying.

Jason Van Leuven [00:19:39]:
I'll be your reference, you.

Jonah Carrington [00:19:41]:
You can live in a tiny house.

Cian [00:19:44]:
Man. Years I might have been looking.

Jonah Carrington [00:19:48]:
We got the. We got the full sense in the ground, man. This is my favorite time of the year. Just to. Just to go out there early morning when the sun's coming up and just. And just work with the full sun. Plants, man. Seeing the.

Jonah Carrington [00:19:58]:
Seeing the plants in their natural environment in that humble sun. I mean, there's just. There's nothing like it. It really isn't.

Cian [00:20:04]:
Out in the garden in the morning time, in the outdoor sun. Is it's like a dream sort of a feeling that I feel like a lot of us, you know, especially from the prop 215 days, if you're ever cultivating outdoors in any respect, you have that memory of like waking up early in the morning and seeing sunlight coming through the. At the time, you know, eight foot tall trees that you had growing in the ground there and just nothing like it. Absolutely nothing like it. And I think that's what a lot of us gravitated towards. You know, is that that feeling of like I can do something like this makes me feel like this for a job.

Jonah Carrington [00:20:38]:
Yeah, that's why I still do it. I mean that's, I mean no matter what, I always find time for that, for that specifically and just, just to just spend time with the plants. Even if there's, even if you don't have any tasks to do. Just literally just standing in the, in, in the middle of my plants is just one of my favorite things to do. And you catch so many things that you normally would have walked past too. When you just kind of do that and just, just kind of exist in your garden is. I don't know, makes me still love, love this. That's why, that's why we do it.

Jason Van Leuven [00:21:08]:
And it's exactly the layout there. You know, you've got obviously where you're living there right, right by the property and the sun rises actually just to the gardens between the sunrise and the place. And then you got the river to the other side of the house and then you've got the grandfather tree up on the other end. It's just like, wow, that's a great setup. How many outdoor plants do you guys usually run there?

Jonah Carrington [00:21:37]:
We have, I want to say 126 in our garden is our standard. It's, it's. The outdoor garden is only about, is 5,600 square feet. I'll say. So between the outdoor and the mix light is only 10,000 square feet. It's not a, it's not a huge garden, but it's very efficiently laid out and you know, it's been utilized. You know, that's constitutes a pretty hefty chunk of the solventless product for California for cookies on that garden. So you know, a lot of the strains we grow and that's, that's what's really cool about it now is like being able to, to plan all this and the fact that we're, we're developing all the genetics here.

Jonah Carrington [00:22:17]:
You know, the strains I'm working on now in the indoor are the stuff that are going to be, that's going to be on the menu in three years. And so we can really test everything and, and work with the, the products team, production planners and really kind of figure out like what strain works best for each product line, you know, or partner relationship or manufactured product or any of these different things. And we can plan that so so far upstream now that it's like every single gram of weed that's grown on this property is utilized to its full potential, which feels really good. And it's also like that's inspirational to the guys growing. Worst thing in the world for your staff is to put in their blood, sweat and tears and then, and then have it, have it turn to dust because we can't sell it you. That sucks. We've all been there. So.

Jonah Carrington [00:23:07]:
Yeah, I mean the mix light and outdoor grill at One Log has had such a special place. While I was trying to get all of the licenses through the nursery license expansion to get the indoor R and D going, we used to do the majority of our R D and phenotic in the greenhouse. Just section off a portion of greenhouse to do it. So a lot of the new strains, a lot of the older strains were all tested in that greenhouse. Obviously cookies is predominantly an indoor brand and so needing to test all that stuff in an indoor environment was crucial. And then also just having something that we could control, you know, humble winters are cold, humble summers are hot. So, you know, not necessarily the best representation of what the genetics can do. It is one piece of the puzzle.

Jonah Carrington [00:23:58]:
I strongly believe you need to grow it in the greenhouse or in the outdoor just to see what, what the strain can do in that environment. And obviously, you know, we run enough strains, you know, the, a strong strain is a strong strain, like if it grows, if it grows well, if it grows well outdoors, going to grow well anywhere. And so I strongly believe it's a crucial part. But I mean that, that greenhouse has been such the workhorse, you know, consistently providing mixed light flower for California for the last seven years.

Jason Van Leuven [00:24:37]:
So yeah, you guys, I don't know, one of the times I was down there, you were installing the hydronic heating and then I think that the next time I dropped through, you were growing a strain for winter hash, right? I think you're calling it. What strain was that? It's just absolutely gorgeous. You guys are proud of it.

Jonah Carrington [00:24:56]:
Oh, that was the purple sand. Yeah, that was, that was one of the ones that we, that we got from, from native selection down in Santa Cruz. Specific hash strains. Yeah, we're that's, that's a big part of a lot of the stuff we're doing now is, is growing specifically for, for product lines, you know, and it's, it's bizarre. Like, I never totally believed it until I saw it my own eyes, how some strains will, will. Will dump at, you know, 5, 6% for hash, and other strains will dump it 0.25%. Like, it's, it's insane. And it'll be a strain that produces amazing flower covered in crystals, but it won't drop any hash at all.

Jonah Carrington [00:25:34]:
It's, it's, it's really, it's just so. That's why R and D is just so myself.

Cian [00:25:40]:
Over the years, I never really could put a finger on what was happening. But some of the things that I would send off, you know, like if I would decide to fresh freeze a strain and thought, oh, this is just going to make the best press, best rosin, and I'd get it back and it'd be great, but it'd be like a quarter of what I expected to get out of it. I'm like, huh, why did this do that? When this other one over here, that was nowhere near as frosty, like tripled or doubled the yield on what I'm getting back on the same volume of press. It's like some strains, man, just really are, you know, genetically predisposed. Predisposed to be, to be a little bit heavier in that hash wash. And well, once you start getting an eye for it, that's where the fun begins because then you get to start making all the fun selections and start kind of dialing in your process of, you know, which flavors that you're really trying to go after. And hash is becoming a lot more popular these days, a little bit less in the west coast, but I mean, in the east coast, you just hear it all the time. People are really into doing a lot more large hash washes these days.

Cian [00:26:55]:
That's kind of an interesting side of things that on the west coast, you don't see as much exploration into, but it's getting to be a little bit more popular. And it's kind of funny to see that you guys are, well, just like you'd expect, almost a little ahead of a curve on that. In the west coast side of things.

Jonah Carrington [00:27:16]:
Yeah, I mean, absolutely. I mean, it's definitely something that we're putting a lot of emphasis on these days. Just having, I mean, having just, you know, a huge diverse product line is kind of cookies, that's cookies thing, you know, it's what we do. Hash is a tough one because it is very difficult. Very, very thin margins. Then you add on top of that like this huge, huge, you know, disparity between, you know, some strains that produce beautiful flower produce no hash and other strands that don't necessarily produce the best flower produce really good hash. You know, you always want to find those kind of unicorns that can do everything. Those just kind of check every box on our production train.

Jonah Carrington [00:27:54]:
That's what we're always looking for in R and D and they exist but, but they're pretty few and far between. You know, we're, we're really fortunate because you know, we get to work with all the best in the business. You know, our main cookies, main manufacturer for California is up here in Humboldt Architects. You know, working with Lizandro is great. You know, he and I can kind of plan everything out and check in then also, you know, you know, running the right nutrient line makes such a huge difference for ash production. You know, we've, in the last year we used to run, you know, some runs as organics and some runs as salts, but now we're just running all organics in both our greenhouse and our, and our full sun, which, which I love because I, you know, way prefer smoking that flower. But, but you see, it's, it's night and day how much more product, how much more of a yield you'll get out of it if you're running, you know, an organic nutrient line, you know, and certain organic nutrient nutrient lines are definitely better than others as well. So there's, there's a lot, there's a lot to it and I feel like we're learning more about it every day.

Jonah Carrington [00:29:00]:
You know, ash is, it's, it's a tough one because people want it so bad. It's like, it's like especially for solvent list, the harvest is, is a huge pain in the ass. You can't really use any automation. It all has to be hand harvested because you're just damn, anytime you're, you're touching that to any piece of equipment, you're just damaging crystals. So you have to be as gentle as humanly possible. Keep it as in its, in its full bud form. You don't want to compress it, you want to, you want to freeze exactly as is. And that's how you get the best, best product out, the best color, you know, the best yields.

Jonah Carrington [00:29:33]:
And so every year we're getting better at it for sure. But that's that just on top of just, just our entire product line. Of cookies is just that, that's our emphasis and that's what we do here is just, it's just like finding ways. Because it's not just for us. It's not just for California. We, we need to figure out a way that we can scale this and do it in other places. I mean, if we can, if it's, it's really cool. But if we can only do it at one log, it's kind of useless.

Jonah Carrington [00:29:59]:
So, so trying to figure out, okay, how do we simp process, which is really complicated, and get somebody in some new market to be able to do the same thing and replicate this exact same product so that you go in a freaking cookie store in Montana, you're gonna get the same thing. You got a cookie store down in la, you know, so it's that, that's always, that's always what we're, what we're striving for. And so, you know, I feel like every year we get closer and closer and closer and that we start figuring out what works and what doesn't. So it's a cool thing to be, to be kind of on the inside.

Jason Van Leuven [00:30:30]:
Yeah, I was going to say the same thing. It is very cool. You know, your strive to get that standardization has been kind of one of the reasons I think that we've talked so much is all right, how do we utilize some of the data that you've logged and be able to share that within your organization in order to build that quality across the states?

Jonah Carrington [00:30:52]:
Yeah, 100%. I mean, the day that I started working with you was. I just always think of that as like the day the whole universe opened, to be honest. Yeah. I don't know if you remember, you know, when you guys first, when we first started talking, I was just kind of like, oh, you know, I've been growing weed most of my life. I don't, you know, I don't, I don't need a sensor to tell me what my plants want, you know, and now I couldn't imagine growing any other way. And then, you know, adding on top of that, being able to pull these runs and share them with our partners and be like, hey, this is exactly how this strain performs. You know, if I'm, if I'm running it in a, in a, you know, 40 foot Conex container with 8 foot ceilings and LED lights, there's no reason you shouldn't be able to get at least these same numbers in your facility, you know, so like, here's here, here's what we're doing.

Jonah Carrington [00:31:42]:
Here's here's how we're doing it. Just having all of these data points to be able to show people. Then on top of that, like, I mean, how many times, how many times you and me just gone through graphs just trying to figure out what that common denominator was that made this one run so special, you know, or, or that one thing, you know, or why did this do this? I mean, I'm running hundreds and hundreds of strains. There's no way I could do that without sensors. It just, it would just, it would be impossible. And then on top of that, like, you know, you would miss so much stuff. I mean, genetics, you know, really is, you know, just try to oversimplify it. You know, it's fishing with a net, you know, and it's like, it's like the bigger your net, the more fish you're going to catch, the sensors kind of just give you that bigger net that you can, you know, and also being able to like, eliminate redundant work early on, things that, you know, aren't going to do well and really kind of see like, okay, you know, you know, I've heard you guys talk multiple times about like, you know, how some strains just, you just can't stack EC with them.

Jonah Carrington [00:32:45]:
You know, it's just, they just won't, you know, you do, you knew everything, right? You knew everything by the book and they just will not stack easy. And you know, and it's like, okay, being able to identify those doesn't necessarily make them a bad strain. You just have to steer them specifically for that. You know, they like a much more mellow environment. They don't, you can't push them as hard as you can other strains. And so it's like, okay, identify that and get them. I mean, I like, I, you know, I report to Burner. You know, at the end of the day, he, he has, he has probably the most refined palate of anybody I've ever seen in this industry.

Jonah Carrington [00:33:18]:
He can identify a TERP profile that like, I didn't even, I wasn't looking for in, in flour. And when he likes something, he likes it, you know. And so predominantly we're, we're getting a lot better at making sure that, you know, our menu is, is really solid from a production standpoint. But you know, at the end of the day, some strains, you know, all strains grow different and they all, they all require different kind of fine tuning. And so having access to all this data to be able to show people, hey, this is exactly what this strain liked. And if you grow it like this and you're going to have a much, much better chance of success. So.

Cian [00:33:59]:
Well, and that's, you know, compared to most facilities. That's your number one prerogative. There isn't just necessarily grow the best weed and the most of it, like a lot of places are doing. Yours is also how do we create repeatable process so that anybody can do this that's going to, you know, pick up a cookies strain and try to grow it. How are we going to be able to make this a repeatable, easy to understand process? And what are the markers that make that process work? And without the sensors? I mean, man, talk about just kind of shooting in the dark, hoping to hit something.

Jason Van Leuven [00:34:36]:
You got to have a Jonah at every facility to go in and touch the plants.

Jonah Carrington [00:34:40]:
I mean, it's better than me. I would be screwed without my sensors. No, but I, Yeah, I appreciate that. And it's, it's, it's so true. Yeah. And I mean, speaking of genetic markers, there are definitely a lot of, you know, companies that, that, you know, claim, you know, claim they can identify that. And I do think people are making a lot of progress on that of being able to, you know, test, test plants and, you know, find those genetic markers from just leaf material and things like that. But, you know, we got a long ways to go and it's just such a complicated strain.

Jonah Carrington [00:35:14]:
And the fact that like, the industry is constantly evolving and the bar is getting raised, constantly getting raised. I mean, the last couple years, the bar on genetics has gone up so, so much. You know, luckily that's happened.

Cian [00:35:28]:
Be seeing people like regularly pushing over £4 per, per light fixture.

Jonah Carrington [00:35:34]:
Am I, am I see that? Oh, absolutely. Oh, no.

Cian [00:35:36]:
I was thinking like, do you guys ever think that that was something we would see? Like, you know, four years ago, I remember being like, oh man, I just hit like two and a half pounds light. I'm super excited. This was great. And then, you know, thinking, how would that even work? This felt like the best I could have done possibly with this round. And then watching guys regularly right now hit, you know, 4.2, 4.4 a light and just. And doing it repeatedly with high quality product. And it's like that. I just had no idea that the bar could even be raised that high.

Cian [00:36:09]:
And now that we're here, it's a whole other game because not only do you have to meet that bar, but you have to teach how you can make it so that other people can meet that bar in ideally any type of growing circumstance. And that is a remarkable feat.

Jonah Carrington [00:36:26]:
My Friend, Because, I mean, I'm sure.

Cian [00:36:29]:
We all know there is just out there that you can do wrong in any sort of facility. But if you treat genetics poorly, you didn't know what you were doing, it doesn't matter how nice your facility is, they're not going to respond. You know what I mean? So you being able to key in on those parts and pieces of the equation and the level of competition in the market that we have today is super impressive. And I would say it's part of why the partnership has been so strong between you and Jason, because the data is absolutely crucial to that. Just like you were saying, you'd be lost without being able to have that type of instantaneous data readout across so many different strains and so many different potential crosses that you're working with and different growing styles and different operations that you're potentially preparing these things for. How else would you be able to keep track of so many things except.

Jonah Carrington [00:37:24]:
To have.

Cian [00:37:27]:
Sensors in ground tracking it all the time that you can lean on for that and then help push those things into people's hands and say, hey, here is what you are looking to do with your volumetric water content, your EC in your environment all the way through from week one, right when you transplant that thing, all the way through when you're getting ready to cut it down. And man, with the success you guys.

Jonah Carrington [00:37:52]:
Have had, I don't know how you.

Cian [00:37:53]:
Would have achieved it otherwise, except having the ability to hand someone that roadmap with those genetics.

Jonah Carrington [00:38:01]:
Yeah, I mean, it definitely has not been a 100 success rate, but historical data has been such a game changer. Just, I feel like for the entire industry, I mean, it's why, I mean, the bar has been raised so much. There's so many constraints coming out, you know, you know, we're really starting to understand the plant from a much more scientific place. You know what? You know, the sensors are just, they're such a valuable tool and they, they, they don't make it more complicated. They make it so much simpler being able to just see it right there. And that's kind of what I always tell, you know, the people that work for me, you know, because a lot of growers up here kind of shy away from that kind of stuff, just, just because they've been growing their whole lives a certain way and, and growing, well, growing really good weed, you know, but, but, you know, I was explaining to him, like, the, you know, if you were building a house, would you not use power tools? But just. You just like, sure, you could anybody who knows how to build could build a house with just a hammer and a handsaw? If you. But why would you.

Jonah Carrington [00:39:00]:
That's, that's, that, that's what these are here for. They're not, they're not. But that doesn't take away the human factor. What it does is enhance the human factor. It's not taken, it's not, it's not taking the human interaction away from the plan. It's taking the human bias away from the plant. You know, and that's, that's kind of the main thing is like, okay, you don't want, I don't want to, I don't want to guess what's why this plant is reacting this way. I want to know why it's reacting this way, you know, and it's.

Jonah Carrington [00:39:25]:
Yeah, it's just, it's, it's been a game changer for me. And, and we run a lot of your guys, sensors across board and all of the different departments on site and it's, it's, it's allowed, you know, my staff to become so much more efficient at what we do.

Jason Van Leuven [00:39:39]:
That's awesome, man. You know, it's actually always been kind of easy to grow four pound plants. You just gotta weigh the whole plant and some of the root ball.

Jonah Carrington [00:39:49]:
Wet. £4 wet.

Cian [00:39:54]:
Every day.

Jonah Carrington [00:39:54]:
What are you talking about? Come on.

Cian [00:40:01]:
But, yeah, I think one of the things it's like really, it's important to hit on, that success isn't just stumbled into. You know what I mean? It's a long process of finding out what works, documenting it, making sure that you understand why it worked, and then being able to hand those notes off to someone so they can do that the same way. I also kind of wanted to ask a little bit of a different question. I know you got such a diverse facility up there and so many different parts and pieces to the puzzle that you guys are operating on a regular basis. And it seems like it was a long journey of adding piece by piece to get there. What do you think your biggest stumbling blocks were when you were scaling this operation and of building it to what it is today?

Jonah Carrington [00:40:59]:
It was, I mean, it was probably unchecked optimism. I would say we all just had such grand ideas. Everyone, we all, everyone has best intentions going into everything. That's how it always is. You know, what you often find, especially what you found early on in this industry, kind of, you know, early wreck or back in medical days is, is, you know, people, people would take on. People were taking a lot of different projects, you know, and so you would spread yourself too thin and things will start slipping through the cracks. You know, the day, the day Cookies came into the picture was the day that they kind of put me in charge of, of all of it up here. And they were just like, hey, just, just, just tell us what you need, we'll get you there.

Jonah Carrington [00:41:52]:
Just, just, you know, everything at One Log funnels to you. You know, I would, then I would funnel up, up to Parker and, and so I think not having as many cooks in the kitchen, I feel like definitely was a game changer for this place and just being able to just focus on just steady, you know, the, you know, camera. These paraphrasing road of progress, you know, is a slow, slow curve, but it curves, you know, upwards. And that's, that's always been, you know, my mentality up here was just, just keep that, keep the ball moving, moving up the field, you know, 1, 1, 1 inch at a time. You just got to keep moving forward. Every day has to be some kind of improvement. Every day has to be getting us closer. And so being able to kind of do that, that was the big one.

Jonah Carrington [00:42:41]:
But I would say the early days is we were, we were just, we were taking on too many things. We were just, we were just trying to throw too many, too many different projects at the wall at the same time. And we needed to focus on the things that, that worked and, and that and that and that paid the bills and I. E. Helped Cookies grow as a company. That was, that was the main thing. You know, a lot of the things we built early on up here at One Log specifically were, you know, you know, building a retail space in, in Humboldt county, you know, kind of staying to the beat, bringing sand to the beach, you know, but it sounded like it was a great idea. The whole, you know, you know, kind of the whole winery model in, you know, people, I still hear people talk about that up here and it's, it's great.

Jonah Carrington [00:43:29]:
It's beautiful. I love going to these, these beautiful picturesque farms up here with, with views of, of, you know, you know, all the way out to the ocean. It's, it's amazing. But at the same time, most cannabis consumers aren't going to take a four hour drive to go see a farm. And if they do, it's going to be a very small, you know, it's not something you can, you can, you know, create an entire business model around. You know, it's, you know, so a lot of stuff like that, that we were, that we were just really optimistic about probably should have just said, hey, let's focus on just like real infrastructure and operations and the things that we know we can do well. So that would, that, yeah, that would, that would be, that would be the mistake, I think. Too much optimism.

Cian [00:44:14]:
It's funny how often though that is overlooked and you know, people so frequently get themselves into these. What's the idiom that I'm looking for? It's like our eyes are bigger than our stomachs kind of a thing.

Jonah Carrington [00:44:33]:
Right.

Cian [00:44:33]:
Where we are so excited to get into something that it's easy to overlook just how much of commitment or how many resources that's going to take or how much energy we have to be able to offer those types of projects. And I think it's a pitfall people find so frequently and not just in cannabis and in scaling, but you know, just in general and how they approach a lot of different situations in life. And I've seen lots of businesses fall prey to that mentality where they bite off way too much too quickly. And all of a sudden once the bills really start rolling in, they're sitting there looking around like, oh, I miscalculated my cash flow potential and this is not looking as comfortable as it once did. And so as simple as it sounds to just not let the unchecked optimism get the best of you, it's such a crucial and important piece of the pie.

Jonah Carrington [00:45:32]:
Yeah. And it goes against human nature too. That's, I mean we all, we all go into everything, you know, like we all think we can do more in a 24 hour day than we actually can. That's just, that's just, that's a human thing. That's why, that's why we are who we are. That's how that, that's how our, the humans race has just continuously moved forward, is, is wanting to see what's on the other side of that hill. But yeah, that it can be, it can be pretty detrimental in business.

Jason Van Leuven [00:45:57]:
I feel like this conversation reminds me of a place down in Desert Hot Springs, just on the south end of Desert Hot Springs called Coachillin. And Coachellan was going to be a cannabis amusement park and they had it all planned out. I don't know, it's a huge lot like 100 acre campus or something. And there's some greenhouses there today, some indoor stuff, mixed light, that, that type of thing. Obviously it's pretty hard to run like an actual greenhouse, natural ventilation greenhouse into your hot springs. But the funny thing there is they just had so many different consumption lounge. Here's A processing museum and they had.

Jonah Carrington [00:46:42]:
All laid out and I was like.

Jason Van Leuven [00:46:44]:
Oh man, I want to get in with all these licenses and see what we can do to get our product into there. There just wasn't nearly the acceleration at development as I think everyone was expecting, especially the developers there would have preferred.

Jonah Carrington [00:47:03]:
Yeah, I mean, the one thing we all kind of failed to think of in the early days is that cannabis consumers just aren't like, we all thought it was going to become like the Napa wine industry, you know, cannabis. And you know, cannabis consumers are, you know, we, we love weed, but we also don't really travel to get it. You know, we love sitting on our couch with our friends or in our backyard chilling on a hammock, smoking a joint. It's kind of, it's generally more of like privacy of your own home kind of thing. Whereas, you know, people who, who absolutely love wine will travel or go on a tour or go, you know, do all these things. And I'm not saying cannabis people won't do that. Like, like, like there's always going to be that. It's just not, it's just not as big of a thing as everyone thought it was going to be.

Jonah Carrington [00:47:49]:
So many, so many people had that idea and it's a great idea and it's. And I wish, you know, I wish.

Cian [00:47:54]:
It would come around for cannabis deep sea fishing tours to take off, man.

Jonah Carrington [00:47:58]:
Yeah, I'll depict your brain on that.

Cian [00:48:05]:
When you come in.

Jonah Carrington [00:48:07]:
I've got questions.

Jason Van Leuven [00:48:10]:
We get some really cool strain names that get going to target that.

Jonah Carrington [00:48:15]:
Absolutely, absolutely.

Cian [00:48:18]:
This one's called Chili Pepper Rockfish. Here you go.

Jonah Carrington [00:48:21]:
Yeah, I love it, I love it. I mean, that was, there was so much of that in the early days. Everybody was, everybody had a new idea. It was always, you know, we all thought, you know, when everything went legal that, you know, every soccer mom in America was going to overnight become a pothead, you know, and it just didn't happen. And it's, it's kind of, you know, some people like smoking weed and some people don't, you know, and most people who do like smoking weed kind of like doing it, you know, when you get off work and you just want to kick back and throw on a show or something, you know, so it just didn't end up being this big social thing that everyone kind of thought it was going to be. I mean, consumption lounges are really cool. I love them. I mean, we, we tried to build one here, but, but that most people don't want to go smoke in, in A, you know, in a social setting, people want to go in the privacy of their own home.

Jonah Carrington [00:49:15]:
You know, that's just what it comes down to. So just because it's a great, cool idea and, and it should, should be a thing doesn't necessarily mean that people are going to run with it, you know, and that was, that's kind of something we always have to constantly remind ourselves of. Like, okay, just because I think it's cool, does that mean everyone else is going to think it's cool?

Jason Van Leuven [00:49:34]:
I mean, just a few minutes up the road from you, you got the, the Redwood Highway. That's, that's a better place to consume.

Jonah Carrington [00:49:42]:
Than one log or any consumption lounge for that matter. You know, I mean, Humboldt County, I mean, it's just, it's just picturesque beauty everywhere. I mean, walk to just, just pull off the side of the highway and sit on the side of the river and smoke a joint. And that's, that's more appealing to most, most pot smokers than actually going to a place around other people that you don't know and smoking.

Cian [00:50:10]:
I think there was also a little bit of this optimism in the idea that legalization was going to sweep the whole country. And that was going to be this revolutionary thing. And what we sort of ended up seeing instead was the peace deal. State by state, rolling it out as each one legalized rules were different state to state, county to county within states. And there wasn't a lot of cohesion about how those things happened. And then as states now are coming online, what we're seeing is rather than there being a new untapped market in this state, that market actually was probably being served already by somewhere else. And that as soon as we, yeah, bump a new facility going on over in Massachusetts, one down in Carpinteria might die out. You never know.

Cian [00:51:08]:
And that's kind of the, the other thing is there was this like, it was like the elephant in the room. No one wanted to talk about the fact that like, there just aren't as many weed smokers as there are drinkers in the country. And that, you know, at a certain period of time we started growing more weed than there were weed smokers country. And there wasn't a whole lot of talk about what we were going to do about that.

Jonah Carrington [00:51:34]:
Yeah, absolutely. Yeah. No, you're 100% right. Again, we were all really optimistic and looking back, probably stupidly optimistic, but it's. Yeah, there's. I mean you. Especially now with just like you were talking about, I mean, I mean, you know, pretty, pretty mid Mid level growers. I mean, I mean, Jason could send you a recipe and you'll be hitting four pounds of light on your first run, you know, I mean that's, that's, that's where it's at now.

Jonah Carrington [00:52:03]:
You know, if you're not hitting that, if you're not hitting a bar like that, you're a rarity. And so it's just, it's, it's, there's so much ability to supply the markets now that it's just not, it never turned into this giant thing. I mean, and it is, I mean, people love smoking weed and people smoke weed everywhere, don't get me wrong. But we all optimistically thought that overnight everyone was going to be a pothead and it just didn't happen. And it's not like alcohol. People go out drinking and consume so much alcohol. Whereas, you know, most people will just smoke a, join a night and be done, you know, except for, except for the pretty, you know, avid smokers like myself, you know, but most people, most people don't smoke as much as me all day every day. But they should.

Jason Van Leuven [00:53:05]:
Call to action for the listeners out there.

Jonah Carrington [00:53:12]:
Yeah, it's been an interesting road, you know. It is, it has definitely been an interesting road.

Cian [00:53:18]:
Absolutely. Well, and I mean, you know, that's kind of the fun of, of the industry that we work in these days, not just necessarily the, the plants, although I think we all got into it for the plants and we all still stay a lot of times for them. It's interesting getting to watch this industry evolve, whether that's here, whether that's, you know, Germany or Australia or Brazil. And it's really fun helping people learn, which I would imagine both of you probably identify with in spades. I just, I think it's probably one of the most fun parts about my job when I've been able to have a nice conversation with somebody and they leave with this like light bulb moment where they're like, oh man, it's making sense. Now I've got a grasp on what's going on and like better feeling for me. And I think as we see the industry keep expanding, it might look different than what we were all originally hoping. Maybe less, you know, cannabis, amusement parks, maybe no deep sea fishing tours.

Cian [00:54:28]:
On the other hand, I think it's just so much fun getting to keep this industry expanding at whatever rate it is and being able to be a part of, you know, teaching people how this plant works and how they can, you know, whether they are trying to cultivate it or whether they're you know, just trying to learn more about it. I love having conversations with people and educating them about it. And so, I don't know, I think that we've got a long road ahead of us doing just that. Right. The industry may be maybe kind of a little harder to move in right now in the the US Than it has been traditionally. However, I think that's not something we need to get too hung up on. I think the doors are open at this point, and unfortunately for anyone who might not want them to be that way, they are not closing. So we'll have a long road ahead of us.

Cian [00:55:21]:
Teaching many people, I'm sure you know, the gospel of crop steering and how to understand sensor data and build a cannabis empire just like you guys did. But I think you're right with the unchecked optimism comment there. I think that's something so easy to find yourself trapped in and such a. Probably one of the most impactful things that you can find yourself in the midst of getting overextended. And, man, I wish even earlier on, back in the 215 days, someone had really been like, hey, this other thing you're trying to do right now on top of this, maybe pump the brakes on that. Actually, let's not do. Maybe pump the brakes on that, and let's just focus on things that you are already excelling at that you're doing well with and keep building those parts of your business. And I look back on that and like, man, that is the advice I would have given my younger self, 100%, is don't get too overextended.

Cian [00:56:28]:
Watch that tendency for the unchecked optimism, for everything to just work out and be fine and plan pragmatically.

Jason Van Leuven [00:56:37]:
I think the real irony of this right now is just how many different things that are going on at one log and you're like, we had to curb our optimism and now we're only doing these six different types of cultivation processes.

Jonah Carrington [00:56:56]:
This is the simplified version. What you see now, we were, in the early days, we were, man, we were trying to. We were trying it all at the same time. And that was just, you know. Yeah, again, we thought, we thought we were. We thought we could pull it off. And I mean, we did pull it off in a roundabout way. It just wasn't the way we had planned on pulling it off.

Jonah Carrington [00:57:13]:
But we always knew that, you know, it was kind of an if you build it, they will come mentality. And we knew that, at least for me, you know, I was, you know, I came up here to Build this. And I just kept, you know, I just kept pushing forward through it all and knew that if I kept building it and kind of turned this into a really cool place and kind of pulled in really good people to be involved in it and, you know, it would, it would become something special regardless of what that final product ended up looking like. But yeah, you're 100, right? I mean, the road, the product doesn't stop for anybody. And so it's like, you know, all the optimism aside, you know, this industry just keeps, keeps on moving and keeps on evolving, you know, and seeing a lot of these new markets come on and then talking to people, you know, who are operating in some of these new markets and seeing that optimism again, you know, and, you know, a lot of times I'll have to be the, you know, we'll have to be like, hey, let's, let's stick to do a couple things really well before we start, you know, before we do, before you do it all. So they're, they're kind of, a lot of them are kind of lucky that they have the luxury of hindsight that we didn't have.

Cian [00:58:26]:
I think that's kind of the, one of the nice things these days, you know, like the markets in Europe that are starting to kick off a little bit, even though they're not quite the same, like explosion that the United States opening was in so many ways, that's a huge blessing to those markets. They're starting from the same ground zero that we all did. But the level of knowledge available to them and the level of information that they can access either just themselves or through tools like what's available through AROYA or through other systems like.

Jonah Carrington [00:59:09]:
Fantastic.

Cian [00:59:11]:
Yeah.

Jonah Carrington [00:59:11]:
Jason's gone a hard time remembering competitors names, but those get. Yeah.

Cian [00:59:24]:
Anyway, the idea is they're like those technologies, right? The available, the stumbling blocks we all.

Jonah Carrington [00:59:32]:
Hit.

Cian [00:59:35]:
That'S all there as information in our mind, in our collective experiences to be able to share and help those people not find their way into the same pitfalls and, you know, to help guide people in ways that we didn't get that guidance when we had the, the doors blowing wide open. And we're just going for it as fast and hard as we could.

Jonah Carrington [00:59:56]:
Yeah, you're 100, right? And we have so many tools we never had back then. I mean, I mean, Jason seen like how I, how I, I, how I run my runs now. You know, whether I'm doing a, you know, whether it's a pollen reversal, a breeding project, a pheno hunt, an r D. Run a small batch run organics, salts, whatever. You know, we do it all. I literally build my templates ahead of time, you know, like, I'll have. And not just. Not just.

Jonah Carrington [01:00:21]:
Not just like a stacking, bulking, you know, ripening template, but, like, week by week, exactly where, you know, day by day, where I want my levels to be the entire. The entire run for every single thing. And then I just essentially press play on it. It and stay between the lines and you're growing good is pretty much what it comes down to. I mean, it's an oversimplific simplification for sure, but that's. That's the tools we have now that we didn't have back then. So it's. You know, I'm envious sometimes when I talk to people who are just kind of getting their big break in the industry or like, they're getting into their first real facility and things like that, and I'm just like, oh, man.

Jonah Carrington [01:01:01]:
Like. Like, just to see all this kind of as a new thing is just really cool. And also with all the stuff we have now, with all the hindsight and knowledge we have now, it's cool. I'm excited to see what comes next, too.

Cian [01:01:19]:
I'm certainly excited. I can't wait till someone just totally shocks me and says, I just grew six pounds of light.

Jonah Carrington [01:01:27]:
Yeah, no, I mean, I've seen it. I mean, we. We have some. You know, our. Our partners, you know, our partners in New Mexico, they. You know, they're. They're hitting six pounds light on some of the new strains, on some of the strains that I bred, and out of here, I'm just like, wow, that's really cool. I mean, whoever would have thought that was possible? I mean, you think about that.

Jonah Carrington [01:01:47]:
What that is this first. I mean, what is that? Like, 100 grams a square foot or something? That's. That's good. How much. How much it would take to get 100 grams in a freaking square foot of canopy is insane. Without double stacks. That's. Yep.

Jonah Carrington [01:02:02]:
I mean, just keeps going up and up and up. I mean. Yeah.

Cian [01:02:09]:
Can't wait to see where we are the next time we all get to chat.

Jonah Carrington [01:02:12]:
Well, yeah.

Cian [01:02:13]:
Where we end up cruising on for another hour because I feel like we could probably just keep chatting about genetics. I mean, I would chew your ear for literally the rest of the whole day about all the different. Different fun strains that you get to play with and what you've got libraried up there. But in the interest of keeping it wrapped up and on Time here. I think we'll draw her into a close for the day. Jonah, thank you so much for coming on, man. It was a blast. It's a great time talking to you and I can't wait to get up and come take a look at the cookies.

Cian [01:02:41]:
One Log University that. I've heard so many awesome things about it. Between everything Jason's told me and all the wonderful things Seth said over the years.

Jonah Carrington [01:02:51]:
That.

Cian [01:02:51]:
And please come again. I think it'd be awesome to check in with you and kind of see where things have evolved again next year or two and have the check in. Where are we at now? £8, £9 light.

Jonah Carrington [01:03:05]:
Yeah, absolutely. I'm down anytime. I was so honored when Jason asked me if I would do this. Honestly, I'm a huge fan. I watch you guys all the time. I've always used you guys as kind of a true North Star for information, you know, just, just you have such a huge, huge pool of historical data to pull from and examples. And I love, you know, love working with. Love working with Jason because he's just such.

Jonah Carrington [01:03:28]:
Just a straight down the line, pragmatic, just, you know, like to consider myself same, same personality type of, of, you know, let's stick to the facts. Let's keep, you know, hyperbole and assumption out of this, you know. And so super big fan of what you guys do. And yeah, it was, it was this great. It was awesome. And we'll get much more into the weeds and the nerd stuff when you come visit. You'll get to see everything we're working on here. That's always my favorite part.

Cian [01:03:55]:
So twist my arm.

Jonah Carrington [01:03:58]:
You know, you're always welcome to so anytime. Awesome.

Cian [01:04:03]:
Well, everybody, this has been episode 140 of Arroyo Office Hours. Jonah, thank you so much for coming on again. Like I said, hope we have you out again sometime soon. Hope I get to come stop by in a couple weeks when I'm up in Humboldt. Everyone watching today. If you guys want to learn a little bit more about our Arroyo system so that you can have the type of control of your crops that Jonah here does jump on, shoot us an email at salesroyaaio. Hit us up on Instagram, Facebook or LinkedIn if you love the podcast like Jonah here does, shoot us a little bit of Love on YouTube or Spotify, wherever you're listening in today. And don't forget to give us a little rating in there.

Cian [01:04:38]:
It helps us get found on the.

Jonah Carrington [01:04:40]:
On the pages.

Cian [01:04:41]:
Well, thanks, growmies, and we'll see you again on episode one. Hundred forty one one.