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If you have any personal experiences with growing or consuming this cannabis variety, please use the upload links to add them to the database! Berry Mendoza, Mixed berry hash, Peanut butter and jelly hash, Are some of our keepers. Hash appears out of no were when ignited confusing most smokers on what they just rolled. Expect plants to be short with little to no stretch 8 weeks flowering. Click to show all parents of Berry Mendoza in our dynamic family tree map. Pictures speak louder than words! Upload your 'Berry Mendoza' Photos here and help other growers to get a better impression of this variety. You have grown Berry Mendoza together with another variety? Please fill out our Strain VS. Strain direct comparisation form! Our strain reviews are multilingual, searchable and can be very detailed - including data about the grow, aroma, effects and taste! Please upload your Berry Mendoza Review here to help the other seedfinder users! You have experience with the medical qualities of Berry Mendoza? Sharing your information here maybe can help other people! You've stumbled upon a Berry Mendoza related thread into a forum or growers community? Connect it here and enable othe users to find this information fast and easy! You found a related video with additional information or grow-infos about Berry Mendoza on YouTube? Please connect it here to the strain info page! Add your info about this strain to the SeedFinder:. World Trade Genetics. Berry Mendoza. Upload your info about this strain here:. Pictures Pictures speak louder than words! Comparisons You have grown Berry Mendoza together with another variety? User Reviews Our strain reviews are multilingual, searchable and can be very detailed - including data about the grow, aroma, effects and taste! Medical Values You have experience with the medical qualities of Berry Mendoza? Threads You've stumbled upon a Berry Mendoza related thread into a forum or growers community? Videos You found a related video with additional information or grow-infos about Berry Mendoza on YouTube?

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Chef Manny Mendoza is the Chef of Herbal Notes , a series of pop-up culinary cannabis dinner parties and brunches in San Diego and Chicago that focus on cannabis education through the application of CBD into the dining experience. We recently talked with Mendoza about cooking with cannabis, the food scene in San Diego, and why sustainability is so important when it comes to the culture of cannabis. I have been in the food industry for almost a decade now working in restaurants in Chicago, New York, and San Diego. I went to the Culinary Institute of America for my education. Essentially my entire adult life has been spent cooking for people. What brought me to San Diego was an opportunity to become closer to some of my most intrinsic passions: sustainable agriculture and locally-grown cannabis. The first job I had in San Diego was making cold-pressed organic juices where we sourced the majority of our produce from local organic farms. There I learned all about the philosophy and the intricacies of regenerative agriculture and what accessibility to real, organic, low-cost food means to the surrounding communities and its culture. This also played a vital role in developing my philosophy about cannabis as a plant that connects people to our environment. My most important contribution in my opinion to the San Diego food scene is the advocacy of culinary cannabis and normalizing it at the dinner table. To do that, I collaborated with an amazingly talented creative design studio called Field Guide to create a supper club, called Herbal Notes, which help brings my vision of communal dining with healing plants and herbs to life. Sustainability with cannabis is actually a pretty loaded topic. From requiring less land space, to being a natural pesticide, to soil remediation and regeneration, to its absorption of CO2 during its entire life cycle, make it a carbon-negative wonder crop. Hemp actually requires half as much water and land as cotton does to thrive. So in the traditional sense relating to the environment, cannabis is extremely sustainable and life-giving. The war on drugs has done almost irreparable damage to those marginalized communities around the country, however I feel a major solution of providing healing and forms of reparation is through fair legislature and equity in the cannabis industry. It just requires effort to connect yourself to local growers and cannabis communities of the region. Obtaining it has become easy, but understanding its place in society and economy is still controversial. Some of my favorite cultivars are the ones that utilize aquaculture to grow commercial cannabis. That is a prime example of sustainable cannabis that recycles back into itself. My personal plan is to embrace closed loop, open sourced strategies that not only make restaurants, but our communities, more efficient and healthier by developing and sharing the most innovative methods for sustainable food production, energy conservation, and material reuse. Waste is an opportunity! From creating combustible energy for cooking, food waste for composting, utilizing aquaculture and solar power to grow plants, etc. Essentially reducing carbon footprints as much as possible. There are so many ways, it just requires the chef and team to re-wire their mindset into one that is creative when it comes to natural, reusable energy. I plan to model my future businesses and general lifestyle to coincide with a circular economy where conventional waste streams from one process and is repurposed as inputs for another, creating a circular, closed-loop model. There are so many underserved communities around the country especially in non-agricultural urban areas where there is no access to wholesome, organic, sustainable produce; basically food deserts. We should NOT be wasting anything — food, water, oxygen, time, energy. There is a Green Revolution going on and chefs have the opportunity to become true thought leaders that create dope shit that feeds people tasty food, while serving communities, and helping the only planet we have. Try Meati. Mar Andino Steelhead. Sweet Potato Tots with Mole. Yuca Fries with Chimichurri and Cheese Sauces. Roasted Tunisian Plantain Slices. Pacifico Aquaculture Trip. A Night by the Sea. The Tower Awards. A Taste of Saitama comes to Columbus! September 10, Current and past contests and other opportunities for our community. Privacy Policy Terms of Use. Reading Manny Mendoza. Share Tweet. How long have you been involved in the food industry and what brought you to the San Diego food scene? What does sustainability mean to you when dealing with cannabis? When it comes to sustainable cannabis in San Diego how do you take advantage of what the natural surroundings have to offer? How do you plan to help reduce waste within the food industry as a chef? Start typing to see results or hit ESC to close homepage barilla center stage latestfeatures videos. See all results. Subscribe This is a customizable subscription pop-up to sign up your visitors to your newsletter.

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