Warren Bobrow=WB: Please tell me about where you are from?
Jim Higdon=JH: I matured in Lebanon, Kentucky– about an hour south of Louisville.
WB: How would you describe it to someone who is not from Kentucky, or the closest they got was in a glass of whiskey!
My grandma was born in the house on the Maker’s Mark distillery property that is now the welcome center for visitors on the Bourbon Path.
WB: What brought you to the hemp company?
JH: My hometown, in addition to being at the heart of Kentucky bourbon culture, likewise happened to be the headquarters for an outlaw band of cannabis growers understood as the Cornbread Mafia. That work led me to the chance to launch Cornbread Hemp.
WB: Why a Marijuana item?
JH: My profession path led me straight to this moment. Since of my book-writing background and my reputation as a marijuana journalist, I was completely positioned to make the leap into the business side with the passage of the 2018 Farm Costs.
WB: What was your path to the plant?
JH: I prevented the plant in high school.
WB: Do you have a coach? Who is it?
JH: In 2018, I profiled Trey Zoeller of Jefferson’s Bourbon for Business Owner Publication He’s the mad scientist behind Jefferson’s Ocean, which is bourbon aged at sea. In the course of interviewing him, I discovered how he disrupted the bourbon market with a brand-new method of believing that connected with the marketplace in unexpected ways. He’s a role model who taught me how to take part in organisation by solving problems in innovative ways.
WB: Why Cornbread Hemp?
WB: How do you make your cornbread? Do you utilize Anson Mills grains?
JH: If we’re talking cornbread, I always start with a corn-only, gluten-free batter. For dessert cornbread, I dollop in spoonfuls of blackberry preserves.
( Ohhhh, creamed corn …)
WB: What is your six and twelve-month plan?
JH: We are presently in a fundraising round on Wefunder, almost halfway to our goal of raising $400 K. In the next few months, we will release this capital through digital marketing channels to continue our national reach, as well as introducing brand-new items into our lineup like USDA organic complete spectrum vegan CBD gummies.
WB: What markets do you wish to penetrate?
JH: Cornbread Hemp is completely positioned to be the marketplace leader from Chicago to Atlanta. As we grow this year, our area is the lower Midwest and upper South that extends from Chicago to Atlanta, including Indianapolis, Cincinnati, and Nashville. To our knowledge, we are the only brand to provide USDA certified organic CBD products within 300 miles of Chicago. The Second City is a high top priority for us.
WB: What obstacles do you deal with?
JH: Like all CBD brands, our primary barrier is the saturated environment we discover ourselves in that is an outcome of a lack of FDA policies, which keeps significant merchants on the sidelines. This lack of regulations also develops a discouraging mosaic of compliance as individual states step up to fill deep space, however not in any unified way.
WB: How do you expect eliminating those obstacles?
JH: The FDA will release regulations when it does. In the meantime, our CBD products are certified organic by the USDA, which is the only federal firm that gives its seal of approval to hemp instilled items. In terms of limiting threat of contamination and interacting trustworthiness to customers, there’s no substitute for the USDA natural seal.
WB: Preconceptions about weed?
JH: All the items at Cornbread Hemp are full spectrum, which implies they include a legal dosage of not more than 0.3%THC. While that’s not very much, studies reveal that it plays an extremely crucial role in the entourage result. Our company believe the included THC helps the CBD products act better in the body. One barrier we continue to face is that many of our potential clients are blocked from trying complete spectrum hemp products due to the fact that of work environment drug testing, despite the fact that complete spectrum CBD products are perfectly legal. This is just one of the staying preconceptions about marijuana that we have to work through together.
WB: Do you have a preferred food memory from childhood?
JH: I should have still remained in very first grade when my mother baked a cake for our Catholic parish turkey social in November. I invested my money at the cake wheel to recover the cake that my mom had actually made: a lemon poppy seed bundt cake with a drizzle icing. Why would I let someone else win the cake that my mother made? It was delicious.
WB: Do you prepare? If so, have you ever prepared your grandparents‘ recipes?
JH: I barbecue steaks like my grandpa taught me: do not flip a steak until the juice starts to poke out of the top. Then, turn it simply enough time to warm up the other side and pull it. Perfect medium-rare each time.
WB: Do you have a favorite restaurant (pre-covid-19) where is it? Type of food?
JH: When visitors pertain to Louisville, I take them to Hammerheads. Found inside the basement of a house on a property block of Germantown, it was a speakeasy throughout Prohibition and then a community bar for years until it became Hammerheads about 10 years earlier. Parking is a problem and the headroom in the dining area is dodgy for high individuals. It’s the sort of place you understand that every dollar you’re spending is on the food and not the decoration. I advise the smoked duck tacos and lamb ribs.
WB: What is your passion?
JH: I am a storyteller who is devoted to advising all Americans, however especially ladies over 45, that hemp has actually constantly belonged of American culture, and that the 50 years of the Drug War was a distortion of our real relationship with the plant. Up until completion of The second world war, hemp had actually been a part of American dominant culture, however the politics surrounding the Vietnam War pressed hemp into the counter-culture. My enthusiasm is to help people understand that hemp has actually constantly been with us. With this knowledge, people can understand that utilizing hemp-derived full spectrum CBD items isn’t risky or deviant or naughty, but rather as American as cornbread.