Warren Bobrow=WB: Please inform 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 bourbon!
My grandmother was born in the home on the Maker’s Mark distillery residential or commercial property that is now the welcome center for visitors on the Bourbon Path.
WB: What brought you to the hemp organisation?
JH: My home town, in addition to being at the heart of Kentucky bourbon culture, likewise took place to be the head office for an outlaw band of cannabis growers understood as the Cornbread Mafia. That work led me to the chance to release Cornbread Hemp.
WB: Why a Marijuana product?
JH: My profession course led me directly to this minute. Because of my book-writing background and my credibility as a cannabis journalist, I was perfectly 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 avoided the plant in high school. Then, while studying abroad, I turned 19 in Amsterdam. After that, things weren’t the exact same.
WB: Do you have a mentor? Who is it?
JH: In 2018, I profiled Trey Zoeller of Jefferson’s Bourbon for Entrepreneur Publication
WB: Why Cornbread Hemp? Cornbread Hemp brings the Kentucky cannabis traditions of the Cornbread Mafia into the light of day by dropping the “mafia” and including Kentucky-grown hemp products made to the requirements of the USDA licensed organic program. Through the Cornbread story, we created a brand story that extends back to the very first Kentucky hemp crop in1775 In this way, we have access to a brand story that more closely resembles a tradition bourbon brand name than an unprofessional CBD company.
WB: How do you make your cornbread? Do you utilize Anson Mills grains?
JH: If we’re talking cornbread, I constantly begin with a corn-only, gluten-free batter. For dessert cornbread, I dollop in spoonfuls of blackberry maintains.
( Ohhhh, creamed corn …)
WB: What is your 6 and twelve-month strategy?
JH: We are presently in a fundraising round on Wefunder, almost halfway to our objective of raising $400 K. In the next few months, we will deploy this capital through digital marketing channels to continue our nationwide reach, along with introducing brand-new products into our lineup like USDA natural complete spectrum vegan CBD gummies.
WB: What markets do you wish to permeate?
JH: Cornbread Hemp is completely positioned to be the market leader from Chicago to Atlanta.
WB: What barriers do you deal with?
JH: Like all CBD brands, our main obstacle is the saturated environment we discover ourselves because is an outcome of a lack of FDA guidelines, which keeps major sellers on the sidelines. This lack of policies likewise develops an aggravating mosaic of compliance as private states step up to fill deep space, but not in any unified method.
WB: How do you expect getting rid of those obstacles?
JH: The FDA will issue policies when it does. In the meantime, our CBD products are certified organic by the USDA, which is the only federal agency that grants its seal of approval to hemp instilled products. In terms of limiting risk of contamination and communicating reliability to consumers, there’s no substitute for the USDA natural seal.
WB: Stigmas about weed?
JH: All the products at Cornbread Hemp are full spectrum, which suggests they include a legal dose of not more than 0.3%THC. While that’s not very much, research studies show that it plays an extremely essential role in the entourage effect. We believe the included THC assists the CBD items act more effectively in the body. One challenge we continue to deal with is that much of our prospective customers are obstructed from attempting complete spectrum hemp items due to the fact that of office drug testing, despite the fact that complete spectrum CBD products are completely legal. This is simply one of the staying preconceptions about marijuana that we need to work through together.
WB: Do you have a favorite food memory from childhood?
JH: I should have still been in first grade when my mother baked a cake for our Catholic parish turkey social in November.
WB: Do you cook? If so, have you ever prepared your grandparents‘ recipes?
JH: I grill steaks like my grandfather taught me: do not flip a steak till the juice starts to poke out of the top.
WB: Do you have a preferred restaurant (pre-covid-19) where is it? Kind of food?
JH: When visitors pertain to Louisville, I take them to Hammerheads. Located inside the basement of a house on a domestic block of Germantown, it was a speakeasy during Restriction and then a neighborhood bar for decades till it became Hammerheads about 10 years earlier. Parking is a problem and the headroom in the dining location is dodgy for tall individuals. It’s the sort of place you understand that every dollar you’re spending is on the food and not the decor. I advise the smoked duck tacos and lamb ribs.
WB: What is your enthusiasm?
JH: I am a writer who is committed to reminding all Americans, however particularly ladies over 45, that hemp has actually constantly been a part of American culture, and that the 50 years of the Drug War was a distortion of our true relationship with the plant.