Warren Bobrow=WB: Please inform me about where you are from?
Jim Higdon=JH: I grew up in Lebanon, Kentucky– about an hour south of Louisville.
WB: How would you explain it to somebody who is not from Kentucky, or the closest they got remained in a glass of scotch!
My grandma was born in the house on the Maker’s Mark distillery residential or commercial property that is now the welcome center for visitors on the Bourbon Trail.
WB: What brought you to the hemp business?
JH: My hometown, in addition to being at the heart of Kentucky bourbon culture, also occurred to be the head office for an outlaw band of marijuana growers known as the Cornbread Mafia. In Between 1985 and 1989, seventy males from main Kentucky were apprehended on 30 farms in 10 specifies with what the cops said was 200 tons of cannabis. I disappeared to school to become an author, initially to Brown and then to the Columbia University Graduate School of Journalism. I then returned home to write the conclusive story on the Cornbread Mafia as a narrative nonfiction book. From the book’s success, I became a journalist covering cannabis policy for POLITICO, the Washington Post, and other outlets. That work led me to the opportunity to release Cornbread Hemp.
WB: Why a Marijuana product?
JH: My career course led me straight to this moment. Because of my book-writing background and my track record as a marijuana reporter, I was perfectly positioned to make the leap into the business side with the passage of the 2018 Farm Expense.
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 same.
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 new way of thinking that gotten in touch with the market in unexpected methods. He’s a good example who taught me how to participate in business by solving issues in imaginative methods.
WB: Why Cornbread Hemp?
WB: How do you make your cornbread? Do you use 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 protects.
( Ohhhh, creamed corn …)
WB: What is your 6 and twelve-month strategy?
JH: We are currently in a fundraising round on Wefunder, nearly halfway to our goal of raising $400 K. In the next couple of months, we will deploy this capital through digital marketing channels to continue our nationwide reach, along with presenting brand-new items into our lineup like USDA natural full spectrum vegan CBD gummies.
WB: What markets do you want to permeate?
JH: Cornbread Hemp is completely positioned to be the market leader from Chicago to Atlanta.
WB: What challenges do you deal with?
JH: Like all CBD brands, our main obstacle is the saturated environment we discover ourselves because is a result of an absence of FDA policies, which keeps significant retailers on the sidelines. This lack of guidelines also develops a frustrating mosaic of compliance as individual states step up to fill the void, but not in any unified method.
WB: How do you prepare for removing those challenges?
JH: The FDA will issue regulations when it does.
WB: Stigmas about weed?
JH: All the products at Cornbread Hemp are complete spectrum, which means they include a legal dose of not more than 0.3%THC. While that’s not quite, research studies show that it plays a very essential role in the entourage impact. Our company believe the included THC helps the CBD items act better in the body. One obstacle we continue to face is that many of our potential consumers are blocked from attempting complete spectrum hemp items since of workplace drug screening, even though complete spectrum CBD items are completely legal. This is simply one of the remaining preconceptions about cannabis that we need to work through together.
WB: Do you have a preferred food memory from youth?
JH: I need to have still been in first grade when my mother baked a cake for our Catholic parish turkey social in November. I invested my cash at the cake wheel to recover the cake that my mom had 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 grill steaks like my grandfather taught me: do not flip a steak till the juice begins to poke out of the top. Then, turn it just enough time to heat up the opposite and pull it. Perfect medium-rare each time.
WB: Do you have a favorite restaurant (pre-covid-19) where is it? Kind of food?
JH: When visitors concern Louisville, I take them to Hammerheads. Found inside the basement of a house on a domestic block of Germantown, it was a speakeasy throughout Restriction and after that an area bar for years until it became Hammerheads about 10 years earlier. Parking is a headache and the headroom in the dining area is dodgy for tall individuals. It’s the sort of place you know that every dollar you’re spending is on the food and not the design. I advise the smoked duck tacos and lamb ribs.
WB: What is your enthusiasm?
JH: I am a storyteller who is devoted to advising all Americans, however especially women over 45, that hemp has always been a part of American culture, and that the 50 years of the Drug War was a distortion of our real relationship with the plant.