In this episode of the Bioactive Podcast, host Dr. Riley Kirk sits down with Elizabeth Sage who is a certified Ganjier- which is essentially the weed equivalent to a sommelier in the wine world. In this conversation, Riley and Elizabeth delve into the intricate process of evaluating cannabis, discussing various aspects such as appearance, grinding techniques, flavor profiles, and the importance of set and setting in consumption. They share personal experiences with different strains and emphasize the significance of quality in cannabis products. The discussion also touches on the role of joint construction and the impact of paper types on the smoking experience, culminating in a reflection on their favorite cannabis experiences. In this conversation, Elizabeth Sage and Riley Kirk explore various aspects of cannabis, including best practices for storage, the evaluation of concentrates and edibles, the emerging market for cannabis beverages, pathways to becoming a Ganjier, and the importance of intentional consumption. They discuss the nuances of cannabis quality, the evolving landscape of cannabis products, and the significance of community and education in navigating the cannabis space. ✨ Want Exclusive Content? Join the Bioactive Patreon community for as little as $1/month to ask guests your burning questions, access exclusive content, and connect with Dr. Kirk one-on-one. www.Patreon.com/Cannabichem 🔔 Don’t forget to like, subscribe, and hit the notification bell for more expert insights into cannabis science, plant biology, and more! Keep up with Dr. Riley Kirk: https://www.bioactivepodcast.com/ https://www.youtube.com/@cannabichem https://instagram.com/cannabichem https://www.appliedpharmacognosy.org/ Keep up with Elizabeth Sage: Visit Elizabeth's Website to learn more at: https://www.elizabethsageadvice.com/ Or follow her on Instagram @TheSageGanjier Or on LinkedIn https://www.linkedin.com/in/elizabeth-sage-416875211/ Thanks for listening & Mad Love! Learn more about your ad choices. Visit megaphone.fm/adchoices
