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Show Notes: Welcome to episode 95 of the show. Later I’ll play a conversation I had with Omar Uribe. This week’s show is a little different, there is no RFCF and the strain review isn’t really a review. I hope everyone enjoyed the big game last week. A botany word of the week is “fertigation”.
Strain of the Week: There’s no strain review this week. I want to say a few words about SubCool instead, because he passed away a few days ago. He developed a lot of well known strains (Jack the Ripper, agent orange and my favorite The third dimension). I started talking to him in late 2018. He was one of the first people I started following him. I remember I reached out to him to tell him how much I liked the work he did on the 3D. We started talking soon after that and he agreed to come on the show. He was always really generous with his time with me and I appreciated the hell out of that. I did not know the man personally, I never met him, we only spoke on the phone. So I have no details about his death.
Social Media: Pond-Zyme w/ barley question by @daves_not_here on IG: Enzyme products are added to hydro system to help battle root rot and to keep res clear of dead plant/organic matter. I use enzymes in my soil pile since I reuse my soil but I don’t run hydro so my knowledge of it is limited. I don’t use a name brand or the same one every time, since I use it for my soil I haven’t found a big difference in formulas. It can replace expensive.Hygrozyme,prozyme, cannazyme.. Tip, dissolve in a gal of water for a day and then strain it before adding to res, just to make sure your not adding solids in that could clog and gunk things up.
Conversation with: Local private chef Omar Uribe talks to me about cooking with cannabis. He also tells me how long it takes to infuse wine with cannabis. We talk about cooking with wild edible mushrooms as well. He has a cannabis cooking class coming up on Feb 12th, to go sespe.org for ticket information.
Big thanks to: All the artist for letting me use their music.
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