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Dave Adalian
We’re proud to welcome readers to the
FOUNDERS Cecil Lopez, CEO Paul Marshall, COO
inaugural edition of LEAF Magazine.
EDITOR Dave Adalian
Each month, we’ll be exploring Lifestyle, Entertainment, Art and Agriculture, and
PHOTOGRAPHER David Swann
Food with a focus on cannabis and hemp.
ADVERTISING SALES Imran Akhund Mari Daurty Ruban Guillian Cynthia Jacques
It’s an exciting time for cannabis consumers. With cannabis not only
BUSINESS MANAGAMENT The Garabedian Group | Business Advisor www.tgg-cpa.com 7110 N. Fresno Street, Suite 200 Fresno, CA. 93720 559.472.7370 ext. 111 www.LEAFmagazineCA.com @LEAFmagazineCA GENERAL SALES/ADVERTISING Contact@LEAFmagazineCA.com ©2020 by Leaf Magazine. All rights reserved. Reproductions
legal but in many places encouraged, there are new opportunities and ways to do business, travel destinations and experiences to be enjoyed. Life is good, and we want to share it with you. Thanks for joining us on this new adventure.
without permission are strictly prohibited. Articles and advertisements in Leaf Magazine do not necessarily reflect the opinions of the management, employees, or errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are not influenced by advertising. Keep cannabis out of reach of children. For use only by adults 21 years of age and older. Consume responsibly.
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Creating “Elevated” Fine Dining with
CHEF
GARZA
text by Dave Adalian
FOR CENTURIES, THE WORLD’S CHEFS Chef Garza began his culinary career in the fast food have paired their creations with wines to enhance
industry and eventually moved to a job in food ser-
successful that a fine dining doesn’t seem complete
there he discovered his love for cooking, and with
both the meals and the vintages. It’s a marriage so vices at the University of Nevada, Las Vegas. It was without it.
Now, with cannabis now legal in much of the United
the encouragement of established chefs, decided to take his career to the next level.
States, Chef Jesse Garza--a Farmersville native who
“I found a passion for cooking,” he says. “I found a
Las Vegas--wants to make the matching of fine food
had to step up my game. They saw something in
once plied his trade at the Trump International Hotel
couple of chefs who really motivated me, told me I
with edible cannabis just as common and satisfying.
myself I didn’t see when I was cooking.”
“I enjoy it the same way I enjoy pairing it with
Also a passionate consumer of cannabis for many
wine,” he says. “I’m doing a lot of cannabis tasting
years, Chef Garza combined his two loves to create
all the time, like we used to do wine tasting.” an art that goes far beyond medicated sweets. Keep out of reach of children. For use only by adults 21 years of age and older.
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“It’s about a lot more than gummies and brownies,”
Chef Garza says. “It’s about showcasing what we can do with it.”
While he still maintains a day job as a chef at the
Landings Restaurant in Las Vegas, Chef Garza
spends his evenings creating what he calls “elevated” dinners, five-course meals that pair his offerings with various varieties of lab-tested cannabis.
“I’ll come out and talk about each dish and what
they’re paired with,” he says. “I have a budtender there with me who talks about what’s in it, how much THC, how much CBD.”
The meals he creates are much more about flavor and the dining experience than they are about creating a high. And the ways he finds to incorporate cannabis into his dishes varies widely.
“I’m doing everything. There are no boundaries with it anymore,” Chef Garza says. “The flower is a spice.
I use it as a rub. It’s like thyme. It’s like a truffle. It’s there but you don’t see it. You add it to elevate the dish, it’s flavor.”
He also finds cannabis makes an excellent addi-
tion to his sauces, as well as serving as a garnish for his dishes.
“We’ll do beef short ribs with (an elevated) chocolate garnish right on top,” Chef Garza says.
Finding the right cannabis for the right dish, he says, is a matter of experimenting. He encour-
ages would be elevated cooks to be adventurous.
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“What I do is taste them (cannabis strains), try them out and pair them to create an elevated dish,” Chef Garza says.
He also cautions those who engage in cannabis cookery to be careful about even dosing.
“The same amount of cannabis is in each dish,” Chef Garza says. “Everybody wants to get high, but at the same time we want everybody has a good time.”
For more information about Chef Garza and his elevated dinners, follow him on Instagram @chef_garza or follow him on Facebook as thechefgarza.
To get some of Chef Garza’s recipes, please visit www.LEAFmagazineCA.com
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text by Dave Adalian photography by David Swann 8
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In the unlikeliest of places
--an abandoned citrus packing house nestled among the orange groves on the outskirts of Woodlake in eastern Tulare County--an unlikely pair of business partners is showing the rest of the cannabis industry just how well it can be done. The unlikely partners--7Points CEO Wayne Bishop and the company’s operations manager Ryan Clark--have turned a disused orange processing plant into what promises to be one of the state’s premiere destinations for cannabis aficionados. Already producing and distributing 100 pounds of high-quality cannabis flowers a week, Bishop and Clark have plans to turn 7Points into an eco-friendly, cannabis-centered meeting space, event forum, entertainment venue and cannabis business incubator. And it all started with a cup of coffee. Keep out of reach of children. For use only by adults 21 years of age and older.
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CHEMISTRY THAT’S HARD TO BEAT While Bishop spent the early years of his career as a project manager working mainly in power generation and agriculture, Clark was busy teaching himself the art of growing cannabis in his mother’s backyard. Both excelled in their fields, with Bishop rising to become president of CH4 Energy while Clark went from being a self-described “black market” grower to an award-winning medical cannabis producer. Then came the fateful day they both decided they needed a cup of joe. While standing in line at the coffee shop, they struck up a conversation and a dream was born. The chance meeting led to a new chapter in the lives of both men and for the nascent recreational cannabis business. Armed with a vision of what the cannabis industry should be and a work ethic that could make it
work, they set about turning the dream into reality. “Between him and me, it’s a chemistry that’s hard to beat,” Bishop said. “We just put a lot of horsepower out when we came together.” The two created a cannabis cultivation company unlike any other, one that has the potential to become the model
“We wan a place come ha
other entrepreneurs will aim for, what they’ll want their business to become. “The two of us have been a great match for getting it to where it is now,” Clark said.
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It also establishes firmly that 7Points is not fly-by-night. “There’s no bling to this business, no flair,” said Bishop. “It’s just a down-to-Earth business that’s run from the heart.” For Clark, 7Points is in a way the completion of his journey from the black-market production of his youth, through the graymarket years of medical cannabis cultivation, and into the legitimate recreational cannabis industry. Finally, he can practice his profession openly and proudly. “It’s something I’ve always wanted to share,” Clark said. “I even brought my 82-year-old grandmother here for a tour. That look on her face. She was blown away.” Clark says the 7Points approach to cannabis changed the way his grandmother thinks about the plant.
CANNABIS FOR ADULTS What makes 7Points different is Bishop and Clark’s
“It’s opened her mind up,” he said. “She’s using CBD.”
focus not only on cannabis, but on creating an adult experience. 7Points is a major step
nt to be e you ang out
away from the “stoner” culture, a sophisticated player in an industry that is often times brash and cartoonish. “We want to be a place you come
hang out,” Bishop said. “Like when you go to a winery, that welcoming feeling is what we want in order to keep people coming back.”
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FARMING TO PROTECT THE FUTURE Staying grounded, says Bishop, is key to how 7Points intends to present itself. “We’re a group of farmers. Our investors are farmers,” he said. “We’re in a farming community. We want to keep that near and dear to us.” For seven long years the former Sun Pacific citrus packing facility on Naranjo Boulevard in Woodlake, once a major employer for the town of about 7,600 souls, sat empty. Buildings that once bustled with the business of sorting, juicing and shipping citrus fruit were empty and streaked with rust. Yet where others saw a remnant of an industry that was flagging, 7Points saw opportunity. The old packing house was about as far from the wineries of Napa Valley or Paso Robles as it’s possible to get. But not for long. Bishop, who also has a background in construction, turned what has become 7Points’ home into a stylish, elegant setting. And he did it by repurposing as much of the packing house’s original building material as possible. What were once the walls of the juicing room are now part of the executive meeting room. In the conference room, a huge slab of pine has become a custom table, dark and rich, and antique shutters now hide a computerized whiteboard. In the building’s entrance, support members that once stood among the rattling and clanging sorting machines 12
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have been refashioned into a beautiful wooden ceiling. The method Bishop chose for the remodeling embodies two of 7Points’ guiding principles: a neversay-die attitude and a strong desire for sustainability. “I just think it goes to show we didn’t go out and buy more furniture and cut down more trees,” he said. “We did as much as we could with what we had. We made it work.” The reuse of materials is just one of the ways 7Points is minimizing its environmental footprint. As the business grows, Bishop intends to introduce composting of the biomass the growing process creates. They’ll soon be growing in a “closed loop,” recapturing the nutrients used for their grows, using them again and again as well as keeping them from becoming pollutants. They’ve also used the building’s original layout as much as possible, turning what were once cold storage areas into grow rooms. The basement is now the fertilizer room, where nutrients are mixed in giant vats then pumped to rooms lit with artificial sunlight and filled to capacity with flowering cannabis plants.
RISING TIDE TO LIFT ALL BOATS The story of 7Points is also the story of the town of Woodlake, the first city in Tulare County to embrace the recreational cannabis business. The rise of the cannabis business has meant a renaissance, Keep out of reach of children. For use only by adults 21 years of age and older.
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creating jobs and tax revenue, and a new sense of purpose the city fathers have been quick to embrace. “There’s a potential there, also,” said City Manager Ramon Lara. “We’re big in attracting general traffic to our city, and we’ve seen that with some of our cannabis facilities. They’re eating here, they’re pumping gas here. We believe it’s positive all the way around.”
sense of renewal as the project grows in scope. “It’s an old business that wasn’t being used. They’re adding curbs, cutters and lights,” Lara said. “That’s
7Points, in its first three months of operation, have generated about $33,000 in tax revenue
7Points, in its first three
hundreds of thousands of dollars. We might have had to pay that in the future.” And the appearance of 7Points has literally stretched the city’s boundaries. The land where the 7Points facility sits, once
months of operation, have generated about $33,000 controlled by the county, has been annexed into the in tax revenue and in the first phase of growth added
city limits. All of this has been accomplished in 17
some 15 jobs with as many as 100 by the time the
short months.
company reaches its full potential. And there’s a 14
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JUST GETTING STARTED There’s more to come. In the second and third phases of expansion, 7Points will triple its growing
“We want to offer a full suite of options,” Bishop said. “That includes using our trim for oil, getting our kitchen up for edibles.”
capacity and the number of people it employs. The Encouraged by 7Points’ success so far, the city’s final phase--the one Bishop calls ”a big animal”-- leaders have asked the company to purchase 18 will see 40 more hires as 7Points constructs a com-
additional acres that will become a cannabis busi-
bined-light greenhouse that will bring its growing ness incubator. space to more than 100,000 square feet.
“We’re really just developing it as a cannabis park
But a big part of 7Points’ plan is to draw people. To
with people either developing their own construc-
that end, Bishop and Clark intend to create an expe-
tion, or we’ll do the entire construction for them,”
rience that will draw the curious as well as canna-
Bishop said.
bis-lovers. Visitors will be able to see how their cannabis is grown, hand-trimmed and cured. They’ll be able to consume it on-site, and not just by smoking it. 7Points will be making its own edibles and has plans to bring a chocolatiere into the business.
While encouraging others to join the industry and take a cut of the market may seem counterintuitive, Bishop believes it’s key to creating success for everyone.
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“I’m not worried about competition,” he said. “I think
“Being able to really explore the craft, having tools
this industry still has a long way to go. We’re in this
I never had before, it’s a really big thing,” he said.
for the long-term, and the only way to really do that is develop sites for other folks.”
In the end, Bishop says, creating 7Points is ultimately about building teams, not a single business.
Clark says Bishop’s attitude about encourag-
ing others, paired with the company’s work ethic, “I think the teamwork and the team that we’re buildare truly what sets 7Points apart from others in ing, I hope it all stays together. They love what we’re the industry.
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LEAF Magazine CA FEBRUARY 2020
doing,” he said. “They really are the assets. It’s not the equipment.”
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7PointsCannabis FEBRUARY 2020  LEAF MAGAZINE CA
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The Darkly Inspiring Art of
text by Dave Adalian
photography by David Swann
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THE ART OF VICKEN MASSOYAN--ALWAYS SOMBER, SOMETIMES STARTLING, OFTEN HAUNTING--IS HIS VISUAL DIARY. “I’m not really inspired, at least at this point in my life, by things that are not darker,” he says. His art is born out of recurring mental images of his past, and the Fresno-based painter likens his artistic process to a cleansing. “It’s my way of letting it out,” Massoyan says. “It’s like comforting. It’s like a release. It’s a way of rethinking.” His paintings are filled with hidden tragedies reimagined, and violence and death are frequent themes in his artwork, as they have been in his life. Massoyan’s imagery is often as unsettling as it is striking, and his art is always deeply personal. “I think it’s historical, both textbook and personal. It’s basically my life,” he says of the artworks he’s created. “I wouldn’t paint something I didn’t know or understand or wasn’t really moved by.” Unfortunately, what’s moved his life has too often been violent conflict and disease. Massoyan was born in the city of Aleppo in wartorn Syria, coming at the age of three with his family to Fresno, where they joined the city’s Armenian enclave. The early years of Massoyan’s education were spent in an Armenian school, and when he eventually entered the public school system he learned English as a second language. Drawing served as a means of finding himself among the different worlds he inhabited. “I started illustrating as a way to express myself,”
kid he
as a says.
Art and imagery would eventually become Massoyan’s career as well as his way of life. His parents took notice of his talent and enrolled him in his first art class--lessons at a chain craft store where the boy found himself the youngest student Keep out of reach of children. For use only by adults 21 years of age and older.
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by half a century. With the help of a mentor, his art progressed through his high school experience, and he eventually took a degree in design at the National Education Center in Glendale, Arizona. For 25 years, Massoyan has worked in the advertising industry, and now serves as the senior graphic designer for JP Marketing in Fresno. His work has supported advertising campaigns for dozens of local businesses and institutions, including the City of Fresno, Noble Credit Union, and Groppetti Automotive. “I work on things and then suddenly I wake up and my concept is on TV,” he says. But constantly in the background have been dark images created from dark instances in his life. These are the ones he commits to canvas, the ones that relieve and reframe dark episodes for Massoyan. A story the artist tells about a particular work--The Masson Twins--illustrates how his work is a means of coming to terms with loss.
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“My mom--I have five siblings. I lost two at birth. Then my sister died of cancer, and now it’s just me and my brother--my mom told me this story that she had a miscarriage of my two twin sisters. She said they put them in a jar and took them way,” Massoyan recalls. “I actually did a painting of a Mason jar with two fetuses in it. Fifty-seven years after this happened to her, my mom and I are sitting in a lobby and I’m showing her my work on Instagram. She said, ‘Are those your sisters?’ She was totally cool with it.” Massoyan says the artwork is intended to make his audience contemplate their own mortality, but not everyone who views it is as comfortable with the concept as his mother. “Other people in my studio were like what the fuck is wrong with you?” he says of the reception of The Masson Twins. Yet for the artist, the work is cathartic, helping unburden him of the tragedies of life. “This is one way I’m dealing with it,” he says. “Some people come to my studio and love it. Others come in and just walk out.” Less shocking but no less poignant than the portrait of twin sisters he never knew is Syrian Civil War Casualty Art. In shades of gray, Massoyan depicts a barrel bomb like those used in the years-old armed conflict in Massoyan’s one-time homeland. On the bomb’s side is an ornate emblem, the crest of an Armenian library in Syria a friend of his was visiting when a bomb killed her father and maimed her. “I’ll be on a drive and that image just comes in,” Massoyan says of in image that inspired the piece. “She’s just the sweetest girl. She’s such a beautiful person with a personality to match. And her arm’s lopped off.” Another of Massoyan’s works--Talar--depicts a young girl, her face obscured by or transformed into a human skull. Piercing the girl’s chest is the dipstick from a 1970 Ford Mustang. The story behind the painting is bittersweet. Keep out of reach of children. For use only by adults 21 years of age and older.
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“The girl with the skull, I started that 21 years ago. It didn’t take me 21 years. I put it aside,” Massoyan says. “That’s my sister Talar who died of cancer.” The work is actually a way for Massoyan to remember a joke he and his sister shared. “They had an IV directly into her heart, and when I used to take her to treatments, I’d tell her she was going to get her oil changed,” he says. “It’s one of the only paintings that’s hard to talk about. Sometimes I just say it’s a friend of mine I lost to leukemia.” The 1970 Ford Mustang was Talar’s favorite car. To experience more of Massoyan’s work, visit him at the Broadway Studios, Studio No. 23, 1416 Broadway Street in Fresno during the Fresno Art Council’s bimonthly ArtHop, held on the first and third Thursday of each month. Beginning in March, Massoyan’s paintings will hang at the restaurant Veni Vidi Vici at 1116 N. Fulton Street Fresno, CA Follow his Instagram @VickenMassoyan
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ORIGINAL CANNABIS CAFE is a One-of-a-Kind text by Dave Adalian
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WEST HOLLYWOOD HAS A REPUTATION. WEHO, AS THE LOCALS LIKE TO CALL IT, IS A HIGH-ENERGY CITY. Located on the edge of the Thirty Mile Zone--LA’s center of TV and movie production--WeHo rarely slows down. It’s home to icons of the entertainment industry--the Whiskey a Go Go, the Academy Awards, celebrity hangouts like Soho House, the Chateau Marmont and the Rainbow Bar and Grill, and, of course, the Sunset Strip. In the middle of all the glitz, glamour, traffic and celebrity is an oasis. WeHo is now home to the nation’s first cannabis restaurant: The Original Cannabis Cafe. Just about everything at the Original Cannabis Cafe--which opened in October at 1201 North La Brea Avenue, just two blocks north of Santa Monica Boulevard--is laid back. A privacy fence covered in greenery sets the eatery apart from the rest of the surrounding world, and the organic atmosphere continues inside. The greening continues inside, where plants surround diners both in the main dining area, as well as in the open patio. The garden-like setting is one designed to put patrons at ease as they enjoy a wide variety of cannabis and fine food. When you visit the Original Cannabis Cafe, remember to bring an ID. Patrons must be at least 21 years of age, and a valid state-issued driver’s license or identification is required to enter once you’ve dropped off your vehicle with the parking valets. For visitors from outside the United States, passports are also accepted. Wildly popular since its opening, reservations are recommended for those who wish to visit, though walk-ins are welcome when seating is available. Reservations can be made up to 30 days in advance via the cafe’s website--cannabis.cafe-or by calling (323) 975-7676. Integration of elements is at work everywhere in the restaurant’s styling. Mexican Keep out of reach of children. For use only by adults 21 years of age and older.
FEBRUARY 2020 LEAF MAGAZINE CA
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tile is paired with architecture reminiscent of LA’s art
The cafe’s current cannabis menu is available at
deco past, intentionally tying the Original Cannabis
the website, and it features a wide variety of items
Cafe to the days before cannabis prohibition began
at various THC and CBD levels.
in the 1930s. Many of the fixtures are restored period
items--ornate railings, antique fans and lighting fix- “We have stuff for people who don’t really smoke or tures, refurbished seating dating to early in the 20th
haven’t since college,” Gan says. “And, we have a
century--and the walls are decorated with images full line for more experienced users.” depicting famous cannabis users who ran afoul of the establishment when consumption was still
Flower hostess Bri Jernagin says she makes her
outside the bounds of the law.
recommendations by talking to her customers to
“We really aim to be a welcoming place for all kinds
experience. Her goal is to ensure those she serves
of people,” says Ami Gan, the cafe’s communications coordinator.
gauge their needs and guide their cannabis dining have a smooth experience. Starting slow is recommended to avoid overindulging.
The intent is to create a relaxing situation where diners are at their ease, making them able to open
“You don’t have to finish the whole
up to the community experience of enjoying canna- joint, I tell people,” she says. bis in a public space. The result is an instant comradery rarely seen in an era where the zeitgeist seems to drive us apart. “You see people interacting that you’ll never see at any other place,” Gan says. Whether seated inside or out--the restaurant’s open plan makes it difficult to say which is which--the experience is much like that at any other restaurant, with cannabis treated much like fine wines. In place of the sommelier is the flower host, who comes to the table before the wait staff presents the food While Jerniagin’s customers come menu. The flower hosts are experts in cannabis and
from every walk of life, she says
the ever-changing menu of cannabis flowers, vapes,
the cannabis experience seems to
pre-packaged edibles, concentrates and extracts the
somehow create a common denom-
Original Cannabis Cafe offers.
inator among them.
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“Once everyone smokes a joint,
cannabis sales are cash-only
they’re really relaxed,” she says.
transactions, and must be paid separately from the dining bill.
All the accessories needed for consuming cannabis--rolling
Like the restaurant’s atmosphere,
papers, grinders, pipes, vapes
the Original Cannabis Cafe’s food
and dab rigs--are provided for
menu is designed to delight and
patrons, some for a small fee.
engage senses heightened by the
Customers can also consume
experience of consuming canna-
their own cannabis, provided
bis. The menu--created by Chef
they pay the restaurant’s “toke-
Andrea Drummer--features color-
age” fee. Due to state law, all
ful items with interesting mixtures Flower Hostess, Bri Jernagin
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of flavors, textures and aromas. Featuring a range
consumption is not a requirement for those who
of foods, including vegan and vegetarian selec-
wish to visit. Patrons are welcome to come for the
tions, the menu is made with the cannabis con-
dining experience alone. Those who only want
sumer in mind, with a heavy emphasis on snacks
to sample the cafe’s range of cannabis products
to share, salads, sandwiches and sweets.
without a meal are welcome at the restaurant’s
The basic menu is available during the cafe’s regular hours--10 a.m. to 10 p.m. daily--and a
The Original Cannabis Cafe is still in its early
wider menu is offered during weekend brunches
days, and changes are coming. In future, the
served from 10 a.m. to 3 p.m. Ingredients
cafe will host music and comedy. The cafe is also
are locally-sourced and sustainably farmed.
available for group events.
While everything about the Original Cannabis
For more information, visit the Original Cannabis
Cafe is intended to invoke a bygone era when “tea pads” catered to cannabis users, cannabis
28
bar and communal indoor-outdoor window.
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Cafe online at www.cannabis.cafe or phone them at (323) 975-7676.
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YOUR COMPLETE SOURCE FOR CONCEPTION TO COMPLETION
WHAT SERVICES WE PROVIDE: CONSTRUCTION General Contractor/Construction California work Build complete projects Facility remodels/upgrades Specific construction roles Installing benches, hvac, fertigation systems
LICENSE & PERMITS City licensing consultant- operations or build Meet with city officials to determine necessary steps to licensing, Planning commissioner, city council, planning commission, Police and Fire Chiefs for security requirements
DESIGN Design/Build Consultant Design facility to customer specifications Based on grow style or facility specs. Can base around a budget Any type of license build
CONSULTING Remote or on-site project/construction management Land development or utilities install consult Public relations - to city or MMJ businesses Operations consultant - operating facility, efficiencies, RCA (root cause analysis) Growing consultant services- nutrients, lighting, watering Business partnership agreements with branded distributed operating companies
SUPPLY CHAIN Procurement of products of materials Procure building materials for construction jobs Lighting, irrigation, Direct contracts with vendors to save on cost
661-699-7902 • Ca Lic #1014069 Construction services will be completed by Matt Machado Construction
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