This episode we are joined by Nico of Trichome Science.
Nico is a hashmaker, product developer, and former Michelin kitchen chef now working at the forefront of legal cannabis processing in the Netherlands. I first got introduced to his products in Amsterdam through Terps Army and later through The Fairy House events, and we stayed in touch through a shared interest in hash. His perspective is especially interesting because he bridges old-world cannabis culture, high-end culinary technique, and the fast-changing legal markets in Europe.
I asked Nico to join me today to talk about:
Working in cannabis in Amsterdam and the Dutch legal experiment
How Michelin kitchens shaped his approach to hash and edibles
Why he sees flower as the start, not the finish
The difference between edible makers and real culinary execution
What Germany is getting right with home grow and clubs
Hunting hash plants, reading resin, and chasing unique profiles
As well as his advice to other growers.
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