Frenchy Cannoli doesn’t consider himself an innovator, but don’t let his humble nature fool you.

For decades, cannabis resin masters and creators of Frenchy Cannoli Brand’s very special Olde Press have been working on the ancient art of hand pressing cannabis resin, playing a major role in putting quality front and center in the California cannabis industry.

Whether it’s maintaining the time-honored hash-making tradition through his numerous classes and speaking engagements, or his tireless efforts to designate the Emerald Triangle as the first true cannabis terroir, Frenchy is committed to ensuring craftsmanship and compassion consumer Stay at the forefront.

“Cannabis has been a source of comfort and happiness throughout my adult life and has been an important part of my happiness,” he told Cannabis and Technology Today.

But how did Frenchy Cannoli become one of the most respected names in cannabis?

How does marijuana fit into the modern school of smokers, who are obsessed with the “new new”?

It all comes back to the legacy.

Nomadic life leads to lifelong passion for hash

To understand the French love for cannabis, it’s important to go back to the beginning.

After being introduced to cannabis at the age of 17 by a friend in his native France – he has been described as a true revelation – he plunged headlong into the culture immediately.

Friends’ families have been secretly producing this rich and delicious substance and bringing young and eager new students under their wings.

Soon after, Frenchy embarked on an 18-year global adventure, immersed in different hash-producing regions such as Morocco, Nepal and Thailand, watching how the trichomes were carefully removed from the cannabis plant while the resin heads remained intact. Manipulate into a sticky, malleable putty suitable for smoking.

Rarely stay in one place for more than three months, he will press enough with his hands resin Watch his journey to the next place.

His exposure to a technology that generations have been driving the Hash family to use for thousands of years has elicited a great deal of adoration and respect. From the heights of the Himalayas to the jungles of Cambodia, Frenchy has witnessed communities of all kinds, but one thing has always been clear: it’s all about plants.

“Cannabis is a very special and unique cannabis concentrate, cannabis making is a very ancient craft with methods that have stood the test of time, and the science behind these ancient techniques should be respected and studied,” French said.

Fast-forward two decades to Northern California, where hashmakers settled in the early 2000s. Despite years of intensive research, learning all about hash production around the world, it is moving to the US and a new awareness of medical marijuana has taken the French enthusiasm for the plant to new heights.

“When I learned in my 40s that the cannabis plant was medicinal,” he admitted.

“At a moment in my life, I went through extreme physical challenges to be able to do my best role or cannabis. For most of my life, my passion for cannabis has been centered on quality. Cannabis Resin Medicinal knowledge made me even more eager to learn about the science behind the cannabis plant and traditional cannabis.”

The Emerald Triangle: The Bordeaux of Cannabis

After consuming cannabis around the world, Frenchy insists that some of the best cannabis comes from the Emerald Triangle.

He has been a strong proponent of the need for cannabis quality standards, particularly the so-called “terroir” designation.

The concept is borrowed from the wine industry, where regions such as Champagne in France are fully recognized for their environmental characteristics related to the quality of the grapes they produce.

Frenchy and others argue that the famed Northern California cannabis nation should be the first to achieve a similar classification due to the region’s famous growing conditions.

“The word ‘terroir’ expresses the uniqueness of a region, expressing the delicate symbiotic relationship between the land, the climate, the plant kingdom, and the farmers who nurture and enhance the character of the land,” explains Frenchy.

“‘When the French take a bite of cheese or a sip of wine, they taste the earth: rocks, meadows, hillsides, valleys, plateaus. They absorb nature, and this taste means joy, a coveted beauty. Palate pleasure and evocative palate possibilities are intertwined in the French’s devotion to local flavors. This quote comes from Amy B. Trubek’s book, taste of place, was an eye-opener, an eye-opener, an eye-opener, and an eye-opener for all the racial diversity that I experienced on my travels. The concept is universal, that the earth is a rich terroir that has largely been lost due to the industrialization of agriculture and the globalization of the food industry,” he said.

California lawmakers agreed, passing a law announcing the creation of a “designation of origin” area for marijuana.

SB 67 states that products from these sectors must come from “cannabis plants grown in the ground and grown without the use of structures and without the use of artificial lighting in the canopy area.”

Frenchy sees the bill as a good start to protect not only the growers in the Emerald Triangle, but the rich cannabis history that has existed there for decades.

“The Mendocino, Humboldt, and Trinity regions, aka the Emerald Triangle, are world-renowned for the quality of their cannabis. The cannabis growing community and the genetics that bring this recognition should be nurtured and protected.”

old school meets new school

While marijuana remains the dominant force globally, many cannabis consumers in the burgeoning legal market in the U.S. are always on the lookout for the next big trend.

Over the past decade, from the rise of butane hash oil in the early 2010s to the growing popularity of rosin today, research and development in large-scale and artisanal concentrates has exploded.

Classically manufactured cannabis makes up only a fraction of the modern concentrate market, which begs the question: Can the next generation of smokers truly appreciate a product that doesn’t fall into the “hype weed” category?

Frenchy insists that hand-rolled hash will always be unique, explaining that the compound is produced in a way that resembles wine, rather than the process of other types of extracts, which are more similar to spirits like grain alcohol.

“Hemp extract is like the juice from the fruit, a true expression of the fruit, but not the same as the whole fruit in terms of nutritional integrity and beneficial properties.”

In this case, Frenchy points out, the fruit is the substrate from which the juice and sugar are produced—much like the head of the cannabis trichome, where it biosynthesizes unique psychoactive and medicinal compounds.

“Rejecting substrates in pursuit of purity is like extracting grape juice to make alcohol, rather than crushing and fermenting whole grapes to make wine,” he continued. “This is the fundamental difference between hand rolls [charas] or screened hairy glands [hashish] and all other types of extraction resins. Although heat and pressure are used in the manufacture of cannabis, the cellular matrix of the resin head remains in the final product, so it cannot be considered an extract, just as wine is not considered a spirit. ”

Frenchy added that while he will always support traditional hash, he welcomes all forms of extraction as it will only push the proverbial needle forward, expanding the appeal of cannabis to more people than ever before.

“I love pure Diversity of Extracts today. I have the highest respect for the craftsmanship, dedication and love that went into creating this diversity and revolutionizing the world of cannabis concentrates. “

Multiple books, feature documentaries on Horizon

Although the global pandemic has brought his travels and demonstrations to a standstill, French has been hard at work. Master Hashin spent his confinement period at his home in Richmond, writing two books (one on the history of hash and the second on the art of hash-making) while collaborating with his opponent, Mrs. Cannoli Wrote a third book dedicated to the evolution of food.

He also put the finishing touches on his feature-length documentary, The French Dream of Cannabis, forthcoming.

“For the past year and a half, I’ve lived the life of a hermit, which is exactly the kind of life I need to focus on writing and studying,” he said. “While this experience has paid off beyond my wildest dreams, it’s still challenging, so I hope 2022 will be a year full of trips and workshops around the world, as opposed to 2020 and 2021.”

While grateful for the time spent on projects aimed at educating the general public about all the wonders of cannabis, Frenchy looks forward to returning to live events where he can continue to share the rich history of his craft, ensuring that the ancient art lives on even in an age of hype.

“Innovation comes from a deep understanding of tradition. We are the sum of the past. We have acquired the tools to do better, but we need to acknowledge the importance of our heritage in doing so.” ?