Resolving Issues In Innovative Ways: Jim Higdon, Co-Founder Of Cornbread Hemp

Resolving Issues In Innovative Ways: Jim Higdon, Co-Founder Of Cornbread Hemp

Cornbread Hemp on woodchips

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Warren Bobrow=WB: Please inform me about where you are from?

Jim Higdon=JH: I grew up in Lebanon, Kentucky– about an hour south of Louisville.

WB: How would you explain it to someone who is not from Kentucky, or the closest they got was in a glass of scotch!

JH: For a scotch enthusiast, I can point to the red wax on a bottle of Maker’s Mark and state, “I’m from there.” My grandma was born in your house on the Maker’s Mark distillery home that is now the welcome center for visitors on the Bourbon Trail. If you have actually been to the Maker’s Mark distillery, you have actually been to my grandmother’s childhood home.

Cornbread Hemp lotion outside

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Image Courtesy: Cornbread Hemp

WB: What brought you to the hemp company?

JH: My home town, in addition to being at the heart of Kentucky bourbon culture, also happened to be the head office for an hooligan band of cannabis growers known as the Cornbread Mafia. That work led me to the chance to release Cornbread Hemp.

WB: Why a Cannabis product?


JH: My career path led me directly to this minute. Due to the fact that of my book-writing background and my track record as a cannabis reporter, I was completely placed to make the leap into the business side with the passage of the 2018 Farm Bill.

in his hands a bottle inside a box of cornbread hemp usda certified organic

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WB: What was your course to the plant?


JH: I avoided the plant in high school. While studying abroad, I turned 19 in Amsterdam. After that, things weren’t the exact same.

WB: Do you have a coach? Who is it?


JH: In 2018, I profiled Trey Zoeller of Jefferson’s Bourbon for Business Owner Publication He’s the mad scientist behind Jefferson’s Ocean, which is bourbon aged at sea. In the course of interviewing him, I discovered how he interrupted the bourbon industry with a brand-new method of thinking that connected with the marketplace in surprising ways. He’s a good example who taught me how to participate in company by fixing problems in imaginative methods.

Putting   lotion onto the hands

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Photo Courtesy: Cornbread Hemp

WB: Why Cornbread Hemp? Cornbread Hemp brings the Kentucky marijuana customs of the Cornbread Mafia into the light of day by dropping the “mafia” and adding Kentucky-grown hemp items made to the requirements of the USDA licensed natural program. Through the Cornbread story, we developed a brand story that stretches back to the first Kentucky hemp crop in1775 In this method, we have access to a brand story that more closely looks like a tradition bourbon brand than a fly-by-night CBD business.

WB: How do you make your cornbread? Do you use Anson Mills grains?

JH: If we’re talking cornbread, I constantly begin with a corn-only, gluten-free batter. Maybe I mix a can of creamed corn therein, because why not? I put the batter into a preheated cast-iron skillet covered with bacon grease. Once the bottom crust is set, before putting the skillet back into the oven, I drop another stick of butter in there. For dessert cornbread, I dollop in spoonfuls of blackberry protects. The key is getting the frying pan cigarette smoking hot before pouring in the batter to set the bottom crust. Once you’ve mastered that part, you can improvise in a lot of interesting ways.

( Ohhhh, creamed corn …)

Jim out in the field.

Cornbread Hemp co-founder Jim Higdon in a field of Kentucky hemp flowers.

Image Courtesy: Cornbread Hemp

WB: What is your 6 and twelve-month strategy?


JH: We are currently in a fundraising round on Wefunder, almost midway to our goal of raising $400 K. In the next couple of months, we will release this capital through digital marketing channels to continue our nationwide reach, in addition to introducing brand-new products into our lineup like USDA natural complete spectrum vegan CBD gummies.

WB: What markets do you wish to permeate?


JH: Cornbread Hemp is perfectly placed to be the market leader from Chicago to Atlanta. As we grow this year, our region is the lower Midwest and upper South that stretches from Chicago to Atlanta, including Indianapolis, Cincinnati, and Nashville. To our understanding, we are the only brand name to offer USDA certified natural CBD products within 300 miles of Chicago. The Second City is a high top priority for us.

WB: What challenges do you deal with?


JH: Like all CBD brand names, our primary challenge is the saturated environment we find ourselves because is an outcome of a lack of FDA policies, which keeps major retailers on the sidelines. This absence of guidelines likewise develops an aggravating mosaic of compliance as specific states step up to fill the void, however not in any unified method.

WB: How do you anticipate eliminating those barriers?

JH: The FDA will release policies when it does.

WB: Stigmas about weed?

JH: All the items at Cornbread Hemp are full spectrum, which means they include a legal dosage of not more than 0.3%THC. While that’s not quite, studies show that it plays an extremely essential function in the entourage impact. Our company believe the added THC helps the CBD items act better in the body. One obstacle we continue to face is that many of our potential customers are obstructed from attempting complete spectrum hemp products since of work environment drug testing, although full spectrum CBD items are completely legal. This is just among the remaining preconceptions about marijuana that we have to resolve together.

WB: Do you have a preferred food memory from youth?

JH: I must have still been in first grade when my mom baked a cake for our Catholic parish turkey social in November. I spent my money at the cake wheel to recover the cake that my mother had made: a lemon poppy seed bundt cake with a drizzle icing. Why would I let another person win the cake that my mother made? It was scrumptious.

WB: Do you prepare? If so, have you ever prepared your grandparents dishes?

JH: I barbecue steaks like my grandfather taught me: do not flip a steak till the juice begins to poke out of the top.

WB: Do you have a favorite dining establishment (pre-covid-19) where is it? Kind of food?

JH: When visitors come to Louisville, I take them to Hammerheads. Located inside the basement of a home on a property block of Germantown, it was a speakeasy throughout Restriction and then a neighborhood bar for decades up until it became Hammerheads about 10 years earlier. Parking is a headache and the headroom in the dining area is dodgy for tall people. It’s the sort of location you know that every dollar you’re spending is on the food and not the design. I recommend the smoked duck tacos and lamb ribs.

WB: What is your enthusiasm?

JH: I am a writer who is devoted to advising all Americans, however especially females over 45, that hemp has always been a part of American culture, and that the 50 years of the Drug War was a distortion of our real relationship with the plant.

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