Resolving Problems In Imaginative Ways: Jim Higdon, Co-Founder Of Cornbread Hemp

Resolving Problems In Imaginative 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 bourbon!

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

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WB: What brought you to the hemp business?

JH: My hometown, in addition to being at the heart of Kentucky bourbon culture, also occurred to be the head office for an outlaw band of marijuana growers known as the Cornbread Mafia. In Between 1985 and 1989, seventy males from main Kentucky were arrested on 30 farms in 10 specifies with what the authorities stated was 200 lots of marijuana. I disappeared to school to end up being an author, initially to Brown and after that to the Columbia University Graduate School of Journalism. I then returned house to write the definitive story on the Cornbread Mafia as a narrative nonfiction book. From the book’s success, I ended up being a journalist covering marijuana policy for POLITICO, the Washington Post, and other outlets. That work led me to the chance to release Cornbread Hemp.

WB: Why a Marijuana product?


JH: My career course led me straight to this moment. Because of my book-writing background and my reputation as a marijuana reporter, I was completely placed to make the leap into the business side with the passage of the 2018 Farm Costs.

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

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WB: What was your path to the plant?


JH: I prevented the plant in high school.

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


JH: In 2018, I profiled Trey Zoeller of Jefferson’s Bourbon for Entrepreneur Magazine He’s the mad researcher behind Jefferson’s Ocean, which is bourbon aged at sea. In the course of interviewing him, I learned how he interfered with the bourbon industry with a new method of thinking that connected with the market in unexpected methods. He’s a role model who taught me how to participate in service by resolving issues in imaginative ways.

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WB: Why Cornbread Hemp? Cornbread Hemp brings the Kentucky marijuana traditions of the Cornbread Mafia into the light of day by dropping the “mafia” and adding Kentucky-grown hemp products made to the requirements of the USDA certified organic program. Through the Cornbread story, we produced a brand name narrative 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 legacy bourbon brand than a fly-by-night CBD business.

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

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

( Ohhhh, creamed corn …)

Jim out in the field.

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

Photo Courtesy: Cornbread Hemp

WB: What is your six and twelve-month plan?


JH: We are presently in a fundraising round on Wefunder, almost midway to our objective of raising $400 K. In the next couple of months, we will deploy this capital through digital marketing channels to continue our nationwide reach, in addition to presenting new items into our lineup like USDA organic complete spectrum vegan CBD gummies.

WB: What markets do you wish to permeate?


JH: Cornbread Hemp is completely positioned 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 knowledge, we are the only brand name to offer USDA accredited natural CBD products within 300 miles of Chicago. The Second City is a high priority for us.

WB: What challenges do you face?


JH: Like all CBD brands, our main obstacle is the saturated environment we find ourselves because is an outcome of a lack of FDA policies, which keeps major sellers on the sidelines. This absence of regulations likewise develops an aggravating mosaic of compliance as specific states step up to fill deep space, however not in any unified method.

WB: How do you prepare for removing those obstacles?

JH: The FDA will provide regulations when it does.

WB: Preconceptions about weed?

JH: All the items at Cornbread Hemp are complete spectrum, which means they contain a legal dose of not more than 0.3%THC. One challenge we continue to deal with is that many of our possible consumers are blocked from attempting complete spectrum hemp items due to the fact that of work environment drug testing, even though full spectrum CBD items are completely legal.

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

JH: I must have still remained in very first grade when my mother 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 actually made: a lemon poppy seed bundt cake with a drizzle icing. Why would I let someone else win the cake that my mother made? It was tasty.

WB: Do you prepare? If so, have you ever cooked your grandparents recipes?

JH: I barbecue steaks like my grandpa taught me: do not flip a steak up until the juice starts to poke out of the top.

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

JH: When visitors come to Louisville, I take them to Hammerheads. Located inside the basement of a house on a residential block of Germantown, it was a speakeasy during Restriction and after that a community bar for years up until it became Hammerheads about 10 years earlier. Parking is a problem and the headroom in the dining location is dodgy for high individuals. It’s the sort of location you know that every dollar you’re investing is on the food and not the decoration. I suggest the smoked duck tacos and lamb ribs.

WB: What is your passion?

JH: I am a writer who is devoted to advising all Americans, but particularly ladies over 45, that hemp has always belonged of American culture, which the 50 years of the Drug War was a distortion of our real relationship with the plant. Till the end of The second world war, hemp had been a part of American dominant culture, but the politics surrounding the Vietnam War pressed hemp into the counter-culture. My enthusiasm is to help individuals comprehend that hemp has actually always been with us. With this understanding, individuals can comprehend that utilizing hemp-derived complete spectrum CBD items isn’t dangerous or deviant or naughty, however rather as American as cornbread.

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