By The Budding Report | Via Facebook
On this week’s episode of The Budding Report, we are joined by Adam Trenk of Rose Law Group and Chef Sebastian Carosi.
The guests join our hosts Charles Horton, Melissa Nasits, Christian Shaw, MD, PhD, and Chris Perri as we discuss a Texas judge blocking the Texas Department of State Health Services ban on smokable hemp as well as the USDA’s ruling looming, prompting a ramp up of pressure from the industry for changes or delaying of the ruling.
Adam M. Trenk practices law in the areas of cannabis and hemp regulation, public policy, zoning, aviation, equine, and business. He also works as a strategist consulting across multiple industries on matters of government relations and corporate development. Adam is a Rose Law Group partner and director of the firm’s Cannabis, Hemp, and Equine Law Departments. Drawing on his experience helping maximize the productivity of agricultural operations, Adam has positioned Rose Law Group’s Hemp Law Department as the premier hemp practice in Arizona. Under Adam’s direction, the Hemp Law Department has worked closely with the Department of Agriculture to formulate the rules that govern the state’s new and growing hemp industry.
Chef Sebastian Carosi is a farm raised old-school culinary professional with over twenty-five years in the restaurant and hospitality industry. A pioneer in the country’s Farm-2-Fork movement and originally from Providence, Rhode Island, he is up on Federal Hill and the pasta houses of Little Italy. Chef Carosi earned his culinary and hospitality degree from Western Culinary Institute in the lush green city of Portland, Oregon. He did several apprenticeships in Sardinia, Italy at his family’s agriturismo and is one of three trained Shaker Chefs left in the world. He has cooked from coast to coast and several countries outside of the United States and has operated in the entire spectrum of food service facilities. From multimillion-dollar mega resorts to thriving intimate neighborhood eateries, he always has a direct link to every local food source and farmer that can feasibly supply his needs of the time.
