The Clever Root

Spring 2018

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8 0 | t h e c l e v e r r o o t THE RESPONSIBLE CONSUMPTION of alcohol is a topic deeply engrained in our cultural psyche. Parents have serious conversations with teenage children, institutions mandate policies, and every bar, restaurantm and grocery store in the country has standards in place designed to encourage the safe and responsible consumption of wine and whiskey alike. But what about that other "w," weed? What does responsible cannabis consumption look like in a country where consumers have more access to potent strains than ever before? That's exactly the question Andrew Mieure of Top Shelf Budtending seeks to answer with the SCORE Certification program he created alongside Colorado-based Irie Weddings and Events part- ners Bec Koop and Madlyne Kelly. "We felt it was necessary to bring the conversation around social consumption education to a mainstream audience," explains Mieure. As states like Colorado put in place legislation designed to create public consumption spaces, the parallels between the hospitality industry and the cannabis are becoming increasingly clear. "As time moves on, I see consumption spaces moving toward the bar and liquor store model," says Mieure. CANNABIS CONSUMPTION AS THE CANNABIS INDUSTRY EVOLVES, SCORE CERTIFICATION AIMS TO BRING RESPONSIBLE CANNABIS CONSUMPTION TO THE TABLE by Rachel Burkons The future of onsite cannabis consumption: All glass pieces are sanitized between use, and hygienically handled by a certified budtender with latex gloves. Hospitality HIGH

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