Tony Miller

00:04

Hello, my name is Tony Miller and Five Harvest Monday or next Monday. My role here at the Big Chicken Farm is the cultivation manager, operations manager and co-owner. So we’re currently in Grow Room five, but there are 10 identical rooms to what you see here. So total flowering square footage of the facility with all 10 rooms, a little over 50,000 [00:00:30] square feet.

Olivia Belcher

00:31

My name is Olivia Belcher. I am the marketing director here, baked Chicken Farm, and you could cut me off if I start rambling. So the baked chicken farm, the facility itself is an old Land O’Lakes Chicken Egg Farm.

Tony Miller

00:44

There were 3 million chickens here is what I was told up until the mid nineties. The business closed down and basically the facility sat empty for 30 years

Olivia Belcher

00:54

And then after that it was sold to us and we decided to pay homage to what this land [00:01:00] and what this facility did. So we called it the Baked Chicken Farm

Tony Miller

01:04

And it’s tooken us three and a half years to get to where we’re at today, about two years of straight construction, and we’ve been growing now for 15 or 16 months total. Welcome to the Baked Chicken Farm. We love having people out here and giving tours and showing what the baked chicken farm’s about. So let me give you guys a tour. So this is our 10,000 square foot bedroom [00:01:30] that houses all of the baby plants and the mothers and everything starts in here. So this is the hallway with the 10 flower rooms, five on the left hand side, five on the right hand side. The trenches that are here, row, row, row. All five of these rows was for the chickens. So we had to come up with a way of covering this trench and we did it via building five foot custom tables that filled the trench and left the walkways between them.

Tony Miller

01:58

This was outdoors, so [00:02:00] we enclosed all of this. We poured the concrete slab here, so this is the separation between the Grove Facility production on that side and manufacturing on this site. The double barrel and everything is running here at 40 degrees to preserve Trichome production. So this is the canning machine, so this is the N two can. So this does a nitrogen displacement and then seals the can to preserve terpenes two. So you can see against the back wall over there as the final stages of distillation. [00:02:30] We batch mix pasteurize and then can our cocktails right here on site with the canner. And this is distillate infusion, correct? A hundred milligram. A hundred milligram. Okay, very cool. Later I want to get onto the Royal. With the Decarboxylated Live Rosin, the plants would actually get harvested down in those rooms and rolled down here on tables and into here, which is our drying [00:03:00] room. The Roll Pro machine is in this room and only the machine that’s in this room because it likes the humidity. Right now it is low because the plants are not in here. So of course the pre-roll category is the number one category in dispensary is short of flour or sometimes it’s even beating out the flower sales. I myself am not a big fan of cones, so when we saw the Blackbird machine rolling cigarette style joints, it was a game [00:03:30] changer for us and we were like, Hey, this is innovative. We have enough tape that one take. So

Luis Luna

03:35

One take say, where should we practice? Okay. I’m Luis Luna. I’m Oliver Miller, so I’m a RollPro technician. Basically just roll pre-rolls all day.

Oliver Miller

03:47

Yep.

Luis Luna

03:48

Yeah, we roll the best joints in the southwest right here first. The crutches, the size, depending on what you want grams or has the crutches will go in

Oliver Miller

03:58

Here. We’ve been running this [00:04:00] thing for one year now,

Luis Luna

04:01

So right here it’s how many pre-rolls we’ve rolled throughout the whole time we’ve had it, and right now we’re at 354,000. The weed after it’s been grinded up and then we’ll dump it in this tray

Oliver Miller

04:13

It’s a totally different style of joint. It’s not just a packed cone with shake, it’s actual rolled button because it’s filling the way in the tray, it’s rolling the paper out.

Tony Miller

04:24

The ease of just opening the door and putting a bobin in it instead of bringing in boxes and boxes of pre-roll [00:04:30] cones was definitely an amazing feature of the Roll Pro.

Olivia Belcher

04:35

Our pre-rolls do great. Everyone who’s smoked one or bought one, it just raves about it. And we really, really love having the technology because they’re so unique.

Tony Miller

04:44

We are steadily climbing at anywhere from eight to 15% monthly increase in sales on pre-rolls category alone.

Olivia Belcher

04:53

Every day we’re collaborating and we’re working to create new things and better things. Really, [00:05:00] in my eyes, the sky’s the limit with us

Tony Miller

05:02

We are continuing to grow on a daily basis, and that’s exactly what we came to this market to do. Bringing role pros right along with us and cranking out quality. Pre-rolls is a huge part of our game, and you guys will be there with us the whole way.