00:44:43 Tom Frei: what bud processing is required to assure it’s safe for use. For example should the buds be frozen, heated or radiated to assure it’s safe. I want to make sure if I wholesale my buds are safe for all uses such as ice cream and other applications 00:45:54 erika: Its a great seller! We are a maple and lavender farm! we make lavender maple syrup and jams. A great value-added item. 00:47:14 Mike Neustrom: Can you open up the picture? 00:50:14 Rick Knapp - Knapp Family Lavender Ranch: But did they use dried or fresh? for the gin 00:50:28 Joseph Downs: what varieties did they end up using? 00:51:49 Randy Cupp: How much do you charge for live or dry bundles 00:53:09 Mike Neustrom: You can use a stainless tea ball, too for infusions. 00:53:30 Debbie-Smokey Cat Lavender: what type of benefit do you see from these collaborations? do these companies put your business on their labels? 00:53:38 Tom Frei: is certified organic important for your culinary customers? 00:54:02 Joanne: Would like to know how much she charged,too. 00:54:33 Wynne Wright: I am not sure what happens to the product once developed - are Trish and TIna wholesalers or are they selling these products in their shops too? 00:57:29 Sherry Palmateer: what quantities are you usually selling to these collaborators? 00:58:22 Conner Orchards: the dark chocolate is better with lavender 01:01:42 Sarah Richards: A typical margin in food biz is 35%, so this sounds very low. 01:03:32 Kristi Stites: What cultivar are they using for the chocolates? 01:04:25 Conner Orchards: We are doing a lavender apple cider. 01:04:36 Trish Uptain: Slight of tongue. I said 3 to 4%. should have been 30-40% sorry. Sarah is correct. 01:05:04 Sarah Richards: Thanks! That makes sense. I’d love to get some maple syrup into my shop. We don’t have it out here naturally. 01:05:50 Conner Orchards: How are people making jams? do you use buds or hydrosol? 01:05:55 Sarah Richards: Buds 01:06:18 Wynne Wright: I infuse water with buds for jam 01:06:53 Sarah Richards: We grind the buds into a fine powder and put it in straight and leave it. For Jellies we do the infusion technique you mentioned. 01:07:53 Mike Neustrom: We use Buena Vista for our lavender chocolate bars. 01:08:43 katie: what cleaning system do you each use for culinary lavender? 01:09:13 Anna Zajac: curious to know how many stems you include in a lavender bundle (like in the pictures) 01:09:14 Sarah Richards: We built our own stripper and cleaner. 01:09:20 Candace at Water Way Farm: Sarah - How do you fine grind it? 01:09:43 Sarah Richards: I have an awesome commercial blender. It does it evenly and quickly. 01:09:49 Trish Uptain: Ferrell seed cleaner - specifically set up for lavender buds. Use manufacturer's settings. 01:10:13 Sarah Richards: Do you have a website for the Ferrell seed cleaner? I’m wanting to see it. 01:10:43 Wynne Wright: Mike is that a local chocholetier or a national co? 01:10:53 Trish Uptain: I'll do. I can send it to you later. Not in front of me. I'll be in touch with you. 01:11:06 katie: Has anyone had a lavender coffee blend made? 01:12:28 Mike Neustrom: Yes, I did a lavender coffee that was done by a guy in Virginia. He had worked with Julie Haushalter, and he insisted on me testing my lavender before he'd work with it. It was expensive and not a big seller for me, so I stopped. 01:13:15 Sarah Richards: I haven’t had success with a coffee blend, but making coffee with my lavender extract and cream is awesome. 01:13:59 Trish Uptain: Extract is a great idea. 01:14:06 Mike Neustrom: We use a wine cooler. 01:14:33 Sarah Richards: Great idea! Wine cooler for selling cool products! I’m on it! 01:15:22 Rick Knapp - Knapp Family Lavender Ranch: Is Lavender extract the same as a Lavender simple syrup? 01:15:43 Sarah Richards: No. Extract is like vanilla. 01:16:05 Mike Neustrom: Sarah, talk about your extracts. 01:16:12 sarah barrett: Sarah, do you infuse vodka with lavender buds? 01:16:18 Sarah Richards: Yes. 01:16:26 Mike Neustrom: Sarah, also your baking mixes 01:16:30 sarah barrett: What a great idea! Thank you! 01:16:48 Rick Knapp - Knapp Family Lavender Ranch: I've infused Vodka and developed a Drink called a Lavender Mule. 01:17:07 Rick Knapp - Knapp Family Lavender Ranch: Very popular. 01:17:18 Sarah Richards: Yum! What’s in it? 01:18:02 Rick Knapp - Knapp Family Lavender Ranch: Lavender Vodka, Ginger Ale, Lime juice 01:18:04 Wynne Wright: how many people have commercial kitchens? 01:18:25 katie: with the cider did you add a lavender simple syrup to it? 01:18:32 Conner Orchards: hydrosol 01:19:56 katie: was the flavor good with the coffee? 01:20:07 Wynne Wright: my cider has infused buds - only about a cup or so per 50 gallons 01:21:24 katie: what farm is Sarah from? 01:22:09 Sarah Richards: I’ve got Lavender Wind Farm 01:22:12 Conner Orchards: folgate 01:22:21 Sherry Palmateer: has anyone tried with a local winery? 01:22:38 erika: We have a local winery making a white wine with our lavender 01:23:28 Sarah Richards: How much hydrosol do you use when you formulate your jams and jellies? 01:24:06 Brittingham: just to clarify, put culinary lavender in the still and then us the hydrosol for culinary needs? 01:24:57 katie: Hi Sarah this is Katie Davis with mountain view lavender farm in pa. I spoke with you on the phone earlier this year about spending the night in your rv. 01:25:02 Sarah Richards: Thanks 01:27:46 Sater: Erika, does the winery use a lot of buds? 01:28:11 Brittingham: how much lavender did you need to send in for 50 chocolate bars? 01:29:15 kat: how many lavender plant do you have? 01:29:25 Pat: Erica do you know what variety of white grape is used in the lavender wine 01:29:35 erika: No I usually sell them about 2 lbs a year 01:30:16 erika: Its cayuga grape 01:31:32 Conner Orchards: they do that with vanilla 01:32:12 katie: how many years after starting your farms did you venture into culinary lavender? 01:32:28 Candace at Water Way Farm: Kits are suggested to us from the department of health. 01:32:34 Rick Knapp - Knapp Family Lavender Ranch: Are you using extract and essential oil the same? 01:32:39 Sarah Richards: I started right away, it was a new thing back then. 01:32:52 Conner Orchards: pretty quick after we had product we moved into culinary 01:32:58 Sarah Richards: No, Extract and Essential Oil is not the same thing. 01:33:35 Wynne Wright: extract is mostly alcohol 01:33:39 Lee Ann Nielsen: In Palisade CO, we have many wineries and lavender farms. Two wineries have been making lavender wine for years. One does a sweet one with Reisling. The other does a dry one with Sauv Blanc and Viognier. I don't know for sure who the lav farmer is... 01:34:03 Wendy: WE do sell lavender extract kits here at Hope Hill Lavender Farm. I apologize I did not hear who asked that question. They do sell okay for us. 01:35:15 Pat: having taken the Lav 101 class when it came out, there are parts I would like to review. Is there a way to review that class? 01:35:46 Wynne Wright: Thanks Wendy - I was asking about it. I will have to check out your shop again to see your extract. Is it just the bottle with sprigs inside? 01:37:08 Wynne Wright: thanks to all for your input 01:37:11 Melissa Biagiotti: thank you 01:37:14 Sarah Richards: Thank you! Great time! 01:37:15 Anna Zajac: Thanks everyone. this was fun. 01:37:16 Sater: this was great 01:37:18 Candace at Water Way Farm: Thank you great ideas! 01:37:18 kimberlyenglish: Thank you! 01:37:19 sarah barrett: This has been great! Thank you all! 01:37:23 Scott and Cathy Smith: Thank you! 01:37:25 Anna Zajac: next time we need to bring lav infused beverages 01:37:31 kat: thank you 01:37:32 Wood Lily's: Thank you! 01:37:33 Kristi Stites: Thank you!!!! 01:37:41 erika: Thnaks