Part 1 of the Ganjier Guild’s History & Genetics series explores the foundational concepts of cultivar value, terroir, and regional expression in cannabis. This Knowledge Building session lays the groundwork for understanding how geography, growing conditions, and genetics shape the quality and character of cannabis — much like wine and other agricultural products.
Join cannabis and wine expert Jamie Evans for a deep dive into sensory language, beverage pairings, and the intersection of wine culture and cannabis. This Knowledge Building session explores how professional tasting frameworks from the wine world can elevate how we describe, evaluate, and experience cannabis — bringing sophistication and precision to the craft.
This Special Session provides a timely update on cannabis policy and legislation affecting the industry. Topics include Schedule 3 rescheduling, the Farm Bill, and enforcement trends. The Ganjier Guild breaks down what these changes mean for cannabis professionals, cultivators, and advocates navigating the evolving legal landscape.
This Knowledge Building group forum invites the Ganjier Guild community to come together around cannabis and cuisine. The conversation dives into flavor, culture, and experience design — exploring how cannabis can be integrated into food culture with intention and craft. A collaborative, community-driven discussion led by the Guild.
In this Knowledge Building session, culinary expert Alex Scherma explores the art of cannabis-infused cuisine. Topics include infusion techniques, flavor pairings, and how Ganjiering principles apply to the culinary world. Whether you’re a home cook or industry professional, this session offers insight into elevating the cannabis dining experience.
Get to know the people steering the Ganjier Guild. In this All Hands on Deck session, the Guild’s Navigators — the leadership team shaping programs, community, and direction — introduce themselves and share their roles. Learn about the structure guiding the Guild and how leadership shows up to serve its members.