by Mike Sheehan
Our February Program brought in a diverse group of attendees who were interested in learning about some of the behind the scenes information relating to planning, permitting, design, construction and the operation of a cannabis facility.
James McMahon, and attorney and cannabis business consultant, shared with us some of his experiences working in Massachusetts for the cannabis industry over the last 5 years. What better qualification, then to have on your resume “The East Coast brand manager for Tommy Chongs Cannabis THC Products. Jim was well versed in his detailed explanation of the challenges of planning and permitting for a cannabis facility.
Neil Dixon, RA, CSI Emeritus and founder of Dixon Salo Architects in Worcester, spoke about a recent project he designed for a cannabis firm located in North Brookfield Ma. Among the many design features specific to a Cannabis Facility, Neil explained to the group some of the highlights such as; The Dressing Room (employees must change clothing before entering the grow floor), The Carbon Filtration System (to eliminate odors emitted from the plant), how waste is stored and hauled away, the use of Styrofoam building panels and level concrete floors to name a few. Finally, a great deal of emphasis to the success of growing the plants is a sophisticated HVAC System, as humidity and temperature must be within specific ranges.
Matt Parker, a cannabis grow consultant and expert in the field, is currently working with Bostica on a cultivation facility in Lynn. Matt gave us a peek at how the grow process looks on the inside. There is a sense of tight security and a dedication to the protection of the plants from contamination. Employees change clothes, and walk through “Air Showers” before entering the cultivation area. Mature plants are cloned to create baby plants which are housed in a nursery. Once plants flower, they are trimmed, dried and the final product would be stored in a vault area. Once the plant flowers, its life ends and it is disposed of.
The subject matter and speakers were professional and very informative. As always, Leos delivered with satisfying food and drink.