Born just outside the Yosemite Valley in Sonora, CA between farm country and the woods Carla is a wildcrafter of the “organic” variety. Her childhood was dotted with periods where the family packed up, relinquished the home, and went into the woods for months at a time, shaping who she was. She is an Office Administrator, a Photographer, a modest Carpenter, a painter of the oil variety, a soap maker / amateur apothecary, and a Sous Chef. Her passion for the outdoors can only be rivaled by a love of food and natural medicine.
She was introduced to cannabis at age 8 to mitigate severe ADHD and learned young to lean heavily on THC for focus. Graduating high school at 15, she set out for her first sojourn to the wilderness, endeavoring to earn her first certification from a local business college while roughing it on the banks of the South Fork of the Lewis River. Her early educational success could easily be attributed to the introduction of THC to inhibit ADHD however, it was a Hyperemesis Gravidarium diagnosis that sparked a fascination for the diversity of medical cannabis. She was granted her first medical license for cannabis “For the duration of (her) pregnancy” after 3 hospitalizations for IV fluids in a 2-month period. As of 1998, the recommended mode of delivery for THC was Marinol suppositories… this prompted the beginning of her closet cultivation period. Those novice attempts at cultivation resulted in three healthy full-term pregnancies and her three beautiful children. By 2005, while a single mother of three, she assumed the positions of CFO at Asquith and Associates, Inc. and Operations Manager of the Soap division. While performing as O.M., her products were being offered in exclusive locales such as the Bernardus Lodge in Carmel Valley and The Ahwahnee Hotel in Yosemite Valley.
In 2012 she made the decision to go back to school while she freelanced as photographer and graphics designer. Enjoying some success, her graphics design for a MaxCore Fitness, Ltd package was hitting the shelves when she was diagnosed with cervical cancer. She rolled with the punches, diving deep into what was available about medical cannabis. She took on 4 “patients” and built a 3-room basement facility where she cultivated Jack Herrer and within 1 year was producing her first batches of BHO. Meeting Chef Sebastian Carosi in 2015 she was polarized by his experience and depth of knowledge in all things edible, Shaker apothecary, and the Farm-to-Fork movement. His experience and her knowledge coupled with their shared passions for all things cannabis and mushroom, wildcrafting, foraging, and food, culminated in their advancement in cannabis food and medicine. Today her photography has been featured in High Times Magazine, Maximum Yield Magazine, The Green Greek Magazine, Weed World Magazine, Sensi Magazine, Gram Magazine, and The Willamette Weekly. The time spent indoors during the COVID pandemic has inspired her to revisit her lost love of all things apothecary, developing a cannabis soap and body line she would like to release sometime in 2022. She has committed to full immersion into the lost science of psilocybin therapy. Developing a micro dose capsule being used to treat a wide variety of psychological malaise ranging from depression and alcoholism to sleeping disorders. In 2021 she and Chef Sebastian Carosi founded their outdoor adventure society, Camp Ruderalis. She means to put her money where her mouth is and change the face of cannabis. Providing outdoor experiences with cannabis that foster health, wellness, and continued education. While Chef Sebastian Carosi has decades of experience in hospitality and entertainment, she will be cutting her teeth this year as Director and Camp Counselor at The Autoflower Cup 2021.
A farm raised old-school culinary professional with over twenty-five years in the restaurant and hospitality industry, a pioneer in the countries farm-to-fork movement. Originally from Providence, Rhode Island and the neighborhood of Federal Hill where the mafia ran red sauce pasta houses of Little Italy are the norm. Chef Carosi earned his culinary and hospitality degree from Western Culinary Institute in the lush green city of Portland, Oregon. He did several apprenticeships in Sardinia, Italy at his family’s agritourismo. He is one of only three trained shaker chefs left in the world and has cooked from coast to coast and several countries outside of the United States. He has operated the entire spectrum of food service facilities, from multimillion dollar mega resorts to thriving intimate neighborhood eateries. Always with a direct link to every local food source and farmer that can feasibly supply his needs. Chef Carosi is an avid Pacific Northwest forager and wildcrafter, living off the grid for several months each year in the foothills of Mount St. Helens where he forages a large portion of his diet. These wild edibles are also expressed throughout his hyper-seasonal and locally driven menus and recipes. Cooking with cannabis and eating the devil’s lettuce since the early 90's, Chef Carosi is well known for contributing recipes and full-spectrum cannabis education combining his extensive local farmed and foraged food knowledge with the world of culinary cannabis. Always looking to further his cannabis education Chef Carosi currently holds a Fundamentals of Cannabis certificate from Green Flower Media, certificate #185363.
He regularly shares his expertise with the public in the form of private cannabis dinners, providing full-spectrum cannabis culinary demonstrations at conferences and expos, educating on responsible diabetes control through cannabis and the health and nutritional benefits of regularly consuming raw cannabis. He shares his production and management expertise with the cannabis industry by providing product research and development, cannabis production kitchen design and upfits, production kitchen staff training, standardized recipe development, terpene fortification, dosage calculations and formulas, production schedules and staffing needs, and production equipment training. He regularly participates in judging a number of cannabis industry competitions such as the 2019 Autoflower Cup, the 2019 High Times Cannabis Cup Seattle, the 2020 Cultivation Classic, the 2019 and 2020 High Times Cannabis Cup Oregon, and the 2020 Taste of Texas Hemp Cup.
You can read his “Cooking with Cannabis” column regularly in the pages of Maximum Yield Magazine, Weed World Magazine, Green Greeks Magazine, and Happy Munkey Magazine here in the US, Canada, and throughout the world. Or you can find his chronic cannabis creations in the pages of High Times Magazine, Merry Jane, The Bluntness, Sensi Magazine, Cannabis Magazine, Herbage Magazine, Tokewell Magazine, Cannabis Cooking Magazine, Marijuana Ventures Magazine, Civilized, Soft Secrets, The Clever Root, and Stoned Daily. You can find him doing full-spectrum cannabis culinary demonstrations on High Times Magazine’s Virtual 420, Chronic Relief Virtual 420, on Dabstars, on Kush.com, at The Hemp and Health Expo, at The Autoflower Cup, on the Autoflower Show, at The Hemp and Cannabis Fair, the RadExpo, The Oregon Growers Cup, Hemp and Hops, at the Texas Hemp Convention and the Oregon Hemp Convention. He freely shares his recipes and his continuing education in cannabis on Instagram.