I’m 26 years old, and have been cooking since grade school. After Graduating I went right into the military. Serving over 4 years on Fort Bragg, North Carolina. Also being the primary kitchen were I got most of my culinary experience. Being known for my creativeness and my work ethic I was chosen to be a member of the 2015 82nd Airborne culinary team. That same year our team won the D.O.D Philip A. Connelly. Getting out of the military I moved back to my hometown in Maryland. After dealing with several cannabis related expungements, I decided to relocate to Portland in search of better opportunities and a fresh start. Sense moving here I’ve done everything from bud tending to being a judge in the 2019 Oregons Hightimes Cannabis cup. I’m currently a grower and photographer for Spring Water Ranch and Elephant Farms.
Lisa Joy McDaniel Peterson
After spending the first decade of my life in the nation’s capital, I moved to the Dallas area. I graduated from Sam Houston High School in Arlington, Texas. I went on to Kansas State University to study Communications and Marketing. Along the way, I worked in productions for a few radio stations. After my kids were born, my wife and I moved to Canada to be closer to her family. There I worked for a seed store that focused on cannabis seeds and other hard to find seeds from around the world. I have seen drastic changes in the industry over the last 15 years. I’ve worked with people in all aspects, from seeds to growing to edibles. After moving to Oregon, I attended OCCI to become a chef and began focusing on making edibles. Prior to the changes in legislation, I was an OMMP patient and helped other patients access medicine that fit their needs. I created a disposable vapor pen and start working for a dispensary after legalization. There I have worked with sales, graphic design and marketing, vendor acquisition and purchasing. In my free time, I’ve coached youth and seventh grade football and basketball for several years. I also make edibles and design shirts for my own company, The Herb Co-op & West Coast Puffin.
Born-and-raised Portlander Holly Brooks is a culinary connoisseur, super-smeller, terp lover, and flavor chaser of the Pacific Northwest. Holly’s love of chill vibes, community, and rock n’ roll gives her cooking a flavor that few can beat.
A long-time cannabis fan, her preferences for fresh, vibrant terpene profiles and an organic, smooth smoke are reflected in the flavors of her ingredient selection. She’s worked as a personal chef, in popular brunch cafés, burger joints, and elaborate seafood restaurants. As Portland grows from small town to big city, Holly has grown as a chef and a passionate creative when it comes to edible infusions and getting her city to chill out!
When she’s not spending time working for some of the most popular tourist pit stops in town, she’s out on the scene making music, hiking through Oregon’s lush wild, or enjoying a good cup of coffee with her plants at home.