Is There a Tipping Point?

I go by a method that I've kind of dubbed the sedaniel method. As we know as we start to Heat any sort of green sauce or herb we start to brown it and when you look at cannabis Butter if it is a dark green or a dark brown color you can start to see that it's had too much temperature applied to it so there's a lot more science now applied to the extraction process. My extractions are more flavorful than more palatable. They're aromatic, they're really focusing on those those taste and those smells to help achieve the entourage effect through cannabis What are your thoughts about how this will eventually find its way into restaurants? There's gonna be a tipping

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