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Energy Efficient and Solar-Powered Mixed Light Cultivation

  • 12 Mar 2019
  • 4:30 PM - 7:30 PM
  • Hop Valley Brewing Tasting Room: 990 West 1st Avenue Eugene, Oregon 97402
  • 28

Registration


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Part of the Efficient Yields event series sponsored by Energy Trust of Oregon. Join us for conversation surrounding best practices for operating lower-cost, lower-carbon greenhouse, mixed light and outdoor grow environments.

Learn how to:

  • Cut your cost of goods sold
  • Improve quality and consistency
  • Maximize utility incentives

With additional support from


Speakers:

  • Shane Kramer, Cannasentials
Known as “Master Grower" at Cannasentials but doesn’t call himself a grower; he calls himself a farmer. This distinction asserts itself in nearly every aspect of his approach to Cannassentials' organic farm, situated near Eugene. Chief among these is Kramer’s outlook on output. “We are not driven primarily by yield,” he confirms. “Our focus is the experience of our customers. What we provide to them is not merely an intoxicant; it’s more like a fine wine – terroir, balance, complexity and structure all come into play.”  Shane is excited to discuss the ins and outs of feeding with plant ferments, composting waste and applying modern technology to ancient techniques. Before Shane was farming cannabis in climate-controlled greenhouses with supplemental lighting and computerized monitoring, he was tossing seeds into his mother’s flower garden. “Budd” is his mother’s maiden name, which he used until recently. 
  • Cassie Cooper, East Fork Cultivars
Born in Santa Cruz, CA, but spent most of her childhood living in Des Moines, IA. At age 14 she moved to Grants Pass, and graduated from Grants Pass High School in 2005. The daughter of two Medical Growers, she has always been involved in cannabis cultivation and has been a medical caregiver and grower since the age of 18. When the legal market formed in 2015 she knew she wanted to be a part of it. She worked on a few farms and finally landed at East Fork Cultivars in the beautiful Illinois Valley. Now, as the Assistant Farm Manager, she spends her days keeping the farm running smoothly, always striving to find new innovative ways to keep costs down and production up. She is extremely passionate about sustainable cultivation practices, producing full spectrum cannabis cultivars, LEAN production principles, and integrated pest management. Cassie takes pride in working at a farm that tries to continually set and raise the standard for what organic regenerative farming can look like in a new emerging industry. In her free time she enjoys spending time with her family and two dogs, hiking, swimming, and attending as many live music events as possible. 
  • Jon Schilling, Fox Hollow Flora
Born in Mesa, Arizona, and moved to Eugene with a passion for cannabis and music. While pursuing cannabis cultivation, Jon completed a bachelors degree from UO, Jazz Studies, Saxophone Performance. Jon has also worked as an arborist, jazz musician and carpenter. Jon loves rafting, spending time with his family and pursuing craft cannabis cultivation while progressing in his understanding and implementation of sustainable, organic farming.
  • Stefani Malott, Phyre Gardens 
  • Chris Uhlig, Ceres Greenhouses
Growing up in Germany and coaching the German National Youth Team in American Football, Chris won the European Championship twice with that team. His coaching experience spilled over into the job world, where he spent nearly 20 years in the software industry. He gathered his experience on three different continents, growing up in Europe, spending 3 years in Hong Kong and arriving in the US in 2006. Chris joined Ceres in an advisory role in 2016 and full time in 2018. During this time Ceres has grown at a pace of over 200% per year. He found his passion in the sustainability aspect and the growth potential in disrupting a stagnant greenhouse market. 
  • Kevin Gooley and Zakir Hakim, Elemental Energy
  • Josh Berger, Energy Trust


Program begins at 5 pm sharp. Complementary beer, wine, soda, and appetizers will be provided.



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