Adjwoa “Adgy” Hogue, Founder of Ash & Nectar – Interview Series

One of the most compelling outcomes of the 2018 Farm Bill and the federal descheduling of hemp is the economic runway it created for businesses in states that are still far from legalizing adult-use cannabis. Texas is a prime example. Despite its conservative landscape, the state boasts a massive agricultural economy where prominent leaders like Agriculture Commissioner Sid Miller actively support hemp’s potential. As a result, Texas has emerged as a major hub for hemp-derived products—particularly the booming hemp-infused beverage sector.

To get a closer look at the Texas market, the rise of cannabinoid beverages, and how standard ServSafe food safety guidelines can be seamlessly integrated into hemp production, Mycannabis.com sat down with Adjwoa “Adgy” Hogue, founder of Ash & Nectar.

What were the most useful courses you took while attending the University of Arkansas at Pine Bluff? How did those courses become beneficial throughout your career?

At the University of Arkansas at Pine Bluff, I majored in Fisheries Biology and Aquaculture, a field that provided me with a strong scientific foundation and taught me to think critically about living systems. Two of the most impactful courses I took were Ichthyology, the scientific study of fish, and Organic Chemistry. Ichthyology taught me about taxonomy, scientific classification, anatomy, and how organisms are related, while Organic Chemistry helped me understand the structure and behavior of compounds. I will admit, Organic Chemistry was definitely not my favorite class—I think I earned a C, and I was very happy to get it! But despite the struggle, I learned a tremendous amount. Looking back, both courses strengthened my analytical and scientific thinking skills, which I still use today in the cannabis and hemp industry.

Later, while earning my Master of Professional Studies in the Business of Cannabis, one of my most influential courses was Cannabis Cultivation. The class taught me the fundamentals of growing cannabis, including plant life cycles, cultivation techniques, and the differences between male and female plants. One of my favorite experiences was connecting my undergraduate and graduate studies through a research presentation on aquaponics—the integration of aquaculture (raising fish) and cannabis cultivation. My background in fisheries and aquaculture allowed me to explore how fish waste can provide nutrients for plant growth in a sustainable, closed-loop system. It was a unique opportunity to combine two fields that many people would never expect to go together, and it showed me how science, agriculture, and innovation can intersect in meaningful ways.

While serving as an Environmental Specialist for the City of Richardson, what were some of your regular duties? How did that role give you a better understanding of sanitation and environmental safety in general?

As an Environmental Specialist, I was basically a health inspector. I started my career in Harris County, Houston, where I conducted late-night inspections of restaurants, bars, and other establishments serving food after 8:00 p.m. After Hurricane Harvey, I joined the City of Richardson, where I specialized in food trucks and food safety. In addition to inspections, I was involved in emergency preparedness efforts, helping the city respond to public health concerns such as COVID-19, severe weather events, and other emergencies that could impact the community.

This role gave me a much deeper understanding of the connection between sanitation, food safety, and public health. Whether it was making sure food was handled safely, helping businesses stay compliant, or preparing for emergencies, I saw firsthand how important prevention is. It taught me that protecting public health often happens behind the scenes, but it has a major impact on the safety and well-being of the community.

From your own experience, why are the courses that you instruct with ServSafe so very important for food safety and sanitation? How do you change your teaching based on the courses that you’re instructing?

Teaching ServSafe classes is probably one of my favorite things to do because you can actually see people learning in real time. There is always a moment in class when someone is shocked by a food safety fact or realizes they’ve been doing something incorrectly for years. Since we all eat food every day, the information is relevant and easy for people to connect with.

I also believe that people learn differently, so I adjust my teaching style based on who I’m teaching. Some students have years of industry experience, while others are brand new to food service. Some may have a college background, while others learn best through hands-on examples and real-life scenarios. My goal is to meet people where they are and make sure, they truly understand the material, not just pass the exam.

ServSafe training is so important because it helps protect public health. Many of the people I teach work in our favorite restaurants, schools, hospitals, and hotels. When food safety is done correctly, people stay healthy. When it’s not, foodborne illness outbreaks can affect entire communities. That’s why I take food safety education seriously and enjoy helping others understand its importance.

What inspired you to enter this new and exciting space and create Ash & Nectar? How had hemp and cannabis products played a role in your life before?

My journey into the cannabis industry started during the COVID-19 pandemic. At the time, I had resigned from my job, and like many people, I was dealing with a lot of uncertainty and anxiety. No one knew what would happen next, whether businesses would stay open, or what the future would look like. I needed something to help me relax and manage the stress. Since I loved baking, someone suggested I try making edibles. I did, and I quickly realized that I enjoyed the experience and the way cannabis made me feel when consumed responsibly.

As my interest grew, I became curious about the business side of the industry. Initially, I thought owning a dispensary was my ultimate goal, but after earning my master’s degree in the Business of Cannabis, I realized the industry is much bigger than dispensaries. There are opportunities in cultivation, manufacturing, testing, product development, compliance, and more.

What ultimately inspired me to create Ash & Nectar was my own experience as a consumer. I experimented with different ways to consume cannabis and realized I’m definitely an edible girl. When cannabis beverages became popular, I enjoyed them, but many were high in calories, didn’t taste great, or required me to drink an entire bottle before feeling any effects. Honestly, there were times when I was disappointed after finishing a whole drink and feeling nothing at all.

While pregnant and thinking about my postpartum wellness journey, I began imagining a product that combined the benefits of hydration and cannabis in a way that fit my lifestyle. That idea became Ash & Nectar—a wellness brand focused on creating innovative products that blend cannabinoids, hydration, and self-care. For me, cannabis has been a tool for relaxation, stress management, and overall well-being, and I wanted to create products that help others enjoy those benefits in a thoughtful and approachable way.

What products will Ash & Nectar be creating, and what is going into the production processes for those product lines?

Ash & Nectar is a wellness brand focused on creating innovative hemp-derived THC products that fit seamlessly into everyday life. Our first product is Daybreak, a nano THC-infused electrolyte drink mix in a convenient stick pack.

One of our biggest focuses is discretion. Although cannabis has become more accepted in many places, there is still a stigma attached to it. Many consumers are professionals, parents, business owners, or people working in corporate environments who value privacy and don’t necessarily want everyone knowing how they choose to unwind or practice self-care. We create products that are easy to use, discreet, and fit naturally into everyday routines without the smell, smoke, or attention that some traditional methods of consumption can bring.

Creating these products involves much more than simply putting THC into a package. Every product goes through formulation, ingredient sourcing, compliance reviews, third-party lab testing, packaging development, and manufacturing. My background in food safety has been incredibly valuable throughout this process because quality, consistency, and consumer safety are central to every decision we make. Our goal is to create products that people can feel confident using while helping normalize responsible cannabis consumption as part of a balanced lifestyle.

Given the state’s very strong agricultural backbone, why do you feel like Texas has such potential to be a major producer of hemp production and manufacturing? How can Texas fully take advantage of that opportunity and reach that potential?

Texas is already a powerhouse when it comes to agriculture, so it makes perfect sense that we have the potential to be a leader in hemp production and manufacturing as well. We have the farmland, the climate, the infrastructure, and the entrepreneurial spirit needed to build a thriving industry. In fact, the Texas hemp industry is already the largest in the country, generating an estimated $5.5 billion in annual sales and contributing more than $10 billion in economic impact to the state’s economy.

To fully reach that potential, we need continued support and understanding from policymakers. Hemp is more than just a crop—it’s an economic opportunity. It has the potential to create jobs, support farmers, drive manufacturing, generate tax revenue, and help small businesses thrive. The real opportunity isn’t just growing hemp; it’s processing it, manufacturing products from it, and building entire industries around it right here in Texas.

As a proud Texan and hemp entrepreneur, I believe the future is incredibly bright. If we continue educating the public and our elected officials about the benefits of hemp, Texas can become the national leader in hemp production, manufacturing, innovation, and job creation.

Currently, what are the biggest roadblocks preventing aspiring Texas hemp business owners and farmers from fully reaching that potential? Are they primarily from the Abbott administration, or are there other factors at play?

I believe the biggest roadblock facing Texas hemp entrepreneurs and farmers is policy uncertainty. It’s difficult to build a business, invest capital, hire employees, or plant crops when you’re not sure what the regulatory landscape will look like in the future. The hemp industry has tremendous potential, but businesses need stability and clear rules in order to grow.

Another challenge is the negative stigma and lack of education surrounding hemp. Many people still don’t understand the difference between hemp and marijuana, which can lead to misconceptions about the industry. 

The reality is that politics can be complicated, and sometimes it’s hard to know who truly supports the hemp industry in the long term because priorities can shift from election cycle to election cycle. While some policymakers, such as Agriculture Commissioner Sid Miller, have recognized the economic opportunities hemp can create for Texas farmers and businesses, others remain focused on restricting hemp-derived products.

From my perspective as a hemp entrepreneur, Attorney General Ken Paxton has been one of the most significant challenges facing the hemp industry in Texas because of his opposition to many hemp-derived products that businesses have built around. Whether people agree or disagree with that position, it has created uncertainty for entrepreneurs trying to invest and grow their companies.

I believe protecting children and promoting public safety are important goals that everyone can agree on. However, I also think it’s possible to create sensible regulations that protect consumers while allowing responsible adults access to legal hemp products. At the end of the day, education is key. If policymakers focus on the economic benefits, agricultural opportunities, job creation, and consumer demand, Texas can continue building a strong and responsible hemp industry that benefits farmers, entrepreneurs, and communities across the state.

What are some ServSafe standards that can be applied to the Texas hemp industry? How can those standards better improve cleanliness and legitimacy for the industry?

A lot of the same principles we teach in ServSafe can be applied directly to the hemp industry. One of the biggest is proper labeling. Consumers deserve to know exactly what they’re putting into their bodies, including ingredients, serving sizes, allergen information, potency, and storage instructions. Clear and accurate labeling helps consumers make informed decisions and builds trust in the products they’re purchasing.

Another important ServSafe principle is documentation and consistency. Whether you’re making food or hemp products, it’s important to have processes in place to ensure every batch is produced consistently and meets quality standards. Employee training is also critical so that everyone understands their role in producing safe products.

I think these standards help enhance the legitimacy of the hemp industry. The more transparent companies are about what’s in their products and how they’re made, the more confidence consumers, regulators, and the public will have in the industry as a whole.

As someone with a great deal of familiarity and appreciation for the topics, what are some other clever and useful ways that hemp and cannabis can be included in foods and beverages?

One of the most exciting developments in the cannabis food and beverage space is nano-emulsification technology. At Ash & Nectar, our signature product, Daybreak, uses nano-emulsification technology to break cannabinoids down into tiny particles that are more easily absorbed by the body. This allows for a faster onset and a more predictable experience compared to many traditional edible products. For consumers, that means less waiting and a better understanding of what to expect from the product.

Beyond beverages, I think there are endless opportunities for cannabis in food and wellness products. We’ve already seen success with gummies and baked goods, but cannabinoids can also be incorporated into drink mixes, mocktails, wellness shots, sparkling beverages, chocolates, mints, chewing gum, hard candies, and other functional products. As technology continues to improve, I think we’ll see even more innovative ways to combine cannabinoids with electrolytes, vitamins, adaptogens, and other wellness-focused ingredients.

What excites me most is giving consumers options. Not everyone wants to smoke cannabis, and people are looking for products that fit their lifestyles. The future of cannabis is about creating innovative, discreet, and enjoyable experiences that meet consumers where they are.

Thank you for joining us, Adgy! For more information on Ash & Nectar, please visit its website.