The Canyon Crew
As one of the few woman business owners blazing trails in the burgeoning cannabis business, Morgan Iwersen didn’t graduate college looking to get into the business of weed. She attended the University of Colorado where she focused on Restaurant Hotel Management and the California Culinary Academy in San Francisco to hone her culinary talents. She then spent the next 15 years working in various culinary positions at top-rated spas and resorts throughout the western United States.
It was only after the persistent urging of her parents that she decided to take the knowledge and skill set she’d acquired in the hospitality industry and create a company whose mission was two-fold. To develop a line of cannabis-infused edibles that used all-natural ingredients, were discreet, consistently dosed, great tasting and easy for medical marijuana patients to use, and to become a pioneer in the process of making 100% USDA organic cane ethanol extractions and concentrates. So, in August 2010, Canyon Cultivation was born.
In 2011, Morgan hired a team of professionals to assist her in experimenting different ways to enhance ethanol extractions and together they have come up with a patent-pending process that currently no other company or lab is doing. Today she employs a staff of five and is one of the state’s leading manufacturers of infused edibles.
She has been featured on CNN, Fox 31 News and various local and regional publications, and acts as a liaison to the City of Denver Health Department to provide recommendations for decreasing potential bacterial growth in edibles and hash oils.
Morgan is an active member of the Cannabis Business Alliance, which is an organization that works with the Colorado Department of Revenue and other government agencies to advocate sound marijuana industry policies at all levels of government, and a resource for small business owners, employees, patients and clients of the medical and recreational marijuana industry.
When Morgan isn’t blazing new trails within the cannabis industry, you can find her spending quality time outdoors with her husband and two young boys.
Andrew is no stranger to the marijuana lifestyle growing up in Boulder, Colorado – a city well-known for its holistic living and eccentric cultural beliefs. A self-proclaimed enthusiast and personal advocate for the legalization of marijuana, Andrew has witnessed first-hand the many healing benefits that cannabis provided his clients during his 10+ years in massage therapy and advanced bodywork.
After receiving his certification from the Utah School of Massage Therapy in 2005, Andrew went on to become the Education Manager for the Denver School of Massage Therapy (Westminster Campus). There he was responsible for creating a student-focused environment, providing instructor development and training for the staff of 14, and implementing specialized programs to ensure success of the campus and its 150+ student body.
He was soon promoted to Campus Director where he oversaw daily operations including admissions, education, career services, financial aid, budgeting and accounting. He was also responsible for assuring full compliance with regulations and requirements of accrediting agencies, evaluating employee performance, rewarding and disciplining employees, and maintaining a productive workforce.
While Andrew thrived in this role, he knew it was time to take the skills he’d acquired in the service industry and his passion for customer relations, and assist his wife Morgan with her flourishing edible business.
As the Director of Sales, Andrew is responsible for the management and motivation of his sales team, development of sales objectives, pricing strategy and forecasting of future sales. He also oversees customer relations and communication to the 250+ dispensary clients, introduction of new brand initiatives and participation in the development of new products.
When Andrew is not out prospecting new clients or looking for innovative ways to increase sales you can usually find him hiking, biking, camping, attending Rockies’ games and spending time with his wife and two boys.
As the Director of Production and Development, Scott is passionate about using only the highest quality, all-natural ingredients to create Canyon’s popular line of cannabis-infused edibles. He has over six years of experience with product development for multiple companies within the cannabis and sports nutrition industries. In his current role, he oversees the sourcing and buying of all ingredients, process development and production, integration of new technologies and management of the production team.
Under his supervision, Scott’s formulations have received high praise from periodicals such as Culture Magazine, The Hemp Connoisseur Magazine, and numerous online bloggers and digital publications. He is passionate about his craft, and his diligent attention to detail and knowledge of organic chemistry have helped position Canyon Cultivation as a leader within the rapidly-expanding edibles market in Colorado.
When Scott’s not in the kitchen whipping up new, tasty confections or experimenting with the culinary arts, he enjoys reading about pharmacology, home brewing and botany, and catching up on the latest medical studies and journals.
Graham started his career at Canyon Cultivation as an “extra set of hands,” and in just a short period, has proven himself to be an incredible asset to the team. Currently serving as the Assistant Director Production, he is responsible for maintaining the high standards of operations to ensure that the products being developed conform to customer and company quality standards. These include, preparing the raw cannabis oil daily for infusion, recommending policies and programs that guide the organization in improving its competitive position and profitability and identifying changes to be made to improve productivity, reduce costs and labor.
He currently holds several certifications including TIPS (Training for Intervention Procedures), HACCP (Hazard Analysis Critical Control Points) and ServSafe.
Prior to joining Canyon Cultivation, Graham was the Operations Manager at Crothall Services Group Children’s Hospital of Colorado where he honed his production management skills supervising the daily operations of 70+ associates. He also held several progressive positions with the Doubletree in Denver including Shipping/Receiving and Banquets.
Graham graduated Magna Cum Laude with a Bachelor of Science in Food & Beverage Management from Johnson & Wales and is a recipient of Wired Magazine’s Insider Gastronaught competition.
As someone who currently suffers from Celiac Disease, Graham knows first-hand the many healing benefits cannabis provides to those living with serious pain, illness and debilitating diseases. He is passionate about educating people on the positive impact infused-edibles can have in someone’s life.
A Denver native, Gary was raised in the suburbs of Lakewood, CO. He considers himself a free spirit and a musician at heart, but it is his talent and passion for the culinary arts that landed him in his current role as Lab Technician for Canyon Cultivation. As a graduate of the prestigious Johnson & Wales University, Gary is no stranger to combining the craft and art of cooking with science and nutrition. Gary currently assists in the production of Canyon’s infused edibles and is passionate about ensuring the products they make utilize only the most natural ingredients and are truly effective.
Prior to joining Canyon Cultivation, Gary held several progressive culinary positions including line cook at local pizzeria and brew tap room, Hops & Pie and Executive Chef of Mad Hatter Brewery & Pub in Tempe, AZ.
Outside of the kitchen, Gary spends his free time pursuing his other passion, music. As a former member of the electronic band Gray Sky Project, he currently collaborates with Sam Smith-Lang of Gyakusetsu Records developing the project “Criime.”
Keeping track of the more than 32 SKU’s that make up Canyon Cultivation’s line of infused edibles is no small feat, but that is just one of the many tasks Peter conducts on a daily basis as Shipping Manager. From determining work procedures, inventory management, expediting workflow, keeping up and conforming to the government’s ever-changing packaging policies, quality assurance and standardizing procedures to improve efficiency, Peter has one of the most critical positions within the organization.
Peter learned the importance of inventory management, expediting workflow and quality assurance when he owned his own clothing company in 2011. With a psychology degree from Indiana University and a stint as a trained EMT, Peter is versant with working in a fast-paced, multi-tasking environment.
When Peter is not coming up with ways to improve efficiency, he enjoys playing the guitar and hanging out with friends and family.