Jushi Holdings Inc.
Thinking of investing in a cannabis stock but you don’t know which side of the business will potentially see the highest returns? Consider a company with a diverse portfolio, like Jushi. Jushi Holdings Inc. (JUSHF) is a globally focused cannabis and hemp company focused on branded cannabis and hemp-derived assets engaged in retail, distribution, cultivation and processing operations across the United States including Pennsylvania, Virginia, Ohio, Illinois, California and Nevada. Jushi brands include The Bank, Beyond/Hello, Nira and The Lab. The Bank brand is focused on producing cannabis seeds and flower. Beyond/Hello is a brand of cannabis dispensaries. Nira is a line of hemp-based cannabidiol (CBD) products. The Lab brand produces concentrate across various product formulations. They do a lot.
Thankfully the stock has seen a massive rally in the last year, but the investment story is still compelling. The Canadian Cannabis LP Index represents the publicly-traded market for the medical and legal marijuana sector in Canada. U.S. MSOs already have operations while the Canadian LPs listed on major stock exchanges don’t have access to the largest cannabis market. Most of the Canadian cannabis companies will have to acquire existing U.S. operations. Jushi Holdings is a pretty promising cannabis Multi State Operator and experts predict that the stock could eventually become a target acquisition of Canadian cannabis companies looking to enter the U.S. market. So there’s some risk, but possibly a big reward.
For more information, visit jushico.com. For a healthy soup recipe that is perfect for celebrating Springtime while you make investment decisions, continue reading for Canna-Carrot Juice Soup.
Canna-Carrot Juice Soup
3 tablespoons of canna-butter (we recommend Mystery Baking Company)
2 shallots, minced
1 pound/450 g carrots, peeled and chopped
3 cups/750 ml carrot juice
Salt, to taste
Lemon juice, to taste
Fresh chopped chervil, for garnish (regular parsley can be used as substitute)
Melt the canna-butter in a saucepan. Add the shallots and gently saute until soft. Add the carrots and pour over the juice. Season with salt and simmer until the carrots are very soft. Puree in a blender. Taste and adjust the seasonings with salt and lemon juice. Serve warm or cold with a garnish of chopped fresh chervil. Enjoy your soup and welcome to Spring.
Patrick Ian Moore