Growing up in Wisconsin surrounded by farming and agriculture with weekly visits to the farmers market by his mother’s side, Colin became interested in food science and farming practices at a young age. At 18, Colin pursued culinary science and attended the Culinary Institute of America in Hyde Park, New York. His path placed him in different Michelin Star restaurants in New York and Los Angeles, allowing him the privilege of visiting many established farms and learning about the different cultivation practices each one applied. He became interested in cannabis and cancer research, particularly exploring plant genetics and its potential for disease treatment after losing his mother to cancer and also to help his wife heal from interstitial cystitis and pelvic floor spasms. The birth of Artemis became a place for Colin to consolidate his findings and relentlessly pursue research in botanical pharmacology, extraction innovations, and regenerative farming practices.