Kev and his older brother, Jerry, had a second way they gained uptown fame, too; in 2001, they opened up the Dyckman Marina and Cafe, a cafe on the Washington Heights waterfront at the far western end of Dyckman Street that provided an escape for countless locals and tourists and quickly became known as, simply, La Marina.
Through the 2000s, La Marina parties got so loud they disturbed residents across the Hudson River in New Jersey. The New York Times profiled the rise of the beloved venue in 2005, listing Kev as a hip-hop producer and promoter with no reference to his budding Haze empire.
“I started selling weed around ‘91, and then ‘93 Haze came about,” Kev told Robb Reefa on the Rollin With Reefa podcast. Things really took off when Kev met Mr. Sharkbite, who now runs Five Point Farms in Oregon, with plans to circle back to his native New York as the market matures.
“Shark was crazier than me,” Kev remembers. “He rolled up on 183rd in a fuckin’ U-HAUL van,” with samples of his work to show Kev when they first met. Shark always liked that Kev was lowkey.
“Being a grower back then, you’re not looking for the loudest guy,” Shark explained. “You’re looking for the quietest guy. I didn’t want nobody to know that I was growing weed.”
Kev is so quiet about his operation, that to this day, his own mom still doesn’t know he’s a superhero among cannabis lovers.
“My mother still doesn’t know. I go to my mom’s house today, and I don’t want her to see this shirt. Because she’s gonna notice the fucking four leaf clover logo. I take my shirt off in my car, put it on backwards. So it’s just plain black. So she doesn’t ask me and I don’t have to lie again about what I do.”—Whiteboy Kev to Robb Reefa on the Rollin With Reefa podcast.
So what's happening now in the Haze business? Well, for the last decade-plus, sweet, high-THC strains like Girl Scout Cookies and Lemon Cherry Gelato have dominated both the legal and unregulated cannabis gene pools. But recently, classics like Haze, Sour Diesel, and OG Kush are surging back as more breeders, sellers, and smokers seek nostalgic, flavorful experiences over THC-maxing.
With demand for authentic Haze on the rise, growers and breeders like Kev are some of the only people in the world with the seeds, plants, and knowledge needed to produce quality Haze consistently. Contrary to many corporate business plans and investor timelines, growing great cannabis is an art form that’s not easy to scale.
Small, craft batches (50 to 100 pounds per batch) are preferred by connoisseurs much more than massive batches that sacrifice quality control for volume. Like locally-sourced food or wine, many say they can taste and feel the difference when comparing Kev’s Haze to the Haze available from larger operators.