Jane and Dave Sandelman have a crazy story. After living the corporate life, they opened an inn in southern Vermont that was one of the Top 10 Culinary Inns in America, pioneering farm-to-table dining. Now, they run Cannatrol, a drying and curing system for cannabis. It all started at a cheese conference when Dave discovered that the physics of aging cheese and drying a flower are the same. Their first prototype sold quickly, and today, Cannatrol has shipped over 6,000 units to 15 countries. Their story is one of innovation, adaptability, and turning curiosity into a global business.

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