Dope Magazine - November 2016 - The Food Issue - Eastern Washington

N OV E M B E R 2 0 1 6

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THE FOOD ISSUE

EASTERN WA S H I N G T O N

PALATES OF POTENCY CHEFS & CANNABIS

LIFESTYLE CONTROLLING THE MUNCHIES

GROW

G ROW I N G CANNABIS FOR FOOD?

STRAIN

C R AT E R L A K E

CONCENTRATE SUPER LEMON HAZE

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STORE TO K E R S F R I E N D LY

EDDIE HUANG

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CONTRIBUTING WRITERS

ADAM RITZ ALEX HALPERIN @weedweeknews ALEX JULIANO ALEX MILLER BIANCA FOX BLAZE ROBINSON BRIAN GONCUS DANIELLE NEGRIN DAVID BAILEY @dmb0227 DAVID CHAUCHERE DAVID HODES ERIC SKAAR E. SOMES JADE GREEN JENN LAUDER JOHNNY HALFHAND KELLY VO @kevowriting

JAMES ZACHODNI @james_zachodni Chief Branding Officer

LEAH MAURER @duhanna LUKE ZIMMERMAN MATT CRISCIONE MEGAN RUBIO MELISSA JOY @melissuhh_dude MIA JANE @ms_mia_jane NICHOLAS HAYASHI @lookingglassextracts PHIL MACCARONE RADIOHASH SESHATA @seshatasensi SHASTA NELSON THOMAS FINELL WIND HOME

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TA B L E O F C O N T E N T S N OV E M B E R 2 0 1 6

THE FOOD ISSUE EDDIE HUANG 32

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DOPE EVENTS November Cannabis Events

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BRANDING BUD Cannabis & Conspicuous Consumption

28

NEWS A Loss of Freedom in Freetown

44

T R AV E L Israel Part II

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#END420SHAME The Veteran’s Plight

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P R O D U C T S W E L OV E

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LIFESTYLE WTF Is The Electoral College?

N OV E M B E R 2 0 1 6

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THE FOOD ISSUE

N AT I O N A L

PALATES OF POTENCY CHEFS & CANNABIS

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NEWS Cannabis Adult Use Legalization in New England

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WEED WEEK

66

BUSINESS Main Street Marijuana

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SOCIAL MEDIA @DOPEMAGAZINE

LIFESTYLE CONTROLLING THE MUNCHIES

GROW

G ROW I N G CANNABIS FOR FOOD?

EDDIE HUANG

C O O K I N G . C U LT U R E . C A N N A B I S .

N OV E M B E R C OV E R Photo by Billi Kid Layout by Brandon Palma

G ROW

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GROW I N G CA N NA B I S F O R F OO D4?8

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LIFESTYLE

C O N T RO L L I N G T H E M U N C H I E S

LIFESTYLE

FEATURE

CONTROLLING THE MUNCHIES

PA L AT E S O F P O T E N C Y

E X P L ORI NG A LTERNATI V E S T R A I N S AND FOOD OP TI O N S WRITER / MEGAN RUBIO

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O MATTER YOUR FORM of consumption, the munchies are almost a guaranteed effect of cannabis. Once you’ve smoked or had an edible, your self-control may be nonexistent when it comes to food. You can either plan for the munchies or the munchies can control you. If you know that you’re the type of person who gets the munchies and wants to eat all of the savory and sweet delicacies within your kitchen, you can plan for that with foods that won’t leave you regretting your binge from the night before. There are a variety of ways to combat the munchies, some of which include experimenting with different strains or stockpiling food you can eat in bulk without remorse.

T H I NK ORGANI C A L LY

E

VER TAKEN A GIANT juicy bite out of a fresh ripening cola? Me neither, but I’ve been tempted! Cannabis, just like all of our favorite fruits and vegetables, has an incredible number of antioxidants, flavors and nutritional minerals. If it’s so healthy, why don’t we see cannabis next to our lettuce or bok choi? And if we’re going to eat it, should it be grown differently?

Before we can begin the eating cannabis conversation, we should first discuss the benefits of doing so. It’s easy to throw around words like antioxidants and vitamins, but do we really know their role in our bodies? Or for that matter, how they’re developed in plants?

WRITER / DAVID BAILEY

GROW

G ROW I N G CA N N A B I S FOR FOOD?

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MARIJUANA BUSINESS CONFERENCE & EXPO November 16-18th Las Vegas, NV

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he Marijuana Business Daily is hosting its fifth annual conference devoted to bringing together cannabis industry leaders. Over 80 speakers will attend the event to talk on topics ranging from the cultivation of cannabis to retail security. Keynote sessions will include thorough discussions on 2016 election outcomes, and tax workshops dedicated to offering insights and strategies for those in the retail space. This year, attendees can gather before the conference for workshops committed to business and science. For detailed information and registration, please visit the event’s website at mjbizconference.com.

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LIFESTYLE

C O N T RO L L I N G T H E M U N C H I E S EXPLORING ALTERNATIVE STRAINS AND F OOD OPTIONS WRITER / MEGAN RUBIO

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O MATTER YOUR FORM of consumption, the munchies are almost a guaranteed effect of cannabis. Once you’ve smoked or had an edible, your self-control may be nonexistent when it comes to food. You can either plan for the munchies or the munchies can control you. If you know that you’re the type of person who gets the munchies and wants to eat all of the savory and sweet delicacies within your kitchen, you can plan for that with foods that won’t leave you regretting your binge from the night before. There are a variety of ways to combat the munchies, some of which include experimenting with different strains or stockpiling food you can eat in bulk without remorse.

LIFESTYLE

KNOW YOU R STRAINS Every strain is unique and can have a wide array of effects. Some strains are slow acting, sneaking up on you while others may have you couch-locked in minutes. Just as strains are unique, so is each individual’s body chemistry. Your experience may be entirely different than someone smoking the same strain as you. If you’re looking to control the munchies, it should be known that indica strains have a strong potential for creating a roaring appetite, although there are some hybrids and sativas that can produce a similar effect. A handful of strains known to induce the munchies include: Hindu Kush, Watermelon, Grape Ape, AK-47 and Girl Scout Cookies, amongst many others.

Two categories of cannabis that do not encourage a voracious appetite are high-CBD strains and high-THCV sativa strains. Both CBD and THCV are cannabinoids, much like THC, and influence

the effects of every strain. Some strains that are notoriously known for not inducing the munchies include: Remedy, Cannatonic, Durban Poison and Pineapple Purps. If you know that you struggle with the munchies, you should take the opportunity to experiment with strains and learn more about how the different cannabinoids affect your body and mind. A little research can go a long way towards customizing your cannabis experience.

Changing up strains may not be the best solution for everyone. Perhaps you have a favored strain and you’re not inclined to switch teams. If that’s the case, consider altering your available food options. There are numerous options that won’t leave your stomach in turmoil due to the inability to control the amount you consume—and let’s be honest, some of us don’t have the best self-control when high.

LIFESTYLE

H EALTHY ALTERNATIVES Even as an adult, knowing I should eat ‘healthy’ food like fruits, vegetables, proteins and fiber, it’s sometimes easier to swing through a drive-in on my way home. After all, fatty foods are supposed to increase the effects of your high. But there are some mornings when you wake up and feel so miserable from your gorging session the night before, that you can’t help but wonder if maybe you should be making different food choices.

When looking at doctor recommended daily values (DV), healthcare professionals recommend no more than 65 grams of fat, 300 grams of carbohydrates, 2400 milligrams of sodium and 300 milligrams of cholesterol. The American Heart Association recommends no more than 25 grams of added sugar per day. To draw a comparison, one piece of Costco pepperoni pizza is the equivalent of 24 grams of fat (37 percent DV), 68 grams of carbohydrates (23 percent DV), 1290 milligrams of sodium (54 percent DV), 60 milligrams of cholesterol (20 percent DV) and 6 grams of sugar (24 percent DV).

One piece of pizza does not make a meal, and yet that one piece of pizza accounts for a minimum of 20 percent of daily nutrient intake and a maximum of 50 percent. Now in no way am I encouraging people to start counting calories, but to merely use pizza,

a common favorite among stoners, to encourage people to think about how much is being consumed versus what health professionals would recommend for the average individual.

On a lighter note, there are many delicious food options that people might not have considered as alternatives to store bought goodies. One food group that is extremely underrated is produce. Fruit is sweet, like candy, and is fair game for fruit usually contains no added sugars. Especially during warmer seasons, fruit can be filling and refreshing. Some fruits that are the most easily consumed, requiring little attention, include grapes, strawberries, blueberries, raspberries, blackberries, bananas and apples. If you prefer to have something to keep your hands occupied, oranges are also enjoyable. Fruit is a great option as far as healthy alternatives go, but there’s other sugary sources that can curb your cravings.

A personal favorite of mine is Otter Pops.

One Otter Pop contains a mere 15 calories, 4 grams of carbohydrates and 4 grams of sugar. In comparison, a Snickers has 215 calories, 11 grams of fat, 83 grams of cholesterol, 28 grams of carbohydrates and 20 grams of sugar. There’s nothing wrong with eating a Snickers, except for how short-lived it is.

“SOME STRAINS THAT ARE NOTORIOUSLY KNOWN FOR NOT INDUCING THE MUNCHIES INCLUDE: REMEDY, CANNATONIC, DURBAN POISON AND PINEAPPLE PURPS.”

With Otter Pops, or whatever form of popsicle you prefer, you often have a variety of flavors to choose from and the treats are not nearly as heavy on the body as a candy bar.

If you prefer salty snacks to sweet, there are some simple alternatives for those preferences as well.

For those who prefer something more along the lines of chips, popcorn should be a go-to food. I’m not talking about microwaveable popcorn or pre-popped, bagged kettle corn either. Popcorn can be made at home and fresh tends to be the best. It does take a little work—requiring the bottom of a pan be oiled, kernels to be poured, coating the surface, and a lid placed on top of the pan until it has properly heated and popped most of the kernels. When making your own popcorn, you can also add as much butter or salt as you want, though keeping in mind too that less is more in such a situation.

For many, the munchies are an enjoyed effect of cannabis consumption. There may be occasions though, where you don’t feel as interested in devouring all of the morsels in your kitchen cupboards. So, plan ahead, choose a strain less likely to increase your appetite, or pick snacks that are tasty and won’t leave you feeling gorged or sick once the high is gone.

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CUTTING-EDGE HYDROPONIC TECHNOLOGY L IC E N S E A CQ U I S I T I O N & C O M P L I A N C E C O N S U LT I N G C O M M E R C I A L C U LT I V AT I O N D E S I G N & C O N S T R U C T I O N

GU L F S T R E A M G A R D E N S . C O M

BRANDING BUD

CANNABIS & CONSPICUOUS

CONSUMPTION

N E W L U X U R Y C A N N A B I S B R A N D S B R I N G FA S H I O N , AC C E S S O R I E S & B O U T I Q U E H OT E L S WRITER / DAVID PALESCHUCK, MBA, CLS

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LOBAL DEMAND FOR LUXURY goods is strong and rapidly growing, with over $200 billion in annual sales each year. Consumers purchase these goods for a variety of reasons, among them is they convey a sense of status, wealth and exclusivity.

While luxury goods are generally of higher quality, they also indicate status and wealth.

The concept of luxury goods traces back to semi-modern civilization highlighting human nature’s desire to covet goods that can “raise one’s social standing.”

Fashion and accessorizing have always been a way for individuals to identify with (or separate from) a specific class or status.

People dress or express themselves in certain ways to find acceptance in the social niche of their choosing. At the same time, fashion has become a way for individuals to express their “individuality.” There are instances where individuals seek to distance themselves from certain groups through following a distinctive style of fashion.

While individuals seek to distance themselves from certain groups, socioeconomic groups try to collectively differentiate themselves from other classes. One strategy behind this collective differentiation is called “conspicuous consumption.”

“Conspicuous consumption” is the concept of buying goods in order to visibly showcase wealth and power. Members of high socioeconomic status seek to buy brand name, designer, and luxury clothing and accessories to not only flaunt their money, but to differentiate themselves from lower societal tiers. Without conspicuous consumption, it would be difficult to visually differentiate class and wealth in a crowd. Conspicuous consumption separates the collective group of wealth and power from the crowd.

This is all relative within our own social status tiers and communities. Just as a Volkswagen might be seen as a luxury car to a student, a Mercedes might be seen as an ordinary car to a wealthy heir. This demonstrates that luxury is relative, and could refer to almost everything and nothing depending on whom you ask.

Today, brands are the best way to be a part of a group or community—or not—because they immediately are recognizable and have inherent meaning behind them.

As the growing array of startups and venture capitalists in the marijuana sector have made abundantly clear, weed is no longer an illicit substance that you shove in the back of a drawer. In fact, as legalization ramps up, it’s becoming a boutique item. There’s a whole industry being built around the upscale branding of cannabis and cannabis accessories.

For a segment of adult consumers, it’s high

time to come out of the closet—or drawer— and display their cannabis as they display their perfume and/or alcohol bottles. Upscale, luxury, design-minded startups including Tokyo Smoke, Van der Pop, Recreator, Shine and even well-known designer Jonathon Adler have gotten into the segment with everything from bold jars and containers to 24K gold rolling papers.

BRANDING BUD

“It’s not about the prototypical stoner.

We wanted to build a brand for the contemporary urban citizen—it’s clean and elegant, which signals quality and transformation.”

TokyoSmoke flagship location in Tortonto.

Alan Gertner, Tokyo Smoke, Co-Founder

L U X U R I O U S , U P S C A L E & N OT YO U R T Y P I C A L S TO N E R Tokyo Smoke’s commitment to refined design drives this approach in the cannabis space. They believe cannabis is an emotive experience, and the product should match the needs and desires of the consumer.

Tokyo Smoke is emblematic of the larger move toward luxury brands and marketers to recast cannabis as more of a lifestyle and luxury product.

But Tokyo Smoke’s strategy doesn’t end with packaging or products: it’s about connecting the dots to communicate how its cannabis will make a person feel. Instead of using the names of cannabis strains, which aren’t familiar to everyone, Tokyo Smoke structures its products around four experiences—Go, Relax, Balance and Relief—and relates them to industries with strong cultures like coffee and fashion.

“There’s a limited nomenclature to understand the experiences around cannabis,” Founder Alan Gertner says. “By creating a design-oriented brand, we can build a language.” For example, Go is described as, “An energizing, awakening sativa,” and compared to drinking an espresso shot. Relax is an indica strain, and consuming it is compared to drinking decaf or the feeling of being wrapped in a soft cashmere sweater.

The Van der Pop brand takes a similar perspective, but with a slightly different approach. Designed for the modern day woman, Van der Pop structures its canisters (and future strains) to evoke the feeling or affect of the strain(s). Rather than typical cannabis strain names, Van der Pop has coined Forget, Laugh, Clean, Party, Sex, Focus, Relax and Sleep—keeping life (as well as strain selection and storage) simple.

Van der Pop’s “Focus” Jar

Nativ Hotel in Denver, Colorado. Courtesey of Nativ Hotel

BRANDING BUD

Shine, another tertiary canna-brand and the first 24K gold rolling paper, is perhaps the epitome of conspicuous canna-consumption.

Perhaps Colorado takes the indulgence trophy for introducing the first hotel with specific accommodations and design details for cannabis smokers. The Nativ Hotel—located in the LoDo (lower downtown) neighborhood of Denver—allows on-premises consumption.

The hotel is full of little surprises that culminate into a pot smoker’s dream: living plant walls, a Stereo Lounge in the hotel’s basement and a coffee bar featuring CBD-infused lattes.

or the “Whole Foods of Cannabis” are used these days as entrepreneurs seek to make their canna-businesses and products appeal to consumers; while those consumers seek to differentiate themselves through conspicuous consumption.

CONSPICUOUS CONCLUSION

Shine’s 24K Gold Rolling Papers

So with all the new canna-brands coming online, how will they differentiate themselves from the others? Who will they appeal to? Will specific consumer segments emerge from the industry? Will we see the social strata and socio-economic layers reveal themselves? Will the wealthy consume only organic cannabis and leave the rest for those that can’t afford it.

Phrases like the “Napa Valley of Weed”

David Paleschuck, MBA, CLS is a Seattle-based writer, entrepreneur and marketing expert. He has had a long career in marketing, branding, licensing, and partnership development. He has worked for world-class consumer brands, including American Express, MasterCard, Pepsi and Branding Bud: The Commercialization of Cannabis, available in late 2016. Contact him at david@newleaflicensing.com or on twitter @dpaleschuck.

NEWS

WRITER / LUKE ZIMMERMAN

T

HERE IS A SMALL neighborhood in Copenhagen, Denmark that has existed since 1971 named Christiania.

Christiania is also known by locals and tourists alike as “Freetown.”

Hundreds of thousands of curious sightseers visit each year; it has become the fourth most popular tourist attraction in all of Copenhagen. Freetown has existed as a semi-autonomous community that doesn’t rely on the societal benefits of the City of Copenhagen. This means that the Christiania community is self-reliant in producing its own electricity, providing education for its youth and self-policing the community.

This unique social construct allowed for a unique freedom that was, for the most part, tolerated by the city of Copenhagen, an open air cannabis and hash market known as Pusher Street. The unwritten rule was that the police

force of Copenhagen would turn a blind eye to the sale and use of soft drugs, such as cannabis and hash, so long as the Christiania community didn’t allow the sale or presence of harder drugs. Pusher Street was a place where the citizens of Copenhagen and tourists alike could purchase and openly use cannabis and hash. This environment created some issues with drug smuggling and organized crime, which was made evident by the occasional golden crescent moon symbol found on blocks of hash being sold at the market.

The tolerance towards Pusher Street changed drastically on August 31, 2016 after a dealer, Mesa Hodzic, shot two police officers and a bystander. A manhunt for Hodzic ensued that resulted in a shootout and the subsequent death of Hodzic. While none of Hodzic’s victims died, one of the police officers faced life-threaten-

ing injuries. This had a dramatic effect on the people of Copenhagen, where the rate of violent crime is very low and deaths of police officers while serving in the line of duty are rare; the last death of this type occurred in 1995.

In response to this crime, the tolerance of the police, and Copenhagen at large, lessened drastically towards Christiania and especially Pusher Street. Subsequently, the citizens of Christiania made the decision to disassemble Pusher Street from Freetown. On September 2 , 2016, the stalls that were used to sell cannabis and hash were deconstructed. The voluntary deconstruction of Pusher Street has had a number of consequences.

A positive response to the deconstruction has been vocal support from the government that the free spirit of Christiania should not be trampled. Local law enforce-

ment has united in supporting and respecting the self-policing of the Christiania community. The continued tolerance of the Danish government is precarious at best, and the future of Christiania is still to be seen.

As a consequence of the closure of Pusher Street, Copenhagen residents are left wondering where and when the purchase of cannabis will resume. This leads to the fear that the cannabis sales will be filled by local gangs, further increasing the possibility of violence and criminal activity within the city. While Pusher Street was never fully legal, it still provided a safe environment for purchasing cannabis.

The future of Freetown Christiania is uncertain, but what is clear is that there has been an end of an era—one where cannabis sales and consumption were tolerated in a unique enclave of freedom.

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C O O K I N G . C U LT U R E . C A N N A B I S .

T H I S I S A N E D D I E H U A N G E S S AY.

C OV E R

I T WAS ONE OF THOSE oh shit type of moments.

Deadlines were looming and confusion was reigning. Our cover interview with Eddie Huang was likely dangling somewhere in the worldwide web, being pinged back and forth between Seattle, New York and an undisclosed location in Asia. Nervous writers and scrambling publicists fired off frantic emails from numerous time zones, until the words that no one wanted to hear were finalized—there would be no Eddie Huang interview.

Alas, this is an Eddie Huang Essay. It’s what you write when an interview doesn’t come in. I wonder if Eddie will read it. Honestly, I can’t imagine he’d find it very interesting. Does anyone really read magazines anyway? I’m of the opinion that the majority of people flip through and look at the imagery. Thankfully, the photoshoot we had in New York produced some fine visuals for your eyes to peruse.

And if you happened to have read this far, may I formally express my deepest thanks. Now let’s learn about Eddie Huang…

Born in the DMV (DC, Maryland, Virginia area) to Taiwanese immigrant parents, the family later moved to Orlando, Florida where Huang would be raised. His upbringing has been described as comfortable, while his behavior was known for its rebellious streak—where regular fighting landed him in hot water for assault charges on two occasions.

Haung’s lawlessness was slightly quelled in his college years, where he earned a B.A. in English and Film from Rollins College in 2004. From here he pursued a law degree, graduating from the Cardozo School of Law at Yeshiva University in 2008. He soon landed a position in the corporate law department of the New York City firm, Chadbourne & Parke, but was laid off within a year when the bombshell better known as the financial crisis of 2007 and 2008 was dropped. Onward and upward went Huang, into the fields of stand-up comedy and weed-dealing. Doubling his newfound hustle, rumor has it Huang even had other comics slanging his chronic. Here, his resume continued to grow with intriguing diversity; he ran the streetwear company Hoodman Clothing and began to professionally embrace his culinary passions—opening the Taiwanese bun shop, BaoHaus on the Lower East Side of Lower Manhattan in December 2009.

Following the opening of BaoHaus, Huang opened a second restaurant named Xiao Ye. This opening happened in the era of Four Loko—a partying heyday many remember with fond blurredness. Serving the beverage that would later be outlawed and reformulated due to its potent mix of stimulants and alcohol was amazing to some and unimpressive to others—not unlike the reaction Haung would soon be eliciting with his public persona on the rise. Soon he would be on The Cooking Channel, become a published author and launch his show, Huang’s World, on VICELAND. While Huang has embraced a multitude of professions throughout the years, it has been his voice—both written and spoken— that has caused the biggest ruckus.

As a viciously talented writer whose words serve up course after course of unabashed tone—one will likely find his message either inspirational or offensive in its authenticity. His most notable piece of writing is Fresh off the Boat: A Memoir, where what started as a blog evolved into a publishing deal with Random House, and ultimately an ABC sitcom by the same name. While Huang has been vocal regarding what he feels is a diluted plotline in the television rendition, the book was full of zingers that illuminated themes of racial assimilation and stereotyping from masterful angles. A couple of the more notable quotes include: “Not only was I not white, to many people I wasn’t Asian either,” and, “Momma didn’t raise no fool. Chuck E. Cheese was for mouth breathers and kids with Velcro shoes.”

“WHILE HUANG HAS EMBRACED A MULTITUDE OF PROFESSIONS THROUGHOUT THE YEARS, IT HAS BEEN HIS VOICE—BOTH WRITTEN AND SPOKEN—THAT HAS CAUSED THE BIGGEST RUCKUS.”

Huang is no stranger to being both celebrated and chastised for his cultural background and unfiltered commentary. A debate that continues to lurk is whether or not he has inappropriately appropriated black culture.

As a white woman, I’m not sure my opinions are all that relevant on the matter, but I will say that Haung has made many statements regarding why black culture spoke to him on a deeper level than any other he has been surrounded by. Whether it was his implicit understanding of Tupac Shakur’s artistry or the way black parents hit their kids in the grocery store like his mom did, the culture spoke to him and he instead turned a deaf ear to those that were talking shit.

It’s safe to say that the largest controversy Huang has found himself in in recent years was his interview on Real Time with Bill Maher from 2015. Indeed, his quote was, “I feel like Asian men have been emasculated so much that we’re basically treated like black women.” Twitter was soon aflame. Again, I’d give you my thoughts on the matter—but as a white woman, I’m not sure it’s my place to weigh in on an Asian man’s opinion about the experience of black women. While the Internet may have played a role in blowing the story up and out of context, people of the world

lust for click-bait controversy. Was it right or Huang? Who cares, it makes for a great story.

There is no doubt that Eddie Huang incites strong opinions and blatantly refuses to be placed in any preconceived mold that culture attempts to place him in. And if you’ve looked beyond the controversies that’ve cropped up here and there, you are probably missing his greatest message of all. After all, it’s possible to care a lot about significant issues and not give a fuck at the same time. I think they call it authenticity.

Note: I would like to thank the many writers who’ve interviewed Eddie Huang, as well as Wikipedia, for their contributions to this article.

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TIMELESS RELATIONSHIP EXISTS BETWEEN cannabis and food. As the scene evolves from a classic case of the munchies and into the complexity of infusion methodologies, there is simply no denying that matters of nutrition and whole-plant integration are rising to the surface. With cannabis and the culinary arts now turning a revolutionary page, these are the chefs who are preparing an entirely new recipe.

Read the full interviews with the chefs at dopemagazine.com

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THE HERBAL CHEF CH EMISTRY AND CANNABIS WRITER / ZACHARY HOLLAND

PHOTO / COURTESY OF CHRIS SAYEGH, THE HERBAL CHEF

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PEAKING WITH CHRIS, THE Herbal Chef, Sayegh, it’s easy to identify his passion for not only cooking, but the scientific intensity of the cannabis plant. Cultivating a passion for cooking at an early age through family and community, Sayegh was never involved with cannabis until college, when he began to research it and saw a link to a new, different type of cuisine. DOPE was able to get to know The Herbal Chef a little more during a phone call to discuss his journey. Following his passion to help heal and connect others, Sayegh is cooking first and infusing with cannabis second, stretching his palate across the industry and communities alike.

What came first, cannabis or cooking?

Cooking, always. I didn’t even know cannabis really until I started to research it in college. Cooking was always part of my life, it was part of my culture growing up. Being Arabic, Middle Eastern, it was at every family gathering—it was everywhere, everything was based on food.

How has cannabis shaped or expanded your cooking, if at all?

Well, I wouldn’t say cannabis shapes my cooking, but I would say that cannabis plays a vital role in creating a new type of experience for people. In college, I started to dive into cannabis and began researching it. Then I began experimenting in the kitchen, and by the time I was 20, I was in Michelin starred kitchens learning about not so traditional food. Because I was a molecular biology major, all of my classes centered on chemistry and I was able to play around with cannabis, and really dissect and understand the different types of cannabinoids, terpenes and how it interacts with your body while smoking or digesting.

So I really got this broader picture of what cannabis was and how it could be utilized. And it seemed easy to transition to a different type of cuisine.

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You mention your water-soluble THC infusions a lot, is this your typical infusion method?

Yea, it helps a lot, and it also drives the temperature—the heat variance—up quite a bit. So instead of losing everything at those temperatures, it actually creates this coating around it and lasts to about 294 degrees before it breaks down. So I can add it in to a lot of things without losing those profiles. It helps too with my more delicate items where if I add an unpleasant taste it’s almost impossible to get out of there. Like in a soufflé, cannabis oil is really going to come through in the flavor, which is not what you want.

Do you see that element of communal bonding reflected between cannabis and food?

Totally, totally. Immediately when you find out that somebody is involved with cannabis, it breaks down a wall so that you can connect better. And immediately when you know someone likes a food, you connect over that; so these are two very ingrained things in our lives that we connect on. I think in that sense it works hand in hand like a smoke circle; it brings people together more than anything.

Favorite recipe?

I really love Middle Eastern food; it’s what I grew up on. Part of my passion comes from my grandmothers who taught me, and my family. Middle Eastern food has a really deep spot in my heart; I love the flavor, I love just everything about it—its family style, it’s “come bring all your friends and eat with your hands” attitude.

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WATERMELON INFUSER OF TH E NORTH WRITER / MEGHAN RIDLEY

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ROWING UP WITH A mother that cooked every single meal from scratch, Canadian Mary Jean Dunsdon—aka Watermelon—discovered that cooking and baking came quite naturally to her as well. Now that she’s all grown up, the specialized approach she learned from her mother inspires some of the most creative cannabis infusions in the world today.

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Which came first, the cooking or the cannabis?

Cooking came first for me—baking more likely. My mom cooked every meal I ate as a kid from scratch, we never ate out.

This is hard to appreciate until you get older. So, cooking and baking came quite naturally to me. Food and I just get each other; the way some people can play music by ear.

How has cannabis, and the changing climate around it, expanded your cooking?

I have been baking and selling cannabis edibles for 23 years. As the climate around cannabis changes, it hasn’t expanded my cooking skills as much as it has expanded my business skills.

The demand grew so fast, I needed to expand my production while ensuring my products are still the most delicious and nutritious on the market. Sometimes producing more means sacrificing quality. I am not willing to sacrifice any quality for quantity. Thousands of new people have jumped into the cannabis ring as of late. I need to be the best to stay in the game. I like a challenge.

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Do you feel cannabis plays a role in the idea of ‘comfort food’ and the emotional connections we develop?

Cannabis for many, including myself, is the “exit drug” for bad habits such as alcohol, cigarettes and hostility.

The idea that cannabis can be comfort food is absolutely true. What is more comforting than knowing you are not destroying your beautiful body with toxins? What is more comfortable than being calm and loving around your friends and family? What is more comfortable than a good night’s rest?

Cannabis is a green, leafy vegetable.

Unfortunately, the western diet doesn’t include many green, leafy vegetables. I am here to help change that, one comfort food at a time.

Do you see cannabis affecting or shaping the fine-dining and overall dining experience?

Just because you can put cannabis into something doesn’t mean you should. I dislike the idea of a marijuana lasagna because the hungriest person at the table will get the highest. This is an irresponsible approach. I would suggest one eat a single serving cannabis infusion and then enjoy a regular lasagna.

If cannabis does shape the fine dining experience, it will be a short-lived fad I predict. Unless each plate can become a single serving of prescribed milligrams, it seems like a stretch.

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What goes into your decisions for strain pairings?

I have a retail line of products that have a great shelf life, offer single servings, taste great, etc. We keep improving these products for market. However, I love to get creative with cannabis, and these products are not practical for market. Instead, I throw fabulous sample parties for my clients to come try groovy new products. It is here at theses parties where I get to do strange pairings. The decision making process is mostly “eureka moments.” So allow me to list a few to give you an idea: Black Sambuca Cannabis Infused Cashew Milk Ice Cream, Reefer Pizza, Cotton Mouth Candy, Hempuccino Beer, Quiche Your Ass Goodnight.

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PAYTON CURRY WHOLE PLANT MASTER WRITER / MEGHAN RIDLEY

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AYTON CURRY STARTED FAMILIARIZING himself with the restaurant scene as a 14-year-old dishwasher. While his passion for cooking came before his love of cannabis, he’s always viewed the plant itself as a nutrient-rich vegetable with a powerful role to play in our everyday health.

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You really express using the whole cannabis plant, how does each part play a role?

Yes, when I look at cannabis, I look at it the same way I look at a plant called tomato. Tomatoes make beefsteak tomatoes, Roma tomatoes, cherry tomatoes, teardrop tomatoes—you see where I’m going with this. The most common thing behind this beautiful earth is a wonderful process called photosynthesis, the process of converting sugars and starches and vitamin D into beautiful wellness.

Now we have this plant that’s growing and going through these conversions, but something everyone is forgetting about is the root ball. Think about kale or lettuce, they’re a little bit bitter; but if you go to something that’s grown underground, like a carrot or parsnip, you get sugar—because there’s no photosynthesis underground. So juicing those root balls of cannabis is like doing it with sugarcane, it’s sugar that your body can utilize in a manner that doesn’t affect the glycemic levels of the human body. So when I use whole plant, I’m using it for diabetic patients that can’t take in sugars. But what’s happened to us in the cannabis industry is that we don’t completely get it, we’re throwing away the root ball. That’s the heart of this plant and we’re fucking throwing it away in the trash? Utilize the whole thing, squeeze that fucking root ball brother.

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Has the use of cannabis expanded your style or expanded your range of what you’re willing to challenge yourself to do?

Yeah, and the beautiful thing about it is, I consume about 112 grams—roughly a quarter-pound—of cannabis every morning. I juice it, and the way it’s allowed me to expand my horizons with cannabis cuisine and cannabis therapy is to trust this vegetable to provide me solely with THCA, something very therapeutic in the mind and something that allows homeostasis in the cell walls and the cell itself. And it does that through the introduction of cannabinoids and different oxygenation methods you wouldn’t find anywhere else.

What cannabis has allowed me to do as a cook, is go from ‘celebrity chef Payton Curry’—something I couldn’t care less about—into someone who is going into someone’s home who isn’t well to introduce this vegetable into their lives in a way that they can trust— introducing the plant as a probiotic so that their stomach can start processing food as real food again. And they can do it through the juicing platform for Crohn’s and colitis, IBS and IBD, and still pass a drug test because there’s no THC in it, it’s all THCA—a different molecule. And as a cook, it is my duty to make sure that I’m serving people the most nutrient-rich food that I can.

Cannabis has allowed me to not just feed people that are here for a birthday or feed people for an anniversary, we are taking hospitality even further thanks to cannabis and we are cooking dinners for those that are dying; that want to go out pain-free, but not zoned out on opiates.

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ANDREA DRUMMER DRUG COU NSELOR TU RNED CANNA-CH EF WRITER / ZACHARY HOLLAND

PHOTO / COURTESY OF ANDREA DRUMMER

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HILE COOKING HAS ALWAYS been part of Andrea Drummer’s life, the same can’t be said of cannabis. Growing up in the South, cooking was instinctual, but the instinctual reaction to cannabis was, and in many places still is, closer to the idiom of ‘devil’s lettuce.’ A former anti-drug counselor in high schools, Drummer broadened her horizons when challenged to give cooking with cannabis a shot during a career move. The result, an ever growing passion to bring people together, sharing the love and the bowl.

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Where did your passion for cooking stem from?

I’ve been cooking probably since I was 9. My mom would tell stories of me creating things on her good China and putting it in the microwave haha.

It was just a thing I feel, because I’m from the South, was innate. You were taught to cook at a young age, particularly if you were a woman. So I never thought of it as a career choice, but when I decided to switch gears, I really wanted to do something that had to do with my passion and creativity. Cooking has always been a cathartic and creative outlet for me.

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Do you think cannabis can play a role in that food & family bond or the idea of ‘comfort food’?

They are mirrored practices; it’s like sitting around the table at Thanksgiving.

To this day, for me Thanksgiving is celebrated with 40, close to 50, people. It’s a very communal experience, so when I broadened my horizons and became educated on the practices of cannabis, I realized it too is a very communal experience. There’s sharing, passing things around, great stories and lots of laughter. The coming together of people over food and cannabis, two things that clearly make people happy.

You formerly worked as an anti-drug counselor, how has cannabis expanded your cooking or helped expand your style?

Well I’m very much a savory chef, which means you can almost always revive a dish while cooking. But working with cannabis is far more technical and scientific, particularly if you create your own products - butters, oils etc.

It’s definitely more akin to patisserie in that regard. You have to understand the quality of your product, it’s temperament and how it responds to certain foods, the THC levels and of course consistency. I have to be more in tune with each part of the culinary process because clearly, you can’t just add more butter. Ha. Which is good, it challenges me; I like a good challenge.

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Can you see cannabis affecting the dining experience overall?

Definitely, I think there could potentially be a day that Whole Foods has a cannabis aisle or THC aisle. We’re already seeing restaurants and hotels and all these other cannabis-related luxuries popping up. I think it’s something that’s going to be the norm; we’re nearing the end of the Prohibition of our era.

Favorite recipe or style?

Well I’m classically trained so I like to bring that technique to my cooking. But I would definitely say my style reflects my Southern background, Creole cooking and Cajun as well.

I like to do that but all things in between too. My style of cooking reflects my inspiration which is people and culture. In fact, my next seating is ‘Making America Great,’ which will feature a number of cuisines, representing who we truly are as a country.

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MIGUEL TRINIDAD REINVENTING TH E KITCH EN WITH CANNABIS WRITER / ANDREA LARSON

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NOWN FOR HIS FILIPINO cuisine, New York native Miguel Trinidad shares his passion for cooking with DOPE Magazine. He isn’t afraid to push new boundaries and credits his mom for getting him behind the cooking flames at a young age. We talked bacon-fat infused mac ‘n’ cheese, Mexican hot chocolate and the experience that has driven Miguel to be an avid advocate of low-dose consumption for beginners.

PHOTO / TODD SCHMIEDLIN

What came first for you, cooking or cannabis?

It would definitely have to be cooking. I started cooking when I was eight years old, just watching my mother in the kitchen and then trying to replicate what she would make. She was my introduction to food and cooking.

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How do you think the East Coast perception of the plant has shifted in the last few years with some states going recreational?

It’s definitely shifted in a positive direction. So many activists are voicing their opinions about the plant. There is more education and information available. We are learning every day all of the benefits that this plant offers.

I believe it’s just going to get better and better as people begin to understand the medical properties of the plant. I imagine the stigmas are just going to start falling away one by one. I think that it’s changing now with the technology in smoking, the vape pens, the different formats. People can walk down the street inconspicuously.

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Has your experience cooking with cannabis pushed you as a chef to try new recipes?

Absolutely. Cannabis is an ingredient that hasn’t been touched. Not a lot of people now how to use it and there are so many different flavor profiles and strains. Using cannabis in your meal is like using a brand new herb. Playing around with it and trying to get the most out of it is challenging and inspiring. Every chef wants to try something new, stand out and make people happy.

Cannabis has definitely pushed me in my career, my ideas and in creating new dishes.

What is your typical method of infusion? What do you enjoy the most?

I like infusing using the sous-vide method. I can control the temperature; I am not at risk of cancelling out the THC by bringing the temperature up to high.

It’s definitely my preferred method.

You are well known for your Filipino cuisine. When you started out cooking with cannabis, did you start out experimenting with cannabis and Filipino dishes or brand new recipes?

I did both. Often times with the meals that I make, there is some influence of Filipino cuisine. I’ve really found myself wanting to push boundaries with cannabis. I’ve played around with Dominican dishes as well.

What role do you feel cannabis plays in comfort food?

When I think of cannabis and comfort food I think that the two can be a dangerous combination. I make a mac and cheese with a bacon fat infusion and it is so good! But the problem is that you don’t want to stop eating it. So my advice for combining the two is to have a very low dose.

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MINDY SEGAL CRAFTING EDIBLES IN TH E H EART OF AMERICA WRITER / ANDREA LARSON

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ELISHED FAR AND WIDE and everywhere in between, Mindy Segal’s desserts are a product of commitment, passion and innovation.

Her collaboration with Illinois-based cultivating and processing company Cresco Labs has launched her sweet treats into the world of cannabis. The products hit shelves last month in Illinois. DOPE Magazine caught up with Mindy to chat edible dosing, the challenges of mass-produced desserts and the difficulties of working in a solely medical state.

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What came first cannabis or cooking?

I am a professional chef. I own my own restaurant and a bakery, I am a full on chef.

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Did you originally use your own personal recipes when making your edibles?

Yes, yes, yes I did. It’s all true. The only thing that I hadn’t done before was make candies. So, I was working on nailing those down this summer. It was really challenging, because I am a pastry chef and not entirely used to working with oils. Working with flavored oils was really difficult for me. But at the end of the day, I accepted the challenge and I really like my candies.

When you’re giving someone advice about using your product for the first time, what do you say?

I always tell people that everybody’s body is different. A body high is completely different than smoking marijuana. It also is very dependent on what you have in your system and how you’re taking in the edible. For me, personally, ten milligrams is my limit. If I did more than ten milligrams, I would be tripping. I’ve had some bad experiences eating marijuana so I know exactly what it’s like. So I always urge people to start with a half of a dose and build up from there.

How do you and Cresco Labs decide on which strains to use in your recipes?

We really just used bi-products of what we had around and we’ve found through trial and error that there were a couple of strains that were best for us.

I personally, in the future, would like to explore strain-specific products. Right now, we are distilling oil and moving the terpenes away so that the candy becomes tasteless. That is how we are marketing it, but I would like to, at some point, be a little more “chefy” and reintroduce terpenes according to their flavors.

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How has working with cannabis changed your perception of the dessert world?

To be honest with you the challenge of my experience has been working with a large company, mass producing my products and seeing how my products look packaged for sale in a retail setting. It’s also been challenging trying to create a product that tastes good and has consistent dosing. Both the head extractor, Mike West at Cresco Labs and the chef Matt, we’ve all worked together mathematically to make sure we’re doing the right thing.

What have been the biggest hurdles you’ve faced working in a medical state?

Technically, it is illegal for me to try my own products. I think that Illinois is a long way off from legalizing marijuana for recreational use, but you know I am hoping that the patient population will grow as more conditions are added to the list. I am waiting for migraines to go on the list, because I suffer from them. I would love to be able to get my medical card.

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ISRAEL PART II RESEARCH, SCIENCE & TECHNOLOGY WRITER / SESHATA

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AST ISSUE, I INTRODUCED readers to the blossoming medical cannabis scene in Israel, and talked about what it’s like to be a medicinal cannabis patient there. This month, I will take a look at the many, varied innovations now being produced, along with some of the most advanced cannabinoid research taking place in the world today.

TALKING TERPENES WITH EYBNA TECHNOLOGIES My hosts for this visit are the managers of Eybna Technologies, a startup dedicated to “cracking the code” of cannabis—discovering all there is to know about the thousands of compounds it contains. Eybna’s main focus and specialization is terpenes, the naturally-occurring compounds that give cannabis its aroma and flavor.

Nadav Eyal, Eybna’s youthful CEO and Co-Founder, explains that by analyzing thousands of specimens from dozens of different strains, his startup is discovering exactly how terpenes and cannabinoids interact to produce synergistic effects. Once they have enough evidence of their hypotheses, Eybna plans to launch an international cannabis brand offering tailored therapies for a range of medical conditions.

Eybna currently produces several terpene-based products, which contain no cannabinoids and are not internationally restricted.

Already, several companies in the U.S. import Eybna terpene blends for adding to e-cigarette liquids or BHO. Co-Founder/COO Benjamin Eytan and Social Media Manager Avichai Elbaz proudly explain that in collaboration with hundreds of patients, Eybna have also developed terpene-enhanced herbal blends that are far safer than tobacco, with the added potential of augmenting the effects of medicinal cannabis! They call this flagship product line “Wingman,” and so far they offer “Sativa,” “Indica” and “Classic” blends.

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CANN10CON: MEETING OF TH E MINDS IDEAS NEVER STOP COMING AT SEACH One of Eybna’s most important collaborators is Seach Ltd. Seach and Eybna work together to grow, process and analyze thousands of cannabis plants. This partnership enables Eybna to calculate “average” profiles for dozens of popular strains including OG Kush, Super Lemon Haze and many more.

But that’s far from the only collaboration that Seach is involved in. In the “Startup Nation,” there are endless numbers of young, enthusiastic entrepreneurs keen to make their mark, and the cannabis industry is no exception. Shay Avraham, Seach’s forward-thinking R&D Manager, wants to explore every possibility.

Seach now boasts several partnerships with emerging compa-

nies, and a range of innovative products for patients and caregivers. One startup, known as MetaRe-Nan, makes a decarb reactor that decarboxylates cannabis with controlled heat (and without damaging precious terpenes). MetaRe-Nan is also developing a tabletop solventless extraction system to allow home users to produce finely-separated fractions for very little cost.

Another innovation is Genetic V, a DNA fingerprinting bioinformatics-based service that can map the genome of a cannabis plant from a tiny piece of leaf or bud, ideal for dispensaries to verify the authenticity and consistency of their purchased cannabis.

Shay has gone to great lengths to ensure that he has the best possible chance of meeting new entrepreneurs and hearing their ideas.

To this end, his team at Seach is deeply involved with Cann10Con, an annual cannabis conference bringing together representatives from 20-plus nations to share knowledge and unveil new products.

Cann10Con hosts a Startup Pavilion—a spawning ground for scientists, entrepreneurs and investors to meet and breathe life into new projects. Furthermore, plans are taking shape for a crowdfunding site that will bring together scientists and innovators with members of the public wishing to contribute funds to make new products and clinical trials a reality.

“This infrastructure has never before been seen for cannabis,” says Shay. “Everyone that wants to join can give just $2, $10 or whatever they want to contribute—and

clinical trials can be funded by people from all over the world.”

“Unlike the U.S., we can run trials right now,” he continues. “We have five or six already running, and another ten waiting. I want to help them get the money they need.”

Another annual cannabis conference in Israel that is now achieving global importance is CannaTech—the brainchild of Saul Kaye, a pharmacist originally hailing from Perth, Australia and Clifton Flack, a marketing expert originally from London, England. The two entrepreneurial spirits launched their company, iCan, in 2015 to supply the emerging industry with consultancy, business development and marketing services.

Since then, iCan has played an instrumental role in shaping the fledgling Israeli industry, and the conferences and conventions they hold are fundamental to the process. The next CannaTech conference will be held March 20–22 in 2017.

TH E CUTTING EDGE OF CANNABINOID RESEARCH AT TECHNION The last stop on our tour of Israel’s cannabis industry is a visit to Technion Institute of Technology in Haifa, an hour north of Tel Aviv. There, we are to meet with Dr. David “Dedi” Meiri, the brilliant and passionate biologist who heads the Laboratory of Cancer Biology and Cannabinoid Research.

Dr. Meiri’s team is equipped with some of the most cutting-edge materials and machinery the world has to offer, and as we tour the laboratory, he explains in detail what each complicated device is for.

First, I am introduced to the confocal two-photon microscopy system, an advanced form of confocal microscope that uses photons of infrared light in order to create a three-dimensional image. With this system, it is possible to look inside live animals—down to the level of a single cell or even deeper to a subcellular level. This technology can help Dr. Meiri’s researchers understand what is happening in diseases such as cancer, and how tumors respond in real time to cannabinoid treatments.

Next, I am shown a supercritical CO2 extraction system that allows variation of tem-

perature, pressure and solvent ratio to produce different fractions. Dr. Meiri explains that by combining CO2 with other solvents such as ethanol and isopropyl, and experimenting with pressure and temperature, his team, “Can increase the ratio of cannabinoids to terpenes, or isolate just the terpenes, or even a single class of cannabinoids.”

In the early stages of his research, Dr. Meiri observed that different cannabis strains exhibited markedly different biological activity even if the strains contained equal ratios of THC and CBD. Intrigued, he approached Dr. Mechoulam for some professional advice.

“So Raphi told me, ‘There are not just five cannabinoids, there are over one hundred!’” Dr. Meiri recounts; “So I wanted to find out everything I could about every single one.”

As Dr. Meiri explains, his mission is to gain a full understanding of cannabis in all its complexity. By researching the whole range of cannabinoids and terpenoids, Dr. Meiri’s team can discover tailored treatments for complex diseases that don’t respond well to current one-size-fits-all pharmaceuticals—such as cer-

tain forms of childhood epilepsy, where children may respond very differently to different strains even if they contain equal amounts of CBD. To achieve this aim, the team has another crucial piece of lab equipment—a next-generation liquid chromatography-mass spectrometry (LC-MS) machine that allows for far more precise identification of terpenoids, cannabinoids and cannabinoid acids than the current industry standard.

Dr. Meiri explains that standard high-pressure liquid chromatography (HPLC) technology only allows for the identification of eight cannabinoids—but with this machine and his advanced CO2 extraction system, his team is able to identify all cannabinoids and terpenes from a plant or extract, and even separate them.

Using these methods, Meiri’s lab has created a library of over 300 different cannabis strains with unique cannabinoid and terpenoid profiles, helping the team to reveal the effect of cannabis on different types of cancer, epilepsy and diabetes.

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GROW I N G CA N NA B I S F OR F OO D ?

THINK ORGANICALLY WRITER / DAVID BAILEY

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VER TAKEN A GIANT juicy bite out of a fresh ripening cola? Me neither, but I’ve been tempted! Cannabis, just like all of our favorite fruits and vegetables, has an incredible number of antioxidants, flavors and nutritional minerals. If it’s so healthy, why don’t we see cannabis next to our lettuce or bok choi? And if we’re going to eat it, should it be grown differently?

Before we can begin the eating cannabis conversation, we should first discuss the benefits of doing so. It’s easy to throw around words like antioxidants and vitamins, but do we really know their role in our bodies? Or for that matter, how they’re developed in plants?

G ROW Without overcomplicating things, antioxidants come in many different forms naturally. The deep color of blueberries and garnet hue of raspberries are from antioxidants called flavonoids, and the wonderful aromas of flowers and cannabis are from terpenes. Because our body is constantly enduring stressors such as exercise, poor diet and daily life in general, free radicals are released in the body that can cause cancers and other illnesses. Antioxidants fight these off. So we obviously want to take in lots of antioxidants!

As we’ve all experienced, not all cannabis is equal just as not all blueberries are equal. That’s because how it’s grown makes a drastic difference in the outcome, and those flavors and colors correlate directly to how antioxidant-rich it is. Shamefully, our nutritional stamps on food show vitamin and mineral counts but no antioxidant reports. With a little understanding of how plants produce antioxidants, you can grow the most flavorful—and healthy—cannabis and produce.

Now, this may not shock you, but after all the propaganda about organic food not being any different…they lied.

It’s distinctly different in the amount of antioxidants produced as well as the level of heavy metals present. A study published by the British Journal of Nutrition revealed facts that had been hidden in previous testing results. Led

by Newcastle University in the United Kingdom, the study demonstrated how organic vegetables, in comparison to non-organic, had up to 69 percent more of certain antioxidants, anthocyanins

“CANNABIS, JUST LIKE ALL OF OUR FAVORITE FRUITS AND VEGETABLES, HAS AN INCREDIBLE NUMBER OF ANTIOXIDANTS, FLAVORS AND NUTRITIONAL MINERALS. IF IT’S SO HEALTHY, WHY DON’T WE SEE CANNABIS NEXT TO OUR LETTUCE OR BOK CHOI?”

and flavonols, as well as significantly lower levels of the toxic heavy metal, cadmium. That means more of the cancer fighters and less of the cause.

Sounds pretty good to me.

This same approach to growing effects cannabis too. There is a reason many smokers report an earthier, more full or complex aroma and smoke from organic-grown cannabis. Quite literally, there is more complexity to the existing terpenes, flavonoids and organic compounds created while growing. This is not to say it’s a better product, but when considering it as a food, it’s far superior.

I believe plants are able to produce more antioxidants and fuller flavor in an organic environment because of the nutritional complexity and availability.

With agro-chemical fertilization, the ratios and quantities of what nutrients are delivered to the plant are exact but limited in their ingredient complexity—almost like force-feeding a meal replacement shake. In an organic feeding regimen, the plant has access to many different types or sources of a nutrient as well as other organic compounds.

While absorbing the standard NPK and micronutrient requirements, the plant is also absorbing other organic compounds that can change the flavor, smell and even color of your plants.

If you’re growing cannabis for food, you want it to taste good! If you want it to taste good, it needs to be organic.

For the home medical patient or grower, you’ll get your best starter results with bottled organic nutrients and soil. Don’t go digging yet, you’ll need proper potting soil to make sure the plant is fed

correctly. Most bagged organic blends have what you need, the key is buying “potting” soil for the drainage. Look for products that are OMRI-listed and follow their feeding regimen. Learning to balance soil pH, watering and environmental controls should be your focus.

If you’re already familiar with basic gardening, look into compost tea and living soil organic models. The further you’re able to move from bottled products, the more native or unique your final product will taste. At the heart of organic farming is realizing that both the plant and the soil are alive. The main problems with agro-chemical fertilization, and the reason it reduces the complexity of soil, are its effects on the soil biology. Naturally, plants feed through the soil via bacterial and fungal interactions with decaying matter. Agro-chemicals kill or disrupt these organisms and their environment, off-setting the ability for plants to take up nutrients from the soil rather than the fed nutrients. In organic farming, the idea is to nurture and feed the soil to feed the plant.

Growing at home is always a lot of fun and the added benefit of feeding yourself something healthy never hurts.

What many don’t realize are that cannabinoids are potent antioxidants all on their own. Combining cannabinoids with the already potent antioxidants produced in other foods makes cannabis one of the most powerful superfoods available. While it may not end up on grocery shelves anytime soon, you can give yourself a much better version at home.

FOOD/SPICE/HERB ORAC (Oxygen Radical Absorbance Capacity) Value

WORLD OF CANNABIS Produced by MJIC Media and Sponsored by Marijuana Investor Summit

NOV. 15TH & 16TH 2016

LAS VEGAS, NV

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The world of cannabis: featured workshops UPDATES FROM AROUND THE WORLD

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NEWS

T H E V E T E R A N’S P L I G H T WRITER / KELLY VO

T

HERE ARE OVER 19.3 MILLION U.S. military veterans, according to the United States Census Bureau, and among those veterans, PTSD is prevalent. 30 percent of veterans from the Vietnam War have or had PTSD; 12 percent from the Gulf War; and between 11 and 20 percent from the Iraq and Afghanistan Wars have it based on statistics from the U.S. Department of Veterans Affairs.

The sad truth is that, up until recently, the only solutions for PTSD that veterans could seek were either narcotics or opiates. At first, it might not seem like a problem until you realize that the death rate from opioids among VA healthcare recipients is nearly double the national average. And that’s just the surface of the issue. Don Paco, a retired Marine who served three tours in Vietnam, has experienced PTSD and

the resulting struggles firsthand.

“Vietnam was hell. It was very macabre,” Don remembers.

“I suffered from sleep deprivation. I saw my friends getting wiped out all the time. It was ugly. During the war, I took some shrapnel and came down with malaria, and when I came back, I was totally enraged from my experiences. I had nothing but hostile emotions and I wanted to destroy everything in my path. You couldn’t talk to me. My friends and family were leery of me, and I knew I was suffering from PTSD, but the first time I met my psychiatrist he was just about sleeping at his desk. I had to explain what I needed and all he did was prescribe massive amounts of narcotics to pacify me. I was prescribed 180mg each of Hydrocodone, Valium, Sertraline (Zoloft) and Morphine.”

NEWS

After Don was placed on his extensive medication regimen, his life didn’t get better; it started to go downhill. He was altered both mentally and physically, and his friends started to worry that he would kill himself or someone else if something wasn’t done. Then, in 1971, while sitting around a friend’s apartment, he was introduced to cannabis.

“Instantly, I was comfortable for the first time,” Don describes. “I had been on edge for so long and suddenly I felt better. That’s when I started using cannabis permanently, and I have no doubt that I would be dead or worse without it.”

Slowly, cannabis helped Don cut back on many of his other medications, even helping him deal with withdrawals. Now, though he still takes pain medication for his injuries, he uses cannabis for everything else. He takes it twice a day—once in the morning and once right before bed—to help him get through the day and get the sleep he needs.

The problem is that cannabis still isn’t officially recognized as a treatment for PTSD. While earlier this year both Congress and the Senate put their seal of approval on an amendment that would prevent the VA from using funds to stop doctors from recommending medical marijuana, that doesn’t mean that veterans automatically have access.

“The VA has a policy of drug testing and some doctors won’t prescribe you the medication you need if you test positive for cannabis,” Don explains. “Instead, you have to go through a few doctors to find one that won’t mock you for your medical marijuana use.”

It’s an unfortunate truth for many veterans that medical marijuana isn’t readily available or accepted, but Don has a solution. “Instead of mocking it, the government needs to do more tests to show the positive effects,” he states. And the good news is that’s exactly what’s happening.

“INSTEAD OF MOCKING IT, THE GOVERNMENT NEEDS TO DO MORE TESTS TO SHOW THE POSITIVE EFFECTS.” -DON PACO, VIETNAM WAR VETERAN

NEWS

A new study, federally approved by the Food and Drug Administration (FDA) and licensed by the Drug Enforcement Administration (DEA), will allow Arizona and Baltimore researchers to study the effects of medical marijuana on PTSD sufferers. The study will review 76 veterans to determine whether marijuana is an effective treatment. It’s the first time that the DEA and the FDA have approved a randomized, controlled study using the actual cannabis plant and not oils or synthetics. If the study is successful, marijuana could eventually be prescribed to anyone with PTSD. The study will take place over two years and will require veterans to purchase their marijuana from the National Institute of Drug Abuse. An issue for many veterans is the fact that the cannabis used in the study will be low in THC and CBD (10 percent) compared to what is commonly available in dispensaries (20–30 percent), which could produce skewed results. Another issue is the fact that smoking—using the Fulton Puff Procedure—will be the only way that veterans will be allowed to consume their medication. But it’s still a step in the right direction.

Veterans will be allowed to smoke 1.8 grams, or two joints, a day and will be required to journal their experience. And to ensure the study meets academic requirements, participants will be randomly assigned two of four different strains of marijuana: a high-tetrahydrocannabinol (THC) strain, a high-cannabidiol (CBD) strain, a strain with equal parts THC and CBD, and a placebo.

There’s no doubt that the new study is a positive step for veterans everywhere, and the hope is that researchers will witness the same results that countless cannabis users already have. “It’s impossible to keep track of the number of people that I’ve introduced to cannabis,”Don says. “I’ve seen it [cannabis] save lives, marriages, jobs and impact every facet of life. The government must realize that marijuana is not a narcotic, but a medicine that is beneficial in so many ways.”

If you have a cannabis story to share with us, contact DOPE on any social media platform with the hashtag #End420Shame or email kellyv@dopemagazine.com.

Don Paco is a proud customer at Essence dispensary on Las Vegas Boulevard. He chose Essence because of its knowledgeable, friendly and compassionate staff, and their remarkable MED selection that can meet anyone’s needs. However, the dispensary’s most impressive attribute is the substantial discount they give veterans.

While most dispensaries only offer 10 percent off, Essence goes above and beyond, offering a 30 percent discount.

“I want to personally give kudos and thanks to the owner of Essence, and recommend that veterans suffering from PTSD give it a try,” Don shared.

PROD UCT S W E LOV E TOKER POKERS A clogged pipe can certainly be a pain in the ass, especially when you’re without a contraption to use as a poker. The Toker Poker offers colorful casing options for your lighter that features a pull-out, stainless steel poker roughly the size of a paperclip—a stylish and useful addition to your smoking game.

WRITER / MEGHAN RIDLEY

PHOTO / MARK COFFIN

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ANONYMOUS BAGS A go-to stash bag with a lock can bring some definite versatility to your cannabis game. Whether you’re on the go and trying to keep your stash organized, or looking for a discreet manner to store your weed and accessories—Anonymous Bags make the mission accomplishable.

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GOODSHIP TOTE BAG Wearing a Goodship tote over your arm is a distinct sign of cannabis class. These makers of some of the finest edibles in the Washington state cannabis industry don’t stop in the kitchen, offering stylish complements and functionality to the highest degree with their merchandise.

Price: $27.00 thegoodship.com @thegoodshipco

UTILLIAN 720 VAPORIZER Compatible with both dry herb and cannabis concentrates, the Utillian 720 offers a sturdy handheld vape option with a minimalist approach. One button on the side, a magnetic top and a moveable mouthpiece make this product a great option for vaping novices.

Price: $219.00 torontovaporizer.ca @torontovaporizer

NATIVE MAVERICK DESIGN PATCHES

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A little detail can go a long way, especially when it comes to adorning your favorite clothing and bags with some unique patchwork. Native Maverick Design patches are hand-stitched works of art that will elevate your fashion game with unique color and texture, while you enjoy your stylish promotion of the plant.

WILDFLOWER CBD VAPE These disposable vaporizers are sleek in appearance and perform like a dream. Crafted from stainless steel and coated in food grade paint, these vapes feature a vortex tip that allows for a quieter and smoother hit than your average disposable vape pen. And yes, they come filled with cannabis oil.

Price: $60 wildflowerus.com @wildflower_marijuana

RYOT MULTI UTILITY TOOL Whatever operation your cannabis paraphernalia may be in need of, the Ryot Multi Utility Tool most likely has you covered. Grinding, poking, dabbing, scraping, bottle opening—you name it, this pocket-sized work of wonder will help you get the job done.

WINKY & DUTCH The vast array of customizable jewelry and accessories available through Winky & Dutch is mind-boggling. Thankfully, narrowing it down to the cannabis and spiritual side of things leaves beautiful options for expressing your style—with our faves being the buttons.

Price: $49.00 ryot.com @ryot_official

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RUBY CANNABIS SUGAR HEALTHY AND HEALING COOKING WITH CANNABIS After obtaining a medical marijuana card due to bouts with cancer and physical injuries, L.B. Cheryl realized the many healing powers of cannabis. She is now dedicated to educating the masses on these benefits via her book—where readers can get recipes on everything from crepes to kimchi.

Price: varies findrubysugar.com @ruby.sweets

Ever want to add a dash of cannabis-infused sugar to your coffee or tea? What about sprinkled over your strawberries or morning cereal? Ruby Sugar offers 10mg servings of the tastiest organic natural cane sugar—just grab a package and sweeten your day with some highness.

LIFESTYLE

W H AT T H E F * C K I S T H E E L E C TOR A L C O L L E GE ?

WHY YOU R VOTE DOESN’T TECHNICALLY COU NT, BUT WILL ALWAYS MATTER WRITER / MEGHAN RIDLEY

Wh at i s th e E l e cto ra l Col l eg e ?

E

VERY FOUR YEARS OR so, the term electoral college sneaks back into the everyday vocabulary. From here, it serves to confuse and irritate the masses—as well as determine the President and Vice President of the United States. As candidates close in on the golden number of 270 votes to win, here are some of the little-known facts surrounding one of the most misunderstood components of American politics.

Don’t let the name fool you, as the Electoral College is not an institute of higher education.

Invented in 1787, it is the body of individuals that elect the President and Vice President of the United States. This is where the ‘my vote doesn’t count’ argument comes from. When you head to the ballot box in November, you aren’t technically voting for President and VP— you’re weighing in on a conversation and expecting the electors of your state to express the majority opinion of the state when they cast their official votes. Interestingly enough, electors don’t pledge these official votes until January 6 before Congress—almost two months after election day.

Ha ve e l e cto rs ever n ot fol lowed th e vote of th e p eopl e ?

According to the National Archives, more than 99 percent of electors have followed the popular vote of their state—amounting to approximately 150 individuals that’ve strayed.

29 states currently have laws to punish these ‘faithless electors.’ An elector from Texas has recently threatened to not vote for Donald Trump, regardless of the votes casted by citizens of the state.

LIFESTYLE

Ha s th e popu l a r vote ever lost ?

Yes—as recently as 2000, when we received the presidential gift of George W. Bush. His opponent, Democratic candidate Al Gore, received over half a million more votes by the people but still didn’t take the White House because Bush beat him in electoral votes. Andrew Jackson, Samuel Tilden and Grover Cleveland were also popular vote winners who lost the presidential election.

“AN ELECTOR FROM TEXAS HAS RECENTLY THREATENED TO NOT VOTE FOR DONALD TRUMP, REGARDLESS OF THE VOTES CASTED BY CITIZENS OF THE STATE.”

How a re e l e ctora l vote s d i str i buted?

The number of electoral votes each state receives is equal to its congressional members, where states such as California carry 55 and Vermont only puts up three. 48 of the 50 states gift their entire basket of electoral votes to the winner of the popular vote of their state, with the exceptions being Maine & Nebraska.

In these two states, the overall state winner takes two electoral votes and the remaining are awarded according the the victor of each congressional district.

NEWS

CA N NA B I S A D U LT U S E L E GA L I Z AT I O N I N N EW E N G L A N D STATES CLOSE FOR SOME. WAY OFF THE RADAR FOR OTHERS WRITER / DAVID HODES

L

EGALIZING ADULT USE in the six New England states—Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont—would be a solid victory this election cycle, since many of these states are considered bastions of mostly liberal voters.

But the reality is a bit more sobering.

The quick look goes like this: No movement on adult use legalization in 2016 in Connecticut; Maine looks like an initiative will pass in November; Massachusetts has a good chance but there is serious opposition in high places and

potential legislative scrutiny in January; New Hampshire is going nowhere; Rhode Island did not allow any votes on a legalization bill this year and may revisit it when they reconvene in January 2017; and Vermont is making serious inroads but needs, and may get, more support in the legislature over the next year.

In addition, Rhode Island, New Hampshire and Vermont do not have the option of voter initiatives, meaning that advocates have to work directly with the legislature, which can make the legalization process more difficult.

NEWS

The opinion at this stage in the process by Marijuana Policy Project (MPP) operatives, which is running the initiative campaigns in Massachusetts and Maine, is that adult use initiatives have a good chance of passing in these two states.

But even in the two states, where medical marijuana has already been legalized, there are bumps in the road to legalization.

Maine advocates recently endured a kink in the plan when the state rejected signatures needed to put the adult use initiative on the ballot, saying that the signature of the notary didn’t match what was on file for 5,000 of the signatures. “That was never statistically believable,” Matt Schweich, Director of State Campaigns for the MPP, shared.

MPP sued over that result, and the court ordered the secretary of state to do a second review, eventually agreeing that there were enough signatures to put the initiative on the November ballot. “It was a bit of a turbulent ride, but ultimately the court agreed with us,” Schweich said. “It was just wrong that a technicality was used to throw out thousands of signatures of Maine voters who wanted to see this on the ballot.”

Schweich says that the actual process of drafting the initiative is the critical link to the initiative succeeding. “We write these initiatives in the context of the laws that are already in place,” he expressed.

Maine has had a medical marijuana program since 1999 and Massachusetts voters approved theirs in 2012. “So we really look at the states and draft initiatives that fit in the context

of what has happened up until now,” he added.

“The electorate is different. The concerns of the voters are different. And ultimately, the policy details end up being different. Which is a good thing.”

Schweich says there are opposition efforts to the initiative in Massachusetts to consider.

For example, Massachusetts Governor Charlie Baker, Boston Mayor Marty Walsh and House Speaker Robert DeLeo formed an opposition committee in April. “At the end of the day, we think that most voters agree with us,” Schweich concluded. “The numbers seem to show that. So we remain confident that voters see this as the correct policy for their state.”

The Massachusetts ballot initiative—Question 4—has the infrastructure behind it to win, according to attorney Michael Cutler, who helped write the initiative that resulted in legalizing medical marijuana in the state. But there are still major fundraising hurdles to getting the word out. “The last two initiatives— on medical marijuana and decriminalization— had no significant opposition,” he shared.

Rhode Island meanwhile, is waiting to see what happens in Massachusetts, Cutler says, who, along with law firm partner Dick Evans, participated in the drafting of the Massachusetts initiative after a bill he drafted didn’t move in the legislature. “More importantly, the Rhode Island Speaker of the House [Nicholas Mattiello], who has sort of more power than the governor, is supportive,” Cutler said.

“So they are pretty much ready to go.”

Vermont is also waiting on Massachusetts, Cutler added. “It seems to me that there will be

a new force to push them based on the Massachusetts results.”

Cutler reminds advocates that an initiative in Massachusetts has no independent ability to withstand legislative amendment, meaning an initiative approved by the voters in November could be repealed or “significantly eviscerated” when the legislature convenes again in January 2017.

A movement to do that has, in fact, already begun. “The state legislature is already working on a bill to modify what the initiative will look like,” Cutler said. “So in terms of protecting the process behind the initiative, it doesn’t end on November 8. It needs to continue into 2017.”

Cutler says that New Hampshire, historically Republican and generally the most conservative New England state, is “just a shit show.” “The governor [Governor Maggie Hassan], who is now running for U.S. Senate, has been pretty miserable on this,” he added. The state legalized medical marijuana in July 2013, but wouldn’t issue medical cards until November 2015, and opened just three dispensaries in 2016.

The New Hampshire House of Representatives approved a bill to legalize adult use in 2014, but it was vetoed by Governor Hassan, as was a similar House-approved bill in 2016.

A state poll in July 2016 reported that 61 percent of state residents support legalization.

Connecticut is also at a standstill on the issue. The state expanded its four-year-old medical marijuana laws in May 2016, but a bill to legalize adult use died in February.

NEWS

David Zuckerman - Vermont Progressive Party Senator

In Vermont, medical marijuana was legalized in 2004, but a bill on adult use that was very restrictive failed in May 2016. With the legislative body adjourned until January, which will reconvene with a new governor and a new senate leader, there is no additional action expected on the issue of adult use legalization soon. “When they start up again, there is no doubt that bills will be introduced,” Vermont Progressive Party Senator David Zuckerman said.

Zuckerman, who is now running for lieutenant governor and has been endorsed by

Bernie Sanders, introduced the failed adult use bill. “The question is how high on the priority list these new bills in the next session will be,” he added. The failure of the adult use bill, which stalled then died in the House, according to Zuckerman, was “certainly frustrating.” “I felt like the general public was supporting it,” he said, “But as is all throughout the case, legislators are sometimes behind the public sentiment on timing.”

Zuckerman, a lead policymaker on cannabis reform since the late 90s, introduced the

medical cannabis laws now in place in Vermont, says that his run for lieutenant governor represents a referendum on the issue of adult use legalization.

Cutler says that if you haven’t figured out where you stand on marijuana reform by now, you are “living under a rock someplace.” His summation, “My sense is that people are about as polarized on legalization as they are for the presidential election. Which is to say that there are no swing voters.”

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1

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n amendment that would have allowed veterans to access MED cards from the VA in legal states passed both the U.S. House and Senate but was stripped from the final legislation. Supporters of the bill are blaming Illinois Sen. Mark Kirk (R), who said “I don’t think we have too few high veterans out there” earlier this year. Kirk is in a tight race to keep his Senate seat against Rep. Tammy Duckworth (D), a combat veteran who lost both her legs in Iraq.

WRITER / ALEX HALPERIN ILLUSTRATOR / JOSH BOULET

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nsys Therapeutics, an Arizona pharmaceutical company that donated $500,000 to oppose REC in Arizona, is about to release a synthetic THC-spray for chemotherapy patients that would compete directly with MED. It’s been more widely noted that Insys’ only current product is an opioid spray.

Insys noted in a 2007 SEC filing that legalization is a threat to its business. Forbes listed Insys as one of the cannabis-related pharma companies that are takeover targets.

C

harlo Greene, the young journalist who in 2014 quit a television reporter job on air to go into cannabis, faces 14 charges and up to 54 years in prison. The charges stem from raids and undercover purchases at her Alaska Cannabis Club following her “fuck it” sign off. It’s almost dizzying when you try to make sense of it,” Greene, who is AfricanAmerican, told the Guardian. “It could literally cost me the rest of my adult life.”

3

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S

outh Carolina Sen. Lindsey Graham became the latest highprofile Republication to show interest in legalization. He’s a cosponsor of the CARERS Act which would increase access to MED and make MED research easier to pursue. Graham held a subcommittee hearing on how the DEA classifies the plant, a major step towards getting a vote on the bill. It had gone nowhere since a bipartisan group of three Senators introduced it last year.

5

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Canadian official called it “ludicrous” that the U.S. prohibits foreign nationals, including Canadians from entering the U.S. if they admit to past cannabis use. (Canada’s prime minister Justin Trudeau smoked while he was in Parliament.)

Canada is in talks with the U.S. about its plan to legalize next year but two of its largest banks Socita Bank and Royal Bank of Canada said they do not work with cannabis companies.

6

D

enver-based social network MassRoots defaulted on close to $1 million in debt payments and laid off more than a dozen workers. Following the news, chairman and CEO Isaac Dietrich, wrote an optimistic letter to shareholders that did not reference either setback. The company, which soon repaid its debt, has raised more than $5 million. Earlier this year its application to trade on the Nasdaq was rejected. MassRoots has announced that it repaid the debt. In other financial news stock in GW Pharmaceuticals jumped after promising late stage data for its experimental seizure drug Epidiolex.

BUSINESS

T R A N S F OR M AT I O NA L T R A N S AC T I O N S TH E BUSINESS OF MAIN STREET MARIJUANA WRITER / MEGHAN RIDLEY

“O

NE OF OUR FIRST imaginary customers was our own 85-year-old grandma. We wanted to build an open, welcoming, light and friendly environment that she could come into not knowing a single thing about weed, and not be intimated to return on her own.

We hear it over and over from new customers that the experience is nothing like they thought it would be,” described Ramsey, Co-Owner of Main Street Marijuana. Given that Main Street Marijuana has three locations including their original store in Vancouver, Washington and is the number one revenue grossing business in the state’s legal cannabis industry, it’s safe to say that Ramsey and his team are onto something.

There is an undoubtedly strong customer-based philosophy at Main Street Marijuana, where the product selection and price points speak volumes to the value placed on the data they’ve collected.

As Ramsey said, “The products on our shelves are decided by the customers. It’s not about image, pretense or what my connoisseur friends think is cool—it boils down to data. If I stock a new product and we sell 200 units in a day, then the customers are clearly responding to that product at that price point. My job would then be to keep it consistently on our shelves.” As customers continue to flock to Main Street Marijuana, they’re able to place larger and larger orders with producers and processors, which translates into cheaper prices passed onto the customers.

PHOTO / ALEX FALLENSTEDT

BUSINESS

“NEARLY EVERY LAST ONE OF THOSE INITIALLY QUESTIONING OUR ARRIVAL HAVE EMBRACED US AND BENEFITED FROM THE REVIVAL RECREATIONAL MARIJUANA HAS BROUGHT.” -RAMSEY, CO-OWNER MAIN STREET MARIJUANA

As the recreational cannabis industry continues to expand and evolve at revolutionary rates, the sheer number of business transactions Main Street Marijuana is producing is resulting in a transformational model and conversation for those entering the burgeoning industry. And at the end of the day, for the individuals still protesting pot, Ramsey has a few closing words: “You’re fighting a losing battle. It’s a war on drugs that has resulted in an incarceration rate 5x higher than any other country in the world. It’s a prohibition that has affected the lives of millions of individuals, permanently stained their records and incarcerated low level drug offenders at rates that draw no other conclusion but a targeting of minorities. You can keep those police officers devoting valuable resources to marijuana users— keep those lawyers, judges, and jailers busy and guarantee a steady stream of revenue. Or you can stop ruining lives, start collecting billions of tax dollars nationwide, create hundreds of thousands of jobs, and allow those who choose to consume marijuana a safe, taxed and tested outlet.”

SOCIAL MEDIA

T

HINGS ARE COOKING UP! As this is our “Food” Issue of DOPE Magazine, we collected the best of cannabis-inspired photos from our social media platforms that represent this growing movement. We hope these p hotos further activate your cannabinoid system—keep the tags coming @dopemagazine.

SOCIAL MEDIA

@1130artisans

@auracannabis

@damerogue

@dawgstarcannabis

@futurolausa

@goldline425

@highgradeorganics_

@kandidkush

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@theorem_cannabis

@thirteenshots

@tightpantstaytay

Get featured by tagging us in your photo @dopemagazine and hashtagging #dopemagazine

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F YOU WANT TO try something new and revel in satisfaction, my advice is to find the progeny of a strain you know you like. I like Super Silver Haze, so Daddy Fat Sacks’ Crater Lake was naturally my go-to. I’m glad Daddy Fat Sacks offers this little-known strain to our local retail shops because this is the kind of weed you reminisce about! The aroma has a pleasant, classic marijuana scent; the taste is earthy and sweet, but it is the effects I loved the most: energizing yet calming, perfect for stress relief.

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S E AGOAT CA N NA B I S C O M PA N Y WASHINGTON AND VENEZUELA’S SALTED CARAMEL BONBON WRITER / ALEX JULIANO

A

s rich as it is relaxing, the colorful Seagoat Bonbon boasts a moderately powerful punch for its size. One of these Salted Caramel Bonbons literally melted in my mouth as I bit into its creamy, cannabis-infused interior. The fusion of Venezuelan cacao and Northwest cannabis was tastefully done. After a few minutes short of a half-hour, I was rooted to my couch, but laser focused on a Monday night Netflix session. The 3:1 ratio of THC to CBD seemed to keep my mind engaged and uplifted, while allowing my body to fall into relaxation.

PHOTO / TINA BALLEW

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This product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults twenty-one and older. Keep out of the reach of children.

C O N C E N T R AT E

SUPER LEMON HAZE LEMON SUGAR FROM KUSH VALLEY WRITER / BRIAN GONCUS PHOTO / EMILY NICHOLS

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WEET, ZESTY, LEMONY, tart and citrus-forward are just a few of the adjectives I might use to describe this fine little sugar wax. Kush Valley has taken this concentrate to the next level. It’s hard to go wrong with Super Silver Haze (one parent of this awesome genetic), but add Lemon Skunk (the other parent) to the mix, and the result is a mood-enlightening concentrate full of the most delightful characteristics. This outgoing day-time smoke has a sweet, candy-like flavor that will ease you into a state of elation and enhance your attention to detail. Designed for the day hiker!

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This product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination and judgment. Do not operate a vehicle or machinery under the influence of marijuana. There are health risks associated with the use of this product. For use only by adults 21 and older. Keep out of reach of children.

S TO R E

TO K E R F R I E N D LY KNOW QUALITY IN CANNABIS WRITER / BRIAN GONCUS

PHOTO / EMILY NICHOLS

HOMEY AND WELCOMING Located in Airway Heights, just off of Highway-2, Toker Friendly offers a discrete location and ample off-street parking that is just perfect if you don’t feel like broadcasting where you shop to the world. Walking through the doors, you will immediately feel welcomed by the homey and inviting environment. The softly lit wooden interior meshed with the calm classic rock playing in the background sets an atmosphere that reminds me of a much classier version of my uncle’s workshop growing up. Of course he never had the amount—or quality—of product they do!

1515 S LYONS RD AIRWAY HEIGHTS, WA 99001 (509) 244-8728 HOURS: MON-THURS: 9AM–11PM FRI SAT 9AM–12PM SUN: 10AM–9PM

QUALITY, NOT QUANTITY Just by talking with a few of the budtenders I got the sense that whoever named the store “Toker Friendly” certainly wasn’t lying about the friendly part. You really feel like you are getting recommendations from your friends about what kind of product you should choose. “We don’t care about THC percentages here,” the manager, Jen Hill, told me. She continued, “What matters is the quality of the product—its aroma, taste and effects are more important than the number a lab sends you.” Near the end of my visit a budtender even allowed me to sample non-infused brownies they had received that morning. They were simply delicious.

“WE DON’T CARE ABOUT THC PERCENTAGES HERE. WHAT MATTERS IS THE QUALITY OF THE PRODUCT—ITS AROMA, TASTE AND EFFECTS ARE MORE IMPORTANT THAN THE NUMBER A LAB SENDS YOU.” -JEN HILL, TOKER FRIENDLY MANAGER

EDUCATED AND KNOWLEDGEABLE In my short time as a writer, I have had the opportunity to meet many fantastic budtenders from a variety of stores, but believe me when I tell you the staff at Toker Friendly is unique. Given that most of the staff has had more than one job in the industry, their education and knowledge is second to none. This, combined with their humorous and down to earth personalities, makes for an exceptional experience.

As if that wasn’t enough, while visiting I discovered that one of their budtenders is a former ASL interpreter and I was able to have a full conversation with him in sign.

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The products sold have intoxicating effects and may be habit forming. Smoking is hazardous to your health. There may be health risks associated with consumption of this product. Should not be used by women that are pregnant or breast feeding. For use only by adults twenty-one and older. Keep out of reach of children. Marijuana can impair concentration, coordination, and judgement. Do not operate a vehicle or machinery under the influence of this drug. This product may be unlawful outside of Washington State.

GARDEN

GR E E N BA R N FA R M S A LESSON I N CLEAN CANNABIS WRITER / ERIC SKAAR

THE PEOPLE & THE PLACE Driving through Stevens County, I couldn’t help but think about all of the cannabis that has traveled the roads I was on over the last few decades. As I traversed this little-known cannabis mecca, I wondered how cannabis could be produced in such great quantities throughout the surrounding mountains and hills. This is not an environment ideal for growing, yet it has been done here since before Prohibition. One thing was for certain, I was about to get answers.

I pulled up to Green Barn Farms, a Tier III Clean Green Certified grow at the base of Huckleberry Mountain. The grow rests on a wetland offset by streams on either side. The growers pull water from these streams and filter them through sediment, charcoal and ozone before hand-watering each plant.

Brian Crawley, the head grower, walked me through their light deprivation greenhouses, outdoor plants and processing facilities while sharing with me Green Barn Farms’ philosophy and techniques. He described difficulties the farm has endured such as freezing temperatures and howling winds; all of which they have overcome. This grow was not apart from nature, it is a part of nature.

Brian uses compost from a local dairy farm to mix with their own soil. He uses a compost tea to fertilize their plants and the plants grow pesticide-free. “We fight all of our bugs with bugs,” Brian responded as I questioned him on the massive lady bug and bumblebee populations moving between the thick kolas.

PHOTO / EMILY NICHOLS

THE PLANTS Their core philosophy is to have a low impact on the land, grow sustainably, be environmentally conscious and produce top-quality cannabis. They have accomplished all of these principles. Once home, I examined their finished product closely. It was almost indistinguishable from indoor. I tried their Wild Thai, Black Cherry and full melt hash. I couldn’t have been happier with the results.

“WE FIGHT ALL OF OUR BUGS WITH BUGS” -BRIAN CRAWLEY

free yo A RT I C L E T I T L E

Cannabis was first used thousands of years ago as a medicine by the ancient Egyptians, who believed their gods came from the brightest star in the sky. They called this The Dog Star. Today we know that its actually two stars, Sirius A and B. According to the legend, a magical plant was brought down from these stars as a gift to mankind.

It is believed this is the story of how cannabis got its name. Canna meaning “dog” and bis meaning “two”, the two Dawg Stars. Now thousands of years later Dawg Star will once again share cannabis with the world.

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H I S TO R Y

A L I C E I N WO N D E R L A N D THE TOKLAS BROWNIE WRITER / DAVE CHACHERE

I

KNOW YOU’RE BUSY, but I’d just like to take a moment to raise the subject of chocolatey desserts and Moroccan hash.

When the editors brought up the idea of a h Food Issue, I thought of that warhorse of the canna-kitchen: pot brownies. We think of brownies as the OG of edibles, but why is that? Why not pot muffins? Why not cookies or lollipops? There’s a reason even your granny from Wisconsin knows what you mean by “special brownies.” There’s a bit of a story behind the most well-known of chocolatey desserts, but I promise treats for everyone at the end.

Once upon a time, in the rowdy little city of San Francisco, there lived a thoughtful young woman named Alice. She was basically happy, but a bit too smart for the Barbary Coast, so she took off for Paris, a world-class city that had the additional advantage of not being a smoking pile of rubble as was the City by the Bay post-1906 earthquake.

On her first day in Paris, Alice met the famous American poet, Gertrude Stein— they remained together for the rest of their lives. With Gertrude by her side, Alice spent her days hanging around with brilliant loudmouths like Ernest Hemingway and Pablo Picasso. But she remained the shy girl from San Francisco, too shy even to write her own memoirs. The Autobiography of Alice B. Toklas was actually written by Gertrude Stein.

It was a smash, earning the couple a place on the list of the greatest nonfiction books of the 20th Century—20th on that list to be exact.

The book made Stein famous, and when she died in 1946 her publishers wanted to milk it, so they talked Alice into writing a book about her late life partner.

Alice started writing, but when she ran out of stories, she decided to fill the remaining pages with recipes. One of her loudmouth genius friends, Brion Gysin, suggested a recipe he’d brought back from Morocco.

North Africa is a land of great desserts, one of the most popular is majoun. Majoun can be eaten by itself, or you can stuff it into crumbly sugar-dusted holiday cookies called maamoul. Majoun is an easy-to-make pastry ball containing dried fruit, nuts and honey.

Oh, and marijuana.

Alice probably thought it was pretty funny publishing a recipe containing illegal narcotics. She joked that conservative ladies’ clubs

PHOTOS / CAITLIN CALLAHAN AND DAVE CHACHERE

H I S TO R Y

“EVENTUALLY, MOST AMERICANS CAME UNDER THE IMPRESSION THAT HASH BROWNIES WERE ALICE B. TOKLAS’ GIFT TO THE WORLD. BUT THE WORLD’S MOST FAMOUS RECIPE FOR POT EDIBLES IS NOT FOR BROWNIES OR FUDGE, IT’S MAJOUN. ” would love her psychoactive fudge, and she claimed to be “shocked” when the American publisher rejected the recipe. But the British editors kept it in, and in 1954, the first widely published recipe for pot edibles was sent out to bookstores across England.

The publication of Alice’s recipe for “Haschich Fudge” became a major news item, the kind of thing late night TV hosts would have joked about in their opening monologues if late night TV hosts existed back then, and the Alice B. Toklas Cookbook became codeword for cannabis edibles.

The meme evolved with the 1968 movie I Love You, Alice B. Toklas. In a crucial scene, a surprisingly well-groomed hippy empties her salt shaker of weed into some fudge brownies she’s making from a box. Why she kept her weed in a salt shaker is lost on me, but this bit of mischief results in everyone laughing uncontrollably over their dessert. Not the most nuanced portrayal of recreational cannabis use, but not entirely off-base either. In those days, many Americans considered drug use a threat surpassed only by nuclear annihilation, so this was actually a step forward.

Ultimately, brownies became the flagship dessert of the psychedelic generation.

Eventually, most Americans came under the impression that hash brownies were Alice B. Toklas’ gift to the world. But the world’s most famous recipe for pot edibles is not for brownies or fudge, it’s majoun.

Majoun comes in many varieties, and it can be cooked without cannabis, but for my experiment, I toasted some flower, then pulverized it with a mortar and pestle. One thing Alice didn’t mention is the importance of decarboxylating your active ingredient, heating it to release its psychoactive properties. To do this, I put the crushed flower in a slow cooker with some butter and some cannabis oil for about 16 hours on low. Finally, I combined the ingredients and kneaded them by hand. Alice recommended her fudge be enjoyed with some mint tea, which sounds like the perfect pairing for this simple and exotic treat.

T HE OR I G I N AL 1 9 5 4 TO K L AS ’ R E C I PE W I T H A MO D E R N T W I S T

1

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average-sized sticks of cinnamon and 1 teaspoon coriander. Pulverize these ingredients in a mortar.

2

Take a handful each of stone dates, dried figs, shelled almonds and peanuts: chop these and mix them together.

3

Decarboxylize (if you so choose) a bunch of cannabis sativa and pulverize it.

4

The cannabis, along with the spices, should be dusted over the mixed fruit and nuts then kneaded together. Dissolve a cup of sugar in a big pat of butter.

5

Roll into a cake and cut into pieces or make into balls about the size of a walnut.

6

Enjoy and eat with care.

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This holiday season please remember to

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Warning: This product has intoxicating effects and may be habit forming. Smoking is hazardous to your health. There may be health risks associated with consumption of this product. Should not be used by women that are pregnant or breast feeding. For use only by adults twenty-one and older. Keep out of reach of children and pets.

Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. .

LIFESTYLE

GOURMET GANJA RECIPES A SUPERB DANKSGIVING FEAST WRITER / SHASTA NELSON

D

ANKSGIVING HAS GROWN FROM an underground stoner tradition to a holiday in its own right. As the stigma surrounding marijuana falls away more and more, people are participating in this delicious celebration of the herb. Alongside the movement against Prohibition is one towards better, more potent and more delicious consumption of marijuana. Let’s take a look at some recipes that will add both elegance and an extra buzz to your Danksgiving spread.

And don’t worry my vegan and gluten-free friends, each recipe is either already safe for you, or will include substitutions to make sure everyone has a DOPE holiday.

For these recipes we’ll be using cannabis-infused olive oil, coconut oil and simple syrup. All of these items are available to purchase, but I’ve included recipes in case you want to learn how to make your own. Also, save up that kief! We’ll be using that in our feast as well.

E as y O i l I n f u si o n • 1 C Coconut Oil or Olive oil • 1 Tsp Sunflower Lecithin • ¼ Oz Organic Decarboxylated Cannabis (Hint: Read Payton Curry’s The Decaboxylation Nation of Cooking with Cannabis) Combine ingredients in Crock-Pot and heat on low. Temperature should reach around 160 degrees and hover there for 8-12 hours; stir the contents of your Crock-Pot at least once an hour. Remove from heat and allow to cool before straining to remove cannabis. This method will work for both our “canna-oil” and “canna-coconut oil.”

C anna bi s I n f u se d S i m p l e Sy r u p • • • •

4 3 3 3

grams of cannabis, finely ground C of granulated sugar C of water Tbsp of vegetable glycerine

In saucepan, bring water to a low boil. Add sugar and cannabis then reduce to simmer, allowing mixture to slowly heat for 20 minutes— stirring occasionally. Turn heat down to low and add glycerine. Stir constantly for approximately 10 minutes. Remove from heat and allow to cool before using.

F i g a n d O l ive Ta penade with Kief and Ca n n a - o i l • • • • • • •

2 Tbsp canna-oil / C pitted kalamata olives 12 / C stemmed and halved dried figs 2 Tsp capers 2 Tsp fresh thyme 2 Tsp kief 2 Tsp balsamic vinegar Salt and freshly ground black pepper, to taste 12

In saucepan, bring water to a low boil. Add sugar and cannabis then reduce to simmer, allowing mixture to slowly heat for 20 minutes— stirring occasionally. Turn heat down to low and add glycerine. Stir constantly for approximately 10 minutes. Remove from heat and allow to cool before using.

B utte rnu t Squ as h S t one r Sou p

B a ke d Pe a r s

• 4 C butternut squash, peeled and cubed • 3 garlic cloves, peeled • 2 shallots • 1 Tbsp olive oil • 1 Tbsp canna-oil • 1/2 Tsp salt • 2 1/2 C vegetable broth Preheat oven to 400 degrees. Toss butternut squash, garlic and shallots with olive oil, and place in shallow baking dish or on cookie sheet.

Roast for 40 minutes, turning vegetables once.

Squash should be soft when done. Remove from oven and allow to cool for about 10 minutes.

Puree squash, shallots and canna-oil in blender. Add vegetable broth to a stock pot and stir in squash mixture. Add salt to taste.

The Ma ry G i nge r • 12 Oz ginger beer • Juice of one lemon • ½ Tbsp Cannabis Simple Syrup Optional: • Lemon zest • Kief • Granulated sugar Combine ginger beer, lemon juice and cannabis-infused simple syrup over ice. Garnish the rim of your glass with equal parts lemon zest, kief and granulated sugar and/or a slice of ginger. Enjoy!

• • • • • • • •

Purple Haze S we et Po t a t o e s • 2 Lbs purple sweet potatoes, peeled and chopped • 1/3 C heavy cream or 1/3 C coconut milk • ¼ C canna-oil • 2 Tbsp maple syrup • Pinch ground cardamom • Pinch salt Topping: • 1/3 C toasted pecans • 2 Tbsp maple syrup Boil sweet potatoes until soft, about 20-25 minutes. Whip together sweet potatoes, cream (or coconut milk), canna-oil and maple syrup.

Once fully incorporated, mix in cardamom and salt. Place pecans on cookie sheet and bake at 350 degrees for 5 minutes, then sprinkle on top of sweet potatoes with a drizzle of maple syrup.

Serve warm.

3 Bartlett Pears, halved and cored 3 Tbsp canna-coconut oil ¾ C oats 2 Tbsp coconut sugar ½ Tsp cinnamon ¼ Tsp ground cloves ¼ Tsp ground nutmeg ¼ C unsweetened, toasted coconut flakes (optional)

Preheat oven to 350 degrees. Combine oats, canna-coconut oil, coconut sugar, cinnamon, cloves and nutmeg in a mixing bowl. Place pears skin-side down on non-stick cookie sheet and fill each hollow core with oat mixture. Bake 25-30 minutes. If desired, top with toasted coconut flakes.

Te r p e n e Ta b l e To p p e r • 1 Liter hot water • Dry ice • Isolated Terpenes Combine 2–4 drops of isolated terpenes with hot water. Place a piece of dry ice in metal or plastic bowl and pour a small amount of hot water and terpenes over the ice, creating a fog. Set in the center of your table to add an amazing aroma to your dining experience, but be careful! Dry ice should be handled with care.

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WARNING: This product is unlawful outside of Washington State. This product has intoxicating effects and may be habit forming. Smoking is hazardous to your health. There may be health risks associated with consumption of this product. This product should not be used by women that are pregnant or breastfeeding. For use of adults twenty-one and older.

Keep out of reach of children. Marijuana can impair concentration, coordination and judgement. Do not operate a vehicle or machinery under the influence of this drug.

H E A LT H

LIVING WITH DISABILITY FIGHTING INFLAMMATION WITH FOOD WRITER / JOHNNY HALFHAND

A

S PART OF THIS ISSUE’S theme of cuisine, we will look at how you can make delightful dietary choices to reduce and control inflammation in the body. Acute inflammation is the body’s natural biological response to danger, like pathogens or irritants, and is a protective measure to flush out foreign material or damaged tissue. The inflammatory response functions as a part of the body’s innate immune system. A perfect example of this principle is a bee sting; the site of the sting swells up to expel the toxin. However, chronic inflammation can involve the development of various inflammatory disorders, such as allergies, asthma, sarcoidosis, interstitial cystitis, celiac disease, rheumatoid arthritis, cancer—the list goes on.

For those sick folks who suffer from an inflammatory ailment, following a doctor’s recommendations is key to future health, and diet is one of the most important changes you can make for your day-to-day wellness. After all, it is the fuel our body relies on. There are many different foods which reduce inflammation naturally, and act as components of a wholesome and delicious diet.

However, when considering how to adjust eating habits, it is also important to consider the foods which cause inflammation.

Reducing consumption of inflammatory foods is a wise choice. Sugar, candy, soda and other sweet treats should be limited, as well as lard, trans fats

and refined carbohydrates including white bread, white rice and any foods with added sugars. Alcohol is a known trigger, as well as Aspartame, an artificial sweetener. Red meat should be avoided too. It can be shocking at first to find out that so many common foods can set off inflammation in the body. But the most important thing in dieting is to make small incremental changes that result in sustainable progress.

Don’t lose faith either, because there are some pretty tasty options for anti-inflammatory foods.

Fatty fish like tuna, mackerel and salmon are great choices, and rich sources of omega-3 fatty acids.

Fish is an excellent protein alternative to red meat.

If you are averse to fish, fish oil is available in most health food stores to take as a capsule supplement.

Nuts like almonds, walnuts and cashews are also great alternate proteins that make for an awesome little snack.Plenty of vegetables are excellent for the anti-inflammatory diet. Leafy greens are often a key choice, such as spinach, kale and collard greens. Strawberries, blueberries, cherries, kiwi, pineapple and oranges have healthful anti-inflammatory qualities. Berries are super-rich in antioxidants and can make for a great snack, appetizer or dessert. Olive oil is also known to help protect the body against inflammation.

A number of inflammationfighting spices can be used in your meals, such as: Turmeric Ginger Cloves Cinnamon Jamaican allspice Oregano Cayenne Cannabis

It’s understandable if you read this thinking that it’s all too much to confront. Start small, avoiding red meat or french fries, and build up from there. Keep a list of healthy foods around to turn to when you don’t know what to make and start to feel the hunger pangs. Perhaps try to have a big, Indian-style anti-inflammatory curry every Friday, packed with wholesome foods; or maybe an anti-inflammatory smoothie every other day, customized to your tastes. There is a wide array of options for supporting healthy levels of inflammation through diet. I hope you enjoy finding a strategy here that works for you!

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1335 SE Bishop Blvd, Pullman, WA 99163 (509) 332-5203

BUSINESS

B U D DY BOY FA R M S FROM PAST TO PRESENT WRITER / ERIC SKAAR

THE PLACE & THE PEOPLE Buddy Boy Farms is one of the biggest names in the legal cannabis market. Almost everyone who consistently buys from recreational cannabis stores is familiar with their products. I drove out to their facility early this September to catch a glimpse of the farm in action. I wanted to pinpoint the unique aspects of the grow and see what had changed since my last visit.

It had been over two years since I had last seen their farm. The changes and growth were evident as I pulled into their parking lot. A new building to my left; a remodeled building on my right. There was almost no parking, the lot was overflowing with employee vehicles. The growth that had occurred was surreal.

As I exited my car, DJ Parker, one of the owners and founders, greeted me with a familiar smile. We headed past the fence into the grow facility where I didn’t recognize a thing. When Buddy Boy started, it was all outdoor—a large open field covered in perfect rows of cannabis plants. Now, all I could see were greenhouses; 12 to be exact. Nine of them filled to the brim with plants and three still under construction.

Speckled between greenhouses were groupings of outdoor plants with stocks as thick as my forearm.

We meandered through the garden and spoke of the change that had occurred. While they were growing mainly outdoor, their employee situation was even crazier. During the October harvest they would have well over a hundred people on staff for up to two months, and then it would dwindle back down to regular staffing numbers. Now, harvesting occurs every two weeks and Buddy Boy Farms is hoping to get on a regimen of harvesting weekly. Instead of the boom or bust of their former employee situation, now they consistently employ around 40 people.

PHOTO / EMILY NICHOLS

THE PLANTS The greenhouses are still relatively new. Those that have been completed feature beautiful doors with intricate woodwork designs. The greenhouses are also equipped with fans and dehumidifiers, and 1,100 lights wait on the sidelines until installation.

The plants themselves looked different than I remember. They were larger, happier, healthier. When Buddy Boy Farms started, they only had the one product line, but now they have three. Their flagship Buddy Boy is still the main brand and largest seller—which is their greenhouse product. Their outdoor line is LCG with the slogan, “A pleasant surprise.” 420 Gold is their premium brand consisting of only hand-trimmed kolas in beautiful glass jars.

All of their flower is grown naturally without the use of pesticides.

Steve Walser, the other founder, had been growing pesticide-free blueberries for over 40 years and had no intention of growing cannabis any differently. You can even see blueberries growing adjacent to the cannabis—just on the other side of a wall. Integrated Pest Management is used to control bugs and pests. Unlike other farms that have to purchase their ladybugs, the blueberries have been on this land so long that natural swarms of ladybugs move through their facility as their food appears. They have built up a bumblebee habitat around the farm as well to increase natural bumblebee populations.

At the farm, there are dozens of strains currently growing, but it is being whittled down to about eight. Currently, stores are on a waiting list to receive God’s Gift, Sour Diesel, Amazing Grace—a high-CBD strain—Blue Dragon, Presidential Kush and UW Purple.

With the growing popularity of their flower, Buddy Boy Farms is expanding into other areas as well. They have recently started producing cartridges using alcohol extraction and molecular distillation. The carts are flying from the shelves and so far they have not had one returned.

As we moved into the office and continued our talk, we spoke of the future of the farm as well. They plan on entering the medical cannabis market. The added cost of testing is a barrier to them, as it is to all farms, but they believe it is the right direction to head in and the right thing to do. Constructing a kitchen to start producing edibles is in the works too.

When DJ, Steve, and their wives Laura and Margaret Ann started Buddy Boy Farms, they had $100,000 between them and a dream.

They started small and built something beyond their imagination.

Their overarching philosophy is simple yet explains the grow and product perfectly. As DJ put it, “We run it as harmonically as we can, put out the best product we can and keep everyone happy.” They have clearly succeeded.

“WE RUN IT AS HARMONICALLY AS WE CAN, PUT OUT THE BEST PRODUCT WE CAN AND KEEP EVERYONE HAPPY.” -DJ PARKER

PIECE

H E A DY Y E T I KALEB FOLCK WRITER / WIND HOME

T

HIS PIECE IS CALLED Heady Yeti and is the largest goblin that Kaleb, who hails from Eugene, Oregon, has made to date.

Kaleb said that he had been envisioning it for a while so it was great to see it come to fruition. He mentioned that the goblin’s colors are technical ones to work with, making the tones more difficult to sculpt. Heady Yeti is currently not available—a lucky collector out there scooped this one up quickly.

Kaleb has been blowing glass since May of 2000. When he was just 15, Kaleb found his inspiration when a buddy of his started up and taught him a few skills. For Kaleb, and for the many artists like him, glass blowing is a way of life as well as his passion and career. “I see myself moving towards more characters with my glass,” Kaleb shared. Both fictional creatures from Kaleb’s imagination and ones that already exist. He looks forward to adding multimedia elements to his pieces in the future—as he has done here with the leather additions.

Working out of Eugene, Oregon, Kaleb can be found on Facebook and Instagram: @kalebfolckglass

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LIFESTYLE

T H E CA N NAC O U P L E’S G U I D E TO A RO M A N T I C WEED WEEKEND A RELAXING STAY-CATION IN 420-FRIENDLY PORTLAND WRITER & PHOTOS / JENN LAUDER AND CHAD DEAN

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OTEL WEEKEND IS ONE of our favorite ways to switch up the routine and get out of a rut. The idea is to find a quality accommodation within the general vicinity of your home—the closest big city, a nearby scenic hideaway or a quick jaunt across town—and stay there, as if you’re on vacation for the weekend. Extensive planning, extra funds and trips to the airport need-notapply—the simple joys of the stay-cation.

LIFESTYLE With the right attitude—and the right combination of cannabinoids—it’s possible to approach even the most familiar surroundings with the whimsy and enchantment of a wide-eyed tourist. The Portland area, with its abundance of craft cannabis and both natural and manmade splendor, provides plenty of options for a weed-infused couple’s weekend.

We’ve designed an itinerary sure to please both the native guest looking to reset and the out-of-towner on a pilgrimage to our beautiful cannabis mecca.

The site of your retreat can make or break your weekend, so we’re fairly certain we’ve found the perfect spot. A rambling, blue, 1920s-era gem at the east end of the Alberta Arts District, this 420-friendly bed and breakfast is both ideally situated and filled with luxurious amenities designed to appeal to your senses and heighten your relaxation.

Host and chef, Bill Stewart, loves to welcome

new guests, “Our location is fantastic, within walking distance of dozens of shops, bars and galleries. It’s a really comfy house in a really nice neighborhood. If you need a bong, we can get you one from the basement!” The beautiful home, with its Dutch exterior and English interior, features salt glazed tile, a Rumsford-style fireplace, two guest rooms and ample outdoor space. In addition, the B&B offers guests a continental breakfast spread and hot options like frittatas, muffins or coffee cake. The B&B also comes equipped with pipes, bongs and dab rigs—catering to all styles of smoking. Be sure to stop at a cannabis retailer on the way so you’re stocked up for the weekend’s adventures. Alberta Green House is nearby, and a visit there will also afford you the opportunity to grab a cup of coffee at Case Study Alberta.

The big blue B&B makes an ideal jumping-off point for an evening out in Bridge City. You can stay in the neighborhood and easily have plenty to do; walk just a few steps from your door and you’re surrounded by enticing food, drink, coffee and entertainment options. If you’re in the mood for tacos, you can hop across the street to experience Stel-

“WITH THE RIGHT ATTITUDE—AND THE RIGHT COMBINATION OF CANNABINOIDS— IT’S POSSIBLE TO APPROACH EVEN THE MOST FAMILIAR SURROUNDINGS WITH THE WHIMSY AND ENCHANTMENT OF A WIDE-EYED TOURIST.” la’s Austin-style street food. Head a bit farther west down Alberta and you’ll find Pine State Biscuits and Salt & Straw. We recommend Dar Salaam to those who want to be transported by their dining experience; opt for patio seating for people watching or take in the colorful Middle Eastern décor on the inside. Whether you choose lamb or falafel, each warm, flavorful bite will satisfy your cannabis-fueled cravings. To cure your inevitable dry mouth, don’t miss the fresh-squeezed mint lemonade.

Portland is teeming with post-dinner entertainment, but If you’re looking for an exceptional herbal-enhanced experience, navigate your way to North Portland’s Tillamook Station for a Make & Mary class. These

crafting workshops are based on the idea that cannabis inspires connection and creativity—and are BYOW (bring your own weed), so come prepared and let your imagination go wild. Yvonne Perez Emerson, the maker and educator who leads Make & Mary, loves sharing space and creating community ties, “As the owner of Tillamook Station, I want unique programming that serves these purposes. I started Make & Mary as a way to connect with community. I’ve been a teacher and designer for many years, and a maker most of my life. Tillamook Station is a great place to gather and create, and I personally love that these two worlds combine so nicely—making and enjoying cannabis with like-minded folks. It’s all about inspiration, why not be highly inspired?” You don’t need any special skills to attend Make & Mary, and each session includes all necessary materials, a helpful how-to maker demonstration, stimulating conversation and lots of natural inspiration.

By this point, you’re probably dreaming of a warm shower, your cozy bed and some quiet couple time with a late-night joint. To round out your romantic weekend, wake up refreshed, devour a delicious breakfast and participate in a Lifted Yoga Class by Lifted Events. Lifted aims to build culture and community by providing a safe and welcoming space for cannabis-friendly events. Yoga and cannabis are already the perfect pair for ultimate relaxation; they can also be the ideal combination for a couple seeking a special bonding experience. Get ready to get into the zone with your partner as you explore enlightenment on the mat and in the bowl!

Cannabis is a wonderful tool to help you pause and focus on your well-being and your relationships. A romantic weekend built around our favorite herb can be the best way to reconnect with yourself and your partner.

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