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TOP SHELF CHEF CULTURE digs in with celebrity chef and travel enthusiast Anthony Bourdain about the newest season of Parts Unknown, his many unique adventures around the world and his advocacy for cannabis.
contents Vol 8 IssUE 4
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ON THE COVER:
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p h o t o b y E l i z a b et h L i p p m a n
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contents
inside
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features 40
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Good Taste These up-and-coming female canna-chefs are rising to the top and raising the bar in cannabis-infused high-end cuisine.
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How to Save A Life Darren Miller is well past his life expectancy while suffering from cancer, and he calls cannabis the “miracle cure� that saved his life.
online Exclusive!
departments news
12 News Nuggets 13 By the Numbers 14 Local News
reviews
16 Dispensary Highlights 19 Strain & Edible Reviews 20 Cool Stuff 22 Entertainment Reviews
in every issue
36 Growing Culture 38 Destination Unknown 39 Profile
in Courage 40 Recipes 46 News of the Weird
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d U.S. Defense Secretary Wants
Pentagon to Employ Previous Cannabis Users d Nine Cannabis Clubs in Colorado
Springs Ordered to 'Cease and Desist'
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CULTURE M
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Publisher Jeremy Zachary Editor-In-Chief Evan Senn associate Editor Ashley Bennett Editorial coordinator Jamie Solis Editorial Contributors Benjamin Adams, Sheryll Alexander, Marguerite Arnold, Jake Browne, Cole Garrison, Jasen T. Davis, Alex Distefano, David Downs, Natasha Guimond, Addison Herron-Wheeler, Anthony Herrold, Pamela Jayne, Heather Johnson, Joe Jatcko, David Jenison, Kevin Longrie, Emily Manke, Tyler Markwart, Meital Manzuri, Sandy Moriarty, Madison Ortiz, Denise Pollicella, R. Scott Rappold, Paul Rogers, Joy Shannon, Lanny Swerdlow, Jefferson Van Billiard, Simon Weedn, Zara Zhi Photographers Kristen Angelo, Steve Baker, Kristopher Christensen, John Gilhooley, Joel Meaders, Josué Rivas, Duncan Rolfson Art Director Steven Myrdahl production manager Tommy LaFleur Graphic Designer Tanya Delgadillo Regional Manager Justin Olson Account Executives Rob Bayless, Jon Bookatz Eric Bulls, Kim Cook, Cole Garrison, Gene Gorelik, Teddy Helms, Brad Hoffner, Beau Odom, Chris Thatcher, Vic Zaragoza general Manager Iris Norsworthy Office Assistant Angelina Thompson digital media Editor David Edmundson digital marketing Alazzia Gaoay manager Ctv Contributors Quinn Marie Distribution Manager Cruz Bobadilla
Culture® Magazine is published every month and distributes magazines at over 500 locations throughout Oregon. No articles, illustrations, photographs, or other matter within may be reproduced without written permission. Culture® Magazine is a registered trademark. All rights reserved. Phone / Fax 888.694.2046 www.iReadCulture.com
CULTURE® Magazine is printed using post-recycled paper.
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NEWS
nuggets Arizonans Will Vote on Recreational Cannabis in November
The "Yes on 205" Campaign to Regulate Marijuana Like Alcohol (CRMLA) has just received a court ruling that allows Arizona voters to decide on recreational cannabis at the upcoming election. The Arizona Marijuana Legalization Initiative, which is also known as Proposition 205, was placed on the November 2016 ballot. However, those who opposed the initiative to legalize recreational cannabis in Arizona took the initiative to court in opposition. Opponents claimed the initiative backers were using unconstitutional “bait-and-switch tactics.” Luckily, the high court decided that the initiative was compliant with the state laws pertaining to initiatives. CRMLA Chairman J.P. Holyoak stated, “This was a frivolous and politically motivated lawsuit. If these county prosecutors dislike this ballot measure, they should take their arguments to the voters, not to our overburdened court system. We hope they will accept the court’s ruling and return to waging legal battles against dangerous criminals rather than citizen initiatives.” Holyoak continued to explain that about 84 years ago, alcohol prohibition was ended by voters in Arizona, and he hopes to see that they can end cannabis prohibition this November.
Environmental Task Force Rolls Out its Recommendations for OR Cannabis Industry The Task Force on Cannabis Environmental Best Practices has rolled out a draft report that outlines recommendations regarding energy and water conservation for the cannabis industry. The “Cannabis Environmental Best Practices Task Force” report aims to control how cannabis cultivation utilizes natural resources in the area, in hopes to secure the most environmentally sound practices. The task force is made up of a panel of cannabis growers, lawmakers and state agency representatives. The Executive Summary from the August 16 Meeting of the Task Force outlines four recommendations for cannabis growers in Oregon: “(1) Support access to education and technical assistance related to best cultivation practices; (2) Support the creation of voluntary third party certification programs; (3) Encourage research into cannabis issues, including environmental best practices, health, and other aspects of the cannabis sector; (4) Investigate water regulations for small-scale producers.” The task force does not recommend over-regulating cannabis cultivation. Instead, they support the development of a voluntary certification program that will recommend practices that conserve energy and water. The next step for the task force is to finalize the report and submit it to legislature in September.
OLCC Pre-Approves Eco-Friendly, Child Safe Cannabis Packaging Oregon Liquor Control Commission recently preapproved cannabis packaging that is earth-friendly and kidsafe. HISIERRA™ is the name of the new packaging brand, which was pre-approved for the new regulations surrounding cannabis in Oregon that rolled out October 1. The bags are created using special environmentallyfriendly practices and materials. The creator of this packaging product is Mike Greenfield. “It’s very exciting to bring new true green packaging technology to the cannabis market. HISIERRA™ is the only renewable sustainable packaging made in USA in a wind powered LEED® certified Silver factory using bio-based raw materials and certified to child resistant ASTM standards,” Greenfield said. “There is nothing else like it.” This safe, new packaging consists of bags that are available in two sizes. The DAYTRIPPER™ is a 9 x 6” flat bag, and the WEEKENDER™ is even bigger at 12 x 9 x 4.” Both sizes are available in cases of 420 bags.
Medical Cannabis to Be Regulated in Australia Australia is moving forward with plans to legalize the use of medicinal cannabis nationwide, although cultivation, production and consumption of the plant will be highly regulated. The decision was reached in late August following the recent decision by the Federal Parliament to allow the cultivation and production of cannabis for medicinal purposes. According to a statement by the Australian Government Department of Health, Therapeutic Goods Administration, “The Medicines Scheduling Delegate gave notice of the delegate’s final decision on 31 August 2016, following a scheduling proposal for cannabis and tetrahydrocannabinols that was initially refer to the March 2016 meeting of the Advisory Committee on Medicines Scheduling.” The November 2016 Poisons Standard will reflect the scheduling changes to medical cannabis. Once the changes occur, Australia will strictly control the new medical cannabis system, which includes the citizens who are permitted to grow and produce cannabis as a medicinal product. This new program is sure to provide Australia with a new revenue source. Nonmedical cannabis will still be illegal under federal Australian law, for the time being. 12
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NEWS
The approximate number of applications that were submitted to the Oregon Liquor Control Commission by business owners who want to operate a legal cannabis business in the state:
1,300
The percentage of tax being proposed for recreational cannabis in Bend that will be up for a vote on the November ballot: (Source: Mail Tribune)
3
(Source: The Oregonian)
The number of cannabis testing labs, out of 37 lab applications, that have been certified by the Oregon Health Authority, as of September 16, 2016:
9
The number of applications that were submitted to Washington County with interest to grow cannabis:
(Source: Bend Bulletin)
The amount of money, in millions of dollars, that Oregon has made in taxes from recreational cannabis between January and July, 2016: (Source: The Gazette)
146
25.5
The amount of money, in millions of dollars, that cannabis advocates raised in support of a proposed constitutional amendment that would legalize medical cannabis in Florida:
34,526
(Source: News4Jax)
Cannafest
(Source: Herald Mail Media)
The number of states in the U.S. that will be voting on medical or recreational cannabis legalization at the ballots in November: (Source: The Washington Times)
9
The percentage of Utahans who agree that legal cannabis would have a positive impact on society: (Source: The Salt Lake Tribune)
43
The estimated number of applications that have been submitted and are currently being considered for the 31 available medical cannabis licenses in Arizona: (Source: AZ Central)
750
WHAT: Cannafest. WHEN/WHERE: Fri, Nov. 11-Sun, Nov. 13. Incheba Praha, Areál Výstaviště Praha 67, 170 90 Praha 7, Holešovice, Prague. INFO: Visit Cannafest.com for details. Returning for another jam-packed year is the world-famous Cannafest, a cannabis-centered celebration based in Prague, Czech Republic that is superior to all other cannabis events. Attendees will enjoy browsing a seemingly endless number of exhibitors and exhibitions. The professional conference aspect will help further all types of cannabis-related entrepreneurs and advocates. However, these great Cannafest offerings are just the beginning. There will also be a Cannafest Stage and Cinema to keep attendees entertained. Be sure to kick back and relax in the Rolls and
Smoking Chillout Zone, which features DJs spinning hypnotic beats all day and night, or take a break and relax in the Cannafest Reading Room. While many will be consuming cannabis, there will also be drinks available at a fully stocked bar. The Cannafest Reading Room is a great place to relax while learning something new about hemp, cannabis and other mind-altering substances. Guests are also welcome to enjoy some delicious food by Hemp Catering that will keep bellies full throughout the weekend. There will also be plenty of after parties that you don’t want to miss.
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NEWS
LOCAL
Back to Basics
OLCC allows dispensaries to sell off current product after becoming retail licensees
T
by Jamie Solis he Oregon Liquor Control Commission (OLCC) reached a decision to allow Oregon Medical Marijuana Program (OMMP) dispensaries to sell any existing product that doesn’t meet the new rules that rolled out October 1. The decision came Friday, September 16 and will allow medical cannabis dispensaries to become OLCC recreational cannabis retail licensees. The retail licensees would then have until March 1, 2017, to sell their current inventory, whether or not it meets the new outlined regulations set by the OLCC. CULTURE was able to connect with Mark Pettinger, who is the Spokesperson of the Recreational Marijuana Program for the OLCC. He shared the many reasons the OLCC started to consider allowing retail licensees to sell their existing product. Pettinger explained how as producers are going through the system of regulation, retailers were concerned there would not be enough flower or processed cannabis for them to sell. With this, very few retailers showed interest in moving over to the OLCC retail side, which in turn led to this decision. “Because the way the rules read for dispensaries is that they were going to be able to sell off their existing inventory including sales to recreational customers until they basically depleted their inventory. They could then at any time thereafter convert to an OLCC licensed retail operation,” Pettinger explained. “But that was complicated in the fact that essentially you have to deplete your whole existing inventory and then get new inventory that meets the criteria and the rules for the new regulated market.” 14
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“[It] was complicated in the fact that essentially you have to deplete your whole existing inventory and then get new inventory that meets the criteria and the rules for the new regulated market.” Now that dispensaries are able to become OLCC retail licensees without having to first deplete their current stock of cannabis and cannabis products, the various cannabis-related businesses will have an easier time transitioning, while consumers will not find a shortage of cannabis. “It sort of ensures that we have both ends of the pipeline in the supply chain addressed,” Pettinger shared. “So hopefully that will allow more product to flow through.” A press release from the OLCC explains how the new program will work. Chair of the OLCC Rob Patridge said, “This change will speed an orderly transition of the market as we move to safer testing, seed-to-sale product tracking and revenue stability.” Transferred OMMP inventory will be recorded in Oregon’s Cannabis Tracking System (CTS) and will be required to have a label market, “Does Not Meet New Testing Requirements.” The inventory must also be in child-resistant packaging or a child resistant “exit” bag. The OLCC is working with consumers, dispensaries and producers to ensure the recreational cannabis industry moves forward without any major hiccups. c
420 Games
Get ready for the 420 Games to hit Portland for the first time ever! This exciting event features a 4.20 mile Fun Run, which is a unique and exciting way to encourage participants to get out there and be active. The Fun Run will begin at Sellwood Riverfront Recreation Area. There will be live music performed by local bands for two hours, which will help pump up participants. Informative speeches at the event will help educate attendees about the many wondrous uses of cannabis. And additionally there will be a Lagunitas beer tasting for participants who want to reward themselves for their hard work, because this event is the perfect example of fun and exercise intersecting. Come get your body moving while spreading positive information to help improve the public’s perspective on cannabis and those who consume it. WHAT: 420 Games. WHEN/WHERE: Sat, Oct. 29. Sellwood Riverfront Recreation Area, SE Oaks Park Wy., Portland. INFO: Visit 420games. org for details.
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REVIEWs
dispensary highlight
Green Goddess Remedies 5435 SW Taylors Ferry Rd., Portland, 97219 (503) 764-9000 greengoddesspdx.com How and when did your dispensary start up? Green Goddess began at the beginning of legalized medical marijuana dispensaries in 2014! I can still remember sitting at my computer, March 3, at 8:30 am, ready to hit the send button to submit my application! The Goddess was the off shoot of my medical grow, as things developed and it was possible to get an actual license to open a dispensary, it seemed natural to expand and open a shop.
What does you dispensary offer customers that they can’t find anywhere else? The Goddess is special, I think, because of our staff! I feel so blessed to have been able to put together a terrific team of educated, enthusiastic cannabis connoisseurs who are friendly and helpful. If you read our reviews, you’ll see the main comment is how helpful and friendly our staff is.
What’s the story behind the name of your dispensary?
What are the biggest challenges you face in this industry as a dispensary? Or the biggest joys?
The name Green Goddess Remedies for me was the embodiment of what I thought I wanted to represent: Green, the flower, Goddess the female element, because I’m a woman owner and operator, and Remedies because of cannabis’s medicinal value.
That’s a hard question! As an access point in 2014, I think it was pretty straight forward and relatively easy to open a dispensary under the OHA. Now, I’m not so sure. The past year the whole industry has endured so many regulatory changes coupled with massive
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amounts of new reporting requirements it’s been overwhelming. Daily, I have multiple emails from a variety of agencies with new rules and compliancy issues! Take that, combined with the new licensing with the OLCC and the Office of Neighborhood Involvement (if you operate in Multnomah County) with the newly created Marijuana Policy Program and you have a second full time job. Honestly, if I were only beginning today, I might be too overwhelmed to proceed. On the flip side, it’s thrilling to be at the forefront of an exciting industry that’s only just begun. It’s a blast watching things explode and being a part of it. I have to laugh when I think of my parents (who are both deceased) when I was busted smoking pot in high school. They said I’d never amount to anything if I kept smoking pot. If they could only see me now! What’s the one thing you want your clients to know about your dispensary? Two words: We care! Before I opened the Goddess I had a medical grow, I needed another job to keep myself afloat. I was accepted to graduate school for Applied Theology Master of Divinity, I wanted to work as a chaplain in a hospital. At the last minute I was nervous about pursuing a three year degree and decided to shift gears try to open a business. It seemed like a no brainer at the time. I felt like it was still helping people by being able to provide something I believed in. It’s so gratifying to see patients get off heavy narcotics and watch their lives improve. In that vein, I’ve been exploring ideas as we venture into the retail market to continue to be helpful to
those in need. Recently, I have been exploring ideas for non-profit for hospice or cancer patients to have access to the meds they need to for comfort and end of life. It is only at the brain storm stage, but I want to continue to serve patients as much as possible even as we transition into the recreational market. If someone wanted to open a dispensary and get their feet into the industry, what advice or counsel would you give them? Honestly, I was afraid of the regulations and greed that could be a natural outcome, resulting in, potentially a “Budweiser” kinda thing. Two years ago, I would have said if you have a small stash of cash, a good idea, were a hard worker and had an honest heart you could succeed. Today, I would say you need investors, business plans, lawyers, consultants and someone to hold your hand and wipe your brow. What is the most important thing you hope to accomplish while in the MJ/MMJ community? It’s my goal to serve the community with top-shelf flower for every need, recreational and medical. Closer to home, as a business owner, my biggest dream is for everyone in the Goddess family to prosper. With the farm and dispensary combined, I have a lot of people and families that count on me for their lively hood. I take a Ben and Jerry’s kind of approach when it comes to money and salary. I want everyone at the Goddess dispensary and farm to be happy and prosper with me as we grow. I truly believe that when everyone is happy, their needs are met or even better, exceeded there’s no limit to what we can do! c
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REVIEWs
dispensary highlight
TJ’s Organic Provisions 1910 Empire Park Dr., Eugene, 97402 (541) 505-7105 www.tjsprovisions.com How and when did your dispensary start up? TJ’s Gardens is a good energy company that has a bottom line that is not solely profit but also people and planet. We specialize in customer service and award-winning flower. TJ's Organic Provisions in Eugene is a great place to experience this. Our flower can be experienced at Nectar, Cannadaddys, 2nd Step, FiveZeroTrees, Harvest Moon, Eugene OG and Apothecaria. What’s the story behind the name of your dispensary? TJ's Gardens as a whole, was formed when three like-minded men decided we wanted to help more people. Travis, James and Jim
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became partners and formed TJ's, which is simply T for Travis and the two Js Jim and James. Without consideration for proper grammar we made the acronym TJ's. What are the biggest challenges you face in this industry as a dispensary? Or the biggest joys? The biggest challenges we face today and in the future are the rules made by people that do not truly understand the industry and tend to make fear based rules. Oregon is not alone on this we see it in Washington and Colorado as well. If someone wanted to open a dispensary and get their feet into the industry, what
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advice or counsel would you give them? We feel that the “ground floor” of an industry has a different lifespan/timeline than the ground floor of a business. The “ground floor” of a business might have a two-year timeline whereas “the ground floor” of an industry might have a 20-year timeline. When you look at the recreational industry it is really in its first five years. That being said there is plenty of room for innovation and newcomers. I would suggest that the most common flaw in many of the businesses is customer service and to make that your strongest characteristic and that will allow you to stand out from your competition.
What are the goals and vision moving forward, for your company? We look forward to bringing our energy and our brand to all the major cities in Oregon and Washington. We hope to be the place that feels most like home when you walk into our retail stores. We hope to be the producers that exist on the top shelves of every store that shares our vision and to provide them with the best customer service experience possible. We hope to be in the conversation of the best tasting edibles with our Cannavore brand and in the process we hope to make people smile. c
REVIEWs
strain & edible
Fairwinds Extraordinary Deep Sleep Tincture
Available wherever: Fairwinds products are carried.
A product for those who really like to savor their sleep, this powerful tincture is just what the doctor ordered for insomniacs and night owls alike. Made with a special blend of cannabis and herbs, when taken as directed you will achieve a perfect dream-state sleep. The taste is great and can be taken directly under the tongue, or mixed with a night time drink like herbal tea. The last time we slept this deep was when we were little kids and our parents carried us off to bed, with love and comfort. It's a very unique form of cannabis treatment, and it's mild on the body, but does its job well.
iReadCulture.com GET YOUR CLICKS
Available at: Rip City Remedies in Portland.
HERE Girl Scout Cookies This strain is a classic that will never go out of style. Grown by the wonderful people at Luvli Farms, these tight little nugs go a long way. 3B Analytical tested the strain and found it to have .07 percent CBD and 23.83 percent THC, giving the user a great euphoric effect, while also offering some pain relief. A skunky strain, with strong floral favors, it is mild on the palate and easy on the throat. Great for smoking or vaping, this classic Cookies strain is excellent for new or experienced patients.
Purple Kush This classic strain placed third for the 2013 High Times Cannabis Cup, as “Best Indica,” among other awards. It lives up to its reputation, and it is a wonderful treatment for insomnia and various kinds of pain. The effect leaves little to be desired, allowing the user to relax with a sense of euphoria, but not become so tired that you can't still enjoy a movie. The buds have beautiful orange hairs stretching out from lavender nugs with blackish undertones. A really sticky strain, it works well for grinding or rolling joints. The taste is a little bit sweet when exhaled, and also skunky, with an aftertaste of smoky diesel. The smell is pungent and sweet, with lots of citrus tones—a very flavorful and effective strain.
Available at: TJ’s Organic Provisions in Eugene.
Available at: TJ’s Organic Provisions in Eugene.
White Label A union between Mountain Berry Kush and Eldorado, this indica is a beautiful specimen. The nugs are a wonderful light green and are covered in the most feathery frost. Although this strain will relax you like any great indica, you can still keep a clear head, and even be productive. The White Label is a really great stress reliever and also great for relieving pain. It’s a very versatile strain, and patients like it for daytime and nighttime use, making it great for those on a budget. With a sweet berry flavor and a floral aftertaste, this agreeable bud won’t let you down.
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REVIEWs
For More Products Go To iReadCulture.com
3. Lékué Citrus Sprayer
1. KGB Glass Donut Pipe You might be tempted to nibble at this adorable, frosted donut covered with sprinkles. However, that is definitely not advised. Instead, you can use this sweet glass pipe to enjoy some of your favorite cannabis flower. What’s even cooler is that this donut pipe is customizable, which means you have the choice of colors for frosting and sprinkles. This silly novelty piece of functional glass art might not satisfy your sweet tooth craving, but it will serve as your new favorite piece. You might even become a trendsetter at the next party you attend if you bring your KGB Glass Donut Pipe—who doesn’t love donuts? PRICE: $139.99 MORE INFORMATION: legalsmokeshop.com
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4. EnChroma Glasses
2. Viva Collection Airfryer Healthy eating has just taken a giant leap into the technological future with the Viva Collection Airfryer. This tool uses a oneof-a-kind Rapid Air Technology to fry, bake, roast and grill your favorite food with no more than a tablespoon of oil. This means that you can get the same taste and texture of fried goods without the extra calories. Hot air circulates around your food item while in the Airfryer, while the bottom of the device circulates air. What’s even better is that the parts that get dirty are dishwasher safe, making for quick and easy cleanup. PRICE: $249.95 MORE INFORMATION: www.usa.philips.com
There is something about using only the freshest ingredients in recipes that really elevates a dish's flavor and aroma. Now you can add spritz of your favorite fruits with the Lékué Citrus Sprayer. Available in two sizes to accommodate both smaller and larger fruits, just screw one of these little nozzles into your favorite fruit. Then, use the nozzle to dress your salads, drinks, cocktails and other recipes. You won’t need to waste your time with a bulky juicer or dirtying any extra utensils. Elevate your next culinary creation with a little fresh juice using this inventive citrus sprayer. PRICE: $15 MORE INFORMATION: www.lekueusa.com
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People who are born color blind are unable to enjoy the beauty of a multicolored flower field or the magnificence of a sunset— until now. Introducing EnChroma Glasses, which utilize special lenses that allow those who suffer from color blindness to finally see the world the way it was meant to be seen. The glasses, which are available in a variety of styles, help enhance color by introducing a filter that targets specific photopigments through a patent pending method of “multinotch filtering.” People who are color blind may not know what their missing, and a pair of these would open a whole new world of exploration. PRICE: $349-$429 MORE INFORMATION: enchroma.com
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HERE
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REVIEWs
entertainment
BOOK
The 420 Gourmet: The Elevated Art of Cannabis Cuisine Jeffthe420Chef Harper Wave Jeffthe420Chef has been creating high end culinary treasures infused with cannabis for CULTURE Magazine for quite some time now, and his new book, Jeff includes amazing recipes with step-bystep instructions for any level of cook, and specifics for dosing as well as expected effects and benefits. From delicious small plates and apps to vegan, gluten-free and kosher meals, Jeff’s recipes and dishes are elevated delights with simple to follow directions. The culinary cannabis experience no longer requires a professional chef—you can do this all yourself! (Alex Bradley)
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Release Date: october 11 Available on: Xbox One, PC
MOVIE
Swiss Army Man
MUSIC
GAME
A24
My Woman
Gears of War 4
Dir. Daniel Kwan, Daniel Scheinert
Angel Olsen
Dev. The Coalition Pub. Microsoft Studios In Gears of War 4, the human race is doing all it can to stay alive on planet Sera, and now there’s a new threat to deal with. Following 25 years after the events of Gears of War 3, this sequel brings back everything you liked about this third person shooter series with a few added features. Players will gain access to weapons like the Combat Knife (used for precision melee attacks) and “Buzzkill” (which shoots sawblades), and GoW4 also features a unique weather system featuring everything from tame winds to a Category 3 windstorm—which might be the deciding factor of humanity’s survival. (Nicole Potter)
Though it can’t be proven, there is a strong probability that fart jokes are one of the oldest bits of humor in human culture. So it comes as no surprise that someone would make a film which utilizes farts and fart humor in an absolutely profound way. Enter Swiss Army Man, a film which tells an entertaining story of survival revolving around borderline suicidal Hank and the extremely flatulent washed up corpse of Manny. Written and directed by Daniel Kwan and Daniel Scheinert, this film takes the risk that the audience might not take it seriously, but pays off big when they do. (Simon Weedn)
Jagjag-uwar In 2010, Angel Olsen began her recording career with a six song EP of gorgeously lush sounding, yet stripped down and raw folk music. In the ensuing six years, Olsen’s sound has gradually made the transition from acoustic to electric and filled out with full band arrangements. Even with all of the production and polish on her third album, My Woman, Olsen’s songs never lose the edge that made her so captivating to begin with. Her bold, bluesy voice pours like thick honey from the speakers, and even when the songs are more mellow or subdued they sound sharp and to the point. (Simon Weedn)
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“I will tell you, with authority, that the perfect delivery system for marijuana, particularly good marijuana, is a joint; a classic joint.�
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Better with
Bourdain
The renowned television star, celebrity chef and author has changed the way the world looks at food, reality television and cannabis by Paul Rogers Anthony Bourdain is the great Trojan Horse of America’s cannabis movement—and may not even know it. Inadvertently or otherwise, the globe-trotting foodie is one of this country’s most charismatic and influential cannabis advocates. A poetic, philosophical maverick, Bourdain laces his work—ultrapopular TV food and travel shows and best-selling books—with procannabis attitude and anecdotes. In so doing, he’s helped shape the attitudes of millions of people towards cannabis without so much as hosting a rally or posting a meme. “Obviously, if I’m shooting in Morocco or Egypt and I find myself on a sand dune in the middle of the Sahara, looking out over a perfect fucking moonscape, I’m smoking weed,” he said. Bourdain’s million-selling breakout book, Kitchen Confidential: Adventures in the Culinary Underbelly, is speckled with fond cannabis references and remembrances. Episodes of his hit CNN series Parts Unknown, in which he also repeatedly alludes to the joys of cannabis, have attracted audiences upwards of 670,000. He’s earned “establishment” recognition including multiple
Emmy Awards and, significantly, a 2012 honorary CLIO Award—which is given to individuals whose work has encouraged people around the world to think differently. This is a man who shares a leisurely dinner with President Barack Obama (as seen on a recent Parts Unknown episode) and travels with household-name celebrity chefs, yet is an unrepentant, eloquent cannabis aficionado. He’s eaten cannabisinfused pizza in Cambodia; explored Copenhagen’s cannabis-infested “Pusher Street;” and (apparently) enjoyed Morocco’s cannabis-infused “majoun” confection—all on national, prime-time TV. “I will tell you, with authority, that the perfect delivery system for marijuana, particularly good marijuana, is a joint; a classic joint,” he said. “I prefer two papers. Purists will say one paper, [but] two papers burns more evenly.” By embracing, joking and reminiscing about cannabis in front of vast, broad-demographic audiences and in such “respectable” company, Bourdain has become a shining star of America’s cannabis community. On the page and on-screen, he’s enthusiastically familiarizing his fans with the plant’s
versatility, cultural roots, societal value and worldwide acceptance. While Bourdain seemingly slipped seamlessly into smallscreen ubiquity in the early aughts (initially with Food Network series A Cook’s Tour), his culinary journey stretches back to the mid 1970s. While attending New York’s Vassar College, he enjoyed a summer working in a seafront restaurant in Provincetown, Massachusetts, before dropping out to attend NYC’s Culinary Institute of America. Upon graduation in 1978, Bourdain plunged into a rollercoaster, rock ‘n’ roll jobbing journey through upscale NYC restaurants, which he so entertainingly recounts in Kitchen Confidential. The book is a sensuous, sometimes sardonic, belly-beforebrains romp through two decades of often cannabis-fueled cooking. “We were high all the time, sneaking off to the walk-in refrigerator at every opportunity to ‘conceptualize’,” wrote Bourdain in Kitchen Confidential. “Hardly a decision was made without drugs. Cannabis, methaqualone, cocaine, LSD . . . secobarbital, Tuinal, amphetamine and, increasingly, heroine.”
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“Chefs are in the pleasure business, and it’s important to understand your subject.” From sweetening tea with honey-soaked psilocybin mushrooms to igniting brandy to reenact Apocalypse Now explosions, the kitchens of Bourdain’s memory are places of functioning substance abuse and creative debauchery. Introducing the man’s single-minded, eccentric and decidedly lived-in worldview to the general public for the first time, Kitchen Confidential catapulted Bourdain, directly and through the TV career it ignited, from unseen chef to
celebrity multi-millionaire— but not until middle life. “At the age of 44, I was standing in kitchens, not knowing what it was like to go to sleep without being in mortal terror,” he said earlier this year. “I was in horrible, endless, irrevocable debt. I had no health insurance. I didn’t pay my taxes. I couldn’t pay my rent.” A self-confessed former “crackhead,” he was once reduced to selling his record collection on the streets to raise money.
Bourdain’s TV trajectory reflects his burgeoning public appeal. After 35 episodes of A Cook’s Tour he moved on to the Travel Channel for what would become seven years of the very similar No Reservations (and the shorter-lived The Layover). His 2012 leap to mainstream network CNN for Parts Unknown cemented fame that far transcends gastronomy. Indeed, the relentlessly inquisitive, hour-long show will go minutes at a time without even mentioning
Anthony Bourdain: A Timeline by Addison Herron-Wheeler
1956
Was born June 25 in New York City
1973
Graduated from grade school at the DwightEnglewood School 28
1975
Decided to drop out of Vassar College because of his job working in Provincetown, Massachusetts in seafood restaurants, which prompted
october 2016 iReadCULTURE.com
him to want to be a chef
1978
Graduated from the Culinary Institute of America
1980s
Married first wife,
Nancy Putkoski
1995
Published Bone in the Throat, a culinary mystery book
1997
Published a fiction book
food, while delving also into the culture, history and lifestyles of destinations from Quebec to Colombia, Mississippi to Madagascar. Bourdain’s very vocal association of cannabis and cooking has found him aligned, alongside chefs and restaurateurs like Roy Choi, David Chang and Joanne Weir, with what’s been dubbed “haute stoner cuisine”—in short, classy contemporary cooking informed by, and catering to, the munchies.
titled Gone Bamboo
1998
Became Executive Chef at Brasserie Les Halles
2000
Released book, Kitchen Confidential: Adventures in the Culinary Underbelly
2001
Published the book A Cook’s Tour about his travel exploits, which inspired a TV show
2001
Published Typhoid Mary: An Urban Historical, a hypothetical historical investigation p h o t o b y Is a a c Bre k k e n
“Everybody [in professional kitchens] smokes dope after work. People you would never imagine. There has been an entire strata of restaurants . . . created especially for the tastes of the slightly stoned, slightly drunk chef after work.” “Everybody [in professional kitchens] smokes dope after work. People you would never imagine,” Bourdain said. “There has been an entire strata of restaurants . . . created specially for the tastes of the slightly stoned, slightly drunk chef after work.” As cannabis has become decriminalized in more and more U.S. states and increasingly entered everyday American life, so has its influence become more palpable on progressive restaurant menus. Examples of haute canna-cuisine include breakfast burrito pizza, ice cream mimicking the bottom-of-a-cereal-bowl milk, and all manner of mutant hot dogs. By detailing and subtly celebrating cannabis-based recipes like majoun—a storied Moroccan concoction containing potent kief—on ratings-topping TV, Bourdain has helped propel the evolution of high-end cannabis edibles, while also catching the attention of amateur canna-chefs everywhere. “Chefs are in the pleasure business, and it’s important to understand your subject,” he said. “If you know what it’s like to be stoned and hungry at one o’clock in the morning, it’s helpful when you’re trying to create a menu for people who are stoned and hungry at one o’clock in the fucking morning.” Bourdain’s exploration of mind- and mood-altering substances is in keeping with his curiosity towards “extreme” foods—the ultra-spicy, beyond-slimy and, to Western sensibilities, utterly gross. Calling himself “a very unusual case,” he kicked hard drugs but still enjoys alcohol and, apparently, cannabis. In No Reservations’ Peru episode, Bourdain implied he’d imbibed a shaman’s hallucinogenic ayahuasca brew (which he later discussed, along with his LSD encounters, on the Joe Rogan Experience podcast). His playful embrace of off-piste substances, experiences and just plain fun is encapsulated in an upcoming Parts Unknown scene in which he declares: “It’s perfectly okay to be shitfaced at the [dining] table!” These days, Bourdain is deliberately ambiguous about his relationship with cannabis, apparently out of professional and legal obligation. On a 2013 edition of Parts Unknown he explained, with thinly-veiled sarcasm: “Network Standards and Practices prohibit me from even tasting [majoun] . . . So until I see Christiane [Amanpour] and Wolf [Blitzer] doing bong rips in the Situation Room, I will of course abide by these rules.” Yet in the same episode he described the hashish haze of a Tangier cafe as resembling “my dorm room, 1972.” Arriving in Amsterdam for a 2012 stop on The Layover, he quipped, eyes rolling: “The use of any controlled substance by me or any member of this crew would be absolutely forbidden according to network standards and all rules of human decency.” Referring to that same episode shortly after its shooting, in an interview with Mark Binelli of Men’s Journal, Bourdain said: “Network policy, of course, absolutely precludes any of
their talent getting high on camera. I’ll be interested to see how my editors cut around that.” And after demolishing his Cambodian “happy pizza” on No Reservations, he wondered aloud: “What makes this pizza so happy? Let’s just say there’s a powerful ‘herbal component’ . . . Which is more important: Crispy crust, or crispy diner?” Comments like these have made Bourdain so synonymous with cannabis-enhanced good times that his very name has entered the cannabis vernacular—an “Anthony Bourdain” being the hit that nudges a toker from sober to high (according to the crowdsourced Urban Dictionary).
2001
Named Food Writer of the Year by Bon Appetit magazine for Kitchen Confidential
2001
Published Bobby Gold, a crime novel
2002-2003
World travel TV show, A Cook’s Tour, ran for 35 episodes on The Food Network
2002
A Cook’s Tour was named Food Book of the Year by British Guild of Food Writers
2004
Published Anthony Bourdain’s Les Halles Cookbook
2005-2012
Began hosting Travel channel’s culinary adventure show, No Reservations
2006:
2008
2007:
2008
Published The Nasty Bits, a series of essays centered around food
Re-married to Ottavia Busia
2007:
Wrote No Reservations: Around the World on an Empty Stomach
2007:
The Beirut episode of No Reservations, which dealt with the IsraelLebanon conflict, was nominated for an Emmy for Outstanding National Programming
2008
Was nominated for a Webby Award for Best Blog – Cultural/Personal when he blogged about Season 3 of Top Chef
Hosted a special, At the Table with Anthony Bourdain, on the Travel Channel
Was inducted into the James Beard Foundation’s Who’s Who of Food and Beverages in America
2009
Won a Creative Arts Emmy Award for Outstanding Writing for Non-fiction Programming
2010
Published sequel to Kitchen Confidential titled Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
2010
Was one of the main judges on Top Chef Season 8
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CNN appears well aware of its star’s standing in stoner subculture. A six-minute clip devoted to Bourdain discussing hashish in Morocco, which has been viewed over 220,000 times, appears on the network’s own YouTube channel. And it’s perhaps no coincidence that CNN’s cannabusiness docuseries High Profits aired immediately after Parts Unknown on Sunday nights last year. Self-described as “America’s favorite bad-boy chef,” Bourdain has lately curbed his once hard-living, profanity-laced persona. He quit smoking following the birth of his daughter in 2007, earned a blue belt in Brazilian jiu-jitsu in 2015, and now seldom swears on camera. While he still constantly references and enjoys alcohol, he appears healthier today, silver-haired at age 60, than he did a decade ago. The beautifully-shot Parts Unknown, now in its eighth season, oozes Bourdain’s irrepressible personality. In its Nashville episode (airing on October 2), its punk rock-loving host chooses hanging out with The Kills over cooking (though he does whip-up some deviled eggs for a party). In the new season’s Sichuan episode (airing October 16), he delights equally in the region’s searingly spicy cuisine and the visible distress this causes his travelmate, chef Eric Ripert. In Japan (airing November 13), he’s more interested in the geisha girls of “ochaya” tea houses than in tea itself.
2010
Was Nominated for Outstanding Writing for Non-fiction Programming
2010
Was awarded honorary CLIO Award (for those encouraging change through thinking differently)
2011-2013
Hosted The Layover on Travel channel
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2011
Started his own publishing line through Ecco Press
2011
Won a Creative Arts Emmy Award for Outstanding Writing for Non-fiction Programming
2012
Co-wrote the graphic novel Get Jiro! for DC Comics
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2012
No Reservations won Critic’s Choice Best Reality Series Award
2013
Switched to CNN to host Anthon Bourdain: Parts Unknown
2013
Was nominated for an Emmy in Outstanding Host for a Reality or
Lending don’t-look-away allure to his TV work, Bourdain has endured life-threatening close calls (in Lebanon and Libya) and comedic logistical fiascos (in Sicily and Romania). He insists that there are no re-takes or staged walk-ins in Parts Unknown and, true to his spirit of exploration, is prepared to suffer to expand his palate and mind. There’s an almost Fear Factor fascination to watching him consume the likes of unwashed warthog rectum (in Namibia), raw seal eye (Canada) and beating cobra heart (Vietnam). These aren’t mere ratings-boosting stunts, however. Bourdain is also making points central to his gastronomic philosophy: that traditional “street” and “peasant” dishes have way more value and flavor than Western fast foods; that Americans have blinkered appetites; and that there’s much to be enjoyed in animal parts usually discarded in affluent First World cooking (the double meaning in Parts Unknown’s title). The same goes for his incidental championing of cannabis, which asserts: This stuff is harmless and probably good for you; it has myriad medical, culinary and recreational applications; and many of our global kin have already figured this out and are all the happier for it. “Cures glaucoma, too,” he wryly advised, polishing-off his cannabis-sprinkled ‘happy pizza.’ Bourdain’s latest book, Appetites: A Cookbook, which will be published on October 25, returns to his hands-on culinary roots. His first actual cookbook in more than a decade, it reflects a more domesticated lifestyle since becoming a parent. Appetites is about cooking at home, but includes insights from years of worldwide adventure and in hectic, hyper-organized professional kitchens (Bourdain describes himself in the book’s announcement as “a psychotic, anally retentive, bad-tempered Ina Garten”). Looking fitter than ever, with undulled lust for his subject and a network budget and creative freedom which he’s described as “unfettered and spectacular,” the Bourdain brand remains ascendant. And the appetite-enhancing approach he takes to overtly promoting adventurous cuisine continues to be paralleled by implied, irreverent cannabis advocacy. “I wanted people to feel a certain way watching these shows,” he said. “I wanted people to feel hungry when they see all the food I am eating . . . It’s a very manipulative process and I enjoy that process.” c
RealityCompetition Program for The Taste
2013
Won Emmy for Outstanding Informational Series or Special for Anthony Bourdain: Parts Unknown
2014
Describes himself as “chef-at-large” with Brasserie
Les Halles – still has a strong relationship with one of the places where he got started
Outstanding Informational Series or Special for Anthony Bourdain: Parts Unknown
2014
2014
Was nominated for an Emmy in Outstanding Host for a Reality or RealityCompetition Program for The Taste
2014
Won Emmy for
Won Peabody Award for 2013 Anthony Bourdain: Parts Unknown
2015
Bone in the Throat was made into a mystery/drama film
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The Rise of the Female Cannabis Chefs The cannabis industry is dominated by females in every sector— and now, the cannabis culinary arts are starting to catch up by Natasha Guimond The following cannachefs are at the top of their category, in heart, skill and ambition. They deliver quality work time and time again. It’s no wonder they’re
still considered up-andcoming, because they’re constantly looking for ways to improve their craft. For this particular issue, we chose to focus on the women in
the industry, because they are daftly underrepresented. As women, they’ve faced challenges that men simply don’t have to. As Maya Angelou once said, “If one is
Laurie Wolf www.laurieandmaryjane.com Laurie Wolf grew up in the Bronx, where she met her husband. They moved to Portland from New York less than a decade ago, ready for a new adventure. When Oregon legalized cannabis, her life changed dramatically, “With the changing laws we are seeing a wider range of customers, many who haven’t used cannabis for years, as well as people who were not comfortable with the formerly illegal practice. Now we see happy clients feeling good and excited to try, or retry cannabis.” Every single edible Laurie and MaryJane creates is tested for potency, maintaining consistency as well as deliciousness. Wolf has always been pro-cannabis. “I never talk about my love for cannabis without discussing the impressive medical
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lucky, a solitary fantasy can totally transform one million realities.” These women dreamed the dream, took the leap, and now they’re changing the world. One edible at a time.
benefits. Cannabis is a powerful medicine without the worry of addiction and miserable side effects. Seeing people manage severe pain without narcotics is huge.” When her father was nearing the end of his life, she would infuse foods with cannabis to help him deal with pain and increase his appetite. It also helps her to successfully manage her epilepsy. She’s been seizure free since she started daily, mild doses three years ago. When she realized there were many people that didn’t want to smoke, she decided to be the Martha Stewart of cannabis. And what screams Martha Stewart more than dinner parties? An interest thing that Wolf’s company does is host cannabis dinner parties, letting guests try different flower while dining on mildly infused food. They’ve even done terpene pairings. “Cooking with cannabis is like cooking with a new spice. I love a challenge, infusing foods that are unusual and a surprise.”
Monica Lo www.sousweed.com A few years ago, Monica Lo took a wild leap and moved from Brooklyn to San Francisco. That’s where she worked for Nomiku, a company that created the smallest sous vide device. What’s sous vide? Basically marinating and cooking food in a sealed, temperature controlled water bath. This allows for precise cooking. “Since the cannabis is sealed in a jar underwater, there’s virtually no smell—which is another great perk if you live in a tiny apartment.” Lo started her blog Sous Weed as a passion project, marrying her love of food,
Keira Fae www.ambrosiacollective.org Keira Fae has lived in Portland, Tokyo and Irvine, but most recently, she’s moved to Los Angeles. In 2014, she started an edible company which garnered the attention of WeedMaps, “We started filming step-bystep how to infuse and cook with cannabis videos, where I explain Cooking with Cannabis,” Fae says. She’s been pro-cannabis for a few years now. Falling ill in 2013, not wanting to take a sluggish list of meds, she smoked a joint and noticed an instant improvement in her health. “I regained my appetite and I had more energy, and the pain was gone!” Since then, she’s immersed herself in the cannabis community, learning the science behind it and
technology and cannabis. “At the time, I was making healthy Sous Weed edibles as an aid to sleep through the night and relieve my back pain when I herniated a disc.” She’s inspired by her friend Ophelia Chong, the founder of Stock Pot images. Having the chance to collaborate with Chong, she was able to educate and de-stigmatize through her photography, specializing in ganja yoga and edibles. Finding herself more creative when lightly medicated, she still loves to use raw cannabis for all the wonderful health benefits and antiinflammatory properties, even though you don’t get the psychoactive effects. “I find that the herbaceous flavors are fairly mild and can be incorporated into many dishes.”
finding new, innovative ways to infuse and medicate patients. Since entering the cannabis space, she is continually inspired by those around her. “I have met nothing but exceptional, hard working, passionate people, all working to achieve the same goal and that is to bring a light to this wonderful medicine. I am very grateful to be surrounded by such positive energy, there is never a shortage of inspiration!” Fae really likes to work with her hands and be creative in her work. A typical day for her is finding a nice space with a notebook and pencil, rolling a joint, smoking it and thinking on how she can make her products better, what sort of products would maximize patient use and how to keep her products consistent, “It’s all a learning process and I get to teach myself and learn every day.”
Robyn Griggs Lawrence www.robyngriggslawrence.com Robyn Lawrence has lived in Boulder, Colorado for over two decades after growing up in Iowa and trying out Chicago, Virginia and New York. She’s never been anti-cannabis, but when her doctor recommended it in 2009, she was blown away by how much it helped. “I began to explore cooking with it as an alternative to smoking. Cooking is one of my passions, and I was intrigued with cannabis as a wonderful ‘new’ ingredient and superfood.” This launched her cookbook project, which was
her introduction to the cannabis industry, just as it began to explode in Colorado. Some may see Lawrence’s work as a cannabis writer, educator and advocate as a departure from her earlier career as a magazine editor, but she believes it’s a natural extension of that work. Wanting to make healthy, organic dishes, without all that added sugar, she knew the best way to learn was from the pros. “I scoured the country for the best cannabis chefs out there who would be willing to teach me . . . The more I learn about cannabis, the more I see it as a miraculous gift that we must honor and protect from adulteration and exploitation.” c
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From the Brink of Death to the Light of Life Patient Darren Miller cured his cancer with cannabis oil by Addison Herron-Wheeler
When he was first diagnosed with cancer last year, Darren Miller was given only a few months to live. He was told to get his affairs in order and finalize a will, because there was nothing left to do but prepare to quietly pass away. Now, in September of 2016, Miller animatedly gave an interview, on speaker phone and spending
combination that doctors usually look at as a certain death sentence. He was bleeding internally, and he had to have heart surgery that involved the blood getting drained from his heart cavity and the empty area being filled with talcum powder. This procedure is not supposed to have a survival rate; it is only to help prolong life and
“I’m seriously just grateful to be anywhere; I’m grateful to be alive right now. Every day is a good day.” time with his brother and a good friend, one of the men who helped get him cannabis oil to save his life. “I’m seriously just grateful to be anywhere; I’m grateful to be alive right now,” Miller admitted. “Every day is a good day.” Miller’s diagnoses when the cancer was first discovered was extremely serious. He had stage four heart and lung cancer, a 34
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ease suffering during final days. Yet Miller is living a relatively normal, healthy life now, apart from the fact that his heartbeat now hurts him, and he has a few other complications from coming so close to death’s door. He attributes his success to cannabis oil, which he claims saved his life.
“The oil that works best for me, we have found, through our research and helping people, that if you have cancer you need a very high THC strain of oil because THC is what causes inductive cell death.”
“I take little pills of cannabis oil every day. I should not be alive,” he told us. “It feels like a miracle cure.” Yet Miller’s tale is not a blind testimony that all cannabis has universal healing powers. It took a very special kind of oil to help fight the cancer he was suffering from, and Miller had to face trials and tribulations to obtain it. “The oil that works best for me, we have found, through our research and helping people, that if you have cancer you need a very high THC strain of oil because THC is what causes inductive cell death,” he explained. “There are plenty of qualities of cannabinoids in the plant, but what’s really important is to
get all the THC, CBD, all in one in the plant. It definitely has to be over a certain percentage of THC to cause that cell death.” Miller went on to explain that the best type of cannabis to help fight cancer is made from an indica strain, as the relaxing qualities of indica help the user get some relief and relaxation. Like many medical patients, he also points out the folly of relying solely on CBD as far as medical cannabis goes. While CBD certainly has uses medically, there are many properties found in THC extracts that act in ways CBD cannot. “There are CBDs that are used for the mestastization process, but the word can’t get out about it as much
because the government is pushing the CBD agenda,” Miller explained. “People are being misinformed because there is a legal cannabis medicine out right now that is CBD, but that is not the cancer medicine, and people buy that and spend all their money, but what they got doesn’t work. You need a THC medicine of over 55 percent THC.” Miller initially got his medicine by travelling to California, becoming a resident, and tracking down the treatment he needed. Now, he lives in his home state of Illinois as a legal cannabis patient allowed to use his medicine. His brother is the police chief in his hometown, so Miller operates under
complete legality. Today, despite some wear and tear from extensive surgery for his cancer, Miller is cancer-free, and, as he puts it, “no one can tell [he] was sick.” While Miller still advises anyone diagnosed with cancer to take all their doctor’s advice, he also urges those who are diagnosed to look into cannabis by searching online and word of mouth in order to find treatments that work. “It’s a miracle medicine for me and I’m living proof,” he explained. My family and friends can’t believe the difference, and it’s strictly due to cannabis oil. It has saved my life and un-debilitated me.” c
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culture growing RECIPES UNKNOWN
To create female seed, a female plant is induced to produce male flowers.
by Ed Rosenthal There are a number of advantages to planting all female seed rather mixed seed or using clones: They do not have to be sexed so they can be started in place. Seedlings often have more vigor than clones and this makes dealing with them easier since there are no males to detect. When seeds produce male plants you are wasting time and energy on plants that will be tossed. You don’t have to overwinter plants to create mothers to cut for clones. Instead, you just start seeds in the spring. Seedlings do not carry nearly as many infections that clones do. In addition, the technique can also be used: To make seeds from female only varieties. To create female x female hybrids without having to use a male.
The pollen only has female genetics, so all of the seed created using this pollen will be female. Most propagators use silver thiosulfate (STS), which is available on the internet in the form of two chemicals that are mixed together. I decided to try the STS as well as two other chemicals, available on the internet, 30ppm colloidal silver and also a spray product advertised to induce male flowers. I started with four clones each of four varieties, Blue Dream, Candyland, Sour Diesel and Girl Scout Cookies. Each plant from each variety is being treated with one of the three chemicals or being used as a control. Each chemical is being tested on each of the varieties.
Experimental
All the plants were placed in 6” containers holding coir and peat based planning mix. They are all irrigated using the wick system. The 3/8” nylon wick draws water to the bottom of each container from the reservoir below using capillary action, which also draws water up the soil,
keeping it moist. After planting, the plants were placed in a greenhouse lit by natural light about 13 hours a day. Most of the light is indirect but the plants do receive about four hours of direct sun each day. In addition, a 1000-watt stationary HPS lamp is placed about three feet over the plants. It is on seven hours a day, from 10am-5pm. During the three to seven days from transplanting a fluorescent light providing dim light turned on four times each night for half an hour to break the dark cycle and keep the plants growing vegetatively. One day after the supplemental night lighting was eliminated, each experimental plant was marked and sprayed. According to instructions for the colloidal silver and the commercial product, the plants should be sprayed daily for the next for three weeks. The sodium thiosulfate required spraying just once. If the experiment is successful, within a month the plants should be growing male flowers and producing viable pollen. Within a month, if the experiment is successful the plants will be growing male flowers. c
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The plants are marked by variety and were placed in rows according to their treatment schedule.
These plants of four varieties were all treated with the commercial feminizing spray. Each treatment chemical was assigned a color for easy identification.
Spraying the small bottle of commercial spray on one group of plants.
The clones had just been planted a week before treatment started so they are small. Nevertheless, they are excellent models to work with because they are easy to carry and move, so moving them to an isolated spray area is not much of a chore.
TIP OF THE MONTH
As you harvest and trim your plants save all of the clean green leaf. It can be used for cooking, salves and tinctures or to make concentrates. If you take an ice cooler packed with ice cubes covered with paper or cloth to the field, place cut leaves in the cooler to keep them fresh. Rinse them in cool, not cold water, so the glands remain pliable rather than becoming brittle. Use a wheat grass juicer for fresh juice or freeze them for later processing. Use the juice can be used fresh or freeze it in ice cube trays for individual servings.
Close-up of stem shows that the plants are still in vegetative stage. The light period had just been shortened two days before first spray.
Copyright by Ed Rosenthal. All rights are reserved. First North American Magazine rights only are assigned to culture Magazine. No other reproduction of this material is permitted without the specific written permission of the author/copyright holder.
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Carving by Tim Pate. Photo by CY Amberwood. Pumpkins by The Pumpkin Patch, Sauvie Island, Oregon
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Time to Go: Fall Weather: Warm and humid with occasional showers Budget: $$$$$
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if you go: As for medicating in Negril, wrapping your hands around a joint or a bowl is fairly simple as cannabis possession laws were surprisingly relaxed last year, just in time for Negril’s Cannabis Cup. Unfortunately, cannabis is still mostly illegal in Jamaica, but obtaining buds and smoking it are fairly simple at least in and around Negril. In fact, most visitors say the cannabis will find you as everyone from locals on the street to taxi drivers to hotel security workers will nonchalantly sell cheap yet premium flowers to visitors. Toking around town is not usually a problem, however, do not smoke around any authorities as they may shake you down for some American green backs.
Negril, Jamaica Soothes and Energizes in Late Fall by Sheryll Alexander
If you are looking forward to a cannabisfocused vacation or a cannabiz getaway to Jamaica’s West End of Negril, then here’s a quick look at things to do, see, eat, drink along with travel tips, medical cannabis laws and medicating advice. First, fly into Jamaica’s Sir Donald Sangster International Airport (MBJ or Montego Bay Airport). Next, catch a shuttle ride for the 75-minute trip to downtown Negril. Negril’s all-inclusive resorts tend to be situated along the beach’s north end. Smaller, boutique and family-run hotels sit to the south. For the most privacy and the best cliff views, choose a resort
along West End Road. The population of tiny Negril (around 7,000) swells during late fall’s cannabis cup season and throughout winter as cannabinoidloving tourists from North America and Europe flock to its warm Caribbean shores. While in Negril, get up late for breakfast and head to a roadside organic vegan food stand. Then spend the day at the beach or indulge in snorkeling or diving. Negril is also known for its bar and restaurants scenes, which run the gamut from American to French to Italian to modern Jamaican. Whatever you do, make certain you are
properly positioned at sunset on the edge of a rugged West End cliff—hopefully with drink in hand at one of Negril’s top restaurants or bars—to enjoy the spectacular natural show of sunset’s rainbow color display. Music, dancing and medicating round out most evenings in this island paradise. Negril, Jamaica is happily home to some of the most cannabisfriendly people, hotels and businesses on the planet making this tiny town one of the best locations to visit for cannabis connoisseurs who are into relaxing vibes, beautiful beaches, live music, organic eats, icy cocktails and plentiful cannabis. c
Fun-Filled Facts Like many other isolated towns around the world, Negril became associated with cannabis in the 1960s when hippies came to live and smoke on the cheap. In the ’70s, nudity was welcomed at Negril Beach Village (it was later named Hedonism II) and was infamous for its wild toga parties and nude volleyball games. It wasn’t until the ’80s that Negril became a world-class destination thanks to road and other infrastructure improvements. 1
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Christopher Columbus “discovered” Jamaica (he called it St. Lago) and its West End in 1494 when it was populated by the native Arawak tribe. 2
Jamaica’s beaches are a relaxing respite during the day. Just remember: Sand flies start buzzing and biting after the sun goes down and the soft white sands cool. This is why Jamaicans and tourists alike head to Negril’s cliffside bars, restaurants and music halls in the evenings for bug-less fun. 3
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TOM
Age: 31 Condition/Illness: Arthrogryposis Multiplex Congenita Using Medical Cannabis Since: 2003
Why did you start using cannabis? Having been born with a rare disability, growing up I always dealt with a lot of pain, from surgeries, and procedures to correct my legs to day-to-day pain. I grew up in Los Angeles where the cannabis industry was always booming. I didn’t try cannabis untill I was 19. Did you try other methods or treatments before cannabis? I had several surgeries throughout my childhood, and I would always remember my mom being really good about not giving me too much opiates that the doctors would prescribe for pain,
so I never really ‘knew’ about pain pills. It wasn’t until I was an adult and living on my own that I realized I would always have some type of pain. Tried cannabis, first, then tried opiates and realized cannabis is just so much better for my body with how much I personally needed to take compared to the opiates. What’s the most important issue or problem facing medical cannabis patients? The biggest issue is our government needs to allow us the option to alternative medicine, especially if we want to grow it ourselves in our own homes. What do you say to folks that are skeptical about cannabis as medicine? Everybody is different. Some people need it, some don’t. c
Are you an MMJ patient with a compelling story to tell? If so, we want to hear from you. Email your name, contact information and details about your experiences with medical cannabis to courage@ireadculture.com.
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culture growing
The highest quality cannabis chefs in the world have come to share some of their favorite recipes with you! These dishes will make your mouth water and will get your creative juices flowing into the kitchen. Sink your teeth in, and enjoy these amazing recipes from the professional culinary masters of the cannabis world.
Fresh Cannabis Chimichurri Sauce
UNKNOWN
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You Can Make Top-Shelf Edibles with the Help of these Canna-Chefs
Makes about 2 cups
recipe by Monica Lo from Sous Weed
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INGREDIENTS 1/2 cup red wine vinegar 1 teaspoon sea salt, plus more to taste 4 garlic cloves 1 small shallot, halved 1 red jalapeño, seeds removed
2 tablespoons fresh oregano 3/4 cup extra-virgin olive oil
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Combine all ingredients in a blender or food processor and blend until smooth. Salt to taste. Serve on skirt steak or roast chicken—or anything really!
IN PROFILE
1/4 cup raw cannabis leaves, stems removed
DIRECTIONS
Legal Disclaimer Publishers of this publication are not making any representations with respect to the safety or legality of the use of medical marijuana. The recipes listed here are for general entertainment purposes only, and are intended for use only where medical marijuana is not a violation of state law. Edibles can vary in potency while a consumers’ weight, metabolism and eating habits may affect effectiveness and safety. Ingredient management is important when cooking with cannabis for proper dosage. Please consume responsibly and check with your doctor before consumption to make sure that it is safe to do so.
t Additional recipe can be found at iReadCulture.com
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1/2 cup flat-leaf parsley, stems removed
october 2016 iReadCULTURE.com
4-5 cups vegetable broth 1/2 teaspoon fresh garlic, chopped
1/2 cup spinach, cut into strips 6 ounces feta cheese, cubed
RECIPES
growing
culture Salt and pepper
UNKNOWN
4 fresh cannabis fan leaves, cut into strips (more for garnish)
6 tablespoons cannabisinfused olive oil t
Serves 2
recipe by Laurie Wolf
INGREDIENTS 1 large sweet potato, peeled and cut in chunks
2 teaspoons canna-canola oil
DIRECTIONS
8 brussels sprouts, cut in half or quartered if large
Salt and pepper
Preheat oven to 400°F. Wash fan leaves in equal parts water and vinegar, then rinse with clear water. Quarter pumpkin and place in steamer, over 1 inch of boiling water, cover and cook until tender but firm, about 10 to 15 minutes. Peel pumpkin and cut into small cubes. You should have about 4 cups of pumpkin cubes (a little less is fine). Place pumpkin in baking dish, drizzle with 2-4 tablespoons of cannabis olive oil and toss with your hands until all pieces are evenly coated. Season with salt and pepper. Bake until golden brown, about 15 to 20 minutes. While pumpkin bakes, heat 2 tablespoons cannabis olive oil in a saucepan. Cook onion and garlic over low to medium heat until translucent and tender. Stir in rice and continue stirring over medium heat for about 2 minutes. Slowly add vegetable broth one half cup at a time, as liquid absorbs, stirring constantly. Continue cooking over mediumlow heat, stirring constantly, until rice is tender. This will take 20 minutes or more. If rice gets too dry, stir in more vegetable broth. Salt and pepper to taste. When pumpkin is almost done, place feta on a baking sheet and bake in preheated oven until it just starts to melt, about 4-5 minutes. Mash half of the pumpkin with a fork or potato masher. Stir into risotto along with fan leaves and spinach. Serve immediately in individual bowls topped with remaining pumpkin cubes and feta. Garnish with fresh fan leaf.
1 small yellow onion, peeled and sliced
1 cup panko breadcrumbs
2 cups Arborio rice
3 slices bacon, cut in 1-inch pieces 2 tablespoons maple syrup
1 egg, beaten Salt and pepper 2 pounded, skinless, boneless pork cutlets
DESTINATION
1 onion, diced
1-pound pie pumpkin
1/4 cup canola oil
2 tablespoons canola oil
DIRECTIONS
Heat oven to 340°F. In a medium bowl, combine the sweet potato, sprouts, onion, bacon, syrup, oils, salt and pepper. Toss and place all ingredients on a baking sheet with sides. Roast until tender, stirring occasionally, for 45-50 minutes. When the vegetables are done, place in a bowl and allow flavors to mingle. Place the beaten egg in a small bowl. Place the breadcrumbs on a plate. Salt and pepper the chicken breasts. Coat the breasts with the egg and then in the breadcrumbs. Press to adhere the crumbs to the chicken. In a sauté pan, heat the canola oil. Add the cutlets and sauté until deep golden brown, turning once, for 5 minutes per side. Add more canola oil if needed. Place the pork on dinner plates and top with the veg chop! iReadCULTURE.com october 2016
COURAGE
INGREDIENTS White vinegar
Panko Crusted Pork Cutlet with Fall Vegetables
IN
recipe by Robyn Griggs Lawrence
PROFILE
CannabisRoasted Pumpkin Risotto with Spinach, Feta and Fresh Fan Leaf
41
culture growing RECIPES UNKNOWN DESTINATION
Whipped Pumpkin Mousse
Salmon Toast
recipe by Keira Fae
recipe by The Herbal Chef
INGREDIENTS
INGREDIENTS
2 ounces fresh King Salmon
1 1/2 cup heavy whipping cream
1/4 cup dark chocolate chip chunks 3 teaspoons cannabis-infused olive oil (5mg each tsp) t
1 Lemon
1 French baguette
1 can pumpkin puree
1 sprig rosemary
Pink Peppercorn Tuile t
1 shallot
Dill Foam t
1 packet of instant vanilla pudding
1/2 teaspoon pink peppercorn
Roasted Garlic Aioli t
1/4 cup sugar
Cattail Pollen Crème Fraiche t
1 teaspoon pumpkin spice
2-3 tablespoons cannabisinfused olive oil t
PROFILE
IN
COURAGE
Equipment: Cryovac
42
DIRECTIONS Cut the salmon into a 2oz piece that will fit on the baguette you bought. Cut the lemon into very thin slices as well as the shallot. Add everything into the cryovac bag (for sous vide), and make sure the lemon is on top of the salmon but do not stack them. Seal it using the cryovac. Put the sealed salmon into a water bath at 52°C for 25-35 minutes. Take the salmon out of the bag and take all of the congealed fats off of the salmon before sprinkling with a pinch of salt. Heat a cast iron on medium-high heat before brushing the baguette with olive oil and putting it down to crisp up. Place the baguette down first. Add the garlic aioli onto baguette. Put the seasoned sous vide salmon on there, and then pipe a nickel-size dollop of crème fraiche on the salmon. Place the pink peppercorn tuile on the crème fraiche and then add the dill foam last before serving. Enjoy! october 2016 iReadCULTURE.com
1/2 teaspoon cinnamon 1/4 teaspoon ginger 1 teaspoon vanilla extract
Equipment: Rubber spatula Two medium sized bowls Whisk Stand mixer Measuring cup and spoons
DIRECTIONS Mix the heavy whipping cream until it peaks (about 1-2 min) on low-medium speed. In a separate bowl, add the pumpkin puree, infused olive oil, instant vanilla pudding, sugar and all those spices! Mix well. Using a rubber spatula, fold in 1/3 of the whipping cream with the 1/3 of the pumpkin puree in a separate bowl, this with be the middle section. Fold the remainder of the whip cream in with the rest of the pumpkin puree, this mix will be darker in color and richer in flavor. Add the darker pumpkin mix to the bottom of the bowl or cup, layer chocolate chunks, and then add the lighter pumpkin mixture for the middle section, layer chocolate chunks, at this point put the cup or bowl into the refrigerator for 10-15 minutes, top with whip cream, and viola!
culture growing RECIPES UNKNOWN
recipe by Aunt Sandy
INGREDIENTS
INGREDIENTS
1 small carrot, finely diced
2 cups half & half
1 small onion, diced
3 cups white corn kernels fresh or frozen
1 cup canna butter
1/2 cup all purpose flour
10–12 dried dates (preferably medjools)
1 ⁄ 2 teaspoon cardamom powder
10 dried apricots, organic and sulfur-free
1 ⁄ 2 cup almonds
1 ⁄ 2 teaspoon ground cinnamon
1 ⁄ 2 cup shelled pistachios
1 ⁄ 2 teaspoon ground cloves
1 cup Bonzo Butter, softened t
1 1/2 cups crushed coconut
Directions Fine-chop all ingredients by hand, except Bonzo Butter and coconut, on a wooden cutting board. Put all ingredients into a bowl and mix thoroughly with a wooden spoon. Add Bonzo Butter and knead with hands. Roll into balls about 1″ in diameter (larger or smaller will make them more or less potent). Roll balls carefully in crushed coconut until coated. Store in a labeled, airtight container in the refrigerator or freezer.
1 pinch of nutmeg, freshly ground
1 clove garlic, minced 1 small stalk of celery, diced
DIRECTIONS
Melt canna butter in a large skillet over medium heat. Add onion, carrot, celery and garlic and salute for 3 minutes. Add the flour and stir to make a roux. Cook until roux is lightly browned. Set aside to cool. Combine the corn and chicken stock in a saucepan and bring to boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, while whisking. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small sauce pan, gently heat the half & half and stir it into the thick corn mixture. Add the nutmeg, salt and pepper to taste. Just before serving add the remaining canna butter to enrich the soup stirring until the butter melts. Enjoy with a piece of crusted french bread! iReadCULTURE.com october 2016
COURAGE
recipe by Chris Kilham
3 cups chicken stock
IN
Makes about 20 Love Balls Aprox 5mg THC per serving
PROFILE
Majoun Love Balls
DESTINATION
Canna-Corn Chowder
43
culture growing RECIPES UNKNOWN DESTINATION COURAGE IN PROFILE 44
Spinach and Feta CannaBoreka recipe by Jeffthe420Chef
Number of servings: 12 large borekas Preparation time: 20 minutes Cooking time: 30 minutes
Approximate THC per Serving: 10%: 3.8 milligrams 15%: 5.6 milligrams 20%: 7.6 milligrams
INGREDIENTS 2 tablespoons olive oil 1/2 cup onions, diced
1/4 cup grated Swiss cheese
1 pound fresh spinach
1 large egg, lightly beaten
Sea salt and freshly ground pepper
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh dill
DIRECTIONS Make the filling: Preheat a frying pan for 1 minute. Add the olive oil to cover the bottom of the pan. Sauté the onions until translucent. Add spinach and sauté until wilted and cooked. Add salt and pepper to taste. Remove from heat and transfer to a colander. Let it drain for about 10 minutes and then move to a large bowl. Add feta, Swiss cheese, egg, parsley and dill. Mix well, and add salt and pepper to taste. Make the borekas: Preheat oven to 340°F. Combine canna butter and grass fed butter. Use a pastry brush to coat the bottom of a cookie sheet with some of the melted canna-butter mixture. Cut the phyllo dough long ways into 5- or 6-inch strips. Stack them and cover with a towel so they don’t dry out. Working one at a time, brush each strip with canna-butter mixture, fold over lengthwise, and butter again. Place 1 tablespoon of the filling on the end. Fold up like a flag, bottom edge to side edge, then continue folding to form a triangle until you reach the end of your dough. Butter the outside at the end. Repeat with the remaining filling and dough. Beat the egg and brush the top of each boreka and sprinkle with sesame seeds. Place them on the buttered cookie sheet and bake for 20 to 25 minutes until golden brown. Remove, cool and serve. october 2016 iReadCULTURE.com
To finish: 4 tablespoons creamy canna butter t plus 4 tablespoons grass fed butter, melted
1 large egg Black or regular sesame seeds for sprinkling
6 to 8 sheets of phyllo dough, thawed *Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 11/3 sticks of butter
Edible Dosing and Portion Control 10mg Breaking it up equally in the right doses is important. If you’re a newbie or are unsure what dose you should start with, always err on the side of caution, and start small. Put the pieces away somewhere out of reach of others, and save the rest for later.
5mg Seasoned cannasseurs may start with a 5mg dose. But make sure to piece out your doses with precision, and put away the rest. Wait at least 90-120 minutes for effects to kick in, before you assess if you need more.
3mg This is the safe first dose amount. Start small. You can always eat more later if you need to. Always wait at least 90-120 minutes for effects to kick in.
20mg Whatever the milligram dosage, make sure to do the math and calculate how many doses are in the edible as a whole. One dose should be 3-5mg, depending on tolerance and medical need.
iReadCULTURE.com october 2016
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Chuck Shepherd's
News of the
Weird LEAD STORY—Designer Leather u The late fashion designer Alexander McQueen (who dabbled in macabre collections, himself), might appreciate the work of acolyte Tina Gorjanc: She will grow McQueen’s skin (from DNA off his hair) in a lab, add back his tattoos, and from that make leather handbags and jackets. Gorjanc, a recent graduate of McQueen’s fashion school alma mater, bills the project mainly as showcasing the meager legal protections for abandoned bits of human DNA—and fears industrial use of such DNA on a much larger scale. WAR IS HELL u (1) Jihadists had a rough year militarily and now suffer further from an array of field reports (such as a new book by retired Lt. Gen. Michael Flynn) that their most sensitive laptop computers captured in battle by U.S. forces seemed always to be loaded with pornography— including “vile” material involving kids and animals. (Initially, said one analyst, there was so much porn that U.S. intelligence figured its purpose was only to disguise tactical messages within the sex-scene pixels.) (2) On the other hand, jihadists can claim one victory, in that the actor Michael Caine said recently the terroristcaused airport discomforts had finally convinced him to legally change his name to “Michael Caine”—after tiring of explaining to screeners why he had Maurice Micklewhite’s (his birth name’s) passport. 46
october 2016 iReadCULTURE.com
COMPELLING EXPLANATIONS u In June, Dieter Uchtdorf, a high official in the Mormon Church, said the historic narrative of Mormon founder Joseph Smith’s use of a “seer stone” to translate the “golden plates” that gave Smith ultimate worldly knowledge has been authenticated, basically, by the 2007 invention of the iPhone. “I can get the collected knowledge of the world through a few little inputs,” said Uchtdorf, and thus it is likelier than ever that God gave Smith something like a smartphone in 1823. u Geoffrey Fortier, 23, was arrested in Craighead County, Arkansas, in July and charged with video voyeurism of a woman he had allowed to shower in the home occupied by Fortier and his girlfriend. After the woman stepped out of the shower, she noticed a logged-on iPad propped against a wall. Fortier informed deputies that it was all a misunderstanding— that he had earlier recorded himself urinating in order to sell the video to a urinationfetish website, and he simply forgot to remove the device. SCIENTIFIC BREAKTHROUGHS u Friendly Bacteria: Plastics are well-known to decompose slowly, but the most difficult is the polyethylene used for containers such as the omnipresent water bottles, and despite recycling, tens of millions of metric tons wind up in landfills, where the plastic’s strong polymer bonds resist breakdown. Recently, however, two Japanese researchers, after tedious trial-and-error, identified a bacterium that views the polyethylene terephthalate as an efficient, tasty meal. A colleague of the two said further tweaking was necessary before using the bacteria industrially.
iReadCULTURE.com october 2016
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