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inside
contents 10.2018
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Culinary Confidence Famous Canadian Chef Matty Matheson is not shy, giving CULTURE the exclusive story of his career, his new cookbook and the imminent legalization of cannabis in his home country. O n the C O V E R :
Photo by Aaron Wynia
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Contemporary Chefs The innovation of modern cannabis food is well on its way, thanks to these successful cannabis chefs. Elevating Edibles Cannabis-infused cuisine has been on the rise since the birth of the brownie—check out what these new cookbooks have to offer. Savvy Grooves Chong the Nomad is crushing Seattle with her harmonious and simple vibe of musical prowess.
departments 12 Letter from the Editor news 14 By the Numbers 16 Local News 17 News Nuggets 18 Legal Corner reviews 19 Store Highlight 20 Strain, Edible & Concentrate Reviews 23 Cool Stuff in every issue 41 Growing Culture 42 À La Carte
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Online Exclusive! d Ohio Limits CBD Sales to Dispensaries dTurn
Pumpkin into Delightful Infused Recipes
Vol 10 IssUE 4
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Editor-In-Chief Jamie Solis associate Editor Ashley Bennett Editorial coordinator Benjamin Adams Editorial Contributors Matthew Abel, Hilary Bricken, Devon Alexander Brown, Jasen T. Davis, Alex Distefano, Caroline Hayes, Pamela Jayne, Heather Johnson, Carl Kozlowski, Emily Manke, Madison Ortiz, Denise Pollicella, R. Scott Rappold, Paul Rogers, Ed Rosenthal, Kimberly R. Simms, Lanny Swerdlow, Simon Weedn, Laurie Wolf Photographers Steve Baker, Kristopher Christensen, John Gilhooley, Joel Meaders, Mike Rosati, Eric Stoner, Bruce Wolf Art Director Steven Myrdahl production manager Michelle Aguirre Graphic Designer John Venegas Associate Publisher & Bob Waters Advertising Director Account Executives Alex Brizicky, Angie Callahan, Eric Bulls, Kim Cook, Rocki Davidson, Casey Roel, Annie Weber, Vic Zaragoza office manager Mikayla Aguilar Distribution Manager Cruz Bobadilla Publisher David Comden
Culture® Magazine is published every month and distributes magazines at over 600 locations throughout Washington. No articles, illustrations, photographs, or other matter within may be reproduced without written permission. Culture® Magazine is a registered trademark. All rights reserved. 815 1st Ave | #220 Seattle | Washington | 98104 Phone 888.694.2046 | Fax 888.694.2046 www.CultureMagazine.com
CULTURE® Magazine is printed using post-recycled paper.
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LETTER
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EDITOR
Cooking Up a Community
C
ooking is an activity that demonstrates a person’s culture, their taste and their heritage. It’s a form of nonverbal communication in which love, nutrition and art intersect. Food is often the focal point of life’s biggest celebrations and most valued traditions. Overall, preparing dishes and treats for others to enjoy is a way to speak to the heart, from the heart. Like food, cannabis brings people together from all walks of life. And the combination of food and cannabis only further solidifies the passion and love for a plant with properties that know no bounds. This is why every year, we here at CULTURE enthusiastically pay tribute to cannabisinfused food with our annual Edibles Issue. October is arguably one of the best months of the year, because it is when we focus solely on the many important roles that edible cannabis holds within our community. On one hand, there are a large variety of unique and delicious edible cannabis products, and in this issue, we highlight why edibles have been a leading choice for the medical community for so many decades. On the other hand, the recreational consumption of edible cannabis is continually fine-tuned and perfected, as trained chefs from across the country experiment and create, constantly pushing the envelope to infuse cannabis into their high-end dinners and cooking classes. Gone are the days of cannabis simply being ground and thrown into recipes―CULTURE
connected with six cannabis chefs who are far from amateurs, as they pair complementary strains, choose the perfect terpenes and stay mindful of responsible dosing when creating their cannabis-infused dishes and flavors. CULTURE also linked up with famed Canadian chef, author and VICELAND extraordinaire Matty Matheson, who reveals his most cherished dishes and the inspiration behind them in his brand-new cookbook, just before recreational cannabis sales launch in Canada on Oct. 17. Although cannabis chefs are on the rise, we don’t always leave all the fun to the professionals. After all, cooking with cannabis is a growing trend, even for home cooks whose culinary acumen might not be up to par to make it in the professional world. Luckily for home cooks, the latest era of cannabis-centric cookbooks have budding chefs covered, as we recap the top contenders published within the past year. Join us in kicking off one of the most mouthwatering issues CULTURE has to offer, year after year. Our community is described as a whole lot of things, and this month, we’re proud to say that it is absolutely delicious. c
Cheers!
Jamie Solis Editor-in-Chief 12
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The amount of money, in thousands of dollars, that an Ontario, Oregon-based cannabis dispensary donated toward a local aquatic center in early September: (Source: U.S. News)
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The number of dispensary locations that the Have a Heart company owns in Seattle, Washington: (Source: KATU)
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The amount of money, in millions of dollars, that the Oregon Liquor Control Commission will request from state lawmakers to assist in tracking medical cannabis: (Source: Statesman Journal)
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The number of employees at Seattle-based dispensary chain Have A Heart who are now unionized with the United Food and Commercial Workers, Local 21: (Source: KOMO News)
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The estimated percentage of U.S. adults who said that they consumed cannabis in 2017: (Source: The Washington Post)
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The estimated amount of money, in millions of Canadian dollars, that Health Canada plans to invest on cannabis education over the next six years: (Source: Canadian Broadcasting Corporation)
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The number of medical cannabis dispensary applications that were submitted to the state of New Jersey prior to the application deadline in mid-August: (Source: NorthJersey.com)
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The estimated percentage of American cannabis-infused edibles sales that reflects its compound annual growth rate between 2018 and 2022: (Source: TechNavio)
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Lemonhaze Convention & Comedy Festival WHEN: Thurs, Oct. 25-Fri, Oct. 26 WHERE: Tacoma Dome, 2727 E D St., Tacoma WEBSITE: lemonhaze.com Laughter and cannabis go together like cheese and wine. Featuring former CULTURE cover Doug Benson, as well as special guests Jessimae Peluso, Donnell Rawlings (SpiderMan 2) and Judah Friedlander (30 Rock, Zoolander), the Lemonhaze Convention & Comedy Festival is the place to go for those who want to see top comedy acts, while also networking with the best and brightest in the cannabis 14
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industry. Over 5,000 producers, processors and retailers are expected to attend the event, as panels will highlight the opportunities and challenges of navigating Washington’s I-502 cannabis industry. Guests will have the opportunity to attend a meeting with local NORML representatives, as well as meetings with The Cannabis Alliance and the Washington Sungrowers Industry Association.
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NEWS
LOCAL
Charitable Controversy
No good deed goes unpunished when Oregon dispensary d e m o n s t r a t e s a lt r u i s m By Emily Manke
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ntario, Oregon is anxiously awaiting a splash pad for its younger residents to enjoy during hot summer months. However, residents complained about a generous donation to the project by a Huntington cannabis company. Getting funding for the project was a time consuming endeavor, which took almost two years to complete. The majority of the funding for the over $300,000 project came from the Transient Occupancy Tax, which will fund $262,670 of the project’s budget. Friends of the Aquatic Center, the group responsible for constructing the splash pad, also received a $25,000 grant from Saint Alphonsus Foundation. Additionally, over $41,000 in funding was donated privately. The largest private donor, by far, was Huntington cannabis retailer Hotbox Farms. The business gifted the project $25,000. In honor of this generous donation, Hotbox Farms was listed on the project’s banner and some other publicly displayed signage. This inclusion was not appreciated by a group of Ontario citizens, who requested the city remove the business name from the banner, and replace it with either the names of the owners of the business, or with anonymous. The group of citizens wrote a letter to the city council with these requests. “Friends of the Aquatic Center request the council to ask Steve Meland / Jay Breton / Hot Box Farms, LLC be recognized as an individual donation by its owners or, in the alternative, anonymously,” reads the letter, which was written by a group of citizens, headed by the group’s chairwoman Megan Cook. “Out of respect for our other generous donors and, more importantly, because the splash pad is an attraction being
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built for the children of our community, consensus was reached that it would be inappropriate to brand the project with any businesses that cannot legally serve youth.” The motion to change the name was made by City Councilmember Betty Carter, and seconded by Councilmember Dan Capron. On Sept. 6, the motion was rejected by the Ontario City Council with a 5-to-1 vote, with Carter the only affirmative vote. Councilmember Marty Justus in particular was a staunch supporter of Hotbox Farms. Justus is a broker for Hotbox Farms’ real estate holding company, S&J Online, as was made public knowledge during a city council meeting. In December, Justus reached out to Hotbox Farms owners Steve Meland and Jay Breton in response to an email from Cook, regarding the matter of publicly acknowledging the donation. After conferring with Breton and Meland, Justus was resolute in his belief that the fair and right thing to do, was honor their business’ donation as they would any other. In March, Justus responded to Cook via email, explaining his stance on the subject. “Again, I like to reemphasize that we have taken their money, we have used their names along with all the other sponsors on printed and digital materials and we have sent out thank yous. I respectfully ask that the committee accept this donation, adopt formal rules regarding future donations and if they see fit, make a statement that says future donations will be subject to the new guidelines.” Some of the controversy comes from the belief that this public acknowledgement violates state law that bans advertising for cannabis in a children’s areas. In a public meeting in September, Cook addressed these concerns. “Yes, these are advertisements,” Cook said about the public acknowledgement. “Kids will see these advertisements.” The law however, disagrees. The Oregon Liquor Control Commission sees these public acknowledgements of donations, listed alongside other businesses, as a sort of grey area that isn’t inherently problematic. While the citizens of Ontario may well choose to setup more stringent donation guidelines in the future that would prevent the acknowledgement of cannabis businesses donations, it seems unproductive, to say the least. c
HUSTLE HARD: A Cannabis Friendly Retreat for Women Who Mean Business If you’re a woman in the cannabis industry, then there’s only one place you need to be on this particular weekend. The Initiative, also called “the world’s first women’s cannabis business accelerator,” will be hosting this event at Brasada Ranch, where relaxing picturesque sunset-filled vistas will serve as the backdrop. HUSTLE HARD tosses out the over-used cannabis summit approach that involves lengthy panels and replaces it with hands-on educational classes, providing real tools that attendees can use in Oregon’s cannabis industry. Guests will learn specifically about overcoming the obstacles of fundraising and financing in the current industry. Stick around for unofficial networking during cocktail hour, where all are welcome to relax and let loose a little. WHEN: Fri, Oct. 19Sun, Oct. 21 WHERE: Brasada Ranch, 16976 SW Brasada Ranch Rd., Powell Butte WEBSITE: www. hustlehardretreat.com
NEWS
nuggetS
The Oregon Farm Bureau Defends Deschutes County Cannabis Cultivators On Aug. 28, the Oregon Farm Bureau sent a letter to Deschutes County commissioners and urged them to reject a proposal to toughen up the county’s cannabis regulations. The bureau believes that cannabis farmers in the area should be treated the same way as other farmers. “The proposed text amendments exceed the scope of the ‘reasonable time, place and manner’ carve out to Oregon’s Right to Farm law granted by the legislature, violate Oregon’s Right to
Farm and land use planning goals, and undermine the integrity of the exclusive farm use zone.” The issues include excessive half-mile buffer zones, inconsistencies in the state’s Right to Farm law, and excessive light noise and odor regulations. The bureau claims that cannabis farmers are treated far differently than other farmers, despite having legal operations. The area is home to rural farmers that are inherently hostile towards cannabis farmers.
Edibles Sales Projected to Grow 25 Percent Over Next Four Years According to the latest numbers released by TechNavio, a market research report firm, the compound annual growth rate (CAGR) of cannabis edibles sales in legal states is projected to increase 25 percent over the next four years. “A major sector of the cannabis market is made up of cannabis edibles, also known as cannabis-infused foods,” according to FinancialBuzz.com. “A market report by TechNavio
Judge Dismisses Josephine County’s Anti-Cannabis Lawsuit Josephine County officials filed a lawsuit against the state of Oregon last April and aimed to reject the state’s permissive cannabis laws that allow cultivation operations in the area. County officials filed the suit after its strict county cannabis regulations were overturned with an appeal from local cannabis farmers. But Josephine County officials were ultimately unsuccessful after multiple attempts to stop cannabis cultivation in the area. “The Ninth Circuit has long held that a political subdivision of
a state lacks standing to challenge a state law in federal court on supremacy grounds,” U.S. Magistrate Judge Mark Clarke stated in his Aug. 30 ruling. The judge also said that Josephine County officials were unable to prove that the state’s cannabis laws caused any damage to the area. Cannabis industry insiders worried that if Josephine County officials were successful in their lawsuit, other counties would follow suit and reject state law as well.
estimates that the edible products market will witness considerable growth during the period 2018-2022 at a CAGR of over 25 percent by the end of the period. Edible products are used for both medical and recreational purposes, depending on their cannabinoid compounds.” While some people prefer to stay away from edibles due to their delayed release of cannabinoids, sales continue to grow at a consistent pace as more consumers become educated on the benefits of edibles and titration.
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NEWS
LEGAL CORNER
The Foundation of Food
Revisiting Washington’s cannabis edibles r e g u l at i o n s By Alison Malsbury
G
iven this month’s focus on cannabis-infused food, it’s an apt time to revisit the basics of Washington’s laws and regulations governing cannabis-infused edibles. As consumers, adults over the age of 21 can purchase up to 16 ounces of cannabis-infused edibles in solid form, 72 ounces in liquid form and seven grams of cannabis concentrates from state-licensed retail stores. It is illegal to drive with 5ng/ml of tetrahydrocannabinol (THC) or more in your blood if you are 21 years or older, and if you are under 21, it is illegal to drive with any amount of THC in your blood. In tandem with the Washington State Liquor and Cannabis Board, cannabis-infused edibles are regulated by the Washington State Department of Agriculture (WSDA). Each licensed processor must apply to the WSDA for a special endorsement in order to manufacture cannabis-infused edibles. The role of the WSDA is to regulate, inspect and provide technical assistance to cannabis processors regarding product safety issues applicable to cannabis-infused edibles, and to assess facility construction, equipment, cleaning and sanitizing practices, allowable products, labeling and product recalls for defective or harmful products. All cannabis purchased from a licensed retailer must meet stringent packaging and labeling requirements, 18
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including packaging that protects the product from contamination and does not impart toxic or deleterious substances to the product. In addition, upon the request of a retail customer, all retailers must disclose the name of the third-party testing lab that tested the product and provide the results of the requisite quality assurance test for any product the customer is considering purchasing. It is every consumer’s right to have access to this information upon request. Any cannabis-infused products or cannabis concentrates that are meant to be eaten, swallowed or inhaled must be packaged in child-resistant packaging in accordance with the Poison Prevention Packaging Act, and cannabis-infused products that are in solid or liquid form may be packaged in plastic that is four millimeters or greater in thickness and heat-sealed with no easy-open tab, dimple, corner, or flap so as to make it difficult for a child to open. Cannabis-infused solid edible products that consist of more than one serving must come with each serving individually packaged in childproof packaging and then placed within the outer package.
“Each licensed processor must a p p ly t o t h e W S D A for a special endorsement in order to manufacture cannabis-infused edibles.”
Each cannabis product purchased must include warnings specified by the state, including but not limited to, “Warning: This product has intoxicating effects and may be habit forming. Smoking is hazardous to your health.” The names of the producer(s) and processor(s) involved in the manufacture of the cannabis product must be identified on the label of the product, and all pesticides applied to the cannabis plants and growing medium during production of the base cannabis used to create the extract added to infused products must be disclosed. If solvents were used, the type of extraction method, including any solvents, gases or other chemicals or compounds used to produce or that are added to the extract must also be disclosed. And finally, cannabis-infused products must not be labeled as organic unless permitted by the United States Department of Agriculture in accordance with the Organic Foods Production Act, which, given the federal illegality of cannabis, is not possible. These are some of the basic regulations pertaining to cannabisinfused edibles, but as a consumer, it’s important to remain informed of your rights and vigilant about the products you’re purchasing. c
REVIEWs
store highlight
Top-Sellin g Str ain Where’s My Bike by Landrace Labs Top-Sellin g Co ncentr ate Orange Widow Diamonds by DNA Gardens and Green Rush Extracts
Local Roots Marijuana 517 128th Street SW, Everett (425) 322-3607 mylocalroots.com How and when did your store start up? This location just opened, but Local Roots Marijuana has pioneered local cannabis culture since ’98. We opened our first medical dispensary in 2011 and our first recreational store in 2015.
over the top selection, 70 feet of walk-thru-menu, a smell bar with 50+ strains that you can actually smell before you buy, as well as interactive touch screen kiosks. Here, you get real hands-on shopping.
What’s the story behind the name of your store? After countless potential names, the words “local” and “roots” sideby-side just felt right. It seemed like a perfect fit.
How has the cannabis industry changed since you have been in the business? Where would you like to see it go? I would say the overall positive shift in attitude about cannabis. The industry has gone from being taboo to mainstream almost overnight. I would like to see cannabis lounges or bars. Pot has always been a social drug. I think people in Washington are eager for a fun place to partake socially.
What does your store offer customers that they can’t find anywhere else? The vibe you feel the second you enter. Like stepping into another dimension. Designed by a former Disney Imagineer, this store is “like something out of a movie.” You will find expert staff,
What are the biggest challenges you face in this industry as a store? . . . Biggest joys? One of the biggest challenges would be very strict regulation. Providing the perfect customer experience while remaining compliant can prove challenging when compared to other industries.
Top-Sellin g Edible CBD Marmas by Northwest Cannabis Solution
The biggest joy would have to be all the love we receive from the community. What is the one thing you want patients/customers to know about your store? Hands down, one of the funnest stores in the world. In a category of its own. A must-see! If someone wanted to open a store and get their feet wet in the industry, what advice or counsel would you give them? Have realistic expectations. Think long term. Most importantly, don’t forget to have fun with it. The product you sell is fun. What do you hope to accomplish in the cannabis industry? We always have numerous plans in the works. For example, next door we are building a massive glass and clothing store scheduled to open in November 2018. We plan to expand into many other avenues in the near future, all with an emphasis on keeping it local! c CultureMagazine.com
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REVIEWs
strain, edible & concentrate
Rocky Mellows Chocolate Bites by Journeyman Get mellow with some high-quality chocolate edibles. The Rocky Mellows Chocolate Bites from Journeyman are an adventure wrapped up in a bite-sized package. The flavor is pleasingly complex for a candy, with the typical rocky road combo of chocolate, marshmallow and almond, all mixed together in a way that is salty, airy and light. Each individual candy has a steady and reliable dose at 10mg THC. The retro-inspired bright blue packaging instructs you to “Enjoy the ride!” And you will certainly enjoy these little beauties. These candies pack a lot of punch into a manageable doses. The effects were fast-acting and long-lasting, making each bite the perfect to-go snack, which will help enhance any situation with both excellent flavor and effects.
Available wherever: Mammoth Labs products are carried.
Available at: Urban Bud in Tacoma.
Somango #47 Hydrocarbon Concentrate by Mammoth Labs It seems like each month we do reviews at CULTURE, Washington State’s cannabis concentrates become higher and higher in quality. Not necessarily in potency, because it’s hard to improve upon numbers like 71.83 percent THC, which this Somango #47 tests at. What continues to improve when it comes to Washington’s concentrates is terpene content, and how that is conveyed into the flavor. This Somango #47 is a perfect example of this. After sampling this hydrocarbon concentrate in a water vaporizer, the CULTURE team was pleasantly surprised by the intense mango flavor. Some team members also noticed a sweet sherbet-like flavor, in perfect complement to the delicious mango. A more pungent, typical cannabis-flavored finish was also evident. The effects of this potent concentrate were immediate and intense, with team members feeling every bit of the high THC percentage. The indicadominant strain makes this concentrate perfect for settling into the fall weather with some low-key indoor activities, or maybe even a mellow walk in the fall foliage.
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White Tara by Harmony Farms It seems that Harmony Farms is not capable of growing anything short of excellent cannabis flower. This White Tara exceeded expectations. The flower is exquisitely beautiful. The leaves range in color from dark to light green, with touches of purple at the base, and they are covered in an extremely thick coat of crystals, so thick in fact, that it obscures the green color of the leaves. Light orange hairs are generously distributed throughout the flower giving it a diverse and varied color palette with several shades of green, purple, orange and iridescent white crystals. The fragrance of this flower is subtle and pleasant, with floral notes complementing a pleasant forest smell. The CULTURE team used a water pipe to sample this stunning flower and noted that the flower had a forward floral flavor, with a strong pungent and forest-like finish. The indica-dominant strain’s effects were true to an indica, with a calming and blissful nature that came over the team soon after sampling. This flower is ideal for any activity that involves chilling, whether you’re going to a movie, enjoying a game night or just simply staying home.
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Available wherever: Harmony Farms products are carried.
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Stache Mister Twister Cotton Candy Infused Cone by GaGa Edibles
Available wherever: GaGa Edibles products are carried.
Pop open this Stache Mister Twister Cotton Candy Infused Cone, which is emblazoned with a well-groomed mustache on the side, and you’ll know exactly what flavor this cone is infused with. The generous cone preroll is weighed in at one gram, making it plenty packed with flower for your smoking experience. The CULTURE team sparked up this sweet doobie and experienced the “stache” up close and personal. Just as the fragrance, the flavor is super powerful. The joint lasted a long time, and the effects were felt by the entire highly experienced three-person team, making it a potent preroll, worthy of even the hardest to please cannabis connoisseurs. The pre-roll burns with that pleasant cotton candy scent, helping to mask the cannabis scent somewhat, and making it more discreet than your average joint. The Stache Mister Twister Cotton Candy Infused Cone was perfect for use anywhere and everywhere you need a convenient and tasty cannabis pick-me-up.
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Available at: Gypsy Greens in Olympia.
Peanut Butter Milk Chocolate by Phoenix Cannabis Company Some things are just destined to go together, like peanut butter and chocolate. These Peanut Butter Milk Chocolates from Phoenix Cannabis Company bring everybody’s favorite flavor marriage to a whole new level. The delicious, fudge-like candies are rich and decadent and come in a 10-pack. Each candy contains 11.9mg of CBD and less than 0.1mg of THC. This relatively low dose makes them perfect for minor pain relief, and also perfect to eat more than one (which you definitely want to do). If you’re a fan of peanut butter and chocolate, (and who isn’t?) you will love these candies. Aside from providing a steady, mellow dose of medicine, they’re just downright delectable. Peanut Butter Milk Chocolate is better than your standard store-bought chocolate, and on par with any of the fancier chocolatiers operating within Seattle. The texture is particularly delightful, creamy and smooth. This is the perfect candy for those who are hesitant to sample CBD but love some delicious chocolate, as well as those who enjoy consuming CBD as well.
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REVIEWs
1. Grill Cube BBQ Going camping or glamping this autumn? This tiny mobile outdoor cooking grill is perfect for quick getaways in the great outdoors. The device is less than 6.5 inches cubed, it weighs only 3.1 pounds and is made out of lightweight aluminum and steel. It’s perfect for grilling or roasting kebabs, steak, chicken, tofu or useful to boil a small kettle. It is made in Japan, where you can find miniature versions of just about anything. A tiny removable tray slides out from underneath and can store charcoal. Price: $88 More Information: japantrendshop.com 2. Cannabis Sativa Kitchen Sea Towel Let guests who enter your kitchen know that you’re a cannabis consumer in a classy way with this 28-inch by 18-inch flour sack kitchen towel featuring a beautifully stitched hemp plant design. It’s handmade and fashioned out of cotton, and it features a scientificlooking hemp plant depiction reminiscent of botanical cannabis or hemp diagrams of the 19th century. It’s subtle enough to blend in and not clash with your kitchen décor, and do so without making a loud statement. Use it to dry your hands over the sink or display it as a decorative flair piece. Price: $16 More Information: etsy.com/listing/580790100/ cannabis-sativa-kitchen-tea-towel
3. FoodCycler™ FC-30 Do you really care about the planet, or are you all just talk? It’s time to stop being wasteful with your food leftovers. The FoodCycler™ FC-30 converts food waste into nutrient-rich compost. If you’re into cannabis cultivation, this kitchen appliance may come in handy. Old school cultivators used eggshells or spoiled milk (which kills powdery mildew) as D.I.Y. fertilizer, but this composter converts food scraps at a 90 percent conversion rate from food scraps to “foodilizer.” The whole process can be finished in as little as three hours. The FoodCycler™ FC-30 soil is also great for growing tomatoes, flowers or other plants. Price: $349 More Information: nofoodwaste. com/products/foodcycler-fc-30
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4. Rolling Pin: Engraved Marijuana Leaf Throwing your next cannabisthemed party is piece of cake with this engraved wooden rolling pin. Create dozens of embossed cookies with fan leaf patterns in a single roll. Put your back into it! The rolling pin is 10 inches by two inches, the perfect size for cooking a few dozen cookies with the cannabis leaf design. It makes a little bit of work go a long way. Its old-fashioned appeal makes it ideal for gifts as well. If you’re a seasoned kitchen professional, this rolling pin works with fondant, crust, marzipan or any dough-like substance. Price: $23.50 More Information: etsy.com/ listing/384434686/rolling-pinengraved-marijuana-leaf
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Matty Matheson continues to make edible m a s t e r p i e c e s , o n a n d o ff t h e s c r e e n By Benjamin M. Adams
C
hef Matty Matheson is
following of nearly half a million followers
undoubtedly among the
on Instagram while becoming one of
most animated personalities
the top-paid chefs in Canada due to his
you’ll ever witness on-
larger-than-life personality. But Matheson
screen. Born and raised
doesn’t care where good food comes
on the rough streets of
from—whether it hails from a hole-in-
Parkdale, Toronto, the
the-wall gas station or from an esteemed
young Canadian bad boy chef grew to
five-star restaurant. His quest for the best
international stardom after partnering with
grub takes him anywhere and everywhere,
a string of wildly successful restaurants.
regardless of the eating establishment’s
From Oddfellows to La Pallete, Le Sélect
social standing. Only the taste matters.
Bistro and Parts & Labour, Matheson became well-rounded in the art of culinary
about what you can find in his first
perfection in a variety of restaurants
cookbook and memoir, Matty Matheson:
spanning multiple cultural backgrounds.
A Cookbook, which is due for release
Through his unstoppable popularity
26
Matheson confided with CULTURE
on Oct. 9, as well as his rise to fame and
on YouTube and on two VICELAND
his thoughts on recreational cannabis
series entitled Dead Set on Life and
legalization happening in Canada on
It’s Suppertime!, he’s amassed a loyal
Oct. 17.
OCTOBER 2018 CultureMagazine.com
a
n
Photo by Aaron Wynia
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You’re about to release your first cookbook. How were these dishes and recipes selected? The book is broken down in a certain way—half of the book is family, and half the book is restaurants. The beginning of the book is about my dad’s parents and my mom’s parents, then my parents and my in-laws. My grandfather had a restaurant in Prince Edward Island, so it’s a lot of maritime food, a lot of seafood, some diner recipes and recipes from my grandmother, like chowchow, mustard pickles and grilled beef tongue. My mom’s grandparents are Acadian, so it’s more like meat-andpotatoes-type stuff, roast and Rappie pie, an Acadian classic dish. Then my parents’ dishes are kind of the stuff that I grew up on. There’s a chicken curry broccoli casserole and mostly other family stuff. My in-laws are Irish and Italian-Canadian, so there’s Italian food and stuff like that. So, that’s the first half of the book—my foundation and where I come from. Then, the second half of the book is all my restaurant stuff. I learned how to cook in French restaurants, so a quarter of the book is recipes from Le Sélect Bistro in Toronto, [Canada,] and it’s been there for like 35 years. The other restaurant is La Palette, which has been around for 15 to 18 years or so. Then we get into Oddfellows, which was my first restaurant that I opened when I was 26. And then Parts & Labour is where 28
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we close it out. It represents my lineage so far, and then I kind of tell my story throughout the book and use these recipes to tell stories about my life. You’ve hosted and produced multiple series on VICELAND. How did you end up connecting with some of the best film production crews in the business? Through friends. It was really a very organic, unplanned kind of thing that happened. When they started doing MUNCHIES, like the very first MUNCHIES with David Chang, I started hitting up my dudes in Canada, because I’ve been friends with them since like the early 2000s, like 2003. VICE used to have stores. One of the stores was across the street from my bistro, so I’ve known Photo by Pat O’Rourke
all the VICE guys at the store. Before, VICE was just about drugs, photographers and sex, and there was never really anything I could contribute. And then when they started to cover food, I was like, “Me, me, me, me, ME!” And then when everyone started talking about VICELAND doing a TV network, they came to me and said, “You want to shoot a TV show?” And I said, “Yeah, let’s go.” We did three seasons of Dead Set on Life. And then I don’t think the world needs more white men traveling the world and trying to identify different cultures. So I said, “Why don’t we just try to do a really fucking crazy cooking show?” And they were down. And then we made It’s Suppertime! And we did 24 episodes of It’s Suppertime!
Hot Turkey Sandwich p. 46
Broccoli-Chicken Cheddar Curry Casserole p. 90
Lamb Dandan Noodles p. 263
Dead Set on Life premiered on VICELAND in 2016. Recently, it received two Canadian Screen Award nominations. What do you think led to its success? I just think that the thing VICE has done really well is give different people an opportunity, people that don’t really fit the mold of people that should be on television. I think that the way that I talk, the way that I
look and the way that I think about things is very different than a lot of people on television. I was up against some of the biggest shows in Canada, unscripted, and all of these award shows are very political. I didn’t win anything, because they gave it to the biggest shows—I think Property Brothers won. But it was funny, because it was Dead Set on Life up against like five home renovation shows. Photos by Quentin Bacon
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Tell us about your new restaurant in the works. It’s going to be the greatest restaurant in Canadian history. I really want to do this restaurant justice and let it speak for itself. I’m going to play this one close to my chest. I’m not talking about it at all. I haven’t said the name of it. I’m just lying to people, straight up. But that’s exciting, right? It is. It’s my first restaurant. I have a backer, obviously, but it’s my restaurant. I own majority. It’s my vision. My execution. I put together
“ c r l a o t b t t a
[ M y f i r s t o o k b o o k ] e p r e s e n t s m y i n e a g e s o f a r , n d t h e n I k i n d f t e l l m y s t o r y h r o u g h o u t t h e o o k a n d u s e h e s e r e c i p e s o t e l l s t o r i e s b o u t m y l i f e . ” the team. I’m very excited to show my country to the world. I just want to get back. For the last four of five years or so, I’ve just been traveling the world a bit. I’ve set up a second career for the last five years. We’ve done Maker Pizza, which has been done really well. I’m really proud of Maker Pizza. But this restaurant is definitely going to be a “Matty restaurant.” It’s going to really show where I’m at. I’m a very different person than I was almost 10 years ago when I opened Parts & Labour. That’s for sure. This restaurant is going to shine light on who the fuck I really am right now.
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Photo by Aaron Wynia
You’re currently one of the highest-paid chefs in Canada. How did your decision to go to culinary school set yourself on the right path in your younger years? I don’t know. Everyone has such a different path. I think going to culinary school helped me a lot. I think what I learned there I couldn’t have learned anywhere else. I really enjoyed it. I still stay in contact with some of the chefs. In high school I didn’t give a fuck. But there, I had to be on time. I had to be shaved every day. I hate being not on time. I hate not showing up prepared for anything. Some of the foundational stuff that cooking school has taught me has stuck with me forever. It will always be ingrained. That part of my makeup is a massive thing. Chef Bevan, Chef McCain, Chef McFadden. All of those dudes used to be a big part of why I am who I am. I definitely cherish the time that we had in cooking school. But other times, I’m like, “Cooking school isn’t for everyone.” And school maybe isn’t for everyone. I dropped out of my school. I got everything that I needed out of it. I didn’t need the piece of paper, but it certainly was a great experience. People trust your instincts when it comes to selecting a fine restaurant establishment. What do you look for in a restaurant? I don’t know—good food? I love so many different kinds of restaurants. I love really fancy restaurants. I love spending a ton of money and eating high quality sushi. I love eating at Waffle House. I love eating at gas stations and getting chicken finger subs. I love the span of food and hospitality. I love going into a place and no one knows who the fuck I am. I just want the food to be tasty.
constantly get recognized everywhere you go because of that international exposure? Not really from TV but more from YouTube. They always say, “I love you from YouTube.” That’s the thing—everyone has the internet. I hate it when people don’t know who I am, but they know that they’ve seen me. I always find that kind of crunchy. People are always like, “Aren’t you that one guy?” I’m like, “Sure, but you don’t even know who I am?” Who gives a fuck? Wouldn’t you find that annoying? Like, if someone comes up and they’re stoked, fine. But I don’t want to tell you who the fuck I am. I’ll be enjoying a coffee. I was just in Copenhagen and some guys came up to me and said, “Hey, aren’t you that guy?” I don’t need to be your buddy. And
c u l i n m e a c o u l a n y w h
I don’t need to take a photo with you. But if you like me, and know who the fuck I actually am, then I will take a photo with you. Do you have any food-related tattoos? No. I keep that separate. I never got tattoos because I’m a chef, I got tattoos because I was a punk kid who hated society, man. People always ask me if I have a knife tattoo. Why the fuck would I have a knife tattooed on me? Do you have like a pen and paper tattooed because you’re a journalist? Do you have a fuckin’ pen and paper tattooed on your forehead? Does a welder have a welder tattooed on their forearm? A lot of chefs do have chef-related tattoos, but culturally, I don’t have any industry tattoos.
“ I t h i n k g o i n g t a r y s c h o o l h e l p e l o t . I t h i n k w h a I l e a r n e d t h e r e d n ’ t h a v e l e a r n e e r e e l s e . I r e a l l e n j o y e d i t .
o d t I d y ”
You’ve appeared on Late Night with Seth Meyers and Last Call with Carson Daly. Do you
Photo by Quentin Bacon
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Front cover photograph copyright © Daniel Ehrenworth
When Canadians cross the border into the states, what do they think is the strangest thing about Americans? Your fear. Your fear of impending doom on your country and that you have to destroy everything to feel safe while all of you guys are basically destroying each other. It’s very similar. Imagine if Canada was as big as the United States. What are you guys,
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like 300 million people? There’s only [36] million in Canada. People ask why we’re so happy. We’re happy up here because we’re not crawling over each other. I think that’s what makes the culture different. When we go into the states I just find it different. I love the United States, though. Americans are American, like they’re extremely proud. We go other places, and people are more reserved.
Recreational cannabis is becoming legalized in Canada on Oct. 17. What is your opinion on Canada embracing the plant? It’s just another thing for people to regulate, control and make money off of. People are going to be high, and they’re going to treat it the same way as alcohol. If you get pulled over, and you’re fuckin’ faded from three blunts, then I’m sure you’re going to get in trouble. I haven’t done a lot of research into it. I definitely don’t smoke weed. It’s just another legalized substance. People are doing it anyways, and I don’t think [legalization] is going to make more people smoke weed. If you want to smoke weed, do it, and if you don’t, then don’t smoke weed. People do drugs. Some people are successful with it and others are not. It depends on the person. What are your plans in the next upcoming several months? What can we expect? My cookbook comes out Oct. 9. We’ll be doing a pretty good American tour. We’re doing a Canadian tour. We’re doing an Australian tour. All that stuff. We’re pretty much booked until Christmas. And then my restaurant will hopefully open in April/May, and that will take up the rest of my year. But everything changes so fast, so who knows? The concrete events include my new restaurant opening in 2019 and my book release. I’ve got a new baby coming, so I’ve had a little bit of family time. This year was pretty chill, but next year will be amazing. c
www.abramsbooks.com/mattymatheson | www.instagram.com/mattymatheson
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Contemporary chefs are crushing the cannabis cooking scene By Madison Ortiz
S
ure, edibles are sweet, but they don’t all have to be sugary desserts. In fact, popular chefs from across the nation are each making an effort to modernize cooking with cannabis, by steering away from the typical pot brownies, focusing on various
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infusion techniques and creating strategic pairings based upon cannabinoid effects and terpene profiles. Responsibly-dosed breakfast, lunch and dinner is served; now we invite you to dig in and elevate your perception of cooking with cannabis. CULTURE caught up with six chefs who are leading the way in the cannabis food space.
Chef Ricky Flickenger
Chef Jessica Catalano
Author of Cannabis & the Art of Infusion, Ricky Flickenger of Washington is a self-made chef, with a degree in Psychology. Formerly working with teenagers who were overcoming eating disorders, Flickenger turned his lifelong passion for food into a career. About seven years ago, with experience working in restaurants and bakeries under his belt, he began to teach people how to cook. Fast forward to November 2012, Washington (alongside Colorado) became one of the first two states to legalize cannabis recreationally via Initiative 502. Flickenger found that he personally enjoys medicating with low-dose edibles in the evening to help alleviate high anxiety, panic attacks and sleeplessness. Early on, Flickenger noticed some unfavorable details regarding food quality and inconsistency with the dosage of some cannabis edibles. “When I started buying edibles, things were mostly sweet; they didn’t seem to be as concerned about quality as just [offering] a vehicle for the THC to get inside of you.” Additionally, Flickenger struggled to understand labels, which were declaring the same milligrams of THC dosage in products, yet presenting drastically different effects. Determined to help others implement exact dosage, he has been teaching a 15-minute method to readers of his elevated cookbook, with an end result infusion that barely changes color and has little-to-no cannabis flavor. “I try to show people [they can] make virtually any dish into edibles,” he said. Flickenger also offers a mobile chef service in which he goes to a client’s home, prepared with all ingredients and equipment needed, and he teaches them how to cook (with and without cannabis). To widen his audience and make this information more accessible, Flickenger sells interactive recipes that are available on his Patreon page. Patreon recipes are currently not cannabis-based, due to unclear regulations regarding the legalities of doing so on that platform, but he insists all his recipes can be easily infused using the methods he describes in his book.
Chef Jessica Catalano was one of the first chefs in the world to pioneer strain-specific cannabis cuisine. She authored a book, The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine, which pairs every recipe with strains chosen for their complementary benefit to the dish. “When it comes to cannabis there’s all different flavors and terpene profiles [...] associated with strains and phenotypes. I started a blog [with] free recipes, and within four months it was such a hit that I got offered a book deal.” Catalano has always been interested in cooking and had a strong desire to go to culinary school, but in pursuit of a career with more financial stability, she began her professional journey in Buffalo, New York, where she went to school for clinical psychology. At 23, Catalano went to Colorado and got her EMTS certificate working in a detox unit, and shortly after enrolled into culinary school. Now working as a chef for private dinners and events, Catalano loves cooking in accordance to the seasons, in addition to “ethnic recipes with cultural significance.” Catalano described a recipe for a Vietnamese dish, Lemon Kush Spring Rolls. “The terpene profile from that strain really enhances the flavor profile of all the fresh vegetables,” she said. Checked off her bucket list in 2015, Catalano cooked for Snoop Dogg at an exclusive party for the 2015 X Games in Aspen, Colorado. Today, she’s living in the suburbs of Seattle, Washington, raising her three-year-old daughter, Mary Jane, and working on her own time for public and private events. Catalano hopes that her work will help change the misconception that “cannabis tastes disgusting.” “If done in a proper way, [...] it really can be a wonderful thing to cook with, just like we cook with basil, oregano or rosemary.”
mortarnp.com
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Chef Nathan Santana
Chef Nathan Santana hosts seven-course, highend cannabis infused dinners, pop-up style, via his company “Cultured: Create & Destroy.” Experimenting in his home kitchen since childhood, Santana dreamed of culinary school. After working on the line, he moved to Los Angeles, California in 2014 at age 20 to pursue this dream, ultimately obtaining his master’s degree. Experiencing the overdose of his best friend via painkillers, Santana strongly prefers to consume cannabis to alleviate his pains associated with a snowboarding injury, which also helps him sleep. Recognizing an opportunity within the cannabis food scene to “get more gastronomic with it,” Santana and his partner Botafarm Genetics aim to change perspectives with their pop-up dinners. “It’s not just about getting high; it’s about the food too, and it’s about utilizing the herb for flavor. [...] It’s more about enjoying the experience and conversing about it,” Santana said. Santana pairs his partner’s genetics, grown specifically for flavor and scent, with his food in every way imaginable—crumble butters, pasta dough infused with THC oil, and even shaved cannabis on top of the food. “[Cannabis is] so flavorful. If you work with it correctly, there’s so much flavor that comes out of it.” In addition to his pop-up dining events, Santana is the executive sous chef (Chef de Cuisine) at The Wallace in Los Angeles, California. Santana and his partner’s goal is to turn their business into a Michelin-star restaurant that utilizes cannabis in a variety of different ways. instagram.com/chef_nate_santana 36
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Chef Daniella Davis Chef Daniella Davis is owner and executive private chef of Dine in with Daniella, where she caters cannabis pop-up events, in addition to offering one-of-akind private chef services in Southern California and New York. Cooking since age five, Davis has been a chef on the rise for the last seven years. An avid cannabis consumer and sickle cell warrior, Davis made an important decision to steer away from opioid pain medication. She dabbled with making edibles for personal consumption, until March of this year, when she launched the first of her bi-monthly pop-up events, themed Cocktails and Cannabis, which was extremely successful. “I’m doing different themes every event so people can see the versatility (of cannabis), it’s not just strictly limited to desserts,” Davis shared. Her great reputation as a chef of non-cannabis-infused foods has contributed to the phenomenal attendance she’s received at each event, in addition to her reach amongst her peers in the cannabis community; among her guests were cancer patients, epilepsy warriors and peers from her sickle
“I’m doing different themes every event so p e o p l e c a n s e e t h e v e r s at i l i t y ( o f c a n n a b i s ) , i t ’ s n o t j u s t s t r i c t ly l i m i t e d t o d e s s e r t s . ” cell support group. Her second pop-up in May had a Brunch theme, which included a CBD cocktail bar along with an array of foods and condiments, each uniquely infused with a low dose of medical grade cannabis oils, butters and terpenes. In addition to a BBQ-themed pop-up back in August, she’s hosted 15 private dinners since March, catering to the medical cannabis community. Davis prefers to be interactive with her clients, inquiring their individual needs and, if they desire, walks them through the recipe from start to finish, sharing information on strains and dosage, alongside cooking technique. chefdaniella.com
Chef Alecia Winters
Chef Brandon Allen
Chef Alecia Winters of Michigan is the owner of Pretty in Pink Edibles, has been featured as a cannabis chef in Forbes and placed in the top 19 home cooks in America on season 9 of MasterChef. As a young single mom, Winters ensured that her son had a healthy balanced diet, learning new techniques from cooking shows and tutorials. Her relationship with cannabis started at 18, when she started smoking to alleviate anxiety and panic attacks, but became more pro-cannabis when family member reached out seeking help getting off opioids. “It really opened my eyes; I did a lot more research,” she said. With experience being criticized by loved ones for being a cannabis consumer and promoter, she wants to help alleviate this feeling for other moms. “There shouldn’t be a shameful feeling when it comes to wanting to naturally treat your depression or anxiety.” Winters aims to open an infusion kitchen where she plans to teach others how easy it is to prepare infused food. The ultimate goal in her future infusion kitchen is to teach people how to incorporate cannabis cooking in to their daily lives based upon their dietary restrictions. A simple recipe Winters recommends is CannaMilk; she infuses it with a strain that has stimulating effects and then adds it to her morning coffee. Although Winters’ conversations regarding cannabis were not aired in “There shouldn’t season 9 of MasterChef, be a shameful likely as that storyline was clashing with her feeling when it persona as a daycare owner, she hopes to comes to wanting nail her audition and t o n at u r a l ly t r e at return next season, utilizing the cannabis your depression or storyline more appropriately. a n x i e t y. ”
Chef Brandon Allen of San Diego, California is a professionally trained chef specializing in paleo and ketogenic cuisine and is director of R&D at the Trichome Institute. Allen suffered from a back injury shortly after culinary school and went in search of a holistic approach to healing. He made a drastic shift from a vegan to a ketogenic lifestyle and reintroduced cannabis as medicine, via microdosing with edibles. With his new diet in mind, he wanted to learn how to make his own edibles, which led to a desire to understand how to pick the best ingredients, which included cannabis. Allen began doing online research about how to determine quality of cannabis and stumbled upon the Trichome Institute, where he was eventually received certification in an interpening course; yet his thirst for more led him to regularly read medical journals. Allen began sharing social media content in March 2017 and within a month he was tagged in a post that led to him becoming the first-ever “High Times Top Cannabis Chef.” Allen has invented the phrase “consumption determines function” to summarize the science behind his thought process. “I try to make sure that the things I’m serving others and myself are going to provoke the function that I want. Food and cannabis have a synergy and they can be true “ I t r y t o m a k e s u r e t h at medicine together.” Allen feels that it’s important for the things I’m serving cannabis chefs to pursue others and myself are understanding of the science going to provoke the behind effects of individual f u n c t i o n t h at I w a n t. cannabinoids and terpenes when digested versus when Food and cannabis have a inhaled, allowing them to be synergy and they can be scientifically accurate with true medicine together.” their pairings. c chefbrandonallen.com CultureMagazine.com
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Reliable Recipes
B a k e a n d c r e at e w i t h t h e s e n e w cannabis cookbooks By Kiara Manns
P
to conduct more scientific
culinary shows. For the chefs at
research on the plant’s
home who are thinking of diving
rogressive legislative
capabilities, legislation also
into the kitchen with cannabis,
moves for cannabis
brings curiosity and creativity
there are more than a few
lead to positive
to cannabis products. Edibles
cookbooks to provide guidance
changes for people
have long since existed as both
along the way. From desserts
both within and
a recreational and medicinal
and drinks to full course meals,
outside of the
method of consumption. Popular
these latest publications
cannabis community. Along
streaming service Netflix and the
can help perfect and create
with access to broader medical
VICELAND network now offer
delicious edibles to “wow” any
treatment and the ability
different versions of cannabis
dinner guest.
Edibles: Small Bites for the Modern Cannabis Kitchen
Bong Appétit: Mastering the Art of Cooking with Weed
Author: Stephanie Hua
Author: Editors of MUNCHIES
Edibles: Small Bites for the Modern Cannabis Kitchen offers snacks on top of snacks for readers with a sweet tooth. This collection of bite-sized desserts promises to go, “boldly beyond pot brownies” by delivering low-dose treats in a variety of ways. Author and creator, Stephanie Hua, also is the founder of Mellows™, gourmet cannabis-infused marshmallows. With the collaboration of Coreen Carroll, the two embarked on the mission to whip up recipes for every skill level. Veterans of the culinary art and newbies to the kitchen can enjoy desserts that are quick to make or have a go at recipes that require more attention to detail. Within the pages of Small Bites readers will find recipes to Spiced Superfood Truffles, Strawberry Jam Pavlovas and many more flavorful creations. Hua incorporates either cannabutter or oils in each recipe, providing thorough descriptions on dosage and portioning information. Small Bites for the Modern Cannabis Kitchen hits shelves Nov. 6, giving you just enough time to practice a few recipes to impress guests for the Thanksgiving holiday. 38
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Based on the popular VICELAND television show of the same name, Bong Appétit: Mastering the Art of Cooking with Weed packs in flavorful dishes to showcase the complexity and art involved in creating cannabis-infused foods. Fans of the VICELAND series will be happy to know they can now bring the adventurous nature of the show to the counters of their own kitchen. Readers can expect to shift their own cooking skills into high-gear with the 65 different recipes ranging from cocktails to entrées. The creators of the Bong Appétit cookbook also take the time to break down the science of infusing cannabis into various ingredients such as oils, butters and even alcohol! The cookbook pulls for the expertise and knowledge of Bong Appétit hosts Vanessa Lavorato and Ry Prichard, as well as Elise McDonough, a specialist in the art of edibles.
Marijuana Stoner Chef Cookbook: A Beginners Guide to Simple, Easy and Healthy Cannabis Recipes
The Perfect Marijuana Recipes Guide: Active Ingredient in Weed Author: Perry Anderson
Author: Rina S. Gritton Rina S. Gritton promises to supply recipes with the reader’s health in mind. Marijuana Stoner Chef Cookbook: A Beginners Guide to Simple, Easy and Healthy Cannabis Recipes walks through the processes of preparing infused teas, coffees and cocktails, along with a handful of meals and snacks. “There is something for every occasion in this book. The recipes are quite easy to follow,” Gritton shares in the opening pages. The book works as a userfriendly guide to set the foundational building blocks for navigating the kitchen with cannabis. Along with teaching how to craft edible cuisines, Marijuana Stoner Chef Cookbook gives at-home chefs an understanding of what cannabis is, how to better one’s health by consuming it and the best methods to cook with it! At the completion of a few recipes, anyone who may have had hesitations about cannabis-infused cooking will find themselves more comfortable and confident in their cooking skills.
Let’s Get High. 25 Awesome Cannabis Recipes to Try A u t h o r : K a r e n R ay Author Karen Ray has several cookbooks on the market that cover all types of dining from meal preps to appetizers. Her latest project, Let’s Get High. 25 Awesome Cannabis Recipes to Try takes on cannabis-infused meals to celebrate the rise in popularity of the plant’s presence in the kitchen. “The purpose of the book is to show creativity and effectiveness within the art of cooking cannabisinfused foods,” Ray explains at the start of the book. The breakfast section of the book is packed with waffles, muffins, bacon and more with many of the preparation times taking 20 minutes or less. Ray’s main dishes range from soup to chicken wings, but the bulk of her 25-recipe-book consists of tasty snacks and delectable desserts. Those looking for a healthier snack option might consider her spin on a cannabis-infused salad, while others craving something sweet might consider the Banacannasplit Delight. The quick and simple cookbook will match perfectly for those hoping to create big tastes without a lot of the headache.
In its introduction, The Perfect Marijuana Recipes Guide offers a rundown on medical cannabis for those who may be unfamiliar with its benefits along with several conditions that often are treated with cannabis. The beginnerfriendly book encourages first-timers and eases the reader into preparing several dishes. “This cookbook was designed to help individuals like yourself learn how to effectively mix great good with high quality marijuana,” the opening paragraph states. The step-by-step guide helps lay the groundwork for key terms and common ingredients involved with making edibles. Readers can find several main dish recipes along with instructions for drinks, snacks and cannabutter. Written by Perry Anderson, The Perfect Marijuana Recipes Guide is the perfect entrance into the world of cannabis-infused cuisine.
The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for the Sweet and Savory Author: Cheri Sicard Cheri Sicard serves readers more than the average cooking guide by providing information on the history of medical cannabis, a dosing guide, special equipment, safety and 60 cannabis-infused recipes. The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for the Sweet and Savory covers a wide range of meals with potency levels available for each and every recipe. Sicard hits every mark on the menu with categories on staple items for cannabis cooking, breakfast, soups and salads, main entrées, snacks and desserts. Anyone looking for a diverse collection of foods to prepare should look no further than The Easy Cannabis Cookbook. Learn how to craft cannabis vinaigrette, cannabis syrup, caramel dip, shrimp creole, chicken curry and so much more. Take a peek at the cannabis timeline that appears at the bottom of the pages for a quick history lesson while perfecting your culinary skills. Many of the recipes also include tips and tricks for easier preparation and storing methods. c CultureMagazine.com
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Catch Chong the Nomad Live! Oct. 5 at The Crocodile in Seattle Oct. 11 at Nectar Lounge in Seattle
Smoker-friendly Soundscapes Chong the Nomad’s “bedroom grooves” are the perfect soundtrack for the lifted life By Emily Manke
I
t’s a rare artist who can make tracks to chill to and dance to at the same time. Chong the Nomad, whose real name is Alda Agustiano, manages
to pull it off. Chong the Nomad started her journey in music production at the young age of 14 and mastered her musical prowess
“If I’m having trouble with a particular sound [cannabis] can help me ta k e s t e p s backward and approach it from new perspectives.”
at Seattle’s Cornish College of the Arts, where she studied classical music composition. This blend of classical music savviness, with beat production expertise, led to Chong the Nomad’s unique sound, which she describes as “bedroom grooves.” The sound blends satisfyingly simple melodies with bouncy, lo-fi inspired beats. The result is music that is absolutely perfect to listen to when you’re consuming cannabis. A perfect example of this sound is Chong the Nomad’s latest single “Ghosts in the Shower.” Now that festival season is over, and her newest track is out, CULTURE and Chong the Nomad had a chance to catch up and find out where she comes
Are you from Seattle originally? If so, what part? I grew up in Kent, Washington, about 25 minutes away from Seattle. Moved around in my teen years but eventually settled in Seattle for school. What are your musical roots―which musical artists inspired you to be the artist you are today? I’ve always liked to tell people that my mother taught me how to sing, while my dad taught me how to listen. I grew up singing hymns at my church next to my mom and would listen to gospel albums on long road trips. My dad would listen to Michael Jackson and Stevie Wonder, who would turn into big influences in my work today. “Overjoyed” by Stevie Wonder was the song that inspired to me to start writing when I was in middle school. Does cannabis play a role in your music or musical process at all? If so, how? Yes, it does. Depends on what type of day it is. Cannabis helps me flesh my ideas out clearer and pay more attention to fine details in my work. If I’m having trouble with a particular sound, it can help me take steps backward and approach it from new perspectives. I came
up with my last single, “Ghosts in the Shower” while I was high in my bathroom. Eventually, I like to tackle my projects without weed and see what I can come up with in that mindset. All about new perspective. Is there a record or song you like to listen to, when you’re consuming cannabis? Oh wow. I actually have a super recent answer to this! I traveled to the San Juan Islands earlier this summer with my roommate to visit an old friend. It was a bit of a trip since neither of us had cars, but we made it work and had a kickass time. It felt like summer truly began. Our friend offered to drive us back to the ferry, and we gladly accepted. Before we left, we had a lovely meal and smoked [together]. My roommate took shotgun, and I sat in the back and decided to listen to music. The newest Sophie album, Oil of Every Pearl’s UnInsides, was released earlier that week. I went through the whole thing on that drive that afternoon completely awestruck with how incredible it was. The album made me feel so excited for the future of music, that there was a producer that succeeded in making electronic music that was truly her own, with how sonically weird and provocative her sound was. I’ve never heard anything like it. I love thinking about that day. c
from, what inspires her and of course, the role cannabis plays in her music. 40
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soundcloud.com/chongsongs
GROWING CULTURE
U r b an Farm E x perimen t C on t inue d By Ed Rosenthal
I
t’s now Sept. 12, and we’re revisiting the Californian urban farm from last month’s column. The plants were placed outdoors during the last 10 days of July. It took a long time, because there are more than 2,800 irrigated containers that are 20-gallon soft pots. When the plants were first set they looked forlorn. They had some leaf die-back, and then they got sunburned because the leaves of the indoor plants were affected by the UV light when they were exposed. They bleached a bit, curled a little and looked sad. Soon after placement, however, they started to look better. New growth, that is, the branches and leaves, have a fine field-green color and are far larger than indoor foliage. Now, six weeks later, the plants have grown considerably and have just been allowed to flower. To keep the plants upright and give all the branches exposure to the sun, they have been woven into a six-inch square plastic netting. Normally these plants would have been tipped into flowering by the longer nights in mid-August. To keep the planters growing vegetatively, a caretaker slowly walked a 400-watt HPS lamp slowly down the rows each night near midnight. Another HPS light mounted on a rolling cart also supplied
The field is about an acre and holds about 2,800 20-gallon containers.
Agricultural netting was installed on each row. It is held together using an improvised “W” method of attached 8’ long bamboo poles. Plant stem and branches are woven through the plastic so no tying is required.
dark-breaking light. Breaking the dark period halfway through the night resets the countdown so the plants never receive the 10 to 11 hours of uninterrupted darkness they require each night to start flowering. Night lighting was stopped on Sept. 7, so the plants should ripen between the last week of October and the first week of November. Several rows of plants were not treated with flashed light. They started flowering in mid-August and have another four or five weeks until ripening. They are considerably smaller than the treated plants. However, they have tight premium buds that will definitely ripen before bad weather typically sets in. The next step is to prepare for harvesting and processing. We anticipate a minimum of about half a pound per plant, so preparations must be made for processing. We plan to clip the buds off the plants while they are sill in the field and then hang them to dry. Everything is still in the planning stage because there are several options: Hang the whole plants. Process when dry. Hang the branches with buds to dry. Then de-stem the buds and manicure them using auto machines. Clip the plants and run them through a debudder machine. Clip the buds or use debudding equipment and manicure the buds using a roller machine. Then place them in trays to dry. Cut the buds from the plants in the field. Then slice the stems off the plants using power equipment. Then run the branches through de-budding machines to gather the leaves. Dry or freeze the leaves for further processing. c
This plant is in about the first week of flowering. It is slowing vegetative growth in favor of reproduction.
Close-up of bud. The plant is starting to rapidly produce stigmas, the white pollen catchers.
T I P S OF TH E M ONTH Get ready for harvest. Make sure that you have the tools you will be using to cut, clip and manicure your harvest.
If you have the time and energy, cut each bud as it matures. If only part of a bud has matured, cut that portion, leaving the rest to ripen.
Outfit your grow space for drying. Items you might need include an oscillating fan, dehumidifier, heater or air conditioner to keep the space regulated at 70-75 degrees. Place trays and racks of strung string to hold the bounty.
Once the buds are sufficiently dry, package them in glass, metal or hard plastic. If the buds sweat, forming condensation in the container, they are too wet and should be dried more by opening the package or re-hanging.
Store with a 55 percent humidity pack and place in refrigerator. For long-term storage, place in freezer.
Plant flowering for three weeks. The plant is placing all its energy into the flowers.
Close-up of bud. The small nugs are very tight.
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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Instructions:
Makes about
3
D e l i g h t f u l ly S w e e t
dozen
K e e p y o u r f a l l c e l e b r at i o n s c l a s s y with infused candy recipes
H
alloween can be a magical time of year for children, but being an adult has its own perks, such as developing a taste for higher quality desserts. Instead of trickor-treating for store-bought, lowquality generic candies, try treating yourself and other adults to high-end,
homemade candies that are expertly infused with cannabis. From the smoothest chocolate to salted caramel, these are the flavors that are worth experiencing this holiday. As always, be sure to store these homemade edibles safely and away from children and those who are under 21.
C h o c o l at e y P e a n u t Butter Truffles
Ingredients: 1 cup smooth peanut butter 1 cup crunchy peanut butter 1 1/4 cups confectioners’ sugar 2 tablespoons unsalted cannabutter 1 teaspoon pure vanilla extract 2 cups semisweet chocolate chips Cinnamon (optional)
1. In a bowl, combine the peanut butter, sugar, unsalted cannabutter and vanilla extract. Mix on low until all ingredients are blended smoothly. 2. Line a baking sheet with parchment paper. Using a tablespoon, portion out mixture to the size of a walnut, about two inches in diameter. Use your hands to roll each portion into a ball. Place the balls onto the parchment paper and refrigerate for 45-60 minutes, or until balls are firm. 3. Simmer water in a saucepan, and place a glass bowl on top of saucepan. Be sure the water does not touch the bowl. Using this double-boiling method, add your chocolate to the bowl, and stir it while it melts. 4. Once the chocolate is fully melted, place a peanut butter ball into the bowl, and coat it thoroughly with chocolate. Let the excess chocolate drip back into the bowl. Place ball onto to the parchment paper, and repeat this process, one by one, until all truffles are coated in chocolate. 5. Take leftover chocolate and carefully pour line designs over the truffle balls. You can also add cinnamon, chopped nuts, sprinkles or other decorations before the chocolate hardens. 6. Refrigerate for 30 minutes, and store in an airtight container. Keep refrigerated.
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Instructions: Makes about
6
dozen
1. Line a baking dish with parchment paper, and coat with nonstick cooking spray. 2. In a large pot, combine the white and brown sugars, corn syrup, heavy cream, unsalted butter and cannabutter. Set the oven at medium heat, and stir mixture together on the stove until fully melted. Place candy thermometer on the side of the pot and into the mixture, but not touching the bottom of the pot. 3. Once the mixture is boiling, lower the heat to medium-low and bring the candy to 250°F. This can take up to an hour. You can stir the mixture every so often, and be sure to keep an eye on the temperature.
S a lt e d C a r a m e l s Ingredients:
1 cup unsalted butter, cut into cubes
2 cups granulated sugar
2 tablespoons cannabutter
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup light corn syrup
2 tablespoons coarse sea salt
2 cups heavy cream
Nonstick cooking spray
4. Remove mixture from heat once it’s at 250°F, and stir in the vanilla extract. Carefully pour the mixture into your lined baking dish. 5. Cool at room temperature for 20 minutes. Sprinkle with coarse salt. Cool at room temperature overnight. 6. The following day, cut the caramels into rectangles, and store in an airtight container.
Candied Almonds Ingredients:
1 tablespoon cannabis sugar
1/2 cup water
1 teaspoon cinnamon
1 cup brown sugar
2 cups whole raw almonds
1/2 cup granulated sugar
1 cup raw pecans, chopped
Instructions: Makes about
2 cups
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1. Line a baking sheet with parchment paper. 2. Combine water, brown sugar, granulated sugar, cannabis sugar and cinnamon in a saucepan. On the stove, bring the mixture to a boil over medium heat.
OCTOBER 2018 CultureMagazine.com
3. Add the almonds and chopped pecans to the mixture until the mixture turns into a syrup. Once all the water has evaporated, pour the almond mixture onto lined baking sheet. 4. Separate almonds evenly using a fork. Cool at room temperature for 15 minutes, and store in an airtight container.
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