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inside
contents 11.2017
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Street Slinging Splendor
Celebrity Chef Roy Choi has a passion for cooking, supporting his local community and cannabis edibles. O n t h e C OVER :
John Gilhooley
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feature 34
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The Golden Ticket These artisan chocolatiers prove that nothing beats well-crafted chocolate—especially when it has been expertly infused with cannabis.
departments
news 10 News Nuggets 11 By the Numbers 12 Local News 14 Legal Corner reviews 18 Strain, Edible & Concentrate Reviews 22 Cool Stuff 26 Entertainment Reviews in every issue
08 Letter from the Editor
38 Growing Culture 40 Profile in Courage 42 Recipes 44 News of the Weird
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Online Exclusive! d State-by-State Edible Laws Breakdown d Infusing Cocktails With Cannabis
V o l 9 Iss U E 5
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Editor-In-Chief Jamie Solis associate Editor Ashley Bennett Editorial coordinator Benjamin Adams Editorial Contributors Matthew Abel, Sheryll Alexander, Jasen T. Davis, Alex Distefano, Keira Fae, Natasha Guimond, Addison Herron-Wheeler, Pamela Jayne, M. Jay, Heather Johnson, Emily Manke, Meital Manzuri, Madison Ortiz, Denise Pollicella, R. Scott Rappold, Paul Rogers, Ed Rosenthal, Kimberly Simms, Lanny Swerdlow, Simon Weedn, Laurie Wolf, Photographers Kristen Angelo, Steve Baker, Kristopher Christensen, John Gilhooley, Joel Meaders, Tonya Perme, Josué Rivas, Mike Rosati, Eric Stoner Art Director Steven Myrdahl production manager Michelle Aguirre Graphic Designers Payden Cobern, Nathan Hernandez sales director Joe Larson Account Executives Jon Bookatz, Alex Brizicky, Molly Clark, Eric Bulls, Kim Cook, Chantal Jura, Monte Lee, Lee Moran, Casey Roel, Garry Stalling, Ryan Tripp, Shayne Williams, Vic Zaragoza general Manager Iris Norsworthy office manager Mikayla Aquilar digital content manager David Edmundson Interns Sophia Rybicki, Tyler Shultz Distribution Manager Cruz Bobadilla Publisher David Comden
Culture® Magazine is published every month and distributes magazines at over 500 locations throughout San Diego. No articles, illustrations, photographs, or other matter within may be reproduced without written permission. Culture® Magazine is a registered trademark. All rights reserved. 2175 Sampson Ave. | Ste. 118 Corona | California | 92879 Phone/Fax 888.694.2046 www.CultureMagazine.com CULTURE® Magazine is printed using post-recycled paper.
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/freeculturemag
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L ETTER
F ROM
THE
E D I TOR
Ambrosial Ambitions
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he green waves of change have been passing over the cannabis industry for decades. The evidence is everywhere you look. From high-end chocolatiers crafting infused truffles that look more like works of art than edibles, to cannabis companies selling a monumental number of infused edibles each week—we’ve come a long way from the days of greenflaked cannabutter being the only option for using cannabis in food. It’s for that reason that CULTURE dedicates an entire issue of our monthly magazine to cannabis edibles each year. After all, like cannabis, food is one thing that we can’t live without. It nourishes our bodies, entertains our taste buds, and it gives us reason to gather around with our loved ones for meals and our favorite food holiday of Thanksgiving. The quality of edibles, as well as their packaging, has soared in recent years, and the safety surrounding these tasty treats has also increased. Recreational states remain dedicated to including warnings and packaging that will keep edibles out of the hands of children. Our industry also continues to evolve in requiring edibles that are tested for contaminants and that have consistent dosing as well. Like our cover celebrity Chef Roy Choi says in his interview, eating edibles has been notoriously known to be like a game of “Russian Roulette.” But, luckily, the industry is changing that. The cannabis industry welcomed acclaimed chef, restaurateur and the originator of the modern-day food truck craze, Roy Choi, with open arms when he first shared his love for cannabis many years ago. Choi continues to wear his cannabis advocacy on his sleeve—he even named one of his restaurants POT, and it was not a coincidence. The menu features an image of 8
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an elderly woman smoking a joint. In the CULTURE family, food is tied to celebration, and it’s an honor to celebrate our annual Edibles Issue with you all as we continue to ride these waves of change into the future. Take this time to enjoy some delicious edibles while flipping through these pages, and always remember—titrate responsibly. c Cheers!
Jamie Solis Editor-in-Chief
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NEWS
nuggetS
Imperial Beach Delves into Cannabis Regulation Thanks to recent positive steps, the Imperial Beach City Council meeting on October 4 revolved around cannabis reform. Last July, the Citizens Initiative was submitted to the city council, which would allow for retail cannabis locations, lounges and manufacturing in industrial zones on Palm Avenue and Seacoast Drive. “There are standard
ordinances for each community,” Assistant City Manager Steve Dush stated. “No two are the same. We pulled out regulations from Colorado . . . In Imperial Beach we have two commercial zones, I-75 and Seacoast Drive. We have put together preliminary maps with areas where it would not be eligible [schools and places where people congregate].” The ballot initiative could appear on the ballot in a regular election or a special election and would cost the city between $250,000 and $350,000. The Association of Cannabis Professionals submitted the initiative and chose Imperial Beach due to the city’s high level of support for Proposition 64.
Study Reveals CBD Reduces Seizures in Those Suffering From Tuberous Sclerosis Complex Cannabidiol (CBD) products including Real Scientific Hemp Oil-X™ (RSHO-X) can reduce seizures in individuals who suffer from tuberous sclerosis complex, according to a new study from neurologist Dr. Carlos G. AguirreVelazquez. RSHO-X is THC-free and is made by San Diego-based Medical Marijuana, Inc. and its subsidiary HempMeds Mexico. Sixty percent of study participants reported a clinically significant (80 to 100 percent) drop in seizures,
Canada to Allow Edibles Beginning July 2019 Canada’s Standing Committee on Health passed amendments to Bill C-45 on October 3 including an amendment that adds the language “edibles containing cannabis.” Although edibles were originally banned in Canada’s proposed recreational cannabis plan, lawmakers have changed their minds. Lawmakers argued that they are not alarmed by the dangers of edibles. “There is no reason whatsoever to go slow on this, 10
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reaffirming that medical cannabis is effective in reducing seizures. “Each time new study results are published showing the positive effects of CBD on a new indication is a victory for showcasing the therapeutic benefits of CBD and people around the world suffering from a multitude of debilitating conditions,” said Dr. Stuart Titus, CEO of Medical Marijuana Inc. stated. RSHO-X, the company states, is the first medical cannabis product to be approved in Brazil, Mexico, Paraguay and Puerto Rico.
because there’s nothing that we’re going to be learning in the next year about these products that we don’t know now,” Don Davies, a member of parliament, stated. “While we wait 12 months, Canadians are still going to be getting edibles, but they’re going to be getting it from sources that are completely unregulated.” The edibles market is expected to be lucrative, considering a recent Ipsos poll that indicates three out of 10 Canadians said they would try edibles when they become available.
The estimated number of patients who loyally buy their cannabis medicine from A Green Alternative in San Diego:
10,000 (Source: Fox 5 San Diego)
The number of final votes cast by the San Diego City Council, out of nine, that were in favor of legalizing cannabis cultivation and manufacturing in the city: (Source: Los Angeles Times)
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The number of people who comprise an Encinitas-based subcommittee (approved by the city council) dedicated to discussing whether the council should pass an ordinance to allow cannabis cultivation within city limits: (Source: The Coast News)
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The estimated amount of money, in millions of dollars, that Californians spent on cannabis between April and June 2017: (Source: Petaluma Argus-Courier)
The percentage of Canadians who said in a study that they will consume edible cannabis products once cannabis becomes legal: (Source: Global News)
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681
The estimated number of people who have been issued a medical cannabis card in Illinois:
25,000
(Source: Chicago Tribune)
The estimated amount of money, in thousands of dollars, that Hawaii’s only two operating dispensaries collected in combined cannabis sales revenue during the first month of business: (Source: Pacific Business News)
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Cannafest
WHEN: Fri, Nov. 10-Sun, Nov. 12 WHERE: Prague Exhibition Grounds, Výstavište 67, 170 90 Praha 7, Prague, Czech Republic WEBSITE: www.cannafest.com/en/
The eighth annual Cannafest is returning to Prague in the Czech Republic once more. There will be panel discussions on topics such as botany, history, cultivation and cannabis in the arts. In addition to these panels, vendors will also be in attendance to show off various hemp products, including cosmetics, clothing items as well as food that attendees can sample and purchase. Institutions that fight for legalization and the consumption of cannabis will also be present at the
event, along with media that is focused on raising awareness about the plant. There’s also quite a lot to experience at night, including afterparties and a vape lounge that will allow vaporizing of herbs. Attendees may choose to relax in the reading room or find entertainment in the cinema room. Overall, with 250 exhibitors from over 25 different countries, Cannafest proves that the cannabis industry is continuing to grow and flourish. (Tyler Shultz) CultureMagazine.com
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NEWS
LOCAL
“The ordinance before us is a logical and responsible addition so that we can regulate these facilities.”
Defining Decision San Diego officially legalizes and regulates cannabis supply chain By Pamela Jayne
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n Tuesday, October 3, San Diego officially became the third city in the county to legalize a local supply chain for cannabis products, joining La Mesa and Lemon Grove in an effort to keep jobs and tax money in their respective cities, rather than relying on cultivation and manufacturing operations in other areas of the state to provide cannabis and cannabis products Before approving the legislation, city council members cited job growth, economic benefits and improved safety of locally grown cannabis as reasons for their 6-3 vote. Additionally, they hope to prevent the black market from thriving due to an unregulated industry. In a major win for the cannabis community, there will be a citywide cap of 40 cultivation and manufacturing facilities, rather than the proposed two per each council district, which would have only allowed for 18 in total. Councilmember Mark Kersey was the sole republican to vote in favor, saying, “The ordinance before us is a logical and responsible addition so that we can regulate these facilities.” He also said that his focus was on implementing the will of the voters in the safest way possible, while minimizing the impact on communities. The council first gave its approval on September 11, but did not address the issue of odor control, which
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was added to the legislation on October 3 at the urging of Councilmember David Alvarez. The addition was carefully written to avoid conflicting with state laws that do not regulate odor. Rather than implementing citywide public nuisance legislation, city council will instead include in each operating permit for cannabis cultivation and production facilities the requirement that, “The facility shall provide a sufficient odor absorbing ventilation and exhaust system capable of eliminating excessive or offensive odors causing discomfort or annoyance to any reasonable person of normal sensitivities standing outside of the structural envelope of the permitted facility.” This is the final link in the local supply chain, as the city of San Diego legalized the sale of medical cannabis in 2014. It was already decided earlier this year that those who have licenses to provide medical cannabis would be permitted to extend sales to recreational consumers when state law, Proposition 64, takes full effect in January. So far, 17 cannabis dispensaries have been approved by the city, with 11 being currently in operation. Vocal cannabis opponent and city Councilmember Lorie Zapf complained that there was not enough public input, despite having read directly from printouts provided to her by an anti-cannabis group during the September session. Her claims that, “There was no community outreach, no community groups involved. The public was left out of this,” are completely unfounded and were called into question by City Planning Director, Jeff Murphy, who said that there was enormous amounts of community input gathered at public hearings when the city first legalized cannabis dispensaries. Mayor Kevin Faulconer could possibly veto the legislation, but it appears to be unlikely, as the six necessary votes it would take to override that veto are already in place. c
San Diego Ramen Festival From the hungriest of college students to longtime soup fanatics, everyone loves ramen during the winter. Fortunately, all of those local ramen lovers can satisfy their cravings at the second annual San Diego Ramen Festival, where 10 of the region’s local ramen vendors (representing a variety of chefs and restaurants) will be giving out 12-ounce samples of various ramen choices. After filling up on ramen, guests are invited to unwind and relax in the “Meditation Room,” which also serves sake and beer. The event features live musical and dance performances, a beer garden and a ramen eating contest to check out in between ramen samples. The San Diego Ramen Festival brings food, fun and entertainment together to celebrate one of Japan’s culinary classics. (Tyler Shultz) WHEN: Thurs, Nov. 16 WHERE: Port Pavilion on Broadway Pier, 1000 N Harbor Dr., San Diego WEBSITE: www. sdramenfest.com
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NEWS
LEGAL CORNER
The Ne x t Step New “temporary licenses” complicate California’s up-and-coming recreational industry By Kimberly R. Simms, Attorney
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alifornia’s new regulatory bureau is far from ready to allow adult cannabis sales in January. In fact, the state is estimated to be up to six months behind. To address the waiting game being played by operators with a local permit already in hand, state regulators just announced that a “temporary license” will be offered for locally-permitted operators. According to the newlyrebranded Bureau of Cannabis Control website: “A temporary license is a conditional license that allows a business to engage in commercial cannabis activity for a period of 120 days. The Bureau can only issue a temporary license if the applicant has a valid license, permit or other authorization issued by the local jurisdiction.” One catch to the program is that only valid temporary licensees can work together, and only they will be able to serve the adult-use market. We have always known that under Medicinal and Adult-Use Cannabis Regulation and Safety Act (MAUCRSA), the industry is moving away from “collectives” and toward a licensee-to-licensee model—
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but many assumed a more clear transitional period would be outlined. At best, this program is vague, and at worst, it’s polarizing for retailers and vendors scrambling to comply with piecemeal local and state policies. San Diego is arguably quite prepared for legal cannabis sales. Still, little is known about the final state regulations. Licensed retail stores are open in San Diego, and 40 supplyside licenses have been approved, though applications are not yet available from the city. Therefore, the local supply chain licensing process is not expected to be completed by January. This creates a disconnect between retailers and suppliers as they work toward compliance with MAUCRSA, and potentially, the new temporary license.
Pros & Cons The temporary license is seen by many as a patch to fix issues in the state’s regulatory process. One of the biggest questions among cannabis retailers is whether or not it’s even worth it to apply. Getting licensed temporarily does have some benefits. It increases the legitimacy of your business by completing your transition into the regulated market,
and it may push an applicant to the “front of the line” for review of the full state license application. The downside? Once your business has a temporary license in hand, you will no longer be allowed to work with any vendors that don’t possess one. Business owners like Chris Boudreau, the founder of a permitted retail outlet in the San Diego, believe that the state is just not ready—and they’re shifting some of the burdens of regulation directly onto the industry. “Implementation is going slower than it needs to, but regulators have a state mandate: They have to start taking applications at the beginning of the year,” said Boudreau. “ . . . They’re saving political face and trying to keep the market from exploding. Why else would they do a four-month temporary license program, at the same time as we’re applying for regular licenses? It doesn’t make sense.” With very few locally-permitted suppliers in Southern California who would even qualify for a temporary license, Boudreau doesn’t know how many operators will end up applying. If restrictions are enforced, access to suppliers, distributors and testing labs would likely be severely limited.
The Vendor Issue For retailers already actively operating in San Diego, those who are awarded temporary state licenses will probably be required to cut off any yet-unlicensed vendors and suppliers. Apothekare owner Rakesh Goyal is one of the most popular permitted storefronts in San Diego. He thinks the benefits of the temporary license speak for themselves, and he’s more than willing to do whatever it takes to cash in. He told CULTURE that he is unsure about how these licenses will affect new customers and revenue, but it’s definitely something he’s willing to consider. Whether or not an entrepreneur chooses to pursue the temporary state license, all businesses must eventually comply with MAUCRSA in order to become legal. So, while working around the program is an option for now, operators can’t hide from regulation for long. c
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REVIEWs
store highlight
Punch Edibles (323) 902-7320 www.punchedibles.com
competitors and about half the amount of chocolate.
How would you describe your company? Punch Edibles is a family owned and operated business that manufactures marijuanainfused edibles. We strive for excellence daily.
How and why did your company start up? The company started in 2013 out of necessity. As a personal trainer, I realized the reason I never got into edibles was because they were massive and calorically unhealthy. I wanted to create something better than a giant “cereal bar.” The PunchBar was our answer.
What is your specialty? Punch Edibles specializes in sensible size, high-dose edibles. We started out with just four chocolate bar flavors, and now our chocolate line has expanded into 30 flavors. What do you offer consumers/ clients that others don’t? We offer a high-dose edible with low caloric impact. Our triple strength chocolate bar is 45mg stronger than our
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With the changing landscape of medical and recreational cannabis, what do you see as the biggest challenges to your progress as a company? Any advantages? The bureaucracy of the legalization process is the biggest challenge we are facing this upcoming year. However, we have built a solid brand on quality and consistency, and we
expect to enter the recreational market with the same success we have in the medical market. What words of advice would you offer anyone seeking to enter the world of cannabis business? Our advice would be to fully understand what you’re getting into. There are a lot of people interested in this new industry. Be prepared for hard work, and understand that success stems from personal sacrifice. What are the goals and vision moving forward, for your company? Where do you see your company in five years? The vision is to create positive change in the world. In five years, we see Punch Edibles as a nationally known brand that people love and respect. What do you hope to accomplish in the cannabis industry? We hope to continue on developing an honest brand that consistently delivers quality products to its consumers. c
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REVIEWs
strain, edible and concentrate
MindTricks Bottom of the Ninth Infused Toffee Batter up! This toffee creation is sure to hit a home run and take you to freshly cut fields of green. When locally-owned candy company SweetBricks teamed up with Oakland-based Jetty Extracts, MindTricks was born. Their Bottom of the Ninth Infused Toffee contains buttery toffee infused with 100mg of THC, fluffy popcorn, creamy white chocolate, organic sugar, peanuts and Pink Himalayan sea salt . . . a divine combination! Beyond the heavenly flavors, this product is also potent. It vaguely reminded us of hot buttery popcorn and peanuts at a ball game. Expect effects to kick in within an hour or so and last for several hours beyond that. Available at Urbn Leaf, this edible is perfect for discerning cannabis consumers who have a sophisticated sweet tooth and who are looking for relief from insomnia or anxiety.
Available at: Urbn Leaf in San Diego.
Available at: Point Loma Patients Consumer Cooperative in Point Loma.
Delta 9 OG Kush Cartridge
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The odd, triangle-shaped box that this product comes in is reason alone to give this cartridge a try. There’s a reason why OG Kush is one of the most popular strains used to create stable hybrids—it’s just that good. And the OG Kush cartridge from Delta 9 is similar in taste and aroma. The cartridge, available at Point Loma Patients Consumer Cooperative, has a spectacular natural, sweet and woodsy taste, because it contains no added flavors, just 100 percent pure cannabis. We didn’t taste additives or solvents. It offers quite a hit with full lung expansion and provides an indica driven effect that is cerebrally satisfying and very physically relaxing. Meticulously lab-tested at 71.40 percent THC, 0.32 percent CBD and 2.60 percent CBN, this is a great product for indica lovers who are on-the-go.
Korova Triple Chocolate Brownie “Unrivaled Potency” is not merely a slogan for Korova, it’s the truth. Korova, an industry staple, makes an unrivaled Triple Chocolate Brownie. It is chocolatey, moist and indulgent—exactly what you would expect from a traditional brownie, but with heavy duty medicinal properties that patients have said are ideal for chronic pain, insomnia, arthritis and more. This gooey treat contains 150mg of THC (three grams of quality hybrid cannabis) and does not disappoint. That’s enough THC to last the average consumer up to three days, so save some leftovers in the refrigerator, should you feel inclined. Pop it in the microwave for a few seconds, and serve with ice cream for a decadent dessert that will provide pain relief and deep, restful sleep. Head over to Cannaland in Spring Valley for the full Korova experience, and while you’re there, get some advice on dosing.
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Available at: Cannaland in Spring Valley.
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REVIEWs
EdiPure Organix Cherry Loves They say that people who see heart shapes in clouds, trees and everyday objects have love on their minds. It’s safe to say we’re in love, as EdiPure, one of the most trusted names serving up cannabis-infused products, has done it again with these heart-shaped gummies. EdiPure Organix Cherry Loves come in packages containing 100mg or 250mg of THC and containing 5mg or 10mg pieces, making titration easy. EdiPure’s gummies are gluten-free, non-GMO and vegan with the health-conscious cannabis consumer in mind. The individually infused pieces are sugar-coated and pleasantly sweet, without an overbearing medical and herbal taste. They are ideal for discreet consumption and microdosing for people with minor chronic or recurring pain, spasms and anxiety.
Available at: Harbor Collective in San Diego.
Available wherever: EdiPure products are carried.
Chewbacca OG This strain is hairier than a Wookiee, and once you puff—you’re guaranteed to feel the brunt of “The Force.” The Chewbacca OG from Harbor Collective beautifully displays several different shades of green, mostly lighter in hue, but with some darker accent leaves. The nugs were generously draped in trichomes, with long, orange pistils peering through. This strain has an intense terpene profile, with scents of OG, sweetness and gas that combine to create an unforgettable aroma. The flavor is a similarly strong combination of traditional OG and a hint of sweetness that coats the palate.
Saturday Morning Cookie Korova has always been a recreational favorite for edible lovers, and the famed company celebrates the weekend warrior inside all of us with the 150mg Saturday Morning Cookie. Stocked with the perfect dosage to split with a friend for a shared euphoric experience, or if consumed alone, it’s a great amount to dive down the rabbit hole. Baked with fruity rice cereal and mini marshmallows, there is a unique flavor that is akin to a birthday cake. There is approximately three grams of dried hybrid cannabis used per cookie, and the taste of cannabis is neither too overpowering or subtle in this scrumptious treat. Since the body does metabolize cannabinoids differently when ingested in an edible, consumers should expect the powerful and inhibiting effects to last for approximately four to six hours. Truly a treat that should be loved and respected by cannabis lovers all throughout California, Korova does edibles right.
Available from: 420 Inland Caregivers in San Marcos.
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Available wherever: Korova products are carried.
Infused Creations Cherry Drops Provided by 420 Inland Caregivers in San Marcos, the Infused Creations Cherry Drops are a great way to medicate in small doses. At 15mg of THC per piece (150mg per package), they would be ideal for microdosing for those with a higher tolerance—just remember that beginners may feel much stronger effects. The drops are also available in packages containing 300mg THC and 50mg CBD. Bonus points—they have no cannabis smell, making them very discreet. Pop one in your mouth as you head out to interact in social settings and no one will know! Your secret is safe with us.
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REVIEWs
For More Products Go To CultureMagazine.com
4 1. Magical Butter Silicone Trays If you like making edibles, Magical Butter’s silicone trays are a must. Available in numerous sizes and configurations, the silicone trays are perfect for making gummies, chocolate, butter or anything you can think of infusing with cannabis. One of the coolest features is the stamps on the bottom of the trays that transfer to your edibles. They range from warnings like, “21 and Up” to helpful measuring lines for items that require just the perfect amount. And since they are silicone, your items will not stick to them and cleanup is a snap. Plus they’re green, because . . . cannabis. PRICE: Prices vary by product WEBSITE: magicbutter.com
4. Hydration Tracking Water Bottle If you’re like us, then cannabis obliterates your short-term memory. We once tried to lock our car with a key for at least 30 times at a concert, and we didn’t even drive there. Luckily for us, and others like us, there’s the Dot—a hydration bottle with an LED light on it to tell you how many times you’ve refilled it. This way you can visually see how often you have refilled and enjoyed your water—a perfect match for strains that cause cotton mouth. No longer will we accidentally bust our bladders by over-indulging in H2O. PRICE: $10 WEBSITE: josephjoseph.com
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2. PipeMug
We’ve all been there. You want to hit your bong at the breakfast table, but you also want to enjoy your morning cup of coffee— tables are only so big, so space is limited. The fine folks at Zang Products must have the same tiny kitchen table as us because they created the “Rip It and Sip It” Pipemug. Now you will be ready to face your day with a body properly caffeinated and cannabis-inated. The only thing holding this back from being our go-to breakfast apparatus is a bowl to hold our sugary squareshaped cereal. None of you better steal that idea from us. PRICE: $24.99+ WEBSITE: zangproducts.com 22
3. Cannabis Leaf Silicone Pot Holder You know why they call it a roach clip? Because “pot holder” was taken. Dad jokes aside, now we’ve come full circle with a literal pot holder shaped like a cannabis leaf. Never worry about burning your hands on a tray of hot and delicious mini bagel pizzas again. Just be careful when using it to cook special brownies, because it really does look good enough to eat. PRICE: $7.99 WEBSITE: retroplanet.com
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REVIEWs
entertainment
BOOK
Baked: Over 100 Tasty Marijuana Treats, Volume 2 Yzabetta Sativa Pub. By Green Candy Press
The second edition of Baked features over 100 cannabis-infused decadent recipes and adds an all-new cocktail recipe section and additional candied treats. Things start off simple with basic extractions like Baked Butter and Marijuana Milk. Once you make the extractions as a base, the rest is straightforward cooking. The directions are easy to follow, and the recipes aren’t more complicated than they need to be. Our favorite part is that nobody is left out—the new edition features gluten-free, dairy-free, sugar-free and vegan options. Make your own infused Pumpkin Ice Cream or try savory dishes like Harvest Ratatouille. Any cannabis consumer who is serious about cooking should have these recipes in their repertoire. (Richard Saunders) 26
MUSIC
Release Date: November 17
Take Me Apart
Available on: PlayStation 4, Xbox One and PC
GAME
Star Wars Battlefront II Dev. EA DICE Pub. Electronic Arts
Whether you’re a fan of the new Star Wars movies or not, there’s nothing more cathartic than a science fiction shoot’em up. Star Wars Battlefront II, the sequel to the 2015 title, throws player into the fray as both various soldiers, as well as major film characters such as Yoda, Darth Maul, Kylo Ren and Captain Phasma. Unlike its predecessor, you’ll get the choice to participate in massive multiplayer fights, as well as unique single-player campaigns (which was sadly absent in the 2015 version). New vehicles will take players back to every moment across the series’ 40year film history—and did we mention space battles? (Nicole Potter)
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MOVIE
Baby Driver Dir. Edgar Wright TriStar Pictures
Great car chase movies don’t come around too often, but when they do they join a special, very prestigious and acclaimed niche of action cinema. Baby Driver is an exhibition on just how spectacular this niche can become with the right vision. Helmed by an all-star cast including Kevin Spacey, Jamie Foxx, Ansel Elgort, Lily James and Jon Hamm and propelled by one of the best soundtracks of the last decade, Baby Driver is a non-stop, white knuckle thrill ride of bank heists and stunt driving so skillful it will blow minds. Do not sleep on Baby Driver. (Simon Weedn)
Kelela Warp Records Limited After putting out both a highly acclaimed mixtape and EP in the last few years, Washington D.C.’s Kelela has finally arrived with her debut fulllength album, Take Me Apart. Backed by a powerhouse, international team of producers and songwriters, the record finds Kelela continuing to dive deep and explore the sounds and styles unveiled on her 2015 EP, Hallucinogen. The record brims with smooth and polished, yet powerful and enveloping production that draws influence from everything from modern pop, R&B, hiphop and dream pop to U.K. electronica and EDM. Take Me Apart pushes boundaries and experiments, but remains extremely accessible and dancey. (Simon Weedn)
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Celebrity Chef Roy Choi is passionate for delicious food, creating world peace, serving the community and cannabis by Simon Weedn
For nearly a decade, celebrity Chef Roy Choi has been on the cutting edge of food in Southern California and all over the world. In 2008, he co-founded Kogi BBQ Taco Truck & Catering, which gave birth to the insanely popular Korean short rib taco and burrito and lit the fuse for a national food truck explosion. Choi’s career was the inspiration behind the immensely successful 2014 film Chef, which he also co-produced. In the years since, Choi has found time to open several restaurants across Southern California including Chego!, A-Frame, POT Cafe, Commissary and LocoL. He has also written an acclaimed book combining beloved recipes with a personal 28
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memoir and has become one of the most indemand culinary talents on Earth. Choi’s success has landed him on TV shows like Anthony Bourdain: Parts Unknown and Top Chef, in addition to his own show Street Food with Roy Choi on CNN. Though Choi is most well-known for his labors in the kitchen, in recent years he’s been recognized for his ideas about where food, business and communities intersect. Recently, CULTURE had the opportunity to sit down with Choi and hear all about his experiences with Kogi BBQ Taco Truck & Catering, the better world he envisions through food, and, of course—his feelings on cannabis and his favorite edibles.
Photos by John Gilhooley
In reading and listening to interviews with you over the years, one thing that seems to be of paramount importance to you and the restaurants you create is community. Where does this deep value of community come from for you? It’s something that was really reinforced by my experience with Kogi. With Kogi, I was really thrust into a life-changing situation, and it was built by creating things like flash mobs and different environments in parking lots, street corners and driveways. And it all relied on people coming together and creating this impromptu agreement,
“We’ll show up with the food, you show up with a hungry stomach, and we’ll all figure it out together.” Also, for me, the truck always gave me a ship at sea kind of feeling, and with my team and the people around us, it always felt like we were in this thing together. It was like a free state where we were all figuring out new ideas and rules to implement. Was Kogi the first time you were able to see community and food brought together? Well, I saw it before Kogi, because I’d obviously also seen it in areas of activism and rebellion, as well as in places of crisis and rebuilding. But, I’d never really seen it in a form where people were just showing up out of nowhere, where everyone was an equal and loving and caring for one another. It was like this Burning Man thing, but it wasn’t an organized event, and there wasn’t an overarching doctrine or philosophy with rules telling you that you had to do this or that. Instead, it seemed like it was this instinctive thing where everyone already knew the rules and created and amended these rules together. Things like, everyone would clean up afterwards, we would leave no trace and do all of these other things together that weren’t necessarily premeditated. So, I’d seen versions and aspects of it, but I’d never seen it all come together in one place like that.
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Did that transform what you were doing? Yeah! It transformed me and my partners, it transformed everyone around us. We used to have mobs on the streets of like 1,500 or 2,000 people where you would never have that many people before. In a normal situation, maybe the cops would have broken it up or things would have gotten rowdy, but in a Kogi line there was always a feeling and understanding that everything was cool. If you were driving by and saw it, maybe you’d even pull over and join it. I think at that moment in time we were tapping into some other algorithm, and that algorithm was a glimpse into world peace in this weird, funny, cartoonish, stoner way. That changed everything about me and reinforced the values that I believe in; things like taking care of people, going the extra yard and making less profit and providing more service. As you moved from food trucks to “brick and mortar” restaurants, what did you and your teams do to keep that atmosphere and vibe similar to what you saw in Kogi? I guess I just really believed in what was happening, and that really fueled everything 30
that happened beyond it. The progression from Kogi was Chego!, then A-Frame, then my book L.A. Son, then Commissary and POT, and then LocoL—in those progressions I’ve never looked at anything with just profit in mind; everything had to start from culture. It’s like making an album, yeah you want the record to sell, but the most important thing is the art; it’s the same thing with these restaurants. I remember people using the words “brick and mortar” as if I was moving from an abacus to a calculator and that the math wouldn’t add up. I never really understood that point of view. I just flowed all the way through. Even though
“But, edibles right now are still a little bit of a mixed bag. Every time you eat them it can be a little like ‘Russian Roulette.’”
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restaurants are these things that are made out of wood, stone and glass, the culture of it remains the same as the streets, and we made a lot of revolutionary moves because of that. One of your biggest food and community projects has been your LocoL restaurants in Watts and Oakland. Has it helped bring people together and draw people to the area in the way that you’ve hoped? LocoL is such an important, beautiful project, and it’s provided so many jobs, discussions, ideas and hopes. It has opened up a world to folks who have never been to, understood, or even seen neighborhoods like Watts or West Oakland. For the people from Watts and West Oakland, it’s introduced them to a population of people they’ve never seen before too, so it’s really created a beautiful synergy. The only thing with it is that it’s not thriving as a business. It’s thriving in every other category and, even compared to all of the other things I’m involved with, it’s the most spiritually powerful. It’s the first thing that anybody asks about when I see them, and it’s the first thing that comes to people’s minds when I meet them; everyone is constantly interested and wants to know how it’s doing.
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Over the years you’ve always been open about your enjoyment of cannabis, something we at CULTURE applaud a great deal. Not too long ago, California voted to allow for recreational in addition to medicinal cannabis. Do you see this dramatic changing attitude toward drug laws and culture as something that’s going to benefit the communities you’re trying to serve? Theoretically it could, but let’s be real, that shit’s all going to be controlled by the government. In my dreams, it could become something natural or become an industry similar to the way produce is with restaurants—something where you have the big commodities like Monsanto, but you also have things like farmers markets with local growers, businesses and vendors that are able to create community and commerce similar to microbreweries. But, I don’t know man, I don’t know if the little man is going to be included in all of this, because just look how long it took for artisan beer and liquor to develop from prohibition to now. And that’s an industry that’s less restricted and considered less sketchy than weed. I hope that love and nerdism can win, I’m just skeptical that it will. We’ve read that smoking has helped clear your head and relax you while 32
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you were considering new ideas or figuring things out. Is it something that’s still helpful and inspiring for you in that way? [Pulls out vape pen] Yes, of course! [Laughs] Weed, marijuana, THC—it unlocks a lot of ideas and our ability to connect to other dimensions. Psychedelics also do it, and virtual reality is touching on it for sure, but psychedelics are so immersive that it can be almost too much sometimes. Weed is just enough where it allows you to find those ideas that sometimes you can’t without it. For a creative person like me, I really enjoy it. Even if I was to smoke too much, if when I come out of it I’m able to find one littler kernel of an idea, if I just find out from that journey the type of glass or the color of napkin I want to use for a project, then that’s been very successful. So, I cherish it, and I use it a lot. I let it come out and help me find ideas that allow me to continue to create things for other people to enjoy. Do you have any favorite edibles that you particularly enjoy? Actually, I was messing around with the [cannabis] sugar a few years ago, which was pretty good; a teaspoon in your coffee in the morning unlocks a lot of doors. Most recently, I ate a cookie at Outside Lands, and it fucking floored me; people were worried about me. I was at the concert, and I was out for about six hours. I woke up, and Lorde was playing, and it was wild and foggy. Recently, I ate some dried fruit, some mangos and stuff, that were a nice little buzz, a nice high. There have been some paper sheets that I’ve eaten that have been real chill. But, edibles right now are still a little bit of a mixed bag. Every time you eat them it can be a little like “Russian Roulette.” I still haven’t had the feeling of eating a beautiful batch of strawberries from the farmers market that have just come into season or beautiful loaf of bread fresh from the oven at Tartine. There’s supposed to be a sense of honesty behind food,
“Weed, marijuana, THC—it unlocks a lot of ideas and our ability to connect to other dimensions. Psychedelics also do it, and virtual reality is touching on it for sure, but psychedelics are so immersive that it can be almost too much sometimes. Weed is just enough where it allows you to find those ideas that sometimes you can’t without it.” and I don’t know if there’s a sense of complete honesty behind edibles yet, and because of that it hasn’t fully evolved the experience for me. One last thing, for other aspiring small business owners or restauranteurs, what small things or even big things can be done to give back to the communities they inhabit or create community where community groups are fractured or non-existent? Well, first of all, we’ve got to care; we’ve got to give a fuck. I think that’s the first step. I’d prefer if people led by action. It doesn’t always have to be so political or vocal, you can just do stuff. If you have any sort of privilege in any sort of way and you can help, then find ways to care and be like a dam that breaks off a river and forms tributaries; find ways to release some of that stuff so that it’s not all going to yourself. That’s where I think people can make a difference, if all of us were doing that a lot more I think it could help. c
+ kogibbq.com
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Culinary Confections
Revel in the world of cannabis-infused artisan chocolate By Addison Herron-Wheeler
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he world of edibles is no longer just about medicating or catching a buzz. Many companies aim to create the most visually appealing, delicious confections that offer the most powerful, highest quality infused olive oil or butter. It’s not about hiding the cannabis taste or the fact that the product is infused; it’s about highlighting the flavor profiles that cannabis offers—crafting chocolates that are stunningly beautiful. CULTURE connected with a few of the chocolate companies that have taken this mantra to heart to create truly beautiful, delicious cannabis-infused treats.
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“We are very particular about how we source our cannabis and ingredients—and even more so—dedicated to consistent dosing.”
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To Whom It May One of the sexiest, sweetest gifts you can give is the gift of chocolate, and To Whom It May seems to have the formula for a classy, gorgeous treat down to a science. Its truffles are subtle and small, but often completely coated with nuts or other tasty toppings. And the box that the treats come in is a masterpiece unto itself. What’s even better, To Whom It May prioritizes health and quality along with sugar and decadence. “Our vision for the To Whom It May brand was to present a premium ingredient
product that also reflected the spirit of living a sophisticated, active and productive cannabis lifestyle—one that could truly be called ‘medical edible,’” explained Tomer Grassiany, chocolatier for To Whom It May. “They contain only ingredients with medicinal or nutritional value. The brand is committed to showing the power of cannabis as a tool for engaging in the world around us, whether you use it for physical relief, or to help you work, play or create in the way you wish.”
www.towhomitmaychocolates.com
Coda Signature Perhaps the most intricate and artistic of the artisanal, infused chocolate world, Coda Signature chocolates are individually-designed truffles adorned with beautiful colors and designs. The company has cornered the market on recreational tasty treats as well as medicinal goodies. “We were inspired by non-cannabis premium brands and were not able to find that quality of craftsmanship in the cannabis industry,” explained Mark Grindeland, co-founder and CEO of Coda Signature. “We believe that consumers of cannabis products deserve the very best. We created Coda
Signature to fill this void. Since launching we have been recognized for the quality of our products, winning top honors in the industry.” “I am especially proud of our Cream & Crumble 100mg chocolate bar,” he added. “I am not a lover of white chocolate on its own, but it is a beautiful blank canvas for flavor. Our single origin Ecuadorian white chocolate has such a decadent creaminess, it lends itself perfectly to the cheesecake-inspired chocolate bar. Tart lemon and sour cream are paired with a delicious spiced crumble, making it one of my favorite indulgences.”
www.codasignature.com
1906 Chocolates Intelligently packaged to reflect the different moods of chocolate and cannabis consumers, 1906 offers up a chocolate for every occasion. This chocolate company offers a chocolate sleep aid, a chocolate for love and sex, one for energy and one for relaxation. Color-coded according to moods and encased in cute containers, these chocolates are artisan and infused with cannabis, but are also designed for
the discerning consumer. “All of our experiences are unique and each one has its own following but we are most proud of High Love,” explained Peter Barsoom, founder of the company. “Creating an aphrodisiac product is a significant challenge and humans have been working on it for millennia. Building on others’ successes, and failures, High Love has become an instant best-seller among men and women.”
www.1906newhighs.com
Défoncé Clearly known for its distinction and uniqueness, Défoncé take a new approach with its tasty chocolates. Rather than recreate the formulaic truffle-style candy piece that most artisan edible chocolatiers craft, this company makes chocolate bars with a unique twist. The bars are enhanced with raised, geometric shapes where normal bars have simple squares. They also come in an assortment of colors. “I absolutely love chocolate and cannabis— and the love affair strengthened when I discovered that chocolate contains anandamide, which binds to cannabinoid receptors,”
explained the company’s CEO, Eric Eslao. “Marriage made in heaven.” Eslao prides himself on the unique design of his bars, as well as the delicious smell. But he doesn’t think that the high standard his products set should be anything unusual in this industry. “I don’t think our product is particularly special or important,” he admitted. “We are very particular about how we source our cannabis and ingredients—and even more so—dedicated to consistent dosing. I think this should be normal in our industry rather than something that makes us different.” c
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By Ed Rosenthal Early this summer I used light deprivation, providing 12 hours of uninterrupted darkness to induce flowering. The plants were all harvested over a two-week period beginning the last week of July. After being cut, large branches or whole plants were hung to dry in a cool cellar-type space that mostly maintained temperatures in the high 60s and had about 50 percent RH. They remained un-manicured as they dried and cured over a twomonth period, until there was time to separate the buds from the stem, and then to unveil the bud from it shield of trim leaves. The buds are perfectly dry; moist enough to retain spongeability, to return to shape after they are squeezed, rather than too dry, when they just crack and crisp into little pieces. At the same time, the little stems that hold the buds onto the cola crack rather than bending. The dry trim leaves peel away from the tight bud nuggets to reveal crystally, perfectly mature buds that have retained their odor. First, we started trimming the cured bud removing any fan leaves that were left, and then we started doing the trim leaves. We soon realized that we were too bored
and it seemed like too much effort to continue the task. So, we made a strategic decision—to leave the trim leaves on the buds and to remove them only as the buds are removed from their storage container to be destroyed using a controlled burn. The bud was quickly placed into jars and metal storage containers. They will be stored in the refrigerator. Because the bud was slow dried and cured in a cool space, a high percentage of terpenes were retained and the bud has great odors. I’m toking on some Blue Dream as I’m writing this column, and even though I’m outdoors, the floral odor surrounds me. The SuperBud is more complex, expressing a spicy highlight that rises above a more sedate stoniness including a sweet candy taste but with spicy odors. The effect is both relaxing and innervating. The Chocolate Tonic is very earthy. Its odor is sort of like a medical tonic. The effect is mellow, sedating and calming. It is a nice variety for relaxing, but not zoning out. The Blackberry Fire’s taste and odor is very generic. The high crept up slowly into a sativa space that conserves energy and encourages inquiry. The summer crop has been processed and is sitting in the
refrigerator and freezer waiting for eventual destruction. It offers a wide choice of highs and will create many altered states among friends and family. Harvest is celebrated all over the world. Yet our urban connection to the bounties of nature is usually a short one, just to the store or restaurant. Cannabis is the only plant some people grow, and that’s fitting, because it might be the first plant that was grown by humans. So, when cultivators toke up we rediscover the wonders of nature. And if you are a cultivator, you know yours is the best in the world. And I would not dispute that. Using the grass that you grew provides a pleasure that cannot be matched by gift or purchased weed. It’s a connection to the wheel of life. Enjoy. c
TIP OF THE MONTH If you live in the southern tier of the country such as Southern California, or if you have an unobstructed southern facing window, you can start a crop now. Using either seeds or clones start the plants and grow them in containers. In warm areas the plants can be planted in the garden.
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Hung fresh buds.
Trimming some Blue Dream for immediate use.
Buds, still in their natural wrappers, in storage.
Close-up of a Chocolate Tonic bud covered in glistening glands.
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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Garden of the Month®: This tray filled with Blue Dream plants was convenient to roll around as the sun changed position during the day.
Plant stems and branches of the harvested Blue Dream shows how the plants were trained to increase canopy reach.
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Tyler Douglas Hurst put on muscle), and I was able to confront a lot of personal issues that had been plaguing me for decades.
Age: 38 Condition/Illness:
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Complex PTSD (was previously diagnosed as bipolar, depression, high anxiety, BPD and ADHD)
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When did you start using medical cannabis? In November 2012 with a medical marijuana card from Washington, but my real healing started in January 2016 using Oregon medical weed. Did you try other methods or treatments before cannabis? Yes, I was on 16 different psychiatric meds for 17 years, the last (Lexapro) for seven. I tried running, I tried losing weight, I tried getting a real job, I tried following a schedule, I tried eating the same things day after day . . . nothing made me feel like me. Once I started using cannabis both intentionally and regularly, my appetite changed (I craved healthier foods), my energy increased (I ran over 1,000 miles last year while losing 35 lbs), my strength/endurance increased (I was finally able to handle yoga and
What’s the most important issue or problem facing medical cannabis patients? There’s a huge lack of knowledge sharing and tracking of what cannabinoid/terpene profiles work well for which mental or physical illnesses. Much of it is done person to person, which means every new patient must experiment a bit before they get their right method of ingestion and dosage correct. It’s also tough to find a steady supply of a strain that works, and I have to constantly deal with the stigma of being an “unproductive” stoner while worrying about drug testing at any job I may want to apply for. What do you say to folks who are skeptical about cannabis as medicine? I try my best to tell them that they’re sorely misguided, and have been misinformed for decades about what cannabis is and does to the human body. Then I show them pictures of me and writings I’ve published over the past few years, and they’re able to see the immensely positive effect cannabis has had on me. c
Are you an medical cannabis 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 RECI P E S
Redefine Thanksgiving Let’s face it—Thanksgiving is all about stuffing our faces with exorbitant amounts of food. It doesn’t matter if you’re on a diet, or even if you’re not that hungry, the holiday is about being surrounded by friends and family, while being thankful
for the massive, buffet-style food table that you’re able to dine from. Thanksgiving menus are notoriously filled with mostly not healthy food. Fortunately, we’ve put together a unique set of recipes geared toward preventing you from having to make
Menu: Whole Grain Stuffing Super Mash Low-fat Pumpkin Cheesecake
Recipes by Laurie Wolf Photos by Bruce Wolf
another notch in your belt to hold in that gut. Put away those dinner rolls and dive into a heavenly mixture of vegetable mash, whole grain stuffing and a lightweight pumpkin cheesecake that will have you going back for seconds without regret.
Whole Grain Stuffing Serves 8-10 Ingredients: Butter or oil for the pan 1 loaf whole grain bread, cut into chunks 3 tablespoons olive oil 2 tablespoons cannabutter
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2 cups mushrooms, sliced
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1 small yellow onion, diced 2 teaspoons dried sage 3/4 cup chopped walnuts 1 tart apple, cut in small chunks, Granny Smith would be perfect 2 cups chicken broth, low sodium
Instructions: 1. Heat the oven to 340°. Spray a 9-by-13-inch baking dish and set aside. On a baking sheet, toast the bread for about 15 minutes, tossing halfway through, until lightly golden. Transfer the bread to a large bowl.
1 teaspoon salt
2. In a skillet, heat the oil and cannabutter. Add the mushrooms and onions, and cook over moderate heat, about 10-15 minutes. Add the sage and cook until fragrant, about 1 minute.
1/2 teaspoon pepper
3. Add the chopped walnuts
1/2 cup water 1 medium egg
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and apple to the bowl with the bread. In a medium bowl, whisk the chicken broth, water and the egg. Pour over the bread mixture and add 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight. 4. Heat the oven to 340°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
Super Mash Serves 8
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Ingredients: 1 pound white turnips, peeled and cut into chunks
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1/2 pound carrots, peeled and cut into chunks 1/2 pound rutabaga, peeled cut into chunks 1 pound russet potatoes, peeled and cut into chunks, or new potatoes with skins on 1/2 cup turkey or chicken stock 2 tablespoons cannabutter Instructions: 1 teaspoon salt 1/2 teaspoon black pepper Pinch of nutmeg 2 tablespoons parsley, chopped
1. In a large saucepan, combine root vegetables, potatoes, enough water to cover, heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 15 minutes. Drain.
2. Return vegetables to saucepan. Add stock, cannabutter, smoked paprika, 1/2 teaspoon salt, pepper and nutmeg; mash until smooth and well blended, or whip in a mixer. Sprinkle with the parsley.
Low-fat Pumpkin Cheesecake
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1/2 teaspoon smoked paprika
Serves 8 Ingredients: 1 teaspoon unsalted butter
2 tablespoons cannabutter, room temperature 3/4 canned pumpkin 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1/2 cup brown sugar
Instructions: 1. Heat oven to 340°. Spread the bottom of a 7-inch removable-bottomed tart pan with butter. Sprinkle cookie crumbs on bottom of pan. Press down. Cook for 10 minutes, remove from oven.
1 teaspoon vanilla 1 large egg
2. Place cream cheese, cannabutter, pumpkin, spices, vanilla and sugar in
a large mixing bowl. With an electric mixer, beat on medium until well blended. Add egg and beat on low. 3. Pour pumpkin cream cheese mixture onto cookie crumb base. 4. Bake cheesecake for 40 minutes until set. Sprinkle with breadcrumbs. CultureMagazine.com
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News of the
Weird
By the Editors at Andrews McMeel
LEAD STORY— AUDACIOUS Kristi Lyn Goss, 44, former administrative assistant to the Garland County (Arkansas) judge, went all out when she racked up about $200,000 worth of debt on the county credit card between 2011 and May 2016, according to The Hot Springs (Arkansas) Sentinel-Record. Among the many items Goss purchased on the county’s account were tickets to Arkansas Razorbacks games, sequined throw pillows and a tuxedo for her dog. Goss pleaded guilty on Sept. 11 to six felony fraud counts; her sentencing is scheduled for Nov. 22. Garland County Judge Rick Davis issued a statement at Goss’s arrest noting that he had “inherited” her from a former judge. IT’S COMPLICATED As Hurricane Irma bore down on Florida in early September, the Pasco County Sheriff’s Office announced that registered sex offenders, who would not be able to shelter with other citizens, “need someplace to go just like any other citizen.” The Tampa Bay Times reported that sex offenders were directed to Wiregrass Ranch High School in Wesley Chapel. Pasco County Sheriff’s spokesman Kevin Doll noted that offenders found in other shelters where children were present were subject to 44
arrest, but said the predator shelter would welcome offenders from other counties. In nearby Polk County, officials were not so generous, telling sex offenders, “If you are a predator, find somewhere else to go,” and announcing that they would be checking IDs at the door and arresting anyone with an outstanding warrant. CAMPAIGN FOLLIES Incumbent mayoral candidate Charles Pender erected his campaign signs in Corner Brook, Newfoundland and Labrador, Canada, on Aug. 30, but when he woke up on Aug. 31, he found that they had been vandalized—with hot dogs. CBC News reported that someone had cut round holes in the signs and inserted hot dogs to look as if Pender was smoking a cigar. Pender called it “minor mischief” but noted that the signs are expensive. He called the police, but he feels it’s unlikely the frank bandit will be caught. He hopes to turn the incident into a good laugh with a “bun-raiser” later in the election season. COMPELLING EXPLANATIONS Lisa Faye Stout, 53, came up with an unusual scapegoat for the mess police officers found in her room on Sept. 10 at New Castle, Indiana’s Raintree Inn, according to the Muncie Star Press. Vampires had “destroyed everything,” Stout told the officers, who were responding to reports that she had shown up in the hotel bar wearing no pants or undergarments. The front desk clerk also said Stout spit on her and threatened to kill her. As
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she was taken into custody, Stout spit some more and threatened to “slice” officers’ throats. Stout was charged in Henry County court with two counts of battery by bodily waste, intimidation and criminal mischief. RECALCULATING Well, it WAS dark . . . Gabriel Bishop of Sellersville, Pennsylvania, put all his faith in his car’s GPS system on the evening of Sept. 9, even as it directed him to follow a bike path running alongside the Lehigh River in Easton. According to Lehighvalleylive.com, when the path led under a low bridge, Bishop realized his mistake and tried to back up, but ended up rolling his car into the river. Easton police reported that Bishop was uninjured, but he did receive citations for multiple traffic offenses. SMOOTH REACTIONS A movie stuntman in High Wycombe, Buckinghamshire, England, put his skills to work when a potential buyer of his Mercedes-Benz tried to take off with the car on Sept. 13. The Telegraph reported that Matt Spooner met the “buyer” and gave a test drive in the car, but the thief wouldn’t get out and started to take off. So, Spooner told reporters, “I ran round to the front and asked him politely to step out. I then ended up on the front of the vehicle and it began to move.” The driver entered a highway, but when he finally slowed down, Spooner let go and “skidded off to the side of the curb,” suffering cuts and bruises to his face. While Spooner creates stunts for film crews, he
advises, “It’s a bad plan to do them yourself.” EXPLOITATION 101 Jerry Sargeant, 39, of Cheltenham in Gloucestershire, England, who claims on his website to be able to cure cancer via Skype, has been convicted in Westminster Magistrate’s Court of violating the U.K.’s 1939 Cancer Act, which prohibits advertising services that “offer to treat any person for cancer.” The Daily Mail reports that Sargeant, who calls himself “The Facilitator,” says he discovered his talent for “Star Magic” when he saw a woman’s soul fly out of her body during a car accident in Romania. He also claims to have flown to Alpha Centauri on a spaceship and returned to Earth just minutes later. Sargeant’s healing sessions cost 90 pounds for 15 minutes, but he told police that appointments can go up to an hour because “you can’t put a time on magic.” He will be sentenced on Nov. 8. LIFE IMITATES CARTOONS The Fremont (California) Police Department responded late on Sept. 17 to a Safeway store where 39-year-old Adam Kowarsh, armed with a French baguette, was on a rampage. According to SFGate, workers told Kowarsh he needed to pay for his items and leave the store, but when one employee tried to calm him, Kowarsh responded by pushing him and then hitting him across the face with the baguette. The Safeway employee was unhurt, but Kowarsh was charged with suspicion of battery and a parole violation.
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