Culture Magazine Washington November 2017 by Culture Magazine

november 2017 CultureMagazine.com

CultureMagazine.com

november 2017

november 2017 CultureMagazine.com

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november 2017

contents

inside

11.2017

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

22 40

features

Hands On Enhance your intimacy by including edibles in your everyday sexual experiences.

The Golden Ticket These artisan chocolatiers prove that nothing beats well-crafted chocolateâ&#x20AC;&#x201D;especially when it has been expertly infused with cannabis.

Industry Insider Steven Adkins, CEO of Korova Edibles, maintains a whole new standard for cannabis-infused treats.

Edible Miracle Veterans like Matthew Kahl experience tremendous pain relief by consuming cannabis-infused edibles.

departments

news 14 News Nuggets 15 By the Numbers 18 Legal Corner reviews 20 Store Highlight 22 Strain,

12 Letter from the Editor 16 Local News

Edible & Concentrate Reviews 26 Cool Stuff 30 Entertainment Reviews

in every issue

46 Growing Culture 48 Profile in Courage

Online Exclusive! d State-by-State Edible Laws Breakdown d Infusing Cocktails With Cannabis

50 Recipes 52 News of the Weird

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V o l 9 Iss U E 5

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november 2017

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 Aguilar 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 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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L ETTER

F ROM

THE

E D I TOR

Ambrosial Ambitions

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 edibles each week—we’ve come a long way from the days of green-flaked 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 12

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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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november 2017

NEWS

nuggetS

Washington-based Data Report Reveals Cannabis Purchasing Habits Headset, a data company that provides reliable cannabis industry data, released new information about the cannabis buying habits of Washingtonians. The report looks closely at four different age groups: Millennials (under 35 years of age), Generation X (between 35-53), Baby Boomers (between

54-75) and the Silent Generation (anyone over 76). In terms of age, group that purchased the most infused drinks, capsules, concentrates, edibles and tinctures belonged to that of Millennials. The Silent Generation, however, purchased the most CBD strains, as well as tinctures and topicals. In comparison between the youngest and oldest generations, the Silent Generation spent $7.22 more per item than Millennials did. “Millennials have grown up with cannabis as a normal fact of life, even before its legalization,” the report states. “That they might see it as more of an essential than a luxury makes sense.” The report also notes which local brands are being purchased the most and other purchasing habits of each generation.

Washington Cannabis Consumers Prefer Edibles Over Smoking, Study Indicates Nonprofit RTI International recently released a study that suggests edibles are the most popular ingestion method in Washington and other states with legal cannabis. Four focus groups were selected in the Seattle area last February to observe consumers’ preferences and concerns surrounding edibles. Four focus groups

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, 14

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from Denver, Colorado were also selected. The team analyzed group transcripts using cuttingedge qualitative analysis software to determine consumer trends. Researchers found that adults in legal states including Washington prefer edibles over smoking cannabis. “Most participants preferred edibles to smoking marijuana because there is no smell from smoke and no secondhand smoke,” researchers wrote. “Other reasons participants like edibles included convenience, discreetness, longerlasting highs, less intense highs, and edibles’ ability to aid in relaxation and reduce anxiety more so than smoking marijuana.”

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 average percentage of THC in Washington cannabis products, according to a new report: (Source: OPB)

21.6

The percentage of surveyed cancer patients in Washington who said they consumed medical cannabis as a treatment in the last year: (Source: San Francisco Gate)

The number of patients surveyed in a Seattle study to understand how many would consider consuming cannabis to treat their medical conditions:

926

The percentage of Washington State’s electricity that is used by cannabis cultivators and processors: (Source: KUOW)

(Source: National Pain Report)

1.63

The percentage of Canadians who said in a study that they will consume edible cannabis products once cannabis becomes legal: (Source: Global News)

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)

426

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

november 2017

NEWS

LOCAL

Edible or T e x t ile Washington’s Hemp Research Program could result in hemp foods, hemp textiles or both By Emily Manke

fter a long and prosperous growing season, the hemp crops are ready to be converted into sellable products. The Washington State Department of Agriculture’s (WSDA) Industrial Hemp Research Pilot (IHRP) granted licenses to seven businesses for the production, processing and marketing of hemp. Now that the growing phase is complete, it’s on to production and processing, which only a handful of licenses were granted for this. Those licenses for Processing & Marketing were given to The Colville Confederated Tribes and Hang Liu, a Washington State University (WSU) researcher and assistant professor. The vast majority of the hemp and hemp seed will be eventually manufactured and turned into an edible products. Another option however, is textiles. Hang Liu’s specialty is textiles, she lists her teaching interests on WSU’s website as, “Textiles, Textile Product Analysis and Product Development in Textile/ Apparel Industry.” Liu’s research focuses specifically on manufacturing natural, sustainable fibers. So, participating in the Industrial Hemp Research Pilot with the intent to manufacture textiles would be a natural fit. However, according to the WSDA, as of now, production costs are proving too prohibitive for those involved in hemp production, and most hemp grown in Washington is going to be sold for manufacturing food products. CULTURE reached out to Hector Castro, the

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Oyster New Year 2017

communications director for the WSDA, and he explained that while many people had initially expressed interest in producing textiles from hemp, the cost of manufacturing has been steering them towards food production. Castro explained that the vast majority of the hemp grown in Washington State would go towards making edible products. He was unsure whether Liu had ended up pursuing textile production or not. Castro also stressed that the program depended on being state-funded, as it’s a small pilot program. Since the WSDA’s programs are typically fee-based, fees cannot sustain a program that small. In fact, the fees only collected $8,100 this year, while the program has cost the department $146,000 so far in 2017. So, the IHRP’s future depends on whether or not it’s included and approved in the 2018 Washington State Budget. It remains to be seen if producing hemp for use as a textile is in Washington State’s future, at least on a large commercial scale. There is a demand for it here however. Local sustainable line KFLY founder, owner and designer Katy Flynn spoke to CULTURE about her thoughts on using hemp products grown in Washington State. “I want locally made fabric, I want U.S. made fabric,” Flynn proclaimed. “Between the designers I know, and my own fabric needs, there is definitely a demand.” Flynn also expressed an interest in using the waste from existing cannabis grows to create fabrics. “It would be rad to pulp that green matter and treat it like other rayon fibers and turn it into fabric. We need to connect the fiber creators with cannabis growers post harvest. It’s my understanding that [cannabis growers] just burn it, which is wasteful and adding carbon.” Flynn explained. “We are already using the water to make the herb plant. Let’s not be wasteful, the future is recycled materials, there’s already an industry making material, let’s use it.” Hemp is a diverse, renewable crop that has potential to feed, clothe and house us if we want it to. Even using cannabis waste products to produce textiles would be an option worth looking into. If the research program is successful, it’s clear there’s a growing demand for Washington-grown hemp. c

Celebrating the peak of oyster season—Oyster New Year is an annual event held to help bring awareness to the positive effect of the Puget Sound Restoration Fund, a nonprofit aimed at maintaining the upkeep of native marine life and their habitats. Elliott’s Oyster House uses the event to demonstrate a commitment to sustainable practices in addition to providing Seattle one of the biggest seafood events of the year. Enjoy over 30 varieties of local oysters from the massive 150-foot oyster bar or other seafood, including shrimp and clams available at the fresh seafood bar. Wine from over 60 wineries and many different local microbrews will also be available, and don’t forget to cast your vote in the “Most Beautiful Oyster” contest. (Tyler Shultz)

WHEN: Sat, Nov. 11 WHERE: Elliott’s Oyster House 1201 Alaskan Way, Pier 56, Seattle WEBSITE: www.el liottsoysterhouse. com/events-andnews/

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november 2017

NEWS

LEGAL CORNER

Endl es s P os sibil it ies The state of industrial hemp in Washington State By Alison Malsbury

espite the state’s great strides forward in recreational and medicinal cannabis legalization, establishing a regulated commercial hemp program in Washington has been a bit of a nonstarter, despite the general popularity of hemp. Last year, the Washington State House of Representatives passed Senate Bill 6206, which legalized hemp cultivation for research. Gov. Inslee vetoed that bill, but the legislature overrode his veto with a two-thirds vote, making it law. According to SB-6206, the bill describes hemp as “an agricultural product that may be grown, produced, possessed, processed and exchanged in the state solely and exclusively as part of an industrial hemp research program supervised by the department. Processing any part of industrial hemp, except seed, as food, extract, oil, cake, concentrate, resin or other preparation for topical use, oral consumption or inhalation by humans

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is prohibited.” The bill also tasked Washington State University (WSU) with researching the feasibility and desirability of industrial hemp production in Washington—the deadline for WSU to report its findings was January 14, 2017. WSU was asked to: 1.) Develop research programs on production systems for cannabis and industrial hemp; 2.) Evaluate market

“Allowing licensed I-502 processors to process industrial hemp would constitute a substantial departure from current law, and would greatly expand the scope of Washington’s hemp industry.”

potential and profitability of cannabis production; 3.) Examine individual and social costs associated with increased recreational cannabis use; 4.) Provide production-related information in support of cannabis cultivation; 5.) Facilitate student internship and other academic opportunities in the area of cannabis production; and 6.) Research the health effects of cannabis and the efficacy of cannabis used for medical purposes. Following this research, the Washington State Department of Agriculture implemented rules to establish the Industrial Hemp Research Pilot (IHRP), which is a program to further study the cultivation and commercial viability of an industrial hemp industry in Washington. Applications for licenses under the IHRP are currently being accepted, although hemp cultivation pursuant to the pilot program is to be conducted solely for research purposes and not for commercial purposes. Currently, there are only six licensed participants in the IHRP. But that number could change, given the recent passage of Senate Bill 5131, which contains a provision stating the following: “The department and the state liquor and cannabis board must collaboratively study the feasibility and practicality of implementing a legislatively authorized regulatory framework allowing industrial hemp produced in accordance with the requirements of this chapter to be sold or transferred to marijuana processors, licensed under chapter 69.50 RCW, for processing into industrial hemp or marijuana products to be sold at retail for human consumption.” Allowing licensed I-502 processors to process industrial hemp would constitute a substantial departure from current law, and would greatly expand the scope of Washington’s hemp industry, making the commercial cultivation, processing and sale of locally grown hemp products feasible for the first time. The success of the IHRP will likely factor into the state’s feasibility and practicality analysis, and we’ll be anxiously waiting to see if this is the tipping point for commercialized industrial hemp production in Washington State. c

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november 2017

REVIEWs

store highlight

Green Token Cannabis 7215 212 St. SW, Edmonds (425) 595-2072 www.greentokencannabis-edmonds.com

How and when did your store start up? We are the second location of Green Token Cannabis to open its doors (with more scheduled to open soon). We officially opened our Edmonds location on July 17, 2017. What’s the story behind the name of your store? We had just got back from our vacation to Las Vegas. Poker is my husband’s game of choice so we were throwing around names and a poker chip is also a token. So, what better way to relax then to toke on some great quality green weed . . . and Green Token Cannabis was born. What does your store offer customers that they can’t find anywhere else? Green Token Cannabis Edmonds is about the elevating the guest experience. We provide a space that is comfortable and inviting; we take the time to answer all questions whether they be from a first-time consumer or cannabis connoisseur. Additionally, our team members are all experts with years of experience working with the 20

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plant—so our knowledge of the plant and different methods of consumption are very expansive. How has the cannabis industry changed since you have been in the business? Where would you like to see it go? We would say the biggest change we have seen since opening would be relating to the advertising rules. As a new store, it has been difficult getting the word out to Edmonds, and surrounding communities, that we are open for business. Eventually what we would like to see is more cannabis discussion and compromise from both retailer owners and the Washington State Liquor Control Board. Too often the cannabis discussion is one-sided, which results in rules that are too limiting on legitimate business. What are the biggest challenges you face in this industry as a store? . . . Biggest joys? Our biggest joy is helping first-time buyers feel informed about their purchasing decisions, as well as seeing return guests rave about their Green Token experience.

To p-Sellin g Str ain: Rochester’s Pink Lemonade To p-Sellin g Co n centr ate: Ethos Innovations’ RSO CBD Serum To p-Sellin g Edibles: Mr. Moxey Mints-Peppermint sativa 100mg

What is the one thing you want patients/customers to know about your store? We will take the time to answer all your questions, whether it be five minutes or an hour. We want you to feel confident during your selection process so that you are able to maximize your cannabis experience while in the comforts of your own home. If someone wanted to open a store and get their feet wet in the industry, what advice or counsel would you give them? We need to work together as an industry in order to drive more discussion surrounding cannabis. Business in fighting, “price wars” and shady tactics only harm our industry and devalue the legitimate work we all do to provide cannabis products to patients and consumers. What do you hope to accomplish in the cannabis industry? We hope to change the perception of what a cannabis shopping experience is like; we are professional, knowledgeable and friendly. Come experience the Green Token Cannabis difference today!c

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november 2017

REVIEWs

strain, edible & concentrate Watermelon Panda Candies

Available at: Green Collar Cannabis in Edmonds.

Ah, the holiday season. So much joy and time spent with family. But with all that joy and family time also comes extended periods of time without imbibing. Whether it be due to travel, or judgmental relatives, it’s not always easy to get away and smoke, or even vape cannabis over the holidays. That’s where these Watermelon Panda Candies come in! These candies are discreet, and can easily be slipped undetected into a purse, backpack or stocking and the odorless, innocent looking candies can be eaten without causing a stir. Not only are these tiny little treats inconspicuous, but they’re tasty too. Refreshing watermelon flavor was paired with a hard to chewy candy texture. At 10mg per candy, they’re also a perfect dosage for family gatherings. Start with one, and keep eating if you want to really party. And with 10 candies in each package, you’ll have enough to share! You don’t have to go without your beloved cannabis this holiday season, just pack some Watermelon Panda Candies, and there will be joy wherever you go.

Available at: Commencement Bay Cannabis in Fife.

Alien Cake by Big Fan Cannabis If you have a cannabis lover in your life this holiday season, Big Fan Cannabis products are a natural choice. Its exterior box-like packaging would be easy to wrap, discreet and fit perfectly underneath an adult-only Christmas tree. The UFO-inspired design gives a nod to the out of this galaxy Alien Cake that the package contained. After popping open the container, the CULTURE team noticed an alluring cherry cheesecake fragrance that could have come from the Golden Girls’ kitchen. The flower is remarkably dense, with large, round nugs and leaves that come in glorious shades of green and purple. After using a vaporizer and water pipe to sample this luscious flower, the team noted the flavor matched the scent, with strong cherry and cheese notes. An indica-dominant hybrid from parents White Fire Alien OG and Girl Scout Cookies, this flower is not for beginners! Powerful and true to its indica origins, this Alien Cake is better suited for spacing out and watching some science fiction films or TV shows more than anything else. It’s the perfect flower for getting cozy indoors over the holidays.

Green Supreme by HempKings Available wherever: HempKings products are carried.

november 2017 CultureMagazine.com

Winter is coming! Better secure your kingdom, and batten down the hatches. Let HempKings help fortify your life this winter with this Green Supreme. For those of you who love the spirited jolt of energy and focus Green Crack provides, but hate the name Green Crack, because well, it has “crack” in it, then Green Supreme is the strain for you. Like Green Crack, Green Supreme is a sativadominant hybrid. It grows in more wispy, leafy nugs, with sugar leaves absolutely packed with THC crystals. The fragrance and flavor are both subtle, with hints of skunk, earth, wood and sweetness. This Green Supreme hits clean and smooth, making it easy to enjoy. The effects of this flower are immediate and powerful, like drinking a strong cup of green tea. Energy, clarity and focus are accompanied by a sense of calmness and happiness. If you have a long holiday check list to check off, and are struggling to find the energy to complete all your tasks, this Green Supreme is the flower for you!

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november 2017

REVIEWs

Sour Patch Kiss by Grass Monkey Premium Cannabis Nothing helps soothe the soul, ease the mind and get stuff done during this busy season quite like a perfectly blended sativa hybrid. This sativadominant flower is a perfect choice for those who want a perky flower. Sour Patch Kiss is perky, uplifting both in palate and effects. After unscrewing the lid on this jar, the floral, citrusy scent of this perfume-like flower jumps out at you. After using our usual water pipe and vaporizer to sample the flower, the CULTURE team noted that the flavor also exhibited pleasant, delicate floral and citrus notes, with hints of earth and wood. It’s the perfect light flavor profile for use before or after dinner. The effects of this flower are intense and incredible. Laser sharp focus, accompanied by a blissful euphoria, and a strong body effect, make this the perfect strain to help you get power on mega-productive days.

Available wherever: GaGa products are carried.

Available wherever: Grass Monkey Premium Cannabis products are carried.

Hard Apple Candy by GaGa During the month of Thanksgiving, we need all the help mustering up an appetite as big as we can get! There’s nothing worse than getting through a Thanksgiving dinner with all the trimmings, than to discover you’re too full for dessert. Look to a little support from cannabis to save the day. There is no better way to stimulate your after-dinner appetite, and cleanse your palate, than to pop in a Hard Apple Candy by GaGa. The packaging looks like any generic hard candy, so it would be perfect for any situation where cannabis use may be frowned upon. The only fragrance from this candy is a light apple scent, nothing that would raise suspicion, making it perfect if you’re trying to be subtle. As soon as you taste this candy the nostalgia hits you. Memories of caramel apples and holidays gone by flood the mind, as the delicious flavors take hold. At 10mg a piece, these candies are perfect for pretty much any application—just enough to take the edge off.

Mind Fiesta by Mammoth Labs The products coming out of Mammoth Labs are consistently highquality, and this Mind Fiesta is some of their best. The texture is perfect, waxy and malleable, with a honey-amber color that is oh-so-inviting. Mind Fiesta’s terpene profile is a flavorful delight, with the paperwork to prove it. Analytic 360 broke down the terpenes by percentage, which is always fascinating. Small amounts of the terpenes responsible for pine, citrus and woody flavors showed up. The most prominent terpenes were caryophyllene, which are found in cloves, black pepper and rosemary among other things, which tested at just over one percent, and humulene, which is responsible for the signature hops flavor and is also present in certain trees, tobacco and sunflower fields. After sampling this fine product with a water vaporizer, the CULTURE team all agreed the terpene profile was not only accurate, but a wonderful touchstone for the palate, helping to discern and understand some of the complex flavors present in this concentrate. At 77.4 percent THC, this concentrate is also astonishingly powerful. This Mind Fiesta is the perfect choice for those suffering from chronic pain and in need of powerful medicine. It’s also a great choice for those looking to have a little . . . Mind Fiesta.

november 2017 CultureMagazine.com

Available wherever: Mammoth Labs products are carried.

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november 2017

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 made of 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. Dot 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

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 26

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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GET YOUR CLICKS

HERE

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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) 30

MUSIC

Release Date: November 17

The Kid

Available on: PlayStation 4, Xbox One and PC

Kaitlyn Aurelia Smith Western Vinyl

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)

Over the last several years, Orcas Island native Kaitlyn Aurelia Smith has been one of the most prolific electronica artists around releasing six full-length albums and an EP as well as several remixes and original scores. For her most recent release, The Kid, Smith continues to compose on her Buchla 100 series synthesizer and push herself and her instrument into brilliant new territory that re-shapes what most might think about synth music. Smith’s production is incredibly lush and vibrant creating a true sonic world that will completely engulf and blanket listeners while they take a wondrous journey through human development and exploration. (Simon Weedn)

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november 2017

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 32

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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 34

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 36

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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

â&#x20AC;&#x153;Actually, I was messing around with [cannabis] sugar a few years ago which was pretty good; a teaspoon in your coffee in the morning unlocks a lot of doors.â&#x20AC;?

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Elevating Experiences Slow down with edibles in the bedroom By Ashley Manta

y supplies were assembled. Each couple had a plate with fresh strawberries and a few pieces of dark chocolate. They were instructed to sit next to one another and choose one giving and one receiving partner. I began giving instructions. “If you are the receiving partner, please close your eyes. If you are the giving partner, reach down a pick up a piece of fruit. Hold it under the receiver’s nose and instruct them to inhale the tart, fruity aroma of the strawberry—but don’t give it to them yet. Whisper in their ear how delicious and juicy the strawberry looks. How the sweetness will explode on their tongue when you finally allow them to have it. Now, tease it across their lips, let them just taste it for a moment. When you’re ready,

when you can feel that they really want it, place it in the receiver’s mouth. Receivers, notice the different flavors of the strawberry. Notice the texture and temperature, and how different your mouth feels now having something inside of it.” This exercise comes from my couples’ intimacy workshop that I designed with my lover, Ben Purna. We do guided sensual feeding as part of a multisensory experience. The dark chocolate we like to pair with the strawberries is actually a 2.5mg CBD edible. I wanted to both include low-dose edibles (as an option) and highlight the importance of mindfully choosing the products that you put into your body. There is a sensuality in choosing to only consume products that are first, high quality and free of harmful ingredients, second,

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taste good, and third, make your body feel the way you want it to feel. It was fitting that we chose to include an edible in the workshop, because the golden rule of edibles “start low, go slow” was essentially the mantra of the entire workshop.

“Taking time to really be present and enjoy yourself and each other is something that we often gloss over in our hectic day-to-day lives.”

It was all about slowing down, starting with a bit of anticipatory teasing, then moving intentionally into the exercises. I recommend the slow, sensual enjoyment of being together and tasting the delicious morsel. Ideally it is actually delicious and pleasurable to consume and not just some mystery brownie that your friend’s neighbor made. One benefit to slowing down with edibles is a deeper appreciation of the experience. Taking time to really be present and enjoy yourself and each other is something that we often gloss over in our hectic dayto-day lives. This approach is admittedly a substantial time commitment, which makes it ideal of a weekend away with a partner. Since edibles can take up to two hours to kick in and last (depending on tolerance and dosage) anywhere from two to four hours, I suggest that beginners err on the side of microdosing (2.5mg to 5mg) and make sure that their edible is coming from a reputable source (preferably one that lab tests and clearly labels their products). It’s also worth considering the cannabinoid profile of the edible you’re choosing. More and more companies are crafting high-CBD edibles (which I’m defining as a ratio of 1:1 CBD to THC or greater), and I hope to see more in the future. CBD is great for relieving discomfort and worry, which are two things that can seriously impact one’s ability to engage in sexual experiences. Having the higher CBD content allows you to both combine sex and cannabis in a mindful way, but also incorporate the therapeutic aspects of CBD to make sex more enjoyable. c

Ashley Manta is a professional sexuality educator, coach and event facilitator, as well as the creator of CannaSexual®

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november 2017

Culinary Confections

Revel in the world of cannabis-infused artisan chocolate By Addison Herron-Wheeler

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.”

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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Industry Insider

Unrivaled Potency

Korova CEO Steve Adkins shares how making infused desserts has made his company an edibles leader

It’s really dosing you can rely on. When you eat an edible from Korova, you’re going to feel it.

By R. Scott Rappold

ome infused edible companies cater to the novice, with bite-sized candies as low in strength as 2.5 milligrams, a popular trend known as microdosing. At Korova, you might say they go in a different direction. The Black Bar brownie packs in 1,000mg of THC—so potent that it

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is “recommended solely for those with extreme pain and a high tolerance.” The Oakland, California-based company is clearly onto something. Since launching in 2011, it has become one of California’s largest edibles companies, with 55 employees and selling 25,000 edibles each week. The motto is “unrivaled potency,” with the three-eyed cow logo you’ll

Photos by Steve Terrebonne

see in more than 1,000 California medical cannabis dispensaries. Korova’s success is further proven in New Frontier Data’s report “Cannabis On-Demand: Evolving Trends in California’s Medical Market.” The company’s famed Black Bar is listed as the number one edible product by unadjusted retail value in the entire state of California.

“We don’t encourage people to eat the whole thing. It says on the package you can always eat more but you can’t eat less.”

“Dosing You Can Rely On”

The company was founded by Joe Gerlach, who saw something lacking on dispensary shelves. “It was people making their own [edible] and putting it in plastic baggie written on it with a Sharpie,” said Steve Adkins, Korova’s CEO. “The quality of the products, the inconsistency of dosing, was something [Gerlach] thought he could do better.” The name Korova came from the bar where hooligans drink drug-laced milk in the film A Clockwork Orange, a favorite of Gerlach’s. It’s also Russian for “cow.” The cow in the logo is wearing the hat from the movie. And the third eye, well, maybe you should eat some Black Bar, give it a while and then ponder that. From the beginning, the cookies and brownies were made from scratch, with professional packaging and lab testing to ensure the product met the hefty potency claims. “It’s really dosing you can rely on. When you eat an edible from Korova, you’re going to feel it,” said Adkins.

That said, the company does sell edibles with potency as low as 150mg, which is still sure to knock the socks off most cannabis enthusiasts.

Medical to Recreational

In some states, edible makers are required to have products divided into pieces by potency. California does not, so a consumer eating a Korova bar decides how much to break off (assuming, of course, they’re not interested in ingesting 1,000 milligrams in one sitting.) Adkins said Korova’s customers will eat the 1,000mg brownies in small pieces and put the rest back in the freezer, stretching their $50 over days or weeks. It’s why the Black Bar is the most popular product, followed by the 500mg Fifty One Fifty Bar. “We don’t encourage people to eat the whole thing. It says on the package you can always eat more but you can’t eat less,” he said. Whether Korova will continue to be able to make them like that is up in the air as California draws

up its first cannabis regulations. Will edibles have to be divided into 10mg doses? Will something as potent as the Black Bar even be allowed? Amid the uncertainty, Korova is plunging ahead on new initiatives. The company plans to be part of the recreational market, even as Adkins hopes for an exemption to allow Korova to continue to sell the 1,000mg bars in medical dispensaries. Korova has licensed its product to manufacturers in Nevada and Arizona. The company even plans to launch its own line of cannabis flower next year. “We definitely have a lot of work we’re doing inside to get ready for this, with the idea of continuing to have a premium position within the cannabis industry, but knowing to do that we need to make some changes in a way that’s going to benefit our company, consumers and dispensary owners,” Adkins said. “With the regulations in California, however they end up, we’re looking at positioning ourselves as ‘potency you can rely on.’” c CultureMagazine.com

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Holistically Healing

Army Veteran Matthew Kahl finds sweet relief in cannabis edibles By Addison Herron-Wheeler

he world of cannabis has made no secret of its veteran patients and advocates, and veterans often make no secret of their love for cannabis either. For many, the plant offers relief when nothing else does, whether it is psychological relief from Post-Traumatic Stress Disorder (PTSD) or physical relief from pain. For U.S. Army veteran Matthew Kahl, cannabis was an easy choice over the parade of opioids he was prescribed, and medicating in edible form has provided tremendous relief. “I started medicating with edibles in 2013 when I first got to Colorado,” he told CULTURE. “I served in the U.S. Army, 101st Airborne Infantry, 1/506 ‘Band of Brothers’ of miniseries fame, Alpha Company, 1st platoon ‘Bastards,’ from March 2007 to December 2011. I deployed twice and received a medevac from theater of operations during my second deployment with injuries to my face, head, neck, thoracic and lumbosacral spine.” >>

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As a result of his injuries, like many other vets, Kahl was immediately prescribed a veritable cocktail of pharmaceutical drugs. “I was placed on a grueling regimen, drugs of all kinds,” he explained. “Opiates, benzos, neuroleptics, antidepressants, antipsychotics, anti-inflammatories, anti-nausea agents and even more drugs to counteract the side effects.” After trying these drugs but disliking the side effects and not getting the desired results, Kahl decided to try cannabis. Drawn by the promise of a medicine without a lot of fine print, he began experimenting. He found relief in cannabis, and he especially enjoys the relief he gets from imbibing edibles. “I like traditional butter and oil mixtures, and I usually make my own,” he said. “I’m a traditionalist. I like brownies. I also like coconut oil extractions; usually I take those by capsule.” Kahl explained that edibles work well for him because they provide relief from physical and mental stressors throughout the day, versus smoking or vaping. He finds the effects of edibles more in line with his needs. “Edibles provide a much more measured dose throughout the day than smoking,” he told CULTURE. “I get nerve pain relief, migraine relief, muscle spasm relief and psychological relief from the hyper vigilance and anxiety that comes with PTSD.” “Edibles are just as viable a medical treatment as any of the pills ever were,” he added. “Absorption is similar, elimination timelines are extended, as compared to smoking.” As a lover of edibles and a medical cannabis consumer, Kahl is happy with the legalization efforts that have taken place in the U.S. so far. However, he still feels that there is a long way to go. “Legalization has increased access for so many, but my primary bone to pick with it is

“Edibles are just as viable a medical treatment as any of the pills ever were.”

the lack of home grow rights in some states, and the increased restriction of home grow in states where it is constitutionally guaranteed, like Colorado,” he explained. “The legalization apparatus in many states has excluded many growers from legally entering the market, which causes untold damage to social justice in America.” Kahl believes that more people should be able to grow their own cannabis, and he also doesn’t like the fact that many are shut out of the industry because of past convictions. He thinks that the industry should be more available to those who come from low-

income backgrounds. “There are many individuals with records who need not just access to cannabis, but they need access to the process of licensing a business and competing on the market with other more moneyed and well-connected interests,” he continued. “There are people who just don’t have the money to get into the industry, and laws restricting the number of licenses and raising the entry barriers to get one discriminate against the very people who kept this plant alive and advanced breeding and cultivation standards throughout 20th century prohibition.” Many just like Kahl consume edibles to medicate because of mental or physical wounds they obtained during their time in the service. Kahl hopes that in the future, he will be able to get edibles more freely and with fewer regulations in the way, so that others will be able to do the same. c CultureMagazine.com

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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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RECIPES

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summer experiments 4

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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g ro w i n g

c u l t u re

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:

PROFILE

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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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november 2017

c u l t u re g ro w i n g RECIPES

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

PROFILE

COURAGE

2 cups mushrooms, sliced

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

november 2017 CultureMagazine.com

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

c u l t u re

Ingredients: 1 pound white turnips, peeled and cut into chunks

g ro w i n g

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

RECIPES

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 340Â°. 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

november 2017

PROFILE

16 ounces low-fat cream cheese, room temperature

COURAGE

3/4 cup graham cracker crumbs, 2 tablespoons reserved for garnish

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 arrest, but 52

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 she was taken into custody,

november 2017 CultureMagazine.com

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.

CultureMagazine.com

november 2017

november 2017 CultureMagazine.com

CultureMagazine.com

november 2017