THE TANNINS & TERPENES ISSUE
Lifted Cannabis Coffee Creamer paired with cold brew coffee
SOOTHING SUNDAY
40% off Legends & Private Reserve and 30% off all CBD
PANDAMONIUM MONDAY
30% off all Panda, Snicklefritz, Dabstract, Sticky Frog, and Hot Sugar
BEST BUDS TUESDAY
20% off all flower & 30% off featured brand
CONCENTRATION WEDNESDAY
20% off all dabs & cartridges, and 30% off batteries
MUNCHIES THURSDAY
20% off all edibles & beverages
FLOWER POWER FRIDAY
20% off flower and joints when you buy 7g or more and 30% off Blue Roots
SAFETY MEETING SATURDAY
20% off flower and joints when you buy 7g or more
10% off - Wisdom Discount to Guests over 65
30% off - All CBD topicals, tinctures, and capsules
30% off - Daily rotating deals in every category
FROM 9AM–9PM
WES ABNEY CEO & FOUNDER
wes@leafmagazines.com
MIKE RICKER OPERATING PARTNER ricker@leafmagazines.com | advertising sales
TOM BOWERS CHIEF OPERATING OFFICER tom@leafmagazines.com
DANIEL BERMAN CREATIVE DIRECTOR daniel@leafmagazines.com
KAYL WOHL COPY EDITOR kayl@leafmagazines.com
ASHLEY HIRCHERT SOCIAL MEDIA LEAD ashley@leafmagazines.com
WES ABNEY ABOUT THE COVER
On the cover of this special edition is the delightful pairing of Lifted Cannabis’ Coffee Creamer strain and Seattle Strong Iced Cold Brew coffee — a thoroughly modern take on the Seattle speed ball of pot and coffee. Styled by longtime Leaf collaborator Malina Lopez at her Seattle studio, this beautiful and always highly anticipated issue is filled with stoney combinations of alcohol and Cannabis sure to excite. Be sure to check out our website at LeafMagazines.com to see even more tantalizing Tannins & Terpenes ideas.
PHOTO BY DANIEL BERMAN @BERMANPHOTOS STYLING BY MALINA LOPEZ @ARTBYMALINA
CONTRIBUTORS
WES ABNEY, FEATURES
AJ AGUILAR, FEATURES
ASHLEY CREATES LLC, PHOTOS
DANIEL BERMAN, PHOTOS + DESIGNS
BOBBY BLACK, FEATURES + DESIGNS
JOSHUA BOULET, ILLUSTRATION
DANIEL CHANG, PHOTOS
ROBERT GARCIA, ASSISTING
MICHAEL GREENMAN, VIDEO
REX HILSINGER, FEATURES
MATT JACKSON, FEATURES
MALINA LOPEZ, STYLING
SHARDELL MONIQUE, PHOTOS
JESSE RAMIREZ, DESIGN
MIKE RICKER, FEATURES
KELSEY STEVENS, PRODUCTION
SHANNON SWEENEY, FEATURES + PHOTOS
TERPENE TRANSIT, DISTRIBUTION
TERPODACTYL MEDIA, FEATURES + PHOTOS LENA WHITE, AD SALES + PRODUCTION
We are creators of targeted, independent Cannabis journalism. Please email us to discuss advertising in the next issue of Northwest Leaf Magazine. We do not sell stories or coverage. We can offer design services and guidance on promoting your company’s medicinal, recreational, commercial or industrial Cannabis business, product or event within our magazine and on our website, leafmagazines.com. Email ricker@leafmagazines.com to start advertising with Northwest Leaf!
Exclusive Cannabis Journalism CONNECT WITH NORTHWEST LEAF!
Editor’s Note
Thanks for picking up The Tannins & Terpenes Issue of the Leaf! This issue celebrates the art of pairing Cannabis with wines, cocktails and nonalcoholic beverages, as nothing satisfies quite like a big hit and a fresh sip to wash it down.
Cottonmouth is a common occurrence after smoking or eating Cannabis, which is why we’ve sought out refreshing ways to quench the palate since our first T&T issue in 2010. Back then, people didn’t understand that Cannabis had different strains, flavor profiles and effects, so we highlighted this variety through wine pairings. Over the last decade-plus, we’ve expanded into a wide range of product combinations and pairings, from energy drinks and cartridges to smoothie beers and edibles.
Today, it is well known that Cannabis comes with a variety of flavors, effects and looks, and we celebrate the opportunity to pair local craft products together. While I recently celebrated 18 months of sobriety from alcohol, and firmly believe that Cannabis is safer than alcohol, I still find it both apropos and invigorating to pair the two together. Folks who choose to use Cannabis before cocktails will likely consume less booze, drink more water and have a lessened hangover experience from Cannabis’s neuroprotectant Cannabinoids. There is strong evidence that if choosing to consume alcohol, a low dose, one-to-one edible could be the secret to a hangover-free experience.
“CANNABIS IS TRULY THE ONLY DRUG THAT CAN BE CONSUMED DAILY WITHOUT FEAR OF TOXICITY OR OVERDOSE.”
Throughout my lifetime, I was told that weed causes cancer and hurts the brain’s ability to develop, only to see science and anecdotal patient testimonies prove time and again that the opposite is in fact true. Cannabis protects the brain, stabilizes our endocannabinoid system, which regulates many functions, including our immune system, and is patented by Big Pharma for anti-cancerous and anti-tumorigenic properties.
Meanwhile, the theory that a glass of wine a day is good for the heart has been disproven, and regulatory bodies now advise that adults limit themselves to one to two drinks per day (or less), with EU guidelines pushing for just two to three drinks per week. This is a far cry from the Americanized view of drinking, which pairs booze with every day of the week, with football on Monday, Thursday, Saturday and Sunday, and drinkers left to concoct their own reasoning, like Taco Tuesday (margaritas, duh).
But I see a time when our collective view of alcohol shifts to view it as a hard drug to be consumed sparingly and in times of celebration or difficulty, with the go-to daily sip being an infused Cannabis drink or CBD for those seeking more relaxation than intoxication. Cannabis is truly the only drug that can be consumed daily without fear of toxicity or overdose, with benefits that build over time as the endocannabinoid system improves in health. With this in mind, please consider Cannabis for your 5 p.m. ritual or whenever the mood strikes you, and think twice before your next happ y hour. Pouring out the Bud Light and smoking bud is not only safer, it’s probably cheaper in this inflationary economy.
LOUNGES COMING TO VEGAS, SOFTENING SIN CITY VIBE
"...a prospective applicant [must] have had an immediate family member convicted of a Cannabis crime and that they live in an area “significantly impacted by poverty and high arrest rates."
Las Vegas, a city long synonymous with vice and gambling, is issuing six social equity licenses for consumption lounges, which will give stoners a safe place to use Cannabis without fear of harassment or criminal issues.
The social equity licenses were issued originally to applicants deemed not qualified, based on restrictions that include criteria from the Cannabis Control Board and Cannabis Advisory Commission’s Social Equity subcommittee. The criteria require that a prospective applicant have had an immediate family member convicted of a Cannabis crime and that they live in an area “significantly impacted by poverty and high arrest rates,” based on study data.
SHOULD NJ COPS FIRED FOR WEED GET JOBS BACK? JERSEY CITY MAYOR SAYS NO!
Cannabis legalization comes with so many difficult questions, including whether cops, doctors, truck drivers and others with professional licenses should be able to use Cannabis off-duty. When viewed through the lens that Cannabis is safer than alcohol, it seems clear that we should prefer cops blowing off steam and PTSD via a plant-based medicine, as opposed to drinking to deal with the emotional stress of a dangerous and important job.
Once the licensing process begins, applicants must undergo a “suitability investigation” and clear many other regulatory hurdles before a lounge can be established and operated. Unfortunately for Vegas visitors and residents, this process can take many months or years, so it will be some time before these licenses are ready to serve dabs and infused drinks.
west coast wellness
CARLSBAD BREAKS BAD WITH NEW CANNABIS SMOKING BAN IN APARTMENTS, CONDOS
The beach buzz in Carlsbad, Calif. is set to be a little less hazy as a new city ordinance bans smoking or vaping of Cannabis and nicotine in buildings zoned as multifamily residential, aka the places where most people live.
The push comes from advocates whining about cigarettes killing people and Cannabis smoke being annoying, but this is America, where we have the right to die high and slow while consuming processed foods, forever chemicals and microplastics that are not historically regulated in consumers’ best interests.
"this is America, where we have the right to die high and slow while consuming processed foods, forever chemicals and microplastics that are not historically regulated in consumers’ best interests."
Local resident and “Karen” Katrina Preece told the City Council that “this is a painful and alarming health hazard,” referring to people smoking on their own property. Carlsbad is one of 84 California counties that have banned smoking in homes or on decks and patios, proving that California is the ultimate in high-tax, low-freedom legalization — aka NIMBY legal. In a twist of progressive policies, there is now pushback not for freedom of choice and property rights, or the disproportionate effect on renters and low-income families who deserve the choice to smoke, but because the law could affect property owners and police officers who refuse to enforce the law.
We salute Will Creagan, chairman of Southwest Equity Partners, who wrote to the city: “So you pass an ordinance and then tell the property managers, ‘You need to enforce this’ ... good luck. This is another clear case of government overreach.” The new smoking ban will not affect single-family homes and will go into effect on January 1, 2025.
Fighting for cops to have the right to party, lawyer Michael Rubas is both running for mayor and accusing the current Jersey City Mayor Steve Fulop of firing cops for using weed off-duty, in a “ruse done solely
"This dispute stems from a wrongful termination suit filed by one of the cops fired for the use of Cannabis while off duty."
for the use of Cannabis while off duty. Several cops have been fired in Jersey City for testing positive for Cannabis during random drug screenings, using the conflict between federal law and firearm restrictions as justification for the firings. In a twist unique to New Jersey, the 2021 law that legalized Cannabis allows cops to use Cannabis if they are not on duty, setting the table for a showdown between state and federal law.
Jersey City has lost its court cases against three cops to date, but the choice to not rehire them has come from the top, with the decisions causing a “little revolt,” according to an email sent by Mayor Fulop.
A spokesperson for the mayor, Kimberly WallaceScalcione, said in a statement that the suit is “silly” and that “most people would agree with the administration that police officers should not be coming to work stoned.”
As with all legal challenges to current standards and limits on Cannabis, this case could have national implications as it sets up a direct challenge between state and federal law. As the suit states, “This constitutional right to possess and consume regulated Cannabis is granted to all New Jersey citizens, including Jersey City Police Officers.” Whether that interpretation is correct, it seems most Americans agree that cops are safer stoned than drunk, on or off duty.
GROUNDED
GETTING BETTER ALL THE TIME
Veteran and owner Craig Fitzgerald methodically implements a culture at Root Cellar Cannabis that resonates with his community and staff (with very little employee turnover).
This local luminary practices the age-old wisdom of putting his people in positions of strength so they can do what they do best as the business’s key to success. From its inception, Craig aimed to exemplify the craft of selling Cannabis by establishing a foundation of authenticity, demonstrated by quality relationships with vendors that translate into a top-notch selection of products.
THEY GOT YOU
One of the coolest things about this place is the ongoing improvements in design and atmosphere. You may feel like you’re walking into something special: a curated vibe that’s the antithesis of corporate cookie-cutter aesthetics. The glass cases have an identity, tailored to what you want, showcased by authentic brands that share the love and desire for this Cannabis journey. After all, they’ve got a lot of patients who are regulars, and patients know the difference! The shop conveys the sense of being alive, intuitively aware of its own evolution where nature’s currents channel through and leave a footprint. With the area feeling very intentional, the surrounding rocks, plants and wood afford a level of natural comfort that grounds visitors. Check out the mural by local artist Brianne Lesman (@pnwartwork).
LOTTA LOVE
Most community outreach has been anonymous because Cannabis companies can’t always go on record when helping children. However, Root Cellar has been a huge asset this year for the North Mason Food Bank by picking up the check to feed volunteers. They also raise money daily for the humane society. The shop is visited by a variety of animals (sometimes even a hedgehog) as customers bring them in for photo ops. Visitors might see cats in backpacks, naked guinea pigs and, of course, tons of dogs who love to dip into the basket for a treat.
“THE SHOP CONVEYS THE SENSE OF BEING ALIVE, INTUITIVELY AWARE OF ITS OWN EVOLUTION WHERE NATURE’S CURRENTS CHANNEL THROUGH AND LEAVE A FOOTPRINT.”
ROOT CELLAR CANNABIS
23632 NE STATE RTE 3, BELFAIR, WASH.
ROOTCELLARCANNABIS.COM
@THEROOTCELLAR | (360) 552-2359
8AM-10PM SUNDAY-THURSDAY
8AM-11PM FRIDAY & SATURDAY
STAFF PICKS
FLOWER
Trichome Extracts Bubble Bath - JD
House of Cultivar Apple Banana Gelato - Marsha
SKöRD Lemon Shortbread - Kim
Upon a Cloud Candy Gas - Nicole
JOINTS
K-Savage Permanent Marker - JD
Trichome Extracts Super Lemon Haze InTERPreter - Marsha
Trichome Extracts Butter Mintz THCA Infused - Kim
Packwoods Guava Bubblegum Hash Infused - Nicole
CARTridgeS
SKöRD Divine Kush Breath - JD
Constellation Cannabis Sour Diesel Rosin Pod - Marsha
Plaid Jacket Super Boof Disposable - Kim
Seattle’s Private Reserve Buttermilk Biscuits - Nicole
DABS
Trichome Extracts Lemon Cake Applesauce - JD
Constellation Cannabis Discovery Rotten Pineapple Hash Rosin - Marsha
House of Cultivar Candy Pound Cake Hash Rosin - Kim
House of Cultivar The Soap Hash Rosin - Marsha
EDIBLES
Verdelux Pomegranate Bombshell - JD
Swifts Edibles 500MG MAX Milk Caramel Truffles - Marsha
Gravity Gummies Pineapple 1:1:1 THC/CBG/CBD - Kim
Good Tide Guava Solventless Gummy - Nicole
CHRIS CAMPAGNANO
NORTHWEST LEAF BUDTENDER OF THE MONTH
YOU MOVED FROM FLORIDA IN 2017. WAS THE MOVE SPECIFICALLY TO DIVE INTO THE LEGAL CANNABIS BUSINESS? It was. I was tired of looking over my shoulder in Tampa Bay. Realistically, I found myself interested in the medical benefits of Cannabis and wanted to point my compass more toward that direction.
“SEATTLE HAS BEEN A STAPLE IN THE LEGAL CANNABIS WORLD SINCE THE BEGINNING.”
WHEN HE’S not teaching the curious AGT clientele about the benefits of certain Cannabinoids, you’ll find him out and about with his girlfriend Morgan, trying new cuisine and exploring the beautiful scenery the PNW has to offer. Follow him on Instagram @chrizdatwizta.
WHY SEATTLE? It’s just a booming city over here. Seattle has been a staple in the legal Cannabis world since the beginning. The nature and beauty here are amazing, yet you still get the big city atmosphere, so it has a little bit of everything that I enjoy in life. I’m a big sports fan also, and this is a great sports town.
YOU’RE A PATIENT CONSULTANT WHO MAKES CARDS FOR MEDICAL PATIENTS, WHICH SAVES THEM THE 37% STATE TAX. SO, YOU’RE A MEDICAL BUDTENDER? Yes. I think more than anything, the medical consultation is just an extra service. It does save patients the 37% excise tax, which is a new law that recently took effect. But being a medical budtender comes more from my side of just wanting to find what works for people because everyone has different needs, and I like to take a more tempered approach rather than just selling them some prerolls and ushering them out the door.
IF YOU WERE TO SING THE NATIONAL ANTHEM AT A SEATTLE SPORTING EVENT, WHICH TEAM WOULD YOU BE MOST LIKELY TO HIT THAT HIGH NOTE FOR? The Mariners just because baseball is a chill vibe. I think I can put one right over the plate.
WOULD YOU THROW A SCREWBALL OR BRING THE GAS WITH A FASTBALL? I would definitely bring the gas. And gas is my main terp profile.
A GREENER TODAY
19315 BOTHELL EVERETT HWY #1 BOTHELL, WASH. | AGREENERTODAY.COM @AGREENERTODAY.SOUTHSEATTLE (425) 419-4161 | 8AM-11PM DAILY
THE RETURN OF DELI STYLE
For the first time, customers at recreational pot shops in the state of Washington can now order their bud based on smell and have it weighed out in real-time, saving plastic and ensuring customer satisfaction. Commencement Bay Cannabis has taken the historic step of allowing select strains to be sold at its stores in bulk, allowing customers to smell and view their weed before purchasing. “Deli Style” is a term for buying weed the way lunch meat is bought at the deli. You pick a flavor, give it a smell, and pick the buds you want as they are weighed out in front of you. This is how weed was sold in medical Cannabis dispensaries in Washington for years, and how many other states, including Oregon, sell their pot.
LEAF EDITOR WES ABNEY SNIFFS AWAY
FIRST AND FOREMOST, Cannabis is an agricultural product. It’s a plant that’s farmed, processed and cared for in a style similar to grapes, apples and peaches. Imagine going to the grocery store and having to buy each apple in a plastic bag or small jars of grapes instead of a big, Ziploc bag that lets the grapes breathe for freshness. Most people would never buy an avocado without giving it a squeeze, but we ask our Cannabis consumers to buy weed without smelling it every day.
“I love that we can smell the weed and offer that experience to our customers,” said Carla Coleman, one of the lead budtenders at CBC.
“Buying prepackaged weed is literally a risk, and just because you mess with a vendor and have a good experience doesn’t mean you’ll get fire the next time. I wish we were able to sell all the weed deli-style!”
Deli-style keeps pot fresher, although that might seem like a shock. There is nothing worse for weed than stuffing an eighth or quarter ounce of flower into a jar or Mylar bag and leaving it sealed for weeks or months in a well-lit environment. Stored alone in a Mylar, Cannabis has been shown to absorb chemicals and plastics from the bags. In glass, the weed is chemical-free, but the empty air and space create room for trichomes to fall off, causing the quality to degrade.
Conversely, storing bulk weed in large jars with a quarter pound to a pound keeps the plant fresh by storing it together. It’s easier to maintain a controlled environment for a big jar than a small one, and bulk-stored weed holds moisture, terpenes, trichomes and quality longer. The smell jars used at CBC are also sealed, using an air bubble that’s pushed to waft out smells without exposing the
pot to air, all while safely tucked against a Boveda pack for freshness.
For the store’s assistant manager, David Hampton, the big surprise has been selling more budget buds along with the top shelf, especially because the budget buds are smelly and look great in a big jar. CBC can also sell the product at a lower price when prepackaged, passing savings on to the customer.
“Believe it or not, we’ve pushed more of the lower tier than the higher because it’s cheaper. There’s also a cost factor with deli style. Our Gold Leaf ounce is $252 deli-style or $320 prepackaged, and our budget ounces are only $56, so we have great discounts and a big range of price and quality.”
According to Washington state law, Cannabis companies are allowed to have a range in the standard weight of product, which means that a gram of oil or an ounce of flower might not weigh what it says on the label. Many companies seeking to shortcut and save 20% commonly weigh grams of oil to 0.8 grams, or short eighths (3.5 grams) to 3.0 or 3.2 grams. It’s generally not greed but rather over-taxed corporations struggling; saving 0.2 to 0.3 grams on every jar adds up to huge savings at the expense of the customer. With deli style, you see the budtender weigh the weed out, ensuring that the buds you want end up in a jar.
choose your buds specifically,” said Raven Morales, another lead budtender at CBC.
This deli-style opportunity is only happening because the CBC is owned and operated by a tribal entity, the Puyallup Tribe of Indians, over which the LCCB (Liquor Cannabis Control Board) doesn’t have regulatory authority. The LCCB runs excessive taxes averaging 47% at the point of sale, enforces ridiculous restrictions like making home grows illegal and limits selling weed deli-style, all of which hurt Washington consumers. Buying weed pre-packaged allows low-quality Cannabis to be sold and proliferate, hurting craft farmers who are forced to compete without the ability to showcase product quality.
With tribal-owned stores moving toward selling deli-style, selling baller jars of 7 grams of concentrate, and allowing events with onsite sales and consumption, the hope is for the LCCB to realize it is hurting both consumers and the industry and will recognize these freedoms under current regulation.
“I’m a huge advocate for this to be available for the entire state,” assistant manager Hampton explained. “I’m hoping it’s a learning lesson [for regulators] to revisit the laws and see what we can do to fix as many as we can.
“Most people would never buy an avocado without giving it a squeeze, but we ask our Cannabis consumers to buy weed without smelling it every day.”
Until then, I’m grateful for this opportunity for CBC to be the first, this is like winning the lottery!”
Until the rules change, tribal-owned shops will have a distinct advantage, and they are passing that along boldly to the customer, whose benefit the entire Cannabis system depends on and should be designed for. Long-time customer Jae Shin, who stopped in after a day of contracting on a job site, says the change has been amazing.
“There’s no hiding the looks behind a bag with deli style, and watching us weigh it out, you can
“I’ve tried everything in this shop over the last five years, and with the prepackaged jars, you aren’t 100% sure about getting your money’s worth. With deli style, you get to see the fresh buds and smell what you are working with! I got the Bombay from Dodi, the new Marshawn Lynch x Gold Leaf collab. After smelling it, I had to try it!”
HIGH ON DESSERT
THC SUPREME EDIBLE ROUNDUP
CANNABUTTER is the original way edibles were made: through a process of infusing butter with trim, buds or hash at low temperatures held during a long simmer. This process pulls beneficial cannabinoids and terpenes in a full-spectrum extraction, with the fats and lipids binding the buzz in the butter. Cannabutter provides a long-lasting, potent high that’s more robust than distillate-based edibles and has better effects when used for pain, anxiety or sleep. It can also get you baked like a cake — no frosting required.
Lucky for us, the husband-andwife duo behind THC Supreme has infused their gourmet chocolates with cannabutter and positive vibes. As medical patients who beat a cancer diagnosis, they believe in the healing
power of their product and want to share the high with everyone, one yummy bite at a time.
We dove into a sampler pack of edibles, starting with the lightly salted Peanut Butter Bites that melt onto the palate in a smooth, creamy chocolate and nutty bite.
The Mocha Truffles came next, with a ganache-truffle-like texture that melts into a sweet and bright coffee finish, leaving us hungry for more. Saving the Almond Caramel for last, we loved the bump in the chocolate where the nut hides, similar to an Almond Joy, but packed with a potent buzz. First bites are silky as the chocolate melts into the caramel, enveloping the senses with a salty, chocolatey, nutty bite that’s satisfying and addictive.
With other delicious options including Orange Buddha Cookies, Peppermint Truffles and Chocolate Nougats, there’s something for everyone on this dessert tray. We found the effects to be quick-hitting, flooding our minds and bodies with a complex, stoney and chillaxed buzz that lasted for hours and into a restful night's sleep. With harder-hitting effects, we ate a lower dose than we would normally with gummies and had a much tastier time getting our medicine into our tummies. Look to THC Supreme for these and other cannabutter-infused edibles, and treat yourself with a full-spectrum buzz in a gourmet chocolate bite.
“WE HUNGRILY DOVE INTO A SAMPLER PACK OF EDIBLES, STARTING WITH THE LIGHTLY SALTED PEANUT BUTTER BITES THAT MELT ONTO THE PALATE IN A SMOOTH, CREAMY CHOCOLATE AND NUTTY BITE.”
Heavenly Buds Strawberry Candy and Apple Fritter
Solventless Hash Rosin
Experience a taste of Heavenly Buds rosin that tastes so sweet it could be an angel’s treat, with beautiful, fruity terps that celebrate the end of a bountiful Northwest summer.
FROM RAINIER CHERRIES to the locally bred and grown Rockit Apples, Washington is known for its produce and brilliant fruits that are desired around the world. Despite this agricultural bounty, nine out of 10 Americans don’t eat enough fruit or vegetables, according to the CDC, which could explain why our national health levels continue to decline.
While dabbing our fruity hash rosin doesn’t count towards our daily fruit intake, the ensuing munchies give us an opportunity to pick healthy snacks, which always feel better when paired with a terpy buzz.
“...fills the mind and body with a happy, skippingin-the-sun buzz.”
The humble apple became the official Washington state fruit in 1989. A historical love for apple pastries was shared by both George Washington, whose wife, Martha, had a celebrated recipe with roots in the 1600s (more information can be found at mountvernon.org), and England’s King Richard II, whose banger 1397 feast featured a version that used ale and saffron to flavor the dough.
The Romans get the OG credit for inventing the tart treat, but we think the real props go to the Heavenly Buds team for growing and processing the Apple Fritter strain into beautiful golden rosin.
Fresh green apples ooze from a lightly oily, soft and fluffy rosin that’s a joy to load onto a dab tool. Loading a glob of Apple Fritter releases a doughy, gassy funk that intensifies when heated up, baking into a full apple pastry-like hit that simultaneously satisfies the palate and mind with a rush of delicious, smooth vapor. Effects quickly fog the frontal lobes, slowing time and amplifying feelings of creativity and hunger, sending us mentally into the kitchen for a sweet treat as we turn to our second flavor of top-shelf rosin.
The Strawberry Candy is ripe and bright, with creamy, sugary notes of fresh strawberry jam and a gassy, tangy finish that had us ready to spread this hashy preserve on toast. First inhales send a smooth, syrupy-thick vapor full of melting berries and hashy funk that fills the mind and body with a happy, skipping-in-the-sun buzz.
The uplifting euphoria fuels the last summer adventures and chases away the rainy blues as the weather starts to change and the low clouds return to Seattle’s version of stoner heaven.
ON
A BALMY AUGUST EVENING, as the Sturgeon Blue Super Moon gradually rose over the misty peaks of the Olympic Peninsula, I embarked on an adventurous journey. The trek up to Deception Pass was reminiscent of a mythical storybook — one filled with childlike nostalgia, natural wonder and just the right touch of that green goddess we have all grown to love. Nestled in the serene beauty of old-growth trees, the ZoZ Adult Summer Camp is a hidden gem that offers a joyful and enriching experience.
ALL FOR ONE ALL FOR FUN!
ZoZ Adult Summer Camp Offers Adventures In Deception Pass
I RECENTLY had the privilege of attending this unique adult summer camp, and I can confidently say it was a rewarding excursion that armed me with a new sense of community and friendships I will cherish for years to come. The camp, curated for a 21+ experience, is an all-inclusive haven open to the public with a special focus on budtenders — the unsung heroes of the Cannabis community. It aims to provide a place for people from all walks of life to gather, bond, spend time in nature and soak in the vibes. From the moment I arrived, I was struck by the sense of family that Camp ZoZ fosters.
It’s a place where all people, Cannabis enthusiasts or not, come together to connect, have fun, learn and find inner peace. Wrapped in the warmth of a campfire glow and seasoned with the vibrant flavors of infused cuisine, the hard-working pioneers behind this Cannabis-inspired wellness movement have created an unforgettable, interactive experience.
The camp’s itinerary was a perfect blend of relaxation and rejuvenation, with activities designed to nourish both body and mind.
The infused cooking class, presented by Chef Unika Noiel
of LUVN Kitchn (luvnkitchn.com), was a highlight, offering an educational opportunity to learn how to craft tasty, Cannabis-infused meals that delight both the palate and spirit. Chef Unika prepared three delicious meals a day while grooving to soulful music for all to enjoy. Beyond the kitchen, the camp offered a diverse range of activities that catered to wellness. Early morning yoga overlooking the serene Puget Sound set the tone for a day of tranquility, while evening singing bowl classes created a symphony of soothing vibrations that resonated deep within.
For those seeking adventure, outdoor hikes through the lush trails of Deception Pass revealed a breathtaking path to connect with nature.
And for the creatively inclined, the crafts corner provided unique supplies for memorable take-home creations.
When it was time to unwind, fun yard games brought out the inner child in everyone, with laughter echoing across the campgrounds and into the night of campfire s’mores and intimate conversations.
Accommodation options were just as thoughtfully curated, with the choice of cozy cabin bunk-style housing for those who prefer a bit more comfort or outdoor tent camping for a rustic, fully immersive experience in the lush green surroundings.
The outdoor environment played a significant role in creating an atmosphere that encouraged reflection and mindfulness. It’s not just a retreat; it’s an adult summer camp where you can truly disconnect from the outside world and reconnect with yourself.
As a woman-owned business, Camp ZoZ is breaking new ground for the wellness and Cannabis community. Co-founder Natali Schutz and her brilliant team are committed to creating a safe and inclusive space for all. This is evident in the multiracial and diverse age range of attendees. This adult summer camp is a place where everyone is family — no judgment, just a celebration of life, love and the pursuit of enlightened memories. If you’re seeking a retreat that offers more than just relaxation, then ZoZ Adult Summer Camp is the place for you. So, roll up, tune in and let the good times flow. This is one adventure you’ll be talking about long after the haze clears.
What inspired you to create the ZoZ Adult Summer Camp, and how did the idea evolve into what it is today?
Natali: Seeing the growing need for mental and physical wellness in our communities, the inspiration stemmed from a deep desire to curate a Cannabis lifestyle retreat that was welcoming to all while promoting wellness and community. My team and I dreamt up an all-inclusive experience packed with a collection of Cannabis-friendly activities, wellness and community bonding; where individuals could melt into a relaxing art project, have fun playing games or moving their bodies outdoors — all enhanced by the benefits of Cannabis. [We’re] bringing back the nostalgic vibes of the iconic childhood summer camp experience.
How do you see the role of Cannabis in enhancing the wellness experience? Cannabis amplifies the vibe at our Adult Summer Camps by making everything more relaxed, joyful, vibrant and creative. It’s the perfect companion for our activities — from yoga to art sessions — helping campers connect, unwind and fully embrace the camp experience with open hearts and minds. It fosters a relaxed and open environment where meeting new people and engaging socially becomes effortless.
As a woman business owner in the wellness and Cannabis sector, what challenges have you faced, and how have you overcome them? From facing biases in a predominantly male industry to dealing with regulatory hurdles unique to Cannabis, our team has certainly encountered a fair share of challenges. Breaking into a male-dominated industry like Cannabis wasn’t easy; one of the primary difficulties has been establishing credibility often overshadowed by larger, male-led enterprises. To overcome these obstacles, we’ve focused on building a strong network of female entrepreneurs and advocates who support one another and who focus on transparency and education. Our resilience and commitment to wellness and inclusivity have helped us grow and thrive in this space.
“...IT WAS A REWARDING EXCURSION THAT ARMED ME WITH A NEW SENSE OF COMMUNITY AND FRIENDSHIPS I WILL CHERISH FOR YEARS TO COME.”
What is the most rewarding aspect of running the Camp? It’s incredibly fulfilling to see individuals reconnect with their authentic selves, explore new interests and bond with community. Each story of resilience, creativity or a meaningful new connection drives me to continue fostering this supportive space. Knowing that our camp plays a vital role in promoting an inclusive space for wellness and joy in the lives of others makes every challenge worthwhile. I’m inspired by the profound impact we can have when we come together in a spirit of openness and acceptance.
What is the future of the Camp, and what new experiences can our readers look forward to? We plan to expand our programming, introducing even more diverse activities and workshops that cater to various interests. Additionally, we will strive to prioritize sustainability by incorporating eco-friendly practices into our operations and sourcing local ingredients for our all-inclusive meals. We will continue to engage our growing community by inviting them to year-round events, including fall and winter Editions of the Adult Summer Camp, as well as Indulge, our infused dining series, and our LivWell international wellness retreats. Come join us on this exciting journey as we continue to evolve and offer new experiences for all attendees to enjoy!
You can still sign up for the ZoZ Adult Summer Camp Autumn Retreat in Sequim, Wash., Sept. 26-29 and their November Camp as well. Register at livwellretreats.com/ zozsummercamp and we hope to see you around the campfire!
(Sunset Sherbet x Headbanger) (Sunset Sherbet x Headbanger)
(Zkittlez x Kushmints) (Zkittlez x Kushmints)
Arriving This August 2024! Arriving This August 2024!
(Black Cherry Punch x Tropicanna Cookies) (Black Cherry Punch x Tropicanna Cookies)
Rozay
Cultivated by Gold Leaf Gardens Cultivated by Gold Leaf Gardens
“Perfect for a brunch or dinner party, the Rozay pairs perfectly with a clean and fruity rosé wine or easily compliments a tasting of kombucha or a sparkling nonalcoholic mocktail.”
Sunset Sherb X Purple Bomb
A GLASS OF WINE each day was long thought to be beneficial, like an apple to keep the doctor away, but new science is conflicted on the benefits of booze. Luckily for us stoners, we know that a toke a day keeps stress and pain away, freeing the mind and body to vibe at a higher level and guiding the conscious consumer out of the doc’s office and away from a parade of pills. We celebrate the freedom to choose Cannabis, which pairs beautifully with wine, and statistically helps people to drink less and smoke more. The Rozay is an in-house cut of Sunset Sherb x Purple Bomb, featuring chunky, thick buds that are purple-tipped and completely covered in frosty trichomes. Breaking up a nug covers fingers in sticky trichomes, revealing a fluffy first break with solid density underneath that gives each nug a hefty feel. Rich notes of creamy red berries and chocolatey orange peel ooze from the flower, intoxicating the mind with a warming rush that teases the senses as a bowl is loaded. First tokes are fresh, bright and tangy, coating the palate in a fizzy, berry-like gas that slips into the lungs like a whisper, exhaling with a warming rush of heady euphoria. Exceptionally smooth and delicious, multiple bowls deliver a high that melts the mind into a relaxed body, with a creative buzz that craves conversation and music. Gold Leaf Gardens has been a PNW staple for a decade-plus, with roots in Hawaii that extend to the living soil and organic-style gardens, which produce incredibly tasty and clean weed. Its Korean natural farming techniques produce flower, hash and fan leaf-wrapped Leira Cannagars that are known around the world and beloved by Washington fans lucky enough to sip, smoke and celebrate weed grown with love.
FILL YOUR GLASS WITH ROZAY’S RICH AND CREAMY FRUITED GAS, INTOXICATING THE MIND AND BODY WITH EACH HEADY SIP OF THIS EXCEPTIONALLY SMOOTH FLOWER.
UNCORKING CHEMISTRY UNCORKING CHEMISTRY
The Parallels Between Wine & Cannabis
WINE AND CANNABIS , which are two of nature’s most controversial and celebrated creations, share a surprising number of chemical similarities. At first glance, these might seem like entirely different worlds — wine, with its centuries-old traditions, and Cannabis, with its new-age renaissance. However, a deeper dive into their chemistry reveals that they are more alike than one might think. From terpenes and flavonoids to anthocyanins and phenolic compounds, both wine and Cannabis are driven by the same molecules that shape their flavors, aromas, overall effect and experience. Let’s take a closer look.
Cherry Pie OG
(Granddaddy Purp x F1 Durban) from Sunmed Growers
Big Cork Vineyards in Rohrersville, MD
TERPENES | The Aromatic Architects
Terpenes are the unsung heroes in both wine and Cannabis, responsible for the aromatic profiles that make each wine or strain unique. These volatile organic compounds (VOCs) not only influence the scent and taste but also contribute to the effects and experiences associated with consumption.
In wine, terpenes like linalool, which offers floral and citrus notes, and geraniol, known for its rosy scent, play a crucial role in defining the bouquet of the wine. These compounds are essential in creating the distinct aromatic identity of each varietal, from the bright citrus of a Sauvignon Blanc to the complex florals of a Riesling.
Cannabis is also rich in terpenes, with myrcene, limonene and pinene being some of the most common. Myrcene imparts earthy, musky notes and is often associated with the sedative effects of certain strains. Limonene, on the other hand, provides a bright citrus aroma, which is linked to mood enhancement. Pinene, with its fresh piney scent, is believed to have anti-inflammatory properties. The combination of these terpenes in both wine and Cannabis creates the nuanced aromas and flavors that connoisseurs of both can appreciate.
FLAVONOIDS | Nature’s Wellness Boosters
Flavonoids are another class of compounds that wine and Cannabis have in common, contributing to color and potential health benefits. Quercetin, one of the most abundant flavonoids in both plants, is a powerful antioxidant with anti-inflammatory properties. In wine, quercetin not only contributes to bitterness and astringency but also enhances the wine’s overall stability and aging potential. It’s found in higher concentrations in red wines, where it works alongside tannins to create a robust and complex flavor profile. Cannabis also contains quercetin, which contributes to the plant’s antioxidant defenses during its growth stage and may have potential therapeutic benefits for consumers. This compound is part of what makes Cannabis such a versatile and potentially health-promoting plant, with effects that go beyond just its psychoactive components.
ANTHOCYANINS | The Colorful Chemists
Anthocyanins are the pigments responsible for the rich red, purple and blue hues found in many fruits and flowers, including wine grapes and Cannabis. In wine, anthocyanins are most prominent in red varieties, where they not only provide color but also contribute to the wine’s flavor and antioxidant properties. As wine ages, anthocyanins and tannins can undergo condensation reactions. These reactions contribute to the deepening and evolution of the wine’s color over time, as well as to the softening of tannins, leading to a smoother mouthfeel.
Similarly, in Cannabis, anthocyanins are responsible for the striking purple and pink colors seen in certain strains, especially under cooler growing conditions. While their role in Cannabis is less about taste and more about visual appeal, anthocyanins still contribute to the plant’s overall ability to tolerate environmental stressors.
THE INFLUENCE OF TERROIR
PHENOLIC COMPOUNDS | The Backbone of Complexity
Phenolic compounds, including tannins, resveratrol and lignans, are critical to the structure and complexity of both wine and Cannabis.
In wine, tannins are responsible for the astringency and mouthfeel, particularly in red wines. They bind to proteins and other compounds in the mouth, creating a dry sensation that is a hallmark of many red wines. Tannins also play a vital role in the aging process, allowing wines to develop more complex flavors over time.
Cannabis contains a variety of phenolic compounds as well, including tannins, which contribute to the plant’s bitterness and astringency. Resveratrol, famous for its presence in red wine, is also found in Cannabis, where it may offer similar antioxidant and anti-inflammatory benefits. These compounds are part of what gives both wine and Cannabis their complexity and depth of flavor.
Terroir — the unique combination of soil, climate and geography that influences the growth of plants — is a concept deeply embedded in winemaking. The terroir of a vineyard can dramatically alter the flavor and aroma profile of the wine produced, with even small changes in soil composition or weather patterns leading to noticeable differences in the final product.
In outdoor Cannabis cultivation, terroir is becoming increasingly recognized as a significant factor in determining the quality and characteristics of the plant. Just as a vineyard in Western Maryland produces a wine distinct
from one in Southern California, Cannabis grown in different regions will exhibit unique traits influenced by local terroir.
The chemical parallels between wine and Cannabis are more than just a curiosity; they offer a deeper appreciation for the complexity and artistry involved in cultivating, processing and enjoying these products. Whether it’s the aromatic terpenes, health-promoting flavonoids or the influence of terroir, the connections between these two ancient plants are profound and multifaceted. So, the next time you sip a glass or sit down for your sesh, consider the shared chemistry that makes each experience so unique and enjoyable.
Cannabinoid testing at The Winery at Bull Run in Centreville, VA.
Shannon Sweeney checks out Brix sugar levels
Cabernet Franc grapes ripening up at Big Cork Vineyards.
TANNINS
Oude Roussanne Tilquin a l’Ancienne Beer
Sip an exotic beer that drinks like a wine with the Oude Roussanne Tilquin à l’Ancienne, a white wine-inspired beer that’s brewed with Roussanne grapes and fermented in the bottle. First tastes are very white wine-forward, with notes of honeysuckle and a crisp, clean mouthfeel and finish. This drinks like a fruit-forward white wine but is technically a beer, which is a perfect conversation starter for an afternoon soirée
TERPENES
Dank Czar Planet Guava
Dank Czar’s new live rosin disposables feel sexy, with soft-touch paper and satin high-gloss packaging that engages the senses as the pen moves from package to hand. The surface of the pen is super smooth and sultry, sliding easily between fingers and holding on to the embossed logo on the bottom. It features a custom diamond-shaped window that highlights the beautiful half-gram of golden rosin inside, which maintains full flavor from first dab to last. We also highlight a custom dual-tank, twoflavor pen in the shot, a new-to-themarket development filled with Zoap and Papaya Planet. With delicious topshelf rosin, we love flipping the switch between the two strains for a double dab on the go. 84% Total Cannabinoids dankczar.com | @dankczar_washington
Lineage: Planet Purple X Papaya Guava
THE PAIRING
First puffs of live rosin are syrupy and sweet, with a creamy tropical wave of guava and earthy, kushy gas that washes over the senses. Repeated puffs deliver notes of Moonbow and sugary red berries from the Planet Purple parentage, which complements the hazy Papaya Guava perfectly. This combo delivers a heady, potent buzz that’s physically relaxing yet mentally euphoric, ideal for enlightened conversation and yummy munchies. Paired with the lighter alcohol beer, each refreshingly crisp and slightly fizzy sip helps reset the palate, complementing the Planet Guava for a brunch-worthy buzz that’s floaty and fun but not too sauced to miss out on the last sunny days of summer.
TANNINS The Ale Apothecary Carpe Diem Mañana Wild Ale
Carpe diem means to seize the day, but we like the buzz from The Ale Apothecary, who encourages us to Carpe Diem Mañana, or tomorrow. With vibrant floral notes and appley, citrusy ale notes, this fizzy and lightly hoppy beer is satisfying and gently sour. thealeapothecary.com @thealeapothecary
TERPENES SubX Rainbow Face Flower
Big and bold, these purple and frosty nugs from SubX Cannabis dazzle in the jar, releasing a sour gassy funk when first opened. The buds are dense and sticky, with notes of tropical rainbows and gluey, citrusy gas that float around the mind, teasing at a stoney buzz to follow. SubX has been growing small-batch, unique strains that are always curated for flavor and effect. subdued-excitement.com | @subxwa Lineage:AnimalFacexRainbowBelts3.0
THE PAIRING
First tokes are full of bright, gassy berries and a brilliant rainbow of tropical gluey fruit that ignites the senses with each puff. Burning slow and smooth with super-clean smoke, the flavor stays present throughout a whole bowl, leaving the palate tingly with a fuelly-orange-peel finish. Effects quickly slow time, coating the mind in a high THC buzz that’s giggly and hungry. Paired with the Carpe Diem Mañana, the buzz is powerful and sedating, especially if happy hour starts a little early. Perfect for a relaxed afternoon or evening with no plans beyond the kitchen, this heavy and heady pairing will put you in the moment today, with no thoughts of tomorrow while the sesh is in swing.
MEDICAL CANNABIS SUMMIT
Presented by
COMING IN NOVEMBER
TANNINS
Seattle Strong Cold Brew Coffee
Cold brewed coffee has been a hit in recent years, but it’s an old method that dates back to 1600s Japan. Already masters of cold brewing teas, when the Dutch int roduced coffee to Japan, the cold and long process of drip brewing was born. Today cold brew is sold at grocery stores and coffee shops. With a powerful zing and robust taste, cold brew is a fun way to experience different beans and their flavors and is easily doctored up with cream or flavor for sweet-toothed consumers. F eel like going DIY? It’s easy to make your own! Simply grind your favorite beans coarse, place the coffee in a mason jar, and pour filtered water over in a 2-1 or 3-1 ratio. Average steeping times are 12 to 24 hours, and then it’s ready to filter, pour and blast off.
TERPENES
Lifted Cannabis Coffee Creamer
Creamy notes of coffee and earthy, gassy kush ooze with a bright minty gas and a sharp Z finish that captivates the mind when breaking up this beautiful bud, pouring over senses like a fresh-pressed bowl of indica delight. Lifted is known for growing powerful, potent indica strains, and the Coffee Creamer lives up to that legacy with this complex and beautiful flower. The dense, solid nugs are frosted in trichomes and break up with a sticky consistency, promising a slow burn and big flavor when smoked.
LiftedCannabis.com @lifted502 | 19.53% THC 2.5% Terpenes
THE PAIRING
Cold brew provides a dark, powerful hit of rich coffee and intense caffeine, so it’s a natural choice to pair with the intoxicating and beautiful Coffee Creamer from Lifted Cannabis. First hits of the flower rush into the mind with a gassy flourish, instantly puffing the head up and releasing it to float away in a stoney bliss. The flower is sweet, velvety and a little gluey-greasy, coating the palate as it burns to a clean white ash. As the mind and body drift away in a fog of gas, the cold brew comes in to save the day with a grounding acidity and strong buzz that sharpens the mind and returns energy and movement to couchlocked limbs. Together, the cold brew and the Coffee Creamer go to battle with the senses in a superb stoner speedball that’s ready to conquer the day, once the accompanying munchies have been sated.
TANNINS
Bacardi Black 1862 Rum & Coke
Despite the classic name that rolls off the tongue, the infamous Rum & Coke was created in Cuba in the early 1900s when Coca-Cola was first exported to the island nation. The drink was originally named Cuba Libre, or Free Cuba, and it quickly spread to the United States. Prohibition fueled its popularity, as Coke became a popular mixer to cover the taste of illegal, low-quality booze. Today, the drink is most often made with light or spiced rum and remains one of the most popular drinks in America.
TERPENES
Vice Zero Cola 100mg THC
Ray’s Lemonade was the first to deliver both full-size infused beverages with its signature lemonades and 100mg shooter versions, which took the market by storm. This legacy of heady drinks continues with the Vice Cola, which comes in a regular and sugar-free version, which had us super excited. The cola is rich, caramelly and leans more towards a Pepsi than a Coke, and without the light tang of hashy infusion, it’s impossible to tell that this isn’t a mainstream soda. The sugar-free is a true delight, with full taste and a buzz that hits fast and lasts. rayslemonade.com @raysinfusedlemonade
THE PAIRING
Paired together, the fizziness of the soda mixes easily with the cold, oily texture of the light rum. Together there’s a caramelly sweetness with a kiss of vanilla and a fuel-like, slightly acidic alcohol tang that’s refreshing and tart. The Vice soda is a perfect mixer, sending a rush of THC into the body, helping as a neuroprotectant and relaxing the mind and body in a heady, powerful edible high. With just a splash of rum and a full can of Vice, this is a one-anddone cocktail that will get you from 5 p.m. until bedtime with a potent buzz.
TANNINS
Vitali Premium Vodka Mint Mojito
Simple and elegant, the Mojito is a classy and classic cocktail with roots dating b ack to the 1500s. It started as a tonic for sailors struggling with scurvy, caused by a vitamin C deficiency and common on long sea voyages without fresh fruits. The OG Mojito was largely the same as it is today, combining lime juice, mint leaves and a cane sugar rum into a tasty medicine t hat would evolve over hundreds of years into an infamous cocktail. Later popularized by BACARDÍ rum in the 1800s and favored by writer Ernest Hemmingway, today the Mojito lives on as a classy and minimalist drink that pairs easily with Cannabis.
TERPENES Artizen Mint Oasis
The Mint Oasis is bright, tart and a little sour, with fresh green mint leaves muddling into notes of limey, gassy glue and a kiss of fizzy funk that captivates the senses from the jar. Breaking up the big, fluffy foxtailing buds coats fingers in a light layer of sticky trichomes, releasing an earthy and herbaceous gas that adds complexity and teases at a stoney buzz waiting to be inhaled. With deep roots dating to medical Cannabis, Artizen has been growing top-shelf flower since 2014, focusing on unique strains and flavor profiles that can be found consistently around the state of Washington. artizencannabis.com @artizencannabis | Lineage: GMO X Gush Mints
THE PAIRING
First tokes from the Mint Oasis release a wave of minty GMO, with effects wrapping around the mind in a foggy, heavy high that settles right behind the eyes. The flower smokes with crisp and smooth clouds, burning slowly and coating the palate in a minty tingle with each sugary exhale. Powerful and potent, the flower dominates the senses, leaving tastebuds begging for a refreshing beverage. The Mojito cuts the hashy cottonmouth perfectly, with a crisp and bright sip that’s bubbly, mintycitrusy and refreshing without being too sweet. This combination feels refined, as the mind and body settle into a relaxed, euphoric buzz that’s emblematic of the term “happy hour.”
TANNINS
Moonstruck Milk Chocolate Hot Cocoa
Hot Cocoa is an ancient treat that dates back to at least 500 B.C., when Mayans were grinding up cocoa seeds and mixing them with water and other ingredients, including cornmeal and peppers. Our modern version of hot chocolate came into fashion in 1828 when the first cocoa powder was extracted. This also led to the first chocolate bar, which was made by combining cocoa powder and cocoa butter that had been separated from the cacao seeds. While this is a lot of chocolate history, it sets the stage for cold fall nights with hands warmed by a steaming cup of hot cocoa. Try this fun Portland-based variety. moonstruckchocolate.com | @moonstruckchoc
TERPENES
Close Encounter Confections S’mores Mushroom Bar
Made with full fruiting bodies (this means mushrooms) that are homogenized into the chocolate, these bars are made in small batches in a craft environment, without any mushroom extracts or mycelium filler. The bars have premium ingredients, including couverture milk chocolate, graham cracker crumbles, and the same mini candy marshmallows that are found in instant hot cocoa. With an eighth of fruiting bodies in the bar, a single square is a starting microdose, while those seeking more immersive experiences can eat up to a whole bar for a hero dose. Close Encounter Confections always uses a multi-strain blend of mushrooms for a balanced, entouragestyle experience with a wider array of effects and potency. @closeencounterconfections
THE PAIRING
Mushrooms and chocolates pair wonderfully together, with the flavor and texture complementing each other for a delicious experience that is nothing like eating a raw mushroom. These bars taste like gourmet coffee shop chocolate, with a smooth and soft bite, a perfect kiss of graham cracker and marshmallow delivering a layered mouthfeel. There’s no hint of the psychedelic treat inside, so it’s hard to start with one square, but eaten with a rich and warming cup of cocoa sends the mind and body into a floaty, gentle euphoria that’s sparkly and slightly trippy. Eating a few more squares enhances the effects, launching a full trip that’s stable, dosed and consistent — perfect for a fall melt by the fire.
TASTEOFSEPTEMBER
I WAS WEED SHOPPING at my favorite Electric Lettuce, the retro dispensary chain around Portland, OR that checks all my Cannabis boxes and makes me feel like an (over 21) kid again! The budtenders know their stuff and turned me on to a new, euphoric strain called Dark Rainbow that is relaxing, fun and tastes amazing. Kind of a citrussy vibe, with a hint of sweetness and a peppery, earthy finish. This strain has now surpassed my old favorite, Forbidden Fruit — because this is fire. In a couple of weeks, I am going to have a small dinner party, and we are going to do some terpene pairings. I’m desperate to use my new tabletop bong and create some interesting flavor combos. And right now, fruits and vegetables are bursting with flavor — this is going to be fun. At the end of the day, it’s all about the terpenes. Laurie@Laurieandmaryjane.com
Limonene is the prominent terpene in Dark Rainbow. It’s found in the rind of citrus fruit, so between the orange and lemon, this salad is a perfect intro to terpene pairing.
GRIDDLED PEACHES WITH PIZAZZ
Caryophyllene is the spicy terpene. The cinnamon and black pepper call out this terpene with a musky, funky warmth, and the combo of flavors is divine.
4 ripe peaches, halved and pitted
4 teaspoons cannabutter (5mg THC) or 20mg THC distillate, which would be added to the honey instead
1 tablespoon brown sugar (optional)
1 teaspoon cinnamon
1 teaspoon coarse black pepper
2 tablespoons hot honey
About 20 raspberries
1. In a medium skillet, melt the cannabutter. When melted, add the sugar and cinnamon and stir to distribute.
2. Cook the peach halves for 6-8 minutes, until golden and tender.
3. Place the peach halves on a plate, sprinkle with the black pepper and drizzle with honey. Top with the raspberries and serve. If you wanted to top this with a scoop of ice cream, I would not blame you.
MANGO MAGIC
With its main terpene being myrcene, this simple mango dessert is refreshing, super tasty and marries beautifully with the myrcene in the Dark Rainbow strain. Perfect together.
3 cups frozen mango chunks
1 tablespoon fresh lime juice
4 teaspoons cannabutter (5mg per teaspoon) or distillate
1/2 cup thick Greek yogurt (I used vanilla, but it’s your call)
1. In the bowl of a food processor or blender, puree the mango with the lime juice and infusion until smooth.
2. Scoop the mango into a glass, alternating with the yogurt. That’s the show, so easy.
ORANGE & AVOCADO SALAD
4 cups salad greens, washed and dabbed dry
1 large navel orange, peeled and cut in slices
1 medium avocado, peeled and cut in thin wedges
1/2 cup seedless grapes
1/2 cup cherry tomatoes
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
4 teaspoons canna-oil
2 tablespoons fresh lemon juice
Zest of the lemon
1. In a large bowl combine the greens, orange, avocado, grapes and tomatoes.
2. In small bowl, whisk together remaining ingredients.
3. Toss dressing with greens and serve immediately.
NEW SMALLBATCH!
Max Caswell
Max
Caswell has a simple mantra:
“To be or not to be…” To be means putting his heart and soul into a design that represents function and form. Not to be would mean succumbing to trends and sublimating what works for other artists.
MAX, a native of Tennessee, started his journey in borosilicate art in 2015 in the renowned glass art hub of Bellingham, Washington. Interning and mixing with some of the greatest artists in the world, he was able to hone his craft rapidly. In 2017, Max continued his journey by teaming up with Hamm in Eugene, Oregon, where borosilicate glass art thrives.
From there, Max further solidified his skills while working with arguably the premier functional scientific glass artist of our current culture, Hamm Glassworks. You can see in his designs, current and past, that he strives for a level of perfection that challenges all. This set was designed to celebrate the pairing of bourbon, Cannabis and this year’s Tannins and Terpenes issue.
THE PAIRING
While it is considered one of the true American spirits, bourbon must meet certain standards to bear the title.
This much sought-after spirit must have a mash distilled from a minimum of 51% corn and aged in charred new oak barrels.
A high percentage of corn and the vanillin compounds extracted from the charred oak during aging tend to give bourbon notes of caramel, vanilla, dried fruit and spice. These tannins and terpenes are what Fire Bros. took into serious consideration when they matched these amazing profiles with their Apple Banana Candy strain.
This strain is a great yielder with a pungent smell that sticks to everything it touches. Sweet notes of honeysuckle flowers mixed with dense notes of hibiscus hit first.
Once you consume this magical flower, the old-school hints of Diesel and Northern Lights are unmistakable.
The effects come on almost immediately!
The warning, “Do not operate motorized vehicles,” was written for this class of Cannabis.
Sit back and enjoy the flavors, and the exceptional high, and maybe pair it with your favorite bourbon.
@Maxxswell | 1000ml Decanter, 12.5” tall, $2,500
Fire Bros.
Apple Banana Candy
Titan of Terps
When it comes to Cannabis industry bona fides, Trichome Technologies founder Kenneth “K” Morrow’s resume is as impressive as they come. Over the past three decades, he’s developed sophisticated grow systems and hash-making techniques and bred numerous award-winning cultivars that have graced the covers, centerfolds and calendars of High Times and the many other Cannabis publications around the world that he’s contributed to. High Times even ranked his garden number one in their top grow rooms of all time in June 1999. But perhaps his most historic accomplishment is becoming the first person on record to extract and isolate terpenes from Cannabis.
A 13-year-old Kenny posing incognito with his Hydro Pot plant.
SEEDS OF SUCCESS
Ken Morrow spent his entire youth around agriculture: first, growing up in Napa Valley, where his parents taught him how to garden; then later in Winters, where he worked at agricultural packing plants. So it’s no surprise that, after first trying marijuana at age 11, his thoughts almost immediately turned to cultivation.
“My friend Richie and I would smoke in his car in front of his house, and every time we’d clean the weed, we’d throw the seeds out the window,” he reminisces. “Well, one of those seeds sprouted in his front yard, and I asked him if I could have it.”
Predictably, the plant died, but Morrow’s lifelong fascination with Cannabis was born. He started reading High Times cover to cover every month, and in 1977, he ordered an all-in-one grow kit called the Hydro Pot from one of the magazine’s ads.
“It was basically a busboy tray with a lava rock, a fish aquarium aerator and a little bit of Miracle-Gro,” he recalls. “That’s the only hydroponic system I ever purchased — I hand-built all of them after that.”
CULTIVATION CAREER
Over the next two decades, Morrow continued to develop his cultivation skills, teaching himself to build complex hydroponic and aeroponic systems despite having no training in horticulture. However, he made up for his lack of formal education through the friendships he forged with the community’s most respected luminaries, including Robert Connell Clarke, Skunkman Sam, Mel Frank, Jorge Cervantes and Ed Rosenthal. And thanks to family connections in the Emerald Triangle, he also gained access to a wealth of rare landraces and heirloom genetics. Eventually, his hard work paid off: With Rosenthal’s help, Morrow’s plants and gardens were soon gracing HT’s pages — including covers and centerfolds — on a regular basis. Of course, growing was still highly illegal back then, so to protect his identity, he was referred to in print as “K.”
TRICHOME TECHNOLOGIES
Morrow wanted to be known as more than a mere letter, though — he wanted to be a brand. So, in 1994, he conceptualized his own Cannabis research and development company called Trichome Technologies. Under Trichome Tech, he continued experimenting with various cultivation techniques and bred over 200 different varietals, including award-winning strains like Ultraviolet (aka Purple Kush) and G-13. After the passage of Prop 215 in 1996, K became a top supplier for the new dispensaries emerging in the Bay Area, such as Berkeley Patients Group and Patient ID Center. That same year, through his friendship with Rosenthal, K had the remarkable distinction of becoming the first Cannabis grower ever interviewed (albeit in shadow with his voice altered) on “60 Minutes” as part of Morley Safer’s marijuana segment “American Enterprise” (which also featured the 1995 Cannabis Cup in Amsterdam).
Trichome Technologies founder Ken “K” Morrow.
HASHING IT OUT
In addition to growing and breeding, Morrow also delved heavily into hash making — using his abundance of trim and shake to make water hash using the technique outlined in Skunkman’s infamous “Sadu Sam’s Secret” pamphlet (see our July 2024 issue). Morrow quickly built on that basic technique: upscaling it to a 32-gallon drum and cooling it using a titanium chiller and producing “ice hash” as early as 1995 (years before the Ice-O-Lator or Bubble Bags). As proof of this claim, Morrow notes that in 1997, he became the second grower ever (Mel Frank being the first) to have their flower and hashish tested at the nation’s only government-sanctioned Cannabis lab at the University of Mississippi — one sample of which was his water hash, which tested at 68% THC.
In April 2000, K penned his first article for HT entitled “Trichome Technologies’ Guide to Making Hash,” in which he outlined his at-home methods for making handrubbed, dry sieve and ice hash — marking the first time that the water hash method was published in the mag. That same year, he also wrote the first article ever published on butane hash extraction in Red Eye Magazine, wherein he detailed the method of “open blasting” using PVC pipe. Of course, he quickly developed methods to upscale that process significantly, producing large quantities of BHO nearly a decade before the dab revolution hit the mainstream Cannabis community. It was these efforts that would soon lead to his most monumental discovery.
TAPPING THE TERPS
In 1996, K had the remarkable distinction of being the first cannabis grower ever interviewed by Morley Safer on “60 Minutes.”
“I went to eliminate the captured moisture, which was in the form of ice, and when I melted the ice with hot water, I was hit in the face with the aromatics of Cannabis terpenes,” he says. “I thought, ‘Wow — obviously I shouldn’t be flushing this down the sink!’”
Thus, in 2012, he became the first person to extract and isolate terpenes from Cannabis. K began collecting the ice between runs and putting it all into graduated cylinders, where it would then melt and separate into a thin layer of purified essence oil atop the water. To maximize his terpene output, K started extracting from fresh plant material rather than dried — at least a year before Colorado concentrate makers Giddyup and Kind Bill came up with their first live resin.
Morrow wanted to get his liquid terpenes (aka “separate”) tested to find out exactly what he had, but the few Cannabis labs around at the time didn’t have the capabilities to do a complete analysis. So K contacted Rick Doblin at MAPS (Multidisciplinary Association for Psychedelic Studies), who recommended he call Dr. Paul Daley, Sasha Shulgin’s research assistant. Dr. Daley, in turn, invited him to Shulgin’s chemistry lab in Lafayette, California — aka “The Farm.”
In his quest to produce cleaner concentrates, K did some research and learned that he could better expel his solvents by utilizing a vacuum drying oven, then purchased one from Chinese laboratory equipment manufacturer Across International. The oven worked great at purging the ethanol and water, but there was a problem: the water that evaporated during the process kept contaminating the vacuum pump, causing him to waste valuable pump oil. K needed a way to prevent condensation from getting into the pump; luckily, Across recommended an accessory called a cold trap separator designed for that very purpose. After ordering and installing the device (and some other parts recommended by their technician), he saw excellent results — it captured all of the moisture, thus preserving the integrity of his oil. But while emptying the trap, he made an unexpected discovery.
“I went to The Farm, and I was there with [Sasha] and Paul Daley … just the three of us doing some of the very first GCMS [gas chromatograph/mass spectrometer] and HPLC [high-performance liquid chromatography] quantification and testing of my separate,” he remembers fondly. The result? Over 100 different terpenes, only half of which they could even identify — more terpenes than had ever been recorded before.
PATENTS & POSERS
K knew he’d stumbled into something big, so rather than write an article to share his new technique as he had in the past, he decided instead to protect his discovery by patenting his methodology.
“My first thought was to teach myself how to write and file a patent application,” he says. “But patents are very expensive, so I also had to get investors and lawyers.”
Filed in 2017, his patent has since been granted in Europe, Canada and Mexico but is still pending in America — held up by a slow, costly bureaucracy and a less-than-cooperative examiner. In the meantime, other companies have since entered the market selling isolated terpenes at exorbitant prices — isolates that Morrow claims don’t even come close to the purity and potency achieved by his low-temperature extraction method.
“I separate the terpenes in liquid form with no heat applied, as opposed to the others, which are steam distillates or hydrocarbon extracts,” he explains. “So the resulting isolate is a superior essence oil of pure terpenes as opposed to a syrupy essential oil that’s a mixture of both cannabinoids and terpenes.”
To clarify, if you’re doing a CO2 or hydrocarbon extraction, you inevitably accidentally reclaim some of those terpenes when you purge the solvent back out of the concentrate. And with steam distillation — where water vapor is percolated through the plant material — the resulting extraction is a “hydrosol,” which contains mostly the water-soluble aspects of the plant’s essence. It’s these hydrosols that producers were allegedly selling as “pure terpenes.”
“[Customers] thought all they were getting was terpenes when it wasn’t,” he says. “Yes, it contains terpenes, but in minimal percentages — the majority of a hydrosol is water. So to be selling hydrosols for $10 a drop is disingenuous.”
Morrow was so indignant about this practice that in August 2018, he wrote an article for HT entitled “The Great Terpene Swindle,” breaking down the different extraction methods and exposing the truth about the Cannabis terpene industry.
RECENT PROJECTS
In 2016, Morrow released his first book, the highly acclaimed “Marijuana Horticulture Fundamentals.” Last fall, he filed more terpene-related patents and is currently working on developing equipment to separate cannabinoids and terpenes from biomass on a commercial scale, cementing his status as one of the most respected and sought-after Cannabis consultants in the world and a true titan of terps.
For more Cannabis history content, and to listen to our Cannthropology podcast, please visit worldofcannabis.museum/cannthropology.
K being interviewed by Morley Safer on “60 Minutes.”
Counterculture chemist Sasha Shulgin checking out K’s terps at The Farm (2012).
K’s isolated terpenes.
One of K’s gardens on the cover of High Times (Sept. 2006 issue).
THERE’S ABSOLUTELY nothing wrong with being nice. Because niceness is something that is severely lacking in today’s self-gratification society. Back around the 1950s, the postman knew every household member by name, and the milkman was a friendly gentleman with a white smile and straight hat. These iconic staples represented the bright American standard that exemplified a high regard for your fellow countryman.
Business deals were ensured with a firm handshake.
Pleasantries shared in that idyllic time were sweet and simple, epitomizing small-town ideals and reinforcing a sense of pride in being the war winners of the world. The greater collective understood that the classic depiction of the Norman Rockwell archetype — be it a boy fishing with his dog or the president caught in a moment of prayer — was what to strive for. Simplicity equated to contentment in the post-WWII era, and conformity was sold as the key to success.
So, what happened?
Well, things changed. Quite dramatically, in fact. Now, too much niceness leads to suspicion. And when received genuinely from a stranger in proximity, the apathydar gets territorial and the creepdar begins to peak.
But what’s so scary about being super friendly? Why do we apply a negative label to the spirited man who offers unsolicited waves simply for a reciprocated smile?
In essence, there really is nothing to fear. We’ve just been manipulated by the controlled narrative to live in terror.
So, relax. He’s probably just baked anyway.
