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HOW TO PAIR ALCOHOL WITH CANNABIS FOR THE KIND OF FLAVOR EXPERIENCES YOU NEVER THOUGHT POSSIBLE. p.48
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O.M.G, bred and cultivated by Fidus Family Farms, pairs well with the muted fruity notes of the Joseph Castan Plan de Dieu Red. Enjoy O.M.G. in a pipe by @StonedwareCompany.
TANNINS & TERPENES
This product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults twenty-one and older. Keep out of the reach of children. Marijuana products may be purchased or possessed only by persons 21 years of age or older.
THE RIGHT TERPENES...
LINALOOL Floral, citrus, candy aroma that relieves anxiety. An anti-depressant found in mint and lavender. MYRCENE Earthly aroma with a relaxing effect. An anti-inflammatory found in myrtles, hops, and mango.
CARYOPHYLLENE Pepper, spicy aroma that works as a pain reliever. An anti-inflammatory found in pepper. LIMONENE Citrus aroma that relieves stress and elevates mood. An anti-cancer found in lemons and juniper.
TERPINOLENE Woody, piney aroma that promotes energy, action. An anti-bacterial found in apples and sage.
CREATE THE RIGHT EXPERIENCE EVERY TIME.
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Checking out the selection at Belmont Station in Portland
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PAIRING EDIBLES Four ways to tango
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Chad Dean, co-founder of Splimm Magazine, an online publication covering the intersection of Cannabis and parenting. Interview by simone fischer photo by daniel berman
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the truth about the plant you thought you knew, IN every issue.
editor’s note
This issue is devoted to Tannins and Terpenes!
We want to hear from you
Please get in touch to place an ad or become a drop-off location to display our magazine. Feel free to share feedback, pitches, story ideas and hot news tips. This is all our plant!
FOUNDER & EDITOR-IN-CHIEF Wes abneY | wes@orleaf.com | 425-219-6155
CREATIVE DIRECTOR Daniel bermaN | photography & design daniel@bermanphotos.com
ADVERTISING NATE WILLIAMS | OREGON STATE DIRECTOR nate@orleaf.com | 415-717-6985
CONTRIBUTORS Angela-jordan Aguilar Production Sarah Climaco Editing Steve Elliott National News Simone Fischer Profiles Ryan Herron Reviews Janelle Lassalle Profiles Malina Lopez Prop Styling Matthew Meyers Opinion Makani Nelson Sales Sean O’Neill Illustration Pacer Stacktrain Features/Profiles Nate Williams @NateW415 Production Laurie Wolf & Bruce Wolf Recipes
Email or call us to discuss print and online advertising opportunities in an upcoming issue. We do not sell stories or coverage. We are happy to offer design services and guidance on the best approaches for promoting your company’s recreational, commercial or industrial Cannabis product, event or pursuit. We are targeted and independent.
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We welcome reader feedback. If we have made a factual error, please reach out and we will do our best to address it here.
SEPT. 2018 ISSUE #51
We began pairing wine with weed in 2012 as an educational tool for the various strains and flavors present in Cannabis, and today we continue that legacy with a new round of pairings! I’ve always been fascinated by the world of wine, the thousands of varieties of styles, and the sommeliers who can divulge a year of production or soil type from a simple sip. On the same note, I’ve always been amazed by the people who maintain the attitude that “all pot is the same.” So, we started the pairing edition of the magazine to highlight the different flavors of Cannabis and draw a parallel to a world that most are familiar with – alcohol. Marijuana is safer than alcohol, and I would love to see this country shift from bars and liquor stores on every corner and grocery store shelf towards dispensaries and lounges. But we’re not quite there yet. But this issue, and the concept is a great barrier breaker for people who still have antiquated and stigmatized views of Cannabis. Share with someone an amazing pairing, whether in print or in person, and see their fear be replaced by wonder, and a little face melting if you follow our pairings. We brought the heat this year! And don’t be afraid to try your own pairing at home, whether with wine, or a tasty local soda or coffee. We look for similarities in flavor profiles for our pairings, but there is truly no wrong way to pair delicious Cannabis with a tasty drink. We will be throwing a live version of these pairings this September in Bellingham, Washington and Portland, Oregon, and would love to invite our readers out! Visit tanninsandterpenes.com for more info, and to follow us year-round as we offer up tasty pairings, and education to help change how the plant is viewed. So please check us out, share the magazine with someone new, and enjoy our annual Tannins and Terpenes issue of the Leaf!
As always, thanks for reading!
—Wes Abney
MARIJUANA IS SAFER THAN ALCOHOL, AND I WOULD LOVE TO SEE THIS COUNTRY SHIFT FROM BARS AND LIQUOR STORES ON EVERY CORNER AND GROCERY STORE SHELF TOWARDS DISPENSARIES AND LOUNGES. sept. 2018 FACEBOOK.COM/NWLEAF
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national
STEVE ELLIOTT is the editor behind tokesignals.com, an independent blog of Cannabis news and opinion.
Legal Weed Results in Increased Litter In Washington State
Plastic doob tubes (preroll tubes) and small bags used to package Cannabis are clogging gutters, landfills and waterways in Washington State. Nutrients and fertilizers from grow-ops often end up in public sewers. This means they eventually end up in Puget Sound. Millions of pounds of marijuana harvest waste are getting hauled to landfills. Washington’s environmentally friendly reputation is taking a hit in the process. “We’re seeing a lot of marijuana packaging in our public spaces,” said Heather Trim, executive director of Zero Waste Washington, which organizes litter cleanups. “Cannabis packaging is WASHINGTON’S adding to our load, which then gets washed into our lakes and Puget Sound.” LAWS ARE Pre-rolled joints, which are sold for as WRITTEN IN A WAY little as $2 apiece, come in small plastic WHICH MAKES IT containers popularly known as doob tubes. VERY HARD FOR But these containers can’t be recycled — THE INDUSTRY TO even when made of recyclable plastic — because they’re so small, they fall through BE, WELL, GREEN. the grates of recycling machines. And while the Cannabis community has a history of including lots of environmentalists, the same isn’t true of the new class of entrepreneurial Green rush businesspeople. Washington state requires that leftover marijuana bound for landfills be ground up, mixed with other trash, bagged, and held for three days to keep any desperate smokers from salvaging it. Some producers, such as Trail Blazin’ Productions, go so far as to pour bleach or other contaminants in the weed to render it unusable, reports The News Tribune. Washington’s laws are written in a way which makes it very hard for the industry to be, well, green. One pound of Cannabis, when broken down into half-gram joints, means 908 individual containers. Even one-gram joints still produce 454 packages. While making recyclable packaging mandatory is an option, it would add more expenses to an industry that has already been challenged by high production costs and low wholesale prices. But many observers believe that eliminating single-use plastic from the industry is not only necessary but inevitable.
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Felony Marijuana Convictions Drop by Almost 90% Under Washington Legalization Recreational Cannabis legalization in Washington state, approved by voters in 2012, has resulted in a dramatic drop in the number of people sentenced for marijuana-related felonies, according to an analysis conducted by the Washington State Caseload Forecast Council, reports OPB.com. Between June 2008 and December 2009, there were 1,312 offenses resulting in felony sentences for marijuana, according to the analysis. By contrast, during an 18-month period following the opening of recreational Cannabis stores in
2014, there were just 147 Cannabisrelated crimes resulting in felony level sentences, a decrease of almost 90 percent. The sharp drop isn’t a surprise, according to Tom McBride, executive director of the Washington Association of Prosecuting Attorneys. McBride said the dropin prosecutions was both “expected” and “desired” by the public. Legalization also made it harder to establish probable cause in blackmarket marijuana cases, McBride said, “because presence, odor, etc., of marijuana, can be legal or not.”
Oregon County Wants State Help With Fighting Black Market Cannabis One county sheriff in southern Oregon is asking the state for money to investigate illegal marijuana, claiming his department doesn’t have the resources to do so, reports Marijuana Business Daily. Josephine County Sheriff Dave Daniel claims he needs $648,000 to fund a team of anti-weed detectives, reports The Daily Courier of Grants Pass. The sheriff claimed unlicensed Cannabis operations can go undetected without a task force dedicated to finding them.
The county would also pitch in $350,000 to help fund the team, according to reports. Overproduction of Cannabis in Oregon has led to plummeting prices in the legal market. Black market marijuana has proliferated, including smuggling weed to other states for greater profits. The federal Drug Enforcement Administration (DEA) has agreed to assign an agent to work with the proposed team, according to Sheriff Daniel.
Alaska Could Become the First State to Legalize Cannabis Lounges
Mormons Oppose Medical Marijuana Effort in Utah The Mormon Church continues in its opposition to the legalization of medicinal Cannabis in Utah. Leaders of the powerful Church of Jesus Christ of Latter-day Saints made a public statement of opposition on August 23. “We are deeply concerned by the history of other states that have allowed medical and recreational use of this drug … and have experienced serious consequences to the health of its citizens,” Elder Jack N. Gerard intoned at a Capitol news conference. Proposition 2, a ballot measure that voters will consider in November, would legalize medical marijuana in Utah. A recent Salt Lake Tribune/ Hinckley Institute poll showed that two-thirds of voters in the state support Prop 2. But more public opposition from the church could change that. More than 60 percent of Utah residents identify as Mormon.
Oregon Cannabis Board Slashes Daily Purchase Limits for Medical Marijuana “The temporary rule expires in six The Oregon Liquor Control Commission on months and could be modified or August 23 passed a temporary rule rescinded after the investigations are — without warning — drastically completed,” according to the OLCC slashing the amount of flower announcement. that patients can purchase under Observers say the the Oregon Medical OREGON WEED decision is likely Marijuana Program IS FINDING ITS due to the recently (OMMP). WAY ACROSS released OregonPreviously, OMMP Idaho High-Intensity STATE LINES patients could buy up to 24 ounces a day TO THE BLACK Drug Trafficking Area (HIDTA) federal from dispensaries. MARKET. report claiming lots Beginning August 24, of Oregon weed is finding its way patients can only buy one ounce. across state lines to the black market. The action was taken “because of That report led Oregon US Attorney suspicious purchase activity detected Billy Williams to claim Oregon’s in the state’s Cannabis Tracking Cannabis business is “out of control.” System,” OLCC officials claimed.
Alaska could become the first place in the U.S. to allow recreational Cannabis consumers to use weed in state-licensed businesses. The Alaska Marijuana Control Board on August 22 published proposed changes to the rules which would allow dispensaries to seek licenses for onsite consumption, reports Marijuana Moment. If the plan is approved, Alaskan dispensaries could apply for onsite use licenses for $1,000. Annual renewals would cost $2,000. Onsite consumption would be limited to just one gram of flower to any customer in one day. Edible products couldn’t exceed a dose of 10 mg of THC in one day for consumption on the premises. Patients would be able to sample their purchases at either a “fencedoff outdoor area” or a separate indoor ventilated area, reports the Fairbanks News-Miner. Rules wouldn’t allow customers to bring their own weed and concentrate consumption wouldn’t be allowed onsite. Dispensary workers wouldn’t be allowed to consume Cannabis at work. There would have to be “a smoke-free area for employees to monitor the marijuana consumption area.”
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opinion
By MATTHEW MEYERS
TESTING 1..2..3 T H E S TAT E O F C A N N A B I S T E S T I N G L A B S I N O R E G O N
As a professional in the industry, I have seen enough conflicting potency test results that I’ve started to disregard them almost completely. I was curious about why this is happening and how it can be improved, so I interviewed a producer and a lab in Oregon for equal insight into what that the lab results mean from both perspectives. PRODUCER INTERVIEW
EVANS CREEK FARMS Dan | Head Grower & Founder WHAT IS THE HIGHEST FLOWER TEST RESULT THAT YOU’VE SEEN ON THE MARKET?
I’ve seen some at 38 percent. I’ve purposely bought some that high or close to just to run my own R&D and have had mixed results. Sometimes the buds were clearly mediocre and so was the high, and sometimes they were top-tier and a good strong high that lasted but not any more than some high quality 20 to 25 percent THC flower I’ve smoked.
WHAT IS THE BIGGEST BENEFIT YOU GET FROM CURRENT LAB TESTING AS A GROWER? If I can trust the results, it helps me choose which plants to keep out of a pheno hunt. When I’m comparing phenos side by side and they check all the boxes, but one clearly sticks out with a high THC [number]... it’s the clear winner in today’s market.
WHAT IS THE BIGGEST DRAWBACK OF THE CURRENT PROCESS?
It’s the fact that testing for THC, CBD and pesticides are the only requirements. These are only part the equation. Fungus and terpenes would be high on my list as a consumer. Terpenes help consumers pinpoint which cultivars might be right for them based on which terpene profiles they’ve found agreeable in the past. Fungal testing would give me the peace of mind that there wasn’t anything harmful to me that’s growing in something I’m about to ingest.
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WHAT IMPROVEMENTS WOULD YOU LIKE TO SEE?
I would love to see some kind of standardization that was strictly adhered to [by] labs. It’s all over the place. I can get the same flower tested at two different labs and get two completely different numbers. I’ve also had the same lab test the same batch of flower with up to a 7 percent THC discrepancy; A blind test they had no clue about.
HOW OFTEN DO YOU FACTOR TEST RESULTS INTO HOW YOU EVOLVE YOUR GROW TECHNIQUE?
Unfortunately, consumers are generally driven by high THC numbers alone. So we’re forced, as growers, to concentrate on having cultivars that test high although we don’t let that control what we grow at Evans Creek. It’s always something we have to consider.
HAVE YOU EVER LOST SALES DUE TO A BELOW AVERAGE/INCONSISTENT TEST RESULT?
Yes... it’s usually a retailer that has less Cannabis educated consumers that will pass up top-tier flower in favor of something that could smell like hay and have no taste but high THC tests.
WHAT DO YOU THINK THE CONSUMER GAINS FROM TESTING?
They’re trying to get a baseline of potency from these THC numbers but unfortunately it’s not that simple. Fortunately, pesticides are more black and white, and that screening helps ensure we’re not ingesting anything harmful but that too has its flaws. As the OLCC mandates, [new] pesticides [are] tested for pesticide companies [that] are constantly evolving with new poisons. The best advice I have is to stick with growers you know and trust not to use any of these products and you’ll never be at risk of ingesting pesticides period.
LAB INTERVIEW
LIGHTSCALE LABS Justin Ouellette | CEO WHAT IS THE HIGHEST TESTED FLOWER YOU’VE SEEN ON THE MARKET? We’ve seen flower claiming 35 percent THC on the recreational market in Oregon, but frankly we’re skeptical when we see numbers that high.
IN YOUR MIND, WHAT IS THE BIGGEST VALUE THAT LABORATORY TESTING PROVIDES TO CANNABIS CONSUMERS IN OREGON? The biggest value is public health. Lab testing has already dramatically reduced the amount of pesticides and residuals solvents exposed to both people and the environment, which benefits all Oregonians (not just Cannabis consumers.) Cannabis is a complex, psychoactive plant and it’s critical that we have reliable information about what’s going into our bodies and minds.
WHAT HAS CHANGED SINCE THE OREGONIAN’S 2016 RETEST OF SEVERAL CARTRIDGES AND CONCENTRATES FAILED A RETEST AT THE SAME LABS THEY ORIGINALLY PASSED TO GET ON THE SHELF? (THE PROBLEM HERE WAS THAT SAME LAB GOT A FAIL WHEN THEY RETESTED THE PRODUCT THAT ORIGINALLY GOT A PASS FROM THE SAME PROCESS.) CAN THIS BE MITIGATED?
It’s hard to speculate without the data, but we encourage more collaboration amongst Cannabis labs and greater enforcement of testing standards as a way to mitigate future false negatives.
IS TESTING FOR HEAVY METALS REQUIRED FOR FLOWER OR EXTRACTS? IS IT EVEN POSSIBLE?
Heavy metal testing is not currently required in Oregon, but it’s definitely possible and we expect it to be required in California soon.
WHAT IS THE AVERAGE ACCEPTED VARIANCE IN POTENCY TESTING PERCENTAGE (LAB TO LAB/STATEWIDE OR WITHIN YOUR LAB)?
Ten to twenty percent variance in potency is common from lab to lab. Oregon requires that Cannabis labs pass a proficiency test within a 20 percent window of accuracy, which is very large, and unscrupulous labs will bias their potency numbers within that window to be as high as possible. We consider a 5 to 10 percent difference between duplicate results to be unusual and grounds for automatic retesting.
WHAT SETS LIGHTSCALE APART FROM OTHER TESTING LABS?
Lightscale is the most accurate, scientifically rigorous Cannabis lab in Oregon, and we pride ourselves on transparency, integrity and excellent customer service.
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Column # 38
Highlighting amazing Cannabis pioneers who helped pave the way to greater herbal acceptance.
SARAH SILVERMAN By PACER STACKTRAIN for OREGON LEAF
C
omedian, actress, producer and writer Sarah Silverman is one of the most recognizable personalities in comedy today. Her comedy routines often address social taboos, touching on politics, sexism, racism, and religion. She’s been no stranger to controversy through her career, and perhaps that’s what makes her no-bones-about-it stance on Cannabis so unsurprising. She’s starred in countless movies, been a writer for Saturday Night Live, and produced and hosted many of her own stand-up specials for networks like HBO and Comedy Central. And, Silverman has been talking candidly about smoking Cannabis since before it was legal. One of the first glimpses of her nonchalant advocacy was in 2008 when she told Katie Couric in an interview that her dog had to be taken to the vet after consuming her Cannabis-infused brownies. We can sometimes forget this, but the interview, now a decade old, was conducted at a time when virtually no mainstream celebrities would admit to consuming Cannabis. In the introduction to her Emmy-nominated HBO special “We Are Miracles” Silverman is seen standing outside the comedy club, where she’s about to perform, pensively engrossed in thought. A crew of LA Chicanos pull up and strike up a conversation with her – then offer her a joint. She takes a few pulls, then heads off into the club. But not before demanding from the crew, “Tell me I’m GREAT!” Throughout the standup routine, she references and details her own (very particular) smoking habits. At the Emmy’s that year, Silverman showed up to the awards ceremonies famous red-carpet walk and showed off a Co2 oil pen, demonstrating what it was and how it worked to reporters. “I had pot for later in my purse,” she said when asked about the vape pen backstage. “It’s legal and I don’t drink. I like to have a puff as a treat at appropriate times.” She won the Emmy.
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IN 2015, SHE TOLD CONAN ABOUT GIVING HER MOTHER AN EDIBLE AT A BAR MITZVAH, NOTING THAT HER MOTHER GOT HIGHER THAN EXPECTED...
More recently on an interview with Conan O’Brien in 2015, Silverman talked about giving her mother an edible at a bar mitzvah, noting that her mother got higher than expected, and hilarity ensued. On the same episode, she talked about hanging out with her dad in LA and the comedian Jeffrey Ross. At the gathering, Ross produced a “giant red, white and blue bong which he called ‘the joint’s chief of staff’” Silverman talked about how her Dad took the “most ginormous bong rip” which she said he handled “like a champ.” Comedians like Silverman may seem like lowhanging fruit for subjects in this column, but the fact of the matter is that without outspoken (and funny!) people in the public eye talking about Cannabis, we’d likely still be a very far ways away from legalization. Thanks to Sarah Silverman, and so many others, we’re getting better at normalization than ever!
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Profile
By SIMONE FISCHER/OREGON LEAF @SIMONEFISCHERR | PHOTO by DANIEL BERMAN @BERMANPHOTOS
POT PARENT
of Splimm Magazine, an online publication covering Cannabis and parenting. A vocal advocate for Cannabis, Dean says that after dealing with severe stomach pain for over a decade, he found relief when he began to consciously harness the potential of Cannabis. CHAD DEAN IS THE CO-FOUNDER AND CEO
W
hen I turned 30,” Dean said, “I started to experience some pretty intense pain in my abdomen, which lead to me losing about 35 pounds pretty rapidly. I’d always been thin, so to lose that much weight so fast was really alarming and had all sort of negative consequences. The doctors started to call it IBS (Irritable Bowel Syndrome) but they weren’t really clear on why it was happening or how it might be effectively treated.” Doctors had a hard time trying to pinpoint his exact issue. IBS is a common condition that affects the large intestine. The origin of IBS is relatively unknown, but stress and diet are often directly correlated. I asked Dean if he used Cannabis before the onset of his stomach pains, and inquired about the challenges of living in a state bound by prohibition - prior to his move to Oregon. “I’d been using Cannabis for most of my adult life, but it was in prohibition states. My access to ‘medicine’ was always limited. Sometimes, it seemed like the Cannabis was easing my stomach pains and sometimes it seemed to make them worse. It was impossible to know what was helping,” says Dean. Until recently, information and research on Cannabis were tough to come by. Most people still go by the word of their trusted dealer within an unregulated market. The lack of integrity and misinformation makes it really tough for people (like Dean) trying to quantify Cannabis consumption in order to address health issues. Dean moved his family to Oregon in 2016 and began to seriously study what Cannabis products and dosages worked for him. Prohibition keeps information on Cannabis in the dark, but legal markets like Oregon allowed Dean to immerse himself in the culture and try new uses of Cannabis. He began writing about his experiences as a father who uses Cannabis and co-created Splimm Magazine with his wife, Jenn Lauder.
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“MY ACCESS TO ‘MEDICINE’ WAS ALWAYS LIMITED. SOMETIMES, IT SEEMED LIKE THE CANNABIS WAS EASING MY STOMACH PAINS AND SOMETIMES IT SEEMED TO MAKE THEM WORSE. IT WAS IMPOSSIBLE TO KNOW WHAT WAS HELPING.” Learn more at Splimm.com @SplimmTeam on Twitter
“For years I wasn’t even sure Cannabis could treat my ailments because I only had access to flower, I had almost no control over the strains I was getting, and I typically only smoked. I think that’s the biggest obstacle when you live in a prohibition state. You might find something you like, something that works, and then your friend sells out of it and you have to start all over. Having moved from Maryland to Oregon changed that. What’s interesting to me is that I really started to gain a better understanding of the medical benefits of Cannabis as it became more readily available for adult use,” Dean said. Obtaining access is only half the battle, consistency is the final challenge. Having access to consistently tested Cannabis products was a game-changer for Dean. Oregon provided the transparency he needed for adequate trial and error. I asked Dean what types of strains, cannabinoids or Cannabis products helped him alleviate his stomach issues. “I’m a big believer in whole plant edibles. For me, the most effective medicine is something in the OG family infused into either almond butter, which I’ll add to smoothies, or into grass-fed butter, which I like to mix with my morning coffee. I tend to respond well to strains [that are] high in myrcene,” Dean explains. “Now, at 40, I’m really in the best shape of my life. I can keep up with my 10-yearold, who is intensely creative and energetic, and help run a small business with my wife. I’ve gained back all the weight I lost and I’m able to manage my pain.” Dean successfully mitigated his IBS with Cannabis, but I asked if he had any additional challenges on finding his correct cannabinoid dosing? “Honestly, no,” Dean says. “I’m really lucky in that a lot of the hard work has been done for me. When people write to me, or to Splimm, it’s almost always because they’re dealing with some kind of issue and they heard Cannabis might help,” Dean says. “And with medical programs spreading so quickly, they’re hearing on the local news about all the ways this plant could be beneficial. I’d say most of the people who write to us are parents who want to know how to responsibly consume, either for medical purposes or because they’re going on vacation to a legal state and they want to know where the good shit is.”
Dean moved his family to Oregon in 2016 and began to seriously study what Cannabis products and dosages worked for him.
Profile
MAG MAN Marijuana Venture Magazine
FOUNDER GREG JAMES
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Greg James is the founder of Marijuana Venture, the largest business-oriented Cannabis magazine in the country. While seeing the recreational Cannabis industry take a start, he began MJ Venture in 2012 and has pushed Cannabis companies towards professionalism and modernization. His recent projects include Sun Grower Magazine; Interchange, an event for producer/processors to have one on one meetings with retailers; and RAD Expo, a trade show built for Cannabis retailers coming to Portland in October. We sat down to talk about his company’s roots and why he ventured into the trade show business. INTERVIEW by WES ABNEY @BEARDEDLORAX | PHOTOS by DANIEL BERMAN @BERMANPHOTOS
HOW DID YOU START MJ VENTURE AND HOW HAS THE COMPANY GROWN OVER THE LAST SIX YEARS? I owned a good-sized warehouse in
Renton, and right after the vote, I started getting calls to lease space in my building (to grow Cannabis). At the same time, my CD-ROM business was in rapid decline, Those factors combined with me looking around and seeing a lot of great culture and lifestyle magazines, but none for Cannabis business. MJ Venture started with myself and Garrett Rudolph, who was editing the Omak Chronicle, and he came over and we started an eight-page newsletter that we mailed to all applicants. It’s grown to about $100,000 a month in revenue, with distribution nationally and across Canada and 10 full-time employees.
WHAT INSPIRED YOU TO GET INTO TRADE SHOWS? Two things. One
was that I’ve been to a lot of Cannabis shows. When you walk around they’re cool but the thing you notice is the hodgepodge mix of everything. From growers, greenhouses, nutrients, soil, lights, extraction equipment, investor things, law firms... just about everything is there, but there’s almost nothing for retailers. A light bulb went off in my head, and I realized that the Cannabis business is really two industries, the farming side and the retail side. Then I noticed that very few retailers go to shows like CannaCon or MJ Biz Con in Vegas, and when I’d ask them why the answer was “there’s nothing there for us.”
THIS REALIZATION CHANGED YOUR VIEW OF THE TRADE SHOW LANDSCAPE. WHAT OTHER PROBLEMS DID YOU SEE WITH SHOWS? Why spend thousands of dollars to travel and $500 a ticket to go to Vegas? I think that convention is a gigantic rip-off. I’ve been to tons of trade shows for software and dealing with major retailers like Costco, and if you’re a customer, none of those shows charge you to come in. I think that a lot of people in the industry have a green rush mentality, and that combined with a lack of business backgrounds, creates excitement for these shows and being involved, but it’s a rip-off.
WHAT ARE YOU DOING DIFFERENTLY WITH RAD EXPO, AND WHO IS YOUR TARGET AUDIENCE FOR THE SHOW? Our target vendor is anybody that has a product for a retail store or dispensary, from CBD or THC brands to people with services like design for retail, shelving, lighting, apparel, hemp products and more. Pretty much anything you can sell in or to a dispensary. And we
make the show free and targeted to retailers and business owners to attend. Most existing Cannabis shows will let anyone in if they pay money, so we decided not to go that route. RAD is 100 percent business, just like our Interchange event.
SKIPPING THE SMOKEY/CONSUMPTION VIBE?
There’s a time for partying and a time for doing business, and I believe in business before pleasure. We want to see retailers talking to relevant businesses, not distracted, and getting results.
The tightknit staff of Marijuana Venture
HOW DO YOU THINK THE CANNABIS INDUSTRY CAN GROW IN THE FUTURE?
There’s a lot of learning to be done in the industry. The weird thing about the industry is that people are reluctant to work with each other. Growers don’t share tips, retailers don’t treat each other as neighbors. But why not? A rising tide lifts all boats, and people who say they don’t want to help the competition have a bad way of thinking. I learned in the consumer software business that collaboration is important, which is why I’ve made a point of reaching out and working with other publishers. For businesses to really make it you have to have the long view, and I think there are a lot who don’t, who have the short view of wanting a quick buck.
HOW DOES THIS TRANSLATE INTO INTERCHANGE, AN EVENT ALL ABOUT SELLING CANNABIS PRODUCTS AS PRODUCERS MEET WITH RETAILERS IN A “SPEED DATING” FORMAT? What we’ve discovered is it’s
very hard for a producer to get a meeting with a retail store and buyer, and that those folks are bombarded all day long with samples and requests. So how do you schedule all the meetings you need to have? Interchange is two days of scheduled meetings with buyers so that a producer will have 20 or more meetings over two days. It’s structured, business only, professionally done and it’s been wildly successful.
HOW DO YOU SEE THE WAY THAT CANNABIS IS BEING SOLD CHANGING? I hate to say it, but we are past
the days where vendors can say “hey we have the best weed,” and drop a sample at a retailer and get a response. Brand awareness and relationships are the names of the game. Can you imagine if Costco had people dropping samples in their lobby daily, or 100 calls a week from vendors trying to sell them? There’s no way buyers can deal with that much volume, which is why they have structured meetings and business-oriented trade shows. You have to have structured meetings, so you can learn about the products and establish a relationship.
Publishing nationally
Fu r t h e r m o r e MARIJUANA VENTURE MarijuanaVenture.com RAD EXPO TheRadExpo.com (Oct. 10-11, Portland)
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FEATURE
By RYAN HERRON for OREGON LEAF | PHOTO by @BERMANPHOTOS
Each month, the Oregon Leaf crew meets to select one special budtender that stands out above the rest! Tell us who you think should be the next Oregon Leaf Budtender of the Month and why they deserve it!
“Daily, I’m mostly a tincture user and a joint at the end of my day, but show me some wacky pot-smoking contraption, and I’m gonna want to try it.”
FIRST CANNABIS EXPERIENCE? My buddy Jake and I used to pinch off his dad’s stash back in high school. This was the days of dial-up, so we’d usually listen to vinyl and get high while waiting a half hour for some song to download. We got caught once, and rather being upset about the theft of his weed, his dad was more pissed that we downloaded Disturbed’s “Down with the Sickness” instead of “Anything else that’s actually good.”
HOW LONG HAVE YOU BEEN A BUDTENDER? WHAT’S YOUR FAVORITE PART? I’ve been a budtender since September of 2015. I really enjoy helping people and problem-solving. Working for Home Grown Apothecary allows me to do so daily.
HOW DO YOU FEEL ABOUT THE CURRENT TESTING REQUIREMENTS BY THE OLCC?
WHAT’S YOUR FAVORITE METHOD OF CONSUMING CANNABIS? Stunt-Bong. Or “MacGyver Pipes”. Get me a snorkel, an avocado and an ice pick. I once made one by using a mid-60s British carburetor. I’ve got a long history of getting high and making weird stuff in my garage. While they’re not always the best for the connoisseur, they’re super fun! Daily, I’m mostly a tincture user and a joint at the end of my day, but show me some wacky pot-smoking contraption and I’m gonna want to try it.
WHAT ARE SOME OF YOUR FAVORITE CANNABIS STRAINS, PREFERRED EFFECTS AND TERPENE PROFILES? I was a cicerone (beer expert, kinda like a sommelier) before I was a budtender, so whatever I’m smoking - the palate needs to match whatever activity or food I’m pairing it with. I can get really fancy with it. A Blue Dream joint and a bowl of strawberry ice cream? Hindu Kush and some extra spicy gumbo? Hot tip: never pair a diesel with a white fish. You’re welcome.
HOW DO YOU FIND THE RIGHT STRAINS FOR A CUSTOMER? Listening. Customers always know what product is best for them, even if they’ve never been to a dispensary before. HOME GROWN APOTHECARY If you listen to a person’s needs, the 1937 NE Pacific Street Portland, OR 97232 rest is easy.
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budtender of the month
RICHARD FERRY
Tucked away inside a historic home in the Kerns neighborhood, Home Grown Apothecary is one of the most unique dispensaries in Portland. The shop prides itself on carrying products that are grown locally, organically and sustainably. True to its name, HGA doesn’t just specialize in Cannabis but also stocks a myriad of salves, tinctures, and other herbal remedies focused on helping customer’s lead their healthiest lives. Our budtender of the month is the retail manager at the shop, and one of the most knowledgeable and informed purveyors of Cannabis we’ve come across yet.
I think the current testing requirements are as streamlined and as efficient as they can be at this time, considering the current political climate. It’s a burgeoning market, and everyone has had some growing pains, the government included. I think of CBD and THC as contributing factors for the overall potential for effect, but not the end-all of factors. I often explain it with a horsepower and torque analogy. The car with the most horsepower is not necessarily the fastest, but higher horsepower vehicles do have a greater potential for more speed. The entire build of the vehicle, the terrain it’s driving on and the person operating determines how it drives. So, the particulars of the strain determine the effect, THC and CBD results just define the bud’s potential.
WHAT MAKES YOUR SHOP’S APPROACH TO CUSTOMER SERVICE DIFFERENT? HGA’s first focus is on health and wellness. It’s a people-focused dispensary, rather than a strictly Cannabis focused one. We carry a full line of non-Cannabis options, as well as a ton of varying CBD products. HGA’s inventory is vetted to only be of some of the highest standards. Ingredients and sourcing matter a lot to us.
WHAT ARE SOME OF YOUR HOBBIES/INTERESTS OUTSIDE THE CANNABIS INDUSTRY? I’m a super-avid cyclist. My main ride is a Surly Karate Monkey. I’m also an operating member of the Horseless Carriage Club, and pretty much grew up in an auto shop. Before budtending, I was a professional musician for years, and music is a huge part of my life.
Send us your Budtender of the Month suggestions: nwleaf@gmail.com
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REVIEW by RYAN HERRON @THELOUD100 | PHOTOS by DANIEL BERMAN @BERMANPHOTOS
TIGHT CREW New Leaf Midtown Owner Greg Bogh, at right, with son and Curator Jerod Bogh (in green), Brand Manager and Designer Diana Deissler and Assistant Manager Chima Mekkam.
McMinnville
NEW LEAF MIDTOWN Where to find weed in the middle of Wine Country NEW LEAF MIDTOWN 2215 NE Evans St, McMinnville, OR Open 10am- 9pm Daily @NewLeaf_Midtown (503) 472-4816
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Strains 4/5 WITH A variety of strains from Heroes of the Farm, TKO and Left Coast Farms the menu leans more toward funky and gassy strains. There’s Mango and Hawaiian on the shelf if you’re looking for something with a sweeter profile. There’s not a huge menu, but there is an excellent selection of the fine herb we have here in Oregon with a little something for everyone.
Edibles 4/5
Concentrates 3/5
NEW LEAF MIDTOWN’S edible menu reads
CARTRIDGES in every shape, size, and
like a list of Oregon’s favorite edibles. Gron Chocolate, Adabinol from Dirty Arm Farm, and the ubiquitous Wyld gummies are front and center. There are even a couple of options that would seem to especially fit the wine-country customer palate (Cannabis pesto olive oil, anyone?). Hats off for the nice selection of medicinal FECO and RSO type products.
flavor! Selections from Evolvd and Drop Science for those with discerning tastes, and options such as Buddies and Avitas for those trying to ball out on a budget. When it comes to something you can dab the selection is small but well rounded. Proper budget options like NW Kind and a few offerings from Dirty Arm and Lunchbox if live resins are more your speed.
EVOLVD
C U LT I VAT E D B Y E U G R E E N
PHILOSOPHER’S BREATH CO2 CARTRIDGE A mix of OG Pie Breath, Purple
THE SCORE
Punch, and Presidential Kush ta st e this cart boasts 91.31 percent va lu e cannabinoid content. The flavor is subtle but the ef f ec t THC effects are actually quite la b el pronounced. The Pie Breath t ota l 17/20 shines through in both. Light CBD notes of chocolate and shortbread with just a touch of dried fruit. The effect is classically stoned, relaxed and a little giggly. Like all of the carts from Evolvd, their proprietary Capsl design delivers rich hits that tickle the nose and last considerably longer than a budget cartridge. ($35/500mg)
70.05% 0.14%
HIGH RIDGE FARMS
Environment 5/5 ORIGINALLY a tiny medical store, New
Leaf took over the space next to their little med stop and transformed it into the spacious, neatly appointed space it is now. Well-balanced between the couple different flower stations (each manned by their own budtender), and a few standing cases to let you admire the menu items while waiting to get a nose on the flower.
Overall 16/20 CANNABIS CONNOISSEURS who stop into New Leaf
won’t be disappointed at all but wine tasters who stop in between glasses of pinot should be over the moon with the quality and variety. The perfect cartridge to compliment a long day of admiring vineyards or a high dose edible aperitif for tonight’s four-course dinner is just a quick stop away. Luckily the budtenders here seem well versed in both weed and wine so don’t be surprised if they pair that sleepy indica with a spicy red.
PANDORA’S BOX A cross between Jack the Ripper and
THE SCORE
Space Queen this strain has breeder Sub Cool’s fingerprints all over it. ta st e Incredibly fruity with a sweet va lu e industrial cleaner note the THC scent of both the flower being ef f ec t la b el ground up and the lit joint is almost t ota l 15/20 overwhelming. Breaking into the buds reveals a ripe peach scent that sticks to my fingers long after the joint is rolled. Not sticky but resinous, the flower crumbles nicely and burns slowly and evenly. The effect is like that first cup of coffee of the day. Eye-opening and engaging. Pandora’s Box is a strain to reach for if you’re pulling an all-nighter or trying to catch an attitude adjustment without losing momentum. ($15/g)
23.8%
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OUR PREMIUM CO2 OIL PROVIDES A FULL-SPECTRUM HIGH UNLIKE ANY OTHER
@URBAN_PHARMS
S O L D E X C L U S I V E LY
BY T H E SW E E T L I F E
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REVIEW by RYAN HERRON @THELOUD100 | PHOTOS by DANIEL BERMAN @BERMANPHOTOS
Sheridan
CANNA BROS Canna Bros is definitely your best bet if you need to swoop in and pick up something sweet for movie night. CANNABROS SHERIDAN 1210 W Main St, Sheridan, OR 97378 M-S. 9 a.m to 8 p.m. | Sun. 10 a.m. to 6 p.m. (503) 843-9055
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Strains 3/5 THE STRAINS almost seem to be
selected for how delicious they sound. Lemon Meringue, Sour Apple, and Dutch Treat all sound tantalizing and most fit the bill. There’s not a lot of focus on the farms here but that’s to be expected when the building seems to double as an indoor grow facility. Your best bet is to ask the budtenders what they are enjoying.
Edibles 4/5 LIKE A WALK THROUGH Willy Wonka’s
factory, everything edible here seems to be either gummy or chocolate. We like that they’ve got some old favorites like Sour Bhotz and Gron alongside newer companies like Forty to Five and Headtrip. Canna Bros is definitely your best bet if you need to swoop in and pick up something sweet for movie night.
Concentrates 3/5 I HAVE TO give it to Canna Bros for
having some products on the shelf I hadn’t seen anywhere else. Fruit Lust? Burnt River? It’s always fun to walk into the pot shop and see something new on the shelves. The top-tier here seems to be the sharply packaged Artifact oil and other producers, like Degenerate are selling at such a low price you can try the entire line up if you feel so inclined.
SCOUTS HONOR C U LT I VAT E D B Y S U G U A R B U D P D X
BRED BY DUNGEONS VAULT GENETICS
A cross between Platinum Cookies and
THE SCORE
Grandpa’s Breath, this is a perfectly AR O MA balanced combo of the two elite strains. D EN S IT Y This expression takes on the structure of the Platinum CU RE THC Cookies and the nose of the L O O KS Grandpa’s Breath. The scent F L AVO R here is sweet licorice spice CBD notes and a refreshing OG Kush EF F ECT T O TAL 26/30 bouquet. Trichome coverage is nice and the flower has a nice tight trim. The effect of a joint is sleepy and a little narcotic. Excellent flavor from the first hit to the last.
27%
0.4%
Environment 4/5 I LIKE having a big open shop for myself and though this shop gets pretty busy at times, there’s a good chance you can stop in and have it to yourself. The budtenders are quick to talk about what they like and honest if something didn’t work well for them. They’re not challenging any conventions here but they make buying what you came in for nice and easy.
BB KING
THE SCORE
C U LT I VAT E D B Y C A N N A B R O S
BRED BY MTG SEEDS
This cross of Blackberry Kush and Space Monster has rich berry bush
22%
THC
0.1%
CBD
scents, nearly tennis ball sized buds, and excellent trichome coverage. Breaking into the unusually dense buds reveals violet striping and swollen calyxes. The scent is candle shop thick and reeks of berry liquor alongside a tart cherry wood note. The effect is felt immediately behind the eyes, with anxiety relief and appetite stimulation arriving soon after.
A R O MA DEN SI T Y CURE LO O KS F LAVO R EF F EC T T O TA L 22/30
Overall 14/20 THERE’S NOTHING intimidating about
this place and thankfully no “bros” aggressively trying to sell me anything I didn’t need. They’ve got a very nice selection and a handful of options that won’t break the bank. Couple that with no-nonsense budtenders and a nice open floor plan makes this the place you want to stop at on your way out of town and then again on your way back.
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420 NE 60th Ave urbanfarmacypdx.com (503) 957-7832
Hours: Mon/Tues: 10:00AM - 9:00PM Weds - Sat: 10:00AM - 9:45PM Sun: 11:00AM - 7:00PM Do not operate a vehicle or machinery under the influence of marijuana. For use only by adults 21 years of age and older. Keep marijuana out of the reach of children.
OREGON LEAF
0.76% 15.67%
THC
CBD
YERBA BUENA
Blue Dragon Desert Frost
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STRAIN OF THE MONTH REVIEW by JANELLE LASSALLE @JENKHARI PHOTO by DANIEL BERMAN @BERMANPHOTOS
Yerba Buena’s Blue Dragon Desert Frost
flower is a CBD-rich flower with a potent citrus and fruity aroma. A cross between Jamaican Lambs Breath, Hindu Kush and Desert Frost, it took home the award for this year’s Cultivation Classic in the Type 3 (CBD) / Indoor category due to its unique terpene profile, tantalizing smell and relaxing properties. The first thing you notice about this strain is its incredibly enticing aroma. It’s a unique scent, a combination of citrus with bright notes of roses, notes of pine and a TAKE A HIT AND musky earthy scent that’s YOU’LL BE MET WITH the signature hallmark of A POWERFUL WAVE OF high CBD varietals. Take a hit and you’ll be PINENE, THE TERPENE WITH A SPICY, WOODSY met with a powerful wave of pinene, the terpene AROMA THAT ACTS AS with a spicy, woodsy A BRONCHODILATOR, aroma that acts as a INSTANTLY OPENING UP bronchodilator, instantly YOUR CHEST. opening up your chest. The final exhale leaves you with a spicy, woodsy flavor and just a touch of sweetness. Overall terpene count clocks in at 1.7 percent with geranyl acetate, a terpene that’s found in a variety of natural oils derived from citronella, as the predominant terpene. The high is energetic and euphoric, a blissful sense of carefree joy that isn’t muddled thanks to the absence of THC. Blue Dragon Desert Frost is a fantastic flower to smoke when you want some relief without being incapacitated and is especially great for muscle pain, stomach pain, stress and anxiety. Available from Sweet Leaf, Nectar, and Parlour
@yerba.buena.farms
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OREGON LEAF
TA N N I N S & T E R P E N E S I S S U E
In the glass 2014 ROTIE CELLARS NORTHERN BLEND 95% SYRAH 5% VIOGNIER REVIEW BY WES ABNEY
This Eastern Washington tribute to the Northern Rhone French Syrah’s is a fermented, not blended combination of Syrah and Viognier. This process causes an enzymatic reaction that adds honeysuckle notes and aromatic complexity to a wine full of soft fruit flavors and florals, dark chocolate and a smooth, dry finish. RotieCellars.com
In the bowl SOFRESH FARMS DURBAN POISON REVIEW BY @JENKHARI
The Durban Poison from Sofresh Farms is true to its name and is one of the best smelling strains we’ve ever come across. It’s incredibly fresh, smelling like it was just picked yesterday. The aroma is predominantly pinene with hints of sweetness, a fruity note that smells berry-like, as though it could be cherries. There’s a good amount of musky spice, too, earthy like CBD, that carries a vague mango smell with it.
PHOTO BY @BERMANPHOTOS STYLING BY @MALINALOPEZ
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The first note is fruity, sitting on your tongue briefly before transforming on your palate into the spicy, woodsy flavor characteristic of myrcene. It finishes with a powerful blast of pine-flavored herbaceousness, leaving you with a clean palate almost like a breath mint would. The high is creative yet active, providing me with a wave of euphoria that triggers all sorts of creative pursuits from dancing to writing and beyond. SoFresh.farm
In the glass 2014 WOHLMUTH STEINRIEGL SAUVIGNON BLANC REVIEW BY WES ABNEY
Grown in family vineyards owned since 1803, this Austrian wine comes from grapes derived in a stony type soil, which translates into the wine with crisp and rich mineral flavor and notes of green, fresh fruits. The GMO Cookies have an intense, sour-garlic flavor softened and complemented by the Steinriegl. Wolmuth.at
In the bowl RESIN RANCHERS GMO COOKIES REVIEW BY RYAN HERRON
Divine Genetics took a cross of GSC and Chemdog and selected for funkiness. The result has been dubbed the Garlic, Mushroom, Onion pheno and you can’t deny the savory scent or pronounced head-changing effect. ResinRanchers.com
TANNINS & TERPENES HOW TO PAIR ALCOHOL WITH CANNABIS FOR THE KIND OF FLAVOR EXPERIENCES YOU NEVER THOUGHT POSSIBLE. PHOTO BY @BERMANPHOTOS STYLING BY @MALINALOPEZ
Pipe by Cartel Glass
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OREGON LEAF
TA N N I N S & T E R P E N E S I S S U E
In the glass 2016 LUCIEN ALBRECHT RIESLING RESERVE REVIEW BY WES ABNEY
Fully fruit forward with dominant notes of lemon and citrus, this easy drinking light wine is refreshing, dry and delicious. The pleasant citrus notes of this white wine pair well with the intense, heady citrus-sour funk of the Scooby Snack. Lucien-Albrecht.com
In the bowl DOGHOUSE FARMS SCOOBY SNACKS REVIEW BY MATTHEW MEYERS
NOSE
Heavy, sweet, spicy chem becomes more of a strong gas when the bud gets a good squeeze.
TASTE
Sweet, gas, cookies.
EFFECT
It’s fairly balanced and I felt loose in my shoulders and back. Paired well with my morning coffee, potent with a relaxing effect.
DENSITY
Medium density, slight crowning on the buds.
LOOKS / BAG APPEAL Well frosted and trimmed buds with great bag appeal, especially for a Dogwalker OG cross! Doghouse420.com
PHOTO BY @BERMANPHOTOS STYLING BY @MALINALOPEZ PIPE BY CANDY RELICS
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In the bowl 7 POINTS OREGON VOYAGER 1
In the glass POSTDOC BREWING STOKES' LAW SUMMER ALE REVIEW BY WES ABNEY
The Stokes’ Law is a refreshing and easy drinking ale with citrusy hops and mild bitterness. The citrus flavors fade into a hazy mouthfeel and a light finish that compliments the sharp, bright haze of the Voyager 1. PostDocBrewing.com
PHOTO BY @BERMANPHOTOS STYLING BY @MALINALOPEZ
Elephant Rolling Papers Blunted Objects Lighter Slip RAW Hemp Twine
REVIEW BY PACER STACKTRAIN
Voyager 1 by 7 Points is a hazy-sweet cross of Lemon Haze, Silverback Gorilla and Blue Satellite 2.0. The strain is consistently revealed by dense, light green buds. This is one of my favorite smells of Cannabis, with fruity undertones and a piney-citrus nose that’s indicative of its haze lineage. The award-winning flower took first place in the THC-indoor category this year in the Cultivation Classic, meaning this flower was also grown in the cleanest and most sustainable manner possible for indoor flower. 7 Points Oregon is Clean Green Certified™ and use only plant-based nutrients to promote healthy soil biology (making them a veganic grow operation), which results in rich, terpene-dense expressions that carry through the user’s experience from start to finish. Beyond these reasons, this flower has been a staple of mine over the past few months, as the effects produce a sort of relaxing focus in my experience that’s perfect for a daytime smoke. Both creative and physical endeavors are enhanced under its spell. Voyager 1 also possesses that all-important factor of leaving one’s palate ‘coated’ with its flavor, when exhaling its creamy-smooth smoke from a joint. 7PointsOregon.com
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OREGON LEAF
TA N N I N S & T E R P E N E S I S S U E
In the glass 2015 JOSEPH CASTAN PLAN DE DIEU RHONE 60 % GRENACHE 40 % SYRAH REVIEW BY WES ABNEY
Dark and rich, the Plan de Dieu red wine is characterized by blackberry and herbal spices. An easy drinking blend of Grenache and Syrah, the soft tannins are easy on the palate, with an easy fruity finish. JosephCastan.com
In the bowl FIDUS FAMILY FARMS O.M.G. REVIEW BY RYAN HERRON
Dazzling bag appeal and a rich flower-garden bouquet emerge from this beauty bred and cultivated by Fidus Family Farms. We enjoy the incredible floral flavor with a subtle but satisfying effect. FidusFamilyFarms.com
LINEAGE Platinum Huckleberry Cookies x Quantum Kush #4
PHOTO BY @BERMANPHOTOS STYLING BY @MALINALOPEZ
Pipe by StonedWareCompany
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In the glass HEATHEN BREWING MEGA DANK IMPERIAL IPA REVIEW BY WES ABNEY
With a legendary name and a 420 birthday, the Mega Dank IPA is an inspired homage to the world of weed. Heathen Brewing is located in Vancouver, WA, and is known as a Cannabis-friendly company, having previously released the Farmer Tom IPA. The Mega Dank is bold but smooth, with resiny hops flavors and a pleasant bitterness tempered by herbal notes and a hint of caramel. HeathenBrewing.com
In the bowl AVITAS DRAGON OG REVIEW BY SIMONE FISCHER
NOSE
The aroma immediately takes you to an OG-dominant terpene profile with high notes of humulene and hints of tangy ocimene. As I crack the jar, the humulene-rich perfume immediately wakes you up from the inside. It smells OG with a faint, haze twist courtesy of the Red Dragon cross.
TASTE
I was given a lot of side-eye from the team because I chose flower from a hydroponically-grown garden. Usually, I always stick to soil-grown Cannabis because nine time out of ten, the taste and smoke are far superior. But, this particular Dragon OG has excellent flavor post-burn. The flush and cure were perfect, leaving behind exceptionally preserved trichomes full of OG-rich flavor.
EFFECT
If you are a lover of all things OGK but want to remain productive (but sedated), I highly recommend for those reasons. It has the traditional grounding effect of OGK but is decidedly heady and creative. It’s the perfect hybrid feel for the well-seasoned stoner. If your tolerance is low for THC, go slow.
LOOKS / BAG APPEAL
The Dragon OG reminds me of a slimmer version of OG Kush. The bud structure and noding resemble traditional OG forms, but not as dense. You see the spindly aesthetics of traditional land-race traits peeking through. I appreciate this strain for its elite resin production and the overwhelming amount of trichomes - which are good signs of a heady strain.
PHOTO BY @BERMANPHOTOS STYLING BY @MALINALOPEZ
Blunted Objects Gold Leaf Lighter Slip Ganesh Vapes “Gold Grind” Grinder
AvitasGrown.com
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OREGON LEAF
TA N N I N S & T E R P E N E S I S S U E
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In the glass ECLIPTIC BREWING CARINA PEACH SOUR ALE REVIEW BY WES ABNEY
There’s a balancing act when combining sweetness into beer, and Ecliptic Brewing nails it with this Carina Peach Sour Ale. Bursting with fresh peach flavor, this lighter pale ale is balanced with a sour, crisp flavor and mouth-puckering finish. EclipticBrewing.com
In the bowl DEEP CREEK GARDENS SOUR PEACH COBBLER REVIEW BY NATE WILLIAMS @NATEW415
As soon as you crack the jar, you’re met with an intense, sour-candy-like aroma featuring distinct notes of peach and pineapple. As you linger, the scent develops, hints of lemon zest and tangerine become noticeable and blends complementary with the peach candy smell you’re initially greeted with. The smoke was light bodied and full-flavored with no chemical or nutrient flavors to deter from this incredibly unique terpene profile. The high is creative, elevating and the perfect pairing for a sunny spring afternoon. DynastyGenetics.com
BREEDER Dynasty Genetics
LINEAGE
Ice Queen x Huckleberry Diesel
PHOTO BY @BERMANPHOTOS | STYLING BY @MALINALOPEZ
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OREGON LEAF
TA N N I N S & T E R P E N E S I S S U E
The Wine 2016 L'ECOLE 41 COLUMBIA VALLEY SEMILLON WHITE REVIEW BY WES ABNEY
This light white wine benefits from the cool harvest temperatures in Eastern Washington, delivering a crisp flavor that is great for pairing with food. The main flavors are delicate and fruit based, with hints of orange, honeysuckle, mango and papaya in a sweet but balanced flavor profile that has a crisp, clean finish.
The Edible GRACENOTES DARK CHOCOLATE COFFEE & CINNAMON PLATINUM WHEELS REVIEW BY NATE WILLIAMS
The first thing you’ll notice about these truffles from Sweet Cannabis LEcole.com is how beautiful they are. Each truffle has its own unique geometric design, with hand-painted splashes of color on top. Craftsmanship is the name of the game. The second thing to notice is how devilishly good they are. In this instance, a dark chocolate shell is so heavily perfumed with coffee you can smell it radiating from each truffle. The crispy exterior gives way to a spicy cinnamon flavor that quickly shifts as the bittersweet chocolate cream cascades across your tongue. You can taste a slight note of hazelnut on the finish, making each bite its own rich dessert. GraceNotes.it
T H E D E L I CAT E A R T O F PA I R I N G W I N E AND EDIBLES
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The Wine 2016 ELOUAN PINOT NOIR REVIEW BY WES ABNEY
Crafting California style wines with Oregon climate and vines, the Elouan Wines team is clearly passionate about making delicious wines. This Pinot Noir is rich and bold with strong berry notes with a hint of vanilla, and holds the strong flavor in an easy finish.
The Wine
The Edible
2017 LA FERME JULIEN VINE DE FRANCE ROSE
REVIEW BY JANELLE LASALLE @JENKHARI
REVIEW BY WES ABNEY
Wine and cake go together perfectly, and we love both in this pairing. Rosé is great before, during and after a meal. It has a light, fresh, fruit forward flavor with notes of cranberry and strawberry that refreshes and prepares the palate for a heady space cake high. FamillePerrin.com
ElouanWines.com
DAVE'S SPACE CAKES At 50 mg a piece and roughly two small bites, Dave’s Space Cakes are some of the most potent edibles we’ve come across. The flavor of the chocolate is blissfully rich. It’s dark chocolate with strong berry notes, a blend of cherry and raspberry and a touch of espresso. The cakes come in a variety of flavors: Double Chocolate, Raspberry Chocolate, White-Chocolate Mint, Chai-Hazelnut Crunch. The sugar levels on these cakes are mercifully low, helping combat that pesky “edible hangover” you often get with the really sweet stuff. DavesSpaceCakes.com
The Edible ELBE'S EDIBLES TRIPLE CHOC. CAKE BALLS REVIEW BY JANELLE LASALLE @JENKHARI
The Wine 2016 LIBERTE PASO ROBLES CABERNET SAUVIGNON
Rich and bold, this Cabernet Sauvignon leads with heady notes of candied berries, light herbs, vanilla and caramel that finish with a warming, chocolate & plum finish.
The best of the Elbe’s lineup, these cakeballs are pure decadence. They taste like a rich chocolate truffle that melts in your mouth. It’s a rich variety of semi-sweet chocolate that bears significantly more flavor than milk chocolate, leaning slightly more towards a dark chocolate in its nuances. There’s a hint of espresso, with just enough sugar to give them some kick without being overly sweet. Like delicious brownies trufflefied.
The Edible LEIF GOODS CBD SALTED CHOC. BAR REVIEW BY JANELLE LASALLE @JENKHARI
This chocolate is 100 percent organic, fair-trade, non-GMO and (surprise!) vegan certified, made in the “bean to bar” model. Made with Siskiyou Sungrown Cannabis oil, each bar contains only a handful or so of ingredients, with 100 mg of CBD per bar. The chocolate here (66 percent dark chocolate) is pretty sweet but is mercifully tempered by the unique flavor of the charcoal-infused Black Diamond Flake Sea Salt from Bitterman Salt Co. It’s salty with a hint of smokiness that accents the chocolate perfectly and adds a nice bit of texture, yielding an effect that’s similar to the taste of chocolate covered potato chips. The chocolate has a slight berry tart flavor that kicks in at the back of the tongue as you finish the bite. It’s the kind of dark chocolate with just enough sugar to please without overwhelming, yielding a product that’s extremely well balanced rich without being too bitter. LeifGoods.com
PHOTOS BY @BERMANPHOTOS PROP STYLING BY @MALINALOPEZ
Blunted Objects Cigaweed Case
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OREGON LEAF
TA N N I N S & T E R P E N E S I S S U E
The San Diego-based brewery is spreading dank beer and cold brew coffee across the West Coast. In an industry where explosive growth is usually rewarded with a “Big Beer” buyout, Modern Times is keeping things close and in-house.
Modern Times Brewery STORY BY RYAN HERRON @THELOUD1000 | PHOTOS BY DANIEL BERMAN @BERMANPHOTOS
for their brew-pubs like the Dankness Dojo or the canned cold brew coffees. They started fermenting a handful of loMODERN’S STYLE IS TO cal collaborations with other brewpubs and hung a gigantic Randy Belmont Fermentorium, you can almost picture the brightly colored cans and designer-focused approach to shop design. CREATE “INTERESTING “Macho Man” Savage piñata. The place has bustled ever since. Beyond the pretty bottles are interesting combinations of styles General manager and certified cicerone Lauren Hayden runs the BUT APPROACHABLE and flavors that run the gamut from juicy IPAs to a Stout brewed Portland brewery and leads staff education. She tells me that ModAROMA-DRIVEN, COMPLEX, ern’s style is to create “interesting but approachable aroma-driven, with house-roasted coffee. By embracing trends and thinking a few steps ahead, Modern complex, flavorful beers.” Though the flavors are bright and bold, FLAVORFUL BEERS.” has built a company that is doing over 80 percent more in sales the Yellow, a tart and bright apricot saison comes to mind, all of this year than it did last year. All by smartly expanding and slowly expanding their beers are meant for a couple of repeat visits (read: more beers). their service to better provide coverage here on the West Coast. At 2 p.m. the tasting room is filling up and by 3 p.m. it’s standing room With the calculated expansion, the brewery did something a little out of the only. Many patrons have not one glass in front of them a cigar boxes lined ordinary and announced late last year that it would enter an employee stock with many tasters. The menu proudly displays flights of the different categories ownership plan. This ESOP gives employees a 30 percent stake in the compaand Lauren easily remembers the 12 beers I list off. ny that will eventually be increased to 100 percent. She returns shortly with a “glorious selection of beers” and I concur. A little “Beer drinkers should expect the behavior of craft breweries to match their later and I’ve tasted the entire rainbow. Though it’s a wide variety of flavors rhetoric, and there’s nothing we could do to more effectively put our money and styles the menu has a cohesive tone that draws them all together. Modern where our mouth is to become employee-owned,” owner Jacob McKean told Times is making a big statement by selling their company to the employees. Marketwatch in 2017. When Modern Times expanded into Oregon they took Though fostering the ownership will be a big part of the transition, McKean over the Commons Brewery and promptly gave believes this will be the move that helps keep the culture of the brewery alive. 630 SE Belmont St, Portland the place a slight facelift, keeping the existing It turns out the only folks that we can trust to keep up the spirit of indepenHours vary, check website kitchen and bar and building out a small to-go dence, collaboration, and just nurturing what makes something “dank” are ModernTimesBeer.com shop where folks could grab a few bottles of the people who are already on the floor thinking deeply over a fresh pint and 503-420-0799 something unique or a selection of small batch waxing poetic over which keg to tap next. With quirky names
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TERPENE-INFUSED CIDER IS A REALITY
4991 SW Tualatin-Sherwood Rd Sherwood, OR | XylemCider.com
Let the record show - I was not previously a fan of cider. Originally, I was turned off by the lack of depth and the overwhelming amount of sugar. Too sweet, scant complexity - it reminds me of the sugary alcoholic beverages I used to pound in college. Despite my decidedly harsh conceptions of cider, I begrudgingly made the pilgrimage to Sherwood to check out Xylem Cider’s new facility. There we met owner/co-founder and Oregon native Nick Fillis - and immediately dove in. I asked Fillis how he would describe craft cider in his own words. “It might sound cheesy, but craft is a state of mind. It’s a passion, a creativity and dedication to something you love. Craft should be in everything you love, not just cider. We try to embody our motto of ‘cider for the people’. To us, that means: sweet, dry, flavored - and including terpene ciders for Cannabis users.” I needed a grown-up cider for my discerning palate, and I made all of this very clear to cider maestro Nick Fillis, who probably thought I was some asshole pot snob, who didn’t know very “TERPENES ARE A WAY FOR US much about cider - but still kept absoTO SET OURSELVES APART FROM lute opinions on the subject. Let’s just say, I was delightfully proven wrong. THE DRY-HOPPED CIDER MARKET. “Xylem Cider Works was founded WE GET TO PUSH BOUNDARIES by three heroic individuals fed up with MOST DON’T DARE TO...” cider so sweet, it leaves a residue on your teeth, or ciders so dry it would make the Brit’s cringe,” Fillis said. “Xylem was built on the premise of creating unique ciders [that are] always incredibly drinkable.” Xylem opened in January 2018, but Fillis began working on the project for almost two years before he officially opened. Xylem specializes in “dry-hopped” ciders, which (generally speaking) means adding hops into the cider post-fermentation process. The results are stellar and nothing like my previous idea of what a great cider could be. Xylem also infuses terpene blends with ciders to give Fillis a competitive edge in the saturated cider market. “Terpenes are a way for us to set ourselves apart from the dry-hopped cider market. We get to push some boundaries most don’t dare to,” Fillis explains. “It allows us support [the Cannabis] industry that is still under prohibition in most of the country, and hopefully change some non-users opinions about Cannabis through the use of terpenes. We are Cannabis enthusiasts, and we get to make a product that’s unique and share with like-minded customers like [Cannabis consumers] that other beverage companies neglect.” For Cannabis users who are unfamiliar (or familiar) Owners with ciders, Fillis “hands down” recommends trying the Nick and “Wake N Bake” cider and describes it as: “A semi-dry Sarah Fillis mimosa-style cider infused with Tangie and Trainwreck terpenes. A close second was “Passion of the Kush”, which was a passionfruit cider infused with Banana Kush terpenes. I think the “Wake N Bake” is a great place to start, because who doesn’t love a mimosa? The blend of Tangie and Trainwreck kicks it into a completely new dimension while still being familiar.” Xylem is beginning to launch their new creations and The cider market has steadily built an impressive following in beckon cider aficionados to stop by their tasting room the land of craft beer. This month, in the spirit of the Tannins & where Fillis blends one-offs and experimental ciders. I walked away from the experience with a bottle of Terpenes issue, we interview Nick Fillis, the owner and co-founder of “Snakebite” cider. If you love beer and cider and refuse Xylem Cider Works based in Sherwood, Oregon. Fillis is pioneering to choose between the two, I highly recommend the marriage of this unique blend. The Snakebite is Simone new-age ciders through late-fermentation techniques and terpenes. approved, and I guarantee it will be unlike any beverage STORY BY SIMONE FISCHER @SIMONEFISCHERR | PHOTOS BY NATE WILLIAMS @NATEW415 you’ve tried if you are into dry (unsweetened) cider.
Xylem Cider Works
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OREGON LEAF
TA N N I N S & T E R P E N E S I S S U E
H OW T WO E L I T E C U R ATO RS P I C K FO R T H E S H E LV E S
Belmont Station
STORY BY RYAN HERRON | PHOTOS BY DANIEL BERMAN
but it’s already had a pretty Oregon has more than 270 robust history of beer drinking. As the beer selection here breweries and Oregonians end in the Pacific Northwest grew so did the shop. The small up drinking north of 50% of business that shared a wall with beer-centric Horse Brass the beer they produce. That’s grew too big for it’s space and moved a few blocks away. a lot of competition to get on Later expanding that space into a 24 tap room and bottle the shelves at your local beer shop that tends to stock those hard to find selections beer bar. Belmont Station is as full nerds are always posting on their social media feeds. They as it can get without feeling routinely make rank on America’s top-ten beer bar lists. cluttered. The refrigerators that We talked briefly with Lisa Morrison, the part owner of line the walls are split between Belmont Station. Morrison, a self-proclaimed Beer Godstyle and region and chock-full dess and lover of all things Pacific Northwest, is also the of interesting options. author of Craft Beers of the Pacific Northwest: When I wonder A Beer Lover’s Guide to Oregon, Washington CO-OWNER LISA MORRISON aloud if we’re and British Columbia. reaching peak beer WROTE “CRAFT BEERS OF saturation, Lisa Morrison was kind enough to share a little about why Oregon is such a beer mecca, THE PACIFIC NORTHWEST: laughs and informs how to stock the things you want (even if no A BEER LOVER’S GUIDE TO me that we’ve got one else likes them) and why we’re still a less breweries in the US now than we OREGON, WASHINGTON AND did pre-prohibition. Around 3,000 at long way from saturating the beer market. The ever-expanding beer scene in Oregon last count. BRITISH COLUMBIA.” stems from our love of craft products. The Having an owner with an encyfact that many folks here have a job that pays the bills and clopedic knowledge of beer and brewing can be a fulfilling side gig (you know, like brewing beer) provides daunting for sales reps that stop by the shop but a base of knowledge that not every market can claim. it helps Lisa connect with the “real-ones” that are It doesn’t hurt that the long rainy season keeps most advancing beer brewing. Evident in their vendor of us indoors, reading up on trendy beers and quaffing days with producers like Culmination Brewing a wider selection than most people have access to. For a and on their tap selection where rare finds like beer nerd, it’s hard to find a more robust community. Lisa DeGarde are surprisingly commonplace. punctuates my thought, “Especially in Portland, beer is a More competition means more beers vying for thread of our community that’s so important.” the customer’s attention. Artful cans and interestBelmont Station just turned 21,
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ing recipes are nice but Lisa points out that “A beer should represent something, a style, location, or even an interesting idea.” Lisa leans into this and lets the background of a beer be one of her guiding values when choosing for the shelves. Even if it means buying something that’s a little more challenging for the traditional pallet, people come to Belmont Station to expand their beer-vocabulary, and are more willing to take a chance, particularly if the well-studied staff recommends it. The fast moving and relatively short brewing time for most beers tends to produce a lot of product that hits on what is popular in the moment. Trendy beers occupy a decent amount of shelf space at Belmont but with a wider selection, they’re offering beer aficionados of all stripes an outlet to pick up something out of the ordinary. “The deep catalogue helps us go beyond just scratching the surface,” Lisa said. “Life is too short to not drink deeply!” 4500 SE Stark St, Portland, OR Belmont-Station.com 503-232-8538 Mon-Sat. 10a to 11p | Sun. 11a to 10p
Mom and Pop Wine Shop STORY BY RYAN HERRON | PHOTOS BY DANIEL BERMAN
that cater to an interested and educated they are always open to tasting crowd, how do they keep the shelves fresh and interesting? what they have with them. I recently reached out to two of our favorite bottle shops “You’d be amazed at how to ask about how they select the products for their shelves. many wines we taste in a given Mom and Pop Wine Shop, a stylish and ultra-curated shop week,” said Rohrer. with a rotating selection. This allows them to form Mom and Pop transformed the old AA Insurance space relationships with vendors and into a sharp storefront that features a series of floating distributors, while also allowshelves with individual wine bottles on display. “We wanted ing them to truly know their to create a shop that is friendly, open, clean, modern, product. It’s also a nice strategy well-lit, and colorful,” said owner Telina Rohrer. Primarily for keeping their inventory fresh as an antidote to the old wine shop aesthetic which mimics with new offerings each week. a cellar with dark wood, deep colors, and It is also helpful wine barrels. since they are able to “YOU’D BE AMAZED AT HOW easily find and source They’ve succeeded. The first thing you notice about the place is that it isn’t laid special orders for their MANY WINES WE TASTE out like your average wine shop. Instead customers. By being IN A GIVEN WEEK,” SAID of dusty piles of green bottles, each wine more welcome to their suppliers, even OWNER TELINA ROHRER. is on display as a single bottle, and even a small shop can have the same access the lower priced wines are displayed at eye and opportunities that shops with more level. “We also wanted to give people who like to shop at purchasing power can have. the under $20 price range a little respect – you’ll notice in “Maintaining great relationships with our most stores those price points are down low.” distributors is one of the first, and still one of the The result is a collection of eye-catching displays, each most important lessons we’ve ever learned in this dedicated to a specific region or style of wine. business,” said Rohrer. Some of these collections might have less than a dozen Shops like this attract interested individuals options but there’s an assurance I get from asking about a and even rely on their customers to turn them couple of wines. onto things their reps might miss. Unlike many of the buyers who just work with a few dis“The best among them really listen to us and tributors and who rarely taste, at Mom and Pop, they have bring us things to taste that they think we would an open-door policy with all of their reps. That means that like to have in the shop,” she said. For the bottle shops
“They pay attention to our selection and find things for us to taste that might fit gaps in our inventory.” It is really important to them that people keep trying new things, that they can broaden their palates and explore. The rotating selection encourages customers to switch things up, so they are already expecting a new experience when they stop in. There’s an emphasis on affordability here that you rarely see in the world of wine. “That’s why we host a very budget-friendly tasting every Friday from 5-8pm for only $5. When people understand that there is as much to learn from a taste of wine that they may not like as there is pleasure in something they love, that’s where real discovery begins,” she said. Mom and Pop listen to what their customers are in the mood to drink and try to match them with a bottle that fits their budget and preferences.
6908 NE Sandy Blvd. Portland MomandPopWineShop.com Wed-Sun. 11 a.m. to 8 p.m. 503-913-4929
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OREGON LEAF
TA N N I N S & T E R P E N E S I S S U E
Homegrown Weed and Wine Tours STORY BY NATE WILLIAMS @NATEW415 | PHOTOS BY DANIEL BERMAN @BERMANPHOTOS
our driver, tour guide, and bis sector. People want to see how these incrediHomegrown Weed and Wine Tours founder Marcus Horne bly nuanced and unique products are being prononchalantly said with a laugh. We were just 10 minutes duced, experience the ambiance and culture and into our tour and the Homegrown Weed and Wine Tour get educated by those who are fully immersed in van was casually meandering along the rolling hills bethe sector and intimately knowledgeable. tween our pickup point in Hillsboro and our destination in After Duck Pond, we headed up the road to the heart of wine country, Newberg, Oregon. On this trip, Western Oregon Dispensary, a long-time standour tour had two stops, Duck Pond Cellars and Western out in the Cannabis scene for their dedication to Oregon Dispensary. the OMMP program and its patients. I sparked up a preroll I had in my bag and cracked the To date, they still run one of the handful of exwindow. My friend and I enjoyed the joint as we listened clusively medical dispensaries in the state, found to Horne share how he came to be driving us around to 11 miles north on Highway 99 in Sherwood, OR. imbibe in some of Oregon’s finest craft Here, we stocked up on some wines and craft Cannabis. top-shelf ganja for our drive THE TOUR IS RELAXED AND While Oregon as a whole is woefully back. I couldn’t refuse a few behind the curve legislatively with cangrams of some incredibly frosty INFORMAL, LIKE A LONGTIME na-tourism regulation, Horne has found and unique smelling Retroberry FRIEND TAKING YOU ON A TRIP a way to deliver a unique experience for from Fidus Family Farms after AROUND TOWN TO THEIR FAVORITE one of their budtenders cracked those without legal pot. “Most of our tourists come from Texas, OFF-THE-BEATEN-PATH SPOTS THE open a big jar for me to stick my a lot from Florida and New York too,” nose in. LOCALS ONLY KNOW ABOUT. Horne explains as we pull up to the stunThe tour is relaxed and ning tasting rooms at Duck Pond Cellars. informal, like a longtime friend Oregon’s wine scene is bigger than one may realtaking you on a trip around town to their favorite ize. With over 500 tasting rooms, over 700 wineries and off-the-beaten-path spots the locals only know over 1,000 vineyards, Oregon’s wine industry draws reeled about. in $787 million in 2016, up 162 percent from $295 Whether you’re a local looking for a fun way million in 2013. to spend a weekend or you’re hosting out-ofWith increasing legalization and social acceptability, we towners, Homegrown Weed and Wine Tour is a are seeing an increased demand for tourism in the Cannafun and educational experience for all. “Go ahead and light one up,”
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Learn more at HomeGrownWWTours.com
THE PLANT OREGON LEAF
TA N N I N S & T E R P E N E S I S S U E
Growing for Terpenes David Sullivan and his crew manage The Plant, an OLCC licensed Tier 2 outdoor Cannabis cultivation company, along with Sweet Leaf, a 40-acre certified organic fruit and vegetable farm just outside in Junction City, Oregon. These seasoned Eugene-area food farmers are mastering organic Cannabis cultivation and terpene preservation by drawing from traditional agricultural practices. STORY BY NATE WILLIAMS @NATEW415 | PHOTOS BY CHRIS RYAN FOR OREGON LEAF
The Plant has been cultivating you’d likely think their flowers were produced organically grown Cannabis, fruit and vegetables for the indoor or with supplemental lighting. Not so. Oregon market, vending their food-wares at farmer’s The Plant cultivates top-shelf ganja that markets under the name Sweet Leaf Farms. Their organic smells incredible, has bag appeal for days, foods have been keeping Eugene and Portland residents smokes cleanly with full flavor, and has a healthy and well fed for years. high resin content perfect for making amazOver this time, they’ve continually improved their ing extracts, all without the use of synthetic methodologies to become more efficient, insightful nutrients, expensive artificial lighting, or fancy and innovative. Ultimately, this has led to a number of automated equipment. adaptations to make scaled organic Cannabis farming Sullivan and his crew utilize their extensive resulting in top quality end product an attainable goal. experience farming organic food to manage In addition to providing sustenance and supplemental a Tier 2 canopy of between 2,000-3,000 revenues, the crew’s mastery of growing plants on average. organic fruits and veggies has impacted “Finding the right balance their approach to Cannabis production of what our crew can handle “THEY ARE FINDING THAT THE significantly. is critical. Folks are working TERPENE PROFILES REACH THEIR “Generally, to keep an organic proharder than ever before, and FULL POTENTIAL WHEN THE duction farm healthy and thriving, the it is taking its toll on all of key is: the more diversity the better,” said PLANTS ARE SUN-GROWN, GROWN us mentally and physically. The David Sullivan, owner and founder Having a team that is used ORGANICALLY IN LIVING SOIL of The Plant. “We generally like to plant to 80-hour weeks and havAND THEN PROPERLY CURED.” most crop families in a four to five-year ing to continue to come to rotation with a year fallow in there. This work and grind it out every is an age-old approach of playing a chess board “shell day, when friends are off enjoying summer game” with pests and diseases as well as a way to minicamping, canoeing, going to festivals etc. mize nutrient depletion.” It is a reality of our lifestyle choices that we The result of the team’s calculated methods efforts and have come to terms with and have very much painstaking effors is a consistent supply of elite flowers, found our stride.” bursting with terpene and cannabinoid filled trichomes, The quality of their product is the direct cured to perfection. If you weren’t informed otherwise, result of thousands of hours of cultivation exFor over two decades,
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perience, lots of daily love, and purely organic inputs. Of their cultivation program, Sullivan explains, “we have found over the years that for best results, less is more in some ways. Amending our soil with compost and dry amendments prior to planting, then light feedings with home-brewed teas (mostly worm castings and compost) and minimal ferments (horsetail, nettles, etc.) is our general program.” This methodology has produced consistent results testing at 3-4 percent terpenes and 25-29 percent THC. In addition to cultivation techniques, solid genetics and proper cure play a huge part in producing a standout flower. “The feedback we get from our friends that are well-respected processors and alchemists in the industry all seems to have a common theme. They are finding that the terpene profiles reach their full potential when the plants are sun-grown, grown organically in living soil and then properly cured.” Maintaining consistent levels of humidity, temperature, and airflow are critical to achieving the desired cure. Sullivan details the process from start to finish. “We hang all of our branches on cages and let them dry for about a week. Afterward, they are put into food grade totes where they will continue to cure for a few more weeks. Allowing the moisture in the center of the flowers to slowly sweat out by ‘burping’ the tote is an essential part of the curing process,” Sullivan said. “After the flowers are completely cured down, we package them into vacuum packed sealed blocks, trimmed or not, making sure to suck out enough air to minimize oxidation, but not too much, making sure the ‘bouquet’ is not compromised,” Sullivan said. “They are then stored in our vaults, which are 40foot refrigerated containers. Keeping them cold and free from air and moisture really helps to preserve their terpenes as well as their color.” If the best quality is what you’re after, and you want to rest easy knowing your purchase supports a locally-owned and operated business growing clean food and medicine, then ask your local dispensary for The Plant’s incredible flowers and extract collaborations.
Head Grower Jason Impellizzeri, left, and Owner/Founder David Sullivan.
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OREGON LEAF
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|| SEPT. 2018 || BREEDER OF THE MONTH
JD Short
OW N E R & C R E ATO R / / S E C O N D G E N E R AT I O N G E N E T I C S INTERVIEW by SIMONE FISCHER @SIMONEFISCHERR | PHOTO by DANIEL BERMAN @BERMANPHOTOS
If there was such a thing as Cannabis royalty, JD Short (son of legendary DJ Short) would surely be the prince of all Blueberry varietals. His roots run deep. JD was born into the cradle of the Cannabis lifestyle in Oregon – guided by the coveted wisdom of his father. Fast-forward to 2018 and JD Short is preparing to launch his own Cannabis seed company called Second Generation Genetics (SGG), with a stock of rare, non-conformist cultivars to set him apart. Most Cannabis breeders do not come from a “weed family,” with generational
growers and breeders who pass down priceless knowledge on Cannabis agriculture, but, Short was blessed in that regard. He was interested in his father’s work and started attempting his own grow as a teen. “My first attempt at growing was around 16,” Short said. “My first ‘harvest’ was around 18 - I began growing Cannabis for personal medication at 22 and have been growing ever since. My first cross was around 2005, and my second cross was around 2008 - and was a collaborative project with DJ. I launched as a ‘breeder’ around 2014 and am just now beginning to delve into the technicalities of the craft and how to apply them. So, to answer directly, I’d say I pretty much just started breeding in 2016-2017.” Despite his deep roots, Short answered humbly. I found his response refreshing because most people call themselves a “breeder” after one unplanned but successful cross, what’s most commonly referred to by breeders as a “Pollen Chuck.” I asked Short what defines authentic, quality Cannabis breeding in an industry full of beginners? What actually matters? “Testing...testing...testing,” said Short.
“IN A GENE POOL AS MUDDLED AS CANNABIS – ONE HAS TO TEST AND MAP THE PERFORMANCE OF THE STOCK BEING BRED AT EACH STEP OF THE BREEDING PROCESS.”
“Authentic breeding of any kind requires that one knows what traits are being bred. In order to do that – in a gene pool as muddled as Cannabis – one has to test and map the performance of the stock being bred at each step of the breeding process. Another key quality, I think sets many breeders aside, is the ability to keep mother stock, or adequate preservation stock available long enough to work out whatever traits are being worked out, or in.” Cannabis breeding is much deeper than painting pollen on elite phenotypes. It requires steep overhead, sacrifice, and the most expensive thing of all: time. Short had coveted access to his father’s work when he undertook the task of breeding, but I wanted to know if he wanted to follow in the footsteps of DJ Short, or if he wanted to take his genetic work in a new direction? Short had the tremendous advantage of accessing stable progenies, so you can bet on the high-quality of his work. “Well, being the son of DJ Short, I think it’s safe to say the genetics I started with were surely his. I did want to grow similar strains as DJ, because I knew how good his strains were compared to what else was and still is available,” Short explained, “The first plant I ever picked up for a mother was actually a plant called Quimby, a staple and classic cut widely circulated in the Whiteaker Neighbourhood in Eugene. I’m still using his F4 Blueberry father to this day, which is the father plant of all my crosses - including the Whitaker Blues which is my first cross and the Azure Haze, which is the second. I do however seem to be more curious about his indica work and he seems more partial to his sativa strains.” Despite the notoriety of DJ Short’s work on Blueberry, JD Short remains partial to the strain Old Time Moonshine, bred by his father and know for heavy, berry aroma/flavor and high resin production. I asked Short if he can reveal any collaborations he is currently working on, and what he looks for favorite strains he has cultivated, thus far? “I’m currently doing collaborations with DJ Short, Suny Cheba, Bodhi and Greenwork420. [This] collaborative work will begin [to lay] the foundation [for the rest] of my career,” Short said. “A lot of the crosses I’ve made since I starting Second Generation Genetics have been with similar concepts in mind. Hybrid vigor, geared towards the concentration of resin production, color production and terpene concentration. The aromas I’m partial to and shooting for are, spiced/incense-fruity, nag champa-berry, cedar-berry, floral, berry, hash, grape, woodsy, earthy, chocolate, vanilla, loam.” He spoke of the frustrations of having to market a seed brand, over the work it takes to create a stable progeny. Establishing a brand is no light task and Short didn’t mince words on critiquing the seed trends of 2018. Short was candid in describing his least favorite aspects of the job. “The marketing,” Short groaned. “As far as the biological aspects, I’d say I don’t like having to verify that a plant is supposed to be what someone says it is. Even for myself, when I’ve mislabeled a plant, for some reason it drives me nuts to have to flower it - in order to identify it. My obvious critique is the lack of any form of standardization or peer review. We could all say how dank the herb [is that we’re] smoking if there was even the slightest semblance of standardization in Cannabis breeding.” Short’s work is significant in the face of “snake-oil” genetics. He has done the tedious work of bringing stable genetics to market, so growers can trust their efforts won’t be wasted. Short distinguishes himself by working collaboratively with fellow breeders, not against them. Cannabis breeders seem to be more open to group efforts, compared to their grower counterparts. Short is set to launch his seed company Second Generation Genetics (SGG) in 2019, but you can unofficially find his work around Oregon. “SGG is the brand my genetics carry, and I am the figurehead Known for in charge of the directive. The brand is already widely available Purple Terps including in some shops around Oregon in: clone, seed, flower, Blue Drama Velvet Ropes concentrate and edible form,” Short said. Farmers Fire “The breeding that’s happening now is cooperative and I’m Spilt Vanilla working with a team testing strains within the same gene pool. Blueberry-Land Snow Melt We will grow much better cooperatively - not competitively.”
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CBD • SNACKS & DRINKS • PARAPHERNAL TECHNOLOGY • INTERIOR DESIGN • MARIJ LIGHTING • MARKETING • ACCESSORIES OCTOBER 10-11, 2018 | PORTLAND, OREGON
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OREGON LEAF
INTERVIEW BY RYAN HERRON @THELOUD1000 | PHOTO BY DANIEL BERMAN @BERMANPHOTOS
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DAV E ’ S S PA C E C A K E S OWNER DAVE MCNICOLL “I’ve studied Cannabis, baking and astrophysics, and FEEL these Space Cakes are the culmination of all these things I love.” WHAT ATTRACTED YOU TO CANNABIS IN THE BEGINNING? I always liked smoking
Cannabis but didn’t start growing it until medical hit. I fell in love with the information gathering part of it and watching the plants grow is really fascinating. I’ve been growing for 11 years now and making the brownies for more than four.
DID YOU ALWAYS HAVE A LOVE FOR BAKING? Yes, but I really turned it into a serious
hobby when I was working in the garden. I would finish up for the day and still have the energy for other projects. Gourmet baking became something I spent a lot of time and energy on. Making the highest quality treats with wholesome and natural ingredients really appealed to me. Even though I’m working with Cannabis, I still want to make the best tasting dessert anyone has put in their mouth. We’re really proud that the recipe is just six all-natural ingredients.
IT LOOKED LIKE YOUR PRODUCTS DISAPPEARED OFF OF SHELVES FOR A WHILE; CAN YOU TELL US A LITTLE ABOUT THAT? We were basically down for a year and a half. The full
WHY DO YOUR BROWNIES TASTE A MILLION TIMES BETTER THAN THE WEED BROWNIES I MADE IN COLLEGE? Thanks, I’m trying to make a dessert that rivals those that don’t contain Cannabis. I use the highest quality strain-specific distillate and use it like I would any other ingredient. I source the distillate just like the rest of my ingredients and use the nicest product available. It imparts no Cannabis taste, so it lets the flavors of the cake really shine through.
YOU HAVE A BACKGROUND IN ASTROPHYSICS AND ENJOY SCI-FI BOOKS AND MOVIES — WHAT AUTHORS WOULD YOU RECOMMEND TO SOMEONE WHO MAY HAVE RECENTLY ENJOYED ONE OF YOUR SPACE CAKES? For sci-fi, I really like Peter F. Hamilton and Neil Stephenson
who writes these massive space operas. If you don’t want to dive into something so intensive, eating a Space Cake or two and watching Interstellar is always a great way to spend the afternoon, too. I might even smoke some Dogwalker, eat a brownie, and do a little of both.
switch from medical producer to rec producer was daunting but I knew we had to do it. I get so much positive feedback that even though this is a labor of love I knew we had something special. I’m kind of the definition of the little guy. I run the Instagram, answer all the calls and do all the deliveries myself.
PLANS TO EXPAND THE LINEUP? Right now, we have the double chocolate, white
AND YOU’RE BACK I SEE WITH SLICK NEW PACKAGING? We’re so happy to finally present
ANYTHING ELSE YOU WOULD LIKE TO TOUCH ON?
the product in the way we always wanted. In a way, each brownie, each flavor, is the story of myself. I’m trying to give each person an experience, not just an ordinary edible. I’ve studied Cannabis, baking and astrophysics, and feel these Space Cakes are the culmination of all these things I love.
chocolate mint, raspberry and chai hazelnut. I’m currently formulating a CBD recipe and a five-milligram brownie bite because people are always asking for those. I’m working on those now and expect they should be ready this fall.
Just that supporting small Cannabis businesses is more important than ever. Oregon has always focused on craft products and we’re at risk of losing that in the Cannabis space unless we seek out and support the producers who are taking the risks to produce these specialized products.
With the fast-expanding Cannabis landscape, it was refreshing to chat with Dave McNicoll about what it means to be a small business, why his brownies are so good, and which authors you should read the next time you decide to get stoned. STONER OWNER highlights individuals who have developed their love for Cannabis into a thriving business. This monthly column celebrates owners who love and consume the plant, giving them real insight into the industry’s true roots and culture.
DavesSpaceCakes.com @DavesSpaceCakes
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recipes
By LAURIE WOLF | PHOTOS by BRUCE WOLF
FOOD HOLI DAYS celebrating (and cooking) with Cannabis
September 1
Just about every calendar day features a food that is ascribed “National Food Day” recognition. I have chosen three of these holidays to celebrate with Cannabis-infused twists on iconic classics.
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INTERNATIONAL BACON DAY Serves 8 • • • •
1 lb. extra thick bacon, 16 slices 3 tablespoons maple syrup 2-3 tablespoons canna-butter or canna-oil, melted 3 tablespoons canna-butter, melted
1.
Heat oven to 300 F. In a small bowl combine the maple syrup and infused butter or oil.
2.
Place the bacon on a baking sheet with sides. Brush the bacon with the mixture and bake for 15 minutes. Remove from the oven and turn the bacon. Brush with the sauce and bake for an additional 10-15 minutes. If you want to have extra crisp bacon return to oven and check every 3-5 minutes.
3.
Place the bacon on a cooling rack and let the excess sauce drip off. I don’t use paper towels because I want to limit my Cannabis loss. Cannabis loss makes me sad.
Serves 9
• • • • • •
1 ½ cups graham cracker crumbs 3 tablespoons brown sugar 4 tablespoons butter, melted 3 tablespoons canna-butter, melted 2 cans condensed milk 1 cup key lime juice, or regular lime juice will do • 5 eggs, beaten • Pinch salt • Raspberries • Lime zest
September 26
KEY LIME PIE DAY
1.
Heat oven to 340 F. Butter a pie pan and set aside.
2. In a medium bowl combine the graham cracker crumbs, brown sugar and the butters. With your fingers or a food processor work until the butter is evenly distributed. Press the crumbs onto the bottom and sides and the pan. Bake for 10-12 minutes. 3. In another bowl combine the condensed milk, lime juice, eggs and pinch of salt. Pour into the pie shell. Bake the pie for 10 minutes. Allow to cool and then chill in the fridge for at least three hours.
4. Decorate with raspberries and sprinkle with the lime zest.
Serves 2
Dairy avoiders can use dairy-free milk and ice cream, and canna-coconut oil for the infusion. It will be the bomb. • • • •
Chocolate syrup 1 cup whole milk 3 cups chocolate ice cream 2 teaspoons canna-butter, melted and cooled • ¼ cup chocolate syrup • 1 tablespoon cocoa powder • 2 small scoops chocolate ice cream • Chocolate syrup optional
September 12
1.
Drizzle chocolate syrup inside the glasses. Don’t stress, there is no specific way to do this, anything goes.
2.
In a blender combine the milk, chocolate ice cream (not including the 2 small scoops), canna-butter, chocolate syrup and cocoa powder. Blend until smooth, 2-3 minutes.
3.
Divide the milkshake between two glasses. Place a small scoop in each and if you are so inclined drizzle with chocolate syrup.
NATIONAL CHOCOLATE MILKSHAKE DAY
Laurie Wolf has been a monthly contributor to Oregon Leaf since 2015. Named the “Martha Stewart of Marijuana Edibles” by The New Yorker, Laurie has published four Cannabis cookbooks, contributes to six Cannabis publications and runs Laurie + MaryJane, an award-winning Portland edible company.
got cannabis cooking questions? Laurie@laurieandmaryjane.com
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EDIBLES
REVIEW by PACER STACKTRAIN @THEPACERSTACKTRAIN | PHOTO by DANIEL BERMAN @BERMANPHOTOS
EDIBOLOGY
S’Mores Infused Trail Mix W hile it’s true that most of the items favorite, with its perfect blend of candy EdibologyInfusions.com on the Cannabis market could be marshmallows, chocolate chunks, graham @Edibology qualified as ‘confections’ or sweets, cereal and peanuts (which add a healthy there are (thankfully) some healthier exceptions dose of protein). The package is infused with 50 mg of starting to become more popular nowadays. THC and each chocolate chunk is the infused portion of Instead of being junk food, Edibology’s product line is the trailmix. Since the chocolate is infused with flavorless handcrafted in Portland from natural ingredients created distillate, we found that the effects set in quickly on the with health-conscious, physically active lifestyles in mind. hike – without any hint of weed taste. However, you And, this year, they won best THC edible at Budfest. certainly don’t have to take them hiking with you. We’ve taken them on hikes, and found that they’re If you’re tired of consuming sweets when you eat your some of the most healthy, clean food we’ve been able Cannabis, a S’Mores packet may be the perfect pick for to get on the recreational market these days. However, your next adventure, whether it be in the great outdoors it’s their new S’Mores Trail Mix that has become a real or on your couch at home!
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HANDCRAFTED IN PORTLAND FROM NATURAL INGREDIENTS CREATED WITH HEALTH-CONSCIOUS, PHYSICALLY ACTIVE LIFESTYLES IN MIND. THE SCORE
ta st e va lu e ef f ec t la b el t ota l 18/20 50mg THC/package
concentrates
REVIEW by RYAN HERRON @THELOUD100 | PHOTO by DANIEL BERMAN @BERMANPHOTOS
Cultivated & washed by N e l s o n a n d c o
Excited at the prospect, Nelson and Co built out a coldroom and started with some of the strains they knew would have big flavors and great effects. Their unique Cherry Kush was a perfect candidate and after a lot of R&D (and I imagine a fair bit of quality control) they’re producing some of the best water-hash the rec market has seen. Hash like this will start to melt if it gets warmer, turning into a stickier and more volatile texture that’s easier to work with. This is also known as the “pocket cure” when the hash becomes more pliable to start and can melt into soft putty. Alternatively, when it is fresh out of the freezer, Nelson and Co hash has a light fruity note and the sort of perfect fluffy texture of individually separated trichomes heads. I imagine most rec market customers haven’t had the chance to experience this yet. I like to sprinkle a little hash on a piece of parchment, fold it and use the heat of my hand to “finger press” the hash before I dab it. This gives me a chunk of hash that lets me easily admire how the trichomes are melting together. And most importantly, to bury my nose in the parchment for a quick preview of what the hash is going to taste like. The Cherry Kush scent fills my nostrils with scents of dried fruit, baking spices, cedar and pine forest. On my cooler-than-usual nail, the flavors become exaggerated. Mouth coating flavors of orchard fruit, diesel and clove dissolve all of my anxieties while the hash melts nicely with just a bit of char. A quick swab or two to clean up and I’m ready for another taste. Though I’ll let this one sit for another minute and admire the effect. Heavy relaxation behind the eyes that extends to the back of my head. If I can keep my hands off of it, I might try and keep some around for my next migraine. On top of the excellent flavor and noticeable HASH LIKE THIS WILL START effect, I have a feeling this Cherry Kush TO MELT IF IT GETS WARMER, could be a lifesaver. In small batches like this, it takes an TURNING INTO A STICKIER awful lot of material to produce a batch AND MORE VOLATILE TEXTURE size large enough to make the testing THAT’S EASIER TO WORK WITH. costs worth the effort. So it’s likely we’ll see these flavors drop once or twice a year. A good thing in my book, it allows the growers to focus on quality and not volume. For those of us that want more single-strain hash drops of this quality, a little patience pays off. Though the Cherry Kush is nearly sold out around town, it will be back. In the meantime, I will grab some of their Stardawg hash knowing it was produced with the same care and eye for detail that growers have been lavishing on their head-stash hash for years.
THE SCORE
ta ste va l u e effect label t ota l 18/20
M
icro tier producers have been given the green light to produce small batch concentrates. The rules are pretty simple and encourage the production of products that have been enjoying for years, like rosin, kief, bubble hash and ice hash. These are products that you don’t really see on the rec market shelves. This is finally the head-stash hash we’ve been waiting for, at a small scale to do it right.
CHERRY KUSH 120 MICRON
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ICE WATER HASH
NelsonandCompanyOrganics.com @NelsonandCompany
Progressive Collective | Greenbox subscriptions | Truly Pure
glass art
STORY by NATE WILLIAMS @NATEW415 | PHOTO by @BERMANPHOTOS
SPOOKIGLASS PDX TUBING'S GHOST ECLIPSE & GLASS ALCHEMY NEUTRAL PASTEL RIG, DABBER, AND CAP SET This unique rig, dabber and cap set was crafted by the up-and-coming Portland artist SpookiGlass over the course of about four hours using PDX Tubing’s Ghost Eclipse, Glass Alchemy’s Neutral Pastel, and opals from Profound Glass. On the torch since 2015, SpookiGlass’ work features naturalized, realistic representations of the female figures, ditching the highly stereotyped slim waist and large breasts in favor of authenticity. That being said, her work also comes across as playful and somewhat experimental, always pushing the boundary between traditional and new school.
@SPOOKIGLASS Presenting Partner
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