BOSTON
{PLUS}
THE NEW NORMAL
6.2018
Green Scene
Boston’s standouts in sustainability.
Yes Way, Jose
One local restauranteur is building a sustainable village in his native Peru.
Tinder for the
Cannabis Friendly You know you’re curious
Auto-Erotica
Three local brands and their beloved chariots
Maine + Summer + Boutique Cannabis Hotel = Let’s Party
sensimag.com JUNE 2018 3
July 1, 2018
4 JUNE 2018 Boston
ISSUE 4 // VOLUME 1 // 6.2018
FEATURES
36
18 Yes Way, Jose
BOSTON Shepherding the US on sustainability
Beloved chef and owner of the North End’s Taranta is rebuilding a village in Peru for the good of sustainability.
JOSE DUARTE Leading the way in Boston’s hospitality industry.
18
24
SP EC IAL R EP OR T
Ugh, Plastics
As the cannabis industry matures, can it move away from petroleum-based plastic containers and toward more green solutions?
30 Is it Organic? Try not to panic. In the absence of federal organic standards or certification, here’s how to find clean, green weed.
36 Green Scene
A casual perusal of the local chefs, grocers, and growers making sustainability and green practices a way of life.
every issue
12 DEBUNKED! Popular myths about Green Cannabis.
7 Editor’s Note 8 The Buzz 12 CrossRoads
MYTHS ABOUT GREEN CANNABIS
44 SensiScene
BOSTON LAUNCH PARTY
47 SoBOS
AUTO EROTICA
Sensi magazine is published monthly by Sensi Media Group LLC. © 2018 SENSI MEDIA GROUP LLC. ALL RIGHTS RESERVED.
sensimag.com JUNE 2018 5
sensi magazine ISSUE 4 VOLUME 1 6.2018
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MEDICAL MARIJUANA EVALUATIONS
GREEN HULK I was standing
on the front porch of my building where I live in Dorchester last month, just before a Masshole driver yelled something unintelligible my way in reaction to some middle-finger work from the guy who just told him off, and right after the glut of biting cold made an insane 40-degree jump in the other direction, giving Boston roughly a 24-hour window between winter and summer. Sadly, that’s our new reality. Mega storms, Upside Downworld meteorological phenomenon, formerly once-in-a-lifetime weather systems happening on the regular, and the bruising truth that on many fronts we are past the point of no return for irreversibly damaging the one planet we know of that we can exist on. Grim times in suck city, friends. But it’s the perfect reason to take this month to bring you the normal New Normal content stuffed into this happy little zine in your paws right now, while singling out different stories of sustainability and green this, and eco-friendly that, because at this point if we’re not taking active measures to mitigate our carbon footprint and ensure that as new innovations and technologies for being more eco-conscious emerge, the state continues to embrace them across all aspects of industry. As that relates to the focus of this, we’re talking food, restaurants, grocery stores, and even special agro-supporting cultural sojourns to South America led by the chef-owner of one of the greenest restaurants in the country, located right in the North End. So sit back, throw something delicious on the nearest available grill, grab your favorite flower, concentrate, edible, or vape, and kick off June with one of these nearby and a good outlook on where we’re going. Because it’s not all bad. We think. Happy June, people. Get outside.
Dan McCarthy
M ANAG I NG E D I TO R SENSI BOSTON
-
ADVISORY BOARD
sensimag.com JUNE 2018 7
THE NEW NORMAL
sensi
buzz
Maine Line to Relaxation
Gratis weed, farm life, hot tubs and chickens at a unique 420 boutique Maine hotel. It’s June. A time to step back for a moment, think pensively, and say to yourself: “You know...I just haven’t had a little getaway at a boutique cannabis hotel on a massive stretch of private farmland replete with hot tub jacuzzi soaks and an open, proud, cannabis-friendly setting.” Well, maybe not. But, in the event that is where your head is at, good news! Your weekend sojourns to the great Maine north may now include a stop in Auburn. There, flanked not only by “Twin City” sibling Lewiston, but 16 private acres of roll8 JUNE 2018 Boston
ing hills, lush foliage, serene lake vistas, and all the delicious cannabis you and a fellow flowerhead can consume in a weekend, sits Maine Greenyards. Partners John and Alex have taken their love of Maine life and wild support and love for the cannabis plant from grow, to harvest, to consumption, and created what John describes as the “vineyard experience at a winery” by way of indica and sativa versus Pinot Noir and Rosé. The result is a totally unique New England hospitality destination, where one can take on a dosing session of their choice ei-
ther in the privacy of a suite or joining other guests out on the grounds, or even just to play with ideas you’ve had kicking around. (“We have had repeat customers that don’t even smoke—just make and eat edibles in a safe and friendly environment,” John says.) All cannabis on the premise is grown in their personal grow garden, gifted to patrons who have booked a stay. Think: allyou-can-grab flower (yes, really) available at their bud bar and other handouts, group outdoor smoke sessions, enjoying spliffs and a soak in the hot tub or in-
door pool, or just mixing up a gourmet trial meal as you get your cannabis culinary ideas off the ground. There’s a spacious kitchen to whip up full dinners for you and your guest, or for seeing the house edibles being crafted from the house-made oils and concentrates. You can even learn how to trim buds in the garden. –Dan McCarthy Book your stay at mainegreenyards.com.
Hearty Stalk
New hybrid cannabis delivery platform, app, and consultancy service for existing and upstart businesses rises in Boston. One of the hottest discussion topics in the Hub’s burgeoning legal weed industry is the means with which consumers will be able to procure their cannabis in a stress-free fashion. Which is probably why it seems like every day there’s a new piece of tech emerging to address that very issue. Enter Stalk and Bean, the local startup launched by cannabis industry and digital marketing veterans that are aiming to help local cannabis businesses—from full-fledged medical dispensaries to product manufacturers to patient care specialists—reach new clients while managing everything from inventory management, to industry compliant electronic payments, CMS and database management, and instant messaging support capabilities. It’s in beta-testing now, and offering trial accounts for interested businesses. The platform is built around module-based programs that help show incoming delivery orders assigned to active drivers and delivery personnel. If it sounds ambitious, it’s worth noting the small team have vast experience in delivery, with one being a former GrubHub honcho (no slouch in disrupting the tech-forward food delivery game) and the other has been servicing a high-end clientele of customers and medical patients using all organic cannabis products from Boston to California, Spain, Colombia, and France for well over a decade. So far they’re focusing on medical cannabis and related businesses, but the team says the consumer-facing mobile app will allow entrepreneurs to set up shop, build an ad-hoc personalized website, add products and news, and have full industry-compliant checkout processes to keep things on the up-and-up, all in one platform which—unlike other delivery programs being reverse-engineered to cater to cannabis—is built with cannabis in mind from the get-go. Users will even be able to track deliveries from when they leave the shop to arrival at your place. Like Uber, only for your weed. Nice. –DM Get your free trial beta module account or more info at stalkandbeans.com.
sensimag.com JUNE 2018 9
THE NEW NORMAL
sensi
buzz
High Marks Tinder for the cannabis friendly? Tinder for the cannabis friendly. Tinder has become so ubiquitous within the dating world of 2018, it has rendered virtually any other social media-driven dating app (which often function more or less the same way) as “It’s Tinder for [X]”. And “X” is then split into everything from political affiliations to farmers and the farmer-thirsty who love them, gun-owners, God-lovers, and a host of other in-
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terests, which definitely includes FurryMate, connecting Furries for a “purrfect furry match” (their pun, not ours). Which is why it’s only logical that those looking for an app to connect their loins with the cannabis friendly can look to High There. Launched three years ago (there were early bugs and privacy concerns) and sure to start getting
fresh interest in the Commonwealth when retail sales begin this summer and the cannabis curious start exploring the new legal world before them in the Hub. As one of their taglines reads: “You have more friends here than you think.� The app allows users to indicate weed preference (strains, CBD- vs THC-dominant) and preferred dosing style (edibles, oils, smoking, va-
ping), and with over 600,000 downloads and counting, it amounts to a likely healthy cross-section of the sexy stoners in your area active on the platform and, like all cannabis enthusiasts, are just like other people who have turned to social media to team up with someone cool and just get some. Or, get married. Whatever. Do you. –DM Get dating at highthere.com.
sensimag.com JUNE 2018 11
12 JUNE 2018 Boston
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{crossroads} by R I C A R D O B A C A
14 JUNE 2018 Boston
THREE POPULAR MYTHS AB0UT GREEN CANNABIS An uncomfortable fact: There is significantly more we don’t know about cannabis than what we do know.
MYTH
GREEN CANNABIS = ORGANIC CANNABIS While the idea of organic cannabis seems like an innocuous concept that should be a legit thing in 2018, it is ab-
As such, no marijuana business in Col-
the monolithic difficulty of creating a
orado can technically use the word in
successful, compliant-with-all-regu-
its name or in selling its product, ac-
lations, plant-touching cannabis busi-
cording to officials and industry insid-
ness. And yet I would argue that most
ers. Potential fraud penalties under
Americans in mid-2018 think these
the Colorado Consumer Protection Act
businesses are basically printing
include fines of up to $10,000 per vio-
greenbacks inside their cultivation fa-
lation. Federal rules say that business-
cilities.
es wrongly selling a product as organic could face fines of up to $10,000.”
But no, a cannabis license is not an automatic gold mine. To truly see
There are a few non-USDA third-par-
green while holding a plant-touching
ty organizations with certification pro-
license to grow, process, or retail mar-
Back in September 2015, I remem-
grams for marijuana—including Clean
ijuana and pot products, while still
ber getting a call from a source deep in
Green, Certified Kind and the Cannabis
abiding by some of the most demand-
the industry that the Colorado Attor-
Certification Council—but until canna-
ing regulations in any industry any-
ney General was going after marijua-
bis is legal federally, the word organic
where, an entrepreneur needs excep-
na businesses using organic or organ-
will continue to be treacherous territory.
tional attention to detail, access to
solutely not.
ically grown in their names, websites and marketing materials. The resulting story changed how state-legal
heaps of non-bank-derived capital, a MYTH
trustworthy team, and a lot of luck. Let’s approach the process of
cannabis was marketed throughout
starting a cannabis business chrono-
Colorado and beyond.
logically. First, you need a license to
As my former colleague David Mi-
operate. These licenses are incredibly
goya and I wrote for the Denver Post
valuable and rare in most state-regu-
back then: “Because marijuana is illegal under federal law, and use of the term ‘organic’ is federally regulated, a licensed
GREEN CANNABIS =
lated markets, which means you need
MAKE MONEY-MONEY
access to capital immediately. Be-
“Money basically grows on marijuana plants, right?”
cause cannabis is federally illegal, banks won’t lend you that capital as
cannabis business cannot be certified
Not quite.
they would if you were starting a
as organic—no matter its practices.
It would be impossible to overstate
business in most other industries. So sensimag.com JUNE 2018 15
either you have the money or you’re
new endeavour, you’re suddenly gob-
able to borrow the money from
smacked when you find yourself pay-
friends, family, and investors or … you
ing an effective tax rate of up to 70
don’t. And if you don’t have the capi-
percent—compared to the 30ish per-
tal, you’re already out.
cent any other non-plant-touching
MYTH
But let’s say you get that capital
business is paying. Yes, IRS code
and are lucky enough to land a license.
280E is the federal government’s re-
Congratulations! But because no gov-
ality check for these entrepreneurs, a
ernment had ever regulated cannabis
constant and (yes) taxing reminder
When we think green, we think
before 2009, they’re new at this, too,
that their chosen commodity remains
eco-friendly—and cannabis would
and they’re still figuring out their own
illegal at the federal level.
seem to fall under that umbrella at
GREEN CANNABIS = ECO-FRIENDLY
first look. It’s a plant that allegedly
best practices for licensing, zoning,
So next time you hear someone
and beyond. When you open up shop,
waxing eloquently about the thought-
you’re most likely operating in a high-
less profitability of the green rush,
Yes and no.
ly competitive marketplace. Whole-
mention these barriers to entry, the
Cannabis is a plant, but as I men-
sale prices are down. The number of
lack of consistent and traditional
tioned earlier, it’s one of the most
competitors is up. And profit margins
banking services, the heated and
tightly regulated plants in the world.
are slimming.
sometimes reckless competitive en-
And because we’re still emerging from
But you make it through the first
vironments, and the IRS’s unfair con-
nearly a century of prohibition, this
couple months of business, and when
tinuation of America’s war on mari-
plant is grown indoors more than it is
it comes time to pay taxes on your
juana to set them straight.
outdoors in these modern regulated
“grows like a weed,” right?
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environments, requiring high-intensity
alent of the electricity used by 1.7
lights that mirror the sun’s powerful
million homes.”
rays and fuel the plant’s growth and maturation.
While states like California, Oregon and Washington allow outdoor culti-
While these lights are extremely
vation—allowing growers the oppor-
energy intensive, they’re only part
tunity to get away from much of the
of legal marijuana’s concerning re-
energy consumed by these lights, hu-
source problem. Those lights that
midifiers, and air conditioners—grow-
burn so bright also burn so hot, re-
ing cannabis outdoors can also have a
quiring a carefully calibrated suite
negative impact on the environment.
of machinery and technology to
When marijuana is cultivated
offset the lights’ heat—including
outdoors responsibly, the plants
systems that fully ventilate, dehu-
still consume nearly twice as much
midify, and cool these indoor culti-
water as wine grapes, according to
vation facilities.
one University of California, Berke-
As
Think
Progress
reported,
ley study. When it’s cultivated out-
“Cannabis cultivation annually con-
doors irresponsibly, the environ-
sumes one percent of the United
mental impact can be even worse,
States’ total electrical output, which
as poorly managed outdoor mari-
for a single industry growing a sin-
juana cultivations can degrade land
gle crop, is a lot—roughly the equiv-
and erode soil.
So while this plant-based industry inevitably has a more sustainable and profitable future ahead of it, the hangover of prohibition is real. RICARDO BACA is a veteran journalist, thought leader and founder of The Cannabist. His content agency Grasslands works primarily with businesses and individuals in the cannabis and hemp industries on thought leadership, publicity and marketing projects via thoughtful, personalized content campaigns.
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WHEN IT COMES TO THE ISSUE OF SUSTAINABILITY AND BEING RECOGNIZED AS A LEADER IN GREEN WITHIN THE HOSPITALITY INDUSTRY, ONE DOESN’T HAVE TO LOOK MUCH FARTHER THAN
18 JUNE 2018 Boston
Jose Duarte.
Yes W
ay, Jose Beloved chef and owner of the North End’s Taranta is
rebuilding a village in Peru for the good of sustainability. by DA N M C C A R T H Y
sensimag.com JUNE 2018 19
As chef-owner of the much lauded
connect with the global community is
While the ecotourism portion will be
Taranta, his Peruvian-Italian restaurant
a way to localize his business and help
a draw for Bostonians looking for a jaunt
in the North End, Duarte has led the
people understand that sustainability
to South America for everything from
charge of eco-sensitive restauranting
is much more than just industrial pro-
trekking through the mountains flank-
from the front, and Taranta is famously
cesses. It’s a matter of artisanry.
ing the region, or getting a taste of Duar-
Which is why there is pure passion
te’s homeland, he’s remaining rooted in
in his voice when he’s discussing the
the central driver, which is working on
Between using plant-based oils as
passion project that has consumed
different innovative ideas that will help
fuel sources, key attention to traceabili-
much of what very little downtime
embolden the community across envi-
ty in food service (see: knowing where
the husband and father of two has.
ronmental,
your food comes from and everything
You’d be excited too if you’ve been
technological and wellness factors.
that’s been done to it along the way), re-
working for three years to construct a
“We’re now working close with MIT
cycled paper products, and reducing his
sustainable, socially responsible, bio-
to try to develop technology and tech-
restaurant garbage production through
dynamic lodge in the foothills of the
niques and direct market to the end
novel composting and recycling (not to
Huascaran National Park in Peru fo-
user.” One idea involves a new device
that is considered truly “green”.
"We basically commissioned different parts of the work to/from the local communities, and it took us longer that way but we were able to complete it so that we can highlight the artisan process, and the simplicity of having plantbased proteins as a crop that can work sustainably for a community." –JOSE DUARTE
educational,
nutritional,
prototype that can use a small amount of human saliva that can determine what your vitamin deficiencies are—a piece of tech that would directly help inform a local agro-community what the wider nutritional needs of the population may need, and how to sustainably grow and manufacture biologic food to support that. Then also based on that information another machine can help determine what is the supply your body will need from products in the area. That technology, says Duarte, could mean detecting a deficiency in Vita-
mention a hyper focus on buying local),
cused on “improving the quality of life
min C, so local farmers could increase
Duarte has won the City of Boston Green
of the Huaripampa Agricultural com-
growing Cape/Incan Golden berries—
Business Award, Massachusetts Recy-
munity and visitors through educa-
local fruit. Then they could work with
cling Award, and numerous other plati-
tion, technology, and social impact”.
children’s schools to create shapes
tudes from his attention to embolden-
“It took us 3 years to build the lodge
and forms of their own design that
ing cultural culinary mastery while
using entirely local materials—adobe,
would then allow for 3D printing local-
minding one’s carbon footprint on our
eucalyptus, stone, you name it,” says Du-
ly made vitamins and supplements.
increasingly-in-jeopardy planet.
arte. “We basically commissioned dif-
But the mixture of tradition and tech-
And as someone who speaks pub-
ferent parts of the work to/from the lo-
nology doesn’t end there.
licly about the importance of sustain-
cal communities, and it took us longer
“There are about 272 tones of dyes
ability practices and responsible treat-
that way but we were able to complete
for textiles that have been discovered
ment of farmers, Duarte’s physical
it so that we can highlight the artisan
through natural pigmentation, which
presence (read: he’s big) is matched
process, and the simplicity of having
can be used for different things, and
only by his heart and ethos, and for
plant-based proteins as a crop that can
also a method of curing fish leather
him, helping the local community to
work sustainably for a community.”
that can be turned into a hat or shirt,”
20 JUNE 2018 Boston
IMAGES COURTESY OF JOSE DUARTE AND FACEBOOK
one of the few restaurants in the world
says Duarte. “So there are a lot of possi-
with a brewery in Peru right now.”
bilities. Want to collaborate with col-
Duarte says learning about agriculture
leges and universities with open and
and disconnecting from our digitally ob-
closed groups to go there and do re-
sessed, always-on lives is a key draw for
search. The idea is to help this commu-
the people that have paid to go on the Pe-
nity with well-being.”
ruvian expeditions with him and his
Yes, that well-being can include
team in the past, which is fine. But the
beer, by way of grain—and in Peru that
nature of the group differs each time, and
means one thing: the sacred Quinoa.
in the end, as long as the focus remains
“One of the things at the lodge we’re
on the impact the lodge and its mission
trying to experiment with is biodynam-
have on the community as a sustainable
ic grain production,” Duarte says.
cultural industry to pride themselves on.
“There’s beer and mead in the area—
“My intention is to bring groups
they’re producing it and it’s pretty good,
that have a direct impact on the com-
but they’re not good at marketing it, or
munity—be it working with health
knowledgable about how to really use
centers in the US to offer adventure or
grain. A lot of artisans are using Ger-
wellness, or bring some etimologic
man grain, but Peru produces so much
doctors down for some of the mem-
grain. The problem is there isn’t enough
bers of the community to treat them,
consistency for malted grain, so one of
it’s all about us giving back to that
my goals is to be able to produce 100%
community through the process of
local biodynamic beer, doing a batch
support and sustainability.”
sensimag.com JUNE 2018 21
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SP ECIAL R EP OR T
As the cannabis industry matures, can it move away from petroleumbased plastic containers and toward more green solutions? by LEL AND RUCKER
We are in love with plastic. WHY NOT? IT’S ONE OF THE MOST USEFUL SUB-
that billions of plastic containers wind up in landfills and junkyards after a single use. Some of it ends up in that noto-
STANCES EVER CREATED, PRESENT TODAY IN
rious vortex of plastic trash the size of Texas that whirls
LITERALLY EVERYTHING FROM BOTTLED WATER
around in the Pacific Ocean, where it is ingested by birds
TO LAWN FURNITURE. IT WOULD BE DIFFICULT TO IMAGINE LIFE WITHOUT PLASTIC. IT’S PART OF THE KEYBOARD YOU TYPE ON, THE MOUSE YOU MOVE. PLASTIC MAKES OUR LIVES INFINITE-
and marine life. A beached whale recently was found with pounds of plastic in its stomach amidst other human debris. Product packaging, including for cannabis, is considered responsible for more than 40 percent of all plastic waste. “If you look at the life cycle of whole-plant marijuana from
LY EASIER, AND KEEPS OUR FOOD, DRINKS—AND
seed to consumption, environmentally, it’s pretty atrocious,”
CANNABIS—FRESH AND SAFE.
says Brandon Pitcher, whose company, Blue Circle Development, works with businesses worldwide to develop more
Many Americans like their cannabis, too. If you live in a
sustainable products. “The energy, the nutrients, the water
state where it’s illegal, you might just have a bag of weed. If
consumption, and the packaging are ultimately unsustain-
you’re a user in a legal state, it’s a lot different. A glance to the
able. You can buy a joint that has three layers of plastic be-
right of my desk reveals eight plastic containers with varying
fore you even get to it.”
amounts of product in each. Next to those is a pre-rolled joint
Each state has its own packaging rules, but all have
locked inside a plastic tube with a plastic, child-resistant cap.
four basics in common. Anything that holds cannabis
When they’re empty, I’ll toss them into the recycle bin.
must be in a container that is child-resistant, opaque,
This thirst for convenience has a serious downside. Plastic is an oil-based product. Numbers vary, but it’s safe to say 24 JUNE 2018 Boston
tamper-resistant, and includes a label that gives accurate consumer product information.
sensimag.com JUNE 2018 25
“Our number-one task is protecting
California, Arizona, Nevada, Oregon,
forward. “There is a lot of waste within
public health and safety,” says Shan-
Washington, Illinois and Colorado.
the cannabis industry, and it makes
non Gray, spokesperson for the Colora-
“For such a green industry, aren’t you
me wonder what kind of carbon foot-
do Department of Marijuana Enforce-
surprised at how much plastic is be-
print we are leaving for future canna-
ment Division, the state’s regulatory
ing used?,” he asks rhetorically. “Peo-
bis users,” she says. “There are ways
agency. “The rules are created to en-
ple are so conscious about the envi-
around this. The hemp industry
hance public safety and keep it out of
ronment until you ask them to pay
should be more green than it is, but we
the hands of minors.”
more for packaging.”
have to change our mindset.”
Cardboard and glass are also preva-
Offering a fully recyclable, stain-
Ron Basak-Smith and James Eich-
lent in cannabis packaging, but plas-
less steel can to hold cannabis buds
ner are part of that changing mind-
tic is the most used material, adds
brought some serious pushback at
set. They met in graduate school at
Dominique Mendiola, deputy director
first, with most complaints centered
the University of Colorado and bond-
of policy, regulation & communica-
around the higher cost and the fact
ed over music, skiing and cannabis.
tions for the MED. “It’s not limited to
that you couldn’t see the product. But
Basak-Smith says that he has been
plastic, but I would say that, more
as businesses started to consider the
against plastic, single-use packaging
commonly, most packaging that has
advantages of a recyclable product,
since he was a child, and both grew
child-resistant qualities is plastic.”
Martin says those objections have
to especially dislike the popular plas-
mostly faded. N2 is now designing a
tic, pop-top containers that tend to
see-through lid.
pop their tops at inopportune mo-
Given the growing concern in this country about oil-based products, should we be doing more about all
“To be honest, we were ahead of
this plastic—especially in an industry
the need,” he admits. “People didn’t
that prides itself on sustainability and
want to put cannabis in something
“We were upset as customers. Here
being green? The introduction of re-
that looked like a cat food can. They
we were with these sustainably based
cyclable cans, hemp-based plastics,
didn’t care about preservation be-
products, and they’re in this crappy
and other non-petroleum products
cause they were selling it as quickly
packaging,” Eichner says. “The other
could help speed the way to more sus-
as they were growing it. That started
thing was the fact that being a cylin-
tainable packaging. The main obsta-
to change when companies started
der, it was too reminiscent of a pill bot-
cle is cost. Plastic is simply cheaper
thinking long term.”
tle. We wanted to move away from the
than any of its alternatives.
ments, like in your pocket when snowboarding or skiing.
There are now bills in front of both
shape of a pill bottle. Cannabis can be
Rao McMurthy is CEO of Denver
houses of the US Congress that would
medicine, but it’s also a lifestyle thing.”
Custom Packaging, which developed
allow hemp, one of the most sustain-
They took a class in Sustainable
the Doob Cube, a child-resistant alter-
able crops on the planet, to be treated
Venturing, which got them excited
native to the popular pop-top contain-
like any other agricultural product, for
enough to look into hemp. They
ers. He says that packaging accounts
the first time in almost eighty years.
formed Sana, with offices in Colorado
for two and a half to five percent of the retail price, which can make more expensive alternatives a tough sell to businesses with already tight profit margins. “What it comes down to is
“Our number-one task is protecting public health and safety.”
that everybody’s a start-up,” he says, “and nobody wants to pay the bump
Hemp was grown by the Founding Fa-
and California, and they have already
up for biodegradable plastics.”
thers and was an ingredient in many
created hemp-based, child-resistant
One alternative is stainless-steel
medicines to building materials. Could
boxes and are expanding into other
can packaging. Scott Martin is CEO of
hemp, a cannabis product, become part
containers that can be used for more
N2 Packaging, based in Twin Falls,
of the solution to all this plastic waste?
than just getting your cannabis home
Idaho, which has patented a recycla-
Lara Gonzalez, who works for Ora
from the store. “We made it so con-
ble, stainless-steel can packed and
Care,
Massachu-
tainers nest inside each other to make
sealed with nitrogen to preserve
setts-based company that sells CBD
them more efficient for shipping and
freshness and is in dispensaries in
products, says that hemp offers a way
storing. The lid won’t pop open, and
26 JUNE 2018 Boston
a
Springfield,
you can turn it over, and it makes a great rolling tray,” Eichner says.
waste is a little over the top.” He says that, ultimately, the burden
it more competitive with traditional plastic offerings, and give his small
Beyond cost, since it’s still illegal fed-
for keeping cannabis away from mi-
erally, there is no infrastructure for
nors needs to shift more to the parent
“It begins to be cost-effective in large
hemp products to be grown, processed,
than the package, especially when
numbers,” Sherman says. “And we can
and sold in this country. Legalizing
cannabis is being sold in a store where
tag along and ride their coattails. I want
hemp here would go a long way in al-
children have no access. It would also
to show that you can build businesses
lowing investment dollars for the devel-
allow for more innovative packaging.
that are benefiting the environment
opment and construction of the facili-
“I would think from a legal standpoint
rather than taking it away. Now, I’m
ties necessary to make hemp more
that it would be easy for law enforce-
part of the problem. I’d like to go back
competitive. Given that the industry is
ment to prove it’s not contributing to
and be part of the solution.”
literally starting over, we are still at least
kids getting cannabis,” Beck says.
several years from that happening.
“Kids can figure out how to get into
Colorado just announced a new set
tamper-proof things, anyway.”
of packaging rules that took hold in
Until then, companies will have to
July, and Mendiola says the state
continue to innovate on their own. Ari
brings together focus groups and stake-
Sherman is co-founder and president
holders to talk about ways to improve
of Evo Hemp, a Boulder, Colorado com-
its regulations. “I expect more interest
pany that makes hemp extracts, pro-
in environmentally friendly packaging
tein snacks, powders, and seeds. While
in future meetings,” she says.
developing its protein bar, Sherman
Many people hope state legislators
was introduced to Innovia Films, one
will begin to rethink some of the
of the world’s largest packaging sup-
strictest
rules
on
company access to better prices.
child-resistant
pliers based in England. The company
packaging to more accurately reflect
offers a line of film, or packaging, that
the new normal. “I think we were
looks like plastic, feels like plastic, and
more green before the state regula-
works like plastic, with one major dif-
tions,” says Jason Beck, a California
ference: it can be composted. Innovia
dispensary owner who’s had to react
is now working with larger brands to
to a lot of state rule changes over the
invest in better facilities for producing
years. “The sheer packaging and
the compostable film, which will make
What You Can Do as a Consumer?
1 2 3 4
sensimag.com JUNE 2018 27
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30 JUNE 2018 Boston
As an adult, I overcompensated for being an agro-chemical industry victim by moving to Boulder, Colorado (epicenter of the organic food movement), helping to fight for national organic food standards—we won a rare victory, though the USDA regulations are continually being downgraded—and editing a magazine
IS IT ORGANIC? TRY NOT TO PANIC. Toxic pesticides used to grow cannabis are even more dangerous when smoked and processed into concentrates. In the absence of federal organic standards or certification, here’s how to find clean, green weed.
about natural lifestyles. I fed my kids local, non-GMO, humanely raised, fair trade, certified organic meat and produce (and, not gonna lie, a lot of Annie’s organic mac and cheese). When it comes to organics, I’m a believer. So, naturally, when I stepped into a Colorado dispensary for the first time in 2009, I had questions for the budtender. “Is all of this organic?” I asked hopefully, already mesmerized by the jars of glistening, fragrant flowers. “Organic? Um, yeah,” said the budtender. “Were any chemicals used to grow it?” “Well, yeah, I don’t know. I have a list of chemicals we don’t let growers use. You want to see it?” “But you have no way of knowing whether they used these or not—or what they did use? No certification, no testing?” “Um, no.” That’s a big reason I grow my own.
by ROBYN GRIGGS LAWRENCE
In Massachusetts, "A Very Chilling Message" To be fair, Colorado has done a lot to address pesticides in cannabis since my first dispensary visit. In 2015, Governor John Hickenlooper declared pesticide-tainted cannabis a public safety risk, and the state began a string
I GREW UP IN A MIDWESTERN CITY RINGED BY FIELDS OF CORN AND SOYBEANS SO HEAVILY SPRAYED WITH CHEMICALS THAT IT WAS IMPOSSIBLE TO GROW THE PLANTS ORGANICALLY ANYWHERE IN
The toxins from those fields were in the air we breathed and the water we drank. WHEN THE VICINITY.
I WAS A KID, THIS SEEMED PRETTY BEASTLY.
of recalls. The initiative was a PR nightmare for the industry—and appears to be working. Last year Colorado found residue of unapproved pesticides in 13 percent of cannabis samples tested in response to complaints, down from 49 percent in 2016. sensimag.com JUNE 2018 31
I’m thrilled about that, but Colorado still doesn’t require cannabis to be tested for pesticides and mycotoxin contaminants. I’m not taking the chance, and neither are my friends across the country in Massachusetts, where non-organic pesticides are banned but third-party testing for pesticides isn’t required, either. Ethnobotanist and natural food industry pioneer Chris Kilham planted a cannabis garden in his Amherst backyard after he read the words “may not conform to pesticide standards” on the label for flower he bought from a local dispensary. “I was like, what the hell?” he says. “That is a very chilling message.” Boston medical marijuana patient Laura Beohner turned to a caregiver who grows in small batches in Maine after the concentrates she bought from a dispensary gave her headaches. Beohner is confident in her grower, whom she knows personally, and says using only organically grown cannabis and solventless rosin have made a huge difference in her health and energy. For her CBD topicals business, The Healing Rose Company, Beohner takes
Holy Vigilante! “Never underestimate the power of the vigilante consumer,” Anita Roddick, the late founder of The Body Shop, once said. Her words are even more relevant in the nascent, unregulated cannabis industry, where there are no agreed-upon organic standards. If that makes you a little bit crazy, don’t despair. You can be like Batman next time you buy cannabis. Ask questions! And more questions! The budtender should know how cannabis was grown and processed; whether synthetic fungicides, insecticides, and pesticides were used; whether it was sprayed with synthetic materials while in flower; and whether it has been tested for pesticides (and by which lab). If she can’t answer any of these questions, take your business somewhere else. Spend money in stores that test for pesticide and fungal content. Vote with your hard-earned dollars for businesses that are doing the right thing. Request the manufacturer’s Certificate of Analysis. Dr. Mary Van, a Florida-based clinical pharmacist and functional medicine practitioner who specializes in cannabis therapy, advises patients to call and ask for this document, which contains lab test results for pesticides and contaminants (and a lot more), when buying cannabis products. “Transparency is everything,” Van says. “No third-party Certificate of Analysis—no go.” If you’re able, give flowers a smell test. Trust your nose. If cannabis smells sharp or metallic, like sulphur or chlorine, pesticides were likely used and improperly flushed. A musty, mildewy aroma portends mold. If you’re able, inspect flowers under a microscope.Don’t buy cannabis if you see brown, yellowing leaves, white spots, or cobwebs. Don’t buy anything if you feel like you’re being hustled. That budtender who keeps trying to sell you cannabis from a full jar on the top shelf, and even offers to throw in a free joint? Yeah, no.
the additional step of having every hemp extract that comes in the door tested in a laboratory for pesticides, residual solvents, heavy metals, and microbiological contaminants—an additional expense
which certifies organic food, won’t touch
she believes is well worth it. “I can show
erated in an unregulated setting, vari-
cannabis until it’s federally legal.
ous practices have been adopted that
the results to people at trade shows and
Cannabis producers can state that
send them to wholesale people so they
are at odds with accepted regulations
plants were “grown with organic
feel good about what they’re selling,” she
regarding human safety and environ-
methods,” but that’s tough to verify. In
says. “A lot of our customers value us and
mental impacts,” CSI states in a white
legal states from coast to coast, grow-
continue to come to us because of our
paper. “Chief amongst these is the un-
ers and dispensers have, for the most
promise of all-organic ingredients.”
regulated use of pesticides, which has
part, been left to police their own pesti-
potentially serious public health and
cide use—with, as we’ve seen in Colo-
environmental consequences.”
"Potentially Serious Public Health and Environmental Consequences"
rado, sometimes disastrous results.
In California, where stricter regula-
And Colorado is far from alone. In
tions and testing requirements will be
Oregon, the Cannabis Safety Institute
I’m far from alone in wanting to see
phased in next year, University of Cali-
(CSI) found pesticide residues exceed-
organic standards and certification for
fornia-Davis researchers report that
ing allowable levels for an agricultural
cannabis growers and processors. But
pesticides are widely used in the canna-
product on close to half of the retail
despite our growing voice, that’s not like-
bis industry. Last year a startling num-
products it tested. “Given that canna-
ly to happen anytime soon. The USDA,
ber of entries to the cannabis competi-
bis production has developed and op-
tion at the Emerald Cup were rejected
32 JUNE 2018 Boston
The Dirty Half Dozen
"Like Injecting That Pesticide Right into Your Bloodstream"
nabinoids also concentrates pesticides,
Researchers have been working
found 10 times more toxic pesticides on
for decades to establish safe levels of
cannabis concentrates than on flowers,
pesticide consumption, but almost
at levels that “grossly exceed tolerances
every study is based on eating food.
for pesticides on any commodity.”
CSI states. The institute’s researchers
Smoking presents a whole new set of
This is alarming, to say the least, and
risks because chemicals enter the
it’s good to see states beginning to ad-
These chemicals, commonly used on cannabis, are toxic to people and the planet. Some are possible human carcinogens. All are best avoided.
bloodstream at much higher, more
dress these dangers. Until more prog-
concentrated levels and are not fil-
ress is made, however, it’s up to us. We
tered through the digestive and he-
have to ask difficult questions, demand
patic systems. Pesticides in canna-
Myclobutanil (Eagle 20)
systemic change, and make purchasing
bis can be transferred into smoke
decisions that support conscientious,
Imidacloprid
with efficiencies as high as 70 per-
ethical agriculture.
Avermectin B (Lucid and Avid) Etoxazole (TetraSan5 WDG) Bifenazate Piperonyl Butoxide
because they contained pesticides, and Steep Hill Labs found that 41 of 44 cannabis products in Los Angeles contained
cent, CSI found.
It may be too late for Iowa’s glypho-
“It’s really like injecting that pesti-
sate-soaked corn and soybean fields,
cide right into your bloodstream,” Dr.
but it’s not too late for cannabis. By de-
Jeff Raber, CEO of Los Angeles-based
fault, legal states will lead the conversa-
cannabis testing lab The Werc Shop,
tion about organic cultivation and
told NBC Los Angeles. “It could cause
chemical use. As citizens and consum-
damage to your kidneys, to your liver,
ers in these states, we have a rare op-
or other organs.”
portunity to make our voices heard.
Cannabis extracts—oils, waxes, shat-
We
need
to
speak
up
now.
ter, etc.—magnify the situation. Using
The agro-chemical beast is already
butane, pentane and CO2 to extract can-
circling.
pesticides at levels that would get them banned in Colorado or Massachusetts. It’s a sticky situation, no matter what state you’re in. Chemicals make growing easier and more efficient. (Just ask the few farmers left in my home state.)
Certified
Super effective at fighting off spider mites, powdery mildew, and other pests and microbes that can destroy crops and harm consumers, pesticides are cheaper and easier to control than organic methods like no-till living soil and beneficial insects. That’s why cannabis growers have come to rely on synthetic fungicides like Dow Chemical’s Eagle 20, a brute against powdery mildew. Trouble is, Eagle 20
In the absence of federal oversight, these organizations offer third-party certification for growers using organic cultivation methods. Look for their labels. CANNABIS CERTIFICATION COUNCIL // CANNABISCERTIFICATIONCOUNCIL.ORG Nonprofit standard-holding body that offers a national third-party certification program and seal for organic cultivation and fair labor practices. CLEAN GREEN CERTIFIED // CLEANGREENCERTIFIED.COM California-based third-party certifier that mimics federal organic standards in California, Washington, Oregon, Nevada, and Colorado.
contains myclobutanil, which releases hydrogen cyanide—a poisonous gas— when it’s heated. And even more trouble: azadirachtin—an organic pesticide that many growers use instead—can cause a
CERTIFIED KIND // CERTIFIED-KIND.COM Certification standards equivalent to internationally accepted norms for organic crops and processed products in Oregon, Nevada, California, Colorado, and Washington.
potentially debilitating toxic buildup known as hyperemesis syndrome. sensimag.com JUNE 2018 33
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34 JUNE 2018 Boston
sensimag.com JUNE 2018 35
Green A casual perusal of the local chefs, grocers, and growers making sustainability and green practices a way of life. by DA N McCARTHY
BOSTON AND THE STATE OF MASSACHUSETTS AT LARGE ARE LARGELY SEEN AS NATIONAL LEADERS IN RECOGNIZING
the importance of sustainability AND THE “GREEN-
ING” OF VIRTUALLY EVERY ASPECT OF LIFE IN THE REGION. WHICH IS GOOD, OBJECTIVELY, BUT IT’S ALSO GOOD CONSIDERING, YOU KNOW, WE DON’T HAVE MUCH OF A CHOICE IN THE MATTER. Those needing a refresher on how
as hulking commercial dumpsters
state initiatives regarding the matter is
the effects of climate change and and
floated by like leaves on a river of gen-
a decent reflection of that. Between ini-
unchecked carbon emissions will be
tle rain heading for a street gutter.
tiatives crafted for protecting our natu-
felt sharply by the Bay State can just
And it’s easy to point to certain
ral green spaces, to embracing wind
take a stroll down memory lane of this
large-scale efforts already underway in
and solar on a statewide level, electric
past winter. In front of the eyes of ev-
the region and think that it’s a given
vehicle and bike-share support as ef-
eryone watching, brutal winter storm
the Commonwealth has a firm eye on a
forts to reduce greenhouse gas emis-
surges rendered sea walls useless; the
green-certified horizon. As a state,
sions, construction on a “smart city” on
future headquarters of General Elec-
stats-hounds like WalletHub have
the South Shore as a model for future
tric along the seaport became a visual
placed Massachusetts in the top ranks
sustainable urban planning, as well as
metaphor for embracing eco-aware-
with the greenest and most eco-friend-
the rise of Bay State seamen adding
ness while the area was essentially
ly states in the union, and a glance at
kelp farms to their crop for both cash
submerged from the flooding Atlantic
the various different official city and
and their ocean acidifying-reducing
36 JUNE 2018 Boston
Scene PREVIOUS PAGE Dorchester’s Daily Table (I), some foot work at Boston Green Fest (c) and a man on the move for Higher Ground. sensimag.com JUNE 2018 37
effects (they work like underground
The city has made solid strides in
and products for the partnering orga-
trees sucking the increased CO2 out of
acknowledging the importance of cli-
nizations and restaurants working
the water)—there’s ample evidence
mate change and all that will (and
with them (the BMC farm is basically
that Bostonians support the green phi-
currently does) touch, but Weber feels
the house pantry for produce in the
losophy of environmentalism and
more can be done to showcase what
hospital), the farm has found success
eco-awareness.
Boston’s initiatives are, in terms of ad-
in inspiring a new platoon of green-
But all the data in the world is never
aptation to climate change and how
thumbs and agriculture and botany
quite as illuminating as hearing about
implementing green-think is going to
interests to city dwellers who nor-
the initiatives and projects the Hub’s
be our only road ahead to a long and
mally wouldn’t have access to the
array of urban farms, restaurants, non-
healthy future as a city (and a species,
kinds of hands-in-the-dirt experi-
profits, and local business owners are
for that matter). She implores citizens
ence urban farming provides.
doing with an eye toward a more sus-
of the Hub in both the private and the
“It’s been great to see community en-
tainable future.
public spheres to come down, as she’s
gagement at both farms,” says John
seen firsthand the kind of connec-
Stoddard of Higher Ground. “In some
tions that have happened there.
ways we’ve had had to turn away volun-
Dr. Karen Weber couldn’t agree more. Since its launch in 2008 she has spearheaded the popular Boston
“Many nonprofits that have attend-
teers. So many people hear about us and
Green Fest, a multicultural environ-
ed have found volunteers through the
want to see what a biologic grow farm on
mental festival meant to welcome in-
festival, with volunteers finding pas-
a roof looks like, where others just want
dividuals, families, schools, small
sion and becoming connected with
to be involved in plants in general. So
businesses, nonprofits, and even
great nonprofits and small business-
seeing community excitement and peo-
those in academia and business to
es making new green projects hap-
ple wanting to come and help with this
find the newest innovations around
pen,” Weber says.
project has been an overarching experi-
Boston and the world related to sus-
Community is a driving factor in
ence for both of our farms, and it’s one of
tainability, eco-awareness, and envi-
many
ronmentalism in everything from art,
ments, and the green scene of Bos-
Food being produced atop BMC with
to music, food, and fashion.
ton’s city-based farming landscape
Higher Ground has also been adding an-
socially
conscious
move-
the best things about being involved.”
“The point of the festival is to come
is no different. Higher Ground Farm,
other prong to the benefit of supporting
and enter a space where you can learn
an urban farming coalition that man-
green and sustainability urban initia-
about everything and see what touches
ages a rooftop garden above the Bos-
tives. Stoddard says the farm and the
you,” says Weber. “We hope more than
ton Design Center, as well as a sibling
test kitchen at the hospital are helping
one or two things will touch you and
operation atop Boston Medical Cen-
families who don’t have access to
[make you] start to think [sustainabili-
ter (BMC). Besides what it’s doing for
ty] is doable. You can make significant
providing healthy, organic produce
impact if you can change yourself and others to thinking this way. The more we have of that, the faster we do a better job of stewarding the planet.”
38 JUNE 2018 Boston
BELOW The rooftop garden from Higher Ground Farm (l), a candid moment from Boston Green Fest (c), and chef Will Gilson at work at the Herb Lyceum.
Enjoyth
e
Journey
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sensimag.com JUNE 2018 39
healthy foods to increase awareness
counted prices, which allows Daily
and knowledge with hands-on expe-
Table to pass that onto their patrons.
rience, while ensuring proper cul-
Which means besides what that
turally sensitivity is kept in mind.
does for the wallets of customers,
“We’re not giving people who may
COO Michael Malmberg says that
not be familiar with products things
their business model has meant lon-
they don’t want or even know how to
ger shelf life for foods that may have
use,” says Stoddard.
been passed over, discarded, or lost
He adds that the integration of the
in food distribution or supply chain;
produce into the hospital food, as
put another way, they’re diverting
well as being able to increase com-
and capturing organic produce from
munity engagement from showing
landing in landfills and dumps (to
locals where good, healthy, sustain-
the tune of 20-40k pounds a week)
able, urban-farmed foods come from,
and redistributing perfectly good,
is creating a better quality of life for
healthy products for communities
people who previously may have had
who really need it most. No small
health issues attributed to poor diet
feat, and the impact continues to
either by choice or life circumstanc-
shine through in the response from
es (ie: Whole Foods is not reasonably
locals.
priced). “This year we’re trying to in-
“One of my favorite stories,” Malm-
tegrate it more into diabetes preven-
berg says, “is a customer came in and
tion groups that have come up to
was speaking with an employee who
learn about healthy lifestyle, sustain-
was new. He told the employee he’d
ability, and community health,”
been coming in since we opened,
Stoddard says.
and has lost 60lbs and got his diabe-
Which is why organizations designed to offer affordable healthy
40 JUNE 2018 Boston
tes under control simply by eating healthier from shopping here.”
food on a large scale to underserved
And if giving urbanites a taste of
communities are emerging, and the
the healthy farm life through envi-
Daily Table in Dorchester is a prime
ronmentally-sound practices and
example. A sort of TJ Maxx of gro-
an eye for what sustainability in the
cery stores, the Daily Table purchas-
hands of a local family with grandi-
es product from traditional vendors
ose agrarian backdrop is up for dis-
and local farms, but what allows
cussion, Will Gilson, beloved chef/
them to sell the food so inexpensive-
owner of the dynamite Puritan & Co.
ly is they also get a lot of donations
in Cambridge, is ready to talk.
to offset the suppliers and producers
Gilson grew up working on his
providing produce for free or at dis-
family farm, The Herb Lyceum,
“Seeing community excitement and people wanting to come help with this project has been an overarching experience for both of our farms, and it’s one of the best things about being involved.” — John Stoddard, Higher Ground
sensimag.com JUNE 2018 41
NICE VIEW Green vantage point overlooking Boston from Higher Ground.
where his parents had taken a re-
“It’s one thing to say ‘this is where
riage house and morphed it into a
a lot of our produce comes from’ on a
unique hybrid affair that’s been do-
press release, but it’s different when
ing farm-to-table dinners for up to 30
you take people who have been regu-
people a few times a week long be-
lar customers for five years out to
fore farm-to-table was being uttered
this entirely other experience.”
by every weekly regular of their
Part of that experience is getting a
neighborhood Applebee’s. But now
new perspective on the seasonality of
that he’s come full circle and taken
New England growing, and when a
the reins with the skills and network
restaurant like Puritan is open seven
amassed after his individual suc-
days a week all year, it's impossible to
cess, he’s cognizant of the opportu-
constantly provide organic local in-
nity to really hype novel approaches
gredients at a reasonable price point
to sustainability in hospitality.
without shutting down.
“It’s how I made my career and
“What’s great about Lyceum is
foray into the food world for the bet-
that the plants and produce we’re
ter part of my culinary career,” says
growing is the thing we can sustain
Gilson. “But time goes by and you
year on year, which gives us a rea-
realize this amazing thing you had
son to serve food that is more plant
access to and something a part of
and plant-protein based. Animal
one’s founding needs to have some-
breeding and husbandry causes so
one take the reins. Now I’m taking
many ecological issues we can’t re-
what I’ve learned from my crew—af-
alistically support as a business.”
ter years of establishing myself in
As for one of the more sustainable
the city—to turn it into a cohesive
plant-based crops being added to the
and modern business.”
future of the farm, Gilson wryly says:
The spread of acreage and mov-
“For the past 10 years I’ve been tell-
able earth is dotted with greenhous-
ing my dad legal cannabis is coming,
es and visual splendor thanks to
and if there was a way to grow can-
pathways through gardens inspired
nabis legally for us none of us would
by Provence and Tuscany, and the
have to work very hard again.”
Instagrammable attractiveness is not lost on Gilson’s grasp on 21st century marketing vis-a-vis social media. Snappy Snapchat or Instagram work captures and contextualizes the mission and pathos of the Lyceum, says Gilson, and if that’s what it takes to start to raise awareness of both the business and their focus on sustainability and knowwhere-your-food-comes-from super 42 JUNE 2018 Boston
philosophy, than that’s perfect.
stored 19th century farm and car-
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sensimag.com JUNE 2018 43
the
SCENE
BOSTON L A U N C H P A R T Y
NIGHT MOVES: Sensi Boston arrived in Boston officially after the big launch party throwdown in May. More than 50 vendors, Potsquatch, DJ Lord, live art, and endless new friends colored the night. Were you there? Follow us @SensiMagazine on Instagram and Twitter.
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What: Sensi Launch Party Where: Royale Boston When: May 8, 2018
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{soBOS} AutoErotica
For these local brands, vintage cars and trucks are apropos marketing in Instagram’s world.
Gary the Buenas Van
buenas.co // MELISSA STEFANI Our product is first and foremost food, but our van has really helped communicate our vibe to everyone. To us it doesn’t matter how good the product is if there’s no brand to speak of. Getting a ‘73 Econoline probably wasn’t the best logistical decision but it’s been great. The van itself (Gary, named after the retired steel worker in Pennsylvania we bought it from) doesn’t even have our name on it.
People just know when they see that green van, it’s us, and that good times are on the way. We’re just trying to make good food and have fun. Gary even has his own Instagram (@GaryTheBuenasVan). We got really lucky—found it as is with a pretty good paint job, road-ready, and with only 51,000 miles on it, and the owner had a collection of other rad cars and motorcycles he fixed up himself.
There’s issues here and there that we’ve found. The wheels almost literally fell off this one time we were making a delivery, but we pulled over just in time and were able to tighten the lugs up before anything really bad happened. That’s what happens when you rush out in a vintage car that you haven’t used for basically a whole winter, having been in possession of it for almost two years. But really, for what we paid we got super lucky and have had really no problems with it. Except Boston winters.
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Narragansett' s Lenny
narragansettbeer.com // PETE BOYD
It’s a 1993 Ford F-150 XLT, 302 5L V8, 4x4, originally from Mountain View Ford in Chattanooga, Tennessee. Original engine and transmis-
sion. Mileage: 158,000. We call her Lenny (short for Charlene) and she’s become a workhorse and a showpiece at the same time. The guy I got it from had a great back story. He specialized in Fords and had two guys down south that found trucks with solid bodies to
GrandTen Distillery
grandten.com // MATT NUERENBERGER We got the truck as a part of brand awareness. Its an American-made truck that has stood the test of time, and distilling has a rich history. I think a classic work truck does a lot in conveying its message without words. The guy that we bought it from lived on the Cape and enjoyed “project cars”. Normally, we get asked how much we want for it every other time we stop for gas. One time we picked up a
send up to him to fix and sell. I bought the cheapest one on the lot. The tires were blown, it had no rear bumper, and the power windows didn’t work. I towed it to my brother’s house. We put new tires on it, slapped on a bumper, and we replaced all the motors and wiring in the doors for windows, handles and locks. I got some small stuff from the junkyard to secure the adjustable bench seat. The rest is all gradual improvements. We’ve replaced so much over the past two and a half years. When I did get it, I showed a picture of it to our president and said, “how great would this thing look if we painted some ‘Gansett logos on it.” He was all in. Then we started the repairs and cosmetic work. People are always beeping and waving with a friendly “Hi-Neighbor!” when I drive around. I get a lot of questions about the year, engine, paint job, and the occasional “They still make that beer?” Rest assured, we are back.
load of barrels (empty) and were filling up, and a group of guys were pretty relentless that we should sell it to them. Laughing it off, we got back on the highway only to notice they were behind us. They followed us about an hour back to South Boston. When we got off the highway, they got off too. Instead of heading back to the distillery we headed over to the police station on Broadway. As we pulled over they kept cruising. Who knows? Maybe they lived in the neighborhood.
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