HIGHER ECHELON
Italian Appreciation
CBD 101
Course notes {plus}
BUZZY FEASTING, SINGING, TOKING
Q+A with Natasha Case
Solace uses only high-quality, organic, full-spectrum, hemp-derived CBD oil to increase the effectiveness of it’s pain killing abilities, without any psychotropic effects. This patented technology improves permeation by up to 70%, and is one of only a handful of products on the market that are backed by research from top scientists and clinical trials. This means that you’ll receive a faster and more effective result than other products.
20%
Watch for our entire lineup of CBD cosmetics this Spring.
We are currently looking for great professional sales people and distributors to represent our growing line of health & wellness and cosmetics products. Reply in confidence to info@flowerkist.com
EXECUTIVE
Ron Kolb ron@sensimag.com CEO, SENSI MEDIA GROUP
Tae Darnell tae@sensimag.com
PRESIDENT, SENSI MEDIA GROUP
Alex Martinez alex@sensimag.com
CHIEF ADMINISTRATIVE OFFICER
EDITORIAL
Stephanie Wilson stephanie@sensimag.com EDITOR IN CHIEF
Dawn Garcia dawn.garcia@sensimag.com
MANAGING EDITOR, SENSI SOUTHERN CALIFORNIA
Leland Rucker leland.rucker@sensimag.com
SENIOR EDITOR
Robyn Griggs Lawrence CONTRIBUTING EDITOR
Dr. Angie McCartney askangie@sensimag.com
COLUMNIST
Eli Dupin, David Duran, Cameron Masden + Nathan Baker, Amaryllis Tsegou
CONTRIBUTING WRITERS
ART & DESIGN
Jamie Ezra Mark jamie@emagency.com
CREATIVE DIRECTOR
Rheya Tanner,
Wendy Mak, Josh Clark em@sensimag.com
DESIGN & LAYOUT
Amaryllis Tsegou
CONTRIBUTING PHOTOGRAPHER
BUSINESS & ADMINISTRATIVE
Mark Basser mark@sensimag.com
PUBLISHER
Karen Petersen karen.petersen@sensimag.com
ASSOCIATE PUBLISHER, ORANGE COUNTY
Vanessa Fleur vanessa.fleur@sensimag.com
Chuck Milles chuck.milles@sensimag.com
ASSOCIATE PUBLISHERS, SAN DIEGO
Amber Orvik amber.orvik@sensimag.com
CHIEF ADMINISTRATOR
Andre Velez andre.velez@sensimag.com
MARKETING DIRECTOR
Hector Irizarry distribution@sensimag.com
DISTRIBUTION
M EDIA PARTNERS
Marijuana Business Daily
Minority Cannabis Business Association
National Cannabis Industry Association
Students for Sensible Drug Policy
Baby J’s Burgers // EDIBLE CHEF
Clark Neubert, LLP // LEGAL
Dragyn // CBD/THC WHOLESALE
Flourish Software // DISTRIBUTION MANAGEMENT
Flowerkist // CBD COSMETICS
Hemp Love // NANO-ENHANCED HEMP OIL
Hybrid Payroll (Ms. Mary Staffing) // STAFFING & HR BENEFITS
Inclusive Cannabis // MARKETING
Independence Risk Solutions // CANNABIS INSURANCE SPECIALISTS
LINX Card // MERCHANT SERVICES
Mountain High Suckers // CBD EDIBLES
NLVO // LAS VEGAS LUXURY CANNABIS
Red Rock Fertility // FERTILITY DOCTOR
SteepFuze // CBD COFFEE
Stewshi // APPAREL
Undoo // OVERCONSUMPTION RELIEF
Vriptech // LUXURY VAPORIZER
WillPower // SPORTS NUTRITION
Paulo Coelho was right, and this new season is a welcomed refresher.
Bright happy colors mean spring is finally here, and after a long and unusually cold winter, Angelenos are ready for that California sunshine we’re always bragging about! This month we’re delving into outdoor art and community events, food and wine festivals that give back, we’ll meet the queen of ice cream, and dine with an Italian born Michelin-starred chef. We’ll explore the Northern Lights, celebrate kindness, learn about exactly what CBD is and why understanding it can seem all too confusing, and introduce a new column focused on cultivating your own cannabis crop.
We are at no shortage of things to do this month, including opportunities to embrace the notion of a fresh start. It is truly a season of new beginnings, and thankfully we are surrounded with reminders that change is all around us. So while the leaves blossom and flowers bloom, I dare you to tap into your inner Justin Timberlake (particularly his hilarious SNL champagne skit, “Did someone say, celebrate?” ). Be ridiculous for no apparent reason, let go of everything that’s been weighing you down, stop putting off that thing you always swore you’d do, take more risks, delve deep into the exploration of wellness, and say goodbye to the weight of winter.
This issue’s theme is celebration and whatever that means to you, do so in the company of those that raise you up. With crazy stories penetrating the news like college scams, political scams, hell, really scams in general—may April be the month that clears the air, making room for celebratory loftiness and immense joy.
Live boldly, bravely, and tenaciously,
“Be brave. Take risks. Nothing can substitute experience.”
Downtown has been growing at a steady pace, from fashion to retail to restaurants and art. At the heart of it is one of the most well-placed venues, Grand Park. Home to hundreds of events each year, Grand Park is honoring the artistic voice of this diverse and creative city with an arts experience called Our L.A. Voices. Thanks to the L.A. Arts Festival, locals and travelers will be invited to participate in a gathering focused solely on the powerful art culture flowing through Los Angeles County.
According to the festival creators,“This free, twoday performing and visual arts showcase will bring dance, music, and theatre performances, as well as visual artwork by L.A. artists to Grand Park. The festival’s 2019 theme, Origin Stories, explores and showcases distinctly Los Angeles narratives and questions about where we are, how we got here, and where we are going.”
Incorporating activism and the pragmatism of creating, the festival will have art workshops on topics such as street dance and acting, intellectual property and copyright protection, marketing, fundraising, and what it takes to maintain entrepreneurship. –DG
–Dawn GarciaThe world-class Italian luxury brand Visionnaire launched its Los Angeles flagship showroom in West Hollywood in February with the presentation of its “Breath” line of meditative interiors. Angelenos can now peruse the eloquence and artisanship of this company founded by the prestigious Cavalli family in 1959, visible in the stitching, the design, and the unique pieces of furniture, jewelry, and art that signify beautifully made home decor. Demonstrating the company’s belief that space deserves to be bespoke luxury, the pieces combine timelessness with a modern edge, making this new storefront an exquisite endeavor for adventurous and wealthy visionaries. Offering spacious yet discreet furnishings, including a line of streamlined, top-of-the-line kitchen appliance coverings that draw the eye to well-placed contemporary fixtures, this Italian indulgence is set in a refined conviviality of eclectic yet exclusive designs. The store provides custom luxury solutions for every room and every aspect of living.
LA // 114 North Robertson Blvd. // VISIONNAIRE-HOME.COM
April 7 // 12:30 p.m. – 1:30 p.m.
Hemp is one of those wonderful plants society knew about, but for more years than we care to remember, it’s been illegal. Until finally, it wasn’t. Hemp expert Veronica Kelly is leading an afternoon discussion on why cannabis became illegal. Delving into the plant’s history, the laws surrounding it, and just how the stigma came to be, Kelly will talk for an hour about the hemp revolution in the heart of Hollywood. She’ll be discussing the history and also touching on how nano-cannabis is legal in all 50 states and how it’s changing the norm in the health and wellness industries.
“I’ve been working with cannabis and hemp-derived CBD for two years and have been studying what it can do to save the planet for as long as I can remember,” says Kelly. “I’ll be speaking about the events that led to the 1937 Tax Act that made cannabis illegal and the science around why our bodies need cannabis for the endocannabinoid system.”
–DG
By LOVE DONATION // RSVP RECOMMENDED: LIBERATEHOLLYWOOD@GMAIL.COM // Liberate Hollywood // 6365 Selma Ave. // Los Angeles
April 13 // 10 a.m. – 4 p.m.
Come learn about the current state of cannabis regulations, gaining firsthand knowledge and expertise from cannabis businesses across the supply chain, from cultivation to retail. Over 500 elected officials, business owners, entrepreneurs, and professionals will take part in this all-day event discussing key legislative updates locally and state-wide; medical, wellness, and holistic benefits; social equity program opportunities; legal, banking, and accounting tips and business practice; and Los Angeles city licensing and enforcement structure. With dozens of exhibit booths available to attendees, it’s an opportunity to meet and connect with leading industry professionals who can help you grow your cannabis business.
Los Angeles Convention Center // 1201 S. Figueroa St. // South Hall, Room 403 A&B // STATEOFCANNABIZ.COM
April 7 // 4 p.m.–7 p.m. (VIP admission at 3 p.m.)
Celebrating the best of the best, Masters of Taste is back again at the Pasadena Rose Bowl and will again donate 100 percent of the proceeds to Union Rescue Homeless Services. This foodie event for good will bring you culinary masters, mixology treats, and a kickass DJ, and live music to keep things moving. Rain or shine, this year promises to deliver Los Angeles chefs and restaurants in a setting that champions what this great city has to offer, including its massive heart and devotion to the betterment of those in need. Hosted by Chef Michael Hung, whose culinary credentials range from James Beard to Michelin restaurants, the man behind the accoladed Downtown Los Angeles’ Faith & Flower.
“I have been a participant in Masters of Taste for the past two years, and it is spectacular! Cooking and serving people on the field of the Rose Bowl could be a once-ina-lifetime occasion, but I have been lucky enough to get to do it for the past two years, and this year, the honor to be able to formally host the event,” says Hung. “And, while the festivities are amazing, what is most impressive is that Masters of Taste donates 100 percent of proceeds from this event to Union Station Homeless Services each year. Homelessness deserves our attention, focused work, and finances, and Union Station Homeless Services and Masters of Taste are truly leaders in helping those who are in need.”
This year will feature 95 masters, including 45 master chefs, signature hand-crafted cocktails, beer, wine, and master mixologists. Masters of Taste has already raised $1.5 million to help the city’s homeless and this year plans to raise even more.
TICKETS $105–$165 per person // MASTERSOFTASTELA.COM
–DG
April 27 // 6 p.m.–9 p.m. (VIP admission at 5 p.m.)
A proud partnership of culinary greatness and LGBT pride, Simply diVine is a feast among feasts. Bringing Angelenos master chefs, a beautiful sense of belonging, and raising awareness to support our thriving and eclectic LBGT community, this foodie event is unlike any other. Taking place at a Los Angeles landmark, the Hollywood Forever cemetery, the evening features more than 70 premier food and wine options from restaurants, food trucks, breweries, distilleries, and wineries. All proceeds go to support services at the Los Angeles LGBT Center.
The event takes place on the Douglas Fairbanks lawn, so it’s highly encouraged to dress casually chic, recommending shoes such as flats or wedges. High heels are strongly discouraged.
Insurance Coverage and Protection Plan Design Specialists for the Cannabis Industry Workers Compensation
Product Liability
General Liability
Commercial Auto
Employee Benefits
Licensing Bonds
Commercial Property
Crop Coverage
Professional Liability
Medical Malpractice
Employment Practices Liability
Jon Bartholomew (949) 294-6291
www.independencerisksolutions.com
Servicing All Legalized States
Art allows the artist to experiment with a vast array of mediums in order to realize their vision. Oscar G. Rejlander is one such artist that took that to heart. Known as the “father of photography,” Rejlander collaborated with Charles Darwin, experimented with combination printing, and influenced the likes of Lewis Carroll and Julia Margaret Cameron. Organized by the Canadian Photography Institute of the National Gallery of Canada, this exhibition is a retrospective of Rejlander’s research. Displayed in works exhibited together for the very first time, this is a look at history in its purest form.
Photography is a fascinating artform. The Getty Museum is featuring the works of seven contemporary artists—Eileen Cowin, Christina Fernandez, Samuel Fosso, Yasumasa Morimura, Yinka Shonibare MBE, Gillian Wearing, and Qiu Zhiji—who were tasked with reimagining past events. Given an opportunity to tell the untold and underrepresented stories to establish their own narratives, the results are presented in a colorful and sometimes unusual collection now on view. Restaging past events in three topics—personal history, political history, and art history—allows for a new narrative on moments of history that may have otherwise gone overlooked. This exhibition is a way for the past to be retold through modern eyes.
ART, ANYONE?
Since its first show in 2007 featuring country legend Willie Nelson and classic Lucinda Williams, Stagecoach has become the best mainstreamwith-a-touch-of-indie-country music fest around. Hell, it even had the Exes from the TV Show Nashville perform a few years back. This year, country music lovers get to come together in their daisy dukes, cowboy boots, rhinestone jackets, and Boho-chic, Instgram-ready attire to listen to the likes of Luke Bryan, Lynyrd Skynyrd, Sam Hunt, Ashley Monroe, and more (though this year there aren’t as many ladies performing). With special features like Guy Fieri’s smokehouse, pit passes, an energy playground, pop-up shops, a honky tonk dance hall, and even a recycling center, guests will be up to their ears in music and good ole-fashioned Americana country. –DG
3-DAY PASSES $350-$1,400 // STAGECOACHFESTIVAL.COM
April 17 // 8 p.m.
• Made in Humboldt County
• Infused with locally grown hemp
Enjoy the soulful musical renderings of indie artist Ella Mai during a live show at Downtown Los Angeles’ The Novo.
TICKETS $29.50 // THENOVODTLA.COM
–DG
• THC-free & legal in all 50 states Elevate
“ is herb-y perfumed 80 proof vodka can de nitely replace your gin…soft oral tones like jasmine and orange blossom…brisk fennel, thyme, lime and black pepper on the palate”
A chef whose devotion to comradery and quality is infectious.
Beverly Hills is home to some of Los Angeles’ greatest hotels, and among them is the beautiful Four Seasons Los Angeles. With a modest location and streamlined elegant appeal, it’s no surprise Michelin Italian chef Luca Moriconi is at the culinary helm. Sharing cuisine inspired by his childhood in the Tuscan province of Lucca, Italy, Moriconi brings heart, love, refinement, and sheer perfection to Four Seasons’ Culina restaurant.
Moriconi has constructed a menu that has every element of rustic Italy, and his devotion to always presenting ingredients that bring out the best in one another makes every dish absolute culinary divinity. Culina is a restaurant concept that embodies a sense of warmth, with flavors that span the Italian region and a subtlety of flavors that derive from Moriconi’s childhood. The food he creates
emits a sentimentality of home, and the results have you diving into plates that are anything but modest in portion size, with Moriconi’s Italian roots evident in every single bite.
Culina serves a multitude of menus from breakfast, lunch, and dinner, to dessert menus that are the creation of executive pastry chef Federico Fernandez. Fernandez creates desserts made with decadence and a delicate
nature that pair seamlessly with Moriconi’s creations. Together, they have curated something every savvy gourmand craves: passion on a plate.
The breakfast menu showcases dishes such as challah French toast, avocado dream, matcha waffles, and an Italian skillet, while lunch offers pastas made in-house. Lunch features an intrinsically Italian lineup offering prosciutto e melone antipasta, tonno scottato insalate, lasagnetta vegana, and chef’s famous papparadelle al cingiale made with braised wild boar sugo. Chef’s dinner menu is far more indepth. Serving up dishes with my favorite funghi—truffle—dinner is full of elation. Chef hasn’t foraged for truffles in California, but he grew up foraging in Italy, and they are instrumental in Italian cuisine, which is why they’re a component in the dishes he creates.
Having the pleasure of dining with chef and hearing stories of his youth made each dish he brought out abundant in authenticity. As his creations came out of the kitchen and to the table, I asked chef a few questions about his life in Lucca, the menu, and more.
With a charming Italian accent and a truly warm demeanor, chef Moriconi—though he prefers you call him Luca—describes the dishes he had growing up and how they inspired his Culina menu. “On Sundays in Lucca, all the family would be together and I remember helping my mom build the lasagna di grazia. Or tasting wild boar stew
(cinghiale in umido) with polenta or pappardelle pasta.” He has fond memories of cooking with his mother and being surrounded by relatives, sharing those memories together. “Lucca is a beautiful city; quiet and very proud of its own recipes,” he continues. “Like the new spring garmugia soup, Lucca is the inspiration behind it. Another ingredient is melons. Melon is served on most Tuscan menus, and I use it in the beef carpaccio, and I’m so happy I can source those from our local farms.”
Curating a feast of antipasti, chef’s menu includes the vellutata di zucca made with butternut squash purée, pumpkin seeds, and mascarpone cheese; zuppa ribollita a stew made of Tuscan vegetables, borlotti beans, and roasted ciabatta that tastes like something you’d enjoy in your grandmother’s kitchen; and the insalata rustichella served with Tuscan and baby kale, bresaola, oven-dried tomato, pecorino cheese, and bean sprouts. For refreshing the palate, the
“ON SUNDAYS IN LUCCA, ALL THE FAMILY WOULD BE TOGETHER, AND I REMEMBER HELPING MY MOM BUILD THE LASAGNA DI GRAZIA.”
– CHEF LUCA MORICONI
Black Smoke // Mezcal, lime juice, jalapeno agave activated charcoal
English Rose // Sipsmith’s gin, Foro Amaro, Peychaud’s bitters, flamed rosemary
Fiano di Avellino // Favati
“Pietramara” Campania
// De Conciliis
Donnaluna Campania
Rinaldi Barolo // Tre Tine
Marinated Olives // Mixed olives, garlic, chili pepper, taralli bread
Burrata Salad // Marinated strawberry, black pepper, charred grapes, white balsamic, saba, Gnocchi New Romans // Cacio e pepe sauce, mortadella, pistachio, pecorino romano
casseruola, and pollo al marsala, it’s the mind-altering braised wild boar served as the star of the cinghiale numido con polenta plate that steals my heart and appetite. There is an old Italian saying, “Mangiare per vivere e non vivere per mangiere,” which means eat to live, not live to eat. In Italy, the joy of food is more about soulful sustenance and togetherness than it is about gorging, and that mindset lends to the thoughtful menu Moriconi has curated.
tonno e rapini is a lovely version of tuna tartare. What raises the bar is the inclusion of pickled garlic, red onion, and the Calabrian chile oil. The added element of fire showcases the tuna beautifully. Another starter you definitely should add to your tasting experience is polpo grigliato, charred octopus that has elements of both salt and smoke served alongside green beans, watercress, smoked potatoes, and cauliflower purée frisée. The dish offers a careful balance of earth, water, fire, and air.
For the main course, you can’t afford to pass up the risotto piave zucca. I haven’t had a risotto that tasted like this. The dish has a dance of flavors, but the delight begins when chef comes out with a round of Piave Vecchio cheese artfully hand-carved into what looks like a royal crown, and sitting inside is the freshly made risotto with butternut squash and rosemary woven into it. Chef gently stirs the risotto, and as the cheese melts into it, he then dishes it into a rustic bowl and tops it with drizzles of Villa Manodori balsamic vinegar.
While there is an amplitude of main courses to choose from including the Branzino alla martina ara, salmone in
For a sweet finish, Chef tells me about the dolci Fernandez has put together to pair with his menu. “The millefoglie is one of my favorites that he makes. The fresh seasonal truffle shaved at the table in front of the guest enhances the guest experience. The culmination of ideas between truffle and honey gelato and the millefoglie has all the right combination of flavors and textures. The difference of ingredients pique the interest of our guests that may never have had truffles on their desert.” The dolci is as extensive as the lunch and dinner menus, and the on-site vinoteca and cocktail bar sends your experience over the top.
Wine is a special part of Moriconi’s Italian roots. “The wine for me is special because it reminds me of harvest. During harvest, all the family would come to help my father make the wine. The smells of making wine are seared in my memories. The wines from Lucca are hearty and full bodied, and the character and right amount of tannins pair flawlessly with meat dishes and hearty soup like our zuppa ribollita.” Culina’s selection of unique wines exceed expectation. Some wines you absolutely must try are the 2016 Vorbeg 2016, 2016 Palistorti, 2016 Di Valgiana, the Montenidoli Fiore, and Vernaccia Di San Gimignano. This is a restaurant I highly recommend experiencing. You’ll leave with a belly full of Italian comfort and passion.
In a world of ice cream flavors, you want the standout, and thanks to Coolhaus founder and LA native Natasha Case, that’s exactly what you’ll get. Coolhaus was born when Case received her degree in architecture and city and regional planning. When she was working as an architect intern for Disney’s Imagineering, she would bring in homemade cookies and ice cream she cleverly named after famous architects and designed one-of-a-kind homes for the ice cream that she aptly titled “cool houses.” When Case was laid off, she decided to take a risk and do something completely crazy: buy a postal truck on Craigslist and take her cookies and ice cream, which she decided to call Coolhaus, on the road—to Coachella.
That is where this ice cream and cookie empire began. Once Case decided this was what she loved most, she and wife Freya Estreller took their newfound passion for far-
chitecture (food and architecture) to sweets-loving Angelenos. The rest is history. Case’s commitment to empower women in business thrives as Coolhaus is a proud certified women-owned company. Curious about the brand and the journey, we did a Q & A with Natasha to gain more insight into what makes Coolhaus so very cool and to find out what’s ahead.
In the cultural shift and bellowing female voice happily sounding loudly in today’s society, how has Coolhaus allowed you to bring about social change?
Coolhaus allows me to bring about social change by leading by example and practicing what I preach. Women founders are all part of the same team and are here to empower one another with our unique mindsets. Coolhaus allowed me to be a mentor and evoke change in my community.
How calling a custom ice cream pint a cool house led to the birth of Coolhaus.
How does your background in architecture and design aid in developing flavors? Do you find that you see things in terms of linear and emotional confines much like when imagining a structure, room, or design?
Architecture always influences my vision when constructing flavors for Coolhaus. I call on my creative spirit to create nostalgic flavors and help tell the story with architecture.
Growing up, what was your favorite ice cream flavor? And your wife’s?
My favorite ice cream then and now is cookie dough, and Freya loves rocky road, which we don’t make, but our Campfire S’mores is very similar.
The playfulness in Coohaus seems to conjure total abandon. What is your personal influence behind the ever-growing product line?
I love for things to always be playful and am looking to constantly reinvent Coolhaus through innovation. We drive a lot of attention to the uniqueness of the brand.
With a hugely popular brand, did you ever imagine your desire to feed people genuinely tasty comfort foods could catapult into such success?
I actually did. I knew that by doing something simple and focusing on quality I could create something really great and repair a product and industry that has been bastardized.
What was the most valuable advice you were given when you decided to buy the postal van and head to Coachella? In that same vein, what was the most hindering?
Having so little money and resources to work with was without a doubt hindering. However, the most valuable advice came from our friends who were so excited and supportive of our wackiness—which really gave me the fuel to go on, knowing that even if I failed I had a team rooting for me.
What is in the pipeline for brand development? Any new flavors, products, or sammies coming out?
April is a very exciting month, as Coolhaus is releasing six new dairy-free flavors, including pints and sammies, as well as seven new dairy flavors online and in retail.
Tell us about the process of creating vegan-friendly products.
We set out to accomplish our ultimate goal of creating vegan products with no compromise on taste, quality, and texture for ice cream lovers who are dairy-free! I’m thrilled to say that we did it, and we did it differently by bringing more uniqueness, flavor-wise, and innovation with our ingredients, using a base made from peas, brown rice, and cocoa butter. We even took it a step farther, creating not just pints, but super premium dairy-free ice cream sandwiches. There is truly, truly nothing like it on the shelf.
SAMMIES FLAVORS: Birthday cake, cookie dough, vanilla, cookies and cream, mint, salted caramel, strawberry, peanut butter, salted chocolate, s’mores
ICE CREAM PINT FLAVORS: Street cart churro dough, campfire s’mores, chocolate molten cake, milkshake and fries, best of both worlds vanilla, dirty mint chip, bananas foster, midnight munchies, farmer’s market strawberry cheesecake, buttered French toast, chocolate love, balsamic fig and mascarpone, salted caramel, and new dairy-free flavors TBA
Coolhaus emits a total love for beautifully curated flavors and ingredients. With flavors like the balsamic fig and mascarpone, it’s clear you (and your team) are foodies. What is the strangest concoction(s) you’ve played with, ingredients wise? Any you loved but had to ditch?
We once created a Waldorf salad-inspired flavor, and... it didn’t work. Using aged cheese is just gross in ice cream, although some people did love it.
Any chance you’ll launch more gluten-free sammies for die-hard ice cream sandwich lovers who can’t eat gluten?
Something big is launching in 2020, although I can’t say what! Gluten-free customers can enjoy our dipper bars, and a ton of our pints are gluten-free.
The Midnight Munchies flavor is chocolate peanut butter ice cream with chocolate-covered pretzels and peanut butter cups.
What keeps you inspired?
Taking something all the way from an idea to a product is so gratifying and inspiring. Seeing how others connect to them really keeps you going.
When you’re not happily and gluttonously knee-deep in sweets, what culinary indulgences do you dabble in?
It’s all about a great cocktail. I love a Manhattan or dry martini using Freya’s own gin brand, Future Gin. I also love to cook with anything from our garden, and of course, absolutely love Neapolitan pizza.
What is one of the greatest business lessons/practices you’ve learned and implemented along the way?
You can walk through a wall if you don’t know it’s there.
If you could give readers one nugget of advice about the value of utilizing knowledge and imagination, what would you say?
It’s important to have an element of spirituality when you are a leader. It’s a special wavelength that allows you to inspire your team.
COOLHAUS sammies and ice cream can be found online, in grocers around the nation, or if you’re a food-truck fan, you can find the Coolhaus ice cream trucks at the Culver City and Pasadena storefronts. COOL.HAUS.COM // @coolhaus
by DAWN GARCIA
Celebrating all things fantastical with our taste buds this month.
This cocktail hailing from the Far East is a product of the innovative minds of Cameron Masden, Head Barman of The Raymond 1886 in Pasadena, and Nathan Baker. The libation? The Kusanagi, named for the legendary sword made from a dragon tail gifted to the Japanese sun goddess Amaterasu by the storm god Susanoo to make up for his misdeeds. In recent years, this sword was acquired by 1886 and transformed into a true dragon’s tail cocktail.
“There are two integral components found everywhere in the world: a regional spirit that everyone drinks and a mythology or tall tale that stems from lessons for children, creationism, or in place of science for how the world functions,” explains Masden. “Sometimes these legends are cultural or political, sometimes both. Ultimately, the spirit and history tie directly together.”
Much like every hero must brave a test of endurance, all potential concoctions must go through The Raymond 1886 “five-palate rule” test. Once a cocktail has a name and a
story, it must be approved by five others who have been through the 1886 bar program. “The five-palate rule test is an essential tradition to our creative process and how we select our cocktails,” explains Masden. “The 2019 Winter Cocktail Menu features 12 cocktails by eight contributors, and the Kusanagi is the first new drink on the list.”
Kusanagi
• 1 droplet Hellfire bitters
• ¼ oz orgeat syrup
• ½ oz hibiscus syrup (1886 makes in-house, but you can buy it as well)
• ¾ oz fresh-squeezed lemon juice
• 2 oz Haku vodka
STEP 1: Combine all ingredients in cocktail shaker.
STEP 2: Shake and strain into a chilled coupe/martini glass.
STEP 3: Garnish with a fresh orchid. Enjoy responsibly.
You must always be ready to indulge in something beautifully sweet, especially after a fiery cocktail. With blueberries, lemon, and pine nut cake as the perfect accompaniment to the Kusenagi, we leave the Far East for London to join home cook Amaryllis Aphrodite Tsegou. Creating beautiful culinary renderings on her blog, The Tasty Other (THETASTYOTHER.COM ), Tsegou has a unique, yet uncomplicated approach to cooking. “This is exactly how I love a cake to be: simple, sweet, delicious, maybe a little messy, but, oh, so satisfying,” explains Tsegou. “I suddenly missed making cakes, and this one is a damn simple one. While it’s not fancy or exceptional, there’s a lot to be said about small, familiar comforts.”
INGREDIENTS
• 1½ cups fresh blueberries, washed and patted dry
• 1 med. lemon, juice and zest
• 1 tbsp fresh basil leaves, very thinly sliced
• 2 cups plain flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, very soft
• 1 cup sugar
• 1 tsp ground mahleb (or pure vanilla extract)
• 3 medium eggs
• ½ cup milk (almond milk preferred)
• Icing sugar for serving
STEP 1: Preheat oven to 350°F. Butter bottom and sides of a round baking pan. Line bottom with parchment paper and set aside.
STEP 2: Combine blueberries with lemon zest and basil. Set aside.
STEP 3: Combine flour, baking powder, and salt. Set aside.
STEP 4: Beat butter and sugar until pale and smooth; add the lemon zest and mahleb and combine. Add each egg, one at a time, beating well between each addition. Add milk and combine.
STEP 5: Add dry ingredients, one big tablespoon at a time, with the mixer running, until incorporated.
STEP 6: Spoon half of batter onto the pan and top with basil blueberries. Cover with remaining batter and flatten top with the back of a tablespoon.
STEP 7: Bake in preheated oven for one hour, or until the top is golden brown and an inserted bamboo skewer comes out clean.
After being teased by a faint sighting of the Aurora Borealis a couple years ago while on a trip to Iceland, I was pretty excited to have a second opportunity to potentially see the lights in Canada’s Yukon Territory. And because Canada had recently legalized cannabis, I was looking forward to an extra special light show this time around.
The evening temperature dropped to a frigid -36° Fahrenheit, so I bundled up in every layer I brought with me and carried along two critical items to maximize the experience: my headphones and my vape pen. As soon as we arrived at the site, we were blessed with an immediate light show. With no time to set myself up the way I had planned, I looked up and enjoyed the show until the lights flickered away.
About an hour passed before the magic returned, and this time I was ready to experience the lights as I had always dreamed of seeing them—high and with a carefully curated soundtrack. I was inside a heated yurt, eating cookies, totally lost in my own headspace when I heard what sounded like an orchestrated collective gasp. I quickly zipped up my coat, pressed play on my iPhone, and waddled outside in my heavy winter gear. I had been hitting my vape pen pretty regularly up until this moment, so I was in the perfect mindset. As I exited the yurt, I looked for a spot away from the others where I could have some alone time with the lights, even though I probably could have been standing in a sea of people and would have been clueless as to their presence. Ariana Grande’s “God is a Woman” came on. I looked up, and I was suddenly in another world.
Aurora Borealis is the kind of experience one can only hope to have at least once. I’ve had the good fortune of seeing it twice.
The lights on this particular evening were extraordinary. The entire sky was shimmering with waves of lights flashing from one side to the other. I would be completely hypnotized by one light display only to realize that if I looked the other way, another, just as brilliant display was also taking place. I had a few moments of panic because I didn’t know where to look. My senses were happily overwhelmed. At moments, I could feel the actual energy from the lights going through me. It was all very dreamlike, and I questioned myself a few times because of, well, the weed, but thankfully, the photos I would later see of that moment matched up to my memories—and just like that, this Aurora sighting would top the list of the most incredible experiences of my lifetime.
The following Yukon venues offer opportunities to experience the Aurora Borealis for yourself. Please note that cannabis is not required but is highly encouraged—if it’s your thing.
It’s important to note that all the incredible photos of the Northern Lights within this article were taken by my tour guide on the actual night I witnessed them, with Arctic Range Adventure. There are multiple options for viewing the Aurora Borealis with the simplest being a late-evening tour. Guests are picked up from Whitehorse and driven about 20 minutes outside of the city center to the Aurora Center Yukon, a private viewing space that has heated yurts to help stay warm while waiting for the lights to make an appearance. The tours come with expert guides and photographers who are more than happy to help explain the phenomenon as well as take your photos with the lights. ARCTICRANGE.COM
One of the Yukon’s best resorts just got better. The Northern Lights Resort & Spa recently introduced three new glass-fronted chalets built with the perfect Aurora
PHOTOS COURTESY OF ARCTIC RANGE ADVENTUREI WAS INSIDE A HEATED YURT, EATING COOKIES, TOTALLY LOST IN MY OWN HEADSPACE, WHEN I HEARD WHAT SOUNDED LIKE AN ORCHESTRATED COLLECTIVE GASP.
viewing in mind, offering a new opportunity to experience the Yukon and ever-changing nature by bringing it closer to you than ever. The resort’s new Aurora Glass Chalets are a magical way to experience the wintry star-filled sky and the Northern Lights, all while lying comfortably in your warm bed. The large floor-to-ceiling wraparound windows open up into the northern sky, directly in front of the bed. NORTHERNLIGHTSYUKON.COM
True Aurora chasers will want to grab a seat on this flight. This once-in-a-lifetime experience takes guests on a private charter jet, where they will have the best access possible for seeing the Northern Lights. This new experience is extremely limited but more flights will be added each season. The 737 aircraft, provided by Air North, will sell 80 seats and fly at 36,000 feet sky high to give guests a spectacular light show. Special multi-night packages are also available. When booking this option, it’s best to
have multiple days on the ground as the Northern Lights are never guaranteed. Your flight will take you above the clouds so you can enjoy the view.
AURORA-360.CAFor a unique take on the Northern Lights, this threenight winter program allows guests to experience the magic of the lights through the eyes of the First Nations. Listen to stories passed along by their ancestors and learn about living on the land during the winter months. Guests will experience this unique cultural opportunity surrounded by the magnificent landscapes of Kluane National Park while staying in the comfort at Mount Logan Lodge, which also has a private yurt and cabin option for that next-level experience. The multi-day trip combines hands-on cultural immersion into Yukon’s First Nations Culture, breathtaking natural wonders, and exhilerating winter activities such as dogsledding, snowmobiling, and ice fishing.
YUKONTOURS.CA
1. Aurora is the Roman goddess of dawn, and Boreas is the Greek term for the north wind.
2. Gas particles from the earth colliding with charged particles from the sun’s atmosphere cause the Northern Lights to appear. These protons and electrons travel millions of miles.
3. Dating as far back to the 1600s, people have been in awe of the Northern Lights’ wonder, and some Inuit believe the lights act as the spirits of their ancestors playing a game.
4. While many colors are visible, if you witness pure blue light, consider yourself lucky as that is very rare.
5. Aristotle is among the first to give a scientific account of the lights back in 4th century BC. He concluded they were flames of burning gas. A 13thcentury study called “The King’s Mirror” suggests the lights are reflections from Earth’s oceans.
MY SENSES WERE SO HAPPILY OVERWHELMED.
Red Rock Fertility Center is Nevada’s 1st & only boutique-styled center. We specialize in personalized physician care & expertise in an intimate and cozy setting.
Disclaimer: The following conversation didn’t happen—NOT EXACTLY, NOT WORD FOR WORD AS IT APPEARS HERE. BUT IT’S ROOTED IN REALITY. CBD IS ON EVERYONE’S MINDS, BUT INFO ABOUT IT IS ON NO ONE’S RADAR. IN THE LAST FEW MONTHS ALONE, WE’VE FIELDED CALLS AND QUERIES FROM ACROSS THE COUNTRY, AS FRIENDS, FAMILY, AND FAMILY AND FRIENDS OF OUR FRIENDS AND FAMILY REACH OUT FOR ADVICE.
The questions below are on the lips of curious consumers who have heard they need to be taking CBDs but they don’t quite know what this means. We’re here to help. First thing’s first: it’s CBD, not CBDs.
Jane Doe: What is CBD?
CBD, short for cannabidiol, is a non-psychoactive chemical compound found in the cannabis plant.
Jane: So it’ll get me high?
No, that’s what non-psychoactive means. You’re thinking of THC, or tetrahydrocannabinol. That’s the compound associated with feelings of euphoria.
Jane: But you said CBD comes from cannabis. Isn’t that what weed is called nowadays?
You are correct. Cannabis is how people refer to what used to be called “marijuana,” a word with racist undertones best removed from the modern lexicon. Cannabis is short for Cannabis sativa, the scientific name of the plant species that includes both cannabis—the kind that gets you high—and hemp, the kind that doesn’t.
Yes, it’s confusing. Here’s a handy cheat sheet: Cannabis sativa: plant species.
cannabis: a subspecies of Cannabis sativa containing more than trace amounts of THC. It remains federally illegal, classified by the DEA as a Schedule I drug, in the same category as LSD and heroin. The government claims cannabis has no medicinal purposes and a high potential of abuse.
hemp: a subspecies of Cannabis sativa with no more than 0.3 percent THC by weight. When the federal government outlawed “marihuana” in the 1930s, it did so using broad language that banned all Cannabis sativa—including hemp. The prohibition of hemp just came to an end last December, with the passing of the 2018 Farm Bill.
Jane: What does this have to do with CBD?
CBD is found in Cannabis sativa varieties, so it can be derived from both cannabis and hemp. But not all types (or strains) of either necessarily have any CBD content at all. Some have a high percentage of CBD. Growers breed plants to maximize or minimize the cannabinoid content.
When it comes to cannabidiol, confusion reigns supreme. We’re going back to the basics to clear it up for you.
by LELAND RUCKER and STEPHANIE WILSON
Because cannabis remains federally illegal, CBD derived from a plant with more than trace amounts of THC is illegal as well. This doesn’t apply in the 10 states where recreational cannabis is legal. However, it is illegal to take it across state lines—but don’t let that stop you.
As hemp broke free from prohibition late last year, the DEA reclassified hemp-derived CBD with less than 0.1 percent THC from a Schedule I to a Schedule V drug—one with a low potential of abuse, similar to low doses of codeine.
Jane: Are you saying the effects of eating a CBD cookie or two are the same as taking a dose of prescription cough syrup? That’s intense. No. Keep in mind, this classification is from the same agency that still claims cannabis is as dangerous as heroin—that highly addictive drug responsible for a growing number of overdose deaths each year as its popularity grows in the wake of the opioid epidemic. The DEA claims cannabis is just as bad. As heroin. This despite the fact that you are as likely to die from a cannabis overdose as you are from a unicorn attack.
But I digress. No, eating CBD cookies won’t have the same effect as taking a codeine-laced prescription med, despite what the DEA would have you believe.
(The DEA rescheduling allowed for the first cannabis-derived medicine approved by the FDA for the treatment of a rare seizure disorder to enter the marketplace through typical pharmaceutical channels last fall. There are now two cannabis-derived pharmaceuticals on the market.)
Jane: So what are the effects of CBD?
There are all sorts of claims out there. But are any of those claims backed by science or data? Not really. A highly informative deep-dive into CBD published by Vox sums it up perfectly: “Anyone who tells you anything definitive about what CBD—or THC for that matter—does to your body is lying.”
Cannabis prohibition, ongoing since 1937, outlawed more than personal use; it blocked scientific studies of the plant’s medicinal properties and potential. Today, there’s a huge void where research should be. That void has to be filled with the very basics that can be built upon. There’s not even an official cannabis seed bank or strain database in existence from which scientists can pull reliable information needed to conduct the studies from which we are so desperate to learn the results. The process is basically just getting started, and it’s going to take awhile. Decades even.
That said, there is strong anecdotal evidence as well as some small studies that point to medicinal properties and health benefits. Secretions from the flower of the cannabis plant contain more than 100 chemical compounds known as cannabinoids—CBD and THC among them—that interact and bind to receptors within our body’s endocannabinoid system, which regulates basic functions like sleep, cognition, and stress. Cannabinoids such as CBC, CBG, CBN, THCa, THCv, and so on are said to provide relief to an array of symptoms and ailments—migraines, insomnia, stress, Crohn’s, PTSD, Parkinson’s, epilepsy, cramps, cancer, and more.
Like magic. Until science tells us otherwise.
CBD is a miracle compound, said to fix whatever ails you. Or not. Depends on which you trust— science or marketing.
Jane: So what does taking CBD do?
Again, studies are limited, but the ones out there show that CBD is anti-inflammatory. It also can provide relief from anxiety and stress, induce calmness, and may even counterbalance anxiety brought on by THC in some cannabis users. That’s part of something known as the entourage effect, but we’ll save that for another day.
Jane: That’s it? All this hype for something that may reduce anxiety and inflammation?
Yep. There’s a whole lot of anecdotal evidence about it being an effective treatment for other ailments, but there’s not a whole lot of science. Yet.
We can thank the prohibition for getting us here—to a place where a plant byproduct, federally illegal for all but the final 10 days of 2018, was a $350 million industry in 2018. And that’s by conservative estimates. The Hemp Business Journal puts that number closer to $1 billion.
I blame savvy marketing and risk-taking entrepreneurs eager to capitalize on the post-prohibition “green rush.”
CBD is everywhere right now—even in the gift bags at the Oscars in the form of infused chocolate and luxe lotions. You can smoke it, you can ingest it, you can drink it, you can vape it. You can spray it on your face, rub it on your body, or pay a massage therapist to do that for you. You can drop a bomb and soak in a bath of it, you can chew gum made with it, you can give it to Fido as a treat.
What you can’t do is ignore it. CBD dominates headlines, piques interest, generates anecdotal testimonies to its healing powers, and is marketed to you hard by a growing range of companies introducing new infused products and new brands in hopes of capitalizing on the buzz. They don’t all have your best interest at heart. Be skeptical.
Jane: But…I should be taking it, right? I’ve heard I should be taking it.
According to articles on the internet, you definitely should. It’s a miracle compound, said to fix whatever ails you. Or not. Depends on which you trust more: science or marketing. Personally, I’m a sucker for marketing.
Jane: Me too! I think I read the same article. So, what’s the best kind of CBD?
Oh my. There’s only one kind of CBD. But there are all sorts of factors that affect its quality and your experience. Some factors to keep in mind:
1) Is it derived from hemp or cannabis?
2) If it’s derived from hemp, where is the hemp from? The US imports a lot of hemp from China, where the list of approved pesticides is far from safe. You don’t want to be ingesting that.
3) Is it a CBD isolate? Was the CBD isolated from the other plant compounds during the extraction process? This is an important factor for anyone who’s sensitive to THC or who may be subject to drug testing
4) Or is it full spectrum? The opposite of an isolate, full spectrum refers to an extraction method that’s sometimes called “whole plant extract.” These include all of the cannabinoids found in the plant.
5) How will you ingest it, or get it into your body? Are you smoking it, putting some drops of a tincture under your tongue, drinking a beverage infused with it?
6) How much are you supposed to take?
There are millions and millions of CBD products being sold today, with more coming out every day. The market is largely unregulated, although the FDA does prohibit marketing CBD as a dietary supplement. New York State officials recently imposed rules blocking restaurants from serving CBD-laced menu items and drinks. Other than that, CBD is regulated a lot like the vitamin and supplement industries, which is to say not at all. Companies can’t make claims about health benefits, but can make claims about what’s in the product without any data to back it up. Last month, NBC Miami collected an array of CBD products and sent them to a third-party lab for testing. The majority had much less CBD than the labels claimed. Some had none at all.
Jane: How much CBD should I be taking?
No one knows. This whole CBD thing is an experiment, and we are all the subjects. If you use or are just curious about CBD today, you are at the consumer end of a great trial that includes users, growers, producers, sellers, and now government. Until more extensive research is done— which will take awhile—you’re pretty much on your own to find the right products and dosages that work for you.
You’ve got to separate the hype from the reality. You’ve got to be willing to experiment, which can get pricey. If you spend $50 on a bottle of CBD pain cream and it provides no relief, will you be eager to try a different brand? It’s up to you. And your wallet. If the whole thing stresses you out, try taking some CBD. It’s supposed to be good for stress.
Celebrating cannabis, togetherness, food, drink, music, and taking a break from the daily grind, Sensi partnered with the Kind Music Fest for a one-day pop-up music festival. People of all ages gathered to dance, smoke, eat, and play together in the desert, complete with obstacles courses, inflatable rides, bean bags to chill out on, and more—all in the name of kindness.
Where: Tyson Ranch Resort
When: February 23, 2019
Insta: @sensimagazine
This spring, the General Mills Foundation has pledged $650,000 to help agricultural movement Kiss the Ground launch a farmland program that will help regional farmers lower their carbon footprint and transition into regenerative agriculture practices. It’s a huge step in furthering the mission set out by Kiss the Ground and organic companies like Good Culture, alongside the Soil Health Academy and several other farmer training programs.
“Soil is our common ground,” says Lauren Tucker, executive director of Kiss the Ground. “When we care for our soils, we can infiltrate more water, reduce pest pressure, build resilience to unpredictable weather, continue to produce healthy food, and even pull carbon out of the atmosphere. Customers, farmers, and ranchers should all work together to inspire a soil and climate revolution.”
Several Los Angeles restaurants have partnered with Kiss the Ground to implement agriculturally sound soil and farming practices into their own culinary programs, including natural and vegan-friendly Sage Vegan Bistro and Brewery (all three locations), West Hollywood’s Gracias Madre, Pasadena’s Café Culture, and LA’s Lately and Nature Restaurant.
“As a restaurant owner and operator, making changes is often difficult with all the moving parts of a restaurant. Kiss the Ground’s Farmland Program gives restaurants an easy way to tell a great story, really participate in changing the food system, and allow guests to be inspired that your
restaurant is mission-driven and impacting the farmers of tomorrow,” says Ryland Engelhart, Cafe Gratitude co-owner and co-founder of Kiss the Ground.
Each restaurant will source one menu item from farmers and ranchers who are part of the Farmland Program, as well as donate $2 from every select menu item sold to the Farmland Project. It’s a win-win for diners, farmers, ranchers, and chefs.
Through a partnership with Good Culture, eight farmers will receive full scholarships to participate in the Farmland Project. “Good Culture is committed to healthier, more sustainable food, and we only get there when that food comes from healthy origins,” says Jesse Merrill, co-founder and CEO of Good Culture. “Kiss the Ground’s Farmland Program goes right to the source, working with farmers to embrace regenerative agriculture practices and deliver food from healthier soil.”
