Sensi Magazine Nevada - February 2021

STORIES THAT STICK

Excerpts from a new memoir

SPIRITS UP

Three delightful local cocktails

N E VA DA FEBRUARY 2021

MUSHROOMS IN THE BEDROOM Which fungi are considered aphrodesiacs?

SWEET RELEAF

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NEVADA SENSI MAGAZINE FEBRUARY 2021

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FEATURES

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32

Home Baked

The rollicking tale of Sticky Fingers Brownies, as told by the daughter of its founder

Mush Love

Fungus could fun up your Valentine’s Day.

DEPARTMENTS

9 EDITOR’S NOTE 18 THE LIFE Contributing to your health and happiness 10 THE BUZZ THAT’S THE SPIRIT Three News, tips, and tidbits to keep you in the loop FARM TO MARKET Outdoor retail therapy SPINNING WHEEL A new twist on a classic toy PRODUCT SPOTLIGHT

Infuse any beverage with ALT. PARTY ON How COVID-19 is changing catering LOCAL BUSINESS The Horse Trailer Hideout traveling bar SENSI PRESENTS The debut album from our new record label

unique cocktails to keep you warm HOROSCOPE What the stars hold for you

40 THE SCENE Hot happenings and hip

hangouts around town GROWING SPACES Expand your edible garden indoors.

INSPIRED VISION Artist Mira Lehr emerges from quarantine with brilliant work.

HIGH SOCIETY Recapping the unveiling of a new mural by a local artist

ON THE COVER

Psilocybin and other fungi may be aphrodesiacs—but we imagine you already guessed that.

PHOTO BY ALEXANDER_VOLKOV, ADOBE STOCK PHOTO EDITS BY RHEYA TANNER

48 THE END A glimpse at the newly renovated, century-old building, Bank Saloon

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EXECUTIVE

Ron Kolb Founder, CEO ron@sensimag.com Stephanie Wilson Co-Founder, Editor in Chief stephanie@sensimag.com Mike Mansbridge President mike@sensimag.com Fran Heitkamp Chief Operating Officer fran@sensimag.com Lou Ferris VP of Global Revenue lou@sensimag.com Chris Foltz Director of Global Reach chris@sensimag.com Amanda Patrizi Deputy Director of Global Reach amanda.patrizi@sensimag.com Jade Kolb Director of Project Management jade.kolb@sensimag.com Kristan Toth Head of People kristan.toth@sensimag.com EDITORIAL

Doug Schnitzspahn Executive Editor doug.schnitzspahn@sensimag.com Debbie Hall Managing Editor debbie.hall@sensimag.com Robyn Griggs Lawrence Editor at Large robyn.lawrence@sensimag.com Helen Olsson Copy Chief Melinda Myers, Mona Van Joseph Contributing Writers DESIGN/PRODUCTION

Jamie Ezra Mark Creative Director jamie@emagency.com Rheya Tanner Art Director Wendy Mak, Josh Clark Designers Neil Willis Production Director neil.willis@sensimag.com PUBLISHING

Abi Wright Market Director abi.wright@sensimag.com

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EDITOR’S NOTE

Magazine published monthly

by Sensi Media Group LLC.

© 2021 Sensi Media Group. All rights reserved.

While the month of

February is known for love,

FIND US ON SOCIAL MEDIA

FAC E B O O K Like Sensi Media Group to infuse your newsfeed with more of our great cannabis lifestyle content.

TWITTER Follow @sensimag for need-to-know news and views from Sensi headquarters.

I N S TAG R A M Pretty things, pretty places, pretty awesome people: find it all on @sensimagazine

food is certainly part of that emotion. Phrases such as “made with love,” “the secret ingredient is love,” and “love of food” really express how love and food are intertwined.

Food is more than nourishment for the body. It can become a social event, with menu planning, buying, cooking, eating, and cleanup. Weddings are celebrated with meals, and people come together at a celebration of life events over food.

The economic aspect extends beyond farms and related industries, as demonstrated with COVID-19 in 2020. Food manufacturing, distribution, and service (restaurants and bars) all took a big hit financially last year, even though everyone has to eat to survive. According to the United States Department of Agriculture, Americans’ food expenditures are 13 percent of household budgets. In 2019, agriculture and related industries employed 10.9 percent of the US population, with meat and poultry plants employing about one-third of food production employees.

Addiction is tied to food, including anorexia, bulimia, and compulsive overeating.

Celebrities such as singer Karen Carpenter and Instagram model Josi Maria died from complications of anorexia. My 600-lb. Life on the TLC network showcases the success stories of the morbidly obese but acknowledges at the start of each episode that, for the morbidly obese, the chances of long-term success—for attaining a body weight proportioned to height—is less than five percent. Some of the program participants are unable to make a change to their eating habits, and others have passed away.

But food can bring joy. People love dining out, as witnessed by a surge in popularity with certain restaurants (until there is another lockdown or pause, of course). Chefs have become superstars, and many continue to shine despite new obstacles. Restaurants are still opening, and customers still want to try the latest in cuisine. It is a strange time, but in my opinion, eating out will eventually return with a vengeance.

Food—we love it, need it, and our economy is dependent on it.

Sensi magazine embraces food and its many facets. Thank you for reading, and we look forward to continuing our relationship with you, our readers.

Food is more than nourishment for the body.

We love it, need it, and our economy is dependent on it.

Yours in the new normal,

Debbie Hall debbie.hall@sensimag.com

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Farm to Market Even in the desert, people still love to purchase fresh produce and other artisan foods.

Farmer Adam J. Thomas, who grows almonds and produce on his farm in Arizona, planned to sell his harvest at a Las Vegas farmers market when a business opportunity came up in 2020. The owner of the 10

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Fresh Farmers & Artisan Market—where Thomas sold his food—wanted to sell, and Thomas decided to purchase it.

He now works with more than 30 local vendors and artisans who use the farmers market as a platform to showcase their products. Booths include vegan food kitchens, crafts, farm-fresh

produce, pet supplies, wellness goods, jewelry, and other products.

Thomas operates two market locations, creating a festive environment with live music and a free kids’ activity area.

“People desire farmfresh produce grown organically,” Thomas says. “There is such a difference in taste, and

it’s filled with good nutrients.”

The market at Tivoli Village (400 S. Rampart Blvd.) is open from 3 to 8 p.m. on Fridays, 10 a.m. to 3 p.m. on Saturdays and Sansone Park Place (9480 S. Eastern Ave.) is open from 8:30 a.m. to 2 p.m. on Sundays.

Fresh52 Farmers & Artisan Market fresh52.com

PHOTOS BY EDISON GRAFF

Enjoy retail therapy held outdoors.

CONTRIBUTOR

Debbie Hall

BY THE NUMBERS

25 POINTS

PRODUCT SPOTLIGHT

Spinning Wheel

PHOTOS (FROM LEFT) COURTESY OF SCHULTE / ADVANCED LIQUID TECHNOLOGY

A classic child’s toy relieves stress while engaging the mind.

People fidget. The newest addition to the market is the Schulte, a go-to fidget gadget that relieves stress, engages the mind away from devices or laptops, and can even turn into a competition. Bruce Charles Designs has reinvented the spinning top on a smooth surface as a work of art using quality craftsmanship and materials. The tops are metal works of art made with solid metal spinners with a silicon nitride ceramic bearing. The Schulte spins on a concave glass surface built into an elegant teak wood base. The top spins for 10 minutes, for quieting the mind while engaged in a hypnotic stare. For those Type-A personalities, challenge each other to see who can outspin the other. $30 and up / brucecharlesdesigns.com

“YOU DON’T NEED A SILVER FORK TO EAT GOOD FOOD.”

The number of points LeBron James scored in his very first NBA game

18 LINES Amount of dialogue delivered by Princess Aurora in Sleeping Beauty, making her the least verbose Disney princess on record

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PRESIDENTS Number of POTUSes who’ve been elected to two terms

18K SPECIES Number of plants and animals discovered each year

—Paul Prudhomme, chef

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THE BUZZ

BILITIES

BY STEPHANIE WILSON, EDITOR IN CHIEF

1 AIR TIME Don’t let the “aqua” in the name of the 11th astrological sign in the zodiac fool you—Aquarius is a visionary air sign represented by the water bearer. The 10th largest constellation in the zodiac, Aquarius is also one of the oldest, first documented in the second century by a Greek astrologer.

2 FOUNTAIN OF YOUTH Greek mythology links the constellation Aquarius with Ganymede, who, as the story goes, was the hottest dude like ever—so hot that Zeus, the god of thunder himself, just had to have him. The details vary depending on which ancient text you’re reading, but basically Zeus abducted Gany and brought him to Mount Olympus to serve as a cup-bearer and quench his thirst.

(The original thirst trap?) Ganymede was rewarded with eternal youth, which explains why I, an Aquarius, don’t look a day over 39 when by the end of this month I will be 28 days over it.

3 THE AGE OF AQUARIUS But who cares? Age is just a number.

Lying about your age just perpetuates the idea that whatever age you are is somehow bad, that by being that age you are worse than you were before. The Aquarian in me finds this to be bullshit. Don’t buy into the labels, don’t let anyone put you in a box, just be yourself …

PHOTO BY HOLLIE CARDINAL PHOTOGRAPHY

4 THIS END UP Oops, I got distracted. That happens to Aquarians.

We’re a bit all over the place because we’re interested in everything. But we don’t like to label ourselves as out-of-the-box thinkers, because we despise labels, we question assumptions, and we do not like being told what to do. Besides, we didn’t see the box anyway; we were lost in our thoughts, which are always flitting from one topic to another as we move through life with an aloof detachment that can come across as cold.

5 LET THE SUN SHINE IN We are cold; we’ve always been cold.

We came into this world in the middle of the winter when the planet couldn’t be farther from the sun. We’ve been chasing that sun ever since. It’s fun; you should come with.

6 DON’T CHA HEAR ME CALLIN’ TO YA? Think of your most free-spirited, eccentric friend—the person you call when you’re in the mood for an adventure but avoid when you’ve gotta be up early the next day: they’re probably an Aquarius. You should call and wish them a happy birthday.

PARTIES LIVE ON With new protocols in place, catering has become a more intimate affair.

People are still getting married, celebrating holidays (think Super Bowl and Valentine’s Day), and getting together—even with social distancing and safety protocols. Despite the past year’s challenges, Diamond Events, a full-service catering and event planning company, still serves Southern Nevada after 20 years.

Before COVID-19, Diamond Events planned and catered events with up to 1,000 people attending.

Now attendance is 25 to 50 people maximum.

Along with its services, Diamond Events is now creating and delivering meals to seniors (age 60 and older) through a nonprofit. Chef Maurice estimates the company delivers about 2,000 meals per week.

Chef Maurice says that both healthy and comfort foods are trending now. The main change is either serving individually packaged food or having his staff dish up the food so everyone can remain distanced and follow safety standards. He also emphasizes “COVID-19 does not spread through food, but personal contact.”

While he hesitates to call it a definitive trend in cocktails, Chef Maurice witnessed a growing demand for sweeter drinks such as the Tequila Sunrise and the resurgence of the B-52 (coffee liqueur, Irish cream, and Grand Marnier).

Diamond Events offers everything from menu and event planning to coordination, consultation, liquor license, bartending and venues, and cleanup.

Diamond Events / diamondevents.com

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THE BUZZ

VOX POPULI

Question: How has food changed for you this year?

ELISHA HARRIS

JAKE CONLEE

ROBERT LOMELI

JEANNE BAVARO

CLAUDIO PUGGIONI

Executive Director for TheatreWorks of Northern Nevada Reno

Vehicle Exchange Manager Las Vegas

Executive Chef, Mariposa Cocina & Cocktails Las Vegas

Producer, Director, Talent Management Las Vegas

Entrepreneur Las Vegas

___________________

___________________

This year, food became more personal. It’s about sharing something special with the people we care about.

Cooking is about taking care of each other.

A foodie since owning my own restaurant at 23, my attraction and desire plus the time invested in food is beyond any relationship I’ve had.

___________________

Veganism was difficult the past year, so I became more adventurous by trying new foods and recipes to expand my palate.

___________________

I have come to appreciate my local eateries and the support local movement. We have so many great eateries in Las Vegas that are locally owned.

LOCAL BUSINESS

PHOTO BY HOLLIE CARDINAL PHOTOGRAPHY

HOIST ONE UP

A cowboy country chic bar comes to Las Vegas.

While some might envision the Rat Pack when thinking of Las Vegas, in many ways Vegas is also a cowboy town celebrating its Wild West history. The Horse Trailer Hideout, an industrial country-chic horse trailer bar, has ridden into town and staked its territory— Southern Nevada.

Owned and operated by Marrisa and Dane Pretkus since 2018, Horse Trailer Hideout features a unique bar experience delivering craft cocktails, notable wines, and beers influenced by local ingredients.

___________________

I discovered intermittent fasting, and it has really improved my health and appearance.

I also eat much healthier so I have a different relationship with food.

Both Marrisa and Dane had worked in the food and beverage industries for years and were working in off-Strip properties when they honeymooned in Hawaii. After eating at a family-owned fish taco food truck where the fish was caught daily, the couple was intrigued by the concept of a family-owned and operated business.

“The experience I saw, being their own bosses and still making a living, was very endearing to us,” says Marrisa. “We really wanted to change our lifestyle, especially with me working 80 hours a week.”

Dane worked up concepts, and they took the plunge with two fully operational trailers (with more planned, as well as two bar tricycles and two popout bars). They offer bartending services, a fully catered bar (alcohol, water infusions, and nonalcoholic), and original specialty cocktails. Ingredients are made in-house like the infused simple syrup and locally sourced, such as garnish and ice tea mixes.

In addition to helping the local community, Horse Trailer Hideout is also a sustainable company. All of the products are fully compostable down to the hay straws. However, it should be mentioned that the Horse Trailer Hideout is not pulled by any horses but is motorized.

Even with COVID-19, the couple decided to expand by renovating a 2,000-square-foot industrial warehouse in the Arts District. Their brick-and-mortar will be neighbors with Able Baker Brewing.

“We will be pulling our horse trailer bars inside the industrial warehouse to create a western-themed speakeasy bar with a constantly changing venue space,” Dane says. “We will be inviting local food trucks and entrepreneurs to create something different every night of the week.”

Horse Trailer Hideout / horsetrailerhideout.com

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THE BUZZ

David Starfire

SWEET RELEAF

PHOTO COURTESY DAVID STARFIRE

The first compilation album from Sensi’s new record label drops with a mission to bring justice to those incarcerated for cannabis offenses.

Sensi has always been more than just a magazine—it’s a concept and a community. And now it’s a record label, Sensi Presents. The initial offering will not just provide the soundtrack for everything from cooking at home to Zoom dance parties to ski trips, it will make a difference. Fifty percent of the proceeds for the sale of the first album, Sensi Releaf ($22, available through April at sensimag.com/presents), will go to the Last Prisoner Project (lastprisonerproject.org), a nonprofit working to reform cannabis criminal justice and fight inequity when it comes to those serving time for activities that are no longer crimes. A version of the album to be released in April will include commentary from Last Prisoner Project’s Andrew and Steve DeAngelo.

“The main goal of Last Prisoner Project in 2021 is to build on the momentum of 2020,” Andrew DeAngelo

says. “We want to get more cannabis prisoners out and home. We want their records expunged. We want them re-entered into society with good paying jobs, housing, health care, etc.” Andrew is hopeful that new leadership in DC will work with the nonprofit toward that end. “LPP and many others in the cannabis social justice movement are hopeful of partnering with the Biden administration. It remains to be seen if that partnership meets our expectations, but there is optimism right now.”

All the artists on Sensi Releaf are on board with the cause. “I think the Last Prisoner Project is an amazing organization. I’m a firm believer in social justice, and I think it’s wrong to incarcerate people for drug crimes,” says California-based multi-instrumentalist and producer David Starfire, who remixed Dub FX’s track “Fire Every

Day” for this project. “I hope that with this album project that there is more awareness about this issue.”

Releaf will deliver positive vibes as soon as you press play. A wide range of cuts—from Tubby Love and Amber Lily (with Trevor Hall) channeling classic reggae beats in “Chant Up Zion” to transpersonal psychologist AshEL SeaAll SeaSunz dropping mindful funk on “Lady Justice”—keep this compilation moving.

“Sensi Releaf raises money for the cause, and that money goes to get people out of prison,” Andrew says.

“That’s the transactional benefit. The music itself also has many beneficial messages regarding justice that are done in a way that inspires and rejuvenates the soul. It’s a great album to play in the background while working.

It’s also a spectacular cannabis session album for after work.”

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GET YOURS

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Decadent Deliciousness Grab a shaker and enjoy our curated collection of uniquely flavored cocktails.

TEXT DEBBIE HALL

Fuzzy Blue Balls (Left) Recipe from Old Man Liver / Servings: 1

PHOTOS COURTESY OF OLD MAN LIVER

INGREDIENTS

¼ cup fresh or frozen blueberries 1½ ounces Real Peach Puree (or use pureed frozen peaches and sweeten with sugar or simple syrup) 1⁄8 lemon wedge Crushed ice 1½ ounces Old Man Liver American Whiskey Club soda Ground cinnamon Cinnamon stick, rosemary sprig, and whole blueberries for garnish

INSTRUCTIONS

• In a small rocks glass, muddle the blueberries.

• Add peach puree and a squeeze of lemon.

Add ice.

• Pour in whiskey and stir. Add enough club soda to fill the glass.

• Sprinkle a light dusting of ground cinnamon. Garnish with a cinnamon stick, rosemary sprig, and whole blueberries.

Most would agree that the past year was fi lled with challenges. Now is the time to let loose and indulge in the wild side of cocktails. Whether choosing to indulge in rowdy spirits, sweet drinks, bawdy flavors, or comforting tastes, this is the perfect time to craft libations at home for some downto-earth fun.

The unrefined man of music, Old Man Liver has debuted the first pandemic-born 90 proof American whiskey—Old Man Liver American Whiskey.

The refined spirit, from the unapologetically offensive brand, offers 10 more proof than other spirits. It combines the oak flavor of fine bourbon with the smoky char of grilled meat and the peppery kick of hot sauce (“like all great sex,” reads the back label). To fully appreciate the flavors, Old Man

Liver suggests drinking the spirit straight up or on the rocks.

The brand’s origin story goes something like this: One night, Old Man Liver and his old lady were drinking on Fremont Street in the neon-lit area of downtown Las Vegas. He proclaimed his love for good-old American whiskey and lamented how the drink in his hand wasn’t strong or flavorful. His old lady pushed Old Man Liver to develop his own whiskey.

After almost a year of overindulgence and trial and error to achieve the perfect flavor, the dream has become a reality.

In addition to top-shelf American whiskey at bottomshelf pricing, Old Man Liver’s creations include original music and a book he authored called What My Dad Taught Me: The World’s #1 Most Offensive Writer.

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THE LIFE

Since January was the month for resolutions and February 22 is National Margarita Day, Nacho Daddy has created a tasty margarita with fewer calories.

Nacho Daddy is a modern Mexican restaurant that’s been filling shot glasses in Las Vegas for over a decade.

Pair house-made specialty drinks with the restaurant’s insane gourmet nachos smothered in queso and salsa made fresh daily. For those feeling brave, try the famous Scorpion Shot (#gotstung), as seen on Animal Planet’s Tanked and the Food Network.

Nachos Daddy / Various Locations / nachodaddy.com

Skinny Margarita Recipe from Nacho Daddy / Servings: 1 ING REDIENTS

1½ ounces silver tequila 1½ ounces agave nectar 2 ounces lime juice (4 to 5 limes per margarita, cut in

half and squeezed) 1 ounce soda water Lime wedge for garnish Salt for rim

INSTRUCTIONS

PHOTOS (FROM TOP) COURTESY OF NACHO DADDY / SICKIES GARAGE BURGERS & BREWS

Combine tequila, agave nectar, and fresh lime juice in a mixing glass with ice. Shake and pour into goblet glass rimmed with salt. Add fresh ice and top with soda water. Garnish.

Sickies Garage Burgers & Brews, the garage-themed restaurant and bar inside Town Square, serves 50 brews along with specialty drinks, 50 types of burgers, 25 different wings recipes, and shareable apps to pair with beverages.

Sickies Garage Burgers & Brews / Town Square / 6605 S. Las Vegas Blvd. / sickiesburgers.com

Orange Sunset Recipe from Sickies Garage Burgers & Brews / Servings: 1 INGREDIENTS

2 ounces Svedka clementine vodka 4 ounces Red Bull Orange Edition

1 ounce cranberry juice Orange slice Cherry

INSTRUCTIONS

Combine all ingredients in a rocks glass filled with ice.

Garnish with an orange slice and a cherry.

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THE LIFE

ABOUT THE AUTHOR

Mona Van Joseph is a professionally licensed intuitive reader in Las Vegas since 2002.

Author, radio host, and columnist, she created the Dice Wisdom app and is available for phone and in-person sessions. mona.vegas

HOROSCOPE

FEBRUARY HOROSCOPE What do the stars hold for you?

TEXT MONA VAN JOSEPH

JAN. 20–FEB. 18

AQUARIUS

life. This will be the month where karma will reward you from all directions. Just be grateful; you’ve earned these marvelous gifts from the universe.

While you know you’ve worked diligently in the last two years, the reward and accolades are still a little bit of a surprise. There is an amazing offer coming to you APR. 20–MAY 20 in the next three months, TAURUS and it will be tempting.

Forces are conspiring for you to pay attention to yourself FEB. 19–MAR. 20 and make sure you nurture PISCES your emotions, body, and viYou are no longer tolerant of tality. An opportunity presentserving other people just be- ed at the end of the month is cause you’re “nice.” Recent worth your consideration. news is compelling you to pay attention to your emoMAY 21–JUNE 20 tional and physical health.

GEMINI Don’t sacrifice your well-be- If you would just sit still ing just to take care of some- long enough to tap into your one else’s lack of planning. creative abilities, the solution to a work issue will MAR. 21–APR. 19 present itself. Ask your highARIES er self for help. The best People have reincarnated to solution will allow you to be your co-creators in this follow your heart.

JUNE 21–JULY 22

CANCER

Avoid going down the rabbit hole and jumping to the worse possible conclusion.

There is help from all the people you’ve helped in the past. Your intuition is trying to nudge you toward a better set of circumstances.

JULY 23–AUG. 22

LEO

Acting on your ideas in the first seven days of the month will connect you with someone of like mind and energy. He or she could be a past work associate, and the reconnection may offer you a job or a worthwhile project.

AUG. 23–SEPT. 22

VIRGO

Your “old life” has proven not to be as beneficial or enjoyable. You’ve had an eye-open-

AQUARIUS, THERE IS AN AMAZING OFFER COMING TO YOU IN THE NEXT THREE MONTHS, AND IT WILL BE TEMPTING.

ing event in recent weeks. has forgotten it). Act as though What you did last month has you are already a success. aided your renewed vision.

Freedom from limits and pain NOV. 22–DEC. 21 is in your vibration.

SAGITTARIUS One of the things you do really SEPT. 23–OCT. 22 well is looking for the best in all LIBRA the people around you. Publicly There’s super powerful vali- present the other things you do dation that the path you’ve well—cooking, sports, leaderchosen over the last two ship, innovation, connection, years will bring you the de- skill, and creativity. sired outcome. Your unique skill set will get the atten- DEC. 22–JAN. 19 tion it deserves.

CAPRICORN You’ve been expecting a disOCT. 23–NOV. 21 ruption for the last several SCORPIO months. It may be your spirYou’re a star—no excuses, no it doesn’t want to be manipprocrastination, and no doubts. ulated into an uncomfortJump into the spotlight and let able situation. Your peace of the pain from the past be for- mind is more important, and gotten (because everyone else you initiate change.

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Alia Volz grew up embedded deep in cannabis culture.

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H ME BAKED In the 1970s, a free-spirited woman whipped up and hand-delivered marijuana-laced brownies to hippies, artists, and activists in the Bay Area. Her daughter shares her story.

INTRODUCTION TRACY ROSS, BOOK EXCERPT ALIA VOLZ

PHOTO BY DENNIS HEARNE

A

lia Volz grew up in San Francisco, the daughter of the cannabis connoisseur who founded Sticky Fingers Brownies. The company baked and distributed thousands of marijuana brownies per month and helped provide medical marijuana to AIDS patients in San Francisco. In her new memoir, Home Baked: My Mom, Marijuana, and the Stoning of San Francisco (Houghton Mifflin Harcourt, 2020), Volz gives a raucous account of women pioneering the cannabis industry and of a family at home on society’s fringe. What follows are excerpts from Home Baked: *** My mom, Meridy, was a cannabusiness pioneer, the driving force

behind San Francisco’s first high-volume edibles business. For more than 20 years—from the frothy 1970s through the AIDS crisis and the dawn of medical marijuana—Sticky Fingers Brownies produced up to 10,000 potent magic brownies per month in an underground bakery, long before it could be done legally.

I grew up embedded in deep cannabis culture. Of all the stereotypes I’ve encountered, the one that bothers me the most is the notion that cannabusiness is a man’s world in which women are now beginning to claim space. At least here in northern California, the frontier has been female.

ing brownies was a casual way for my mom and her friends to make extra money. That quickly changed.

The timing coincided with a breakthrough in the weed world. A new variety of pot was hitting the streets and sending shock waves throughout the country: California-grown sinsemilla. That summer, an executive editor at High Times dubbed it “superweed” and called its farmers “supergrowers.”

Decades later, seedy weed has gone the way of VHS tapes; only people of a certain age will remember the tedium of deseeding compressed bricks of cannabis by hand—or how mediocre the buzz could be. Up to that point, the *** Sticky Fingers bakers had been Sticky Fingers started in 1976, a cooking with bricks of dusty Mexyear before I was born. At first, sell- ican gold bud. Meanwhile, one of F E B R UA RY 2021

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®

®

my mom’s partners, Donald, had a friend up in Humboldt who was growing tall, regal sinsemilla on a hidden sunbathed hillside. The flower was gooey, pert, and garnished with crystals. Like Christmas trees for psychedelic dollhouses.

So, my mom and her partners squeezed into the cab of a beater pickup and headed north across the Golden Gate Bridge in search of fresh magic. Urban civilization gave way to gnarled oaks and butterflies.

Clumps of sycamores wearing slowburn autumnal colors stood in toasted brown fields dotted with cows.

KSAN fuzzed out, sticking them with two Christian stations and one playing country and western. After four hours in the truck, they blew across the Humboldt County line.

At Garberville, a one-horse town with a population of around 800, a funky motel, and a redneck bar called the Branding Iron Saloon, they exited the highway onto an intricate maze of dirt roads. The collapse of the logging industry had flooded the market with large tracts of unwanted land, where rough, swooping hills discouraged people from living in close proximity. Between fragrant redwood groves and slick madrones with blood-colored skin curling away from the lime-green flesh underneath, there were ugly stretches of clear-cut land, scarred and eroded, barren but for stumps and weeds.

Donald’s friend was a burly mountain lesbian who went by Mumser (a nickname taken from the Yiddish word for “bastard”).

She worked with a partner, whom I’ll call “Betty,” in the secretive Garberville woods—part of a community of women growers.

Betty came from tending their crop to meet with the Sticky

Fingers crew topless—wearing nothing but dirty jeans and muck books—and my mom was in awe.

“They just completely owned the running-around-topless-with-saggy-boobs-and-pooping-in-an-outhouse thing,” she says, looking back. She had never met women so unconcerned with how society might judge them. My mom, who always struggled with her body image, thought they were fabulous: Amazons of Humboldt. *** “It was all for fun,” Mumser says now, reflecting on the early days.

“We didn’t come up here to grow.

We didn’t! We just wanted to be in the country.”

She and Betty had left San Francisco for the woods in about 1972, enamored with the notion of living on the fat of the earth. Donald helped Mumser build her cabin using homesteading catalogs and how-to manuals. The result was rickety, full of chinks and corners that didn’t quite meet.

This was during a rare moment in US history when the pace of urban migration slowed to a crawl. The once-flourishing Humboldt lumber industry was dying out from over-logging, and land was cheap.

Back-to-the-landers erected cabins and outhouses, planted sustenance gardens, raised goats and chickens, and set about living rustically. But while you’re planting tomatoes—and buying weed from someone else— you might as well plant your own weed. Then, while you’re planting your own weed, you might as well plant extra to sell. Perhaps you’ll want to upgrade from an outhouse to a flushing toilet. And how are you going to pay for a septic tank on or-

ganic tomatoes and welfare checks? Volz with her mother, Back then, sinsemilla techniques Meridy. were new to California. One had to kill the male cannabis plants before they could pollinate the females, so that the females would ooze gooey psychoactive resin instead of producing seeds. But the differences between male and female plants are subtle and apparent only at certain stages. And you couldn’t take your questions to Google.

Friends taught one another.

The 1976 publication of Sinsemilla: Marijuana Flowers by Jim Richardson and Arik Woods was a turning point. It’s a handsome coffee-table book with more space dedicated to photographs than words. The sparse writing makes an impact. Part practical manual, part pot porn, it gives step-by-step instructions that one doesn’t have to be a horticulturist to understand.

And the language is so suggestive that it’s tempting to read it aloud in a phone-sex voice: “The virgin blossoms swell with sexual energy eager for consummation. But the breeze brings no pollen and the rhythm continues to intensify.... As F E B R UA RY 2021

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Q: Which U.S. President Asked Congress To Decriminalize Cannabis?

A: Jimmy Carter

Within ďŹ rst six months of taking oďŹƒce, President Jimmy Carter was candid about cannabis. During a 1977 address to Congress, he asked they abolish federal penalties for possession. If we know this much about cannabis, imagine what we know to Lift Your Business.

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the last pistils come into the tips, the clusters turn pure white. The pods swell and the resinous coating thickens. The true sweetness of the flowers comes forth and becomes so strong it is almost too much to bear.”

Macrophotography shot with the same erotic sensibility accompanies the writing. Seed pods shaped like vulvas, pistils that look like erect penises. It’s over the top but also useful. Woods’s sensual photos taught new growers to identify the sex organs at various stages—when to kill males, when to wait, and when to harvest mature females. This book passed from hippie to hippie in the California backwoods. It made the delicate art of farming sinsemilla appear accessible, even fun.

In reality, it was hard labor.

Mumser and Betty built a hilltop water tank and ran lines to their patch, then lugged soil and fertilizer into the woods in 50-pound sacks. Rabbits, deer, caterpillars, molds, fungi, and human thieves posed constant threats. In late summer, when the females produced psychoactive resin, every day of sunshine made the product stronger. But an early frost could ruin everything. Timing was crucial. Once harvested, the plants hung to dry on hooks in the cabins, where the growers watched obsessively for signs of mildew. At any stage, local police or federal drug enforcement could seize everything—including their freedom at a time when growing a single plant was a felony.

By the time Sticky Fingers came around, they had it down. Their farm was small but mighty, and their homegrown packed a punch.

All these years later, the aroma of our home bakery remains sharp in my mind. It was round and earthy: notes of crushed ponderosa pine needles, dusty manzanita, moss from the lazy Eel River, and backroad dirt.

In the ’70s, Meridy Volz was a cannabusiness pioneer.

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My mom and her crew crammed garbage bags of shake into ... the pickup and drove slowly, carefully home, crossing the Golden Gate with a profound sense of relief. *** As impressed as my mom was with the flower from Mumser’s farm, she was looking for something else. Their bud was too expensive—and too strong—to use in high-volume baking. Through experimenting, Sticky Fingers had discovered they could use sinsemilla “shake”—the leafy detritus left over from trimming—and still come out with brownies that were more potent than anything made with the bricks of Mexican gold they’d been buying.

This benefitted everyone. The shake left over after trimming was a liability to the growers. Though it lacked street value, it would count the same as expensive bud in a bust.

In the eyes of the law, a pound was a pound. The Garberville women had been mulching or burning

their shake to get rid of it. They sold it to Sticky Fingers for just $50 a pound—one sixth of what they paid for Mexican gold. This increased the bakery’s profit exponentially while also helping the growers.

My mom and her crew crammed garbage bags of shake into an antique icebox in the back of the pickup and drove slowly, carefully home, crossing the Golden Gate with a profound sense of relief.

The new extra-potent sinsemilla brownies caused a sensation in San Francisco, and the rest is history. *** Between 1976 and 1998, Sticky Fingers Brownies went through several iterations, growing or shrinking with the demands of each era. In the mid-80s, when HIV/AIDS was rampant in San Francisco, Sticky

Fingers became part of the medical-marijuana underground, getting soothing cannabis into the bodies of those who needed it most. Through all its changes, Sticky Fingers remained a woman-run business with close ties to the wholesome outdoor growing communities of Humboldt and Mendocino counties, and the nature-worshipping gardeners who made their homes among the redwoods.

All these years later, the aroma of our home bakery remains sharp in my mind. In the days before hybridization brought us strains smelling of blueberry muffins and Girl Scout cookies, the odor was tied to the land. It was round and earthy: notes of crushed ponderosa pine needles, dusty manzanita, moss from the lazy Eel River, and backroad dirt.

The scent of Northern California.

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PHOTO BY KICHIGIN19, ADOBE STOCK

Fungus could fun up your Valentine’s Day. TEXT ROBYN GRIGGS LAWRENCE

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Fighting for freedom is Join the revolution at norml.org

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PHOTOS (FROM TOP) BY ANDERSPHOTO, ADOBE STOCK; KATOBONSAI, ADOBE STOCK

n the South Pacific, legend tells of women writhing in sexual ecstasy after eating mushrooms they found growing wild in the forest. Normans fed grooms a dish made from a pound of mushrooms to prepare them for their wedding night, and Mataco Indians in Chiapas, Mexico, rubbed the red underside of bracket fungus on their faces to boost their sex appeal.

In the Middle Ages, the Catholic Church banned highly sought-after cardoncello mushrooms for the unforgiveable sin of making parishioners horny.

When it comes to sexy time, shrooms have a history.

Flesh colored and globular, they come by their reputation naturally. But not all the 14,000 species of mushrooms have the power of sexual persuasion. Only a handful have stood as aphrodisiac champions down through the centuries. Here’s a rundown of the naughty mushrooms and a little bit about how to eat them, something to chew on when planning your Valentine’s Day.

TRUFFLES Ancient Greeks believed truffles were created when lightning impregnated the earth with its seed, and they’ve been called the earth’s testicles. They have been legendary since ancient Rome, when Pliny offered six ways to prepare the delicacies in his compendium of aphrodisiacs. Napoleon was said to be a fan.

“Truffles. As soon as the word is spoken, it awakens lustful and erotic memories among the skirt-wearing sex and erotic and lustful memories among the beard-wearing sex,” European

gastronome Jean-Anthelme Brillat-Savarin wrote in 1825. “This honorable parallelism comes not only from the fact that this esteemed tuber is delicious, but also because it is still believed to bring about potency, the exercise of which brings sweet pleasure.”

Also known as white diamonds, truffles are one of the most coveted foods in the world, and their price tag—anywhere from $1,500 to $4,000 per pound—reflects that. Like caviar and fine champagne, they seduce by being elusive and expensive. A fungus that lives symbiotically with tree roots, truffles can be found in only a few places on earth. They emit a chemical called androstenol, which is nearly identical to a male pig sex hormone and also found in men’s underarm sweat (there’s no accounting for what turns us humans on). While we swoon for the smell of truffles after they’ve been harvested, human noses don’t have what it takes to find them underground. Pigs and dogs can be trained to root them out

for us, but that’s not cheap.

In Brillat-Savarin’s day, the upper classes showed off by stuffing hens with truffles.

That’s not the best way to enjoy them. To get the most out of truffles, serve them raw, grated or sliced with a truffle slicer (yes, there’s such a thing) over fresh pasta, sauces, soups, risotto, or scrambled eggs. You can also make truffle butter—use it to sauté mushrooms for a real treat—or truffle honey, which is amazing when drizzled over gorgonzola crostini or baked brie. (You can also buy truffle butter and truffle honey in gourmet stores or online.)

MAKE YOUR OWN

TRUFFLE HONEY INGREDIENTS

½ ounce fresh black or white truffles, cleaned 8 ounces raw organic honey INSTRUCTIONS

CORDYCEPS In India and China, Cordyceps sinensis has been used as an aphrodisiac for centuries. Also known as “Himalayan Viagra,” it’s a rare fungus that gets inside a ghost moth caterpillar burrowed in the soil for the winter, then slowly consumes and digests it from within. In the spring, the bright yellow, wormlike fungus blossoms

• Using a microplane grater, grate truffle into honey. Stir until well integrated.

• Replace lid and refrigerate for 48 hours. Keep in the refrigerator for up to two weeks.

Congregating Cordyceps The “caterpillar fungus” is said to be the world’s most valuable parasite.

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Good Shiitake These powerful mushrooms have antiviral, antibacterial, and antifungal properties.

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up and out of the ill-fated caterpillar’s head. Legend has it that Tibetan yak herders were the first to notice their yaks had more energy and vitality when they ate cordyceps, and now it’s being touted as an alternative to pharmaceuticals for combating sexual dysfunction. Eating powdered cordyceps supports blood flow and oxygen supply, and clinical studies have found it supports healthy blood circulation in the penis and increases sperm count and quality.

Wild cordyceps will run you $20,000 per pound and up, but you can buy much cheaper cultured Cordyceps militaris, which is vegan-grown on brown rice or soy (no caterpillars have to die). Eat them raw, cooked in food, or made into tea. They can be sautéed or stewed with meat if you’re a carnivore.

Cordyceps powder can be blended into coffee or chai or added to stirfries, soups, salads, or pasta.

PHOTOS (FROM LEFT) BY ALEXKICH, ADOBE STOCK; JAROSLAV MACHACEK, ADOBE STOCK

REISHI In Asia, reishi mushrooms have been known as the magic mushrooms of the bedroom for thousands of years. Reishi supports the kidney and urinary system, which is the seat of sexual power in traditional Chinese medicine. Great for the brain, emotional well-being, and the immune system, reishi can help the body become more resilient to stress—the No. 1 cock blocker—over time. If you’re considering this one to spice up your Valentine’s Day, be aware that reishi can also put you to sleep.

Reishi powder and dried reishi are readily available at health food stores and online. When buying reishi powder, look for organic brands that use hot-water extraction,

GREAT FOR THE BRAIN, EMOTIONAL WELL-BEING, AND THE IMMUNE SYSTEM, REISHI CAN HELP THE BODY BECOME MORE RESILIENT TO STRESS—THE NO.1 COCK BLOCKER— OVER TIME. which retains the most nutrients.

With a smoky, almost chocolaty flavor, reishi is great in smoothies, teas, and as a coffee alternative.

SHIITAKE Fleshy and juicy, shiitake mushrooms check all the aphrodisiac boxes. They’re full of zinc, which gets the blood flowing and boosts testosterone, and lentinan, which is believed to enhance erectile function. In a study of voles fed shiitake extract for three weeks, males with withering libido saw their sexual motivation restored

with 1.5 times more ejaculations.

Donko shiitake, which have white designs on their tops, are believed to pack the most punch.

You can find shiitakes at your local grocer. Slice the meaty cap and sauté it in olive oil or duck fat. Shiitake pair well with onions, garlic, and ginger. They’re great in stir-fries and soups (miso in particular).

PSILOCYBIN If you believe ethnobotanist Terence McKenna’s Stoned Ape theory of human evolution, the psilocybin mushroom’s aphrodisiac qualities were key to humans’ survival as a species. McKenna wrote that primitive humans’ experimentation with high doses of magic mushrooms increased male potency and opened up worlds of possibilities, like inventing languages and having group sex. “Everyone would get loaded around the campfire and hump in an enormous writhing heap,” McKenna is quoted as saying. These magic mushroom–fueled orgies led to genetic diversification, making humans more disease-resistant.

And with no way to trace who was whose daddy, communities formed to raise children—another leap for humankind.

That’s something to think about, though it’s admittedly a little academic for Valentine’s Day. Bottom line is that many people, including famous ethnobotanists, consider psilocybin an aphrodisiac even though it doesn’t in and of itself increase libido. It does open your mind and cause your brain to pump out the feel-good neurotransmitter serotonin. Your skin gets more sensitive, and touch feels more

MAKE YOUR OWN

VEGAN REISHI GOLDEN MILK

Servings: 2

INGREDIENTS

3 cups plant milk (almond, coconut, oat, cashew) 5 teaspoons maple syrup 1 teaspoon reishi powder 3 teaspoons ground turmeric ¼ teaspoon ground ginger 2 cinnamon sticks 1⁄8 teaspoon ground cardamom Ground pepper, to taste INSTRUCTIONS

• In a saucepan over low heat, whisk ingredients together until well combined. Pour into mugs and serve.

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Psilly Cider

PHOTO BY KICHIGIN19, ADOBE STOCK

Recipe by Kate Avruch / Servings: 2

pleasurable. With the right person or persons, magic mushrooms can spark intense, intimate conversation, mind-blowing orgasms, and cosmic-level cuddling.

Psilocybin mushrooms should be heated to at least 140 degrees Fahrenheit and preferably above 200 degrees Fahrenheit to release their nutrients, get rid of harmful pathogens and toxins, and soften the tissues to make them more digestible. You can eat them fresh, dried and ground, or made into tea. Pairing them with mint and lemon can help ward off any early nausea they might induce.

Legality varies, so find out what you need to know based on where you live if you’re considering a Valentine’s Day trip.

INGREDIENTS

• Loosely layer mushrooms into honey jar in pot of simmering water to warm gently. bottom of a clean half-gallon mason jar. Add the vinegar.

• Taste vinegar mixture and add Place a layer of parchment warmed honey, 1 tablespoon at paper between the metal a time, to taste. lid and the top of the jar so • Store in a glass jar in a cool, the acidic solution doesn’t dark place for up to 6 months. deteriorate the metal rim of the lid. Seal the jar, enclosing the EQUIPMENT N OT E S parchment paper underneath.

Coffee grinder, blender, or You can step up this infusion’s • Place the jar in a warm location knife potency by changing the ratio (but out of direct sunlight) and Two 32-ounce wide-mouth of mushrooms to liquid and allow the vinegar to infuse glass jars enjoy it as a solo shot or in a for a minimum of 7 days and smoothie or your favorite tea.

Wax or parchment paper a maximum of 4 weeks. Shake Avruch also suggests adding Fine mesh strainer the jar daily. other beneficial ingredients, Cheesecloth or coffee filters • Line strainer with cheesecloth including reishi mushrooms, or coffee filter, place over funFunnel garlic cloves, horseradish nel, and strain the liquid into root, grated ginger, rosemary, the second jar. Firmly squeeze INSTRUCTIONS cayenne pepper, citrus, out the mushrooms through oregano, sage, echinacea, • Make sure shrooms are thorthe cheesecloth or coffee filter. cinnamon, black peppercorns, oughly dry. Chop or grind them into small pieces or powder. or rose hips.

• If honey is cold, place the 3 grams dried psilocybin mushrooms 3 ounces unpasteurized apple cider vinegar, or enough to cover the mushrooms Raw honey, to taste (optional)

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LOREM IPSUM

Bus prempor dit quunto tem ipis alit aut exped quia cum eliciet audam renit, eaquat ute

Growing Spaces Expand your edible garden indoors.

TEXT MELINDA MYERS

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Homegrown flavor can be injected into homecooked meals, even for those who live in micro spaces. Just clear a countertop, shelf, or windowsill and get busy planting herbs, greens, and tomatoes to enjoy all year.

Need space for that indoor garden?

Are counters cluttered help brighten the room. with underutilized Expand growing options appliances? Clear the and ensure a bountiful space and add an unharvest by supplementing der-the-cabinet LED light natural daylight with garden like the Bamboo artificial lights.

Mini LED Grow Light Microgreens, which Garden. Herbs and greens are nutrient-packed can be harvested in the edibles, are ready to kitchen for easy access, harvest in as few as 10 and LED lights will also days. Plant the seeds, fol-

PHOTO COURTESY OF GARDENER’S SUPPLY COMPANY

lowing label directions, in high-quality potting soil or a seed-starter mix.

A shallow pot or recycled fast food container with drainage holes works well for microgreens.

Moisten the soil, and place the container in a warm location. Keep the seedlings damp and move them to a sunny window or under artificial lights as soon as sprouts peek through the top. When the second set of leaves appears, break out the scissors and start harvesting. Microgreens are delicious on salads, soups, and sandwiches, or as a healthy snack.

Herbs can be purchased as plants, or seeds can be planted in individual pots or a container large enough to hold several plants. Chives, basil, sage, parsley, and oregano are a few of the easier herbs to grow. Expand the palate with new flavors. As the herbs grow, harvest a few leaves or sprigs as needed for the homegrown flavor to add a new layer to home cooking or takeout.

Plant an indoor garden of spinach, leaf lettuce, baby leaf kale, arugula, and beet greens and boost the vitamins, minerals, and fiber in meals with these leafy greens.

A self-watering pot with a built-in overhead light like the Gardener’s Rev-

olution Light Garden Kit (gardeners.com) makes it easy to grow a variety of greens next to a desk, at the end of a counter, or any small open space.

Harvest greens regularly to keep the plants producing.

Tomato or pepper plants need a spot in front of a sunny window to grow. Compact tomato and pepper varieties require less space. Purchase plants when in season and use seeds when growing these vegetables out of season. Once the

plants start flowering, shake the stems for pollination, and eventually the fruit will appear.

Reduce mess and maintenance with self-watering containers with reservoirs that hold water moving into the soil through wicking systems. Plants are supplied with a constant store of water while extending the time between watering. The self-contained watering setup also minimizes the risk of water spilling onto the floor.

Start plans for an indoor edible garden by walking around the living area to identify potential spaces to grow herbs, greens, and vegetables. Match the room available and invest in plants and resources that fit gardening goals to ensure success.

Now start growing to enjoy the benefits of fresh, homegrown produce all year long in a convenient setting. This is one of the best ways to boost the flavor and nutritional value of meals.

A B O U T T H E AU T H O R

Melinda Myers has written more than 20 gardening books, including Small Space Gardening. She hosts The Great Courses How to Grow Anything DVD series and the Melinda’s Garden Moment TV and radio segments. Myers is a columnist and contributing editor for Birds & Blooms magazine. melindamyers.com

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THE SCENE ART

Navigating the Unknown A visionary artist inspires humanity through her work.

PHOTOS BY MICHAEL E. FRYD

TEXT DEBBIE HALL

Artist Mira Lehr confronted 2020 with new planetary visions beyond boundaries. She created a bold new series of work during the pandemic quarantine in celebration of her 60th anniversary as a co-founder of one of first co-ops for women artists in the US. During her six decades of making art, Lehr created a prodigious amount of work. Her latest series, Planetary Visions, was presented as a solo exhibition at Rosenbaum

Contemporary gallery (rosenbaumcontemporary. com) in Boca Raton, Florida. The gallery has also launched online initiatives to allow art lovers worldwide to experience artistic work across digital platforms.

Lehr’s exhibitions (solo and group) number more than 300. Major institutions have collected her work across the US, including the Getty Research Institute, the Smithsonian American Art Museum, the Boca Raton Museum of Art,

the Pèrez Art Museum Miami, and the Frances Lehman Loeb Art Center.

In 1960, Lehr pioneered her vision by founding the Continuum, one of America’s first artist co-ops for women.

Lehr recently spoke about the global pandemic as a major turning point for humanity. For the first time in history, the entire population of the planet is thinking about the same problems and searching for the same solutions, she says.

Her goal is to inspire

humanity to meet this challenge and transcend across borders with a unified vision for the world. She urges everyone to work together to address global problems without thoughts of artificial separations between human beings.

The depth and scope of the trajectory of Lehr’s perspective cover the social changes from the 1960s into the 21st century. Her art navigates a direction into the unknown. miralehr.com

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A THE SCENE

HIGH SOCIETY

Art Takes Flight Law firm Sam & Ash unveiled its new outdoor work of art, Rocky’s First Flight,

by Las Vegas–based artist Gear Duran.

The 45-by-10-foot mural commemorates 100 years of flight in Las Vegas and celebrates the vibrant cultural community at the heart of the Arts District. The artwork evokes a playful twist on local aviation history, depicting a Boeing-Stearman Model 75 aircraft piloted by a miniature dachshund named Rocky, the law firm’s official mascot. The featured airplane is similar to the Curtiss JN-4 “Jenny” that, on May 7, 1920, became the first plane to land in the Las Vegas Valley.

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ROCKIES FIRST FLIGHT WHERE: SAM & ASH, LLP WHEN: NOVEMBER 13 PHOTOS: BRIAN PACO ALVEREZ AND LINDSAY ROSENBERG

THE SCENE HIGH SOCIETY

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Want a sample of our work? You’re reading it.

Em Agency is proud to be the creative force behind Sensi’s award-winning visual style.

We build brands we believe in—the brand you believe in can be next. emagency.com

P R O M OT I O N A L F E AT U R E RED ROCK FERTILITY

Red Rock Fertility A caring outlook is the key to helping families grow.

I

n today’s world, modern women defy notions of the past in terms of how many children they want to have, when they want to have them, and how they will become pregnant. Gone are the days of American households having an average of five children. Today, according to ourworldindata.org the fertility rate is 2.5 children per household, halving the rate from the 1950s.

Some women are incredibly fortunate to have successful pregnancies without intervention, but there is a growing number of women who use alternative methods of fertility.

That’s where Dr. Eva Littman of Red Rock Fertility comes in. During her

first-cycle success rate. “I love taking cases that have failed, or those where other doctors have told someone they have minimal to no chance of succeeding, and making it happen for them,” Littman says.

It’s her caring nature that acts as the basis for Red Rock Fertility’s success. Additionally, Littman and Red Rock Fertility are selective in their recommendations. Rather than seeking potentially lucrative affiliate relationships, Littman says, “I advise patients of brands or products that I think are helpful, but I don’t benefit in any way from those. Putting the patient first and producing a healthy pregnancy is at the heart of Red Rock Fertility.”

Littman continues, “I have always liked the quote ‘The light on a candle is always brighter when it’s first lit.’

How we relate that here at Red Rock Fertility Center is that we strive to accomplish successful pregnancies the first time around to keep our patients’ hopes high and their stress levels low.

By having this philosophy, we have been able to create close to a thousand pregnancies on the first attempt, in turn helping families grow.”

OB-GYN residency at Duke University between 1998 to 2002, Littman fell in love with bringing life into the world.

Her least favorite aspects of her residency were the challenging hours coupled with having very little time with patients. This inspired Littman to pursue alternative avenues in the field, with maximum benefit to the patients in mind.

Littman’s staff includes physician assistant Amity Herrera, who has 10 years of experience in infertility, as well as nurses, medical assistants, and laboratory personnel, each of whom have more than 15 years of field Red Rock Fertility experience in infertility.

A personalized fertility clinic Red Rock Fertility has a very high redrockfertility.com

“I love taking cases that have failed, or those where other doctors have told someone they have minimal to no chance of succeeding, and making it happen for them.”

—Dr. Eva Littman of Red Rock Fertility

F E B R UA RY 2021

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MORE INFO

Bank Saloon 418 S. Carson St. Carson City, NV banksaloonnv.com

Saloon with Style A century-old building, beautifully renovated, serves up classic upscale cocktails in Carson City.

Along with its architectural beauty, the Bank Saloon serves up history in its full-service bar, including craft cocktails and beer from Nevada distilleries and breweries. The saloon, included on the National Registry of Historic Buildings, was originally opened in 1899 in downtown Carson City across the street from the Nevada legislature.

The 122-year-old building has survived 48

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F E B R UA RY 2 02 1

economic downturns and the elements of nature.

Originally called Bank Saloon, the place went through a handful of name changes over the years, and was known as Jack’s Bar since 1966. It was purchased in 2018 by the Nevada Builders Alliance, and when it reopened last November, the name Bank Saloon was restored to pay homage to its colorful past.

During its renovation, obstacles included re-

moving asbestos and 300 resident pigeons while maintaining preservation guidelines. The building retained its original sandstone exterior, but the rest of the bar had to be gutted and demolished. Still, the original wood used was salvaged to construct an exterior add-on. The interior combines traditional dark wood features with upscale modern touches.

Artwork created by Nevadan artists from the

Bob McFadden estate line the interior walls of the beloved watering hole. Each painting depicts different prominent features of the Silver State, including different landscape scenes, as seen by the pioneers who first settled in the region. Later, travelers worldwide viewed the same beautiful sights from stagecoaches, horses, trains, buses, bikes, and automobiles throughout the generations.

PHOTO COURTESY OF BANK SALOON

TEXT DEBBIE HALL

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