Cooking with Cannabis

Bond Road Joins Forces

Slammin' Salmon Skywalker OG BY CANNABushi Chris

I hope you all had a wonderful Christmas holiday and New Year’s. With the recent release of Star Wars: The Rise of Skywalker, I decided to make a roll fit for Padawans and Jedi, alike. Infused with Skywalker OG and a custom CBD infused spicy chili oil. The flavors will be enough to slam your taste buds with Umami! I recently created this roll at a local event. Wanting to give it the credit it deserves, I’m sharing it with you all. An honor I’m extremely grateful for. Hope you enjoy it!

Ingredients:

1 Sushi grade Salmon filet 2 cups Sushi grade short grain rice Nori seaweed sheets- half cut preferred 8 oz Snow Crab-steamed, water removed, damp dried and shredded 1 small gherkin or english cucumber cut into baton and seedline removed 1 cup Kewpie mayo or mayo of choice

6 oz Skywalker OG infused coconut oil Sriracha sauce 1.5 cup Sushi vinegar or CannaBushi infused vinegar 2 oz Happy Hemp Farmacy Sweeten strain CBD infused chili oil (recipe coming up) 1 cup cream cheese of your choice 1 oz Chipotle paste 1 small bunch of green onions sliced thin and rinsed Ginger and Wasabi Sesame oil

Making the Sushi Rice DIRECTIONS: 1. First, start off by washing the rice in a bowl with a strainer. Gently use cold water to rinse or “polish” the rice. The water will turn into a cloudy white as the starches are being removed. Continue until the water clears up. But try not to wash a lot. Make sure to remove dirty water and drain the rice each time you wash. No more than four times.

2. After draining rice make sure the water is out with the strainer and place into a rice cooker. Add equal water to each cup of rice. Cook as directed per your device. Take cooked rice and place into a large bowl. Cover and grab your Infused CannaBushi vinegar.

3. Take your infused CannaBushi vinegar and place enough to start coating/cutting the rice. Mix well. Make sure not to over do it. While the rice is hot, mix your infused vinegar into the bowl of rice. Mixing so that the vinegar is completely covering the rice. Not drowning in it, just enough. Cover and keep to the side, making sure to mix the rice again in 5 minutes.

Infused Spicy Chili Oil DIRECTIONS: 1. I used a Magical Butter Machine to infuse my oil. Decarbing my Happy Hemp Farmacy Sweeten Strain CBD flower. I do 265 for 55 minutes covered. Then directly into the freezer for 30 minutes. It has always given the desired effect and that’s what i stick to. 2. Using 1 cup of canola oil, ½ cup of MCT oil and ½ cup regular chili oil. Place all ingredients in machine as well as 1 cup of dried red chilies, ¼ cup red chili pepper flakes and 1 ounce of decarbed CBD flower. 3. Using the machines preset temperature of 160° for 8 hours. Then straining out used materials. 4. This is the recipe I personally used. Be careful! A little goes a long way.

Quick Spicy Mayo DIRECTIONS: 1. Take ¾ cup mayo, 2 oz Sriracha, 2 oz infused coconut oil (microwave 5 seconds so it’s a liquid), 1 oz infused spicy chili oil and place into a bowl. Whisk thoroughly. Boomshakalaka! The quickest infused spicy mayo you’ve ever made! Place in a small squeeze bottle and leave in fridge until needed.

Chipotle Cream Cheese

DIRECTIONS: 1. Grab your cream cheese, chipotle paste, 2 oz infused coconut oil and some spicy mayo. Mix well and place in a piping bag. Make sure to have the cream cheese slightly above room temperature for easier mixing. The spicy mayo is used to help consistency and color. Not to mention, killer flavor depths! Keep in the fridge until needed.

OG Infused Snow Crab Mix

DIRECTIONS: 1. In a large bowl place the crabmeat and 2 oz Skywalker OG infused coconut oil. Mix these two first very well and then add ¼ cup of mayo. Add the infused chili oil. One teaspoon is adequate. Plus a dash of sesame oil. Mix it all together and place in fridge to chill. Having this step completed beforehand is optimal.

Making of the Skywalker Slammin’ Salmon

DIRECTIONS: 1. Grab your cutting board, makisu, and knife. 2. Place the nori onto cutting board and make sure to have a small bowl of water ready so you can handle the rice. 3. Start by dipping your hand in the water and rub your hands together so there's a slight amount of water lightly on each. Grab a small ball of rice and spread evenly on the nori. Keeping the rough side up beforehand. Make sure the rice has cooled and just a slight warmth. It should be a lot stickier now. 4. Make sure to cover all edges of the nori with rice and it should be evenly distributed to a ¼ inch thickness. This should be on a half sheet of nori. Flip riced nori over. 5. Place roughly 3 oz crab mix in the center of the riced nori sheet. Also, put your cucumber parallel beside the crab. 6. Pull the riced nori sheet to the end of the makisu and use your thumb to grab the makisu. Begin to bring it up and over to encapsulate the ingredients. 7. Make sure to have a seal created and have the seam on the cutting board. Take your hands and gently squeeze the roll so that it is shaped. Scoot the makisu to each side and gently press the ends so the ingredients are inside the roll. Voila!

>>>>

ROY GOMEZ HEART OF THE EMERALD >>>>>>>>>>>>>>>>>>>>>>>>>>

For this installment of “Tokin’ With The Infamous” I sat down and toked up with Roy Gomez, the founder of Heart of the Emerald dispensary. It was just days before the first Danksgiving Harvest Celebration we held at his venue, Forever Found. It was a crazy busy week, but we managed to find a few minutes to share a joint and talk about his nearly lifelong experience in the cannabis industry, his new dispensary, and the importance of community. Just because I’m vocal about supporting black market growers, doesn’t mean I can’t support those who have made the transition into the white market, the right way. I back anyone who reflects cannabis in a positive light, and that is exactly what Roy does at Heart of the Emerald. It’s a beautiful thing to see.

Hopper: What sparked your passion for cannabis? How long have you been in the industry?

Roy: My Dad. It’s a family business. My Dad let me start helping him grow when I was in 9th grade. So I’ve been in the industry on different levels since the 9th grade. I owned grow shops called A Fertile World, and then we started Humboldt Nutrients fertilizer company specializing in biological inoculants and stuff like that. Then I started Dosist. It started as HMBLDT. I was one of the co-founders from Humboldt. I partnered with a couple guys from San Francisco, and we partnered with a big marketing firm that does campaigns for Nike and Jolly Rancher. They were looking to get into the industry. This was in 2014. They saw the beauty of Humboldt

and realized we could be a Patagonia type of brand. Then I started the dispensary after that. We’ve been open 8 months now.

Hopper: Everyone knows I’m an outspoken advocate for the black market, but really I’m down for anyone who promotes cannabis in a positive light, which you do. What challenges do you face in the white market? Taxes are a nightmare I’m sure.

Roy: Oh for sure, excise tax and the regular sales tax. It’s all good though. It’s still in its experimental phase. Everyone’s still figuring it out. The BCC is still figuring it out. We’re gonna get through it, but it’s definitely an over-regulated scenario. It’s a little ridiculous. Right now the biggest thing is the transition to METRC, the state ran track and trace program. Every farmer, retailer, and manufacturer has to transition. It’s a sh*tshow pain in the ass, but at the same time, the BCC isn’t at our place every day trying to inquire about this and that. They’re certainly making sure the milestones are made, though. I have a compliance manager who deals with intake. Everything has to match up, the batch codes to the THC percentage. When we intake product it takes a little bit of time. He has to go through the analytics to make sure everything is matched up.

Hopper: What’s the biggest misconception about the legal market?

Roy: That it’s constricting people’s ability to start trying to transfer out of the black market. I think that there is a time you have to choose a side. In the transitional period you’re putting your other foot in the white market and your balls right down on the line. Basically, if you’re already all white market, it’s because you took a lot of corporate money and you’ve sold out. You got that backing from somewhere. There’s big corporations, big money hedge funds, a lot of people coming in and recognizing they’re going to operate at a loss for three to five years, however long it takes. Right now everybody's competing for the same customer base within the state of California. Humboldt is now competing with Mendocino… well we’ve always competed with Mendo, but we’re now competing with Santa Barbara, Greenfield, Salinas,

ROY GOMEZ HEART OF THE EMERALD >>>>>>>>>>>>>>>>>>>>>>>>>>

Santa Cruz, all of these places that have the infrastructure for agriculture.

Hopper: So it’s becoming even more competitive.

Roy: Way more. We’re all competing for the same customers.

Hopper: Before legalization, people worked together. Now it seems like everyone is a little more locked down now that they’re licensed. I’m just looking in from the outside, I don’t have a stake in it. What I see is people who wanted to get on board, but didn’t have enough money to do it. Now they can’t put the toothpaste back in the tube. They’re still unlicensed because they couldn’t afford to finish the process, and now they’re on law enforcement’s radar because they tried to get licensed.

Roy: Exactly. Once you open up the Pandora’s Box of compliance, you can’t shut it because you just let them come on your property and assess all the environmental problems that have happened that weren’t your fault. A lot of the worst shit people walked into, the timber companies did. The roads weren’t graded right, the culverts were put in all fucked up and there’s water diverted everywhere. Once you open that compliance box, the assessors come in and say ‘this is what it’s gonna cost you if you wanna keep growing weed.’

Hopper: It’s kind of a Trojan horse situation when they come in like that. Roy: We say it’s a Trojan horse because we’re looking at it from a black market stance, but in the real world these are the things you have to go through to be in business. All our trimmers need to have Workers Comp. They need to have a compliant restroom to go to.

Hopper: You mean a shotgun and an outhouse aren’t compliant?!

Roy: Haha, yeah that outhouse is a big raw sewage fine. That’s one of the things, if you get an abatement letter, it says you’re managing toxic waste improperly. It’s like, well we’re putting a lot of lime on there!

Hopper: Let’s switch gears a little bit. Tell us what your dispensary, Heart of the Emerald, is all about.

Roy: We’ve been in the process for about three years. The city council had to write the ordinance. It had to be approved, and had to go through public comment and all that. So we had to go through all that. I realized in going to other places, even here locally, and seeing so many products from Los Angeles, San Francisco… that at Heart of the Emerald I wanted to make sure everything is from the Emerald Triangle. If there’s a product we can’t source from our region and we have to go out of the area for it, then we will. But as a consumer, I know where the best products come from, so why would we go outside of here? Plus, my kids are raised to support local, that’s just how we are here. It’s all about buying local. Hopper: The name really says it all. You are the heart of the Emerald Triangle, and I dig it. I love something you posted awhile back about connecting the world with the emerald triangle and its unique ecosystem and community. That’s what brought me up here. I swore I’d never leave San Diego, but when I came here the first time, there was just something about it. I’ve been around the world and this is the only place that has ever called me like this. Humboldt really has heart. It has a piece of my heart.

Roy: Humboldt really does have a culture, and it has a really good history. The whole back to the land movement, the whole culture. It’s nice to feel like you live in a community. We’re communal creatures. The cannabis helps with that. When you’re passing a joint around, that’s a communal thing.

Hopper: What are some of your favorite products on the shelf right now? Hopper: You do a lot more than run the dispensary. Tell our readers about Forever Found.

Roy: Forever Found is now an event space that once was going to be a historic cultural center. From Goldrush to Greenrush was our concept.

Hopper: You’ve hosted some great shows here. Prezident Brown and Anthony B just this past month alone. I’m stoked that we’re having our Danksgiving Harvest Celebration here this weekend. It’s been great working with you on it. Tell us what you’re ‘dankful’ for.

Roy: Community.

Hopper: Nice, I agree. Community is a beautiful thing. On that note, we have a lot to do in the next few days before the show, but before we get back to work do you want to give anyone a shoutout?

Roy: Sequoyah, my Pops, you Hopper. This has been fun!

Roy: Not to tout just one product line, but Brother David’s is really cool. It’s a line from Dr. Bronner’s son. They’re sourcing through Flow Kana, basically all up here- Humboldt, Mendocino, and Trinity Counties. All the proceeds go to a foundation that helps cannabis prisoners get out of prison. They don’t have money to hire an attorney and get their convictions reversed or get them out of jail. Brother David’s has a good program. heartoftheemerald.com foreverfoundhumboldt.com IG: @heartoftheemerald_ eureka IG: @foreverfoundhumboldt Photo By: @pamelajayne Follow Hopper on IG @ hopper448