Leaf Magazine April-May Issue

ValleyPure Fresh Flower & Brand

10

Cover Art

Kim Holzem

6 AT HOME WITH Chef Garza

12 Leaf Op-Ed

Libby Marks -

15 March 2022

1

350,000+

weekly listeners on five locally-owned radio stations!

O N E P U T T B R OA D C AST I N G 1 4 1 5 F U LT O N S T R E E T, D O W N T O W N F R E S N O

w w w. o n e p u t t b r o a d c a s t i n g . c o m 2

LEAF SUMMARY

6

COVER ART: KIM HOLZMAN

8

RAE LAKES: MARCO URANGA

10

VALLEY FARMS FLOWERS

12

AT HOME WITH CHEF GARZA

15

OP-ED WITH LIBBY MARKS

FOUNDER Cecil Lopez, CEO cecil@leafmagazineca.com 559-500-1332 WRITERS Nellie Day Penelope Parsons Bree Leonard Marco Urnaga Libby Marks ADVERTISING SALES Cecil Lopez cecil@leafmagazineca.com 559-500-1332 PUBLISHED & DESIGNED BY Leaf Media LLC / www.leafmediaca.com ©2021 by Leaf Magazine. All rights reserved. Reproductions without permission are strictly prohibited. Articles and advertisements in Leaf Magazine do not necessarily reflect the opinions of the management, employees, or errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are not influenced by advertising.

Keep cannabis out of the reach of children. For use only by adults 21 years of age and older. Consume responsibly.

Serving Tulare County & Surrounding Areas

Cannabis Delivery (559) 205-4143

Recreational & Medical L A B T E S T E D & S TAT E C O M P L I A N T

L i c e n s e # : C 9 - 0 0 0 0 118 - L I C

3

keep up with leaf!

HIGH SIERRA HIKER

STORIES NEWS INTERVIEWS EXCLUSIVE OFFERS

P E R S O N A L TO U R S FOR SMALL GROUPS

leaf magazine mobile app

SEQUOIA NATIONAL PARK KINGS CANYON PASO ROBLES WINE COUNTRY

M a rc o & Va n n e s s a U r a n g a w w w. h i g h s i e r r a h i ke r. c o m 5 5 9. 5 7 1 . 2 3 2 1 5 5 9. 47 1 . 0 7 1 7 4

LOCAL SPOTS

DISPENSARIES

VISALIA

HANFORD

CENTRAL COAST

Central Valley Pure 207 West Main St Suite B (559)372-7744 centralvalleypure.com

Herb N Joy 102 S Douty St herbnjoy.com 650-701-4372

United Growers 15740 E Mineral King Ave (559) 635-0420

Deli by Calva 104 N Douty Ave (888) 688-0303 delibycaliva.com

Megan’s Organic Market 280 S Higuera St. San Luis Obispo, 93401 805-592-1420 /megansorganicmarket.com

LINDSAY

FARMERSVILLE

Valley Pure 133 W Honolulu St 559-788-7640 valleypure.net

Valley Pure 515 West Noble Ave Farmersville 559-690-0411 valleypure.net

WOODLAKE

Token Farms 483 Avenue 295 Suite #A 559-738-8375 tokenfarmsinc.com

Valley Pure 132 North Valencia Blvd 559-769-2080 valleypure.net GreenBean 515 W. Naranjo Boulevard 559-564-9073 greenbeanpharm.com

TULARE Herb N Vibe 150 N. J St. 559-688-2001 tulareherbnvibes.com

LEMOORE Valley Pure 300 E St 559-997-5542 valleypure.net Natural Healing Center 338 West D Street (805) 201-1498 nhcdispensaries.com

Natural Healing Center - Morro Bay 495 Morro Bay Blvd.

Morro Bay, 93442 805-201-1498 nhcdispensaries.com Natural Healing Center - Grover Beach 998 Huston St. Grover Beach, 93433 805-201-1498 nhcdispensaries.com Perfect Union - Morro Bay 1000 Quintana Rd. #A Morro Bay, 93442 805-254-4146 www.perfect-union.com 805 Beach Breaks 1053 Highland Way Grover Beach, 93433 805-668-2228 805beachbreaks.com Urbn Leaf 239 S 3rd St, Grover Beach,CA 93433 805-556-4198 www.urbnleaf.com

5

Leaves of Green Featuring Artist Kim Holzem

By: Bree Leonard

For this edition of Leaf Magazine, we collaborated with local Three Rivers artist Kim Holzem for some special 420 artwork. We wanted to learn more about what inspires her work and tell you a bit more about her.

When asked how long she has been an artist, Kim replied, “Always! Life happened and I stopped for years. Then during Covid, my hubby got me some nice quality paper and colored pencils and I started again.” The first project Kim worked on was a calendar of hand-drawn mushrooms. To her pleasure and surprise, all of the calendars she printed sold out!

This was the confirmation that she needed. People are enjoying her work, and that is what makes it fun for her. Kim told us that it brings her joy when her artwork can inspire others. And if there were one thing that the world can definitely use some more of, it would be joy!

Most of Kim’s work is done in colored pencil and her main inspiration comes from botanicals. She especially loves to focus on California native species and draws from viewing live plants. Working in pencil can be very time consuming as she focuses in on the details of the plant. She takes the time to get every nuance, leaf, and color just right. For our cover artwork, Kim used colored pencil with the background in acrylic ink for the 18”x24” piece.

6

Speaking of the cover artwork, we would like to give special thanks to Steve Salis with Earth’s Natural Remedy for providing the beautiful live plant for Kim to work with.

The plant is an awesome specimen of Bernie Lomax OG Kush. Check out Earth’s Natural Remedy on WeedMaps to find out why they consistently rank as the Central Valley’s Premier Delivery Service!

Kim just recently took a class on watercolors and enjoyed expanding her skills. When asked if she has any encouragement for newer artists, Kim says, “Do what moves you! Do what you love and do what makes you feel good. You will learn as you go. Just do it!” She also reminds us, “I really think it’s important to spend as much time as you need to on each piece. Give it the time it needs and don’t rush.”

Kim is very interested in doing more cannabis artwork.

If you are a grower, dispensary or other cannabis organization that can provide live plants for her to borrow and work with, please reach out to Kim at KimberlyHolzemArt@gmail.com. She is also available to complete beautiful custom portraits of plants that would be a great addition to a cannabis business office or dispensary.

For more on Kim’s artwork, please check out her social media @kim.holzem.art on Instagram, Kimberly Holzem Art on Facebook or KimberlyHolzemArt.com. If you are going for a drive through beautiful Three Rivers, be sure to stop in at The Dome or at Gathered In Three Rivers (facebook.com/GatheredIn3R/) to see some of her work in person. While you are there be sure to check out artwork from other Central Valley artists.

7

ADVENTURE

RAE LAKES LOOP prepare you for thin air at high elevation. The highlight of this loop is the Rae Lakes basin area about 25 miles in. The average hiker (like me) can get to that area on day three.

By Marco Uranga Near the very center of California’s Sierra Nevada Mountain Range lays a famous 46-mile trail known as the Rae Lakes Loop. Located in the very heart of Kings Canyon National Park the trailhead is a two-hour drive east of the Fresno Yosemite Airport. Though it takes you only one hour to arrive at the gate of Kings Canyon, it’s another one hour drive to the famous trailhead known as Roads End. How did it get that name? Duh??…the road actually ends. Driving a vehicle is the only thing that really ends here. The adventure begins and so did the beginning of a 5-night 6-day hike that would cover 46 miles and 7,670 feet of elevation gain. A challenge of the body and mind. The Rae Lakes Loop would demonstrate the highs and lows of what I thought was a fit body and a sane mind.

I was invited to do the loop with my buddy Steve who was about to go solo until I agreed to trek along last minute. The first two miles consist of flat ground that takes you over a couple of different river crossings with beautiful vistas of the canyon walls on either side. I’ve always said that Kings Canyon is similar to a mini-Yosemite with its high granite walls. We would travel clockwise at the 2-mile trail intersection. In five days, we would arrive back at this point knowing we’re only two miles from civilization, a hot burger, and a cold beer. As much as I miss a cold beer after days in the wilderness, I miss hot fresh food even more. Dehydrated food is good maybe day one, then, how do I put this, it’s just horrible after a bit and worse coming out. I do have one favorite meal that I always take hiking. Mac-n-Cheese with crushed up jalapeno flavored Fritos. Don’t knock it till you try it.

We headed north from the trail crossing and my smile immediately changed to open mouth huffing and puffing. The slight panic feeling of breathing through a straw the first couple of miles and I ask myself “Am I ready for this?” A really bad time to ask myself that, I thought. After the first thirty minutes of walking at a high elevation, the burning of the lungs starts to subside. No matter how fit you may think you are, there’s not much to

8

We arrived at Middle Paradise campsite after a steady climb all day that had my legs burning with every step. We found the perfect spot near the creek. “What do you think Steve?” I looked over at Steve and caught a glimpse of movement. Thirty feet behind him a beautiful female black bear hopped up on a fallen tree near the trail we just came off. I was tipped off that she was female from the single little cub following her around. Momma bear tore into the downed tree with her sharp claws that exposed the small grubs for her cub to feed on. After feeding for a bit, they moved on together through camp. I looked up the hill on the path they were headed on and spotted a single female hiker who had reached camp ahead of us. “You got a bear and her cub coming your way!” “Holy Shit!!!”

She yelled. Mandy was her name and we are still friends years later.

Mandy is a wanderlust like a lot of us wilderness brats. She was in her mid 40’s and had lost 50lbs in the past few months. She was using her weight loss to get up and get out. I completely admired her for doing this alone. Even though there were many people on this loop going both directions I still thought it was very brave of her to head out solo.

The next day was another 2,500 feet of steady uphill through beautiful evergreens that would eventually land us at Woods Creek crossing. This is a popular bridge crossing and campsite on the John Muir Trail. The campsite was pretty full but Steve and I found a nice open area a bit east of everyone else. Right before dusk, a large group of deer walked right past our camp headed for their last drink of water for the evening. Among the group were two large males. The larger of the two had 10 points on his antlers, a true trophy Buck protected here in a national park.

I woke early on day three to the sound of Mandy packing up for her usual early start. Each day she would leave camp a good hour ahead of us. Eventually, around midday Steve and I would catch up and pass her.

Then, just like clockwork, she would come rolling into camp about an hour or two behind us. We are all different and hikers move at different speeds. I would usually pull away from Steve early every day, but usually by midday he would catch back up and we would finish the day out together at a nice pace.

We were now finishing day three in the Rae Lakes Basin. We approached Dollar Lake a few miles ahead of Rae Lake. This beautiful pristine high sierra lake is truly a breathtaking sight. Many hikers will stop, have lunch, or take a nice swim at Dollar Lake. It’s a beautiful spot to drink in the vistas of the Sierras and appreciate how far we’ve come to be here. You can see through the crystal-clear water all the way to the tiny island near

the center of the lake. We almost talked ourselves into camping here for the night but Rae Lake was only a few more miles away. We wanted to get as close to Glen Pass as possible to tackle it on early-morning fresh legs.

We finally reached Rae Lake. This high sierra lake exposes all the tiny Brook Trout inside its translucent water. The vistas looking out of any direction from this area are magnificent. Fin dome to our north, Black Mountain to the east, and the infamous mountain we would climb in the early morning lay staring at us to our south.

Glen Pass is a 1,500-foot climb out of Rae Lakes that switches back and forth walking on busted granite rock. It’s a brutal climb without a pack. Put thirty pounds of equipment and food on your back and it’s even more brutal. I stood looking at the mountain knowing the pain ahead. I tried to occupy my mind by fishing a little before dark. The Brook Trout were small but hit on almost every cast. I would catch and release as always. Why would I eat these gorgeous little fish when I have yummy dehydrated food? Right? I settled in that night with my thoughts still on the pain ahead tomorrow. We were six thousand feet higher than where we began this journey. The air was thinner and the temperature was dropping at night.

I haven’t mentioned yet that I’m a hammock sleeper in the forest. It’s usually no problem to find two trees the perfect 16 to 20 feet apart but in the Rae Lakes area, you are above the tree line. No problem, I would just cowboy camp under the stars. Yeah, so, I froze my balls off shivering a lot of the night.

This wasn’t about Glen Pass, Rae Lakes, or Woods Creek. These are just beautiful spots that come and go and sometimes make one’s Instagram page. It’s about the journey. The camaraderie of the like-minded wanderlust.

From prepping days before to reminiscing for days after. For Mandy, her journey started long before this trip. I was inspired by her determination and will. Inspired by her drive to live a life of wonder. Therefore, living a wonderful life.

These are just beautiful spots that come and go and sometimes make one’s Instagram page. It’s about the journey.

My legs felt strong the next morning and I was hoping that would make up for the lack of sleep. We walked along the north edge of Rae Lake approaching the base of the climb. I glanced at the crystal-clear water and spotted three Brook Trout staring in our direction. Appearing to bid us farewell, I wondered if one of them I caught and released the night before.

Before long we were almost halfway up the pass. Disappearing Conifer Pine Trees gave way to the trail of busted, uneven granite rock. My feet gave way to comfort and felt as if I were walking in flip-flops. I needed to break every 15 minutes and ease the pain that came from sharp busted rock pushing through the soles of my boots. Steve was in beast mode so I told him to go on ahead and I’d meet him at the top. After a good 15 minute break and a granola bar, I continued. At about three-quarter way up I saw her up ahead.

It was Mandy and she was suffering one step at a time as I was. We stopped and just stood there at over 11,500 feet enjoying the most amazing views. I would move on up ahead but told Mandy I wouldn’t continue over the pass until she got there.

I had been climbing on the switchbacks of this trail for over two hours when I looked up and finally saw people standing at the top. I spotted Steve’s red shirt and could hear him yelling for me. I needed the inspiration because my legs had been like jelly for the last thirty minutes. I was gasping for air as I approached the 11,926ft Glen Pass. Then I started hearing the faint sound of people yelling. At the top I noticed Steve standing with about six other hikers.

I was about 50 yards from the top when they all started cheering me on. I was dead. My legs were tired and shaking. But when I realized they were all screaming for me, the pain went away. I found a new boost of energy. Their screams and clapping for me made my adrenaline rush as I ran to the top.

The last 30 feet was brutally steep and I began screaming as I approached the open arm group of strangers. I ran into the middle as we all hugged and celebrated with high fives. It was a wilderness moment I’ll never forget.

So, that’s it. The end of this story for now. It ends at the top of Glen Pass. One of many on the John Muir Trail. Steve and I sat at the top cheering others as they would approach. I pulled a small bottle of whiskey out and passed it around. It was finally time to burn the Sativa pre-roll I had been saving. You didn’t think this entire story would go without me burning a little flower, right? More hikers were down for the whiskey than the flower. I’ll admit the high elevation makes it tough to smoke out. It didn’t stop Eric from Santa Cruz. He gladly joined me.

I laughed smoking out with Eric when I heard the group begin to cheer again.

It was Mandy. She was pausing every ten feet to catch her breath. Every time she stopped, we all collectively screamed her name louder and louder.

Twenty feet from the top she stopped again and looked up. I could see her face beat red gasping for oxygen in the thin atmosphere. “Let’s go Mandy you got this!!” I yelled. “Fuck You, Marco!!” She yelled back. Having only met three days ago and now to a Fuck You!! I knew we would be friends for life. Mandy began to cry the last ten feet and it took our group to a new level of emotion.

I wrapped my arms around her as she reached the summit. Feeling her torso shake as she cried with joy brought me immediately to tears. I thought I was proud of myself before, then I realized how much more proud I was of Mandy. The cheering around us subsided and when I finally let go of her I noticed a few other hikers crying as well.

9

VALLEY FARM’S FRESH FLOWERS By: Bree Leonard

PRIDE- That’s what the team at Valley Pure exudes when you ask about their work.

Overwhelming pride for their facility, their team, their brand, and above all, their flower.

Valley Pure is driven by the commitment to grow the best flower. Their focus on the cultivation process is unwavering. In fact, they are even securing their very own strains.

The pride in the flower itself, and in the process to bring it from seed to your hand.

But the innovation and commitment to quality does not stop at growing. After the harvest, Valley Pure’s cannabis goes to the dry room. There, they dry the plant until the moisture levels and feel are top notch. They are then 100% meticulously hand trimmed, without machines, The cure room where Valley Pure’s small batch curing takes place.

The team is proud to cure each and every batch in only 1lb increments. Each batch is then individually sorted by grade and size.

Here they check for a high quality of nose and pallet before sending the product to packaging to enter the marketplace.

10

There is good reason for pride in the Valley Pure grow facility. It is truly unique- state of the art. Jeremy Dueck, the lead cultivator, has been instrumental in developing a grow facility that boasts not only high yield, but high quality. Their operation boasts triple level vertical growing systems allowing them to grow more cannabis in less space. Jeremy was there with his hands on the walls and racks, helping to design plumbing and lighting systems, and setting high standards all along the way. What was born was a fully automated watering system, a digitally monitored environment, and a one network system.

Jeremy also worked to improve seeding, and change programs to produce more colorful nugg, high testing terpene profiles, and growing heavier weight in each room per level. At Valley Pure, they are striving to be number 1 while continuously getting better. He has been involved from the ground up, and believes that “our product stand side by side with some of the best in the industry - and we are only going up!”

Team

Facility

Todd, Valley Pure Farm’s , director of operations says, this has allowed Valley Pure to maintain a small staff, unique to this scale of operation. With a total of around 15 employees, Valley Pure’s team operates like a small family. Each team member strives to be the best in their area of expertise, as everything is done in house.

Program changes have provided a higher quality product with high team morale. The staff is unified in their love of the products.

Todd says their catch phrase is, “if you didn’t want to pay for it, why would anyone else?” There is pride in keeping such a small crew operating as a unit, with each each team member excelling at their own expertise, executing their job at a high level. The familydynamic is made possible by the team being made up of committed hard workers with a love of the flower.

Brand

Dale Valley Pure Farms’s , lead of distribution, shared his plans for Valley Pure’s new focus on branding. Recent personnel changes and the new focus on branding is aimed at finding new ways to get products from the farm into consumer hands. Dale reminds that “we are providing top flower, but need to remember that we need an outlet to get it out.” Valley Pure currently has five of their own dispensaries, but they are now expanding to distributing to other companies as well.

The team at Valley Pure is thrilled to be adding new products to the menu. They’re moving away from bulk to prepackaged products, concentrates, cartridges, pre rolls, ground tubes, and more. The feedback from dispensaries and budtenders has been excellent.

Budtenders have been sharing that they love the changes and the high quality products. By focusing on branding, Valley Pure is able provide great flowerwith outlets- so that they are able to do it all- from seed to shelf. What consumers get from Valley Pure is truly, a farm fresh flower.

Keep your eyes, your nose, and your pallet open: Valley Pure Farms is entered in two upcoming Cannabis Cups!

SC Labs Cup - as part of the first ever Cannabis Cup at the California State Fair South Lake Tahoe Cannabis Cup

11

By: Bree Leonard

At Home with Chef Jesse Garza Just who is Leaf Magazine’s Chef Jesse Garza that appears in the magazine each month and gives us yummy recipes to try? We wanted to know more, so we sat down with the Chef to find out what happens when he is out of the kitchen and back at home.

What do you do at the end of a long shift? “First I smoke, then grab some tacos or sushi. Something that’s open late,” Chef Garza tells us.

What is your favorite drink? “Definitely coconut water- fresh from the coconut if I can get it,” he says.

Do you eat fast food? Or does your palate demand food of a higher caliber? “I have little ones, so there is some fast food,” Chef replies. “But there has to be better out there and available for a quick meal. I try to go to places I know at least prepare fresh food.”

What is your favorite meal to prepare for yourself? “I’m pretty open to whatever. Usually I’m standing in the kitchen eating whatever is left over from a meal I’ve made for others,” he says.

Is there anything you cannot cook? Like you have tried, but just can’t? “I’m not a pastry chef,” he states. “I’ve experimented with desserts and make them my own way. If it doesn’t turn out quite right you can always turn it into a ‘deconstructed’ version of the dessert!”

Do you still enjoy cooking for friends, loved ones and yourself? “I always tend to gravitate towards the kitchen no matter where I’m at,” he answers.

“When you’re preparing something for those you love it’s never a chore.”

What is a go-to meal for entertaining? “Small bites always work out well. You could also do a pasta or steak. Definitely churros for dessert. Always making sure everything is fresh,” Chef replies.

Do you meal prep at home? “Yes. I have a few clients that I meal prep for, so I prep for myself at the same time,” he responds.

12

Do you make a list for grocery shopping, or just wing it? How often do you go? “Always a list. I’m old school- I write the list on a piece of paper first, and then type on my phone to take with me,” Chef tells us. “For protein I try to go twice per week, and for fresh produce I go shopping every other day.”

What is a dish every home cook should know how to make? “How to properly sear a steak and cook a piece of fish. Mashed potatoes and rice should be staples. If you can master those things you can mix and match and make them into other dishes,” he answers.

What are your top three kitchen tools that you cannot live without? “My knife. I know it’s an expensive kitchen tool but it can be a great investment that you can pass down to your kids,” he advises. “Also my Vitamix blender and my sous vide machine.”

What do you always keep stocked in your pantry? “Garlic, pepper and Ziploc bags. The bags come in super handy for lots of things,” Chef says.

What is the best thing about being a chef? And the worst thing? “The knowledge I’ve gained is awesome,” he reflects. “There is daily growth from my kitchen experiences. And I don’t know if it’s really a bad thing,” he continues, “but everyone always assumes you will be doing the cooking!”

What do you do on a day off? “It seems like I’m always on the go. My girlfriend is always trying to get me to relax,” he chuckles. “A day off is always good for smoking.”

What is an ideal weekend? “Tacos and the beach. Definitely,” he says.

What about a weeklong vacation? Does a vacation include cooking? “I love to travel and go hiking. Getting outside to BBQ is always nice,” Chef Garza reveals. “I always am ‘food aware’. Being a chef, and also having little ones, I have to make sure we’ve got a plan to keep everyone fed.”

What is your favorite restaurant to dine at for a special occasion? “I really love what Chef Brian Howard is doing at Sparrow & Wolf in Las Vegas. It’s always a good time,” he recounts. “I also love restaurants with small plates and exploring places and cuisine like Chinatown.”

How about a favorite guilty pleasure food? “Churros and tacos for sure,” he responds without hesitation.

Favorite Central Valley restaurant? “There’s a place in Bakersfield called Dos Tacos. It’s great. I always stop there when I’m headed from LA to the Valley or from the Valley to LA. It’s one of those places where they know all of the locals by name. And the tacos are the best!” he tells us.

Do you prefer to eat out or eat at home? “I’ll eat out for a treat or a special occasion,” Chef Garza says, “but mostly I eat at home when I’m not at the restaurant.”

What is your least favorite food? “I always ate everything when I was younger and just had too much flan and tres leches cake. It seemed like every occasion that’s what we had. Now it’s not something on my list of favorites,” he chuckled.

What about your least favorite cooking task? “Definitely breaking down seafood. It’s just so time consuming,” he recalls. “Deveining shrimp requires precision, scaling fish is super messy and with all of it you just wind up smelling like fish all day long.”

For more on Chef Garza please check out his social media @TheChefGarza on Instagram or TheChefGarza.com. Watch for more recipes and insights from Chef Garza in our next issue- including some great ideas for 420 from Chef AND Bud-Tender Garza!

13

S T R AT E G Y |

MARKETING |

DESIGN

PUBLISHER OF:

LEAF

california magazine

WWW.LEAFMEDIAC A.COM S T R AT E G Y & P L A N N I N G • D I G I TA L M A R K E T I N G • G R A P H I C D E S I G N MEDIA • PRODUCTION • PUBLISHING

14

ENERGY “Today, more than ever before, life must be characterized by a sense of universal responsibility. Not only nation to nation and human to human, but also human to other forms of life.” -HH Dalai Lama, inspirational quotes referenced @ quoteambition.com “Forming connections with plants or any other kind of living is very beneficial to humans. Creating that atmosphere that makes the human more relaxed, creative, productive - all the things we know music can do for us is great,” says [Heidi Appel] “[And] if we connect with other organisms, we take care of them better. So they may even grow better - not because of music, but because of our sense of connection to them.” - ‘Music For Plants Is Real (Even If The Science Isn’t)’ featured 2019 @ npr.org Not to be trite, but there really is something to be said for the energy and intentions we put out into the world and into our medicine. Whether the controversial water experiments of Japanese researcher Masaru Emoto seem far fetched or right on to you, there is visible reaction in the thousands of photographs he took documenting the shape of ice crystals in water. If science can show that the energy we put into water, be it music, song or simple intention, has visibly recognizable results…we should take the leap and use basic biology and chemistry to discuss how the human body on average is itself 60% water and plant cells are 8090% water. Therefore, the energy we put into the life around us can have subtle, yet profound effect.

I can’t prove that it is me playing Bajans and singing to my plants is what helps them grow, but it sure seems that way.

When I sing to my plants I am walking between them and paying attention to leaf color, shape and size. I am pruning, deleafing and training branches out to maximize photosynthesis and over all health. I am calm in my sense of connection to them and with dedication the end result glistens with nectar oozing from the on the buds reminiscent of honeysuckle that I can see, swipe with my finger and lick like honey. I am certain that not everyone will have the same results should you choose to grow your own, but I can’t say enough that conscious farming is the overlooked key.

I was naive because I thought for sure that once California went to a Recreational legal structure that the market would continue to support the boutique and craft Cannabis producers in tandem with the microbrew markets of beer and cider. I, and many other family farmers, was oh so wrong. Instead of opening the market wider for my niche, Recreational Cannabis has been the wallet lining product that large scale investors had been waiting to dominate.

Though there are still craft minded producers and companies that tout Organic in their marketing campaigns, the scale of production to be competitive has vastly increased and the connection of “Master Cultivator” to their plants is definitely not what it was in the Medical Cannabis market.

There are many investors out there who see value in quality, but are willing to and at times must take drastic measures to remove heavy metal contaminants from the soil long utilized by mass production of other crops or sterilize mold outbreaks in order to meet sales quotas and repayment schedules. When the bottom line does not offer space for connection there is something

LEAF MAGAZINE OP-ED

By Libby Marks

lost that new generations of Cannabis consumers will never experience.

It looks silly on the page when I type out that the vibe of medicine has been lost in a widespread way, yet it is true. There will forever be a vast difference between the packs of joints you can buy like cigarettes which were produced by farms funded by Marlboro and the hand rolled doob handed over by a proud friend who grew for the first time and eagerly watched their plants transform with open joy.

It is not just the personal connection of it all, but the time spent with the plants themselves. One of my favorite cousins married a man who had begun growing a little indoor for them and also puts a few seeds out in the backyard. His childlike wonder and fierce pride in what he can do and see and affect is endearing. The medicine he produces isn’t much, but it is savored and he knows first hand how neglect and missing key moments of the growth cycle manifest in the long run. I say all this because we are here in the part of the year (if you aren’t continually producing) that folks are contemplating the strains they want to purchase clones of or are researching seeds to find THAT phenotype.

As all farmers will tell you, there are good intentions, and there is nature. Not all strains grow the same in all mediums, climates or nutrient schedules (from complex bottles to hand massaged compost tea). You really have to learn to adapt to what the changing environment and the unique water/pest/temperature issues you encounter throughout the cycle regardless of how or where you grow.

Not everyone has a green thumb and in a society where it takes many voices, mentalities and intentions to move this world along. Preferably we would see value in our differences and recognize the necessity and magic of individuality. For those of you who don’t grow and don’t want to/can’t…you have the added task of sorting through marketing and cost to find the medicine best suited to you.

In an ideal world I begin my day with my garden. I drink my coffee, light incense and sing. I walk amongst the plants and decide what the day will bring. Though I keep a biodynamic schedule, the days’ plans often shift based on what the plants themselves need. Connection offers an intuitive guiding I cherish and challenge you to cultivate. Should you want to engage, I love pen pals. please no hate: markslibby76@gmail. com

15

I N T R O D U C I N G VA L L E Y P U R E ’ S O W N :

FLOWERS • PRE ROLLS • LOTIONS • SUBLINGUAL - PREMIUM CANNABIS PRODUCTS -

PRE-ROLLS

PACKAGED FLOWER

LOTIONS

WOODLAKE 559-769-2080 132 N. Valencia Blvd.

C100-0000059-LIC

16

FARMERSVILLE 559-690-0411 515 West Noble Ave. C100-0000563-LIC

LINDSAY 559-788-7640 133 West Honolulu Street C100-0000665-LIC

LEMOORE 559-997-5542 308 E Street C100-0000666-LIC