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inside

contents 10.2018

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Cul in ary Confidence

Famous Canadian Chef Matty Matheson is not shy, giving CULTURE the exclusive story of his career, his new cookbook and the imminent legalization of cannabis in his home country. O n the C O V E R :

Photo by Aaron Wynia

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Contemporary Chefs The innovation of modern cannabis food is well on its way, thanks to these successful cannabis chefs.   Elevating Edibles Cannabis-infused cuisine has been on the rise since the birth of the brownie—check out what these new cookbooks have to offer. Musical Appreciation Moonshine Bandits, a rock and rap duo, is wellknown for its high energy music and live shows.

12 Letter from the Editor news 16 News Nuggets 20 By the Numbers 22 Local News 26 Healthy Living reviews 28 Company Highlights 32 Strain, Edible & Concentrate Reviews 36 Cool Stuff 38 Entertainment Reviews in every issue 66 À La Carte 70 Growing Culture 72 Colorado Now! 74 News of the Weird

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Online Exclusive! d Ohio Limits CBD Sales to Dispensaries dTurn

Pumpkin into Delightful Infused Recipes

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Editor-In-Chief Jamie Solis associate Editor Ashley Bennett Editorial coordinator Benjamin Adams Editorial Contributors Matthew Abel, Hilary Bricken, Devon Alexander Brown, Jasen T. Davis, Alex Distefano, David Edmundson, Caroline Hayes, Pamela Jayne, Heather Johnson, Carl Kozlowski, Emily Manke, Madison Ortiz, Denise Pollicella, R. Scott Rappold, Paul Rogers, Ed Rosenthal, Kimberly R. Simms, Lanny Swerdlow, Simon Weedn, Laurie Wolf Photographers Steve Baker, Kristopher Christensen, John Gilhooley, Joel Meaders, Mike Rosati, Eric Stoner, Bruce Wolf Art Director Steven Myrdahl production manager Michelle Aguirre Graphic Designer John Venegas Associate Publisher & Bob Waters Advertising Director REGIONAL SALES MANAGER Kim Cook Account Executives James Ballam, Alex Brizicky, Angie Callahan, Eric Bulls, Rocki Davidson, Casey Roel, Annie Weber, Vic Zaragoza office manager Mikayla Aguilar Distribution Manager Cruz Bobadilla Publisher David Comden Culture® Magazine is published every month and distributes magazines at over 1,400 locations throughout Colorado. No articles, illustrations, photographs, or other matter within may be reproduced without written permission. Culture® Magazine is a registered trademark. All rights reserved.

10940 S. Parker Road, #237 | Parker | CO | 80134-7440 Phone/Fax 888.694.2046 www.CultureMagazine.com

CULTURE® Magazine is printed using post-recycled paper.

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LETTER

FROM

THE

EDITOR

Cooking Up a Community

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ooking is an activity that demonstrates a person’s culture, their taste and their heritage. It’s a form of nonverbal communication in which love, nutrition and art intersect. Food is often the focal point of life’s biggest celebrations and most valued traditions. Overall, preparing dishes and treats for others to enjoy is a way to speak to the heart, from the heart. Like food, cannabis brings people together from all walks of life. And the combination of food and cannabis only further solidifies the passion and love for a plant with properties that know no bounds. This is why every year, we here at CULTURE enthusiastically pay tribute to cannabisinfused food with our annual Edibles Issue. October is arguably one of the best months of the year, because it is when we focus solely on the many important roles that edible cannabis holds within our community. On one hand, there are a large variety of unique and delicious edible cannabis products, and in this issue, we highlight why edibles have been a leading choice for the medical community for so many decades. On the other hand, the recreational consumption of edible cannabis is continually fine-tuned and perfected, as trained chefs from across the country experiment and create, constantly pushing the envelope to infuse cannabis into their high-end dinners and cooking classes. Gone are the days of cannabis simply being ground and thrown into recipes―CULTURE

connected with six cannabis chefs who are far from amateurs, as they pair complementary strains, choose the perfect terpenes and stay mindful of responsible dosing when creating their cannabis-infused dishes and flavors. CULTURE also linked up with famed Canadian chef, author and VICELAND extraordinaire Matty Matheson, who reveals his most cherished dishes and the inspiration behind them in his brand-new cookbook, just before recreational cannabis sales launch in Canada on Oct. 17. Although cannabis chefs are on the rise, we don’t always leave all the fun to the professionals. After all, cooking with cannabis is a growing trend, even for home cooks whose culinary acumen might not be up to par to make it in the professional world. Luckily for home cooks, the latest era of cannabis-centric cookbooks have budding chefs covered, as we recap the top contenders published within the past year. Join us in kicking off one of the most mouthwatering issues CULTURE has to offer, year after year. Our community is described as a whole lot of things, and this month, we’re proud to say that it is absolutely delicious. c

Cheers!

Jamie Solis Editor-in-Chief 12

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NEWS

nuggetS

Excessive Number of Cannabis Plants Removed from Public Lands in 2017 A significant amount of illegally-grown cannabis plants was removed from Colorado public lands in 2017. U.S. Attorney Bob Troyer, the U.S. Forest Service, the Bureau of Land Management and Homeland Security Investigations worked together with local law enforcement to investigate this issue. A recent report released by the U.S. Attorney’s Office District of Colorado stated that more than 71,000 plants were removed from approximately 40 acres throughout Colorado. U.S. Attorney Bob Troyer stated in the report, “It took hundreds of hours to clean up each site to mitigate

the environmental harm to the public lands.” Not only were the cannabis cultivation operations illegal, they were also potentially harmful to the environment by altering the land’s natural state, introducing foreign pesticides and illegally using water from rivers. “Public lands are just that—they’re public and belong to all of us,” Troyer said. “These black marketers abuse our land, our water, our animals and plants. With these prosecutions we motivate black marketers to make less harmful occupational choices.”

Edibles Sales Projected to Grow 25 Percent Over Next Four Years According to the latest numbers released by TechNavio, a market research report firm, the compound annual growth rate (CAGR) of cannabis edibles sales in legal states is projected to increase 25 percent over the next four years. “A major sector of the cannabis market is made up of cannabis edibles, also known as cannabis-infused foods,” according to FinancialBuzz.com. "A market report by TechNavio

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Cannabis Dispensary Sponsors Mural in Denver Denver’s 2018 CRUSH WALLS festival drew more than 70 local and international artists to the Mile High City’s River North Art District to take their talents to the street. Spanning across 10 blocks of the RiNo neighborhood, murals were painted on the sides of buildings, turning the area into an outdoor art gallery. Denver dispensary, L’Eagle, partnered with and sponsored a mural created by local artists, Patrick Kane McGregor, Mike “Giant” LeSage and Jason Garcia. L’Eagle Co-Owner Amy Andrle has been a huge fan of CRUSH WALLS for years

estimates that the edible products market will witness considerable growth during the period 2018-2022 at a CAGR of over 25 percent by the end of the period. Edible products are used for both medical and recreational purposes, depending on their cannabinoid compounds.” While some people prefer to stay away from edibles due to their delayed release of cannabinoids, sales continue to grow at a consistent pace as more consumers become educated on the benefits of edibles and titration.

and strongly supports the Denver arts scene. Andrle said in a release, “It’s important for local businesses to support artistic endeavors such as CRUSH WALLS festival, which puts local artists and Denver’s neighborhood cityscapes in the spotlight.” The 100- by 30-foot mural is located at Chestnut Place between 35th and 46th Streets. Artist Robin Munro founded CRUSH WALLS in 2018. The mural, which is “spotlighting a message of love through each artist’s style,” will stay up through the year.


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The maximum amount of money, in dollars, that it costs a cannabis business to run a pesticide test on a single strain in Colorado: (Source: The Denver Post)

120

The amount of money, in dollars, that dispensary owners report as the average cost to purchase an ounce of cannabis in Pueblo: (Source: KRDO)

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The number of cannabisinvolved traffic fatalities in Colorado recorded during 2017, which has increased by 64 incidents since cannabis sales began in 2014: (Source: The Gazette)

139

The estimated number of illegal cannabis plants found on public lands that were seized by the U.S. Attorney’s Colorado office: (Source: Daily Record)

71,000

The estimated percentage of U.S. adults who said that they consumed cannabis in 2017: (Source: The Washington Post)

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The estimated amount of money, in millions of Canadian dollars, that Health Canada plans to invest in cannabis education over the next six years: (Source: Canadian Broadcasting Corporation)

100

The number of medical cannabis dispensary applications that were submitted to the state of New Jersey prior to the application deadline in mid-August: (Source: NorthJersey.com)  

146

The estimated percentage of American cannabis-infused edibles sales that reflects its compound annual growth rate between 2018 and 2022: (Source: Technavio)

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Marijuana Management Symposium 2018 WHEN: Wed, Oct. 31-Fri, Nov. 2 WHERE: Embassy Suites by Hilton Denver Downtown, 1420 Stout St., Denver WEBSITE: infocastinc.com/event/denver-marijuana-management-symposium Are you curious about what’s happening on the enforcement side of the cannabis industry? Teach yourself the rules, so you can be one step ahead of the rulemakers. The city of Denver is partnering with Infocast to launch the Marijuana Management Symposium 2018, which will cover code enforcement, zoning, licensing, policy, health and the overall impact of the cannabis industry on other aspects of Colorado, in a positive 20

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light. A welcome message will be provided by Denver Mayor Michael Hancock. There will be a workshop on Social Equity Programs, and what advocates are doing to promote diversity. Attendees can also check out an optional bus tour that will take attendees to a licensed retail shop, a cultivation facility and a manufacturing facility. The bus tour will teach industry insiders and outsiders the basics of the supply chain.


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NEWS

LOCAL

Progress and Play V a p e a n d P l ay a w a r d e d D e n v e r ’ s s e c o n d s o c i a l- u s e l i c e n s e By Caroline Hayes

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he city of Denver will soon see its second social-use cannabis business open later this year. On Aug. 24, Denver’s Licensing Director granted Taylor Rosean and Megan Lumpkins the city’s second permit to operate a cannabis consumption lounge. Vape and Play will be an adultuse vape bar, entertainment lounge and venue. Initiative 300, which was approved by voters in 2016, allows companies to apply for licenses to operate adult-use cannabis consumption businesses in designated areas. Strict limitations on location and specific zoning rules posed challenges in the beginning. Rosean and Lumpkins worked closely with neighborhood committees to adhere to public safety concerns and to make sure they weren’t violating any of I-300’s rules. The company behind Vape and Play has been a work in progress for almost two years. Rosean told CULTURE that his team is honored to have received one of the first Designated Consumption Area permits. Since 2016, the company has worked with legislators, attended task force meetings, spoke with registered neighborhood organizations and explained its business model to municipal government members and agencies. The application for Vape and Play was submitted in June 2018. Rosean, founder and operational director of Vape and Play, described in an interview that the saloon-style 20 station vape bar is constructed of beetle kill pine and will allow attendees to belly up, socialize and get their vape on together. Rosean said of the bar, “This unique patentpending design is geared specifically towards providing a cannabis consumption solution for the public. All parts are modular, removable, cleanable and sanitizable, meaning each guest will get to enjoy a perfectly safe cannabis experience every single hit. All of our BadPenny vaporizers are also 22

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tablet operated and feature artisan grade design, giving every customer a unique experience they will not be able to get at home.” There will not be cannabis sales on site. Patrons will be required to bring their own flower or concentrate and are asked to leave edibles and paraphernalia at home. Cannabis lovers of all levels of expertise and who are 21 and older are invited to come and enjoy Vape and Play. Events will consist of live music, comedians, yoga classes, educational seminars, industry functions, movie premiers, catered events, product launch parties and more. Rosean shared that although there won’t be arcade games, board and card games, trivia night, coloring books and televisions will provide plenty of entertainment when events are scheduled. Social-use cannabis clubs give tourists and those who can’t consume in their homes a safe place to come hang, vape and socialize. Cannabis social-use businesses are not allowed to cook and serve food, but don’t fear the munchies. Vape and Play is working hard on stocking unique vending options by sourcing snacks and foods not found in everyday vending machines. “While we do plan on having everyone’s favorites from the gas station, we also want to showcase international snacks and candies you might not see on your normal late night munchie run,” he said. They are also working with some of Denver’s hottest restaurants for catered events. “Vape and Play is excited to showcase the eateries that make Denver unique,” said Rosean. Vape and Play will open later this year in the prime location of Denver’s South Broadway district known for its unique hangouts, trendy eateries and abundance of dispensaries, also known as “The Green Mile.” The Vape and Play building, located at 1753 South Broadway, is currently undergoing renovations, and Rosean said the location is planning for an invite-only soft opening in November and a grand opening in December. Vape and Play’s mission is to “work with the community to create a space where adults can recreationally and responsibly consume cannabis, while happily co-existing with businesses and neighborhoods around them . . . and furthermore show the world it can be done,” according to a statement. Denver’s first social-use license was granted in February 2018 to The Coffee Joint, located at 1130 Yuma Court on Denver’s west side. c

Flatirons Food Film Festival Get your munchies on! Food and film are both bingeworthy, especially now with the advent of streaming network television. This year, the festival will be a homage to former CULTURE cover Anthony Bourdain, who tragically passed away this year. Bourdain was originally scheduled to speak as the keynote speaker at the festival, but now other speakers including Andy Breiter, Sisi Dong Brinn, Sara Brito, Tim Brod and other crew members from Anthony Bourdain’s No Reservations and Parts Unknown will be in attendance. Most of the speakers are involved in various culinary film or TV projects. A few of the highlighted films include Babette’s Feast, Brewmaster and Cuban Food Stories. Tickets can be purchased for the individual screenings if you’re not interested in the whole event. WHEN: Thurs, Oct. 11-Sun, Oct. 14 WHERE: Three theater venue locations in Boulder WEBSITE: flatironsfoodfilmfest. org


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NEWS

HEALTHY LIVING

Mindful Method Twisted Sister Yoga offers cannabis y o g a r e t r e at s a n d c l a s s e s

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Twisted Sister Yoga Owner Shelly Jenkins

By John McClain

T

he path to creating and running the oldest cannabis retreat in the United States began with a simple hand gesture during a yoga session. Shelly Jenkins, owner of Twisted Sister Yoga in Denver, had a powerful experience during her first yoga class, which was held at a fitness studio. “When the teacher cued a simple hands to heart mudra, a symbolic hand gesture, I could barely keep my shit together. Tears began streaming down my cheeks and my heart filled with emotion. It was powerful. It felt right. It felt like home,” said Jenkins. “The feeling was amazing, and I was hooked immediately.” She began practicing regularly and trained to become a teacher a year later. Jenkins began Twisted Sister Yoga to share the power of yoga with others. Established in 2012, the donation-only yoga studio partners with DANK, a Denver dispensary, for ganja yoga classes and retreats. She connected to DANK through Women Grow, an organization that connects women in the cannabis industry and ended up using their warehouse space for classes. Jenkins partners with DANK to offer strains that have relaxing qualities during cannabis yoga classes and retreats.


Jenkins has found that incorporating cannabis into yoga can be a useful wellness tool. “I believe in the healing power of cannabis and yoga,” said Jenkins. “My eyes were opened to this after being in India where holy men, Sadhus, incorporate plant medicine into daily rituals and practice ganja yoga every day.” Jenkins practices ganja yoga daily. Cannabis has been connected to yoga for millennia and is mentioned as one of five sacred plants in the Vedas. “They share many healing attributes, whether taken together or individually. They are both great at reducing stress. They both have

positive impact on those who suffer from post-traumatic stress disorder,” Jenkins said. “They effectively treat chronic pain.” Incorporating cannabis into Twisted Sister Yoga’s practice has been welcomed by students since the beginning. “It was unique and comfortable, especially for new yogis,” Jenkins shared. “It is dimly lit and without mirrors; it came without judgment and was definitely not focused on image or appearance. More puff, less fluff!” The ganja class begins with a smoke ceremony using a strain of cannabis specially curated by DANK. “Through our collaboration, we

selected a few genetics from their operation that would be ideal for ganja yoga classes and retreats,” said Jenkins. “We try to consume strains known for their relaxing qualities.” The cannabis yoga retreat Elevate and Align in July included a class at the studio before touring DANK Dispensary, then traveling to a private ranch in Aspen with over 400 acres alongside the William Forks River. Twisted Sister also held two women’s ganja retreats this summer at Lazy RB Ranch and Devil’s Thumb Ranch Resort & Spa. “Friends are made, bonds are created, and community is felt. Besides outside connection, we also offer many introspective workshops that allow attendees to make a deeper connection with themselves,” said Jenkins. The retreats included ganja yoga, cannabis cooking classes and education, a happy hour and bud bar, creating sacred pipes, mala and introspective classes. “These workshops are transformational and can catapult one’s life in a desired direction. Through these shared experiences, we connect and see each other,” Jenkins recalled. “The plant teaches us we are one, and our practice reinforces that belief. “ Jenkins’ wellness retreats are even attracting international tourists. “As cannabis continues to gain acceptance, people are attending retreats from as far as Russia and Canada. The event is popular with tourists and residents alike, and we will continue expanding to provide cannabis retreats in other legal markets.” Jenkins mentioned that she is traveling to explore possible international retreat locations for 2019. Twisted Sister’s ganja yoga classes are at Urban Sanctuary on Welton Street in Denver at 7 p.m. The class is $25, for ages 21 and over only. Classes generally follow the Hatha yoga type, which combines poses and breathing exercises and can incorporate beginners to yoga as well as more seasoned practitioners. Classes include a mellow Sunday morning class and several during the week that can be adjusted to accommodate all skill levels. c

“We try to consume strains known for their relaxing qualities.”

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REVIEWs

company highlight

Above and Beyond

D i x i e B r a n d s , I n c . f o c u s e s o n s a f e t y, r e l i a b i l i t y a n d m a x i m u m f l a v o r By Nicole Potter

H CEO Chuck Smith

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istory is in the making right now. Acceptance of cannabis is at an all-time high, encouraging many businesses to chase after their dreams of success. But compared to the earlier days of cannabis, expectations are higher, quality is required, and new innovations are necessary. There are countless cannabis brands looking to make a name for themselves, but those which have already been established have the upper hand. Dixie Brands, Inc. is one such brand that has experienced significant amount of success over the past decade, ensuring that its products are both reliable and safe for consumers, not to mention delicious. Dixie Brands, Inc. first launched in 2010

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Photo by Joel Meaders

with a single product—the Dixie Elixir, a THC-infused soda. The product was wildly popular, and CEO Chuck Smith realized that there was an untapped market for cannabisinfused beverages that were created safely and contained a proper dose of cannabis. “We could see that there was a clear consumer demand for high-quality products, across a broad set of delivery formats, that would deliver a consistent experience time and time again,” Smith told CULTURE in an exclusive interview. Now Dixie Brands, Inc. offers five flavors of its Dixie Elixir product, and has expanded its inventory with 30 different product variations including edibles (like chocolates, gummies, mints and tarts in addition to Dixie Elixirs and a Citrus Acai Lifted beverage), tinctures, topicals and most recently, a high-end extraction line.


Dixie Brands, Inc. is setting a high standard for the future of cannabis. For almost 10 years the company has embraced its core values, which revolve around proper research, education and advocacy. Now that the company is well established, it has become a trusted brand for both safe and flavorful cannabis products. Rising above most competitors is a major accomplishment, and Dixie Brands, Inc. embraces quite a few personal statements about how it plans on grow. Above all else, one of its most important goals is to maintain the trust of consumers and ensure customer loyalty. “In a rapidly growing industry that can sometimes sacrifice quality for short term gains, we’re all about safety, reliability and accuracy,” said Smith. With the support of consumers, Dixie Brands, Inc. is able to continue producing high-quality

products. The number of products that Dixie now sells is a clear indication that its customers are loyal fans. “Our processes are finely tuned to get the best quality product to our customers on a consistent basis,” Smith added. “We handcraft every product with pureextracted THC and go far above and beyond the mandatory required testing. We triple lab test every product we sell. Because when it comes to cannabis, we want to be the consistent standard that other companies have to measure up to.” But like other cannabis businesses, Dixie isn’t impervious to the many issues plaguing the industry. Smith notes that banking for instance is a constant challenge for business owners, not to mention how the current federally illegal status of cannabis frequently affects success, too. Despite setbacks that the industry has

experienced as a whole, Smith is certain that the next few years will be extremely formative both for the industry and for Dixie Brands, Inc. “Right now, we have operations in Colorado, California, Maryland and Nevada,” Smith added. “We also announced a licensing partnership with Auxly Inc to bring Dixie to Canada. Currently we are working hard to complete a public offering, slated for October, which will enable us to increase our U.S. expansion by another four to six states by the end of 2019. That will give Dixie the largest footprint of controlled product manufacturing and distribution in the industry.” c

Co m pa n y N a me: Dixie Brands, Inc. A d dress: 4990 Oakland St., Denver Website: dixieelixirs.com Ph o ne N u m ber: (303) 945-3965 Interviewed: Chuck Smith, CEO

“Our processes are f i n e ly t u n e d to get the best quality product to our customers on a consistent basis.” CultureMagazine.com

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REVIEWs

company highlight

Bonsai Cultivation 1955 S Quince St., Denver www.bonsaicultivation.com

How would you describe your company? What is your specialty? Bonsai Cultivation is a recreational cannabis grow and wholesaler based in Denver that serves recreational dispensaries and extraction facilities throughout the entire state of Colorado. We specialize in producing top-shelf cannabis that is hand trimmed and cured in climate controlled, terpene enhancing mahogany environments. What do you offer consumers/ clients that others don’t? We offer dispensaries a large variety of high quality flower including highly sought after strains such as Do Si Dos, Tangie Power and GG4, or classic strains like Banana Kush, OG #18 and Afghani. We also offer strain specific one-gram pre-rolled cones and two packs of strain specific, hemp wrapped half-gram blunts. We are also pesticide, fungicide and microbial process validated. How and why did your company start up? Shortly after recreational cannabis became legal we saw an opportunity for flower production. In 2015, 30

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we acquired a 28,000 squarefoot building, and with the help of strategic investors we were able to design, build and develop 22,000 square-foot of cultivation canopy space. We acquired the best genetics available in Colorado and put our Cannabis Cup winning grow methodology to work in the space. With the changing landscape of medical and recreational cannabis, what do you see as the biggest challenges to your progress as a company? Any advantages? Currently the biggest challenge facing the recreational cannabis industry is the surplus of cultivation licenses and the overproduction of flower surpasses the needs for the state. With this overproduction comes price compression as the industry commoditizes itself. Fortunately for us, with our modern facility with automated processes, we’re able to maintain production of high quality products at a lower cost than your average cultivation. What words of advice would you offer anyone seeking to enter the world of cannabis business? You need to understand the very competitive market you’re going into. You absolutely need to have a well experienced and sophisticated team; you need to be well financed

and focus on a niche product. Just opening a large-scale building or operation doesn’t guarantee you success, it takes years of experience, passion and networking to be successful in this industry. What are the goals and vision moving forward, for your company? Where do you see your company in five years? Moving forward our goal is grow our business, currently consisting of 50 employees, into one of the top cannabis providers in the state of Colorado with the consideration of taking our model nationwide through consulting or strategic partnerships. We have a two phase expansion project that’s recently been approved by the Denver [Building Permits and Building Records] and with this expansion, we will gain an additional 10,000 square-feet of cultivation space. We are also considering the addition of a MIP license to our facility allowing for vertical integration through cannabis extraction on the production side of retail cannabis. What do you hope to accomplish in the cannabis industry? We hope to set the standards for recreational cultivation while helping to remove the stigma that surrounds cannabis businesses and legitimize the industry. c


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REVIEWs

strain, edible & concentrate

Snap & Spice Just in time for all things fall, we discovered Coda Signature’s Snap & Spice chocolate bar. Made up of warming spices such as ginger, cardamom, cinnamon, anise and nutmeg touched with a hint of orange, this decadent treat made us feel all sorts of cozy. The Snap & Spices’ darkened milk chocolate bar for adult-use has 100mg CBD and 100mg THC of CO2 extracted oil made from organically grown cannabis plants. For medical-use the bar has 200mg THC and 100mg CBD. The chocolate bar is cut into 10 pieces, which makes for easy dosing. The 1:1 ratio induced a fun, relaxing and functional effect overall. The CBD helped allow Monday’s worries and stresses to wash right over us, while the THC targeted body tension. Reviewers reveled in the tangy flavor of the spices used and commented that the flavor danced around in our mouths. The Snap & Spice chocolate bar is the perfect addition to any fall activity, from apple picking to pumpkin carving, as its flavors pair well with the season and the effects allow consumers to be functional enough for activities. Coda Signature products are available in both recreational and medical markets and can be found in 500 stores around Colorado. To find locations visit www.codasignature.com/locations.

Tangie Power by Chronic Therapy

Available at: Chronic Therapy in Wheat Ridge and Cortez.

CULTUREMAGAZINE.com GET YOUR CLICKS

HERE

We were pumped to try the award-winning Tangie Power from Chronic Therapy. The smell alone is sure to boost your spirits and possibly allow you to develop your own super power for the day. We received light green, dense nuggets with orange hairs and visible trichomes. Grown in coco with perlite, it’s clear that the Tangie Power was well cared for. The parent strains, Agent Orange and Blue Power, helped to create the amazing fruity citrus smell that we couldn’t get enough of. We used a metal grinder to break up the Tangie Power’s dense nuggets. We then loaded a clean glass water pipe and used a hemp wick to light the flower. We instantly felt a head and body change, which was heavy on both fronts and left our mouths feeling citrusy fresh. Reviewers felt uplifted, motivated and full of giggles. This strain induced quite a bit of munchies, making it a great appetite inducer. Tangie Power is a 60/40 sativa dominant, which makes it perfect for most times of the day. Overall, it was clear to see why this strain won first place Flower Potency at 2018’s The Grow-Off competition.

Black Cherry and Dark Chocolate An old favorite executed to perfection, the Black Cherry and Dark Chocolate bar from BlueKudu didn’t disappoint. This deliciously sophisticated candy bar came with 20 servings, each square weighing in with 15mg CBD and just 0.5mg THC. The infused oil is extracted using ethyl alcohol, ensuring a full terpene profile is captured from the plant. The low dose of THC compared to the high level of CBD helped to uphold motivation for the day. The larger dose of CBD was a nice stress and anxiety reducer that also acted as an anti-inflammatory, creating deep muscle relaxation. One of our team members reported that it helped soothe a pressure headache she was experiencing from the changing of seasons. The bar is vegan and gluten-free and also contains a nice dose of antioxidants, thanks to the rich dark chocolate and cherry combo. This specific bar also comes in a 60:1 that could be nice for those with a low tolerance or not wanting a large dose. 32

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Available wherever: Coda Signature products are carried.

Available wherever: BlueKudu products are carried.


DŌSD Edibles Nano Bites Available wherever: DŌSD Edibles products are carried.

The soothing sound of waves crashing on the shore, lying comfortably on your towel on top of the soft white sand, the mid-summer sun warming your skin as you sip on an icy Piña Colada—these Pina Colada DŌSD Edibles Nano Bites are the inspiration behind some of the most luxurious daydreams. The entire package of these high potency gummies contains 250mg THC in 10 bite-sized pieces. And you know when nanoparticles are involved, like they are with products by DŌSD, that the effects will take control quickly. After chewing up just one bright yellow, fruity Nano Bite, reviewers were quickly feeling the intense body and head effects. It was noted that some might find these userfriendly little treats helpful in treating chronic pain, insomnia, nausea and PTSD. Be forewarned, however, that these Nano Bites pack one hell of a punch, so take your time, and be careful to not overdo it.

Gorilla Glue Nectar Say “hello” to your new favorite daytime cartridge. Once reviewers got their hands on the sleek silver Gorilla Glue Nectar cartridge and battery by Spectrum Concentrates with a sacred geometry design, we had a hard time putting it down. A cross between Chocolate Diesel and Sour Diesel, this double-diesel delight starting delivering on the sativa qualities almost immediately following the first inhale. Make sure you share with a friend, as the talkative and euphoric effects are sure to lend to an overall positive bonding experience. If you find yourself uninspired of the middle of a workday, this GG Nectar is sure to pull through with a level of focus and energy as well. However, some indica characteristics eventually came through with this bad boy, so be sure to use it sparingly first thing in the morning. With an 18 percent terpene content, not only are you sure to enjoy the effects, but the floral aroma was made to impress as well.

Available wherever: Spectrum Concentrates products are carried.

Pressies

Available wherever: Organa Brands products are carried.

Welcome to the future—Pressies are a fine representation of where the cannabis industry is headed, as they are easy to titrate and offer specific effects. Tiny tablets with a small amount of THC also contain wellness supplements, which have targeted nutraceuticals for specific experiences. Three offerings are available, ENERGY, FOCUS or SLEEP, and they each provide a specific targeted experience, taking out all the uncertainty and guessing that is notorious with many edible products. Reviewers decided to make a day of it and started off strong with a pack of the ENERGY Pressies, which contain 10mg of THC and are to be swallowed, not chewed. As experienced reviewers and regular consumers of THC, reviewers found this dosage to be very functional, yet effective in offering a burst of creative energy that was not too fogged by psychoactive effects. This could also be due to the product’s 90mg B Vitamin Mix, 100mg ginseng and 50mg energy blend complementing the THC. The future is here, and we couldn’t be more excited to add ENERGY, FOCUS and SLEEP to our everyday routines. Pressies are available in Colorado and California. Available wherever: Dixie Brands products are carried.

Bordello MINDSET by Dixie Brands Dixie Brands’ MINDSET cartridges provide a colorful way to experience cannabis. Filled with full-spectrum distillate oil with an average THC potency of 75 percent or higher, you know you’re in for a ride. The mouthpieces come in different colors. Our cartridge was filled with Bordello, a cross between Alexis and Blueberry Apocalypse. Immediately reviewers’ taste buds were overwhelmed with a fruity taste and earthy notes on the exhale. As the effects settled into our bodies, we couldn’t help but reminiscence about our earlier days of smoking celebratory joints at the top of a mountain trail following some good exercise. We only wondered how much easier the hikes down would have been if we had chosen to vape with one of these cartridges instead. The easy come down from the Bordello MINDSET is perfect for daytime activities, whether you’re looking to get physical outdoors or just stay in to organize your sock drawer. CultureMagazine.com

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Available wherever: Aceso Wellness products are carried.

Aceso Wellness “Calm” As hemp continues to “go mainstream,” consumers everywhere are turning to cannabis connoisseurs to find out how they can get their hands on the most reliable hemp products. Just about everyone is interested in finding a natural, safe and effective way to reduce everyday stress and anxiety. At CULTURE, we now know that we can turn our friends and relatives toward Aceso Wellness. The brand’s product “Calm” is non-psychoactive and was formulated using Farm Bill compliant industrial hemp. Some everyday cannabis consumers might care less about discretion, but those who are branching out to try hemp-derived products in particular will especially appreciate this inconspicuous and convenient 335mg sublingual spray, which is perfect for on-the-go use. Also available as a fizzy beverage mix, “Calm” pulls through on its namesake by including calming terpenes like linalool from lavender, limonene from grapefruit and passionflower, combined with L-Theanine (green tea oil).

Girl Scout Cookies Keef Pod There is one thing that is certain about Keef Brands—the company always utilizes the most cutting-edge technology to really set itself out from others. This Girl Scout Cookies Keef Pod is a great example of this innovative spirit, as it utilizes a 500mg high-intensity pod, which allows for one of the smoothest hits on the market. It’s safe to say that Keef Brands hit the mark of intricacy in this pod. Plant-based terpenes in CO2 derived distillate mean that the flavor of this GSC out-of-this-world. The indica-dominant hybrid effects paired with the 73 percent THC contained in this pod really serve for an otherworldly experience, as reviewers felt uplifted and optimistic after just a couple small rips. If hybrids aren’t your go-to choice, The Keef Pod is also available in Strawberry Diesel (Sativa) and Bubba Kush (Indica).

Available wherever: Keef Brands products are carried.

High Five Pack

Available wherever: Willie’s Reserve products are carried.

It doesn’t matter what type of art you’re into creating, because the High Five Pack from Willie’s Reserve may bring you a healthy dose of inspiration. This five pack of sativa-dominant half-gram ready rolls came sealed in the package that we have come to recognize from one of CULTURE’s favorite celebrity cannabis brands. In addition to the man, the myth, the legend—what really made us fall in love with Willie’s Reserve is the company’s support for local growers and farms. These ready rolls are filled with quality Dutch Treat Haze flower. Reviewers enjoyed the smooth inhale while smoking these ready rolls. Upon first inhalation, euphoria slowly crept over reviewers, with strong and uplifting cerebral effects taking hold. Many were overcome with creative energy that surged through the room and into a full-fledged drum circle. The creative rush was eventually followed by relaxation, making us wonder if this cross of Super Silver Haze and Dutch Treat was exactly what Willie Nelson himself had on hand when he channeled the creative gusto to write some of his most famous songs like “Whiskey River” and “Hello Walls.” Available wherever: Wana products are carried.

Exotic Yuzu 2:1 CBD/THC Sour Gummies What looks like a lemon, is sour like a lemon, but isn’t really a lemon at all? It’s a yuzu! A small grapefruit-like citrus fruit, the yuzu isn’t as well-known as its popular citrus cousins, mandarin oranges and lemons. However, that might change with the introduction of these deliciously sour edibles—Wana’s Exotic Yuzu 2:1 CBD/THC Sour Gummies. Just looking at these sour gummies made reviewers’ mouths salivate. Something about the sour crystals of sugar glistening atop these bright yellow treats brought huge grins to reviewers’ faces potent edible offerings that consumers everywhere are demanding. Made with all natural colors and flavors, these tart and citrusy gummies are infused with premium cannabis extract. Treat your taste buds while getting your daily dose of THC and CBD, courtesy of Wana. 34

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For More Products Go To CultureMagazine.com

REVIEWs

1. Grill Cube BBQ Going camping or glamping this autumn? This tiny mobile outdoor cooking grill is perfect for quick getaways in the great outdoors. The device is less than 6.5 inches cubed, it weighs only 3.1 pounds and is made out of lightweight aluminum and steel. It’s perfect for grilling or roasting kebabs, steak, chicken, tofu or useful to boil a small kettle. It is made in Japan, where you can find miniature versions of just about anything. A tiny removable tray slides out from underneath and can store charcoal. Price: $88 More Information: japantrendshop.com 2. Cannabis Sativa Kitchen Sea Towel Let guests who enter your kitchen know that you’re a cannabis consumer in a classy way with this 28-inch by 18-inch flour sack kitchen towel featuring a beautifully stitched hemp plant design. It’s handmade and fashioned out of cotton, and it features a scientificlooking hemp plant depiction reminiscent of botanical cannabis or hemp diagrams of the 19th century. It’s subtle enough to blend in and not clash with your kitchen décor, and do so without making a loud statement. Use it to dry your hands over the sink or display it as a decorative flair piece. Price: $16 More Information: etsy.com/listing/580790100/ cannabis-sativa-kitchen-tea-towel 36

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3. FoodCycler™ FC-30 Do you really care about the planet, or are you all just talk? It’s time to stop being wasteful with your food leftovers. The FoodCycler™ FC-30 converts food waste into nutrient-rich compost. If you’re into cannabis cultivation, this kitchen appliance may come in handy. Old school cultivators used eggshells or spoiled milk (which kills powdery mildew) as D.I.Y. fertilizer, but this composter converts food scraps at a 90 percent conversion rate from food scraps to “foodilizer.” The whole process can be finished in as little as three hours. The FoodCycler™ FC-30 soil is also great for growing tomatoes, flowers or other plants. Price: $349 More Information: nofoodwaste. com/products/foodcycler-fc-30

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4. Rolling Pin: Engraved Marijuana Leaf Throwing your next cannabisthemed party is piece of cake with this engraved wooden rolling pin. Create dozens of embossed cookies with fan leaf patterns in a single roll. Put your back into it! The rolling pin is 10 inches by two inches, the perfect size for cooking a few dozen cookies with the cannabis leaf design. It makes a little bit of work go a long way. Its old-fashioned appeal makes it ideal for gifts as well. If you’re a seasoned kitchen professional, this rolling pin works with fondant, crust, marzipan or any dough-like substance. Price: $23.50 More Information: etsy.com/ listing/384434686/rolling-pinengraved-marijuana-leaf

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REVIEWs

entertainment

BOOK

From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen Snoop Dogg Pub. Chronicle Books Branching into cooking as the co-host of the Emmy-nominated show, Martha & Snoop’s Potluck Dinner Party, Snoop Dogg is now making his love for the culinary arts even more official with the launch of his first-ever cookbook, From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen. Known for his love of cannabis, you won’t find any cannabis recipes in this book, although some of Dogg’s favorite recipes like Easy Orange Chicken or Baked Mac & Cheese will deliver as the most scrumptious munchie food. Let the “Doggfather” take you on an edible journey to the factory of flavor. (Jacob Cannon) 38

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Release Date: oct. 26 Available on: PlayStation 4 and Xbox One

GAME

Red Dead Redemption II Dev. Rockstar Studios Pub. Rockstar Games In terms of American history, nothing is more classic than the aesthetic of the Wild West—which is why Rockstar Games’ original Red Dead Redemption game became a big hit when it released eight years ago. Now a sequel is finally making its way to next generation consoles, offering a new open world adventure set in 1899 just as the era of the Wild West ends and the 20th century begins. Ride horses, lasso enemies, travel with your outlaw gang and marvel at the beautiful landscape of the United States in its prime. (Nicole Potter)

MOVIE MUSIC

Won’t You Be My Neighbor?

SANS

Dir. Morgan Neville Focus Features

Keller Williams Self-Released

In a world that often seems cold and callous, it’s easy to forget that children can be especially affected by the atmosphere and events that surround them. For over three decades Mister Rogers’ Neighborhood was a source of reassurance, positivity and education for millions of children in the United States and beyond. Won’t You Be My Neighbor? profiles Fred Rogers himself and takes viewers through a thorough profile of his life and the nearly immeasurable impact of his show. Loaded with all of the wholesome Mr. Rogers content anyone could want, the film is as heart-warming as it is thought provoking. (Simon Weedn)

Outside of the Grateful Dead itself, there isn’t anyone in the jam scene as prolific as Keller Williams. With nearly two dozen albums worth of solo material and collaborations, Williams has built a reputation for being one of the hardest workers in a fairly mellow community. On his most recent release, SANS, Williams challenges himself by keeping the record entirely instrumental, pushing his sound in new and interesting directions. In his signature style, the songs are loaded up with interesting loops, rhythms and guitar work that truly shows off Keller’s boundless creativity and captivating musical skills. (Simon Weedn)


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C

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Matty Matheson continues to make edible masterpieces, on and off t h e s c r e e n By Benjamin M. Adams

C

hef Matty Matheson is

following of nearly half a million followers

undoubtedly among the

on Instagram while becoming one of

most animated personalities

the top-paid chefs in Canada due to his

you’ll ever witness on-

larger-than-life personality. But Matheson

screen. Born and raised

doesn’t care where good food comes

on the rough streets of

from—whether it hails from a hole-in-

Parkdale, Toronto, the

the-wall gas station or from an esteemed

young Canadian bad boy chef grew to

five-star restaurant. His quest for the best

international stardom after partnering with

grub takes him anywhere and everywhere,

a string of wildly successful restaurants.

regardless of the eating establishment’s

From Oddfellows to La Pallete, Le Sélect

social standing. Only the taste matters.

Bistro and Parts & Labour, Matheson became well-rounded in the art of culinary

about what you can find in his first

perfection in a variety of restaurants

cookbook and memoir, Matty Matheson:

spanning multiple cultural backgrounds.

A Cookbook, which is due for release

Through his unstoppable popularity

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Matheson confided with CULTURE

on Oct. 9, as well as his rise to fame and

on YouTube and on two VICELAND

his thoughts on recreational cannabis

series entitled Dead Set on Life and

legalization happening in Canada on

It’s Suppertime!, he’s amassed a loyal

Oct. 17.

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a

n

Photo by Aaron Wynia

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You’re about to release your first cookbook. How were these dishes and recipes selected? The book is broken down in a certain way—half of the book is family, and half the book is restaurants. The beginning of the book is about my dad’s parents and my mom’s parents, then my parents and my in-laws. My grandfather had a restaurant in Prince Edward Island, so it’s a lot of maritime food, a lot of seafood, some diner recipes and recipes from my grandmother, like chowchow, mustard pickles and grilled beef tongue. My mom’s grandparents are Acadian, so it’s more like meat-andpotatoes-type stuff, roast and Rappie pie, an Acadian classic dish. Then my parents’ dishes are kind of the stuff that I grew up on. There’s a chicken curry broccoli casserole and mostly other family stuff. My in-laws are Irish and Italian-Canadian, so there’s Italian food and stuff like that. So, that’s the first half of the book—my foundation and where I come from. Then, the second half of the book is all my restaurant stuff. I learned how to cook in French restaurants, so a quarter of the book is recipes from Le Sélect Bistro in Toronto, [Canada,] and it’s been there for like 35 years. The other restaurant is La Palette, which has been around for 15 to 18 years or so. Then we get into Oddfellows, which was my first restaurant that I opened when I was 26. And then Parts & Labour is where 44

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we close it out. It represents my lineage so far, and then I kind of tell my story throughout the book and use these recipes to tell stories about my life. You’ve hosted and produced multiple series on VICELAND. How did you end up connecting with some of the best film production crews in the business? Through friends. It was really a very organic, unplanned kind of thing that happened. When they started doing MUNCHIES, like the very first MUNCHIES with David Chang, I started hitting up my dudes in Canada, because I’ve been friends with them since like the early 2000s, like 2003. VICE used to have stores. One of the stores was across the street from my bistro, so I’ve known Photo by Pat O’Rourke

all the VICE guys at the store. Before, VICE was just about drugs, photographers and sex, and there was never really anything I could contribute. And then when they started to cover food, I was like, “Me, me, me, me, ME!” And then when everyone started talking about VICELAND doing a TV network, they came to me and said, “You want to shoot a TV show?” And I said, “Yeah, let’s go.” We did three seasons of Dead Set on Life. And then I don’t think the world needs more white men traveling the world and trying to identify different cultures. So I said, “Why don’t we just try to do a really fucking crazy cooking show?” And they were down. And then we made It’s Suppertime! And we did 24 episodes of It’s Suppertime!


Hot Turkey Sandwich p. 46

Broccoli-Chicken Cheddar Curry Casserole p. 90

Lamb Dandan Noodles p. 263

Dead Set on Life premiered on VICELAND in 2016. Recently, it received two Canadian Screen Award nominations. What do you think led to its success? I just think that the thing VICE has done really well is give different people an opportunity, people that don’t really fit the mold of people that should be on television. I think that the way that I talk, the way that I

look and the way that I think about things is very different than a lot of people on television. I was up against some of the biggest shows in Canada, unscripted, and all of these award shows are very political. I didn’t win anything, because they gave it to the biggest shows—I think Property Brothers won. But it was funny, because it was Dead Set on Life up against like five home renovation shows. Photos by Quentin Bacon

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Tell us about your new restaurant in the works. It’s going to be the greatest restaurant in Canadian history. I really want to do this restaurant justice and let it speak for itself. I’m going to play this one close to my chest. I’m not talking about it at all. I haven’t said the name of it. I’m just lying to people, straight up. But that’s exciting, right? It is. It’s my first restaurant. I have a backer, obviously, but it’s my restaurant. I own majority. It’s my vision. My execution. I put together

“ c r l a o t b t t a

[ M y f i r s t o o k b o o k ] e p r e s e n t s m y i n e a g e s o f a r , n d t h e n I k i n d f t e l l m y s t o r y h r o u g h o u t t h e o o k a n d u s e h e s e r e c i p e s o t e l l s t o r i e s b o u t m y l i f e . ” the team. I’m very excited to show my country to the world. I just want to get back. For the last four of five years or so, I’ve just been traveling the world a bit. I’ve set up a second career for the last five years. We’ve done Maker Pizza, which has been done really well. I’m really proud of Maker Pizza. But this restaurant is definitely going to be a “Matty restaurant.” It’s going to really show where I’m at. I’m a very different person than I was almost 10 years ago when I opened Parts & Labour. That’s for sure. This restaurant is going to shine light on who the fuck I really am right now.

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Photo by Aaron Wynia


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“ P e o p l e a r e d o i n g i t a n y w a y s a n d I d o n ’ t t h i n k [ l e g a l i z a t i o n ] i s g o i n g t o m a k e m o r e p e o p l e s m o k e w e e d . I f y o u w a n t t o s m o k e w e e d , d o i t , a n d i f y o u d o n ’ t , t h e n d o n ’ t s m o k e w e e d . ”

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Photo by Aaron Wynia


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Front cover photograph copyright © Daniel Ehrenworth

When Canadians cross the border into the states, what do they think is the strangest thing about Americans? Your fear. Your fear of impending doom on your country and that you have to destroy everything to feel safe while all of you guys are basically destroying each other. It’s very similar. Imagine if Canada was as big as the United States. What are you guys,

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like 300 million people? There’s only [36] million in Canada. People ask why we’re so happy. We’re happy up here because we’re not crawling over each other. I think that’s what makes the culture different. When we go into the states I just find it different. I love the United States, though. Americans are American, like they’re extremely proud. We go other places, and people are more reserved.

Recreational cannabis is becoming legalized in Canada on Oct. 17. What is your opinion on Canada embracing the plant? It’s just another thing for people to regulate, control and make money off of. People are going to be high, and they’re going to treat it the same way as alcohol. If you get pulled over, and you’re fuckin’ faded from three blunts, then I’m sure you’re going to get in trouble. I haven’t done a lot of research into it. I definitely don’t smoke weed. It’s just another legalized substance. People are doing it anyways, and I don’t think [legalization] is going to make more people smoke weed. If you want to smoke weed, do it, and if you don’t, then don’t smoke weed. People do drugs. Some people are successful with it and others are not. It depends on the person.   What are your plans in the next upcoming several months? What can we expect? My cookbook comes out Oct. 9. We’ll be doing a pretty good American tour. We’re doing a Canadian tour. We’re doing an Australian tour. All that stuff. We’re pretty much booked until Christmas. And then my restaurant will hopefully open in April/May, and that will take up the rest of my year. But everything changes so fast, so who knows? The concrete events include my new restaurant opening in 2019 and my book release. I’ve got a new baby coming, so I’ve had a little bit of family time. This year was pretty chill, but next year will be amazing. c

www.abramsbooks.com/mattymatheson | www.instagram.com/mattymatheson


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Contemporary chefs are crushing the cannabis cooking scene By Madison Ortiz

S

ure, edibles are sweet, but they don’t all have to be sugary desserts. In fact, popular chefs from across the nation are each making an effort to modernize cooking with cannabis, by steering away from the typical pot brownies, focusing on various

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infusion techniques and creating strategic pairings based upon cannabinoid effects and terpene profiles. Responsibly-dosed breakfast, lunch and dinner is served; now we invite you to dig in and elevate your perception of cooking with cannabis. CULTURE caught up with six chefs who are leading the way in the cannabis food space.


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Chef Ricky Flickenger

Chef Nathan Santana

Author of Cannabis & the Art of Infusion, Ricky Flickenger of Washington is a self-made chef, with a degree in Psychology. Formerly working with teenagers who were overcoming eating disorders, Flickenger turned his lifelong passion for food into a career. About seven years ago, with experience working in restaurants and bakeries under his belt, he began to teach people how to cook. Fast forward to November 2012, Washington (alongside Colorado) became one of the first two states to legalize cannabis recreationally via Initiative 502. Flickenger found that he personally enjoys medicating with low-dose edibles in the evening to help alleviate high anxiety, panic attacks and sleeplessness. Early on, Flickenger noticed some unfavorable details regarding food quality and inconsistency with the dosage of some cannabis edibles. “When I started buying edibles, things were mostly sweet; they didn’t seem to be as concerned about quality as just [offering] a vehicle for the THC to get inside of you.” Additionally, Flickenger struggled to understand labels, which were declaring the same milligrams of THC dosage in products, yet presenting drastically different effects. Determined to help others implement exact dosage, he has been teaching a 15-minute method to readers of his elevated cookbook, with an end result infusion that barely changes color and has little-to-no cannabis flavor. “I try to show people [they can] make virtually any dish into edibles,” he said. Flickenger also offers a mobile chef service in which he goes to a client’s home, prepared with all ingredients and equipment needed, and he teaches them how to cook (with and without cannabis). To widen his audience and make this information more accessible, Flickenger sells interactive recipes that are available on his Patreon page. Patreon recipes are currently not cannabis-based, due to unclear regulations regarding the legalities of doing so on that platform, but he insists all his recipes can be easily infused using the methods he describes in his book.

Chef Nathan Santana hosts seven-course, highend cannabis infused dinners, pop-up style, via his company “Cultured: Create & Destroy.” Experimenting in his home kitchen since childhood, Santana dreamed of culinary school. After working on the line, he moved to Los Angeles, California in 2014 at age 20 to pursue this dream, ultimately obtaining his master’s degree. Experiencing the overdose of his best friend via painkillers, Santana strongly prefers to consume cannabis to alleviate his pains associated with a snowboarding injury, which also helps him sleep. Recognizing an opportunity within the cannabis food scene to “get more gastronomic with it,” Santana and his partner Botafarm Genetics aim to change perspectives with their pop-up dinners. “It’s not just about getting high; it’s about the food too, and it’s about utilizing the herb for flavor. [...] It’s more about enjoying the experience and conversing about it,” Santana said. Santana pairs his partner’s genetics, grown specifically for flavor and scent, with his food in every way imaginable—crumble butters, pasta dough infused with THC oil, and even shaved cannabis on top of the food. “[Cannabis is] so flavorful. If you work with it correctly, there’s so much flavor that comes out of it.” In addition to his pop-up dining events, Santana is the executive sous chef (Chef de Cuisine) at The Wallace in Los Angeles, California. Santana and his partner’s goal is to turn their business into a Michelin-star restaurant that utilizes cannabis in a variety of different ways.

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instagram.com/chef_nate_santana


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Chef Daniella Davis

Chef Jessica Catalano

Chef Daniella Davis is owner and executive private chef of Dine in with Daniella, where she caters cannabis pop-up events, in addition to offering one-of-akind private chef services in Southern California and New York. Cooking since age five, Davis has been a chef on the rise for the last seven years. An avid cannabis consumer and sickle cell warrior, Davis made an important decision to steer away from opioid pain medication. She dabbled with making edibles for personal consumption, until March of this year, when she launched the first of her bi-monthly pop-up events, themed Cocktails and Cannabis, which was extremely successful. “I’m doing different themes every event so people can see the versatility (of cannabis), it’s not just strictly limited to desserts,” Davis shared. Her great reputation as a chef of non-cannabis-infused foods has contributed to the phenomenal attendance she’s received at each event, in addition to her reach amongst her peers in the cannabis community; among her guests were cancer patients, epilepsy warriors and peers from her sickle

Chef Jessica Catalano was one of the first chefs in the world to pioneer strain-specific cannabis cuisine. She authored a book, The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine, which pairs every recipe with strains chosen for their complementary benefit to the dish. “When it comes to cannabis there’s all different flavors and terpene profiles [...] associated with strains and phenotypes. I started a blog [with] free recipes, and within four months it was such a hit that I got offered a book deal.” Catalano has always been interested in cooking and had a strong desire to go to culinary school, but in pursuit of a career with more financial stability, she began her professional journey in Buffalo, New York, where she went to school for clinical psychology. At 23, Catalano went to Colorado and got her EMTS certificate working in a detox unit, and shortly after enrolled into culinary school. Now working as a chef for private dinners and events, Catalano loves cooking in accordance to the seasons, in addition to “ethnic recipes with cultural significance.” Catalano described a recipe for a Vietnamese dish, Lemon Kush Spring Rolls. “The terpene profile from that strain really enhances the flavor profile of all the fresh vegetables,” she said. Checked off her bucket list in 2015, Catalano cooked for Snoop Dogg at an exclusive party for the 2015 X Games in Aspen, Colorado. Today, she’s living in the suburbs of Seattle, Washington, raising her three-year-old daughter, Mary Jane, and working on her own time for public and private events. Catalano hopes that her work will help change the misconception that “cannabis tastes disgusting.” “If done in a proper way, [...] it really can be a wonderful thing to cook with, just like we cook with basil, oregano or rosemary.”

“I’m doing different themes every event so p e o p l e c a n s e e t h e v e r s at i l i t y ( o f c a n n a b i s ) , i t ’ s n o t j u s t s t r i c t ly l i m i t e d t o d e s s e r t s . ” cell support group. Her second pop-up in May had a Brunch theme, which included a CBD cocktail bar along with an array of foods and condiments, each uniquely infused with a low dose of medical grade cannabis oils, butters and terpenes. In addition to a BBQ-themed pop-up back in August, she’s hosted 15 private dinners since March, catering to the medical cannabis community. Davis prefers to be interactive with her clients, inquiring their individual needs and, if they desire, walks them through the recipe from start to finish, sharing information on strains and dosage, alongside cooking technique. chefdaniella.com 56

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Chef Alecia Winters

Chef Brandon Allen

Chef Alecia Winters of Michigan is the owner of Pretty in Pink Edibles, has been featured as a cannabis chef in Forbes and placed in the top 19 home cooks in America on season 9 of MasterChef. As a young single mom, Winters ensured that her son had a healthy balanced diet, learning new techniques from cooking shows and tutorials. Her relationship with cannabis started at 18, when she started smoking to alleviate anxiety and panic attacks, but became more pro-cannabis when family member reached out seeking help getting off opioids. “It really opened my eyes; I did a lot more research,” she said. With experience being criticized by loved ones for being a cannabis consumer and promoter, she wants to help alleviate this feeling for other moms. “There shouldn’t be a shameful feeling when it comes to wanting to naturally treat your depression or anxiety.” Winters aims to open an infusion kitchen where she plans to teach others how easy it is to prepare infused food. The ultimate goal in her future infusion kitchen is to teach people how to incorporate cannabis cooking in to their daily lives based upon their dietary restrictions. A simple recipe Winters recommends is CannaMilk; she infuses it with a strain that has stimulating effects and then adds it to her morning coffee. Although Winters’ conversations regarding cannabis were not aired in “There shouldn’t season 9 of MasterChef, be a shameful likely as that storyline was clashing with her feeling when it persona as a daycare owner, she hopes to comes to wanting nail her audition and t o n at u r a l ly t r e at return next season, utilizing the cannabis your depression or storyline more appropriately. a n x i e t y. ”

Chef Brandon Allen of San Diego, California is a professionally trained chef specializing in paleo and ketogenic cuisine and is director of R&D at the Trichome Institute. Allen suffered from a back injury shortly after culinary school and went in search of a holistic approach to healing. He made a drastic shift from a vegan to a ketogenic lifestyle and reintroduced cannabis as medicine, via microdosing with edibles. With his new diet in mind, he wanted to learn how to make his own edibles, which led to a desire to understand how to pick the best ingredients, which included cannabis. Allen began doing online research about how to determine quality of cannabis and stumbled upon the Trichome Institute, where he was eventually received certification in an interpening course; yet his thirst for more led him to regularly read medical journals. Allen began sharing social media content in March 2017 and within a month he was tagged in a post that led to him becoming the first-ever “High Times Top Cannabis Chef.” Allen has invented the phrase “consumption determines function” to summarize the science behind his thought process. “I try to make sure that the things I’m serving others and myself are going to provoke the function that I want. Food and cannabis have a synergy and they can be “ I t r y t o m a k e s u r e t h at true medicine together.” Allen feels that it’s important the things I’m serving for cannabis chefs to others and myself are understand the science going to provoke the behind effects of individual f u n c t i o n t h at I w a n t. cannabinoids and terpenes when digested versus when Food and cannabis have a inhaled, allowing them to be synergy and they can be scientifically accurate with true medicine together.” their pairings. c

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Reliable Recipes

B a k e a n d c r e at e w i t h t h e s e n e w cannabis cookbooks By Kiara Manns

P

to conduct more scientific

culinary shows. For the chefs at

research on the plant’s

home who are thinking of diving

rogressive legislative

capabilities, legislation also

into the kitchen with cannabis,

moves for cannabis

brings curiosity and creativity

there are more than a few

lead to positive

to cannabis products. Edibles

cookbooks to provide guidance

changes for people

have long since existed as both

along the way. From desserts

both within and

a recreational and medicinal

and drinks to full course meals,

outside of the

method of consumption. Popular

these latest publications

cannabis community. Along

streaming service Netflix and the

can help perfect and create

with access to broader medical

VICELAND network now offer

delicious edibles to “wow” any

treatment and the ability

different versions of cannabis

dinner guest.

Edibles: Small Bites for the Modern Cannabis Kitchen

Bong Appétit: Mastering the Art of Cooking with Weed

Author: Stephanie Hua

Author: Editors of MUNCHIES

Edibles: Small Bites for the Modern Cannabis Kitchen offers snacks on top of snacks for readers with a sweet tooth. This collection of bite-sized desserts promises to go, “boldly beyond pot brownies” by delivering low-dose treats in a variety of ways. Author and creator, Stephanie Hua, also is the founder of Mellows™, gourmet cannabis-infused marshmallows. With the collaboration of Coreen Carroll, the two embarked on the mission to whip up recipes for every skill level. Veterans of the culinary art and newbies to the kitchen can enjoy desserts that are quick to make or have a go at recipes that require more attention to detail. Within the pages of Small Bites readers will find recipes to Spiced Superfood Truffles, Strawberry Jam Pavlovas and many more flavorful creations. Hua incorporates either cannabutter or oils in each recipe, providing thorough descriptions on dosage and portioning information. Small Bites for the Modern Cannabis Kitchen hits shelves Nov. 6, giving you just enough time to practice a few recipes to impress guests for the Thanksgiving holiday. 60

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Based on the popular VICELAND television show of the same name, Bong Appétit: Mastering the Art of Cooking with Weed packs in flavorful dishes to showcase the complexity and art involved in creating cannabis-infused foods. Fans of the VICELAND series will be happy to know they can now bring the adventurous nature of the show to the counters of their own kitchen. Readers can expect to shift their own cooking skills into high-gear with the 65 different recipes ranging from cocktails to entrées. The creators of the Bong Appétit cookbook also take the time to break down the science of infusing cannabis into various ingredients such as oils, butters and even alcohol! The cookbook pulls for the expertise and knowledge of Bong Appétit hosts Vanessa Lavorato and Ry Prichard, as well as Elise McDonough, a specialist in the art of edibles.


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Marijuana Stoner Chef Cookbook: A Beginners Guide to Simple, Easy and Healthy Cannabis Recipes

The Perfect Marijuana Recipes Guide: Active Ingredient in Weed Author: Perry Anderson

Author: Rina S. Gritton Rina S. Gritton promises to supply recipes with the reader’s health in mind. Marijuana Stoner Chef Cookbook: A Beginners Guide to Simple, Easy and Healthy Cannabis Recipes walks through the processes of preparing infused teas, coffees and cocktails, along with a handful of meals and snacks. “There is something for every occasion in this book. The recipes are quite easy to follow,” Gritton shares in the opening pages. The book works as a userfriendly guide to set the foundational building blocks for navigating the kitchen with cannabis. Along with teaching how to craft edible cuisines, Marijuana Stoner Chef Cookbook gives at-home chefs an understanding of what cannabis is, how to better one’s health by consuming it and the best methods to cook with it! At the completion of a few recipes, anyone who may have had hesitations about cannabis-infused cooking will find themselves more comfortable and confident in their cooking skills.

Let’s Get High. 25 Awesome Cannabis Recipes to Try A u t h o r : K a r e n R ay Author Karen Ray has several cookbooks on the market that cover all types of dining from meal preps to appetizers. Her latest project, Let’s Get High. 25 Awesome Cannabis Recipes to Try takes on cannabis-infused meals to celebrate the rise in popularity of the plant’s presence in the kitchen. “The purpose of the book is to show creativity and effectiveness within the art of cooking cannabisinfused foods,” Ray explains at the start of the book. The breakfast section of the book is packed with waffles, muffins, bacon and more with many of the preparation times taking 20 minutes or less. Ray’s main dishes range from soup to chicken wings, but the bulk of her 25-recipe-book consists of tasty snacks and delectable desserts. Those looking for a healthier snack option might consider her spin on a cannabis-infused salad, while others craving something sweet might consider the Banacannasplit Delight. The quick and simple cookbook will match perfectly for those hoping to create big tastes without a lot of the headache. 62

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In its introduction, The Perfect Marijuana Recipes Guide offers a rundown on medical cannabis for those who may be unfamiliar with its benefits along with several conditions that often are treated with cannabis. The beginnerfriendly book encourages first-timers and eases the reader into preparing several dishes. “This cookbook was designed to help individuals like yourself learn how to effectively mix great good with high quality marijuana,” the opening paragraph states. The step-by-step guide helps lay the groundwork for key terms and common ingredients involved with making edibles. Readers can find several main dish recipes along with instructions for drinks, snacks and cannabutter. Written by Perry Anderson, The Perfect Marijuana Recipes Guide is the perfect entrance into the world of cannabis-infused cuisine.

The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for the Sweet and Savory Author: Cheri Sicard Cheri Sicard serves readers more than the average cooking guide by providing information on the history of medical cannabis, a dosing guide, special equipment, safety and 60 cannabis-infused recipes. The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for the Sweet and Savory covers a wide range of meals with potency levels available for each and every recipe. Sicard hits every mark on the menu with categories on staple items for cannabis cooking, breakfast, soups and salads, main entrées, snacks and desserts. Anyone looking for a diverse collection of foods to prepare should look no further than The Easy Cannabis Cookbook. Learn how to craft cannabis vinaigrette, cannabis syrup, caramel dip, shrimp creole, chicken curry and so much more. Take a peek at the cannabis timeline that appears at the bottom of the pages for a quick history lesson while perfecting your culinary skills. Many of the recipes also include tips and tricks for easier preparation and storing methods. c


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Blue Collar Boys Livin’ the high life with Moonshine Bandits

I

By Pamela Jayne

n line with the Oct. 5 release of its 12th album, Gold Rush, CULTURE caught up with Dusty “Tex” Dahlgren, half of the blue

collar rap/rock duo, Moonshine Bandits. Dahlgren talked about music, motivation, and that time his dad went a little too hard on the edibles. More than just the hell raisin’ party music it’s known for, the Moonshine Bandits’ lifestyle embraces charity, hard work and small town values― keeping the duo humble, as they live the high life.

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What can fans expect to hear from your recently released album, Gold Rush? They’re gonna hear songs about them, because they’re the ones that inspired this record. It’s a feel good album about places we’ve been, people we’ve met, and stories we’ve heard while on the road. There’s a lot of name drops on the album; we even name drop our fans. I think it’s a more personal album. We just got in there and started creating a vibe, and then one song led to another, and we had a theme. You’re pretty much always on tour. What’s your motivation to keep up that nonstop pace? It’s how we built our career. We get out there and put on a kickass show. I feel like our live show is how we built our fanbase. After shows, we always make it a point to go out and meet with the fans and shake hands and hear their stories. The fans have been the drive since day one.

“There’s a lot of other shit in this world to worry about t h a n s m o k i n ’ s o m e t h i n g t h at just makes you feel good.” How would you describe the Moonshine Bandits’ sound to those who have never heard your music? Our music is the working man’s anthem for people that bust their ass all week, and on the weekend want to forget about bills and just have a good time. I’d say we’re blue collar rock or blue collar rap, whatever you want to call it. We never jumped into a certain genre and said we need to make music like this. It’s always been what’s organic to us. What led you guys to start the nonprofit organization Operation Packing Company? We noticed there were a lot of military coming to our shows. We wondered how we could do something for them, so after the show we’d get their address and mail them stuff. Over the years we asked our fans to get involved, and then we made it a legal nonprofit. Now we send 75 to 100 boxes of supplies to

soldiers overseas on a monthly basis. In the box there’s hygiene stuff, snacks, wet wipes. On our website, operationpackingcompany. org, you can see what kinds of supplies are needed and how to donate. We’re very proud of it. It’s probably one of the coolest things about our career. We felt like if we’re gonna sing these patriotic songs, we should put our money where our mouth is. What are your views on cannabis? There’s a lot of other shit in this world to worry about than smokin’ something that just makes you feel good. I’ve seen it used for kids who have seizures and people who have other ailments. I personally smoke a little before I go to bed after the show to wind down. Being on the road so much, it does create tour anxiety. Cannabis helps with that. We’ve always been around the culture. A lot of our first shows were in Humboldt. We got some loans from up there to make it in this music thing. They loaned us money, and here we are! You guys are all about having a good time. How does cannabis fit into the Moonshine Bandits lifestyle? If you’re smokin’ or drinkin’ it’s a good time! “Lawn Chairs and Lighters,” that’s exactly what that song is about. Our DJ, DJ Chopstiqs, is an everyday smoker. Chops always has a nice bag, usually Cookies or some of the old school stuff like AK-47. We have crazy stories, like onstage we’ll say “Hey, my DJ needs some weed!” A guy will run out the door and come back with a full plant and throw it onstage. We used to have a guy who came onstage with a 12-inch hooter and blaze it up right onstage. A lot of those venues won’t have us back, so . . . This is CULTURE’s annual Edibles Issue. Are you into edibles? Do you have any good stories? I’ve had my fair share of times eating too many edibles because I like the taste and then gettin’ stuck for a while. I’ve got a great edible story about my dad. We had a show in Humboldt [County], and they had some cookies. I said, “Dad, you have a bad hip. You should try eating one of these cookies.” So he eats one and is like, “These are great!” Next thing you know, he’s on his third cookie, and he’s laughin’ his ass off licking his fingers thinking that they are little sausages! It was funny as hell! c

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U n c o n v e n t i o n a l C at e r i n g Local pizza truck delivers e n t e r ta i n m e n t alongside food

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By John McClain

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izza on-the-go comes with an unconventional full-service style for one food truck company, with its mind on sustainability and deliciousness. Mountain Crust is a pizza catering service that delivers more than pizza—it delivers an entire social experience that turns an event into a festive affair. Mountain Crust was predicated with Founder Ryan McLean’s stint as his mother’s personal caterer for her pizza parties, later becoming a short-lived foray into a pop-up pizza restaurant in his house. That first bite of carbohydrate-fueled success grew into an idea that has been delivering continued success ever since. “We really had good food, and we just

wanted to have an awesome way to serve it, so we got some loans, and my senior year of college we hit the road running,” McLean said, adding the company’s first catered event was his graduation party in 2016. “Last year, we really took off; it was crazy.” Now, the catering company owns two trucks and caters events six days a week, eight months a year. Ole Blue is Mountain Crust’s main catering truck, fashioned out of a 1955 Ford F-600 pickup that was customized for the business. The portable kitchen holds a Mugnaini oven and a large open window for serving. Food is served buffet-style with options that include appetizers and drinks, then salad, pizza and other entrées. Service starts at $25 per person for three hours of service, and the basic package is $1,250 for 50 people.


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“The food is one thing. It’s amazing, b u t t h e p e r s o n a l i t i e s o f o u r c r e w, a n d e v e r y t h i n g t h at w e b r i n g t o t h at d y n a m i c i s s o m e t h i n g t o ta l ly d i f f e r e n t. ”

The current menu listed on the website includes baked brie, lamb meatballs, Caesar salad, a Thai-inspired pizza and mac n’ cheese, but any event can customize their options and options are rotated on a regular basis. “Right now we’re messing around with seven different sauces and 30 ingredients . . . there’s something for everybody,” said McLean. Mountain Crust’s bestselling pizza is the Mushroom Mountain, a pizza topped with fontina cream sauce with a roasted mushroom mix, pancetta, caramelized onions, fresh rosemary and a drizzle of truffle oil. “Everyone loves that one.” 68

Another pizza option has a fig chutney and prosciutto topping, “ . . . That sweet and salty combination that people are always interested in on a pizza.” Mountain Crust’s most popular salad is the Farmer’s Salad, which includes pickled beets and sweet corn, carrots and goat cheese. “Our salads are super fresh. We buy all of our ingredients [on the same] day, so it’s cut fresh for the event.” They can also accommodate dietary restrictions with glutenfree, vegetarian and vegan options. The business has not yet explored the option of adding cannabis to its catering offerings.

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Mountain Crust aims for zero waste service, including recycling and composting at every event. The business uses recyclable cups, compostable napkins and serves on melamine plates in a rotating color scheme. “We have two trucks up and running and, honestly, we could fully book a third and maybe a fourth with the amount of inquiries we get,” McLean said. The business’ lighthearted, fresh and social atmosphere reflects the employees’ view of the business. “We’re just young people who like to have fun and throw awesome parties for people,” said McLean. “The food is one thing. It’s amazing, but the personalities of our crew, and everything that we bring to that dynamic is something totally different. People just like to hang out with us, it’s awesome, and we really like to hang out with

people too . . . it’s our winning formula.” While the food helps the company standout, it’s the staff and focus on customer service that makes Mountain Crust a winning catering company. We’re not your normal catering service. We’re very unique, we make everything right in front of you—and that’s what sets us apart from the pack,” said McLean, adding that Mountain Crust is a complete service rather than just food catering. “We do full set up for weddings, we clean up the venue afterwards, we do beer and wine service, dessert service, cocktail hours, appetizers, entrees, pizza . . . we do it all,” said McLean. “We created our own category.” The catering truck company is Denvercentered and charges a travel fee for locations outside of Denver. c www.mountaincrust.com


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GROWING CULTURE

U rban Farm E x periment C o ntinued By Ed Rosenthal

I

t’s now Sept. 12, and we’re revisiting the Californian urban farm from last month’s column. The plants were placed outdoors during the last 10 days of July. It took a long time, because there are more than 2,800 irrigated containers that are 20-gallon soft pots. When the plants were first set they looked forlorn. They had some leaf die-back, and then they got sunburned because the leaves of the indoor plants were affected by the UV light when they were exposed. They bleached a bit, curled a little and looked sad. Soon after placement, however, they started to look better. New growth, that is, the branches and leaves, have a fine field-green color and are far larger than indoor foliage. Now, six weeks later, the plants have grown considerably and have just been allowed to flower. To keep the plants upright and give all the branches exposure to the sun, they have been woven into a six-inch square plastic netting. Normally these plants would have been tipped into flowering by the longer nights in mid-August. To keep the planters growing vegetatively, a caretaker slowly walked a 400-watt HPS lamp slowly down the rows each night near midnight. Another HPS light mounted on a rolling cart also supplied

The field is about an acre and holds about 2,800 20-gallon containers. 70

Agricultural netting was installed on each row. It is held together using an improvised “W” method of attached 8’ long bamboo poles. Plant stem and branches are woven through the plastic so no tying is required.

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dark-breaking light. Breaking the dark period halfway through the night resets the countdown so the plants never receive the 10 to 11 hours of uninterrupted darkness they require each night to start flowering. Night lighting was stopped on Sept. 7, so the plants should ripen between the last week of October and the first week of November. Several rows of plants were not treated with flashed light. They started flowering in mid-August and have another four or five weeks until ripening. They are considerably smaller than the treated plants. However, they have tight premium buds that will definitely ripen before bad weather typically sets in. The next step is to prepare for harvesting and processing. We anticipate a minimum of about half a pound per plant, so preparations must be made for processing. We plan to clip the buds off the plants while they are sill in the field and then hang them to dry. Everything is still in the planning stage because there are several options: Hang the whole plants. Process when dry. Hang the branches with buds to dry. Then de-stem the buds and manicure them using auto machines. Clip the plants and run them through a debudder machine. Clip the buds or use debudding equipment and manicure the buds using a roller machine. Then place them in trays to dry. Cut the buds from the plants in the field. Then slice the stems off the plants using power equipment. Then run the branches through de-budding machines to gather the leaves. Dry or freeze the leaves for further processing. c

This plant is in about the first week of flowering. It is slowing vegetative growth in favor of reproduction.

Close-up of bud. The plant is starting to rapidly produce stigmas, the white pollen catchers.

T I P S OF T H E M ONT H Get ready for harvest. Make sure that you have the tools you will be using to cut, clip and manicure your harvest.

If you have the time and energy, cut each bud as it matures. If only part of a bud has matured, cut that portion, leaving the rest to ripen.

Outfit your grow space for drying. Items you might need include an oscillating fan, dehumidifier, heater or air conditioner to keep the space regulated at 70-75 degrees. Place trays and racks of strung string to hold the bounty.

Once the buds are sufficiently dry, package them in glass, metal or hard plastic. If the buds sweat, forming condensation in the container, they are too wet and should be dried more by opening the package or re-hanging.

Store with a 55 percent humidity pack and place in refrigerator. For long-term storage, place in freezer.

Plant flowering for three weeks. The plant is placing all its energy into the flowers.

Close-up of bud. The small nugs are very tight.

Copyright by Ed Rosenthal. All rights are reserved. First North American Magazine rights only are assigned to culture Magazine. No other reproduction of this material is permitted without the specific written permission of the author/copyright holder.


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COLORADO NOW! event listings

Tech N9ne, Oct. 12 Aptly named after the TEC-9 semi-automatic handgun, Tech N9ne has delighted his fans over the decades with his signature “chopper” style of rapidfire syllables that many artists try to imitate. Now you can see the eccentric rapper live. Fiddlers Green Amphitheatre, Englewood fiddlersgreenamp.com Body Mind Spirit Celebration 2018, Oct. 12-14 Envision a holistic festival, abundant with an array of metaphysical offerings from a variety of vendors, speakers and influencers— and you’ll see the Body Mind Spirit Celebration 2018! This event features many unique speakers including Ashara Morris from Harmony’s Heart, Courtney DeMatteo, Psychic Jason Antalek and more enlightened spiritual enthusiasts who want to share their secrets. Colorado Springs City Auditorium, Colorado Springs bmse.net

Mile High Spirits Block Party, Oct. 13 Witness some of the top EDM and trap music acts together in one place including Dillon Francis, Cashmere Cat, Goldfish, Y2K and more. This distillery really knows how to put on 72

one hell of a great show, and the block party has continued to grow each year. Mile High Spirits, Denver mhsblockparty.com

Long Beach Dub Allstars, Oct. 13 Long Beach Dub Allstars was originally formed out of the remnants of Sublime, with Eric Wilson and Floyd “Bud” Gaugh. The band reformed in 2012 with old school Sublime contributor Michael “Miguel” Happoldt, Opie Ortiz and others. Cervantes Masterpiece and The Other Side, Denver cervantesmasterpiece.com Far Out Factory, Oct. 13 Presented by O.penVAPE, Far Out Factory is a dance party and cannabis festival held in a converted factory. Interactive exhibitions will be provided by sponsor Meow Wolf, and music will be provided by Hotel Garuda and RUMTUM with plenty of satisfying munchies to go around. Rock Drill, Denver faroutfactory.com Marijuana for Medical Professionals 2018, Oct. 14-16 Occasionally, patients know more about cannabis than their doctors—and that’s what Marijuana for Medical Professionals wants to end. Not only physicians, but nurses,

OCTOBER 2018 CultureMagazine.com

featured event

Foo Fighters, Oct. 10 Dave Grohl and the Foo Fighters rose from the ashes of Nirvana to become arguably one of the most popular rock bands on Earth. Join the band for its Concrete and Gold Tour 2018 to promote its latest full-length album, Concrete and Gold, a collection of songs that tackles the perceived downfall of America after the 2016 election. Pepsi Center, Denver centerdenver.com lab operators, clinicians and even budtenders are invited to this informative event to learn more about the efficacy of medical cannabis. Marriott Hotel Denver Tech Center, Denver marijuanaformedicalprofessionals.com CHAMPS Trade Show: Colorado 2018, Oct. 16-18 This is the cannabis trade show to end all trade shows, and it is back in Colorado. Running since 1999, the premier cannabis and counterculture B2B expo has grown to become one of the largest ancillary cannabis events, with countless vendors,

activities and networking opportunities. The Colorado Convention Center, Denver champstradeshows.com Alice in Chains, Oct. 18 The veteran rockers behind Alice in Chains were nominated for 10 Grammys over the course of their career, but sadly lead vocalist Layne Staley passed away suddenly in 2002. The band is still led by its other equallyfamous vocalist Jerry Cantrell and continues to crank out its illusive alternative rock sound—minus the excessive drug use. Pikes Peak Center, Colorado Springs aliceinchains.com


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News of the

Weird

By the Editors at Andrews McMeel

LEAD STORY—RUDE AWAKENING Former English soccer star Gary Mabbutt, 57, traveled to South Africa in July to visit his daughter, who works at Kruger National Park, but it wasn’t the exotic big game that left the most lasting impression on him. While he was sleeping, he later told the BBC, “ . . . a rat has come into the bedroom, climbed into the bed and has decided to chew on my foot,” which Mabbutt couldn’t feel because he suffers from Type 1 diabetes and has little feeling in his foot. The rat “made quite

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a big hole in my toe, going down to the bone, and ate underneath my foot.” Mabbutt was finally alerted to the rodent’s presence when it bit his thumb and he saw his bloody foot. He flew back to the United Kingdom, where he underwent surgery and spent a week in the hospital. “All the opponents that I’ve played against,” he said, “and I finally get taken out by a rat.” BRIGHT IDEAS The animal rights group People for the Ethical Treatment of Animals in Maine is seeking state permission to construct a permanent memorial to the 4,500 or so lobsters that perished on Aug. 22 when a truck carrying them crashed in Brunswick. The monument, a five-foot-tall granite tombstone, would “remind everyone that the

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best way to prevent such tragedies is to go vegan,” said Danielle Katz, director of PETA. The proposed wording for the stone is: “In memory of the lobsters who suffered and died at this spot August 2018, Try Vegan, PETA” and would include a graphic of a lobster. Of course, Maine residents are possibly the least sympathetic about their crustacean counterparts: The Portland Press Herald reports that in 2017, 110 million pounds of lobster were harvested in the state.

restrictions and limitations that a real partner may come with,” says the company’s website. Marketing director Claire Lee told City News on Aug. 27 that customers “come in, they have their own room . . . a TV monitor that plays adult entertainment and a doll . . . will be ready and waiting for you.” Lee also assures potential customers that the dolls will be cleaned after each customer using a threestep process. The company says it has had requests from women for male dolls and is considering adding them.

Along with a nail salon, a massage parlor and a dry cleaner, a mall in Toronto, Canada, is now the site of North America’s first sex doll brothel. Aura Dolls offers “an exciting new way” for patrons to achieve their desires “without the many

HARSH Lifelong New York Knicks fan Evan Perlmutter, 33, finally hit the wall with his team. Fed up that the Knicks had been promising a better future for a decade, he told Bleacher Report, Perlmutter posted a listing on eBay


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to sell his fandom. In the description, he promised to root for the team of the auction winner’s choosing and “burn no less than three articles of Knicks memorabilia.” Sure enough, he got a bite: James Riedel, 23, of Orange County, California, paid $3,500 for Perlmutter’s fandom on Aug. 24, converting Perlmutter into a Los Angeles Lakers fan. Perlmutter plans to attend a few Lakers games with Riedel and record his destruction of his Knicks gear for Riedel’s YouTube channel. AWWWWWWW! A first date spent surfing in Santa Cruz, California, last October ended in an unconventional first kiss when 56-year-old Max Montgomery collapsed from a heart attack on the beach. His date, Andi Traynor, a 45-year-old anesthesiologist, leaped into action, performing CPR until paramedics arrived. Montgomery underwent bypass surgery the next day, and he assured Traynor that she was under no obligation to keep seeing him. “Who wants to date someone who just had a heart attack? But she told me she was not going anywhere,” he told The Daily Mail on Aug. 29, and in fact, the two are still together, having sealed their relationship with a “real” kiss. COMPELLING EXPLANATION Colorado Springs resident Klete Keller engaged the services of a female dogsitter through an app called Wag! for his pet, Jimbo. But Keller’s tail was not wagging when he returned home early the morning of Aug. 27 to find two shirtless men sitting on his couch and “an open bottle of personal 76

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lubricant and a camcorder on the end table,” Keller told Fox 21 News, “so it’s pretty self-explanatory what was going on.” When reached for comment, the unnamed dog-sitter said her keys were stuck in her car and she “didn’t have WD-40 . . . so I ended up grabbing what I had in my car, for things, that you know, I do on my personal time.” But Keller also noticed what he suspected was “bodily fluids” on the couch and said Jimbo was locked in a bedroom, sitting in his own urine and acting terrified. “It was just, just a total mess and I can only imagine what poor Jimbo saw in there,” Keller said. The sitter did admit that she shouldn’t have invited guests over, but it’s a good bet her former 4.96 out of 5 rating on Wag! is going to take a hit. GOVERNMENT IN ACTION This summer, a few of Ryk Edelstein’s friends in Montreal, Canada, had their requests for vanity license plates turned down for being “offensive.” “I found it mind-boggling that innocent-sounding family names or place names were being rejected,” Edelstein told the Montreal Gazette. So he decided to order his own vanity plate, requesting the word SMEGMA, which he was certain the Societe de l’assurance automobile du Quebec (SAAQ), which issues the plates, would check, “and in a million years it would never be approved.” But it took SAAQ less than 24 hours to approve the request and issue its congratulations to Edelstein, who now sports the plate on his car. He reports that his wife thought it was funny at first, but now she is “none too pleased about this plate.”


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OCTOBER 2018 CultureMagazine.com


CultureMagazine.com

OCTOBER 2018

79


Culture Magazine Colorado October 2018  
Culture Magazine Colorado October 2018