Culture Magazine Michigan October 2018

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Culinary Confidence Famous Canadian Chef Matty Matheson isn’t shy, giving CULTURE the exclusive story of his career, his new cookbook and the imminent legalization of cannabis in his home country. On the COVER:

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.

departments 08 Letter from the Editor news 10 News Nuggets 11 By the Numbers 12 Local News 14 Legal Corner reviews 15 Edible Reviews 16 Cool Stuff 17 Entertainment Reviews in every issue 34 À La Carte 36 Growing Culture 38 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 Account Executives Alex Brizicky, Angie Callahan, Eric Bulls, Kim Cook, 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 500 locations throughout Michigan. No articles, illustrations, photographs, or other matter within may be reproduced without written permission. Culture® Magazine is a registered trademark. All rights reserved. 36500 Ford Rd #348 Westland, MI 48185 Phone 888.694.2046 Fax 888.694.2046 www.CultureMagazine.com

CULTURE® Magazine is printed using post-recycled paper.

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/freeculturemag

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LETTER

FROM

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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 8

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NEWS

nuggetS

Study Finds Cannabis Consumption Among College Students Hits New High According to the University of Michigan’s latest “Monitoring the Future” national survey, college cannabis consumption is at its highest level since 1987. Thirty-eight percent of students said they had consumed cannabis at least once during the last year, while 21 percent said they had consumed cannabis during the last month. “The continued increase of daily marijuana use among noncollege youth is

especially worrisome,” said John Schulenberg, principal investigator with Monitoring the Future panel study. “The brain is still growing in the early 20s, and the scientific evidence indicates that heavy marijuana use can be detrimental to cognitive functioning and mental health.” Participants ranged between 19 and 22 years of age. The study also found that one in six collegeaged men had 10 or more alcoholic drinks in a row at least once.

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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Ann Arbor City Council Blocks Additional Restrictions on Provisioning Centers On Sept. 4, the Ann Arbor City Council rejected proposed additional zoning restrictions on provisioning centers in the city. The restrictions would have increased buffer zones around schools and daycare centers from 600 feet to 1,000 feet. Most citizens who spoke out at the meeting were in favor of the proposed restrictions, including preschool directors and licensed physicians. “None of the families for whom I have signed the

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.

authorization to obtain medical marijuana have found trouble finding a dispensary,” said Dr. Kenneth Pituch. Even Pituch himself admitted to prescribing medical cannabis, but expressed that he still believed the restrictions were needed. Some citizens said they feared the normalization of cannabis in the eyes of children. But despite their pleas, Mayor Christopher Taylor and the majority of the city council felt that the added restrictions were unnecessary, and the proposal was rejected.


The number of pages of text contained in the recently approved Michigan state recreational cannabis ballot proposal: (Source: Detroit Free Press)

The estimated percentage of Michigan students between ages 19 to 22 who said that they have consumed cannabis at least once in the past year, according to a study conducted by the University of Michigan: (Source: University of Michigan)

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The number of votes from the Ann Arbor City Council, out of nine, in favor of rejecting a new ordinance that would have placed additional limitations on medical cannabis businesses in the city: (Source: Mlive.com)

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The age of one elderly Michigan resident who was arrested for possession of oneeighth of an ounce of medical cannabis while holding an expired medical cannabis card: (Source: Fox17)

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

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

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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)

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1st Annual Commercial Cannabis Conference & Expo WHEN: Tues, Oct. 30-Wed, Oct. 31 WHERE: Detroit Cobo Center, 4420 1 Washington Blvd., Detroit WEBSITE: www.cannabis-aid.com A new cannabis conference is coming to town, and everyone is invited! The 1st Annual Commercial Cannabis Conference & Expo will bring the best leaders in the cannabis industry to Detroit. The goal of the event is to create a healthy and long-lasting medical cannabis industry in Michigan. With the Nov. 6 election ballot quickly approaching, recreational

cannabis could quickly become a reality, and many more opportunities are on the horizon. There will be 75,000 square feet of exhibition space, plus over 1,000 licensees, services, investors, government officials, speakers, panelists and industry experts. Bring your fellow colleagues and make an impact with industry insiders. CultureMagazine.com

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NEWS

LOCAL

Michigan Melee

A l o c a l a t t o r n e y s u c c e s s f u l ly b l o c k e d s h u t d o w n o f n e a r ly 1 0 0 provisioning centers By Benjamin M. Adams

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he fate of nearly 100 provisioning centers in Michigan is looking much more propitious after a judge recently blocked state authorities from shutting them down. Michigan Court of Claims Judge Stephen Borrello ruled on Sept. 13 to block the Michigan Department of Licensing and Regulatory Affairs (LARA) from shutting down 98 medical cannabis provisioning centers. LARA required provisioning centers to file a Step 2 application under its emergency rules by June 15, lest they become at risk of closure. Step 2 is a document-intensive license qualification requirement that many applicants say involves a confusing process. Those who did not complete this requirement back in June were given only 72 hours on Sept. 11 to liquidate their entire supply or shut down. Per LARA’s recent announcement, the Montrowe provisioning center and other facilities would have been forced to sell or destroy their cannabis entirely by Sept. 15. In total, 98 provisioning centers were in jeopardy. Pollicella & Associates, PLLC, a law firm representing Montrowe provisioning center in Jackson, filed a lawsuit against LARA on Sept. 13 to extend Michigan’s Step 2 paperwork deadline to Dec. 15. They felt that 72 hours wasn’t enough time to reasonably complete the requirements. Judge Borrello ruled in favor of the provisioning centers, granting an injunction to block any attempt to shut them down. “We know of one provisioning center that filed a

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lawsuit and one injunction that was issued by a judge,” LARA spokesperson David Harns told CULTURE. “The judge’s injunction affects the 98 [provisioning centers] that would have been slated to close after the Sept. 15 deadline passed.” Attorney and CULTURE contributor Denise Pollicella claimed that losing Montrowe’s entire $500,000 inventory would have certainly put the provisioning center— and many others—out of business. LARA officials, however, slightly disagreed. “All 200 or so provisioning centers were supposed to close on Sept. 15,” Harns added. “We gave some relief to 108 of those who had turned in their Step 2 requirement by June 15. That’s the injunction that the judge put in place is that we could not separate the applicants into two separate groups. They each have to be treated the same.” The remaining 98 provisioning centers that were not granted relief by LARA may rest more at ease now, without being blindsided by a rule that they claim wasn’t properly communicated. Pollicella spoke on behalf of the Cannabis Attorneys of Michigan, an attorney team she founded, shortly after the ruling. “Cannabis Attorneys of Michigan is pleased and relieved that we were able to defend our clients and other reputable medical cannabis license applicants against what was, in our opinion, an unconstitutional rule,” Pollicella said in a statement. “This rule, which was overturned [Sept. 13] by Judge Stephen Borrello would have resulted in criminal charges against many law-abiding citizens. Additional consequences range from widespread employee layoffs, bankruptcies and a massive infusion of marihuana into the black market. Most importantly, it would have cut off access to safe medical cannabis to Michigan’s patient population.” The lawsuit was praised by local workers in the cannabis industry, who depend on their businesses for sustenance. They are real people working real jobs, and there are families behind every one of them. Provisioning center operators aren’t exactly off the hook just yet. Yet another requirement mandates that they must pay $48,000 for a regulatory assessment, and many of them only had 10 days to do so. After Oct. 1, the assessment fee went up to $66,000. No matter how you look at it, operating a cannabis business in Michigan is no easy feat. c

They Might Be Giants Are you ready for a truly original sound? Formed in 1982, They Might Be Giants (TMBG) took the name from an excerpt from the novel Don Quixote and later, the 1971 film. TMBG didn’t become widely popular until eight years later when the band signed to Elektra Records and when its album Flood shot to number three in the US Modern Rock Chart, fueled by hit songs like “Istanbul (Not Constantinople)” and “Birdhouse in Your Soul.” Afterwards, TMBG’s music appeared everywhere from Austin Powers to Malcolm in the Middle, earning the band a Grammy and international respect. The original rock duo is still going strong and churning out solid albums. See the musical legend live, performing some classic tunes for one night only. WHEN: Wed, Oct. 24 WHERE: Michigan Theatre Ann Arbor, 603 E. Liberty St., Ann Arbor WEBSITE: theymightbe giants.com


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NEWS

LEGAL CORNER

Anything with a child’s cartoon on the packaging is not allowed. Any product resembling copyrighted characters, gummy bears, unicorns and other animals are history. Animations and graphics of an adult nature are okay.

M a i n ta i n i n g A w a r e n e s s

Provisioning centers face many rules for the sale of infused cannabis foods By Denise Pollicella

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nyone who has been present at pre-licensing inspections has had a front row seat to the awkward transitioning of the unregulated dispensary community that proliferated throughout Michigan prior to the Medical Marihuana Facilities Licensing Act, to the current licensed and highly-regulated medical cannabis provisioning center. One of the most glaring modifications has been the changeover from medicated edible products. Michigan’s current rules only state that infused cannabis products may not be marketed to minors, but the definition of what is attractive to minors, as Michigan provisioning centers are discovering, is proving to be as slippery as the classic and oft-cited definition of pornography, “I can’t tell you what it is, but I know it when I see it.” The Michigan Bureau of Medical Marihuana Regulation (BMMR), has a team of enforcement officers on the ground in Michigan who assist their partners in pre-licensing, The Michigan Department of Licensing and Regulatory Affairs (LARA), in conducting the inspections. The

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problem is that the definition of what an acceptable edible product entails is still being fine-tuned. One week’s legal product is next week’s taboo, and this is unfortunately a costly exercise for applicants who have to pull product off of their shelves to pass licensing. Despite the uncertainty, LARA’s currently established cannabis rules are paving the way for a better industry. Rule 33 for instance, which LARA lists as “Requirements and restrictions on marihuana-infused products; edible marijuana product” provides a general idea of what is and is not allowed for cannabis edibles. Here is where the most important rules currently stand regarding the basic restrictions on what a medical edible product can and cannot resemble in the state of Michigan:

One week’s legal product i s n e x t w e e k ’ s ta b o o , a n d t h i s i s u n f o r t u n at e ly a c o s t ly e x e r c i s e f o r applicants who have to pull product off of their s h e lv e s t o p a s s l i c e n s i n g

Anything resembling something a child would want to eat is not acceptable. This also falls under the category of anything that an adult would probably prefer to eat: Rice Krispy treats, cake pops, cotton candy, nerd ropes, push pops or pixie sticks. Chocolates are fine, and so are gummies in the shape of circles, triangles or squares. Just not gummies in the form of actual bears. Any drink that looks like Kool-Aid or any other beverage with color is out. Now this is a tricky one. It seems as though these beverages may be okay if they are in opaque containers; however, nobody in Michigan has been able to get their process for creating these beverages approved. Anything that resembles a wellknown candy brand or other snack food is out. Anything requiring refrigeration or heat to maintain its integrity as food is out. This includes hummus, ice cream and pizza. All infused products must be placed in child-resistant packages or containers. If you’re confused, you’re not alone. The BMMR and LARA are learning as they go, too, as evidenced by their constant and mildly entertaining advisory bulletins. The good news is that the BMMR agents (many who are ironically retired law enforcement) are more relaxed than they used to be, and during this pre-licensing phase are only concerned with education. The bad news is that you are unlikely to find candy corn, wax teeth or popcorn balls at your local provisioning center this Halloween. Maybe next year. c


REVIEWs

edible Available at: Motown Meds in Detroit.

Amazing Edibles Fruit Mix Spoil yourself with this stealthy gummy treat, which is brought to you by Cannabis Prime. Catered to your preference, the Amazing Edibles Fruit Mix is available in 120mg and 300mg packages, with the choices of hybrid, indica or sativa varieties. The packaging is clearly labeled to identify that this product is “made with premium 90 percent THC clear distillate,” making this edible “extremely potent” and “not another product made from trim.” This 120mg bag of sativa gummies contains six 20mg pieces shaped and flavored like watermelon, oranges, lemons, cherries and grapefruit. Lab-tested for added extra transparency, patients can learn about the process in which these were made on the back of the package. As always, keep medicated goods in their packaging and out of reach of children and minors.

Available at: Green Care in River Rouge.

Maize & Blue Chocolate Bar Quite the visually exciting treat, Maize & Blue Chocolate Bar was brought to life by Shatter House Extracts. Appropriately named, the chocolate is a vibrant yellow color with aromatic chunks of dried blueberries peeking through. The entire bar is 300mg, sectioned out to easily break off into six 50mg pieces. Packaging responsibly reminds consumers to start small and wait at least 90 minutes before attempting to consume more, as one’s weight, metabolism and eating habits can alter how it affects you. Kindly, and clearly for good reason, the packaging also informs patients not to panic if they feel they’ve consumed too much, and to “simply relax and stay hydrated.” Ingredients include fair trade chocolate, coconut oil, cannabis oil and other natural ingredients. CultureMagazine.com

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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 16

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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 a fan leaf pattern 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)

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

MOVIE

Won’t You Be My Neighbor? 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)

Dir. Morgan Neville Focus Features 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)

MUSIC

The Pact Slothrust Dangerbird Records On its third fulllength album, Boston, Massachusettsbased trio Slothrust delivers its tightest and most cohesive record yet with The Pact. Working with producer Billy Bush (Garbage, Against Me!), the band finally strikes a balance between the ’90s alt rock that it explored on its debut record, Of Course You Do, and the more polished indie pop stylings that it pushed toward on its second release, Everyone Else. Combining the big sound and smooth production of pop rock with the raw, frayed edge of grunge, Slothrust comes out swinging for the fences with The Pact and hit a grand slam homerun. (Simon Weedn)

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Matty Matheson c o n t i n u e s t o ma k e e d i b l e ma s t e r p i ece s , o n a n d o f f t h e s c r ee n B y B e n j a m i n M . A d a m s

C

hef Matty Matheson is

half a million followers on Instagram

undoubtedly among the

while becoming one of the top-paid chefs

most animated personalities

in Canada due to his larger-than-life

you’ll ever witness

personality. But Matheson doesn’t care

onscreen. Born and raised

where good food comes from—whether

on the rough streets of

it hails from a hole-in-the-wall gas station

Parkdale, Toronto, the

or from an esteemed five-star restaurant.

young Canadian bad boy chef grew to

His quest for the best grub takes him

international stardom after partnering with

anywhere and everywhere, regardless of

a string of wildly successful restaurants.

the eating establishment’s social standing.

From Oddfellows to La Pallete, Le Sélect

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 the VICELAND series

his thoughts on recreational cannabis

Dead Set on Life and It’s Suppertime!,

legalization happening in Canada on

he’s amassed a loyal following of nearly

Oct. 17.

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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 22

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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,

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


You’re currently one of the highest-paid chefs in Canada. How did your decision to go to culinary school set yourself on the right path in your younger years? I don’t know. Everyone has such a different path. I think going to culinary school helped me a lot. I think what I learned there I couldn’t have learned anywhere else. I really enjoyed it. I still stay in contact with some of the chefs. In high school I didn’t give a fuck. But there, I had to be on time. I had to be shaved every day. I hate being not on time. I hate not showing up prepared for anything. Some of the foundational stuff that cooking school has taught me has stuck with me forever. It will always be ingrained. That part of my makeup is a massive thing. Chef Bevan, Chef McCain, Chef McFadden. All of those dudes used to be a big part of why I am who I am. I definitely cherish the time that we had in cooking school. But other times, I’m like, “Cooking school isn’t for everyone.” And school maybe isn’t for everyone. I dropped out of my school. I got everything that I needed out of it. I didn’t need the piece of paper, but it certainly was a great experience. People trust your instincts when it comes to selecting a fine restaurant establishment. What do you look for in a restaurant? I don’t know—good food? I love so many different kinds of restaurants. I love really fancy restaurants. I love spending a ton of money and eating high quality sushi. I love eating at Waffle House. I love eating at gas stations and getting chicken finger subs. I love the span of food and hospitality. I love going into a place and no one knows who the fuck I am. I just want the food to be tasty.

constantly get recognized everywhere you go because of that international exposure? Not really from TV but more from YouTube. They always say, “I love you from YouTube.” That’s the thing—everyone has the internet. I hate it when people don’t know who I am, but they know that they’ve seen me. I always find that kind of crunchy. People are always like, “Aren’t you that one guy?” I’m like, “Sure, but you don’t even know who I am?” Who gives a fuck? Wouldn’t you find that annoying? Like someone comes up and they’re stoked, fine. But I don’t want to tell you who the fuck I am. I’ll be enjoying a coffee. I was just in Copenhagen and some guys came up to me and said, “Hey, aren’t you that guy?” I don’t need to be your buddy. And

c u l i n m e a c o u l a n y w h

I don’t need to take a photo with you. But if you like me, and know who the fuck I actually am, then I will take a photo with you. Do you have any food-related tattoos? No. I keep that separate. I never got tattoos because I’m a chef, I got tattoos because I was a punk kid who hated society, man. People always ask me if I have a knife tattoo. Why the fuck would I have a knife tattooed on me? Do you have like a pen and paper tattooed because you’re a journalist? Do you have a fuckin’ pen and paper tattooed on your forehead? Does a welder have a welder tattooed on their forearm? A lot of chefs do have chef-related tattoos, but culturally, I don’t have any industry tattoos.

“ I t h i n k g o i n g t a r y s c h o o l h e l p e l o t . I t h i n k w h a I l e a r n e d t h e r e d n ’ t h a v e l e a r n e e r e e l s e . I r e a l l e n j o y e d i t .

o d t I d y ”

You’ve appeared on Late Night with Seth Meyers and Last Call with Carson Daly. Do you

Photo by Quentin Bacon

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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.


Chef Alecia Winters 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 Nathan Santana

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, in addition to helping him sleep. Recognizing an opportunity within the cannabis food scene to “get more gastronomic with it,” Santana and his partner Bota Farm 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. instagram.com/chef_nate_santana CultureMagazine.com

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Chef Jessica Catalano

Chef Daniella Davis

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.”

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-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 cell

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“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 . ” support group. Pop-up #2 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


Chef Ricky Flickenger

Chef Brandon Allen

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 are 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). In aim 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 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 true “ I t r y t o m a k e s u r e t h at medicine together.” Allen feels that it’s important for the things I’m serving cannabis chefs to pursue others and myself are understanding of 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

mortarnp.com

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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 wow guests for the Thanksgiving holiday. 32

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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.


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 cannabis infused 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.

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 of course her 60 recipes of cannabis-infused plates. 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 CultureMagazine.com

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Instructions:

Makes about

3

D e l i g h t f u l ly S w e e t

dozen

K e e p y o u r f a l l c e l e b r at i o n s c l a s s y with infused candy recipes

H

alloween can be a magical time of year for children, but being an adult has its own perks, such as developing a taste for higher quality desserts. Instead of trickor-treating for store-bought, lowquality generic candies, try treating yourself and other adults to high-end,

homemade candies that are expertly infused with cannabis. From the smoothest chocolate to salted caramel, these are the flavors that are worth experiencing this holiday. As always, be sure to store these homemade edibles safely and away from children and those who are under 21.

C h o c o l at e y P e a n u t Butter Truffles

Ingredients: 1 cup smooth peanut butter 1 cup crunchy peanut butter 1 1/4 cups confectioners’ sugar 2 tablespoons unsalted cannabutter 1 teaspoon pure vanilla extract 2 cups semisweet chocolate chips Cinnamon (optional)

1. In a bowl, combine the peanut butter, sugar, unsalted cannabutter and vanilla extract. Mix on low until all ingredients are blended smoothly. 2. Line a baking sheet with parchment paper. Using a tablespoon, portion out mixture to the size of a walnut, about two inches in diameter. Use your hands to roll each portion into a ball. Place the balls onto the parchment paper and refrigerate for 45-60 minutes, or until balls are firm. 3. Simmer water in a saucepan, and place a glass bowl on top of saucepan. Be sure the water does not touch the bowl. Using this double-boiling method, add your chocolate to the bowl, and stir it while it melts. 4. Once the chocolate is fully melted, place a peanut butter ball into the bowl, and coat it thoroughly with chocolate. Let the excess chocolate drip back into the bowl. Place ball onto to the parchment paper, and repeat this process, one by one, until all truffles are coated in chocolate. 5. Take leftover chocolate and carefully pour line designs over the truffle balls. You can also add cinnamon, chopped nuts, sprinkles or other decorations before the chocolate hardens. 6. Refrigerate for 30 minutes, and store in an airtight container. Keep refrigerated.

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Instructions: Makes about

6

dozen

1. Line a baking dish with parchment paper, and coat with nonstick cooking spray. 2. In a large pot, combine the white and brown sugars, corn syrup, heavy cream, unsalted butter and cannabutter. Set the oven at medium heat, and stir mixture together on the stove until fully melted. Place candy thermometer on the side of the pot and into the mixture, but not touching the bottom of the pot. 3. Once the mixture is boiling, lower the heat to medium-low and bring the candy to 250°F. This can take up to an hour. You can stir the mixture every so often, and be sure to keep an eye on the temperature.

S a lt e d C a r a m e l s Ingredients:

1 cup unsalted butter, cut into cubes

2 cups granulated sugar

2 tablespoons cannabutter

1 cup light brown sugar, packed

1 teaspoon vanilla extract

1 cup light corn syrup

2 tablespoons coarse sea salt

2 cups heavy cream

Nonstick cooking spray

4. Remove mixture from heat once it’s at 250°F, and stir in the vanilla extract. Carefully pour the mixture into your lined baking dish. 5. Cool at room temperature for 20 minutes. Sprinkle with coarse salt. Cool at room temperature overnight. 6. The following day, cut the caramels into rectangles, and store in an airtight container.

Candied Almonds Ingredients:

1 tablespoon cannabis sugar

1/2 cup water

1 teaspoon cinnamon

1 cup brown sugar

2 cups whole raw almonds

1/2 cup granulated sugar

1 cup raw pecans, chopped

Instructions: Makes about

2 cups

1. Line a baking sheet with parchment paper. 2. Combine water, brown sugar, granulated sugar, cannabis sugar and cinnamon in a saucepan. On the stove, bring the mixture to a boil over medium heat.

3. Add the almonds and chopped pecans to the mixture until the mixture turns into a syrup. Once all the water has evaporated, pour the almond mixture onto lined baking sheet. 4. Separate almonds evenly using a fork. Cool at room temperature for 15 minutes, and store in an airtight container. CultureMagazine.com

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GROWING CULTURE

U r b an Farm E x perimen t C o n t inued 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. 36

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.

OCTOBER 2018 CultureMagazine.com

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 about is in 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 TH E M ONTH 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, 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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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 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 best way to prevent such tragedies is to go vegan,” 38

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. 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 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. 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 to sell his fandom. In the description, he promised to root for the team of the

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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 dog-sitter 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 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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