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CHELSEA HANDLER’S JOYFUL REBELLION WHAT THE WORLD NEEDS NOW, SAYS HANDLER, IS LAUGHTER, KINDNESS AND EMPATHY
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“ I take edibles every day. I just took one right now.”
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BEST NEW PRODUCTS
P.19
DOPE COCKTAILS ELEVATED INFUSED DRINKS
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FRESH GREENS
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BC ORGANIC
HARLEQUIN 5 x 0.3g Pre-rolls MYRCENE
FARNESENE
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THC 7-10% CBD 10-14%
G R AT I T U D E & J O Y
A LEGACY OF QUALIT Y Auxly’s focus on consistent innovation pushes the vape category forward BY BEN KAPLAN | PHOTOGRAPHS BY TYLER ANDERSON Mike Lickver is Auxly’s detail obsessive president who presides over one of the most revolutionary vape companies in the world and says his success has been achieved from listening to the consumer. “Our mission is to help people live better lives, so we always aim to design simple yet intuitive products that deliver memorable cannabis experiences,” Lickver told KIND in an exclusive interview. We sat down with Mike to get his thoughts on the category, the range of his portfolio, and how it feels to have the lowest rate of consumer complaints of any leading vape LP.
KIND: Auxly has been around since Day 1 of legalization and seems to be one of the only companies at the intersection of quality and culture. Tell us about your corporate ethos and how it drives brand and product decision making. MIKE LICKVER: We recognize that memorable experiences mean more than cannabinoid delivery. Brands need to find ways to fit into a consumer’s life and routine, with attention to detail on aesthetics. Our design is purposeful, intuitive, and fun, with a commitment to efficacy and functionality. Beyond aesthetics, Auxly’s culture is deeply rooted in an understanding of a complex regulatory environment —and that has allowed us to innovate in the product space and propel us to a leadership position.
KIND: How do you ascertain what the consumer wants?
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ML: We’re fortunate to have built great relationships since day one of legalization—from provincial boards, to retailers, to budtenders, to consumers. Since the inception of Auxly, we’ve been focused on winning cannabis 2.0, and we knew that the vape category would play a big role in the future of cannabis products. Vapes have never been an afterthought for us–they’ve been a focus of our strategy since the beginning. We’ve bet big on innovative solutions and anticipated movement in the category, like with our new All-In-One vapes. Wand-style shape, battery connections, and small-sized disposable fills all seem to be experiencing some fatigue with consumers. So, we made a palm-sized vape that’s convenient, discreet, and rechargeable—it’s different, it’s simple and it works. We couldn’t be more excited about the final product.
KIND: You have the lowest rate of consumer complaints amongst any leading vape LP’s. How are you able to maintain your consistency? ML: We rigorously vet our supply chain partners, hardware suppliers, and ingredient vendors. We’ve built best-in-class procedures on product testing and traceability. We have tight processes in place for any non-conforming lot. We make quality the priority, instead of speed or cost and we were thrilled to see the results of a recent OCS audit, where we saw the lowest rate of consumer complaints amongst any leading vape manufacturer. We’ve heard this feedback from retailers and consumers: our vape brands have built trust through reliability.
Now that’s backed by measured data—and it underscores our commitment to quality.
KIND: What does the A+ OCS rating mean to Auxly and what does it say about your commitment to the consumer? ML: Our entire team’s dedication to quality. Our partners at the Ontario Cannabis Store recognize the need for quality improvements— in a recent needs bulletin, the OCS mentioned a tighter threshold for vape quality. Retailers and consumers are frustrated with ongoing product challenges, and we’re grateful to be a reliable partner of OCS to help fix the issue.
KIND: Our readers would love to hear about your in-house team of formulation specialists. Who are they and what do they do to come up with your successful recipes? ML: Auxly Charlottetown is our primary site of cannabis 2.0 production and is a purposebuilt state-of-the-art facility that ensures all our vape formulations and products are made at the highest standards. All our vapes are formulated in-house, where we test blends of extracts in different types of hardware. Every Auxly formulation is crafted by in-house expert formulation scientists, led by our Chief Science Officer with over 10 years of cannabis experience.
KIND: Listening to the consumer again would seem to highlight your portfolio range—from distillate to live extracts,
flavours to terpenes, and 510s to A10. How do you determine what products to build?
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ML: The vape category attracts a diverse consumer base —some want flavour, some seek high-potency THC hits, some seek a true-to-flower extract experience. We’ve designed our brand portfolio to offer something for every occasion and preference, from 510 cart to allin-one, from flavoured distillate to live extracts. The difference exists in process and capabilities. Whatever the concept, we can execute with A+ standards for any vape that leaves our facility, regardless of brand, cannabinoid type, or input. We’re applying the same rigour to ensure quality across the board.
KIND: Talk about your team and company culture. When we buy a Foray 510, who are we supporting? What do you stand for and what’s your dream for the cannabis culture? ML: Our dream is to see consumers explore the possibilities of cannabis and push us to think differently about how to deliver these experiences. We’re lucky to have three of the top 10 brands in vape—all of which speak with a different tone, appeal to a different consumer, and offer different product features. Still, a commitment to quality and a focus on product design remains true regardless of brand or segment.
KIND: Finally, building upon your momentum in the vape category - where Back Forty’s Kush Mint 510 cartridge is the #1 best-selling sku in the country— where does Auxly plan to go next, and, now that you’ve reached supremacy, how do you continue to improve?
“ Back Forty’s Kush Mint is the all-time best-selling vape in Canada. This achievement wouldn’t be possible without our commitment to quality standards.”
ML: We’re incredibly proud to celebrate these milestones, but we’re far from market supremacy—we stay humble and we know we still have a lot of work to do. Back Forty’s Kush Mint is the all-time best-selling vape in Canada. This achievement wouldn’t be possible without our commitment to quality standards and we know our products are resonating with consumers. The vape category has changed a lot in four years. We’ve built our business through a commitment to quality and leading-edge innovation. We’ll continue to do that. Our team is made up of industry veterans that have touched hundreds of products over the years, but we also recognize that listening to the consumer is more important than ever. We’re learning more collectively and pushing each other to think differently about how to solve problems. We motivate each other to be better every day.
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“ Our new All-In-One vape is convenient, discreet, and rechargeable—it’s different, it’s simple and it works. We couldn’t be more excited about the final product.”
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A true cannabis pioneer and the CEO of one of Canada’s most successful cannabis companies is flying under the radar. Tony Giorgi, a certified cannabis sommelier and connoisseur, known as the real pioneer of the cannabis industry invites KIND to share a Potluck BurstTM infused pre-roll and talk about what sets Sensi Brands Inc. apart from the rest.
A CANNABIS CEO OF THE PEOPLE High up above Toronto, one of the true pioneers and best operators of legal Canadian weed sits perched alongside his wife on his balcony, passing KIND on a new product innovation—a double-infused preroll—from the Potluck Burst CollectionTM, one of the top recreational cannabis brands in Canada.
“Happily, I enjoy creating and personally testing all of our products…,” says Giorgi, a friendly, familiar face to attendees of the KIND Winter and Summer Fairs, and a consummate cannabis consumer and sommelier, who both makes Sensi Brands’ business decisions, and personally leads his R&D team. There are very few CEO’s in the cannabis industry today that have experience in building six successful “startups,” including two in the cannabis space (Flowr Corporation & Sensi Brands), and also cannabis connoisseur, a certified “cannabis sommelier” and an elected Board Member of Cannabis Council of Canada (C3). It’s this unique skill set combination—startup and cannabis industry experience— that makes Tony and his company Sensi Brands Inc., a real unicorn as one of the few profitable and successful cannabis companies in Canada. The country of legal cannabis consumers have responded well to the Sensi Brands portfolio of market leading recreational brands including; PotluckTM, a top selling economy brand focused on unique dried flower flavours, unique vape products with minor cannabinoids, and all with fun and functional unique packaging designs, and Station HouseTM, which pioneered the original pre-roll multi-pack in Canada offered in 6, 12, 18 and 24-pack configurations, and available in eight classic cultivars. While many other brands treated
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the pre-roll category as a dumping ground for trim and oversupply of unusable product, Tony recognized the consumer demand for a new, quality “everyday pre-roll” product. “Working long days downtown Toronto in the tech sector, I’d look forward to enjoying a pre-roll and the last thing I wanted to do was look for our grinder and rolling papers,” says Tony, with a laugh and an inhale of his newest creation, a double infused Potluck “Berry Cherry” pre-rollTM, which clocks over 40% THC and tastes like candy. “We’re building something special in the cannabis industry and our company mantra is being laser-focused, constantly innovating, challenging our employees to maximize their potential, creating an exceptional work environment and attracting the best talent in the industry.”
Sensi Brands currently employs more than 120 people at its production facility in St. Thomas, Ontario, and proudly works with over 100 licensed producers as part of its eco-system of sourcing quality cannabis supporting +300 sku’s represented across the Station HouseTM, Potluck™ and Sensimila ™ brands. These products are distributed across six provinces with three more coming on line in Q1, 2024, and available for purchase in all nine key provincial markets in Canada. Giorgi never played the public markets or institutional investors to burn through millions of dollars on capital investments on failed business models, and instead pioneered an assetlight model across five lines of business including one of the first “Farm-Gate” retail store operations at the St. Thomas production site, one of the most unique legal dispensaries in its area. Giorgi runs his company alongside a very
close management team, including his wife Misty MacMillan (CSO), longtime childhood friend Frank Skerlj (CFO), and former university roommate, Steve Barich (CRO). The company is an antidote to the pump-and-dump publicly traded cannabis companies we saw crash and burn in 2020, and still see today. Quarter after quarter, and since inception of the company (2020), Sensi Brands has achieved both EBITDA and cash-flow positive earnings, generating free cash-flow and maintains no debt. For Giorgi, success comes not only in seeing his brand portfolio earn the respect of cannabis consumers, but equally rewarding are watching his employees building their careers and lives on the success of the company. In the summer, while Sensi Brands achieved record breaking revenue and profitability, Tony shut the business operations for the day and arranged a day with the entire staff at Canada’s Wonderland. “The culture that we’ve been able to build is reflective of the quality we put out in our products because everything is done through the same lens: laser focus, love, respect and attention to detail because as we’re part of the community and are grateful for what we do.” I asked Tony what his hope is for our industry in the new year. “I believe the year 2023 in cannabis is akin to the year 2000 in the tech industry with the .com and Y2K crash, you will recall companies like Shopify, Amazon and Google emerged as leaders. Similarly, I hope that over the next few years the real leaders in the cannabis industry will emerge and we’re going to work really freaking hard and laser focus, love, respect and attention to detail because we’re part of a great community and are grateful for what we do.”
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“ I L O V E T H I S C O M M U N I T Y, O U R P R O D U C T S , A N D O U R P E O P L E .”
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When the temperature drops, beverages get heated. Adrian Stein, the genius mixologist at Dope Cocktails, raises a glass to everyone this season—let creativity and kindness light your way.
COLD COMFORT COCKTAIL RECIPES BY ADRIAN STEIN, DOPE COCKTAILS PHOTOGRAPHS BY MATTHEW SEE
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Designed as a wintery “apres ski” refresher, we drew inspiration for the name from the popular strain Alaskan Thunder Fuck. Mix half a can of Blueberry Chamomile Teapot and lime juice. We then sweeten with honey ginger syrup, and infuse the cocktail with 5mg of THC & CBD using Dope Mocktails White Fairy Dust—a cannabis infused edible glitter (pro tip: using edible glitter in cocktails is a fun, healthy way for anyone to jazz up their drinks). Mix, then we finish with Grapefruit Sap Sucker Sparkling Tree Water and garnish with a medley of winter fruits.
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INGREDIENTS 175ml Blueberry Chamomile & Black Sugar Rose Teapot 25ml Lime Juice 25ml Ginger Honey Syrup 50m Grapefruit Sap Sucker Sparkling Tree Water 1/2 sachet of Dope Mocktails 1:1 Fairy Dust (Coming Summer 2024)
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LAUGHING BUDDHA BOWL — MINDFULNESS AND MEDITATION Inspired by the practice of mindfulness and meditation. We start by combining matcha, coconut water and chai. We soften things up by adding unsweetened oat milk and finish with a touch of black sesame honey syrup. The drink is kept cool and infused with a THC/CBD laced Dope Mocktails Qush Qube. To receive your cannabis, you must be present and sit with the bowl. They say, “Everyone should sit in meditation for 20 minutes a day, unless you’re too busy, then you should sit for an hour.” INGREDIENTS 3 oz Unsweetened Coconut Water 2 oz Unsweetened Steeped Chai 2 oz Unsweetened Oat Milk 1 oz Black Sesame Honey Syrup 1/2 tsp Matcha Powder 3 dashes Bark & Bitters Aztec Chocolate Bitters 1 oz Dope Mocktails Qush Qube (coming to OCS Winter 2024)
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COCONUT SLOW GLOW
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Using a DIY snow globe kit, we mixed a base of coconut water, coconut nut milk, and shredded coconut. We used our fancy little tweezers to set the garnish of cranberry, dill, and flower petals in place, then left the snow globe kit in the freezer overnight. We finish and infuse this cocktail with 1 can of XMG Blue Raspberry. INGREDIENTS 1 DIY Snow Globe Kit or Glass 1 Can Blue Raspberry XMG 125ml Coconut Water 125ml Coconut Milk 25ml Simple Syrup 25ml Shredded Coconut
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THE GRINCH WHO STOLE PIFFMAS Laced with more than your typical green! We took a champagne flute, gave it a little spritz of honey syrup, then dusted one side with pomegranate fruit powder and the other with matcha tea powder. The drink is made up of cranberry pomegranate juice, Gruvi non-alc sparkling rose, and then topped with a green tea limonene foam. This Dope Cocktail is non active—the Grinch stole the piff!!! INGREDIENTS 200ml Chilled Gruvi Non Alc Sparkling Rose 50ml Cran-Pom Juice Topped with Green Tea Limonene Foam GREEN TEA LIMONENE FOAM Steeped Green Tea Lemon Juice Honey Syrup True Terpenes Limonene Terpenes Egg whites Agar 2 Cream Charges
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THE PRESENT
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Inspired by “season giving” and gratitude, we had this very cool custom “Xmas Tree Ice” made for us by our friends at Nice Ice in Toronto, ON. Made to resemble a gift under the tree, we treated the side of the glass with edible red paint, made from honey and dragon fruit powder. We acquired some festive looking sprinkles and covered up the paint to resemble “wrapping paper.” The drink itself is simple: Seedlip Spice 94, then we add 1 packet of Dope Mocktails Sicilian Haze Cordial, 10mg THC, 10mg CBG, and top up with Fever Tree Club Soda. INGREDIENTS 30ml Seedlip Spice 92 30ml Dope Mocktails Sicilian Haze Cordial 150ml Fever Tree Club Soda EDIBLE PAINT Honey Pomegranate Powder Edible White Lustre Dust
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THE FUTURIST, ROBIN GOODFELLOW Owner of Vela and Little Bones Beverages, former owner of Bar Raval and Prettyugly, incorporates taste to the world
Why do you think when you came on the scene you were immediately able to be so impactful? I don’t think I was immediately impactful. I started bartending in 2003, but in grad school I studied how to change macro behavior. There was a lot missing and a lot that needed changing. In 2014 we set to open Bar Raval and we didn’t know it would have as much of an effect as it did. Prettyugly was even more groundbreaking as far as Canadian cocktails go, but it was never able to reach its full potential. VELA is trucking along and will one day will be the incredible modern day Copacabana we dreamed it would be pre-pandemic. I have some tricks up my sleeve I think are very needed for the current state of bars in Toronto and Canada. What’s your hope for the next generation and new year of food & drink in this country? I hope the hospitality industry in Canada can finally get back to where it was in 2019. Last year restaurants were at 45% of 2019 and this year still just 60% according to Restaurants Canada. I think most customers think because doors are open “we’re back.” But most of us are still paying pre-covid rent with postcovid inflation at 60% of 2019 volume. What does Canada do well and what do we need?
“KEEP THE SHERRY AND VERMOUTH IN YOUR FRIDGES, PLEASE.”
In the bar world, Canada has always been swinging above its weight in creativity. The cocktail scene came out of restaurants and bartenders working alongside chefs. So in the 2010-2015 era, we had some highly creative bartenders who actually didn’t know much about spirits or technique. We couldn’t hold a candle to New York bartenders in service, speed, or skill but could create very unique flavours and drinks where New York bartenders left that to their managers. It was weird. The issue with Canada is we are a small market and although our bartenders are very talented, our guests don’t know much about cocktails or spirits. We’ve been trapped with the monotony of the LCBO, SAQ, LCRB, etc. In other countries people grow up with many options of spirits at home so show up to bars with already a lot of knowledge. They know what they want and how things should taste. Canada is about 15 years behind other countries in a sense. Sometimes serving new drinkers in Canada can be tough because people don’t even know what they want yet. What motivates you personally and who are your heroes? I’m a futurist, so I’m motivated by equity, sustainability, creativity and peace. Bars are my tool and I very much enjoy using them to show people a more enlightened perspective on life perhaps. Well, to those open to it. To others, I just want to give them an escape from whatever reality they may need escaping from. Who does this for you? Michel Foucault, Alan Watts, Jacques Fresco. My fantasy was to be the bar owner in Jacques Fresco’s utopian society if he deemed bars a necessity. Haha. What do you always keep stocked in your home? Japanese whiskey, cuz it’s the best. Campari, sherry, and vermouth when I crave something lighter. Ps. Keep the sherry and vermouth in your fridges, please. It’s the last night on earth and you’re stuck in Canada. Where do you dine, what do you drink, and what will you eat? Oh man. I guess the fantasy would be to drink endless amounts of champagne at Edulis while Toby and Michael make me whatever their beautiful brains make up. A more realistic option would be going to Korean Village restaurant on Bloor and eat until there’s no room left in my body. Champagne also present. Continued on page 34
PHOTOGRAPH BY BRIT TANY OLSEN
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THE KIND CHEF, LONIE MURDOCK The founder of Miss Likklemore’s took her restaurant from pop-up to paradise, becoming one of downtown Toronto’s buzziest vibes What’s your earliest childhood memory of eating during the holidays? One of my fondest holiday memories is sitting around my grandmother’s kitchen table in the South Bronx. My grandma who we fondly call G-ma in her curlers and hair net. My aunties, mom and sister being served jerked turkey and rice and peas from my grandmother’s favourite Dutch pot that she brought with her from Jamaica. What do you always keep in stock in your home? Pepper sauce. It can save any meal. How does eating well make you feel and why do you love sharing your food with people? Food is so personal and everyone’s connection to it can be so different. But if you can have a room full of people with different ideas, tastes, preferences and create something they all love it’s like an instant bond. A great meal with a group of friends is like therapy. You just feel better afterwards. Pick any three people from history to sit around your table. Who are the people and what will you eat? Nelson Mandela. I would love to know how he was able to remain so positive despite the years of suffering he endured and we would have jerk chicken. I think every part of the world has its own version of smokey
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meat cooked on an open flame. And then Prince. One of the first concerts I ever went to and went multiple times in his career—he was such a creative force who was ahead of his time, but stayed so true to his creative vision from the moment he stepped into the spotlight until he left. That takes courage and we would have a vegan curry with colourful vegetables garnished with fresh herbs and beautiful edible flowers. And lastly Judy Garland. We would sing every song from the Wizard of Oz. I know all of them. We would eat desserts and drink champagne. Last question: it’s the last night on earth. What’s for dinner? Everything! First course: Red pea soup with
“ WE WOULD EAT
DESSERTS AND DRINK CHAMPAGNE.”
dumpling and festival on the side. Second course: Burger and fries. Third course: spaghetti from my childhood. I was a picky eater and my mom used to make it just how I liked it. 4th course: Curry chicken and Roti made by my mother in law. 5th course: A really great chocolate lava cake. For more from Lonie and Miss Likklemore’s, @misslikklemores: 433 King Street West.
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THE WEED STORE FOODIE, CHRISTINA MAC, WELCOME CANNABIS Christina Mac is a DJ, artist, cannabis shop manager and welcomed presence in our community: hence the name of her shop. Here she tells us about her love of food. There’s a Japanese saying: “Hara Hachi Bu,” that means stop eating when you’re about 80% full, well, that leftover 20% … that sounds like dessert to me!
you! These pancakes are fluffy, light, not too thick and not too thin. I love a pancake that has a crispy little edge, so I would recommend cooking these babies on med-high heat.
I’ve spent over ten years in the hospitality industry, and have had the honour to work at a Michelin-star restaurant. One of my favourite parts of working in the industry would have to be attending tastings, specifically dessert tastings.
VEGAN+GLUTEN FREE PANCAKES
There’s no doubt about it, I love a sweet treat. I’ve spent hours in the kitchen. Trying to perfect the perfect edibles, real fruit gummies or the delicious vegan cookies batch after batch, adjustment after adjustment. But one of my favourite go to desserts would have to be PANCAKES, because pancakes done right are simply a chef’s kiss. Pancakes are not just a breakfast menu item, people. They’re amazing even after dinner! This recipe has been one of my go to’s for a few years now especially after making the hard lifestyle change of going gluten-free. So for all my pancake lover’s, this is one’s for
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1 cup 1:1 GF flour (125 g) 1 tablespoons organic sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup non-dairy milk 1 tablespoon apple cider vinegar 1 teaspoon vanilla maple syrup, to serve
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Let the batter rest for 5 minutes ( This is important! Let that bubble!) Use a non-stick pan on medium-high heat, I combine margarine and coconut oil, once hot and bubbly, add in the mixture however you like! (sometimes I like baby pancakes and sometimes I love a classic mickey mouse pancake, depends on the mood ;)
INSTRUCTIONS In a medium bowl, add the flour, sugar, baking powder, and salt, stir to combine. In a liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine. *I like to warm up my almond milk a touch from the fridge* Pour the liquid mixture into the dry mixture and whisk until smooth.
When the top begins to bubble and rise, flip the pancake and cook until golden. Voila, there you have it! The most perfect VEGAN and GF friendly pancakes. Enjoy anytime of the day, because well you deserve it. Follow the great Christina Mac on Instagram @_c.mac; Welcome Cannabis is located at 1227 Dundas Street West.
G R AT I T U D E & J O Y
What have you been up to since moving to the US in 2021? I launched “Nomadic Nights” in 24 cities all over the country and have been touring 2 weeks of every month. This year, Nomadic Nights had 54 events in cities like New York, Miami, Chicago, Kansas City and Seattle. Last year, when I released my cookbook “Introduction To Culinary Cannabis,” I had the opportunity to host an infused dinner at the Soho House. The dinner was such a success that Soho gave me a European tour through four of their locations this past October. What do you mean they gave you a European Tour?
That’s so awesome. Next spring I head back to Europe with stops in Barcelona, Paris, Amsterdam, Berlin, Copenhagen, Stockholm and London. Are lots of cooks and chefs interested in Culinary Cannabis? Culinary Cannabis is the newest frontier in the culinary world and we in North America have a head start on everyone else to make this ours. More specifically, my goal from the beginning was to make Culinary Cannabis a Canadian Cuisine that people would travel to Canada to experience. Is Culinary Cannabis a Canadian Cuisine? Although I preach this and proudly wear the Maple Leaf on my chef jacket, Canada has fallen so far behind the US that we’ve lost the ground that was gained by being the first country to federally legalize cannabis.
What advice do you have for anyone wanting to get into Culinary Cannabis? Chefs like Jordan Wagman, Pat Newman, and Kwin Marion host infused dinners all the time. Show up early, be the last to leave, take notes and be a sponge.
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Travis Petersen is a Canadian-born, globally recognized pioneer in cannabis-infused cooking. A frequent contributor to KIND, Petersen recently toured Europe and works frequently in the States.
I hosted infused dinners for their members in Amsterdam, London, Brighton and Paris. The first three locations were executed as a “Pop Up” where all the guests sat down at the same time and were served at the same time, which is how all my events work. In 3.5 hours we did 102 covers and for the first time anywhere in the world Infused Dining was offered in the traditional restaurant format.
Do you have any sort of mental timeframe for when this sort of ridiculously fun adult deliciousness will be legal all over the world? The more disruptors out there demonstrating that infused dining is not only safe, but something people want to experience the more the needle moves towards global freedom. How can Canadians follow you along your culinary cannabis adventures? Instagram: @the_nomadcook
“ CULINARY
CANNABIS IS THE NEWEST FRONTIER IN THE CULINARY WORLD.”
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BY BEN KAPLAN PHOTOGRAPHS BY PHILIP CHEUNG STYLIST: MOLLY FISHKIN-LEVIN HAIR: KYLEE HEATH MAKEUP: JAMIE GREENBERG Filmed on location at Peerspace in Los Angeles, exclusively for KIND
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Chelsea Handler’s Joyful Rebellion What the world needs now, says Handler, is laughter, kindness and empathy
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Chelsea Handler has had six New York Times best-selling books, five which hit number one, and counts more than 5-million followers on Instagram. The 48-year-old comedian, podcaster and personality on TV is also an outspoken advocate, everyday cannabis consumer and genuinely wonderful, hilarious human being. Since we started the magazine, Chelsea has been on our wish list for covers. Today, with unrest all over the world and seemingly unceasing division, it seems now more than ever was the time for the star of Revolution on Netflix to appear and—just like that—she announced tour dates in Canada and we got her on the phone. She had just taken an edible, so we took one, too.
KIND: When you think about Canada, what comes to mind?
KIND: Jokes as medicine.
CHELSEA HANDLER: Freedom, rights. Human rights, all rights. Compassion, empathy—no guns. You know, all the things that I wish America would be.
CH: As a stand-up comedian, especially during this time, and really it’s just been one thing after the other since COVID, I’ve been drawn to creating a reprieve for everybody. I know what it means because these performances provide the same thing for me.
KIND: You’re sort of a one-womanAmerican-reconnaissance project. I don’t want this to sound too ass-kissy, but you kind of represent the world how I want it to be.
KIND: Has living, working and joking during tumultuous times changed your approach to the work?
CH: People are so exhausted by all the hate and vitriol going around that it feels very purposeful for me to be able to provide a service and have people come and sit in a theatre together and be reminded that even with everything going on in the world that there’s still joy, togetherness and happiness.
CH: I’ve become more professional. I’m making sure I’m delivering to the audience what they’re paying for and I’ve become more respectful and appreciative of my audience as I’ve gotten older and understanding the word gratitude—knowing what it means and actually having it, rather than hearing about it, like, ‘Oh, shut up.’
KIND: Amen.
KIND: That’s the number one thing about getting older, becoming more appreciative.
CH: I take that very seriously.
CH: It’s a pleasure for me, telling stories, and
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I’ve certainly come to appreciate all the fans that I’ve had in my life—some of whom have been with me for 25 years.
KIND: How do you describe what you do? CH: I go onstage and light audiences up and spread joy, sunshine and bright beams. Say, ‘It’s OK,’ not everything is dark and gloomy. Of course, not everything is OK, but there are in-between moments through darkness. I want people to laugh their asses off.
KIND: Can you feel the weight lifting from your crowds? CH: Yeah, and in that sense the shows have been heightened because of the relief people feel in allowing themselves that moment in time. The shows have been electric.
KIND: You’re basically providing a mental health service. CH: At my age it’s about how much you’re giving, not about the taking as much.
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KIND: How do you take care of yourself? CH: I meditate every day. I take edibles every day. I know how to take care of myself better than I did at one time. I’m not an idiot.
KIND: Edibles and meditation aside, how else do you unwind? CH: December to me is when I go to Whistler; well, I go there and then stay for three to four months.
KIND: What does that mean? CH: I don’t get shit-faced when I have four shows that weekend.
KIND: Most people leave Canada for the winter. CH: I’m like a bear. Like a bear that’s skiing.
KIND: Right. CH: I know how to preserve my energy for when I have to deliver.
KIND: Wait, you take edibles every day? When did pot first come on your radar?
KIND: It’s great that you’re playing so many Canadian dates. CH: I do them from Whistler. Basically I go hard for three months on tour then slow down and sprinkle dates from Whistler, then gear back up. Skiing for me is the most meditative thing that I do.
CH: When I learned how to speak.
KIND: Ha!! CH: I got serious about pot when it became legal in the state of California and accessibility changed. You’re not thinking about how much THC is in a cookie, it’s right there—5mg, 10mg, 2.5mg—whatever you’re down with, so that’s when I started taking pot more.
KIND: You’ve become (even more) famous for your naked Whistler skiing videos. CH: We were just being stupid one year when it was my birthday and I went pantless. Then I had to step it up a notch and decided to go topless, then it became a tradition.
KIND: You certainly look free. KIND: I’ve found it more agreeable to my constitution than alcohol, which I also still love. CH: The 2015 election was a dark time in America and that, anger and alcohol don’t go well together. So I pivoted. During COVID, I pivoted again, to edibles, and noticed it was a good mood stabilizer, a mood-lifter if you need it, and also it could help with sleep. There are so many benefits to cannabis that it didn’t take me long to get on board.
KIND: Are you only on the edibles train? CH: I don’t really smoke joints as much because my voice gets a little scratchy, but that’s my favourite form of injection, but I do take edibles. I just took one right now— a little Camino Chill.
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CH: There’s nothing more exhilarating than skiing down a mountain in a bikini. Although it’s also pretty great going topless. We’ll see what happens this year. I’ll have to figure it out when I get to Whistler and see my Canadian girlfriends.
KIND: What is it you love about Whistler? CH: Once I get there I get into a different zone in my life.
KIND: You’re outspoken about abortion rights, human rights. Do you not worry about being taken less seriously for also saying, ‘I do shrooms, I just popped a Camino Chill?’ CH: I want to go on the record and say me
sober I feel like I have too much advantage over other people. It’s better for me to dumb it down with a mushroom or alcohol, then I can calm down.
KIND: You don’t necessarily take mushrooms for yourself but for other people? CH: It’s very easy for me to combine mushrooms, pot, reading, drinking and smoking. I can do all the things and I’ve done all the things my whole life and I’m very, very successful.
KIND: Successful people usually don’t say this kind of shit. CH: There are personalities that can’t function highly under the influence of things—I am not one of those personality types. I don’t say everyone should do it, but I’m honest about what I do because there’s enough dishonesty and misinformation and it’s nice to be authentic, real and true to who you are. My fans know I’m not full of shit.
KIND: How did you give yourself permission to be free? CH: I don’t know that I asked permission, I just behave like myself and it’s not a strategy or tactic. It’s the way I am. I didn’t set out and say, ‘Today I’m going to tell everyone I do mushrooms,’ no. It’s just part of my ongoing conversation. Everyone who knows me personally knows my persona isn’t different from me. There’s not a lot of mystique.
KIND: If Seth Rogen says he takes shrooms, it’s expected. But when Chelsea Handler does, it almost feels subversive. CH: I feel passionately as I always have about women normalizing these behaviours. Men don’t only get to be stoners or potheads. I don’t consider myself a stoner or pothead, but it doesn’t need to have a negative connotation. Women should embrace whatever helps them get through the day and what helps them function at a high level or help them with their anxiety or whatever it is. I feel emphatically about always sharing the truth and there’s no shame in any of this.
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“Even with everything going on in the world, there’s still joy, togetherness and happiness.” KIND: Shame is such a depleting emotion. CH: I don’t feel shame, maybe that’s what my secret is: I don’t have a lot of shame.
KIND: Which allows you to share stories about your life. CH: My stand-up is all personal stories, like about me almost having sex with Andrew Cuomo; stories about my dinner with Woody Allen; Bill Cosby summoning me to his hotel room in Atlantic City—they’re really funny stories and I was always a bad-ass baller from the minute I was born.
KIND: And you just leaned in. CH: My gift for storytelling has given me a humongous career that I get to share in books and stand-up. It’s easy for me to make people laugh and it brings me joy to do.
KIND: Joy is the number one thing I want to give our readers. CH: I feel like it’s my purpose in life to bring joy and laughter, and give women a little more freedom.
KIND: What do you mean? CH: Women don’t have to take themselves so seriously. Everyone has been on us since the beginning of time. Do what you want to do. Don’t do what people are telling you to do! You don’t have to get married. You don’t
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have to have children to make a contribution to society. These antiquated notions and societal constructs that we choose to live by are a bunch of bullshit.
KIND: You’re living proof. CH: I’m living my best life. I’m not married. I don’t have children. I spend three months of the year skiing my heart out in Whistler. I never listened to anything any man ever told me. That’s my message.
have cellulite, wear it with confidence. The minute you turn insecurity into confidence, it becomes an attraction rather than a subtraction and people are only noticing the aura you exude so we shouldn’t be focusing on our shortcomings, it’s a waste of everyone’s time.
KIND: That’s a nice vibe for the new year. CH: Everyone should be concentrating on bringing vibes up, not down, and forget about negative talk to yourself. There’s no time for that.
KIND: And for men? CH: Men can also calm down. Everyone’s under so much pressure. Men, I feel like are victims of a societal construct too that what makes you valuable is if you’re successful and that’s still just a lot of bullshit. That’s my message for everybody that I feel positive about: calm down.
KIND: Body image is another thing both men and women can stand to calm down about. You’re blonde and skinny, but skiing naked and posting it on the internet still takes balls. CH: I have the same problems as everyone else when I look at certain body parts, like: ‘Ewww, what is that?’ It’s a waste of time for us to spend time hating ourselves. You’re bringing your own vibrations down.
KIND: What do you mean? CH: Embrace your shortcomings. If you
KIND: I wanted to talk to you for three years and it was worth the wait. CH: Everyone who doesn’t feel seen, needs to feel seen. I don’t want anyone to feel marginalized and I hope with my standup, with my podcast, with this interview, it’s all about demonstrating kindness. Just being kind and being cool. You don’t have to be judgmental. You don’t have to be nasty. You don’t have to have no self-awareness.
KIND: Take us out of here so we can go enjoy our edible high. CH: I just want to be a high vibe passing through the world so every time I leave an area, it’s better.
For Chelsea Handler tour dates, including December 6 in Montreal, December 8 and 9 in Toronto and December 10 in Ottawa, please see ChelseaHandler.com.
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Alex Nino Gheciu on the UFC fighter changing cannabis stigmas is fighting in Toronto on January 20
BY ALEX NINO GHECIU Gillian “The Savage” Robertson ays impulsivity is the blueprint for excellence. “My life has been based on impulse,” says the Canadian mixed martial artist. “I dyed my hair and started fighting that way. I make decisions on a whim.” The 28-year-old strawweight, known for her radioactive red hair and rear-naked choke, says being in the UFC was never her plan. Growing up in Niagara Falls, Ontario, she wanted to be a veterinarian. Then, one day when she was 16, she signed up for a kickboxing class. “I had no knowledge of fighting and I’d never played a sport in my life.”
made me feel comfortable,” she says. “I always had such a stigma around it and thought weed could kill you. The D.A.R.E. program makes it that way to you as a kid.” But once she saw her head coach smoking a joint, her mind changed. “Especially with beginning jiu-jitsu, it opens your mind, you relax and are open to learning the sport and flowing.” Nowadays, Robertson is something of a cannabis icon. Just peep her IG; it’s full of blunts and immaculate captions (see: “Rolling joints and breaking them.”) She smokes a half-ounce per day. Her Volcano Vaporizer is her method of choice, to keep her cardio in check.
But once she tried kickboxing, she fell in love. And when someone asked her to take her first fight? “I was too socially awkward to say no,” she laughs.
“I wake up, I smoke. I train, I smoke. I train, I train again. Then I come home and I smoke. Then I take a nap. Then I smoke, then train again and smoke. That’s usually about my day.”
Fast forward to today, and Robertson is the UFC’s all-time submissions leader among women. She boasts a 12-8-0 record with 9 submission wins. The grappler’s looking to make it 10 at January’s UFC 297 in Toronto, when she squares off against Polyana Viana. Through it all, Savage stays high.
She, of course, has the exact number of days necessary to stop smoking before a fight—to pass drug screening—down to a science. Although in 2021 she was suspended for four and a half months. She was doing dabs, so her THC level was considerably higher.
“Snoop and Nick and Nate Diaz are the gods of the potheads,” she says. “Maybe I can be the queen.” Robertson was introduced to cannabis through jiu jitsu at 18. Black belts have been rolling stoned for years; it’s ingrained in the culture. “It was the jujitsu community that
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A couple months after serving her time, the Nevada Athletic Commission unanimously amended its anti-doping policy to no longer ban athletes for the use or possession of cannabis. “It always works like that, doesn’t it?” she laughs. Her cannabis bona fides don’t stop there. Robertson blazed with Snoop. It happened while
she was a contestant on Dana White’s The Contender series. Snoop had a podcast on the show, and invited the female contestants to smoke. “So we go down to Snoop’s trailer and he just starts pulling out blunts, passing them around. Our producer comes in and is like, “Whoa, whoa, we can’t have this going on.” And Snoop’s like, ‘Who the fuck is this guy?’ This big-ass bodyguard goes over and pushes our producer out, and we’re sitting there like little kids, smoking with Snoop! How can you pass up a moment like that?” Robertson feels sports could benefit from removing the stigmas around cannabis. It’s less harmful than alcohol and caffeine, after all, and has therapeutic benefits. “It’s a stress reliever,” she says. Presently, Robertson’s stress is around Viana, Brazilian strawweight. Savage says her game plan is heavy pressure, ground and pound, and adding to her ever-growing submission tally. But she’s got nothing but nice things to say about her opponent. “I’m not much of a trash talker,” she says, “but I feel like I’m going to put on a beautiful performance in front of the Canadian crowd.” It’s fitting she’ll be rocking that signature red hair. “I never thought about it representing Canada until I got into the UFC,” she says. “I love it and get to represent Canada in the perfect way.” She’s got her victory celebration planned. She says, “I’ll light up a blunt at the post-fight press conference.”
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“C A N N A B I S O P E N S Y O U R MIND AND YOU RELAX AND ARE OPEN TO LEARNING T H E S P O R T A N D F L O W I N G .”
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as chosen exclusively by retail owners, managers and budtenders from across Canada—the results are the consensus opinion from 867 of them. They’re entirely chosen devoid of advertising spend: the winners on the following pages are selected without prompts, without promises. Read along for the picks of the year and thank you, as always, to everyone that keeps our community kind.
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A
Presenting the fourth annual KIND awards, the largest consumer-facing awards in the country. Representing the very best in cannabis and the cannabis industry
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AWARDS 2024
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BRAND OF
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The first ever, repeat Brand of The Year winner is Tribal. This is a brand that’s foundation lies in building community, hard work and producing nothing but the best product. They believe that the journey is just as important as the destination—from pheno hunting and top shelf genetics selection to innovative harvesting techniques, all they want to do is make you happy. Slow cured, hand trimmed, absolute fire. Congratulations, Tribal is the budtender’s choice for Brand of the Year.
N O M I N E E S : 1 96 4 E A S T C A N N |
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WINNER Y E A R
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SHRED X RIP STRIPS
A D U LT S O N LY DANK DROPS NUGZ POTLUCK PURA VIDA R O I LT Y SWEET JUSTICE VERSUS VOX POPZ
WINNER
WINNER
G E N E R A L A D M I S S I O N
CA R M E L CARMEL ANIMAL FACE
TIGER BLOOD INFUSED PRE ROLL
T H E
F L O W E R
Y E A R
C O N N C E N T R AT E
DEBUNK PURA VIDA PURPLE HILLS R O I LT Y
NOMINEES
A D U LT S O N LY BOXHOT NUGZ PURPLE HILLS S TAT I O N H O U S E WEED ME
BLKMKT DANK DROPS PURE SUNFARMS RITUAL GREEN SENSIMILA QUAD CUT S I M P LY B A R E SOAR TRIBAL VERSUS
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NOMINEES
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P R O D U C T
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T H E
NOMINEES
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P R O D U C T
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I N N O VAT I O N
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CUBAN LINX FULL SPECTRUM EXTRACT
WINNER
SPREAD JOY
WINNER
CA R M E L
GENERAL ADMISSION
CARMEL ANIMAL FACE
TIGER BLOOD
O F R O L L P R E
BOXHOT DUNN NUGZ PURPLE HILLS RAD SHRED S TAT I O N H O U S E VERSUS
WINNER
WINNER
T H E
L O U D
P L U G
B L U N T O
P E A R L S
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G RÖ N
BLUE RAZZLEBERRY 3:1 CBG/THC
T H E
E D I B L E
Y E A R
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O F
O F T H E
NOMINEES
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CARMEL NUGZ OGEN PURA VIDA WINK
1 96 4 EDI’S GENERAL ADMISSION GLENN’S EDIBLES NO FUTURE ROSIN HEADS SHRED’EMS
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GREEN MONKE / HOVER / SENSE AND PURPOSE /
A D U LT S O N LY / B O X H O T / ENDGAME / GENERAL ADMISSION / KOL AB PROJECT / POTLUCK / PURPLE HILLS / VERSUS /
WINNER
E N D G A M E
WINNER
M E D I P HA R M
NOMINEES
NOMINEES
DEBUNK / PURA VIDA / P U R P L E H I L L S / R O I LT Y
E D I ’ S / P R O O F LY / P U R E F A R M A /
WINNER
WINNER
WILDFLOWER
19 6 4
C R A F T B R A N D O F T H E Y E A R
S I M P LY
NOMINEES
B L K M K T / S I M P LY B A R E ORGANICS / PURPLE HILLS / DANK DROPS / OGEN
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P E O P L E ’ S C H O I C E AWA R D B E S T W E E D
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L A B S
W E L L N E S S B R A N D O F T H E Y E A R
C O N C E N T R AT E B R A N D O F T H E Y E A R
TEAPOT / VERSUS
Y E A R
NOMINEES
SPREAD JOY
E D I T O R I A L
C B D
B R A N D
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M E D I P HA R M
Y E A R
L A B S
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I N N O VAT I V E PA C K A G I N G D E S I G N O F T H E Y E A R
P O T LU C K VA R I E T Y S E N S I
K I N D E S T C O M PA N Y O F T H E Y E A R ( People,Ppurpose, Product)
RUBICON ORGANICS
VA P E H A R D WA R E O F T H E Y E A R
AU X LY
O Z
PA C K
B R A N D S
O R P O R AT E S O C I A L R E S P O N S I B I L I T Y
VA L U E
B U D S
B E S T R E TA I L P O S P R O V I D E R
GREENLINE, A B L A Z E C O M PA N Y
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Y E A R
T OA S T
M I L L E D
J U S T I C E
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W E E D
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Y E A R
M E
M A R K E T I N G C A M PA I G N O F T H E Y E A R
F I R E
M A R K E T E R O F T H E Y E A R
S UI N W M TMEERR
T H E
JAC K S O N
C R A F T C U LT I VA R O F T H E Y E A R
J E S S E
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AWA R D S
RO I LT Y
K I N D E S T P E R S O N O F T H E Y E A R ( A d v o c a c y, C o m m u n i t y, L e a d e r s h i p )
N I C H O L A S
B E S T
S O S IA K
C A N N A B I S PAY M E N T S C O M PA N Y
M E R RC O
PAY M E N T S
WARMTH & PLEASURE
“ I T ’S HOW WE SURVIVED BEFORE GROCERY S T O R E S .” Author of The Hunter Chef, Michael Hunter is the chef-owner of Antler and known for celebrating what he gathers outside
Antler is a nondescript restaurant on Dundas Street which was recently named one of Canada’s 100 Best Restaurants by the eponymously titled, revered listing guide. Chef Michael Hunter was raised on a horse farm and his natural approach to wild game and vegetables has been a sensation since he released his cook book, and opened in 2015. “It didn’t make sense that we were eating food flown here from California when we have such great ingredients right here,” Chef said the other day at his restaurant, where he was tasting gin cocktails for that night’s service. “It’s really important to me to cook Canadian food with Canadian ingredients because we have beautiful nature right here.” At Antler and in the Hunter Chef cookbook, Hunter shares recipes for rabbit, duck, venison, wild boar and duck, all of which he hunts himself as often as he can. He implores home cooks to shop locally at farmer’s markets and to support local farms and organic food shops, and he believes a natural, delicious diet isn’t as novel as it sounds. “It’s not new, it’s old,” he says, with a laugh. “It’s how we survived before grocery stores.” The following recipes are from The Hunter Chef and Antler is located at 1454 Dundas Street. Follow Michael Huntler @thehunterchef.
Excerpted from The Hunter Chef: Hunt, Fish, and Forage in Over 100 Recipes by Michael Hunter. Copyright © 2020 Michael Hunter. Photographs © 2020 by Jody Shapiro and Michael Hunter. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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ARCTIC CHAR WITH SAFFRON MILK CAP MUSHROOMS ANDPEPPER COULIS INGREDIENTS
INSTRUCTIONS
1 yellow bell pepper 1 red bell pepper
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2 tablespoons (30 mL) olive oil (optional) 3 tablespoons (45 mL) unsalted butter, divided 2 tablespoons (30 mL) grapeseed oil or vegetable oil, divided 1 pound (450 g) saffron milk cap mushrooms, brushed clean and cut in half (chanterelles or shiitake can be substituted) 1 teaspoon (5 mL) kosher salt Freshly cracked black pepper ½ pound (225 g) freshly shucked sweet peas
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4
4 skin-on Arctic char fillets (6 ounces/170 g each) 1 lemon
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SERVES 4
Using a gas burner, barbecue, or broiler, grill the whole sweet peppers until the skin is black on all sides. Place the peppers in a bowl and cover with plastic wrap. The heat from the peppers will steam them, making the black skin easier to remove. When the peppers have cooled, peel and rinse them. Remove and discard the seeds. In a small food processor, purée the yellow pepper. The coulis should be smooth and sweet tasting. Add a little olive oil and salt to adjust flavour and consistency, if needed. Transfer to a small bowl. Rinse clean the bowl of the food processor. Repeat to make a red pepper coulis. Heat a large skillet over high heat and add 1 tablespoon (15 mL) of the butter and 1 tablespoon (15 mL) of the grapeseed oil. Add the mushrooms, season with salt and pepper, and sauté until softened and tender, 3 to 4 minutes. Remove from the heat and keep warm. In a medium skillet over high heat, sauté the peas in 1 tablespoon (15 mL) of the butter until tender, 2 to 3 minutes. Remove from the heat and keep warm. Season both sides of the Arctic char with salt. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon (15 mL) grapeseed oil. Add the fish skin side down and sear until the skin is crispy, about 2 minutes. Add the remaining 1 tablespoon (15 mL) butter to the pan, turn the fish, and squeeze the lemon juice into the pan. Cook for 1 to 2 minutes more, until the flesh side is cooked and no longer appears raw and fleshy. Remove from the pan. To serve, spoon the red and yellow pepper coulis, one at a time, onto plates. Arrange the fish, peas, and mushrooms on top.
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P I C K E R E L W I T H P O TAT O E S A N D TA R TA R S A U C E INGREDIENTS TARTAR SAUCE 1 large egg
INSTRUCTIONS 1
1 tablespoon (15 mL) Dijon mustard 1 cup (250 mL) grapeseed oil or vegetable oil Juice of 1 lemon ¼ cup (60 mL) minced drained capers ¼ cup (60 mL) minced gherkin pickles ¼ cup (60 mL) minced shallot
2
¼ cup (60 mL) chopped fresh flat-leaf parsley 1 teaspoon (5 mL) minced garlic Kosher salt and freshly cracked black pepper
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PICKEREL WITH POTATOES 1 pound (450 g) mini potatoes
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4 skin-on pickerel fillets (about 6 ounces/ 170 g each) 1 tablespoon (15 mL) grapeseed oil or vegetable oil 2 tablespoons (30 mL) unsalted butter, divided, for frying 1 lemon
5
1 pound (450 g) green beans,trimmed Fresh oregano, for garnish
6
SERVES 4
MAKE THE TARTAR SAUCE In a food processor, pulse the egg and mustard to combine. With the processor running, very slowly pour the grapeseed oil, starting with a very thin stream, through the feed tube until all the oil is incorporated. You will see the oil start to emulsify with the egg, creating a thick mayonnaise. Add the lemon juice, capers, pickles, shallots, parsley, garlic, and a pinch each of salt and pepper. Pulse just to mix. (The tartar sauce can be made ahead and stored, covered, in the fridge for up to 5 days.) BOIL THE POTATOES In a small pot, cover the potatoes with water and add salt. Boil over high heat until fork-tender, 8 to 10 minutes. Drain and let cool slightly. Slice the potatoes into ¼-inch (5 mm) rounds and set aside. COOK THE PICKEREL Score the pickerel skin with a sharp knife to prevent the fillet from curling when searing. Season both sides of the fillets with salt. Heat a large cast-iron skillet over high heat. Add the grapeseed oil and 1 tablespoon (15 mL) of the butter. Place the pickerel skin side down in the pan and sear until crispy on the bottom, 3 to 4 minutes. Do not move the fish; let the skin caramelize to prevent sticking to the pan. When the skin looks like it is starting to brown, carefully slide a thin metal spatula under the fillet without ripping the skin, turn the fillet, and cook the flesh side for 30 to 60 seconds. Finish by squeezing the lemon juice into the pan and remove from the heat. Meanwhile, in a large skillet, melt the remaining 1 tablespoon (15 mL) butter over medium-high heat. Sauté the potatoes, green beans, and a pinch of salt, until the beans are fork-tender and the potatoes are warm, 2 to 3 minutes. To serve, divide the fish, potatoes, and beans among plates. Top the fish with a generous spoonful of tartar sauce and garnish with fresh oregano.
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SPRUCE T I P R I C O T TA CHEESECAKE INGREDIENTS CRUST ½ cup (125 mL) unsalted butter, at room temperature, more for g reasing the pan ½ cup (125 mL) all-purpose flour ½ cup (125 mL) old-fashioned rolled oats ½ cup (125 mL) packed brown sugar ½ cup (125 mL) black walnut halves
INSTRUCTIONS
FILLING
1
5 eggs 1½ cups (375 mL) sour cream 1 cup (250 mL) mascarpone cheese
½ cup (125 mL) cream cheese ½ cup (125 mL) pure maple syrup
2
3
Blackberries, for garnish
4
W I N T E R
2 0 2 3
Preheat the oven to 350°F (180°C). Butter a 9-inch (2.5 L) springform pan. Tightly wrap the pan with foil to prevent water seeping in.
MAKE THE FILLING
1 teaspoon (5 mL) vanilla paste or extract ½ teaspoon (2 mL) kosher salt
MAKE THE CRUST
In a food processor, combine the butter, flour, oats, brown sugar, and walnuts. Pulse until combined but still crumbly in appearance with visible chunks of nuts. Press the crumb mixture firmly into the bottom of the springform pan. Wipe the bowl clean.
1 cup (250 mL) ricotta cheese
2 tablespoons (30 mL) minced fresh spruce tips (or 1 tablespoon/15 mL dried needles)
SERVES 6 to 8
In the food processor, combine all the filling ingredients. Process until smooth. Pour the filling over the crust and transfer to a baking dish. Fill the dish with enough hot water to come halfway up the side of the springform pan. Cover the baking dish with foil. Bake until the cheesecake filling jiggles but is not runny, about 1¼ hours. Remove from the oven and let cool completely in the water. Remove the pan from the water, cover, and refrigerate for at least 4 hours before slicing. To serve, run a thin knife around the edge before releasing the sides of the springform pan. Serve the cheesecake with blackberries overtop.
TASTE THE TERPS
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