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R WILLIE NELSON ON HIS FAVOURITE INFUSED HOLIDAY FOODS

GREAT ESCAPE, TABLESCAPE!

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ELEVATED HOLIDAY COOKING WITH CHEESE BOUTIQUE’S AFRIM PRISTINE

LIQUID COURAGE DOPE INFUSED COCKTAILS TO TRY AT HOME

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EAT HERE NOW:

CHILI WITH WILLIE

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HOLLYWOOD MAC 4 x 2.5mg THC GUMMIES

ORGANIC LIVE ROSIN • ORANGE & VANILLA BEAN FLAVOUR • STRAIN SPECIFIC • VEGAN

CELEBRATE LIFE

T H E B L U E WAV E : H A S Q U E B E C TA K E N O V E R A S C A N A D A’ S B E S T F L O W E R PRODUCING PROVINCE? Quebec has always been known for its hash, but over the past few years we have seen Quebec producers soar across Canada delivering some of the best products on the market.

KIND Editor-in-Chief Ben Kaplan talks to seven different Quebec-based brands to find out what makes their products so special

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any Lefebvre embodies the essence of a Quebecois legal cannabis pioneer.

With twelve years of experience in the industry, the founder of Bleuh remains as passionate as ever. “The constant evolution of the industry and the challenges it presents inspire me to keep learning and growing,” says Lefebvre. “Collaborating with the passionate team at Bleuh makes the journey incredibly rewarding. We’re not just offering products, we’re cultivating trust and building meaningful connections with the consumers who choose us.”

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Jennifer Clément comes from a family of farmers in Sherbrooke, Quebec, and also takes pride in the strong connections she has with her customers. Clem & Co, created by members of the company Ferme Clémentale Inc., has been operating for nearly a century and Jennifer is the fourth generation of her family to run her business. “Beyond cultivation techniques, what really makes the difference is the love we put into every step of the process,” she told KIND. “Clem&Co is committed to producing exceptional artisanal products, combining traditional know-how

and innovation, to offer an experience that is both recreational and therapeutic, sustainable and made with love. From arable farming, to poultry production and now cannabis, our desire for performance persists.”

Cannabis is experiencing a moment and it’s producers from Quebec that seem to be running the show. Nicholas Sosiak, the CFO at Cannara and one of the most recognizable faces in weed, says it’s not surprising that Quebecois cannabis is finding so many new fans. Reached at his headquarters in

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LOOKING GOOD: A grower checks the crops approvingly at Clem & Co.

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Saint-Laurent, Quebec, he says that the job for him and many of his provincial neighbours is personal, every time. “Our products are crafted with LOVE at every step, from the initial concept and genetics to the meticulous processes and packaging,” Sosiak says. “We’re dedicated to investing in the science of the plant to unlock its full potential, flavours, and effects.”

herb itself,” he says, echoing the soulfulness of his Quebecois colleagues. “Sure we could rattle off a list of things that we do to help ensure the plant’s needs are met and the end product shines, but from the heart we believe this plant was put here for a reason.

Whether it’s to heal or elevate the mind, our commitment is to find the best ways for the plant to live in your life.”

Sosiak is famous for his dedication and his work ethic is transferable to his entire Cannara staff. Alexandre Poulin, who runs the show at Jublee, located 100 kilometres from Montreal, is a former legacy weed guy who learned the ropes in Morocco. Poulin says Quebecois producers give props to the old school while using techniques that are also cutting edge. “Jublee is an amalgamation of ancient wisdom intertwined with modern scientific insights and intentional design,” says Poulin, who oversees a line that includes edibles, hash and concentrates while practising the green environmental standards he learned in the agro-industry. “We aim to innovate new products that support the wellbeing of Canadians while contributing positively to the cannabis industry through innovation, advocacy and education.”

Nicolas Hébert is a friend and we sampled his product together at the KIND Summer Fair. For Hébert, who grows all his products in hybrid greenhouses which can be viewed 24-hours-a-day on a livestream at 5Points. ca, the job is about connecting with the consumer.

At Greentone, based in Montreal, Kane Tchir, manager of Brand Operations, says cannabis was a gift from the earth to human beings. Like his colleagues, the products he produces bears his personal imprimatur.

“It’s our job to cultivate not only great products, but a deep relationship with the

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“We’re a bunch of passionate weed enthusiasts,” Hebert says. “Over the past year, we’ve made a ton of changes to get to where we are today and our latest launches in different markets show the hard work and dedication we’ve put in. We’ve listened closely to consumer feedback and used it to take our products to the next level.” The 5 Point products, strains like Permanent Marker and Strawberry Kush, are aromatic, pungent and consistent. “All our products are grown in hybrid greenhouses. It’s not without its challenges, especially with Quebec’s climate, but the natural sunlight gives us a big edge when it comes to THC levels and terpene profiles compared to indoor grows.”

Petra Shim works at Rose LifeScience, which is part of Village Farms International

and the Quebec arm of Pure Sunfarms, out in Delta, BC. Shim, the senior brand manager of Rose LifeScience, says her company is proud to carry on the Quebec tradition through the expertise and passion of their growers. “Our team consists of extraordinarily talented individuals who combine their deep respect and knowledge of the cannabis plant with cutting-edge indoor growing techniques,” she says. “This fusion of art and science ensures that every product we develop meets the highest standards of quality and consistency. Our ROSE Tam Tams brand is a perfect example of that commitment where we put the emphasis on our proud roots with our tagline “From Quebec with love.”

Dany Lefebvre is also actively shaping the evolution of the industry, with Bleuh established as a leading brand in Quebec. The company is now embarking on its expansion into Ontario. “Quebec is renowned for its premium cannabis and hash, often historically referred to as ‘Quebec Gold.’ This legacy is deeply rooted in our unique northern climate and an unwavering passion for cannabis craftsmanship,” says Lefebvre, founder of Bleuh. “In February, Bleuh’s original collection will launch in Ontario, marking the start of an exciting journey as we explore and adapt to the preferences of Ontario consumers. We are committed to the long term, dedicated to creating a meaningful and consistent experience that resonates with our consumers.”

BLEUH

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Bleuh, Quebec Old School Hash Crafted in the finest tradition, Bleuh’s Quebec Old School Hash is a premium artisanal hashish, available in a convenient 2g format.

Made from resin-rich flowers carefully selected for quality, this product features a smooth, malleable texture and unique terpenes from rotating strains. With THC levels ranging from 42% to 48% and a meticulous 45-day curing process, it embodies the excellence of Quebec craftsmanship. Packaged to preserve its freshness and authenticity. Strain: Rotating Strains. THC: 42% to 48%. Curing: 45 days. Producing Location: Quebec. Terpenes: Varies depending on rotating strains. Packaging: Specially designed to maintain freshness. Stay updated on the weekly rotating batches by subscribing at bleuh.co/weeklyrotation

CANNARA

Bleuh, Original Sativa, Straight Cut Pre-Rolls The 10 Straight Cut 0.4 g pre-rolls (4 g total) of Original Sativa are expertly crafted to provide a smooth, consistent experience. Featuring high THC levels and evolving terpene profiles from rotating strains, these pre-rolls are designed to enhance every moment.

Packaged to preserve optimal freshness, each pre-roll guarantees a satisfying and premium cannabis session, making every use a rich, enjoyable, and reliable experience for recreational cannabis enthusiasts. Format: 10 x 0.4g pre-rolls (4g total); Style: Straight Cut; THC: 27% to 33%; Curing: 14 days; Producing Location: Quebec Terpenes: Varies depending on rotating strains; Packaging: Specially designed tube to protect each pre-roll. Stay updated on the weekly rotating batches by subscribing at bleuh.co/weeklyrotation

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Tribal, The Trifecta Experience Canada’s most premium infused pre-roll—the Tribal Trifecta. This triple-infused masterpiece combines strain-specific live resin, terp sauce, and a THC-A diamond coating for unmatched flavour and effect. Available in Cuban Linx and Gelato Mint strains, these 3 x 0.6g infused pre-rolls come in a sleek, reusable tin. The Trifecta also features a ceramic tip, ensuring a smooth, consistent draw from the first puff to the last. Elevate your smoking experience with the Tribal Trifecta—crafted for connoisseurs who demand the very best.

Jublee Blueberry & Lavender Fruit Bites option, free from added sugar, gluten, preservatives, nuts and completely vegan. Our Blueberry & Lavender edible is inspired

by Alex’s time picking wild-blueberries and making jam with his grandmother as a youngster. This experience created the juicy, floral and jammy Jublee fruit bite. Available in a 20 CBD:10 THC and CBD only format in Quebec (Blee), and a 20 CBD:10 THC:10 CBN (Jublee) format in other provinces.

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Tropical Milkshake by Tam Tams Tropical Milkshake by Tam Tams delivers a creamy, fruity experience reminiscent of enjoying a refreshing drink on a sun-soaked beach. Bursting with tropical sweetness and a touch of citrus, this strain finishes with subtle vanilla notes.

Crafted from Tam Tams’ exclusive in-house genetics, this sativa features resin-rich, hang-dried buds that offer a truly satisfying experience.

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Clem & Co. Our Apricot Cream & Cheese 1:1 genetics, carefully selected for their unique aromas and therapeutic potential, are grown indoors, using advanced techniques that guarantee optimum quality at every stage.

This unique phenotype is a cross between Seedsman’s Cream x Cheese 1:1, selected by the Clem&Co family for its exceptional characteristics.

With fruity apricot, floral and slightly spicy aromas, and a balanced cannabinoid profile (THC: 7-15%, CBD: 11-17%), it provides relaxation, calm and concentration. Our flowers feature a forest-green colour, large pistils and an abundant covering of trichomes, offering a visual experience as rich as it is sensory. Available in dried flowers, pre-rolls (pictured) and cartridges. Grown with passion and respect for the environment W I N T E R

Kush Cookies, 3 Saints We brought our workhorse Kush Cookies to market in 2021 and have been dedicated to exploring new genetics ever since. Our current lineup is looking super strong with a wide array of profiles across several genetics. Some highlights from the roster: our sativa powerhouse Crumbled Lime, our electrifying Skullcap, our stellar new rookie Di-Fruitti, and of course Kush Cookies. There’s something in there for every palette and every need. Thanks for toking part and being here with us right now in this beautiful moment where we can put flame to flower in public. Merci beaucoup, people.

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5 Points, Permanent Marker Alex, our master grower, has over 25 years of experience in indoor and outdoor cultivation, plus hash-making, which brings us incredible expertise. On top of that, Joel, one of our founders, has been working in hybrid greenhouses for more than 20 years, helping us design greenhouses specifically for cannabis. Permanent Marker, an indica cross of Biscotti S1, Sherb BX, and Jealousy, boasts diesel, marker, and rubber terps. With frosty and dense purple buds, it delivers a smooth yet powerful, gassy punch for a bold and lasting high.

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COOKING UP CANNABIS WITH WILLIE NELSON THE COUNTRY MUSIC ICON SHARES INFUSED RECIPES HE ENJOYS WITH HIS WIFE F O R T H E H O L I D AY S Nothing more fun in the cold weather than staying inside and cooking the cannabis-infused meals of Wilie Nelson. Co-authored with the living legend’s wife, this cookbook, Willie and Annie Nelson’s Cannabis Cookbook: Mouthwatering Recipes & the High-Flying Stories Behind Them, is vivid, accessible, celebratory and fun. Like his greatest tunes across 102 records, the recipes tell stories, provide warmth and comfort, and make you feel a little bit less alone (especially while getting baked recreating his infused Nigerian chilli).

The recipes are wide-ranging, from goulash to Caesar salad, salmon stew to watermelon raspberry preserve, and charming to follow along with, especially while playing some Willie tunes. At Kind, there’s no better way to light up our annual food issue than with the very best of Willie Nelson’s stoned culinary concoctions—a tour of the food he’s enjoyed across a life well lived.

“Cannabis is food, it’s medicine, it’s health,” writes Nelson in his lyrical cookbook introduction. “Cannabis turned my mean to mellow. It helped me find the groove in the grind of a hectic but beautiful life of creating music.” The following pages are excerpted with permission from Simon & Schuster Canada. To order this fantastic cookbook, see WillieNelson.com.

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INSTRUCTIONS

NO THC (ADD 10.6 MG PER SERVING FOR EVERY

INGREDIENTS MARINATED CHICKEN

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1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder

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1 teaspoon mustard powder ½ teaspoon smoked paprika ½ teaspoon dried thyme

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8 pieces bone-in, skin-on chicken

5 DREDGE 2 cups all-purpose flour 1 tablespoon baking powder 1½ teaspoons salt

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2 cups buttermilk

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MARINATE THE CHICKEN: In a bowl, whisk together the buttermilk, salt, pepper, garlic powder, mustard powder, smoked paprika, and thyme until well combined. Place the chicken in a large zip-seal bag and pour in the buttermilk mixture. Seal tightly, removing any air in the bag, and refrigerate overnight.

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MAKE THE DREDGE: In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, onion powder, smoked paprika, oregano, thyme, adobo seasoning, and black pepper.

WHEN READY TO ASSEMBLE: Pour about two inches oil into a large castiron skillet and heat to about 340°F. Set a wire rack in a sheet pan and set near the stove.

Meanwhile, remove the marinated chicken from the fridge. Dredge each piece in the seasoned flour, gently pressing it onto the chicken for full coverage.

Once the oil reaches temperature, add the pieces in batches, careful not to overcrowd the skillet. Cook until golden brown and the internal temperature reads 165°F, 5 to 7 minutes. Transfer the cooked pieces to the wire rack to drain.

Serve with the Memphis-style BBQ sauce.

1½ teaspoons garlic powder 1½ teaspoons onion powder 1½ teaspoons smoked paprika 1½ teaspoons dried oregano 1½ teaspoons dried thyme 1 teaspoon adobo seasoning 1 teaspoon finely ground black pepper ASSEMBLY Grapeseed oil or other neutral oil, for frying Memphis-Style BBQ Sauce

CHEF’S NOTE: BBQ sauce is intended for a dipping or basting sauce. To use as a basting condiment, add non-infused BBQ sauce to the recommended dose. Adding more per serving significantly increases THC levels.

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STICKY MISO P O R K B E L LY INGREDIENTS PORK BELLY 2½ pounds skinless pork belly, cut into cubes 1½ to 2½ inches long 4½ cups chicken stock 1 tablespoon minced fresh ginger 3 garlic cloves, minced 1 tablespoon rice vinegar 1 tablespoon sugar GLAZE & GARNISH 1 tablespoon Cannabis Grapeseed Oil 1 tablespoon minced fresh ginger 3 Thai chile peppers, finely chopped 3 tablespoons dark soy sauce 2 tablespoons honey 2 tablespoons light brown sugar 1 tablespoon lemongrass paste 2 teaspoons miso Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil Sesame seeds, sliced scallions, and sliced chile peppers, for garnish

INSTRUCTIONS CHEF’S NOTE: Can be served over rice or as is.

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PREPARE THE PORK BELLY: Place the pork belly in a Dutch oven and cover with the chicken stock. Add the ginger, garlic, rice vinegar, and sugar.

Bring to a boil. Reduce to a simmer, cover, and cook until the pork cubes are tender, about 2 hours.

Drain the pork belly and pat dry. Cut the pork into bitesize chunks.

MAKE THE GLAZE: In a small bowl, mix together the cannabis oil, ginger, chiles, soy sauce, honey, brown sugar, lemongrass paste, miso, and salt and pepper to taste. Mix until well combined.

In a skillet, heat the vegetable oil over medium-high heat. Add the pork belly and season with salt and pepper to taste. Fry while turning regularly and until the pork belly is golden.

Pour the glaze over the pork and continue to cook for a couple of minutes, until the pork looks dark and sticky. Remove from the heat and garnish with scallions, sesame seeds, and more sliced chiles.

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3 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon fine sea salt

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7 tablespoons unsalted butter, cubed

1 tablespoon Cannabis Ghee 1 teaspoon apple cider vinegar 6 tablespoons ice water

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2 teaspoons Cannabis Avocado 1½ cups peeled cubed Granny Smith apples

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¼ cup granulated sugar ¼ cup packed dark brown sugar Grated zest of 1 lemon 2 teaspoons fresh lemon juice

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½ teaspoon ground korintje cinnamon ¼ teaspoon kosher salt 1½ teaspoons cornstarch Oil (page 10) or Cannabis

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Grapeseed Oil 1¼ cups peeled and cubed Gala apples 1 tablespoon ground cumin 3 tablespoons olive oil 1 tablespoon kosher salt ASSEMBLY Egg wash: 1 egg beaten with

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1 MAKE THE PIE DOUGH: In a large bowl, combine the flour, granulated sugar, and salt. Add the cubed butter, shortening, and cannabis ghee. Cover and chill in the freezer until the ingredients are cold.

2 Using two forks, cut the cold butter and shortening into the flour mixture until it resembles coarse, pebbled sand. Add the vinegar and ice water. Fold to combine until the dough is shaggy.

3 Place the dough on a lightly floured surface and knead until the dough comes together. Form into a square 1/2 inch thick, cover with plastic wrap, and refrigerate for a minimum of 2 hours or overnight.

4 MAKE THE APPLE FILLING: In a small pot, heat the cannabis oil over medium heat. Add the diced apples, granulated sugar, brown sugar, lemon zest, lemon juice, cinnamon, and salt. Cook over medium heat and stir often until the sugar has dissolved and the apples have softened. Stir in the cornstarch and boil for about 1 minute. The consistency and softness of the apples will differ. That’s okay and lends to the texture of the final product.

Remove from the heat and allow to cool. Transfer to an airtight container and refrigerate.

½ cup vegetable shortening

APPLE FILLING

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5 When ready to make the hand pies, allow the dough to rest at room temperature for 5 minutes.

6 Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion to 1/4 inch thick. Cut out as many 4 × 21/2-inch rectangles as you can. Repeat rolling out the dough with the remaining 3 portions. Your dough should easily yield 20 rectangles with scraps to spare.

7 TO ASSEMBLE: Use a pastry brush to apply the egg wash (to the perimeter of all the pie dough rectangles. Spoon 1 tablespoon of the apple filling into the center of each of 10 rectangles. Invert the remaining egg-washed rectangles over filling. Ensure the egg-washed borders are facing each other. Line up the edges of the top and bottom pieces and use a fork to seal the edges together.

8 Place the pies on a parchment-lined baking sheet. Cover and freeze while you heat the frying oil.

9 Set a wire rack in a sheet pan and set near the stove. Pour 4 inches of oil into a Dutch oven or deep-fryer and heat the oil to 365°F on a deep-fry thermometer.

10 Working in batches of 2 to 3 chilled hand pies at a time, being careful not to overcrowd the pot, add to the hot oil and fry until golden brown, 2 to 3 minutes on each side. Drain on a wire rack.

11 Dust with cinnamon sugar and serve. The pies can be served warm or at room temperature.

1 teaspoon water and a pinch of salt Neutral oil, for deepfrying Cinnamon sugar: mix 1 cup of sugar with ¼ cup cinnamon

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Pizzeria Badiali was recently voted thirty-second on the list of the world’s best pizza shops. It’s owner says its mix of classics and innovation has been a pleasure to share with the world

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he line starts early on a Monday morning in grey Toronto for a slice of Chef Ryan Baddeley’s famous pizza. Chef, hailing from London, Ontario, who cut his teeth in kitchens of Chef Grant Van Gameren at Bar Isabel and Bar Raval, is fresh faced and smiling, the very look of a culinary star at the exact moment before he takes over the world.

“It’s amazing and super special and I feel very humble, and I’m just trying to enjoy the ride,” says Baddeley, who named his neighbourhood joint after his last name before it became anglicised after the first World War. “I was opening a little neighbourhood pizza joint— obviously it’s much bigger than that now.”

The food at Badiali is a cross between the best of New York and Italian pizzerias. Since Ryan

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ALL SMILES: Ryan Baddeley, founder of Pizzeria Badiali, whose new location in Toronto will be one of the buzziest Canadian restaurant launches of the year.

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had never worked in a pizza shop and only had experience in fine dining, he took a novel approach to his pizza making. Their ingredients are house-made and carefully sourced and while he has the large pizza oven and pepperoni and margherita slices that wouldn’t be out of place at Sal’s Pizza from Do the Right Thing, sometimes he can’t help but let his culinary background shine. We sampled a slice with Wild Mushrooms and Escargot Butter and another with Capicola and Pineapple. It’s not just elevated pizza. It’s a different kind of dining experience—something that’s taken the city, indeed the country, by storm. “Everyone loves pizza,” Baddeley told Kind, as we came in to photograph Chef at work, racing alongside his team to produce as much pizza as humanly possible in their 500-squarefoot space. “Classics are classics for a reason, but since I never worked at a pizzeria before I didn’t have any biases. I was able to make my own pizza and figure out what I liked best.”

What Chef likes has obviously resonated and if 2024 gave Pizza Badiali its flowers, 2025 looks like it will take the Pizzeria out of this stratosphere.

Construction is nearly completed in Mirvish Village for a proper Pizzeria Badiali restaurant this spring, with table seating, beer and wine, massive patio and located in the old space once operated as the beloved Victory Café. All in all, as Chef races to take his pictures and turn around and greet his hungry guests—even at 11am on Monday morning—the future looks bright for fresh, delicious pizza. An emblem of how good food and good people never goes out of style.

Pizzeria Badiali is located at 181 Dovercourt Road.

For updates on the new location and to place an order, see PizzeriaBadiali.com.

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CL A FLYING HIGH: Francisco Escobar is working his magic in the kitchen.

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Afrim Pristine spreads the gospel from the Cheese Boutique

FOOD BRINGS PEOPLE T O G E T HE R .

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“Good food makes you rich—literally, putting food on the table and having it together. Growing up, that was the goal for a long time,” says Pristine, adding that the holidays makes him nostalgic for all kinds of home cooking, especially his mother’s peas. “I think food helps communicate love and making a dish for someone is like writing a love letter. That’s what all home chefs do, they might not realise they’re doing it, but they are—you’re not just feeding someone for sustenance, you’re communicating love.”

The Cheese Boutique, which has been feeding cheese, meat, dessert and catering since 1970, has a people-forward approach to its business. Started by Afrim’s parents in Toronto’s Bloor West Village, the shop today takes up half a square block near High Park and Afrim, while growing his company—For the Love of Cheese is his first cookbook and there’s another one in the works—is careful to keep every detail up to his impossibly high standards.

“Just opening up multiple locations is not what we do, what we do is learn everything there is to know about a product, and it takes years,” Afrim told Kind a few days after his tasting, when we came into the bustling shop to take pictures (and eat his double smoked bacon mac and cheese, which is absolutely as good as it sounds). “What we do is give people a good food or cheese experience, come in and sample 40 cheeses before you buy one, ask questions! If a client can walk away with a smile on their face, that’s the goal.” ➞

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uring a recent wine and cheese tasting the other night in Toronto, Afrim Pristine, third generation cheesemonger, had his audience enthralled. With his mix of humour and expertise, Pristine, no stranger to television, is able to mix stories with carefully curated cuisine and elevate an evening with his particular brand of warmth and luxury. The new father says that growing up, sharing a meal was an expression of love in his family and it’s the same sort of experience he tries to provide to his guests.

CHEESEBOARD: CHEESES  2yr cage aged gruyere (Switzerland)  9mth Manchego (Spain)  2yr aged Mimolette (France)  Simone triple cream brie (Ontario)  Langres (France)  10yr Cheddar (Ontario)  Origins Brie (Ontario) MEATS  spicy Soppressata (Italy)  Tuscan fennel salami (Italy)  Westfalian ham (Germany)  French pepperettes (France) GARNISHES  Honeycomb  Pomegranate seeds  Mixed olives  edible flowers  Grapes

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➞ Obviously no one’s life can be all smiles and Afrim Pristine and his family have known hard times. Their beloved youngest brother suffered from serious mental health issues and now the company donates tens of thousands of dollars to the Mental Health unit at St. Joseph’s Hospital, where both Afrim and his son were born.

The holidays can be tough for a lot of people and never for a moment is that lost on the Cheese Boutique family.

“My youngest brother suffered immensely, he was bipolar schizophrenic, and everyone needs to practise proper mental health every day, not one day a year,” says Pristine, who also suffers from anxiety and experiences panic attacks, and has chosen to speak out as a vocal supporter of mental health awareness. “Mental health isn’t something you can see, it’s a constant battle and you don’t really know the struggle people are experiencing until the worst thing happens. That’s why we’ve chosen to be vocal about mental health, you can’t bury it. If you bury it, it will bury you.”

Mental health, family, holidays, food—good and bad fortune. In the end, Pristine says, what we have to do is make the most of the time that we have here. He believes in treating people well, feeding them excellently and enjoying the world when the opportunities present themselves. On the following pages, he offers some of his favourite family recipes, which he hopes you’ll attempt for yourself this holiday season.

“Food brings people together,” Afrim told us, “To me, sharing a meal with someone is an intimate gesture. I like cooking for my loved ones. My meals are my vibe, my personality—I’m giving you my life on a plate.”

The Cheese Boutique is located at 45 Ripley Avenue in Toronto. See CheeseBoutique.com for more information.

SEE RECIPES ON NEXT PAGE ➞

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SAY CHEESE: Pristine captured in his happy place, one of Canada’s finest cheese cellars.

Ride into

best buds

lift is always open

this

Après All Day minus hangxiety...

...that’s sweet justice!

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DOUBLE SMOKED BACON MAC & CHEESE INGREDIENTS 1 pound bacon (cut into large bite sized pieces) 1 pound elbow macaroni 1 Tbsp kosher salt

INSTRUCTIONS 1 2

6 Tbsp all-purpose flour 4 Tbsp unsalted butter (divided in 2) 4 cups whole milk

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1 cup 35% whipping cream 1 tsp more kosher salt 1 tsp fresh cracked pepper

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¼ teaspoon red chile flakes 1 cup shredded mozzarella 1 cup shredded provolone

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2 cups shredded cheddar cheese ½ cup shredded parmesan cheese ½ cup panko bread crumbs ½ cup more shredded parmesan cheese

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Preheat your oven to 425˚F. In a large pot, over high heat, bring 4 litres of water to a boil. Add 1 Tablespoon salt and the macaroni noodles to the boiling water and stir vigorously. Cook according to package directions, then drain. Keep the empty pot close by.

In a large skillet, over medium heat, cook the bacon until crisp. Using a slotted spoon, remove the bacon and drain on a paper towel. Do not drain the bacon grease.

Add 2 Tablespoons of the butter to the bacon grease and stir until melted.

Add in the 6 Tablespoons of flour and cook over medium heat for 5-6 minutes or until the flour has begun to brown, slightly.

Stirring constantly, add the milk and 35% cream to the roux and slowly bring it back to a boil. Whisk to a smooth consistency. Turn off the heat and stir in the salt, cracked black pepper, and chili flakes.

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Add the cheddar and provolone cheeses to the sauce and whisk until melted and smooth.

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Return the cooked noodles to the large pot and pour the cheese sauce over the noodles and stir in the mozzarella, parmesan and the cooked bacon.

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In a small bowl, mix together the panko, parmesan and parsley.

2 Tbsp chopped parsley leaves

PRO TIP: You can build the dish ahead of time and keep in the fridge.

Remove from fridge 1 ½ hours before cooking and, instead, bake at 350˚F for 25-30 minutes.

MAKES 6-8 SERVINGS

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Use the remaining 2 Tablespoons of butter to coat the sides and bottom of a 9x13 baking dish. Pour the mac and cheese from the large pot into the baking dish and top with the bread crumb mixture.

Place the bacon mac and cheese in the oven for 12-15 minutes, or until the sides are bubbling and the crumb topping is lightly browned**.

Serve immediately.

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MOZZARELLA DI BUFALA WITH MARCONA ALMONDS AND MINT BALSAMIC VINAIGRETTE INGREDIENTS 3 pieces fresh Mozzarella di Bufala 1 cup fresh watercress, washed and dried 1 cup baby arugula ½ cup micro seedlings or edible flower petals **(optional)** 1 tsp Dijon mustard

INSTRUCTIONS

1/3 cup balsamic vinegar 2 tsp fresh mint leaves, fine chopped

1

2 tsp fresh basil leaves, fine chopped 1 tsp ground black pepper Kosher salt (to taste) ¾ cup olive oil

2

½ cup Marcona almonds

2 PRO TIP: The dressing can be kept in the fridge (in an airtight container) for up to two weeks

4

MAKES 6 SERVINGS

In a small bowl, mixed together the mustard, balsamic vinegar, mint, basil, pepper, and a pinch of salt. Slowly add the olive oil, stirring vigorously to mix well. Add the almonds and adjust seasoning as needed. Set the dressing aside.

In another bowl, gently mix together the watercress, arugula, and seedlings (if using them). Distribute the greens, evenly, in the centre of six salad plates.

Gently tear the mozzarella in two and place one half on top of each salad.

Then drizzle the cheese and salad with some of the dressing (make sure to stir the dressing well before each plate). Make sure each salad plate gets some of the almonds.

Serve immediately.

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Cucumber Melon Grinch Breath A FESTIVE TWIST WITH A FOCUSED EDGE

LIQUID COURAGE

Dope Cocktails by Adrian Stein to Enliven your Life C O C K TA I L R E C I P E S B Y A D R I A N S T E I N D O P E C O C K TA I L S P H O T O G R A P H S B Y J O S H T E N N -Y U K @ J O S H T E E W H Y O N I N S TA G R A M

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’Tis the season to be jolly—or maybe not! Enter the Cucumber Melon Grinch Breath, a mocktail that’s as delightfully mischievous as its namesake. This refreshing blend combines the juices of cantaloupe, honeydew, and watermelon with the cool, crisp essence of cucumber purée, balanced perfectly with lime juice and a touch of agave.

Infused with 10mg THCv,10mg CBG, and Dragon’s Breath Terpenes. it’s designed to keep you focused, alert, and locked in—perfect for surviving (and thriving) through the holiday chaos. Whether you’re channeling your inner Grinch or celebrating in style, this drink is the ultimate seasonal sipper.

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Freezburner Fizz WHERE INNOVATION MEETS SPECTACLE The Freezburner Fizz reimagines what it could mean to serve progressive, plant-infused mocktails in the bars of tomorrow.

In collaboration with Toronto’s NICE Ice, the drink is served in a custom-made vessel carved from perfectly clear ice, elevating presentation to an art form. The mocktail itself features Dope Mocktails’ Blu Razz Mocktail Mixer, infused with 10mg THC and 25mg CBG, delivering a vibrant flavor base. Things heat up with a dash of Scrappy’s Firewater Tincture and are taken to the next level with Barbet Wild Card—a fizzy blend of blood orange, calamansi, and jalapeño. For a touch of theatrics, the experience culminates with the charger plate being dramatically set aflame, leaving your senses—and perhaps even your soul—flash frozen. This isn’t just a drink; it’s a bold statement in the art of mixology.

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UP IN SMOKE?

From dope dealers to cowboy business deals, this is the tell-all insider’s story of the winners and losers of cannabis legalization in Canada — and the billions lost. #CatchAFire Available at your favourite bookseller dundurn.com @dundurnpress

Canada’s most premium edible experience.

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!

MADE WITH LIVE ROSIN AND CANNABIS DIAMONDS

E M E R A L D H O U R C A N N A B I S . C O M

ALL PRODUCT IMAGES ARE PROVIDED FOR ILLUSTRATIVE PURPOSES ONLY AND DO NOT REPRESENT THE ACTUAL PRODUCT. PLEASE SIP RESPONSIBLY. ©2024 EMERALD HOUR INTERNATIONAL

C E L E B R AT E L I F E

Snowballin’ Sparkler THE SHIMMERING STAR OF SEASONAL MOCKTAILS Elevate your drink game this winter with the Snowballin’ Sparkler, a dazzling innovation in mixology you can create right at home. In collaboration with After Hours, this mocktail introduces After Hours Lustre Dust—a product that infuses your favorite clear or lightly colored drink with 10mg THC, 10mg CBD, a luscious purple hue, and a mesmerizing sparkle effect.

Perfect for parties or crafting eye-catching social media content, this mix is as fun as it is flavorful.

For this sparkling sensation, we pair After Hours Lustre Dust with Dope Mocktails Limonene Cordial, infused with 10mg THC and Lime Sorbet Terpenes, then top it off with 250ml of zesty ginger beer.

Spiced, sparkling, and ready for the snowy season, the Snowballin’ Sparkler is your go-to drink for festive flair.

S UI N W M TMEERR 22002253

EXOTIC GAS LIVE RESIN VAPE LIVE RESIN Pink Cookies 100% Fresh Frozen Flower Ultra-Low Temperature Extraction

THC 75% - 83%

TERPS Alpha-Pinene, Caryophyllene, Farnesene

AROMA Tangy, Sweet, Earthy, Gassy

FORMAT 1g 510 Thread

CANNABIS

ADVISORY

HIGH THC CONTENT

WI TH FR OM SCA RBOR OU GH

VENOM OG LIVE RESIN VAPE LIVE RESIN Venom OG 100% Fresh Frozen Flower Ultra-Low Temperature Extraction

THC 75% - 83%

TERPS Trans-Caryophyllene, Farnesene, Limonene

AROMA Sweet, Spicey, Earthy, Citrus

FORMAT 1g 510 Thread

CANNABIS

ADVISORY

HIGH THC CONTENT

WITH FRO M S CARB ORO UGH

The fifth annual KIND awards, the largest consumer-facing awards in the country, are a pleasure to produce. Growing each year, and representing the very best in cannabis and the cannabis industry as chosen exclusively by retail owners, managers and budtenders from across Canada—the results are the consensus opinion from more than 800 industry experts. Winners are entirely chosen devoid of advertising spend: the winners on the following pages are selected without prompts, without promises—only by merit in our anointing the best of the best. Read along for the picks of the year and thank you, as always, to everyone that keeps our community kind.

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P R E S E N T I N G T H E F I F T H A N N U A L K I N D AWA R D S, R E P R E S E N T I N G T H E V E R Y B E S T I N C A N N A B I S A N D T H E C A N N A B I S I N D U S T R Y A S C H O S E N B Y B U D T E N D E R S F R O M A C R O S S C A N A D A .

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AWARDS 2025

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Grown in the Fraser Valley of British Columbia, these sun-grown plants are nourished in a secret mix of organic BC soil that produce extraordinary flavour and rich terpene profiles. A choice of connoisseurs and those in the know, 1964, a throwback to a bygone era mixed with the best in cutting-edge technology of today, is available as pre-rolls (including infused with Lebanese hash), resin vapes and dried flower, with award-winning strains like Death Bubba, Blue Dream, Sour

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smoke after smoke is, amongst all the others, your 2024 Brand of the Year.

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Cookies and Super Lemon Haze. 1964, iconic, effervescent, aromatic and consistently delightful

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CONCENTRATE PRODUCT OF THE YEAR

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B U D T E N D E R S C H O I C E : W E E D O F T H E Y E A R

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G R E E N L I N E ,

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PA C K A G I N G O F T H E Y E A R

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T R I BA L , T H E

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CELEBRATE LIFE

THE JOURNEY IS ALL ABOUT HEALING Shawnee Kish is known for searing authentic balladry.

She says that’s totally in line with her addictive new Christmas song.

BY BEN KAPLAN

A Christmas song might be the last thing you’d expect from Shawnee Kish, a four-time Juno award nominee whose autobiographical pop ballads have made her a star. Favourite Gift, however, a fun pop treat as sweet as a peppermint latte, might just be the track we need to close out a year of tribulations and trials.

“Ever since I had my daughter I became a lighter person and there’s this side

of me that’s about my healing journey, but there’s this other side that wants to celebrate my daughter and celebrate life,” says Kish, who won CBC’s Searchlight competition in 2020 and has since released two stunning EPs. For Kish, Christmas was always a time to give back.

“My mom would take us each Christmas to the local community centre to serve dinner to families in need and I’ll never forget how impactful what you put out in the world can be,” she says. “I want

to make my daughter’s first Christmas something special so of course I express that through music, which has also been so magical to me.”

Kish has had an outsized impact since coming on the scene, and her outspokenness, openness and authenticity has given her big boots to fill on her album debut this summer. The Mohawk singer-songwriter is married to Canadian Olympic rugby player Jen Kish and their celebrating baby daughter Harley, now

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CELEBRATE LIFE

4-months-old, has been a warm spot for a lot of people who see in their relationship something Kish never saw herself growing up.

“A lot of my music is me speaking to myself, looking in the mirror at the journey I’ve been through and I want to share that with other people because I remember what it was like to be young and not know what my purpose was,” says Kish. “Being able to show up musically, authentically, as a two-spirit Indigenous person who’s been through a lot and to say this is the journey and I never thought I could, should, or would be here, but here I am anyways—expressing the gift the creator gave me through song.”

The journey, through records like Dear Dad, Reclaim and Brother, has always been personal for Kish, who says she feels most alive on the stage. Like all young artists, she remains in development. She hasn’t dropped her first full-length album yet because she wanted to be certain she knew what she wanted to sound like and, equally as important, what she wanted to say. The stage, she says, is where she’s happiest.

“I found who I am onstage,” she says, “offstage doesn’t make sense and a lot of people say, ‘my alter ego comes out onstage,’ but I feel the opposite—my alter ego is offstage; Shawnee Kish is who I am onstage.”

Taken together, Kish remains one of the most exciting and dynamic singer-songwriters in Canada today and her Christmas song is a fun addition to a varied career. By no means have we seen the last from Kish, who says she finds inspiration in Etta James, who regaled audiences with soul music at 80-years-old. This Christmas, Kish feels completely in control.

“The music industry comes with hardships, but being able to use my platform to give back makes it all worthwhile,” she says. “We’ve all been at points in our life when we needed help, I’ve been there myself, so doing that is what it’s all about for me. All of it comes from the heart.”

Shawnee Kish tour dates and album news are all available at ShawneeKish.com.

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“I ’ M E X P R E S S I N G THE GIFT THE C R E AT O R G AV E ME THROUGH S O N G .”

CELEBRATE LIFE

K I N D

ABOVE THE NOISE

B E

DeMar DeRozan reckons with mental health in an excerpt from his autobiography We were in the basement of my crib, where we always ended up hanging out. Besides the huge TV and a pool table with blue felt, there was also a giant mural paying tribute to Compton painted on the walls down there that featured street maps from the neighborhood and street signs reading “Nord” and “Aranbe,” the corner where Grandma lived.

Outside, a Sprinter van that I had rented waited patiently on the driveway, motor running, to drive us to downtown L.A. to a Kendrick Lamar concert (I was supporting one of Compton’s own) to kick off the weekend, and then to a party hosted by Kenny “The Jet” Smith that I was scheduled to appear at. I was sprawled out on the grey suede couch. I couldn’t find the energy to sit up, or even keep my eyes open. “All right, let’s roll,” one of my cousins announced.

I couldn’t move. It felt like my whole body had shut down and my brain was refusing to let me leave. What’s happen- ing to me? I didn’t know if I should ask for a doctor or to force myself up and try to catch a second wind.

I was raised to push through. Whatever it is, you need to push through. That was life in Compton. Nobody ever talked about “mental health” or asked if you were feeling all right. Ain’t nobody feeling sad for you, because we’re all struggling. Every day was a bad day, so what are you going to do—cry about it? Nah. You find something that keeps you moving forward. Basketball. School.

Gangs. Whatever gets you through the day. That mentality had gotten me to where I needed to go. It took me out of the hood and into a world of comfort and security. But, looking back, I was just pouring sugar over shit. We all were.

I was naïve to think that just because I had moved on to bigger and better, I was suddenly better myself. Naïve to think that growing up in that cycle of pain, fear, and forging onward hadn’t left scars, and that I still didn’t carry the weight and consequences every day. In truth, it was crushing me.

Excerpt from Above the Noise: My Story of Chasing Calm by DeMar DeRozan with Dave Zarum © 2024. Published in Canada

by HarperCollins Publishers Ltd. All rights reserved

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MONEYBAGG IN THE BANK

CELEBRATE LIFE

Memphis rapper charts global success with trap music for the holidays.

F AI N W L L T E2R0 22 30 2 5

BY BEN KAPLAN

“South Memphis is the bottom. It was tough, but at the end of the day I feel like if you can make it out of South Memphis, you can make it anywhere,” Moneybagg says from Atlanta, where he plans to spend the holidays with his children, given them the childhood experience that was well out of his grasp growing up. “Not a lot of people are blessed like me, there’s very few of us and a lot of other people so you have to use your heart in a situation and motivate your people to let them know what’s possible. I let my neighbourhood know I care about their situation, and put myself in their shoes. It’s where I’m from.”

Growing up, hip hop wasn’t Moneybagg’s primary pursuit. Given his desperate situation, his goal was simple: get money. The rapper born Demario Dewayne White says that he was going to be successful in whatever route he chose, music just came along later in life when he saw the limitations of the criminality he viewed as his only option in his teens.

“I didn’t have a dream of being a famous rapper, my first motivation was dope boys and trappers in my hood, I wanted to be like them,” Moneybagg says, and mentions that the work came naturally to him. On the streets, he thrived, but ultimately, as the cliché dictates, the lifestyle only provides two outcomes, neither of which is

poised for long-term success.

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“That lane doesn’t last long so you have to change your thinking—what’s the end goal of your situation? You have to think about the future, and so I developed a talent for how to put words together, crafted it and we’re here.”

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With 10 million followers on Instagram, Memphis rapper Moneybagg Yo, a proprietor of Southern trap music and endorsed

by T.I. and the Triple 6 Mafia, doesn’t usually talk to the press. He’s never been to Canada given his extensive background that keeps him held behind the border and, on his fifth record, Speak Now, the 33-year-old showcases a new dimension of his gangster rap: vulnerability.

Five albums in, the way Moneybagg Yo puts words together has been recognized by the Grammy Awards and the Billboard charts and he’s arguably the most innovative Southern rapper to emerge since Killer Mike. On the new record, featuring a duet with country star Morgan Wallen, the rapper expands his usual music palette to meet the country-rap trend with his own Southern twist. He says the track, Whiskey Whiskey, is just a taste of things to come.

Touring, like genre-hopping, is something he’s looking forward to rocking in 2025.

“I can still go somewhere else with the music, music can never box me,” he says, adding that the songs he makes are, like cannabis and his conversion to the Muslim religion, therapeutic. Still dealing with the trauma of a chaotic youth, he wants his story to resonate with people worldwide, but mostly back home in South Memphis.

“Hip hop is the foundation, the starter kit, but it’s just the stepping stone to what we do and the plan is always to keep going into other places,” he says. “There’s so much we’ve accomplished already but I’m going to keep working at the craft because I was gifted with something and it’s a blessing, so the only thing I can do is keep hustling.”

Speak Now by Moneybagg Yo is out now on Universal Records. He promises to come to Canada and to stay updated on tour plans, see @moneybaggyo.

“ You have to use your heart and motivate your people. I let my neighbourhood know I care about their situation and put myself in their shoes.”

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